It's that time of year again when everyone seems to be just a little Irish, even those who aren't. Yes, seems like just last week, we celebrated the new year, and now it's time for St. Patrick's Day. Believe it or not, there are those who don't celebrate it as a day remember a necessarily great person, but I'm not going to discuss politics here. (Maybe I should start a political blog, but being decidedly....well, wait, didn't I just say I wouldn't discuss politics? lol Sorry!)
Well, back to the food. Whether you celebrated March 17 as St. Patrick's Day or anti-St. Patrick's Day, my motto when it comes to good food is this: Let's eat! Today's offerings include Crockpot Corned Beef and Cabbage and Irish Mint Brownies. Enjoy!
Note: These recipes came from About.com, which has since split into several different channels on Dotdash.com. I know Jolinda Hackett (the vegetarian writer) seems to have retired; I haven't been able to track down the others posted here, something I'll try doing when I'm not trying to juggle a million things at once.
SWEET IRISH POTATO ROLLS
From About.com's Bread Breaking expert, Elizabeth Yetter, who wrote, "Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls."
Prep Time: 2 hours; Cook Time: 20 minutes
Ingredients:
1/2 cup (1 stick) butter, melted
1 cup mashed potatoes
1 cup potato water
1 tbsp (2 pkg) active dry yeast
1/4 cup sugar
1 tsp salt
2 eggs
5 cups bread flour, about
Preparation:
Melt stick of butter in small saucepan.
In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm.
Add yeast, sugar, salt and eggs to mixture. Stir well.
Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.
Stir down sponge and add enough flour to make a soft dough. Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.
Punch dough down. Turn out onto lightly floured board and knead out air bubbles. Divide and shape dough into 18 rolls. Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.
Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden. Serve warm or cold.
COLCANNON
Possibly from one of about.com's channels. Not sure, though. Whoever came up with this recipes wrote, "Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage."
Prep Time: 25 minutes; Cook Time: 20 minutes
Ingredients:
2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8.
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
CORNED BEEF AND CABBAGE TARTS
Linda Larsen runs about.com's Busy Cooks channel. Linda wrote, "I love this recipe for these individual little Corned Beef and Cabbage Tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: Serves 4
Ingredients:
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/4 large head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. honey
1/3 cup water
1 cup cooked cubed corned beef or ham
1 cup cubed Swiss or Havarti cheese
1/4 cup grated Parmesan cheese
Preparation:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, honey, and water. Cover pan and simmer for 10 minutes, until cabbage is soft, stirring frequently. Then uncover pan and cook for 5-8 minutes longer on medium high heat, stirring frequently, until liquid is absorbed.
Divide half of the cabbage mixture evenly among the pastry circles, using about 1/2 cup for each. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve.
CROCKPOT CORNED BEEF AND CABBAGE
Linda Larsen wrote, "For St. Patrick's Day or any cold winter day, this recipe for classic Corned Beef and Cabbage is delicious and super easy too."
Prep Time: 25 minutes; Cook Time: 10 hours
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours. Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings.
IRISH MINT BROWNIES
Linda Larsen wrote, "These fabulous brownies with a rich mint topping are perfect for St. Patrick's Day or anytime. I like to bake these brownies in a 9" round cake pan and cut it into wedges for a slightly fancier presentation." All I know is that they're yummy!
Prep Time: 20 minutes; Cook Time: 25 minutes
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1 Tbsp. water
1/4 cup fudge ice cream topping
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cocoa
1 cup semisweet chocolate chips
1 tub vanilla ready to spread frosting
1/2 tsp. peppermint extract
Few drops green food coloring
1 cup powdered sugar
2 Tbsp. cocoa
1-1/2 Tbsp. water
2 Tbsp. butter
1/2 tsp. vanilla
Preparation:
Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely. In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.
In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty! Yields 16 brownies.
Showing posts with label Colcannon. Show all posts
Showing posts with label Colcannon. Show all posts
Saturday, March 16, 2019
Tuesday, March 15, 2016
Count Down to St. Patrick's Day
It's that time of year again when everyone seems to be just a little Irish, even those who aren't. Yes, seems like just last week, we celebrated the new year, and now it's time for St. Patrick's Day. Believe it or not, there are those who don't celebrate it as a day remember a necessarily great person, but I'm not going to discuss politics here. (Maybe I should start a political blog, but being decidedly....well, wait, didn't I just say I wouldn't discuss politics? lol Sorry!)
Well, back to the food. Whether you celebrated March 17 as St. Patrick's Day or anti-St. Patrick's Day, my motto when it comes to good food is this: Let's eat!
SWEET IRISH POTATO ROLLS
From About.com's Bread Breaking expert, Elizabeth Yetter, who wrote, "Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls."
Prep Time: 2 hours; Cook Time: 20 minutes
Ingredients:
1/2 cup (1 stick) butter, melted
1 cup mashed potatoes
1 cup potato water
1 tbsp (2 pkg) active dry yeast
1/4 cup sugar
1 tsp salt
2 eggs
5 cups bread flour, about
Preparation:
Melt stick of butter in small saucepan.
In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm.
Add yeast, sugar, salt and eggs to mixture. Stir well.
Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.
Stir down sponge and add enough flour to make a soft dough. Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.
Punch dough down. Turn out onto lightly floured board and knead out air bubbles. Divide and shape dough into 18 rolls. Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.
Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden. Serve warm or cold.
COLCANNON
Possibly from one of about.com's channels. Not sure, though. Whoever came up with this recipes wrote, "Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage."
Prep Time: 25 minutes; Cook Time: 20 minutes
Ingredients:
2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8.
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
CORNED BEEF AND CABBAGE TARTS
Linda Larsen runs about.com's Busy Cooks channel. Linda wrote, "I love this recipe for these individual little Corned Beef and Cabbage Tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: Serves 4
Ingredients:
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/4 large head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. honey
1/3 cup water
1 cup cooked cubed corned beef or ham
1 cup cubed Swiss or Havarti cheese
1/4 cup grated Parmesan cheese
Preparation:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, honey, and water. Cover pan and simmer for 10 minutes, until cabbage is soft, stirring frequently. Then uncover pan and cook for 5-8 minutes longer on medium high heat, stirring frequently, until liquid is absorbed.
Divide half of the cabbage mixture evenly among the pastry circles, using about 1/2 cup for each. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve.
