Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Lemon-Spice Visiting Cake and Slow Cooker Jambalaya. Enjoy!
IRAQI LENTIL SOUP WITH MEATBALLS
This is from Joan Nathan in The New York Times cooking e-newsletter. Joan wrote, “This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.”
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in “Breaking Ramadan's Fast With a Family Meal” and can be found online here.
Ingredients
2 medium onions, minced
1 pound ground beef or lamb or both
1/2 cup finely chopped parsley
1 cup soft bread crumbs
1 teaspoon salt plus salt to taste
1/4 teaspoon pepper
1/2 teaspoon allspice, freshly ground from about 5 whole allspice
2 tablespoons pure olive oil
10 cups chicken broth
1 pound brown or yellow lentils
3 rounds angel hair pasta (about 2 ounces)
2 carrots, diced fine
Juice of one half lemon
Preparation
Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
LEMON-SPICE VISITING CAKE
This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”
Yield: 10 servings; Time: 85 minutes.
This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.
Ingredients
Butter and flour for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup marmalade (for optional glaze)
1/2 teaspoon water (for optional glaze)
Preparation
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
Showing posts with label Not So Guilty Brownies. Show all posts
Showing posts with label Not So Guilty Brownies. Show all posts
Thursday, October 15, 2020
Thursday, March 19, 2020
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Lemon-Spice Visiting Cake and Slow Cooker Jambalaya. Enjoy!
IRAQI LENTIL SOUP WITH MEATBALLS
This is from Joan Nathan in The New York Times cooking e-newsletter. Joan wrote, “This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.”
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in “Breaking Ramadan's Fast With a Family Meal” and can be found online here.
Ingredients
2 medium onions, minced
1 pound ground beef or lamb or both
1/2 cup finely chopped parsley
1 cup soft bread crumbs
1 teaspoon salt plus salt to taste
1/4 teaspoon pepper
1/2 teaspoon allspice, freshly ground from about 5 whole allspice
2 tablespoons pure olive oil
10 cups chicken broth
1 pound brown or yellow lentils
3 rounds angel hair pasta (about 2 ounces)
2 carrots, diced fine
Juice of one half lemon
Preparation
Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
LEMON-SPICE VISITING CAKE
This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”
Yield: 10 servings; Time: 85 minutes.
This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.
Ingredients
Butter and flour for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup marmalade (for optional glaze)
1/2 teaspoon water (for optional glaze)
Preparation
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
IRAQI LENTIL SOUP WITH MEATBALLS
This is from Joan Nathan in The New York Times cooking e-newsletter. Joan wrote, “This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.”
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in “Breaking Ramadan's Fast With a Family Meal” and can be found online here.
Ingredients
2 medium onions, minced
1 pound ground beef or lamb or both
1/2 cup finely chopped parsley
1 cup soft bread crumbs
1 teaspoon salt plus salt to taste
1/4 teaspoon pepper
1/2 teaspoon allspice, freshly ground from about 5 whole allspice
2 tablespoons pure olive oil
10 cups chicken broth
1 pound brown or yellow lentils
3 rounds angel hair pasta (about 2 ounces)
2 carrots, diced fine
Juice of one half lemon
Preparation
Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
LEMON-SPICE VISITING CAKE
This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”
Yield: 10 servings; Time: 85 minutes.
This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.
Ingredients
Butter and flour for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup marmalade (for optional glaze)
1/2 teaspoon water (for optional glaze)
Preparation
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
Tuesday, February 11, 2020
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including Grilled Chicken and Smoked Turkey and Sun Dried Tomato Wraps. Enjoy!
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
SMOKEY TURKEY AND SUN DRIED TOMATO WRAPS
This is from FamilyTime, and begins, “These flavorful, fresh-tasting wraps make a delicious quick lunch or light dinner.”
Serves: 2; Prep Time: 15 minutes; Cook Time: 0 minutes
To view this online, click here.
