So, you've survived Thanksgiving (if you're in the U.S.) and you have all those leftovers. What to do with them? True, there's the old pile-a-little-of-everything-on-a-plate-and-nuke-it,-then-veg-out (possibly one of those guilty pleasures we all seem to have). But there are a few other ways to use the leftovers. I've included a few of my favorites, as well as a couple of other dishes. Enjoy!
TURKEY-RICE CASSEROLE
Also called Chicken-Rice Casserole
This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 40+-year-old Betty Crocker Cookbook. Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings
1/4 cup chicken fat or butter
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon ground pepper
1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)
1 1/2 cup milk
1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see note at end of recipe
2 cups cut-up cooked chicken or turkey
1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)
1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)
2 tablespoons chopped pimiento
1/4 cup slivered almonds
Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.
Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.
CHICKEN DINNER PIE
On the same page of my old Betty Crocker Cookbook. I really wish I could tell you which issue of the B.C.C. this is, but the cover and copyright page (as well as several other pages) have long since fallen off...This version was bought in late 1973, and had come out a year or two earlier. If you find the appropriate copy, these two recipes would be on page 307.
This recipe makes 6 servings
Pastry for 9-inch Two-crust pie
2 tablespoons butter or margarine
2 tablespoons four
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup light cream
2 cups cubed cooked chicken or turkey
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained
1 can (8 ounces) small whole onions, drained
Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.
Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.
Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.
TURKEY SWEET POTATO CASSEROLE
This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!" Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.
To view this online, click here.
Ingredients
2 cups mashed cooked peeled sweet potato
2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.
Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
Easy Substitution: You can substitute chicken for the turkey.
SWEET POTATO PANCAKES
This one comes from SeriousEats.com. Serves 2.
To view online, click here.
Ingredients
1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Pinch nutmeg
Pinch cinnamon
Directions
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.
CHICKEN RICE CASSEROLE
I know...Another chicken (turkey) rice casserole. This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes; Serves 6
Ingredients:
1 cup milk
10 oz. can cream of mushroom soup with roasted garlic
1 cup water
3 cups cooked cubed chicken
6 oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onions, thawed and drained
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
TURKEY A LA KING
And one more leftover turkey recipe. This is also from a long-ago email...I think possibly from About.com, though I'm not 100% sure. It starts off, "An easy recipe with leftover turkey and veggies. Serve this turkey over rice or toast."
Ingredients:
1/4 cup butter
1/2 cup chopped green pepper
4 ounces sliced mushrooms
1/4 cup flour
1 1/2 cups half-and-half or milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar (2 ounces) pimiento strips or chopped
2 1/2 cups cooked cubed turkey
dash onion powder
dash pepper
Preparation:
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.
Friday, November 28, 2014
Wednesday, November 26, 2014
Diabetic Thursday - Thanksgiving Edition
Since tomorrow is Thanksgiving, this week's Diabetic Thursday is today (Wednesday), as well as Wednesday's normal offerings. Next week, we'll be back to normal. In the meantime, those in the U.S. who celebrate the holiday, have a Happy Thanksgiving. Enjoy!
PUMPKIN RISOTTO
Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml
Print Version: http://diabeticgourmet.com/recipes/html/612.shtml
Ingredients
1 pint Chicken or Vegetable Stock
10-1/2 ounces diced cheese pumpkin or other turban squash
2 ounces onion, diced
2 teaspoons minced garlic
5 ounces arborio rice
2 fluid ounces dry white wine
1-1/4 ounces Romano cheese, grated
Directions
Heat the stock in a medium saucepan.
In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent. Add the rice and cook briefly.
Stirring constantly over medium to low heat, add the remaining hot stock in 3 additions, making sure the rice absorbs each addition of stock before adding the next. When properly cooked, the risotto should have a creamy texture and be firm to the bite.
Remove the risotto from the heat and stir in the Romano.
Nutritional Information Per Serving: (3 ounces): Calories: 80, Fat: 1.5g, Cholesterol: 5mg, Sodium: 130mg, Carbohydrate: 12g, Dietary Fiber: 1g, Sugars: 2g, Protein: 3g; Diabetic Exchanges: 1/2 Bread/Starch, 1 Vegetable
SPICED APPLE PUDDING
This recipe can be viewed online here.
Servings: 4 (1/2 cup)
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Protein: 1 g; Fat: 1 g; Carbohydrates: 26 g; Exchanges: 1 starch; 1 fruit
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN CHEESECAKE IN GINGERSNAP CRUST
Yield: 16 servings
View at http://diabeticgourmet.com/recipes/html/878.shtml
Ingredients
Crust:
1-1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful*
Cheesecake:
3 packages (8 ounces each) reduced-fat cream cheese, softened
1-1/4 cups Equal Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned or homemade)
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla
Topping:
1 cup reduced-fat sour cream
2 tablespoons Equal Spoonful***
1/2 teaspoon vanilla
* May substitute 4-1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese, 1-1/4 cups Equal, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
Meanwhile, combine sour cream, 2 tablespoons Equal and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 196; Protein: 7 g; Fat: 13 g; Sodium: 271 mg; Cholesterol: 64 mg; Carbohydrates: 13 g;Exchanges: 1 milk, 2-1/2 fat
WARM APPLE AND CRANBERRY SAUCE
The recipe starts off, “Nothing beats cooking with apples and cranberries for the holidays and this homemade sauce combines the two fruits for a show-stopping side dish. This is a great Thanksgiving dish!”
Yield: 2-2/3 cups (650 mL); 8 servings. Serving size: 1/3 cup (75 mL). Source: Cheryl Forberg, R.D.