CROCKPOT CORNED BEEF AND CABBAGE
Linda Larsen wrote, "For St. Patrick's Day or any cold winter day, this recipe for classic Corned Beef and Cabbage is delicious and super easy too."
Prep Time: 25 minutes; Cook Time: 10 hours
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours. Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings.
IRISH MINT BROWNIES
Linda Larsen wrote, "These fabulous brownies with a rich mint topping are perfect for St. Patrick's Day or anytime. I like to bake these brownies in a 9" round cake pan and cut it into wedges for a slightly fancier presentation." All I know is that they're yummy!
Prep Time: 20 minutes; Cook Time: 25 minutes
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1 Tbsp. water
1/4 cup fudge ice cream topping
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cocoa
1 cup semisweet chocolate chips
1 tub vanilla ready to spread frosting
1/2 tsp. peppermint extract
Few drops green food coloring
1 cup powdered sugar
2 Tbsp. cocoa
1-1/2 Tbsp. water
2 Tbsp. butter
1/2 tsp. vanilla
Preparation:
Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely. In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.
In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty! Yields 16 brownies.
Well, back to the food. Whether you celebrated March 17 as St. Patrick's Day or anti-St. Patrick's Day, my motto when it comes to good food is this: Let's eat!
SWEET IRISH POTATO ROLLS
From About.com's Bread Breaking expert, Elizabeth Yetter, who wrote, "Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls."
Prep Time: 2 hours; Cook Time: 20 minutes
Ingredients:
1/2 cup (1 stick) butter, melted
1 cup mashed potatoes
1 cup potato water
1 tbsp (2 pkg) active dry yeast
1/4 cup sugar
1 tsp salt
2 eggs
5 cups bread flour, about
Preparation:
Melt stick of butter in small saucepan.
In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm.
Add yeast, sugar, salt and eggs to mixture. Stir well.
Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.
Stir down sponge and add enough flour to make a soft dough. Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.
Punch dough down. Turn out onto lightly floured board and knead out air bubbles. Divide and shape dough into 18 rolls. Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.
Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden. Serve warm or cold.
COLCANNON
Possibly from one of about.com's channels. Not sure, though. Whoever came up with this recipes wrote, "Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage."
Prep Time: 25 minutes; Cook Time: 20 minutes
Ingredients:
2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8.
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
CORNED BEEF AND CABBAGE TARTS
Linda Larsen runs about.com's Busy Cooks channel. Linda wrote, "I love this recipe for these individual little Corned Beef and Cabbage Tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: Serves 4
Ingredients:
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/4 large head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. honey
1/3 cup water
1 cup cooked cubed corned beef or ham
1 cup cubed Swiss or Havarti cheese
1/4 cup grated Parmesan cheese
Preparation:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, honey, and water. Cover pan and simmer for 10 minutes, until cabbage is soft, stirring frequently. Then uncover pan and cook for 5-8 minutes longer on medium high heat, stirring frequently, until liquid is absorbed.
Divide half of the cabbage mixture evenly among the pastry circles, using about 1/2 cup for each. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve.
CROCKPOT CORNED BEEF AND CABBAGE
Linda Larsen wrote, "For St. Patrick's Day or any cold winter day, this recipe for classic Corned Beef and Cabbage is delicious and super easy too."
Prep Time: 25 minutes; Cook Time: 10 hours
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours. Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings.
IRISH MINT BROWNIES
Linda Larsen wrote, "These fabulous brownies with a rich mint topping are perfect for St. Patrick's Day or anytime. I like to bake these brownies in a 9" round cake pan and cut it into wedges for a slightly fancier presentation." All I know is that they're yummy!
Prep Time: 20 minutes; Cook Time: 25 minutes
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1 Tbsp. water
1/4 cup fudge ice cream topping
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cocoa
1 cup semisweet chocolate chips
1 tub vanilla ready to spread frosting
1/2 tsp. peppermint extract
Few drops green food coloring
1 cup powdered sugar
2 Tbsp. cocoa
1-1/2 Tbsp. water
2 Tbsp. butter
1/2 tsp. vanilla
Preparation:
Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely. In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.
In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty! Yields 16 brownies.
Tuesday, March 17, 2015
St. Patrick's Day Recipes
Seems like everyone's a little Irish on St. Patrick's Day. Whether you celebrate or not, here are a few yummy recipes to try out. And while I didn't add any traditional Corned Beef and Cabbage recipes, I have added Corned Beef and Cabbage Tarts. In the meantime, Enjoy!
COLCANNON
I'm not sure where I got this recipe from...maybe About.com, though I wouldn't swear to it. It starts off, “Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage.” Prep Time: 25 minutes, Cook Time: 20 minutes, Serves 6 – 8.
Ingredients:
2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour.
IRISH MINT BROWNIES
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “These fabulous brownies with a rich mint topping are perfect for St. Patrick's Day or anytime. I like to bake these brownies in a 9" round cake pan and cut it into wedges for a slightly fancier presentation.” Prep Time: 20 minutes; Cook Time: 25 minutes; Yields 16 brownies.
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1 Tbsp. water
1/4 cup fudge ice cream topping
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cocoa
1 cup semisweet chocolate chips
1 tub vanilla ready to spread frosting
1/2 tsp. peppermint extract
Few drops green food coloring
1 cup powdered sugar
2 Tbsp. cocoa
1-1/2 Tbsp. water
2 Tbsp. butter
1/2 tsp. vanilla
Preparation:
Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely.
In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.
In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty!
SWEET IRISH POTATO ROLLS
Elizabeth Yetter, About.com's Bread Breaking expert, writes, “Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls.” Prep Time: 2 hours; Cook Time: 20 minutes
Ingredients:
1/2 cup (1 stick) butter, melted
1 cup mashed potatoes
1 cup potato water
1 tbsp (2 pkg) active dry yeast
1/4 cup sugar
1 tsp salt
2 eggs
5 cups bread flour, about
Preparation:
Melt stick of butter in small saucepan.
In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm. Add yeast, sugar, salt and eggs to mixture. Stir well.
Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.
Stir down sponge and add enough flour to make a soft dough.
Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.
Punch dough down. Turn out onto lightly floured board and knead out air bubbles.
Divide and shape dough into 18 rolls.
Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.
Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden.
Serve warm or cold.
