Friday Food

Finally - Friday! And with it, hopefully cooler weather, as well as good weekend food. Enjoy!

LEMON SOUR CREAM MUFFINS

From one of the many emailing lists that I subscribed to years ago. Not sure which list, or who shared this with the list. But it is yummy.

1 1/2 c flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup margarine

1 egg

3/4 cup sour cream

1/4 cup milk

2 Tbsp lemon juice

2 Tbsp sugar

2 tsp. grated lemon peel

Heat oven to 400 degrees F.

Mix flour, soda and baking powder in large bowl. Cut in margarine till mixture resembles coarse crumbs. Make a well in center of mixture. Beat egg in small bowl, add sour cream, milk, lemon juice, sugar and lemon peel. Add to flour mixture, mixing just until moistened. Spoon into muffin pan 2/3 full. Bake 15 minutes or until lightly browned.

FRENCH ONION SOUP

My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.

Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes

Ingredients:

4 large yellow onions, cut in large dice

1/2 stick unsalted butter

1 tbsp sherry vinegar

1/4 cup dry sherry wine

2 sprigs fresh thyme

1/2 tsp salt

fresh ground black pepper to taste

1 bay leaf

3 cups high-quality beef broth

3 cups high-quality chicken broth

1 cup water

For the topping:

toasted French bread

8 oz shredded Gruyere cheese, or other Swiss cheese

Preparation:

In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.

Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).

Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.

VEGETARIAN 'BEEF' AND GUINNESS STEW

Jolinda Hackett, About.com's Vegetarian food guide, writes, “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:

Saute 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!

SWEET POTATOES WITH SAGE AND CRANBERRIES

This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).

2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths

1/2 C finely chopped onion

1/4 C butter

1 Tbs snipped fresh sage or 1 tsp ground sage

1/2 tsp salt

1/2 tsp ground black pepper

1/2 C dried cranberries

1/4 C half-and-half or light cream

In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.

Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.

Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.

BROCCOLI FRITTATA

Yield: 4 Servings; Online Recipe: http://diabeticgourmet.com/recipes/html/692.shtml

Ingredients

1/2 cup non-fat cottage cheese

1/2 tsp dried dill

2 cup fat-free egg substitute

2 cups frozen chopped broccoli

1 tsp olive oil

2 tsp margarine

1 large onion, diced

Directions

Mix cottage cheese and egg substitute together; set aside.

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.

Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.

Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.

As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.

Invert onto a serving plate and cut into wedges.

Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat

CALZONES

Years ago, when we first got cable, I was channel-surfing and stumbled across a cooking show, called Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 3 calzones.

Dough:

1 cup warm water

1/2 teaspoon sugar

1 package FLEISCHMANN'S Active Dry Yeast

1 1/2 cups whole wheat flour blended with 1 1/2 cups bread flour

2 tablespoons vegetable oil

1/2 teaspoon salt

no-stick cooking spray

Filling:

12 ounces mozzarella cheese, shredded

2 ounces finely grated Parmesan cheese

3 ounces sliced prosciutto, cut into strips

3 tablespoon chopped chives

1 tablespoon minced garlic

1 tablespoon vegetable oil

1/4 cup finely grated Parmesan cheese pizza sauce, optional

Combine warm water & sugar with yeast in medium-sized mixing bowl. Allow yeast to soften for 5 minutes. Add 1 1/2 cups flour and knead until smooth. Add oil & salt and gradually blend in remaining flour to make firm dough. Turn out onto a lightly floured board & knead until smooth & satiny.

Spray large bowl with no-stick cooking spray. Put dough in bowl, turning to coat thoroughly. Cover with plastic wrap, then a damp towel. Allow to rise in warm, draft-free place for about 1 hour, until dough is almost doubled.

Spray large baking sheet with no-stick cooking spray.

Knead down dough & divide into 3 pieces. On lightly floured surface, roll each piece into a 9-inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan cheese, & 1/3 prosciutto on each circle of dough. Top with chives & garlic. Moisten edges & fold over to enclose filling, pressing edges firmly together.