Photo and Print Version: http://diabeticgourmet.com/recipes/html/1144.shtml
Ingredients
1 Tbsp canola oil (15 mL)
4 large Fuji apples, about 2 lb (1 kg), cored, quartered lengthwise and cut into half-inch pieces
1/4 cup water (60 mL)
1 Tbsp lemon juice (15 mL)1/2 tsp pure vanilla extract (2 mL)
1/4 tsp ground cinnamon (1 mL)
1/4 cup coarsely chopped dried cranberries (60 mL)
1/8 teaspoon salt (optional) (.5 mL)
Directions
In large, heavy saucepan, heat canola oil and add apples. Saute over medium heat for about 10 minutes or until apples are lightly caramelized. Add water and lemon juice to pan, cook and stir briefly to deglaze pan.
Carefully transfer apples to bowl of food processor and pulse just a few times to chunky consistency. Stir in vanilla, cinnamon and cranberries. Serve warm.
Nutritional Information Per Serving: Calories: 40; Protein: 0 g; Fat: 1 g; Sodium: 0 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 9 g
BALSAMIC BRUSSELS SPROUTS
Makes 4 servings.
View online with photo: http://diabeticgourmet.com/recipes/html/1147.shtml
Ingredients
10 oz. fresh Brussels sprouts, the smallest available
2-3 Tbsp. extra-virgin olive oil
1-2 garlic clove (or to taste), finely minced
1-1/2 Tbsp. balsamic vinegar, or to taste
1/4 cup minced red bell pepper
1 Tbsp. finely-chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
Directions
Steam the Brussels sprouts just until tender, either on top of the stove or in a microwave at medium power.
While the sprouts are cooking, whisk together the olive oil with the vinegar and garlic. Set the dressing aside.
When the sprouts are done, drain them well and place in a shallow serving bowl. Re-blend dressing and drizzle over sprouts. Sprinkle top of sprouts with the red pepper and parsley. Season to taste with salt and pepper. Serve hot.
Nutritional Information Per Serving:Calories: 98; Protein: 2 g; Fat: 7 g; Sodium: 195 mg; Saturated Fat: under 1 g; Dietary Fiber: 2 g; Carbohydrates: 8 g
PUMPKIN RISOTTO
Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml
Print Version: http://diabeticgourmet.com/recipes/html/612.shtml
Ingredients
1 pint Chicken or Vegetable Stock
10-1/2 ounces diced cheese pumpkin or other turban squash
2 ounces onion, diced
2 teaspoons minced garlic
5 ounces arborio rice
2 fluid ounces dry white wine
1-1/4 ounces Romano cheese, grated
Directions
Heat the stock in a medium saucepan.
In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent. Add the rice and cook briefly.
Stirring constantly over medium to low heat, add the remaining hot stock in 3 additions, making sure the rice absorbs each addition of stock before adding the next. When properly cooked, the risotto should have a creamy texture and be firm to the bite.
Remove the risotto from the heat and stir in the Romano.
Nutritional Information Per Serving: (3 ounces): Calories: 80, Fat: 1.5g, Cholesterol: 5mg, Sodium: 130mg, Carbohydrate: 12g, Dietary Fiber: 1g, Sugars: 2g, Protein: 3g; Diabetic Exchanges: 1/2 Bread/Starch, 1 Vegetable
SPICED APPLE PUDDING
This recipe can be viewed online here.
Servings: 4 (1/2 cup)
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Protein: 1 g; Fat: 1 g; Carbohydrates: 26 g; Exchanges: 1 starch; 1 fruit
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN CHEESECAKE IN GINGERSNAP CRUST
Yield: 16 servings
View at http://diabeticgourmet.com/recipes/html/878.shtml
Ingredients
Crust:
1-1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful*
Cheesecake:
3 packages (8 ounces each) reduced-fat cream cheese, softened
1-1/4 cups Equal Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned or homemade)
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla
Topping:
1 cup reduced-fat sour cream
2 tablespoons Equal Spoonful***
1/2 teaspoon vanilla
* May substitute 4-1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese, 1-1/4 cups Equal, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
Meanwhile, combine sour cream, 2 tablespoons Equal and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 196; Protein: 7 g; Fat: 13 g; Sodium: 271 mg; Cholesterol: 64 mg; Carbohydrates: 13 g;Exchanges: 1 milk, 2-1/2 fat
WARM APPLE AND CRANBERRY SAUCE
The recipe starts off, “Nothing beats cooking with apples and cranberries for the holidays and this homemade sauce combines the two fruits for a show-stopping side dish. This is a great Thanksgiving dish!”
Yield: 2-2/3 cups (650 mL); 8 servings. Serving size: 1/3 cup (75 mL). Source: Cheryl Forberg, R.D.
Photo and Print Version: http://diabeticgourmet.com/recipes/html/1144.shtml
Ingredients
1 Tbsp canola oil (15 mL)
4 large Fuji apples, about 2 lb (1 kg), cored, quartered lengthwise and cut into half-inch pieces
1/4 cup water (60 mL)
1 Tbsp lemon juice (15 mL)1/2 tsp pure vanilla extract (2 mL)
1/4 tsp ground cinnamon (1 mL)
1/4 cup coarsely chopped dried cranberries (60 mL)
1/8 teaspoon salt (optional) (.5 mL)
Directions
In large, heavy saucepan, heat canola oil and add apples. Saute over medium heat for about 10 minutes or until apples are lightly caramelized. Add water and lemon juice to pan, cook and stir briefly to deglaze pan.
Carefully transfer apples to bowl of food processor and pulse just a few times to chunky consistency. Stir in vanilla, cinnamon and cranberries. Serve warm.
Nutritional Information Per Serving: Calories: 40; Protein: 0 g; Fat: 1 g; Sodium: 0 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 9 g
BALSAMIC BRUSSELS SPROUTS
Makes 4 servings.
View online with photo: http://diabeticgourmet.com/recipes/html/1147.shtml
Ingredients
10 oz. fresh Brussels sprouts, the smallest available
2-3 Tbsp. extra-virgin olive oil
1-2 garlic clove (or to taste), finely minced
1-1/2 Tbsp. balsamic vinegar, or to taste
1/4 cup minced red bell pepper
1 Tbsp. finely-chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
Directions
Steam the Brussels sprouts just until tender, either on top of the stove or in a microwave at medium power.