TRADITIONAL IRISH SODA BREAD
This traditional bread comes from The Baker Chick. She writes, “I love how simple this recipe is. It’s made up of just 4 ingredients that I usually have on hand, which means I can have a loaf of delicious bread ready and waiting any time I want. Flour- Baking Soda- Salt-Buttermilk. Who would know that simply that could result in such a perfect loaf of bread? With an almost biscuit-like taste and a crisp crust, we slathered this with some delicious salted butter, but a slather of jam or a dunk in a bowl of soup would be a perfect match as well. The bread is simple as can be to throw together and has that rustic, country look I really love. I’m a total fan of making yeasted bread, but this is by far the best I’ve had for something so quick! I’m glad I discovered this recipe right in time for St. Patty’s, but I know it will be a kitchen standard all year round!”
To view this online, click here.
Ingredients
1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
3/4 tsp. baking soda
1 tsp. salt
1-1/2 to 1-3/4 cups buttermilk
Instructions
Preheat oven to 450F.
Stir together the flour, salt and baking in a large mixing bowl. Make a well in the middle of the mixture and pour in 1 1/2 cups of the buttermilk.
Use a wooden spoon or your hand to combine the ingredients. You want the dough to be soft- don't over mix it. Add more buttermilk if needed to get the dough to come together.
Turn the dough onto a floured surface and give it a few kneads and shape it into a 6-inch diameter disk (about 2 inches tall.)
Use a sharp knife to score an X on the top of the loaf (I did mine a bit too deep as you can tell, you only need to cut in a little bit.) Transfer to a cookie sheet or pizza stone and bake for 15 mins.
Reduce the heat to 400F and bake for another 20-25 minutes or until the crust is golden, and the bread sounds hollow when you tap it.
Let bread cool slightly before slicing and slathering with salted butter!
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
CORNED BEEF AND CABBAGE TARTS
Linda Larsen runs about.com's Busy Cooks channel. Linda wrote, "I love this recipe for these individual little Corned Beef and Cabbage Tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: Serves 4
Ingredients:
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/4 large head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. honey
1/3 cup water
1 cup cooked cubed corned beef or ham
1 cup cubed Swiss or Havarti cheese
1/4 cup grated Parmesan cheese
Preparation:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, honey, and water. Cover pan and simmer for 10 minutes, until cabbage is soft, stirring frequently. Then uncover pan and cook for 5-8 minutes longer on medium high heat, stirring frequently, until liquid is absorbed.
Divide half of the cabbage mixture evenly among the pastry circles, using about 1/2 cup for each. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve.
COLCANNON
I'm not sure where I got this recipe from...maybe About.com, though I wouldn't swear to it. It starts off, “Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage.” Prep Time: 25 minutes, Cook Time: 20 minutes, Serves 6 – 8.
Ingredients:
2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour.
IRISH MINT BROWNIES
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “These fabulous brownies with a rich mint topping are perfect for St. Patrick's Day or anytime. I like to bake these brownies in a 9" round cake pan and cut it into wedges for a slightly fancier presentation.” Prep Time: 20 minutes; Cook Time: 25 minutes; Yields 16 brownies.
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1 Tbsp. water
1/4 cup fudge ice cream topping
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cocoa
1 cup semisweet chocolate chips
1 tub vanilla ready to spread frosting
1/2 tsp. peppermint extract
Few drops green food coloring
1 cup powdered sugar
2 Tbsp. cocoa
1-1/2 Tbsp. water
2 Tbsp. butter
1/2 tsp. vanilla
Preparation:
Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely.
In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.
In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty!
SWEET IRISH POTATO ROLLS
Elizabeth Yetter, About.com's Bread Breaking expert, writes, “Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls.” Prep Time: 2 hours; Cook Time: 20 minutes
Ingredients:
1/2 cup (1 stick) butter, melted
1 cup mashed potatoes
1 cup potato water
1 tbsp (2 pkg) active dry yeast
1/4 cup sugar
1 tsp salt
2 eggs
5 cups bread flour, about
Preparation:
Melt stick of butter in small saucepan.
In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm. Add yeast, sugar, salt and eggs to mixture. Stir well.
Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.
Stir down sponge and add enough flour to make a soft dough.
Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.
Punch dough down. Turn out onto lightly floured board and knead out air bubbles.
Divide and shape dough into 18 rolls.
Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.
Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden.
Serve warm or cold.
TRADITIONAL IRISH SODA BREAD
This traditional bread comes from The Baker Chick. She writes, “I love how simple this recipe is. It’s made up of just 4 ingredients that I usually have on hand, which means I can have a loaf of delicious bread ready and waiting any time I want. Flour- Baking Soda- Salt-Buttermilk. Who would know that simply that could result in such a perfect loaf of bread? With an almost biscuit-like taste and a crisp crust, we slathered this with some delicious salted butter, but a slather of jam or a dunk in a bowl of soup would be a perfect match as well. The bread is simple as can be to throw together and has that rustic, country look I really love. I’m a total fan of making yeasted bread, but this is by far the best I’ve had for something so quick! I’m glad I discovered this recipe right in time for St. Patty’s, but I know it will be a kitchen standard all year round!”
To view this online, click here.
Ingredients
1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
3/4 tsp. baking soda
1 tsp. salt
1-1/2 to 1-3/4 cups buttermilk
Instructions
Preheat oven to 450F.
Stir together the flour, salt and baking in a large mixing bowl. Make a well in the middle of the mixture and pour in 1 1/2 cups of the buttermilk.
Use a wooden spoon or your hand to combine the ingredients. You want the dough to be soft- don't over mix it. Add more buttermilk if needed to get the dough to come together.
Turn the dough onto a floured surface and give it a few kneads and shape it into a 6-inch diameter disk (about 2 inches tall.)
Use a sharp knife to score an X on the top of the loaf (I did mine a bit too deep as you can tell, you only need to cut in a little bit.) Transfer to a cookie sheet or pizza stone and bake for 15 mins.
Reduce the heat to 400F and bake for another 20-25 minutes or until the crust is golden, and the bread sounds hollow when you tap it.
Let bread cool slightly before slicing and slathering with salted butter!
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
CORNED BEEF AND CABBAGE TARTS
Linda Larsen runs about.com's Busy Cooks channel. Linda wrote, "I love this recipe for these individual little Corned Beef and Cabbage Tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: Serves 4
Ingredients:
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/4 large head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. honey
1/3 cup water
1 cup cooked cubed corned beef or ham
1 cup cubed Swiss or Havarti cheese
1/4 cup grated Parmesan cheese
Preparation:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, honey, and water. Cover pan and simmer for 10 minutes, until cabbage is soft, stirring frequently. Then uncover pan and cook for 5-8 minutes longer on medium high heat, stirring frequently, until liquid is absorbed.