Ingredients
1/2 cup (4 oz.) fat-free cream cheese, softened
1 tablespoon BUITONI® Refrigerated Pesto with Sun-Dried Tomatoes
4 burrito-size fat free flour tortillas, (10 inch)
8 slices smoked turkey breast, (thin)
4 cup romaine lettuce, shredded
2 cup tomatoes, chopped
1/2 cup red onion, thinly sliced (optional)
Directions
Combine cream cheese and pesto in small bowl; stir well. Spread mixture evenly over each tortilla. Place turkey slices, lettuce, tomato and onion over bottom third of tortillas, making sure ingredients don't touch edges.
Fold bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut each tortilla in half.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
SMOKEY TURKEY AND SUN DRIED TOMATO WRAPS
This is from FamilyTime, and begins, “These flavorful, fresh-tasting wraps make a delicious quick lunch or light dinner.”
Serves: 2; Prep Time: 15 minutes; Cook Time: 0 minutes
To view this online, click here.
Ingredients
1/2 cup (4 oz.) fat-free cream cheese, softened
1 tablespoon BUITONI® Refrigerated Pesto with Sun-Dried Tomatoes
4 burrito-size fat free flour tortillas, (10 inch)
8 slices smoked turkey breast, (thin)
4 cup romaine lettuce, shredded
2 cup tomatoes, chopped
1/2 cup red onion, thinly sliced (optional)
Directions
Combine cream cheese and pesto in small bowl; stir well. Spread mixture evenly over each tortilla. Place turkey slices, lettuce, tomato and onion over bottom third of tortillas, making sure ingredients don't touch edges.
Fold bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut each tortilla in half.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
Thursday, May 10, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Lemon-Spice Visiting Cake and Slow Cooker Jambalaya. Enjoy!
IRAQI LENTIL SOUP WITH MEATBALLS
This is from Joan Nathan in The New York Times cooking e-newsletter. Joan wrote, “This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.”
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in “Breaking Ramadan's Fast With a Family Meal” and can be found online here.
Ingredients
2 medium onions, minced
1 pound ground beef or lamb or both
1/2 cup finely chopped parsley
1 cup soft bread crumbs
1 teaspoon salt plus salt to taste
1/4 teaspoon pepper
1/2 teaspoon allspice, freshly ground from about 5 whole allspice
2 tablespoons pure olive oil
10 cups chicken broth
1 pound brown or yellow lentils
3 rounds angel hair pasta (about 2 ounces)
2 carrots, diced fine
Juice of one half lemon
Preparation
Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
LEMON-SPICE VISITING CAKE
This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”
Yield: 10 servings; Time: 85 minutes.
This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.
Ingredients
Butter and flour for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup marmalade (for optional glaze)
1/2 teaspoon water (for optional glaze)
Preparation
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
IRAQI LENTIL SOUP WITH MEATBALLS
This is from Joan Nathan in The New York Times cooking e-newsletter. Joan wrote, “This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.”
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in “Breaking Ramadan's Fast With a Family Meal” and can be found online here.
Ingredients
2 medium onions, minced
1 pound ground beef or lamb or both
1/2 cup finely chopped parsley
1 cup soft bread crumbs
1 teaspoon salt plus salt to taste
1/4 teaspoon pepper
1/2 teaspoon allspice, freshly ground from about 5 whole allspice
2 tablespoons pure olive oil
10 cups chicken broth
1 pound brown or yellow lentils
3 rounds angel hair pasta (about 2 ounces)
2 carrots, diced fine
Juice of one half lemon
Preparation
Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
LEMON-SPICE VISITING CAKE
This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”
Yield: 10 servings; Time: 85 minutes.
This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.
Ingredients
Butter and flour for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup marmalade (for optional glaze)
1/2 teaspoon water (for optional glaze)
Preparation
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
Tuesday, March 27, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including Grilled Chicken and Smoked Turkey and Sun Dried Tomato Wraps. Enjoy!
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
SMOKEY TURKEY AND SUN DRIED TOMATO WRAPS
This is from FamilyTime, and begins, “These flavorful, fresh-tasting wraps make a delicious quick lunch or light dinner.”
Serves: 2; Prep Time: 15 minutes; Cook Time: 0 minutes
To view this online, click here.