While the sprouts are cooking, whisk together the olive oil with the vinegar and garlic. Set the dressing aside.
When the sprouts are done, drain them well and place in a shallow serving bowl. Re-blend dressing and drizzle over sprouts. Sprinkle top of sprouts with the red pepper and parsley. Season to taste with salt and pepper. Serve hot.
Nutritional Information Per Serving:Calories: 98; Protein: 2 g; Fat: 7 g; Sodium: 195 mg; Saturated Fat: under 1 g; Dietary Fiber: 2 g; Carbohydrates: 8 g
Wednesday - Thanksgiving Eve
Thanksgiving is tomorrow. Some last minute ideas for the table – or any time. Enjoy!
MAPLE-GLAZED SWEET POTATOES
This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.
To view this online, click here.
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 Tbs. olive oil
1 tsp. salt
2 cinnamon sticks
3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free
BLACKBERRY CRANBERRY CRISP PIE
This comes from The Baker Chick. Makes 1 9-inch pie.
To view online, click here.
Ingredients
Single layer of Pie Crust
12 ounces frozen organic blackberries (do not thaw)
12 ounces fresh cranberries
1 1/4 cup sugar
3 tablespoons instant tapioca (you could also use cornstarch, the pie will be a little juicier)
juice and zest of 1 small lemon
For the Filling:
1/3 cup brown sugar
1/3 cup flour
1/2 cup cold butter, chopped into cubes
1 teaspoon cinnamon
Instructions
For the Filling:
In a medium sized saucepan, combine all the filling ingredients. Stir mixture well until berries are evenly coated.
Cook over medium heat for 12-14 minutes, stirring occasionally. The berries will burst, and the mixture will reduce and thicken.
When the mixture starts to bubble like lava, stir constantly for another 2 minutes or so. Pour filling into a heat-proof bowl and cool completely in the fridge. (Or use the freezer to speed things up.)
When the filling has cooled enough, roll the crust out to about 12 inches. Drape it over a 9-inch pie dish. Fold the over hang under and crimp using a butter knife or your fingers.
Pour the filling into the prepared shell.
For the Topping:
In a medium-sized bowl toss together the flour, brown sugar and cinnamon. Cut the butter in and use your hands to work it into the dough.
Sprinkle the topping over the pie. Bake at 400F for 50-60 minutes or until the filling is bubbly and topping is crispy and golden.
BAKED CORN CASSEROLE
This comes from FamilyTime, and begins, “Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.” It makes 6 servings (about 1 cup each). Prep Time: 10 minutes; Cook Time: 35 minutes
To view this online, click here.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 can (about 16 ounces) whole kernel corn, drained
1 package (about 8 ounces) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 ounces) french fried onions (about 1 1/3 cups)
Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
Bake at 350°F. for 30 minutes or until the mixture is hot.
Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
CORNBREAD STUFFING
This is from page 42 of the November 2012 issue of Vegetarian Times. It starts off, “A pan of homemade cornbread provides the base for this zesty, garlicky dish.” Serves 12.
To view this online, click here.
Cornbread
2 cups fine yellow cornmeal
1 Tbs. baking powder
1 tsp. salt
1/8 tsp. ground black pepper
1 1/2 cups low-fat buttermilk
2 large eggs, beaten
6 green onions, chopped (1 1/2 cups)
1 1/2 tsp. olive oil
Stuffing
1 12-oz. pkg. soy chorizo, such as Soyrizo, crumbled
3 small yellow onions, finely chopped
2 large celery ribs, finely chopped
4 cloves garlic, minced
1/3 cup chopped fresh parsley
2 Tbs. finely chopped fresh sage
1 Tbs. finely chopped fresh thyme
2 large eggs
1 1/2 cups low-sodium vegetable broth
2 tsp. smoked paprika
2 Tbs. olive oil
To make Cornbread: Preheat oven to 350°F. Whisk together cornmeal, baking powder, salt, and pepper in large bowl. Stir in buttermilk and eggs, then fold in green onions.
Heat oil in 10-inch cast iron skillet over medium-high heat. Pour in Cornbread batter. Transfer skillet to oven, and bake 25 minutes, or until Cornbread is firm and golden. Cool. Unmold, and cut into 1-inch cubes. Spread cubes on baking sheet to dry overnight. Transfer to large bowl.
To make Stuffing: Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Spread Cornbread cubes on large baking sheet, and toast 20 minutes. Cool, then return to bowl.
Sauté chorizo in skillet over medium-high heat 5 minutes, or until crumbles begin to crisp. Stir in onions, celery, and garlic. Reduce heat to medium, and cook 10 minutes, or until onions and celery have softened, stirring frequently. Stir in parsley, sage, and thyme, then stir chorizo mixture into Cornbread cubes.
Beat eggs in separate bowl, then whisk in broth and smoked paprika. Season with salt and pepper, if desired. Stir egg mixture into Cornbread mixture until moistened.
Spread Stuffing in prepared baking dish, and drizzle with oil. Bake 30 to 45 minutes, or until top is lightly browned, and sides look dry and crisp. Let stand 10 minutes before serving.
nutritional information Per 3/4-cup serving: Calories: 193; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Cholesterol: 63 mg; Sodium: 504 mg; Fiber: 6 g; Sugar: 4 g; Gluten-Free
PUMPKIN DUMP CAKE
This comes from Tablespoon, an email newsletter that I discovered yesterday. From what I've seen so far, it looks pretty good. The woman who posted this calls herself “Girl Who Ate Everything.” “Girl,” I doubt you're reading this, but if, by some chance you are, PLEASE keep posting yummy food! (And thanks, in advance.) Girl writes, “An easy fall cake that is "dumped" into a pan and baked.” Makes 16 Servings
To view this online, click here. (Now, sign up with Tablespoon to view more great recipes.)