Divide half of the cabbage mixture evenly among the pastry circles, using about 1/2 cup for each. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve.
Wednesday, March 11, 2015
Mid-Week Recipes
Here's to the middle of the week, and the recipes to go with it. Enjoy!
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
PUMPKIN GOUDA MACARONI & CHEESE
This also comes from Nestle's Very Best Baking newsletter. Prep Time: 25 minutes, Cooking Time: 20 minutes; Skill level: easy; Makes 4 1-cup servings.
To view this online, click here.
Ingredients
1 cup dried regular or whole grain elbow macaroni
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon ground black pepper
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/3 cup water
3/4 cup (3 oz.) shredded Gouda cheese
1 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon snipped fresh sage or 1 teaspoon finely cut fresh rosemary
1/4 cup (about 1/2 slice bread) soft bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped walnuts (optional)
2 teaspoons olive or vegetable oil
Directions
Preheat oven to 350° F. Cook macaroni in large pot of boiling water until al denté in texture. Drain and return to pot.
Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour and pepper; cook, stirring constantly, for 1 minute. Add evaporated milk and water all at once. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Stir in cheese, pumpkin and sage until cheese melts. Pour sauce over pasta to coat. Spoon mixture into four, ungreased 8-ounce ramekins.
Combine bread crumbs, Parmesan, walnuts and oil in small bowl. Sprinkle over pasta.
Bake for 20 to 25 minutes or until golden brown. Let stand for 5 minutes before serving.
Variation: For a casserole, pour mixture into ungreased 1 1/2-quart casserole dish and top with crumb mixture. Bake for 25 to 30 minutes or until golden brown.
IRISH SODA BREAD
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, "Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew." Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yields 1 round loaf (8 - 10 wedges or slices)
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp. salt
1 1/2 cups low fat buttermilk
Directions
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
Per Serving: Calories 148, Calories from Fat 6, Total Fat 0.7g (sat 0.4g), Cholesterol 1 mg, Sodium 582mg, Carbohydrate 30.5g, Fiber 1g, Protein 5g
COLCANNON
This also comes from About.com's Fiona Haynes, who writes, "Colcannon is a perfect side dish for St. Patrick's Day. It's basically a mashed potato and cabbage dish, although many variations exist. I like to blend in milk-simmered leeks in this version. Other people swear by kale rather than cabbage, which may be more in keeping with tradition. Add a little nutmeg or mace if you have it." Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6 - 8.
To view online, click here.
Ingredients
2 pounds potatoes, peeled and cut into pieces
1 small cabbage, cored and chopped
2 small leeks, white parts only, sliced
1 cup fat-free milk
4 ounces fat-free cream cheese, softened
1/2 teaspoon white pepper
Directions
Boil potatoes in a large pot of water until tender, about 20-25 minutes. Meanwhile, in a second pot, boil or steam cabbage for 10 minutes or until tender. Drain, cover and set aside.
In a medium saucepan, simmer leeks in milk for 5 minutes. When leeks are soft, remove with a slotted spoon and put to one side, reserving the milk.
When potatoes are tender, drain well. Add half the milk used to simmer the leeks. Mash the potatoes until all the lumps have gone. Add cream cheese and white pepper then mash again until blended. Use remaining milk if needed. Stir in cabbage and leeks.
Serve immediately.
Per Serving: Calories 132, Calories from Fat 6, Total Fat 0.7g (sat 0.2g), Cholesterol 2mg, Sodium 113mg, Carbohydrate 25.3g, Fiber 4.2g, Protein 6.2g
INA'S PEANUT BUTTER AND JELLY BARS
This comes from Ina Garten of The Food Network's Barefood Contessa. Total Time: 1 hr. 55 min; Prep: 10 min; Inactive: 1 hr; Cook: 45 min; yield: 24 bars; level: intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe.print.html?oc=linkback
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
PUMPKIN GOUDA MACARONI & CHEESE
This also comes from Nestle's Very Best Baking newsletter. Prep Time: 25 minutes, Cooking Time: 20 minutes; Skill level: easy; Makes 4 1-cup servings.
To view this online, click here.
Ingredients
1 cup dried regular or whole grain elbow macaroni
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon ground black pepper
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/3 cup water
3/4 cup (3 oz.) shredded Gouda cheese
1 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon snipped fresh sage or 1 teaspoon finely cut fresh rosemary
1/4 cup (about 1/2 slice bread) soft bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped walnuts (optional)
2 teaspoons olive or vegetable oil
Directions
Preheat oven to 350° F. Cook macaroni in large pot of boiling water until al denté in texture. Drain and return to pot.
Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour and pepper; cook, stirring constantly, for 1 minute. Add evaporated milk and water all at once. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Stir in cheese, pumpkin and sage until cheese melts. Pour sauce over pasta to coat. Spoon mixture into four, ungreased 8-ounce ramekins.
Combine bread crumbs, Parmesan, walnuts and oil in small bowl. Sprinkle over pasta.
Bake for 20 to 25 minutes or until golden brown. Let stand for 5 minutes before serving.
Variation: For a casserole, pour mixture into ungreased 1 1/2-quart casserole dish and top with crumb mixture. Bake for 25 to 30 minutes or until golden brown.
IRISH SODA BREAD
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, "Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew." Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yields 1 round loaf (8 - 10 wedges or slices)
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp. salt
1 1/2 cups low fat buttermilk
Directions
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
Per Serving: Calories 148, Calories from Fat 6, Total Fat 0.7g (sat 0.4g), Cholesterol 1 mg, Sodium 582mg, Carbohydrate 30.5g, Fiber 1g, Protein 5g
COLCANNON
This also comes from About.com's Fiona Haynes, who writes, "Colcannon is a perfect side dish for St. Patrick's Day. It's basically a mashed potato and cabbage dish, although many variations exist. I like to blend in milk-simmered leeks in this version. Other people swear by kale rather than cabbage, which may be more in keeping with tradition. Add a little nutmeg or mace if you have it." Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6 - 8.
To view online, click here.
Ingredients
2 pounds potatoes, peeled and cut into pieces
1 small cabbage, cored and chopped
2 small leeks, white parts only, sliced
1 cup fat-free milk
4 ounces fat-free cream cheese, softened
1/2 teaspoon white pepper
Directions
Boil potatoes in a large pot of water until tender, about 20-25 minutes. Meanwhile, in a second pot, boil or steam cabbage for 10 minutes or until tender. Drain, cover and set aside.