Place on baking sheet, cover lightly with plastic wrap, & allow to rise in warm, draft-free place until dough feels light, about 35 minutes.

Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is browned. Remove from oven and brush with oil. Sprinkle with grated parmesan cheese. Serve warm with pizza sauce, if desired.

Fall-ish Friday Recipes

It's Friday, the weekend is right around the corner, and (hopefully) fall is in the air. (Unless you're in the Southern Hemisphere; then you have spring to look forward to.) Either way, here's to hopefully a good weekend...with good food to look forward to. Enjoy!

RANCHER'S BREAKFAST PIE

This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!

6 eggs, beaten

1/3 C milk

2 C (8 oz) shredded milk cheddar cheese

8 slices bacon, crisply cooked and crumbled

3 T chopped green onion

2 T chopped green bell pepper

1/4 t white pepper

2 C refrigerated shredded hash brown potatoes

1/2 t salt

1/4 t black pepper

1 T butter or margarine, melted

Paprika

In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.

CHOCOLATE CHEESECAKE

From another person on one of the emailing lists. The person who sent it stated, “Everyone just loves this recipe.” Prep Time: 30 minutes; Cook Time: 55 minutes

Ingredients:

1-1/2 cups crushed (apprx. 18 cookies) chocolate sandwich cookies

2 tablespoons butter, melted

24 ounces cream cheese, softened

1 cup sugar

1 teaspoon vanilla

8 ounces semi-sweet chocolate, melted, slightly cooled

3 eggs

Preparation:

Preheat oven to 325 degrees F. While processing cookies, drizzle butter to combine. Press firmly into bottom of pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time. Blend in chocolate. Pour over crust. Bake for 45 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least 4 hours or overnight.

Note: The person who sent this added, “I garnished my cheesecake pieces with a dollop of whipped cream. Then I lightly shook cocoa powder and powdered sugar over cheesecake and plate.”

BAKED MACARONI AND CHEESE

Recipe courtesy the Food Network's Alton Brown. Prep Time: 20 min; Cook Time: 45 min; Level: Easy; Serves: 6 to 8 servings

Ingredients

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese

PENNE WITH GREENS AND CANNELLINI BEANS

From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”

Yield: 6 main dish servings

Source: Dreamfields Healthy Carb Pasta

Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields

Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml

Ingredients

1 box uncooked Dreamfields Penne Rigate

2 tablespoons olive oil

1/2 cup diced red bell pepper

1 tablespoon minced garlic

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup reduced-sodium, fat free chicken broth

1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces

1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)

Kosher salt and freshly ground black pepper to taste

Grated Parmesan cheese (optional)

Directions

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.

Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g

STRAWBERRY-PEACH COOLER

Yield: 2 servings (1 cup per serving)

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"

Info: http://diabeticgourmet.com/book_archive/details/1.shtml

Print version: http://diabeticgourmet.com/recipes/html/737.shtml

Ingredients

1 cup dry-pack unsweetened frozen strawberries

2/3 cup dry-pack unsweetened frozen peaches

3/4 cup orange juice

Directions

In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches. Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard. Working with a small knife in the measuring cup, cut each peach slice in half.

Transfer the peaches and strawberries to a blender container. Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.

Nutritional Information Per Serving (1 cup): Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 26 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 2 g, Diabetic Exchanges: 2 Fruit

LEMON SOUR CREAM MUFFINS

From one of the many emailing lists that I subscribed to years ago. Not sure which list, or who shared this with the list. But it is yummy.

1 1/2 c flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup margarine

1 egg

3/4 cup sour cream

1/4 cup milk

2 Tbsp lemon juice

2 Tbsp sugar

2 tsp. grated lemon peel

Heat oven to 400.

Mix flour, soda and baking powder in large bowl. Cut in margarine till mixture resembles coarse crumbs. Make a well in center of mixture. Beat egg in small bowl, add sour cream, milk, lemon juice, sugar and lemon peel. Add to flour mixture, mixing just until moistened. Spoon into muffin pan 2/3 full. Bake 15 minutes or until lightly browned.