1 (29 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
(optional) 1 cup chopped pecans
3/4 cup butter, melted
Directions
Preheat oven to 350 degrees and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool. Top with whipped cream or ice cream.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ONE LAST WISH
My wish is that you have a wonderful Thanksgiving. Remember: It might not be perfect. You may not have every single family member around you. But here's to memories, peace, a good meal, and a reason to give thanks. Enjoy!
MAPLE-GLAZED SWEET POTATOES
This comes from the November 2012 issue of Vegetarian Times, page 60. It starts off, “As these sweet potatoes cook, a blend of maple syrup and apple cider vinegar thickens into a light glaze.” Serves 8.
To view this online, click here.
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 Tbs. olive oil
1 tsp. salt
2 cinnamon sticks
3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks
2 Tbs. shelled roasted unsalted sunflower seeds or pumpkin seeds
Preheat oven to 425°F. Combine maple syrup, vinegar, 1/2 cup water, oil, salt, and cinnamon sticks in 13- x 9-inch baking dish. Add sweet potatoes, and stir to coat.
Cover dish tightly with foil, and bake 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.
nutritional information per 3/4-cup serving: Calories: 233; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g; Sugar: 32 g; Vegan; Gluten-Free
BLACKBERRY CRANBERRY CRISP PIE
This comes from The Baker Chick. Makes 1 9-inch pie.
To view online, click here.
Ingredients
Single layer of Pie Crust
12 ounces frozen organic blackberries (do not thaw)
12 ounces fresh cranberries
1 1/4 cup sugar
3 tablespoons instant tapioca (you could also use cornstarch, the pie will be a little juicier)
juice and zest of 1 small lemon
For the Filling:
1/3 cup brown sugar
1/3 cup flour
1/2 cup cold butter, chopped into cubes
1 teaspoon cinnamon
Instructions
For the Filling:
In a medium sized saucepan, combine all the filling ingredients. Stir mixture well until berries are evenly coated.
Cook over medium heat for 12-14 minutes, stirring occasionally. The berries will burst, and the mixture will reduce and thicken.
When the mixture starts to bubble like lava, stir constantly for another 2 minutes or so. Pour filling into a heat-proof bowl and cool completely in the fridge. (Or use the freezer to speed things up.)
When the filling has cooled enough, roll the crust out to about 12 inches. Drape it over a 9-inch pie dish. Fold the over hang under and crimp using a butter knife or your fingers.
Pour the filling into the prepared shell.
For the Topping:
In a medium-sized bowl toss together the flour, brown sugar and cinnamon. Cut the butter in and use your hands to work it into the dough.
Sprinkle the topping over the pie. Bake at 400F for 50-60 minutes or until the filling is bubbly and topping is crispy and golden.
BAKED CORN CASSEROLE
This comes from FamilyTime, and begins, “Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.” It makes 6 servings (about 1 cup each). Prep Time: 10 minutes; Cook Time: 35 minutes
To view this online, click here.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 can (about 16 ounces) whole kernel corn, drained
1 package (about 8 ounces) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 ounces) french fried onions (about 1 1/3 cups)
Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
Bake at 350°F. for 30 minutes or until the mixture is hot.
Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
CORNBREAD STUFFING
This is from page 42 of the November 2012 issue of Vegetarian Times. It starts off, “A pan of homemade cornbread provides the base for this zesty, garlicky dish.” Serves 12.
To view this online, click here.
Cornbread
2 cups fine yellow cornmeal
1 Tbs. baking powder
1 tsp. salt
1/8 tsp. ground black pepper
1 1/2 cups low-fat buttermilk
2 large eggs, beaten
6 green onions, chopped (1 1/2 cups)
1 1/2 tsp. olive oil
Stuffing
1 12-oz. pkg. soy chorizo, such as Soyrizo, crumbled
3 small yellow onions, finely chopped
2 large celery ribs, finely chopped
4 cloves garlic, minced
1/3 cup chopped fresh parsley
2 Tbs. finely chopped fresh sage
1 Tbs. finely chopped fresh thyme
2 large eggs
1 1/2 cups low-sodium vegetable broth
2 tsp. smoked paprika
2 Tbs. olive oil
To make Cornbread: Preheat oven to 350°F. Whisk together cornmeal, baking powder, salt, and pepper in large bowl. Stir in buttermilk and eggs, then fold in green onions.
Heat oil in 10-inch cast iron skillet over medium-high heat. Pour in Cornbread batter. Transfer skillet to oven, and bake 25 minutes, or until Cornbread is firm and golden. Cool. Unmold, and cut into 1-inch cubes. Spread cubes on baking sheet to dry overnight. Transfer to large bowl.
To make Stuffing: Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Spread Cornbread cubes on large baking sheet, and toast 20 minutes. Cool, then return to bowl.
Sauté chorizo in skillet over medium-high heat 5 minutes, or until crumbles begin to crisp. Stir in onions, celery, and garlic. Reduce heat to medium, and cook 10 minutes, or until onions and celery have softened, stirring frequently. Stir in parsley, sage, and thyme, then stir chorizo mixture into Cornbread cubes.
Beat eggs in separate bowl, then whisk in broth and smoked paprika. Season with salt and pepper, if desired. Stir egg mixture into Cornbread mixture until moistened.
Spread Stuffing in prepared baking dish, and drizzle with oil. Bake 30 to 45 minutes, or until top is lightly browned, and sides look dry and crisp. Let stand 10 minutes before serving.
nutritional information Per 3/4-cup serving: Calories: 193; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Cholesterol: 63 mg; Sodium: 504 mg; Fiber: 6 g; Sugar: 4 g; Gluten-Free
PUMPKIN DUMP CAKE
This comes from Tablespoon, an email newsletter that I discovered yesterday. From what I've seen so far, it looks pretty good. The woman who posted this calls herself “Girl Who Ate Everything.” “Girl,” I doubt you're reading this, but if, by some chance you are, PLEASE keep posting yummy food! (And thanks, in advance.) Girl writes, “An easy fall cake that is "dumped" into a pan and baked.” Makes 16 Servings
To view this online, click here. (Now, sign up with Tablespoon to view more great recipes.)