In a medium saucepan, simmer leeks in milk for 5 minutes. When leeks are soft, remove with a slotted spoon and put to one side, reserving the milk.
When potatoes are tender, drain well. Add half the milk used to simmer the leeks. Mash the potatoes until all the lumps have gone. Add cream cheese and white pepper then mash again until blended. Use remaining milk if needed. Stir in cabbage and leeks.
Serve immediately.
Per Serving: Calories 132, Calories from Fat 6, Total Fat 0.7g (sat 0.2g), Cholesterol 2mg, Sodium 113mg, Carbohydrate 25.3g, Fiber 4.2g, Protein 6.2g
INA'S PEANUT BUTTER AND JELLY BARS
This comes from Ina Garten of The Food Network's Barefood Contessa. Total Time: 1 hr. 55 min; Prep: 10 min; Inactive: 1 hr; Cook: 45 min; yield: 24 bars; level: intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe.print.html?oc=linkback
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
Tuesday, March 11, 2014
St. Patrick's Day Food
It's that time of year again when everyone seems to be just a little Irish, even those who aren't. Yes, seems like just last week, we celebrated the new year, and now it's time for St. Patrick's Day. Believe it or not, there are those who don't celebrate it as a day remember a necessarily great person, but I'm not going to discuss politics here. (Maybe I should start a political blog, but being decidedly....well, wait, didn't I just say I wouldn't discuss politics? lol Sorry!)
Well, back to the food. Whether you celebrated March 17 as St. Patrick's Day or anti-St. Patrick's Day, my motto when it comes to good food is this: Let's eat!
SWEET IRISH POTATO ROLLS
From about.com's bread baking guru, Elizabeth Yetter, who wrote, "Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls."
Prep Time: 2 hours; Cook Time: 20 minutes
Ingredients:
1/2 cup (1 stick) butter, melted
1 cup mashed potatoes
1 cup potato water
1 tbsp (2 pkg) active dry yeast
1/4 cup sugar
1 tsp salt
2 eggs
5 cups bread flour, about
Preparation:
Melt stick of butter in small saucepan.
In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm.
Add yeast, sugar, salt and eggs to mixture. Stir well.
Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.
Stir down sponge and add enough flour to make a soft dough. Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.
Punch dough down. Turn out onto lightly floured board and knead out air bubbles. Divide and shape dough into 18 rolls. Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.
Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden. Serve warm or cold.
COLCANNON
Possibly from one of about.com's channels. Not sure, though. Whoever came up with this recipes wrote, "Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage."
Prep Time: 25 minutes; Cook Time: 20 minutes
Ingredients:
2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8.
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
CORNED BEEF AND CABBAGE TARTS
Linda Larsen runs about.com's Busy Cooks channel. Linda wrote, "I love this recipe for these individual little Corned Beef and Cabbage Tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: Serves 4
Ingredients:
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/4 large head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. honey
1/3 cup water
1 cup cooked cubed corned beef or ham
1 cup cubed Swiss or Havarti cheese
1/4 cup grated Parmesan cheese
Preparation:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, honey, and water. Cover pan and simmer for 10 minutes, until cabbage is soft, stirring frequently. Then uncover pan and cook for 5-8 minutes longer on medium high heat, stirring frequently, until liquid is absorbed.
Divide half of the cabbage mixture evenly among the pastry circles, using about 1/2 cup for each. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve.
CROCKPOT CORNED BEEF AND CABBAGE
Linda Larsen wrote, "For St. Patrick's Day or any cold winter day, this recipe for classic Corned Beef and Cabbage is delicious and super easy too."
Prep Time: 25 minutes; Cook Time: 10 hours
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours. Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings.
IRISH MINT BROWNIES
Linda Larsen wrote, "These fabulous brownies with a rich mint topping are perfect for St. Patrick's Day or anytime. I like to bake these brownies in a 9" round cake pan and cut it into wedges for a slightly fancier presentation." All I know is that they're yummy!
Prep Time: 20 minutes; Cook Time: 25 minutes
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1 Tbsp. water
1/4 cup fudge ice cream topping
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cocoa
1 cup semisweet chocolate chips
1 tub vanilla ready to spread frosting
1/2 tsp. peppermint extract
Few drops green food coloring
1 cup powdered sugar
2 Tbsp. cocoa
1-1/2 Tbsp. water
2 Tbsp. butter
1/2 tsp. vanilla
Preparation:
Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely. In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.
In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty! Yields 16 brownies.
Well, back to the food. Whether you celebrated March 17 as St. Patrick's Day or anti-St. Patrick's Day, my motto when it comes to good food is this: Let's eat!
SWEET IRISH POTATO ROLLS
From about.com's bread baking guru, Elizabeth Yetter, who wrote, "Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls."
Prep Time: 2 hours; Cook Time: 20 minutes
Ingredients:
1/2 cup (1 stick) butter, melted
1 cup mashed potatoes
1 cup potato water
1 tbsp (2 pkg) active dry yeast
1/4 cup sugar
1 tsp salt
2 eggs
5 cups bread flour, about
Preparation:
Melt stick of butter in small saucepan.
In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm.
Add yeast, sugar, salt and eggs to mixture. Stir well.
Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.
Stir down sponge and add enough flour to make a soft dough. Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.
Punch dough down. Turn out onto lightly floured board and knead out air bubbles. Divide and shape dough into 18 rolls. Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.
Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden. Serve warm or cold.
COLCANNON
Possibly from one of about.com's channels. Not sure, though. Whoever came up with this recipes wrote, "Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage."
Prep Time: 25 minutes; Cook Time: 20 minutes
Ingredients:
2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8.
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
CORNED BEEF AND CABBAGE TARTS
Linda Larsen runs about.com's Busy Cooks channel. Linda wrote, "I love this recipe for these individual little Corned Beef and Cabbage Tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: Serves 4
Ingredients:
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/4 large head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. honey
1/3 cup water
1 cup cooked cubed corned beef or ham
1 cup cubed Swiss or Havarti cheese
1/4 cup grated Parmesan cheese
Preparation:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, honey, and water. Cover pan and simmer for 10 minutes, until cabbage is soft, stirring frequently. Then uncover pan and cook for 5-8 minutes longer on medium high heat, stirring frequently, until liquid is absorbed.