Ingredients
1/2 cup (4 oz.) fat-free cream cheese, softened
1 tablespoon BUITONI® Refrigerated Pesto with Sun-Dried Tomatoes
4 burrito-size fat free flour tortillas, (10 inch)
8 slices smoked turkey breast, (thin)
4 cup romaine lettuce, shredded
2 cup tomatoes, chopped
1/2 cup red onion, thinly sliced (optional)
Directions
Combine cream cheese and pesto in small bowl; stir well. Spread mixture evenly over each tortilla. Place turkey slices, lettuce, tomato and onion over bottom third of tortillas, making sure ingredients don't touch edges.
Fold bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut each tortilla in half.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
ROASTED SQUASH CHILI MAC
This is from Rachael Ray of The Food Network show Rachael Ray’s Week in a Day.
Total: 1 hr 40 min; Active: 20 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges
2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese
Ingredients
Watch how to make this recipe.
Preheat oven to 425 degrees F. Lightly butter a casserole dish.
Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
SMOKEY TURKEY AND SUN DRIED TOMATO WRAPS
This is from FamilyTime, and begins, “These flavorful, fresh-tasting wraps make a delicious quick lunch or light dinner.”
Serves: 2; Prep Time: 15 minutes; Cook Time: 0 minutes
To view this online, click here.
Ingredients
1/2 cup (4 oz.) fat-free cream cheese, softened
1 tablespoon BUITONI® Refrigerated Pesto with Sun-Dried Tomatoes
4 burrito-size fat free flour tortillas, (10 inch)
8 slices smoked turkey breast, (thin)
4 cup romaine lettuce, shredded
2 cup tomatoes, chopped
1/2 cup red onion, thinly sliced (optional)
Directions
Combine cream cheese and pesto in small bowl; stir well. Spread mixture evenly over each tortilla. Place turkey slices, lettuce, tomato and onion over bottom third of tortillas, making sure ingredients don't touch edges.
Fold bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut each tortilla in half.
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
Wednesday, February 21, 2018
Brownies!
Is there anything better than brownies? They're sweet, chocolatey, cake-like (without being heavy); what's not to love?
Here are six brownie recipes to help you through the day, including Vegan Pumpkin Cheesecake Brownies and Applesauce Brownies. Enjoy!
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
APPLESAUCE BROWNIES
Recipe Yield: Servings: 16
View this at https://diabeticgourmet.com/diabetic-recipes/applesauce-brownies
Ingredients
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts
Directions
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.
Nutritional Information Per Serving: Calories: 165; Fat: 7 g; Sodium: 84 mg; Protein: 3 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 Starch; 1 Fat; 1 Fruit
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency). Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
SALTED CARAMEL BROWNIES
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).” Yield: About 2 dozen brownies; Time: 1 1/4 hours.
To view this online, go to http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies.
Ingredients
For the Caramel:
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
3/4 teaspoon salt, plus more to taste
1/4 cup sour cream
For the Brownies:
2 sticks unsalted butter, cut into 1-inch cubes, more for greasing pan
1 1/4 cups/150 grams all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling
Preparation
Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
In a large bowl, whisk together flour, salt and cocoa powder.
Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don’t worry if it looks messy.
Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
Here are six brownie recipes to help you through the day, including Vegan Pumpkin Cheesecake Brownies and Applesauce Brownies. Enjoy!
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
APPLESAUCE BROWNIES
Recipe Yield: Servings: 16
View this at https://diabeticgourmet.com/diabetic-recipes/applesauce-brownies
Ingredients
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts
Directions
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.
Nutritional Information Per Serving: Calories: 165; Fat: 7 g; Sodium: 84 mg; Protein: 3 g; Carbohydrates: 27 g
Diabetic Exchanges: 1 Starch; 1 Fat; 1 Fruit
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies
Ingredients
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency). Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
SALTED CARAMEL BROWNIES
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).” Yield: About 2 dozen brownies; Time: 1 1/4 hours.
To view this online, go to http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies.
Ingredients
For the Caramel:
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
3/4 teaspoon salt, plus more to taste
1/4 cup sour cream
For the Brownies:
2 sticks unsalted butter, cut into 1-inch cubes, more for greasing pan
1 1/4 cups/150 grams all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling
Preparation
Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
In a large bowl, whisk together flour, salt and cocoa powder.
Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don’t worry if it looks messy.
Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
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