1 (29 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
(optional) 1 cup chopped pecans
3/4 cup butter, melted
Directions
Preheat oven to 350 degrees and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool. Top with whipped cream or ice cream.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ONE LAST WISH
My wish is that you have a wonderful Thanksgiving. Remember: It might not be perfect. You may not have every single family member around you. But here's to memories, peace, a good meal, and a reason to give thanks. Enjoy!
Tuesday, November 25, 2014
Tuesday - Two Days Until Thanksgiving
Thanksgiving is in two days, and whether you're having extended family and friends at your place, or going to their place (or, maybe, staying home with your immediate household), chances are you'll be cooking something. Here are a few things to help that meal along, as well as to fix at other times. And no matter what your plans, here's wishing you a Happy Thanksgiving. Enjoy!
SCALLOPED HASSELBECK SWEET POTATOES
This recipe comes from The Baker Chick. If you haven't signed up for her email newsletter, I highly recommend doing so. (Go ahead, I'll wait.) This particular recipe can be viewed online at http://www.the-baker-chick.com/2014/11/hasselbeck-sweet-potato/.
Ingredients
3 oz. finely grated cheddar or Gruyere cheese
3 oz. finely grated Parmesan cheese
2 cups heavy cream
5 – 6 medium sweet potatoes*
2 cloves of garlic, minced
1 tablespoon of fresh rosemary, roughly chopped
salt & pepper to taste
butter for greasing the pan
Instructions
Preheat oven to 400F.
Using a microplane or whatever else works for you, slice the potatoes to 1/8 inch thick. Soak in water until ready to use.
Combine the cheeses. Take about 1/3 out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.
Notes: *Since every potato is slightly different, you may need a few extra slices to wedge in to make the whole thing fit in snugly. I had one extra that I ended up using in the end.
CLASSIC COOKED CRANBERRY SAUCE
This holiday must-have is from FamilyTime. It makes 2 generous cups. Prep time: 5 minutes; Cook Time: 10 to 15 minutes.
To view this online, click here.
1 cup water
1 cup granulated sugar
1 12-ounce bag cranberries
Combine the sugar and water in a large saucepan. Cook over medium-high heat until boiling. Stir occasionally until the sugar dissolves.
Add the cranberries and cook, stirring, until boiling. Reduce the heat to low and cook gently for 10 to 15 minutes until the cranberries pop and the sauce thickens. Set aside to cool.
When cool, the sauce will thicken further. Cover and refrigerate for up to 1 week.
GREEN BEAN CASSEROLE
Another recipe from FamilyTime. This one makes 12 servings (3/4 cups each). Prep Time: 10 minutes; Cook Time: 30 minutes.
This can be viewed online here.
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Notes:
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
GLAZED ROAST TURKEY WITH CRANBERRY STUFFING
This also comes from FamilyTime. It starts off, "The shiny, red-hued glaze will make this year's turkey even more special!" Serves 18. Prep Time: 45 minutes; Cook Time: 5 hours 10 minutes.
If you've already bought your turkey and it's a different size, no problem: simply adjust the measurements accordingly. Of course, you could always make more stuffing, no matter what, and cook the extra in a casserole dish for the last hour that the turkey is baking. Just remember to baste it periodically with the turkey pan drippings or turkey broth.
To view this online, click here.
Cranberry Stuffing:
1 cup butter or margarine
3 medium celery stalks, (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onions
9 cups soft bread cubes, (15 slices) or corn bread cubes
1/2 cup dried cranberries, or raisins
2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon Pepper
The turkey:
1 whole turkey, 12 pounds, thawed if frozen
2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze:
1 can (8 ounces) jellied cranberry sauce
1/4 cup apple jelly
1/4 cup light corn syrup
Heat oven to 325 degrees F. Prepare Cranberry Stuffing. (See Note with stuffing directions for baking stuffing in casserole.) Stuff turkey just before roasting--not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180 degrees F when the turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165 degrees F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. While turkey is roasting, cook giblets for Turkey Giblet Gravy.
Prepare Cranberry-Apple Glaze while turkey is roasting. Brush glaze on turkey about 20 minutes before turkey is done.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Allow to stand about 15 minutes for easiest carving. While turkey is standing, prepare gravy if desired.
To serve, brush again with glaze before carving. Cover and refrigerate any remaining turkey and gravy separately.
Cranberry Stuffing
Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss. Stuff turkey just before roasting.
Note: To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake in 325 degrees F oven 30 minutes. Uncover and bake 15 minutes longer.
Cranberry-Apple Glaze
Mix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth.
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
SCALLOPED HASSELBECK SWEET POTATOES
This recipe comes from The Baker Chick. If you haven't signed up for her email newsletter, I highly recommend doing so. (Go ahead, I'll wait.) This particular recipe can be viewed online at http://www.the-baker-chick.com/2014/11/hasselbeck-sweet-potato/.
Ingredients
3 oz. finely grated cheddar or Gruyere cheese
3 oz. finely grated Parmesan cheese
2 cups heavy cream
5 – 6 medium sweet potatoes*
2 cloves of garlic, minced
1 tablespoon of fresh rosemary, roughly chopped
salt & pepper to taste
butter for greasing the pan
Instructions
Preheat oven to 400F.
Using a microplane or whatever else works for you, slice the potatoes to 1/8 inch thick. Soak in water until ready to use.
Combine the cheeses. Take about 1/3 out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.
Notes: *Since every potato is slightly different, you may need a few extra slices to wedge in to make the whole thing fit in snugly. I had one extra that I ended up using in the end.
CLASSIC COOKED CRANBERRY SAUCE
This holiday must-have is from FamilyTime. It makes 2 generous cups. Prep time: 5 minutes; Cook Time: 10 to 15 minutes.
To view this online, click here.