Divide half of the cabbage mixture evenly among the pastry circles, using about 1/2 cup for each. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve.
CROCKPOT CORNED BEEF AND CABBAGE
Linda Larsen wrote, "For St. Patrick's Day or any cold winter day, this recipe for classic Corned Beef and Cabbage is delicious and super easy too."
Prep Time: 25 minutes; Cook Time: 10 hours
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours. Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings.
IRISH MINT BROWNIES
Linda Larsen wrote, "These fabulous brownies with a rich mint topping are perfect for St. Patrick's Day or anytime. I like to bake these brownies in a 9" round cake pan and cut it into wedges for a slightly fancier presentation." All I know is that they're yummy!
Prep Time: 20 minutes; Cook Time: 25 minutes
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1 Tbsp. water
1/4 cup fudge ice cream topping
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup cocoa
1 cup semisweet chocolate chips
1 tub vanilla ready to spread frosting
1/2 tsp. peppermint extract
Few drops green food coloring
1 cup powdered sugar
2 Tbsp. cocoa
1-1/2 Tbsp. water
2 Tbsp. butter
1/2 tsp. vanilla
Preparation:
Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition. Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely. In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.
In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty! Yields 16 brownies.
Sunday, February 24, 2013
Some more heart healthy recipes
Here are some more recipes from the Healing Heart Foundation at http://heart.kumu.org.
Quick Fixes
Pronto Personal Pizza
A snack or a full meal in minutes
4 whole-wheat pita (pocket) breads
2 oz fat free soy cheese (see note below)
4 T soy or rice parmesan cheese, grated
4 T pasta sauce (any low fat spaghetti sauce)
1 tomato
4 slices of veggie pepperoni (or other veggie 'meats')
1/2 onion, sliced thin
1/2 C mushrooms
1 C vegetables, in small pieces (your favorites)
Preheat oven to 350 F. Spread 1 T pasta sauce on each pita. Place a layer of sliced soy cheese to cover the entire pita, then sprinkle on ¼ soy parmesan on each. Add layers of mushrooms, veggies, soy 'meats', thinly sliced tomato, and then very thinly sliced onion on top.
Bake for about five to ten minutes, or until veggies are tender and the bottom of the pita bread is as crisp as desired. (The bread is fully baked, so this pizza only needs to be heated until the veggies are ready. For a quicker pizza, precook the veggies in a microwave or steamer.)
4 pizzas, each 167 calories: 6% from fat (1.3 g), 79% from carbohydrates (35.1 g), 15% from protein (6.7 g). Sodium 248 mg, Fiber 6.5 g.
Healing Heart Hint
"Fat free soy or rice cheese is available in mozzarella, jack, swiss, cheddar, jalapeno-jack and American styles. Mozzarella or jack makes a more typical pizza," according to the website.
Meatless and fat free pepperoni slices as well as Canadian bacon, salami, sausage and other favorites are available in most larger health food stores.
Because these are fat free, they should not be on top of the pizza, where they will dry out during baking.
Substitute or add whatever makes this pizza each person's favorite.
Sloppy Joes
You'd never know it's meatless
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
Colcannon
A traditional old-world dish of creamed kale, leeks and potatoes
4 medium or 3 large potatoes
3 1/2 C chopped kale (one bunch)*
3 leeks
1 onion
1/3 C non-fat Soy Moo or any low-fat soy or rice milk
1/4 C fresh parsley, chopped
salt and freshly ground pepper to taste
Cut up the potatoes and steam until soft (potatoes can be microwaved in a bowl with a little water for about 15 minutes). Meanwhile, chop the onion and saute in a non-stick pan with a little water (no oil). Chop and wash the kale, and when the onion is soft, add the kale to the skillet; cover and let the kale steam in the water that stays on the leaves after washing. When the potatoes are done, drain if necessary and mash (with or without the skin, as you prefer). Mix in the soy or rice milk, parsley, and salt and pepper to taste, combine with the kale and onions, and serve. 3 large or 4 medium servings
* If kale is hard to find, most greens (mustard, turnip, collard), boy choy or choy sum can be used. Green or red cabbage is also a traditional colcannon ingredient.
3 servings, each: Calories 262, Fat 1.2 g. (4% cff), Carbohydrate 57.6 g., Protein 8.3 g.
Soups
Chili's Southwestern Vegetable Soup
Our clone of the national restaurant's popular soup
7 C vegetable broth
1 C canned dark red kidney beans, with liquid
1 14.5-ounce can diced tomatoes, with juice
1 C fresh or frozen cut green beans
1 C canned, frozen or fresh yellow corn kernals
1 4-ounce can diced green chilies
1/2 C diced onion, Spanish if available1/2 C tomato sauce
6 corn tortillas, chopped in small pieces
1 1/2 teaspoons chili powder
dash garlic powder
Garnish:
1 cup grated non-fat soy cheddar and/or soy jack cheese blended
1 cup crumbled baked corn tortilla chips
Combine all the soup ingredients and chopped corn tortillas in a large saucepan or soup pot over high heat. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. If salt-free broth is used, add salt to taste near the end of cooking.
To serve, ladle about 1½ cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
6 servings, each 209 calories: 9% from fat (2.0 g), 61% from carbohydrates (29.9 g), 10% from protein (14.6 g). Sodium 320 mg, Fiber 5.6 g.
Healing Heart Hint
If baked corn tortilla chips are not available, preheat oven to 325 F. and place yellow corn tortillas on the wire rack. Bake until they begin to turn a darker color, about ten minutes, but remove immediately, as they will burn if left in the oven any longer. After they are cooled, the chips can be crumbled for the recipe above or eaten alone or with salsa as a low-fat treat.
To make non-fat crispy taco shells, place each tortilla so that it is centered over two of the wires on the rack, placing the edges of the torillas under the other wires. Bake as above - they will curl around in an upside-down 'U' shape to make perfect taco shells.
Instant Creme of Tomato Soup
A country-style low-sodium, vegan version
8 oz can of 'no sodium added' tomato sauce
1/2 C non-fat plain soy or rice milk
pinch of dried oregano
pinch of dried basil
pepper to taste
1 t powdered onion
salt-reduced soy sauce, tamari or Bragg's Liquid Aminos to taste
Mix all ingredients in a sauce pan and simmer 3 minutes, but do not boil.