1 cup water
1 cup granulated sugar
1 12-ounce bag cranberries
Combine the sugar and water in a large saucepan. Cook over medium-high heat until boiling. Stir occasionally until the sugar dissolves.
Add the cranberries and cook, stirring, until boiling. Reduce the heat to low and cook gently for 10 to 15 minutes until the cranberries pop and the sauce thickens. Set aside to cool.
When cool, the sauce will thicken further. Cover and refrigerate for up to 1 week.
GREEN BEAN CASSEROLE
Another recipe from FamilyTime. This one makes 12 servings (3/4 cups each). Prep Time: 10 minutes; Cook Time: 30 minutes.
This can be viewed online here.
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Notes:
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
GLAZED ROAST TURKEY WITH CRANBERRY STUFFING
This also comes from FamilyTime. It starts off, "The shiny, red-hued glaze will make this year's turkey even more special!" Serves 18. Prep Time: 45 minutes; Cook Time: 5 hours 10 minutes.
If you've already bought your turkey and it's a different size, no problem: simply adjust the measurements accordingly. Of course, you could always make more stuffing, no matter what, and cook the extra in a casserole dish for the last hour that the turkey is baking. Just remember to baste it periodically with the turkey pan drippings or turkey broth.
To view this online, click here.
Cranberry Stuffing:
1 cup butter or margarine
3 medium celery stalks, (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onions
9 cups soft bread cubes, (15 slices) or corn bread cubes
1/2 cup dried cranberries, or raisins
2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon Pepper
The turkey:
1 whole turkey, 12 pounds, thawed if frozen
2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze:
1 can (8 ounces) jellied cranberry sauce
1/4 cup apple jelly
1/4 cup light corn syrup
Heat oven to 325 degrees F. Prepare Cranberry Stuffing. (See Note with stuffing directions for baking stuffing in casserole.) Stuff turkey just before roasting--not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180 degrees F when the turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165 degrees F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. While turkey is roasting, cook giblets for Turkey Giblet Gravy.
Prepare Cranberry-Apple Glaze while turkey is roasting. Brush glaze on turkey about 20 minutes before turkey is done.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Allow to stand about 15 minutes for easiest carving. While turkey is standing, prepare gravy if desired.
To serve, brush again with glaze before carving. Cover and refrigerate any remaining turkey and gravy separately.
Cranberry Stuffing
Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss. Stuff turkey just before roasting.
Note: To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake in 325 degrees F oven 30 minutes. Uncover and bake 15 minutes longer.
Cranberry-Apple Glaze
Mix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth.
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
Monday, November 24, 2014
Meatless Monday - Thanksgiving Week
This week is Thanksgiving, which, for many of us, means a shortened work week. And whether you're planning a turkey dinner with all the trimmings, or a full-time vegetarian, going for a meatless feast on Thursday, I hope your Thanksgiving is wonderful. Enjoy!
Note: Thursday's diabetic recipes will be posted on Wednesday, as well as Wednesday's usual offerings. Two blogs postings, one day, no postings on Thanksgiving, then back to normal on Friday.
SPICED ALMONDS
This is from page 48 of the March 2010 issue of Vegetarian Times.It starts off, “Tapas-style almonds are traditionally deep-fried in oil, but this recipe gets the same crunchy results from oven roasting.” This vegan, gluten-free recipe makes 2 cups.
4 tsp. olive oil
1 1/4 tsp. hot smoked paprika
1 tsp. ground cumin
2 cups blanched whole almonds
1/2 tsp. kosher or sea salt, or to taste
Preheat oven to 300 degrees F. Warm oil in small saucepan over low heat. Add paprika and cumin, and stir 1 minute to blend and release flavors. Remove from heat when mixture just begins to bubble. Transfer to medium bowl, and stir in almonds.
Transfrer almonds to parchment-lined baking sheet, and bake 10 minutes. Aprinkle immediately with salt, and transfer to wire rack. Let dry at least 2 hours before serving.
Per 1/4-cup serving: 233 cal; 8 g protein; 21 g total fat (2 g saturated fat); 8 g carb; 0 mg cholesterol; 131 mg sodium; 4 g fiber; 2 g sugars
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
EASY CRANBERRY SAUCE
This comes from One Green Planet/s newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
Note: Thursday's diabetic recipes will be posted on Wednesday, as well as Wednesday's usual offerings. Two blogs postings, one day, no postings on Thanksgiving, then back to normal on Friday.
SPICED ALMONDS
This is from page 48 of the March 2010 issue of Vegetarian Times.It starts off, “Tapas-style almonds are traditionally deep-fried in oil, but this recipe gets the same crunchy results from oven roasting.” This vegan, gluten-free recipe makes 2 cups.
4 tsp. olive oil
1 1/4 tsp. hot smoked paprika
1 tsp. ground cumin
2 cups blanched whole almonds
1/2 tsp. kosher or sea salt, or to taste
Preheat oven to 300 degrees F. Warm oil in small saucepan over low heat. Add paprika and cumin, and stir 1 minute to blend and release flavors. Remove from heat when mixture just begins to bubble. Transfer to medium bowl, and stir in almonds.
Transfrer almonds to parchment-lined baking sheet, and bake 10 minutes. Aprinkle immediately with salt, and transfer to wire rack. Let dry at least 2 hours before serving.
Per 1/4-cup serving: 233 cal; 8 g protein; 21 g total fat (2 g saturated fat); 8 g carb; 0 mg cholesterol; 131 mg sodium; 4 g fiber; 2 g sugars
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
EASY CRANBERRY SAUCE
This comes from One Green Planet/s newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
Friday, November 21, 2014
Friday/Weekend Food
Friday, and the final weekend before Thanksgiving. Here are some recipes for you to try. Enjoy!
Note: Next Friday, the day after Thanksgiving, will have a Confessions of a Foodie blog posting.
SWEET POTATO BRUSCHETTA [VEGAN]
This comes from One Green Planet. They have an emailed newsletter that is really pretty cool. I highly recommend it. This dairy-free, gluten-free, vegan recipe is serves 2 to 4 and cooks in 35 minutes.
To view this online, click here.
Ingredients
1 large Sweet Potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
2 tbsp Extra Virgin Olive Oil
1/2 Red Onion, peeled and chopped
1/2 cup Cherry Tomatoes, quartered
1/2 Avocado, peeled and chopped
To Serve
A few sprigs of fresh Basil leaves
Balsamic Glaze
Preparation
Preheat oven to 450F (or a little higher if your oven is not fan-forced).
Grease a baking tray with oil and rub the potato coins in the oil, being sure to coat both sides. Lay coins flat on the tray in a single layer and season with sea salt and cracked black pepper.
Roast potato coins, undisturbed, for 15 to 20 minutes. Carefully flip coins over – the undersides should be dark golden brown. If they’re not, let them roast a little longer.
Return to the oven and allow to roast for another 10 minutes or so – until the tops match the undersides.
Meanwhile, combine onion, tomatoes and avocado in a bowl.
When the potatoes are done, remove from oven and place onto serving plates.
Top each coin with bruschetta salad mix and garnish with fresh basil leaves. Drizzle with balsamic glaze, serve, and enjoy!
CAMPBELL'S® HEALTHY REQUEST® BROCCOLI CHEESE POTATO TOPPER
This recipe comes from FamilyTime.com. It starts off, "Cream of broccoli soup is the secret ingredient that makes these broccoli and cheese topped potatoes especially delicious." Prep. time: 5 minutes; Cooking time: 5 minutes; Serves: 4
To view online, click here.
Ingredients
1 can Campbell's® Condensed Cream of Broccoli Soup
1/4 cup milk
dash ground black pepper
4 hot baked potatoes, split
1 cup cooked broccoli florets
1/4 cup shredded Cheddar cheese
Directions
Stir the soup, milk and black pepper in a small bowl.
Place the potatoes onto a microwavable plate. Top with the broccoli. Spoon the soup mixture over the broccoli. Sprinkle with the cheese.
Microwave on HIGH for 4 minutes or until the soup mixture is hot and the cheese is melted.
Ingredient Note: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.
CHEESECAKE FACTORY PUMPKIN GINGER CHEESECAKE
This was posted by someone named Dorie on a long-forgotten emailing list.
Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cup sugar
3 large eggs
1 1/2 cup mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Preheat the oven to 325 F or 300 F in convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60-70 minutes.Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Note: Next Friday, the day after Thanksgiving, will have a Confessions of a Foodie blog posting.
SWEET POTATO BRUSCHETTA [VEGAN]
This comes from One Green Planet. They have an emailed newsletter that is really pretty cool. I highly recommend it. This dairy-free, gluten-free, vegan recipe is serves 2 to 4 and cooks in 35 minutes.
To view this online, click here.
Ingredients
1 large Sweet Potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
2 tbsp Extra Virgin Olive Oil
1/2 Red Onion, peeled and chopped
1/2 cup Cherry Tomatoes, quartered
1/2 Avocado, peeled and chopped
To Serve
A few sprigs of fresh Basil leaves
Balsamic Glaze
Preparation
Preheat oven to 450F (or a little higher if your oven is not fan-forced).
Grease a baking tray with oil and rub the potato coins in the oil, being sure to coat both sides. Lay coins flat on the tray in a single layer and season with sea salt and cracked black pepper.
Roast potato coins, undisturbed, for 15 to 20 minutes. Carefully flip coins over – the undersides should be dark golden brown. If they’re not, let them roast a little longer.
Return to the oven and allow to roast for another 10 minutes or so – until the tops match the undersides.
Meanwhile, combine onion, tomatoes and avocado in a bowl.
When the potatoes are done, remove from oven and place onto serving plates.
Top each coin with bruschetta salad mix and garnish with fresh basil leaves. Drizzle with balsamic glaze, serve, and enjoy!
CAMPBELL'S® HEALTHY REQUEST® BROCCOLI CHEESE POTATO TOPPER
This recipe comes from FamilyTime.com. It starts off, "Cream of broccoli soup is the secret ingredient that makes these broccoli and cheese topped potatoes especially delicious." Prep. time: 5 minutes; Cooking time: 5 minutes; Serves: 4
To view online, click here.
Ingredients
1 can Campbell's® Condensed Cream of Broccoli Soup
1/4 cup milk
dash ground black pepper
4 hot baked potatoes, split
1 cup cooked broccoli florets
1/4 cup shredded Cheddar cheese
Directions
Stir the soup, milk and black pepper in a small bowl.
Place the potatoes onto a microwavable plate. Top with the broccoli. Spoon the soup mixture over the broccoli. Sprinkle with the cheese.
Microwave on HIGH for 4 minutes or until the soup mixture is hot and the cheese is melted.
Ingredient Note: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.
CHEESECAKE FACTORY PUMPKIN GINGER CHEESECAKE
This was posted by someone named Dorie on a long-forgotten emailing list.
Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cup sugar
3 large eggs
1 1/2 cup mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Preheat the oven to 325 F or 300 F in convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60-70 minutes.Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Thursday, November 20, 2014
Diabetic Thursday
If it's Thursday – and it is – it must be time for more yummy diabetic recipes. Enjoy!
Please NOTE: Since next Thursday is Thanksgiving, next week's diabetic recipes will be posted on Wednesday, as well as Wednesday's usual blog. So...Two blog postings Wednesday, none on Thursday, and Friday will be back to regular posts.
WHITE BEAN SOUP WITH SPINACH, LEEKS AND COUSCOUS
Yield: 8 servings
Ingredients
2 tsp. olive oil
4 leeks, bulb only, chopped (rinsed very well)
2 cloves garlic, chopped
2 cups chopped carrots
1/2 tsp. dried mint leaves
2-3 tsp. ground cumin
4 (16 oz.) cans fat-free, reduced-sodium chicken broth
2 (16 oz.) cans cannellini beans, drained and rinsed
2 bay leaves
1/4 cup whole-wheat couscous
2 cups packed fresh spinach leaves
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1/4 cup chopped parsley
Directions
In large soup pot heat oil over medium heat. Add leeks, garlic and carrots and saute until tender, about 5 minutes. Add dried mint and cumin. Stir until fragrant about 2 more minutes.