One 12 oz serving, 99.3 calories: 1% from fat (0.07 g), 82% from carbohydrates (20.15 g), 17% from protein (4.3 g). Sodium 66 mg, Fiber 3.4 g.
Healing Heart Hint
For those on a very low sodium diet, this soup can be made without any added salt. A small amount of salt enhances this recipe, but it will still be very low sodium compared to traditional tomato soups. Each teaspoon of low-salt soy sauce or tamari will add 100 mg of sodium per 12 oz serving.
Onion powder can be made with dried chopped onions in a coffee mill.
This recipe, thickened with a little corn starch or whole wheat flour, can be used as a pasta sauce or over vegetables, rice or potatoes.
For tomato-rice soup, mix in 1/2 C cooked brown rice.
Main Meals
Rice TreatLoaf
A meatloaf alternative from whole grain rice
1 3/4 C cooked brown rice
1/4 C cooked wild rice
1 C celery, finely chopped
2 T salt-reduced tamari or soy sauce
1 cup low-fat 'lite' soy or rice milk
2 T chopped fresh parsley (or 1 T dried)
1 t dried basil
2 C whole-wheat bread crumbs
1/2 t sage
1/4 t paprika
1 1/2 C onions, chopped
3 cloves garlic, chopped finely or pureed
1/4 t black pepper
1 T egg replacer
Add egg replacer to 1/4 C soy or rice milk and beat with a fork until foamy. Place all other ingredients in a bowl and mix well. Fold in foamy liquid mixture. Press firmly into a nonstick loaf pan. Bake at 350 degrees for 1 hour. Let cool and turn upside-down on serving plate to remove from pan (separating edges at the side of pan with a knife often helps). Serve with mushroom gravy, ketchup or barbeque sauce.
8 servings, each 157 calories: 9% from fat (1.6 g), 78% from carbohydrates (31.1 g), 12% from protein (4.9 g). Sodium 337 mg, Fiber 2.2 g.
Healing Heart Hint
This loaf can also be used as a stuffing. Small squares of whole wheat bread can be substituted for breadcrumbs. Do not pack the pan as firmly and break apart when cool.
If desired, any variety of vegetables can be added. Peas, chopped bell peppers, asparagus, zucchini, broccoli are just a few suggestions.
Mock Tuna-Pasta Melt
An easy casserole favorite
8-oz. package baked marinated tofu (any flavor), finely diced
2 large stalks celery, finely diced
2 medium scallions, thinly sliced
1 medium onion, finely chopped
1/2 C fat-free mayonnaise
1/4 C ketchup
1 T sweet pickle relish (sour pickle relish may be used if preferred)
1 t Dijon mustard
3 oz non-fat soy cheddar cheese, grated or finely diced
10 oz. whole wheat pasta elbows (or any small fancy pasta)
Bring a large pot of water to a boil then add pasta. Boil until almost tender, but not soft (about ¾ of regular cooking time). Rinse with cool running water to stop cooking, drain. Transfer to an oven-proof casserole or baking dish. Gently mix together all other ingredients except cheese, addding in the cooked pasta and sprinkle soy cheese on top. Oven bake for 25 minutes at 350 F. or microwave just long enough for the cheese to melt.
6 servings, each 184 calories: 6% from fat (1.4 g), 78% from carbohydrates (41.5 g), 16% from protein (8.8 g). Sodium 208 mg, Fiber 7.1 g.
Healing Heart Hint
Baked tofu is available in most health food stores. You can bake regular low-fat tofu after marinading (soy sauce, bbq sauce, etc) overnight in a moderate oven for 25 to 50 minutes, or until it starts to become firm.
If baked tofu isn't desired or available, rehydrated TVP flakes or dried bean curd will work as an excellent 'tuna' substitute
For a 'gourmet' touch, bake as above for 20 minutes, then place in hollowed-out tomatoes and bake 5 minutes more before serving.
Again, check out the Healing Heart Foundation at http://heart.kumu.org for more recipes and hints.
Quick Fixes
Pronto Personal Pizza
A snack or a full meal in minutes
4 whole-wheat pita (pocket) breads
2 oz fat free soy cheese (see note below)
4 T soy or rice parmesan cheese, grated
4 T pasta sauce (any low fat spaghetti sauce)
1 tomato
4 slices of veggie pepperoni (or other veggie 'meats')
1/2 onion, sliced thin
1/2 C mushrooms
1 C vegetables, in small pieces (your favorites)
Preheat oven to 350 F. Spread 1 T pasta sauce on each pita. Place a layer of sliced soy cheese to cover the entire pita, then sprinkle on ¼ soy parmesan on each. Add layers of mushrooms, veggies, soy 'meats', thinly sliced tomato, and then very thinly sliced onion on top.
Bake for about five to ten minutes, or until veggies are tender and the bottom of the pita bread is as crisp as desired. (The bread is fully baked, so this pizza only needs to be heated until the veggies are ready. For a quicker pizza, precook the veggies in a microwave or steamer.)
4 pizzas, each 167 calories: 6% from fat (1.3 g), 79% from carbohydrates (35.1 g), 15% from protein (6.7 g). Sodium 248 mg, Fiber 6.5 g.
Healing Heart Hint
"Fat free soy or rice cheese is available in mozzarella, jack, swiss, cheddar, jalapeno-jack and American styles. Mozzarella or jack makes a more typical pizza," according to the website.
Meatless and fat free pepperoni slices as well as Canadian bacon, salami, sausage and other favorites are available in most larger health food stores.
Because these are fat free, they should not be on top of the pizza, where they will dry out during baking.
Substitute or add whatever makes this pizza each person's favorite.
Sloppy Joes
You'd never know it's meatless
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
Colcannon
A traditional old-world dish of creamed kale, leeks and potatoes
4 medium or 3 large potatoes
3 1/2 C chopped kale (one bunch)*
3 leeks
1 onion
1/3 C non-fat Soy Moo or any low-fat soy or rice milk
1/4 C fresh parsley, chopped
salt and freshly ground pepper to taste
Cut up the potatoes and steam until soft (potatoes can be microwaved in a bowl with a little water for about 15 minutes). Meanwhile, chop the onion and saute in a non-stick pan with a little water (no oil). Chop and wash the kale, and when the onion is soft, add the kale to the skillet; cover and let the kale steam in the water that stays on the leaves after washing. When the potatoes are done, drain if necessary and mash (with or without the skin, as you prefer). Mix in the soy or rice milk, parsley, and salt and pepper to taste, combine with the kale and onions, and serve. 3 large or 4 medium servings
* If kale is hard to find, most greens (mustard, turnip, collard), boy choy or choy sum can be used. Green or red cabbage is also a traditional colcannon ingredient.
3 servings, each: Calories 262, Fat 1.2 g. (4% cff), Carbohydrate 57.6 g., Protein 8.3 g.
Soups
Chili's Southwestern Vegetable Soup
Our clone of the national restaurant's popular soup
7 C vegetable broth
1 C canned dark red kidney beans, with liquid
1 14.5-ounce can diced tomatoes, with juice
1 C fresh or frozen cut green beans
1 C canned, frozen or fresh yellow corn kernals
1 4-ounce can diced green chilies
1/2 C diced onion, Spanish if available1/2 C tomato sauce
6 corn tortillas, chopped in small pieces
1 1/2 teaspoons chili powder
dash garlic powder
Garnish:
1 cup grated non-fat soy cheddar and/or soy jack cheese blended
1 cup crumbled baked corn tortilla chips
Combine all the soup ingredients and chopped corn tortillas in a large saucepan or soup pot over high heat. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. If salt-free broth is used, add salt to taste near the end of cooking.
To serve, ladle about 1½ cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
6 servings, each 209 calories: 9% from fat (2.0 g), 61% from carbohydrates (29.9 g), 10% from protein (14.6 g). Sodium 320 mg, Fiber 5.6 g.
Healing Heart Hint
If baked corn tortilla chips are not available, preheat oven to 325 F. and place yellow corn tortillas on the wire rack. Bake until they begin to turn a darker color, about ten minutes, but remove immediately, as they will burn if left in the oven any longer. After they are cooled, the chips can be crumbled for the recipe above or eaten alone or with salsa as a low-fat treat.
To make non-fat crispy taco shells, place each tortilla so that it is centered over two of the wires on the rack, placing the edges of the torillas under the other wires. Bake as above - they will curl around in an upside-down 'U' shape to make perfect taco shells.
Instant Creme of Tomato Soup
A country-style low-sodium, vegan version
8 oz can of 'no sodium added' tomato sauce
1/2 C non-fat plain soy or rice milk
pinch of dried oregano
pinch of dried basil
pepper to taste
1 t powdered onion
salt-reduced soy sauce, tamari or Bragg's Liquid Aminos to taste
Mix all ingredients in a sauce pan and simmer 3 minutes, but do not boil.
One 12 oz serving, 99.3 calories: 1% from fat (0.07 g), 82% from carbohydrates (20.15 g), 17% from protein (4.3 g). Sodium 66 mg, Fiber 3.4 g.
Healing Heart Hint
For those on a very low sodium diet, this soup can be made without any added salt. A small amount of salt enhances this recipe, but it will still be very low sodium compared to traditional tomato soups. Each teaspoon of low-salt soy sauce or tamari will add 100 mg of sodium per 12 oz serving.
Onion powder can be made with dried chopped onions in a coffee mill.
This recipe, thickened with a little corn starch or whole wheat flour, can be used as a pasta sauce or over vegetables, rice or potatoes.
For tomato-rice soup, mix in 1/2 C cooked brown rice.
Main Meals
Rice TreatLoaf
A meatloaf alternative from whole grain rice
1 3/4 C cooked brown rice
1/4 C cooked wild rice
1 C celery, finely chopped
2 T salt-reduced tamari or soy sauce
1 cup low-fat 'lite' soy or rice milk
2 T chopped fresh parsley (or 1 T dried)
1 t dried basil
2 C whole-wheat bread crumbs
1/2 t sage
1/4 t paprika
1 1/2 C onions, chopped
3 cloves garlic, chopped finely or pureed
1/4 t black pepper
1 T egg replacer
Add egg replacer to 1/4 C soy or rice milk and beat with a fork until foamy. Place all other ingredients in a bowl and mix well. Fold in foamy liquid mixture. Press firmly into a nonstick loaf pan. Bake at 350 degrees for 1 hour. Let cool and turn upside-down on serving plate to remove from pan (separating edges at the side of pan with a knife often helps). Serve with mushroom gravy, ketchup or barbeque sauce.
8 servings, each 157 calories: 9% from fat (1.6 g), 78% from carbohydrates (31.1 g), 12% from protein (4.9 g). Sodium 337 mg, Fiber 2.2 g.
Healing Heart Hint
This loaf can also be used as a stuffing. Small squares of whole wheat bread can be substituted for breadcrumbs. Do not pack the pan as firmly and break apart when cool.
If desired, any variety of vegetables can be added. Peas, chopped bell peppers, asparagus, zucchini, broccoli are just a few suggestions.
Mock Tuna-Pasta Melt
An easy casserole favorite
8-oz. package baked marinated tofu (any flavor), finely diced
2 large stalks celery, finely diced
2 medium scallions, thinly sliced
1 medium onion, finely chopped
1/2 C fat-free mayonnaise
1/4 C ketchup
1 T sweet pickle relish (sour pickle relish may be used if preferred)
1 t Dijon mustard
3 oz non-fat soy cheddar cheese, grated or finely diced
10 oz. whole wheat pasta elbows (or any small fancy pasta)
Bring a large pot of water to a boil then add pasta. Boil until almost tender, but not soft (about ¾ of regular cooking time). Rinse with cool running water to stop cooking, drain. Transfer to an oven-proof casserole or baking dish. Gently mix together all other ingredients except cheese, addding in the cooked pasta and sprinkle soy cheese on top. Oven bake for 25 minutes at 350 F. or microwave just long enough for the cheese to melt.
6 servings, each 184 calories: 6% from fat (1.4 g), 78% from carbohydrates (41.5 g), 16% from protein (8.8 g). Sodium 208 mg, Fiber 7.1 g.
Healing Heart Hint
Baked tofu is available in most health food stores. You can bake regular low-fat tofu after marinading (soy sauce, bbq sauce, etc) overnight in a moderate oven for 25 to 50 minutes, or until it starts to become firm.
If baked tofu isn't desired or available, rehydrated TVP flakes or dried bean curd will work as an excellent 'tuna' substitute
For a 'gourmet' touch, bake as above for 20 minutes, then place in hollowed-out tomatoes and bake 5 minutes more before serving.
Again, check out the Healing Heart Foundation at http://heart.kumu.org for more recipes and hints.
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