Stir in chicken broth, beans and bay leaves. Bring to boil; reduce heat to low.
Stir in couscous. Cover and simmer for 5 minutes. Stir in spinach; add lemon juice and season with salt and pepper. Remove bay leaf. Garnish with parsley and serve immediately.
Nutritional Information Per Serving: 170 calories; 2.5 g total fat; 0 g saturated fat; 30 g carbohydrate; 8 g protein; 7 g dietary fiber; 520 mg sodium
PEACH & RASPBERRY CRUMBLE
This comes from Diabetes Self-Management. Prep time: 15 minutes; Baking time: 30-35 minutes; Yield: 6 servings.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, & cinnamon & mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30-35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
ZUCCHINI LATKES
Yield: 12 servings
Serving size: 1 latke
View online: http://diabeticgourmet.com/recipes/html/803.shtml
Source: Enlitened Kosher Cooking
Ingredients
3 large zucchini, peeled
1 medium potato, peeled
1 egg plus 2 egg whites, beaten
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons canola oil for frying
Directions
Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well.
By hand, mix in the egg, flour and seasonings. Form latkes and fry on both sides.
Nutritional Information Per Serving: Calories: 40; Protein: 1.6 g; Fat: 2.2 g; Cholesterol: 27 mg; Dietary Fiber: 0.5 g; Carbohydrates: 3.5 g; Exchanges: 1 vegetable; 1/2 Fat
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
CHOCOLATE-AMARETTO POTS-DE-CREME
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert.
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/810.shtml
Source: Enlitened Kosher Cooking
Ingredients
1 cup vanilla low-fat, low-carb soy milk
2 tablespoons light whipped topping
2 ounces (31/2 rows of a small bar) sugar-free dark chocolate
1 tablespoon margarine
1 tablespoon unsweetened dark cocoa
1/2 teaspoon good-quality coffee
sugar substitute equal to 4 tablespoons sugar
4 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur
Topping:
1/4 cup light whipped topping
sugar substitute equal to 1 tablespoon sugar
1/4 teaspoon coffee, dissolved with a few drops of water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon Amaretto liqueur
Directions
Beat the egg yolks with a whip and set aside.
Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience.
As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.
Garnish: light whipped topping; cocoa; chopped, toasted almonds
Nutritional Information Per Serving: Calories: 111; Protein: 3.5 g; Fat: 8.5 g; Sodium: 21 mg; Cholesterol: 142 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4.5 g; Exchanges: 1/4 Starch; 1/2 Protein; 1-1/2 Fat
PUMPKIN SOUP
This recipe starts off, “This creamy pumpkin soup is a great meal for a cold day.” Serves 4.
You can view this online at http://www.diabeticconnect.com/diabetic-recipes/general/3341-pumpkin-soup.
Ingredients
3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
Directions
In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle into warmed individual bowls and garnish with black pepper and green onion tops.
Nutritional Facts: Calories 72; Cholesterol 1 mg; Protein 3 g; Sodium 241 mg; Carbohydrate 12 g; Fiber 2 g; Total Fat 1 g; Potassium 199 mg; Saturated Fat 1 g; Calcium 78 mg; Monounsaturated Fat 1 g
Please NOTE: Since next Thursday is Thanksgiving, next week's diabetic recipes will be posted on Wednesday, as well as Wednesday's usual blog. So...Two blog postings Wednesday, none on Thursday, and Friday will be back to regular posts.
WHITE BEAN SOUP WITH SPINACH, LEEKS AND COUSCOUS
Yield: 8 servings
Ingredients
2 tsp. olive oil
4 leeks, bulb only, chopped (rinsed very well)
2 cloves garlic, chopped
2 cups chopped carrots
1/2 tsp. dried mint leaves
2-3 tsp. ground cumin
4 (16 oz.) cans fat-free, reduced-sodium chicken broth
2 (16 oz.) cans cannellini beans, drained and rinsed
2 bay leaves
1/4 cup whole-wheat couscous
2 cups packed fresh spinach leaves
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1/4 cup chopped parsley
Directions
In large soup pot heat oil over medium heat. Add leeks, garlic and carrots and saute until tender, about 5 minutes. Add dried mint and cumin. Stir until fragrant about 2 more minutes.
Stir in chicken broth, beans and bay leaves. Bring to boil; reduce heat to low.
Stir in couscous. Cover and simmer for 5 minutes. Stir in spinach; add lemon juice and season with salt and pepper. Remove bay leaf. Garnish with parsley and serve immediately.
Nutritional Information Per Serving: 170 calories; 2.5 g total fat; 0 g saturated fat; 30 g carbohydrate; 8 g protein; 7 g dietary fiber; 520 mg sodium
PEACH & RASPBERRY CRUMBLE
This comes from Diabetes Self-Management. Prep time: 15 minutes; Baking time: 30-35 minutes; Yield: 6 servings.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, & cinnamon & mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30-35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
ZUCCHINI LATKES
Yield: 12 servings
Serving size: 1 latke
View online: http://diabeticgourmet.com/recipes/html/803.shtml
Source: Enlitened Kosher Cooking
Ingredients
3 large zucchini, peeled
1 medium potato, peeled
1 egg plus 2 egg whites, beaten
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons canola oil for frying
Directions
Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well.
By hand, mix in the egg, flour and seasonings. Form latkes and fry on both sides.
Nutritional Information Per Serving: Calories: 40; Protein: 1.6 g; Fat: 2.2 g; Cholesterol: 27 mg; Dietary Fiber: 0.5 g; Carbohydrates: 3.5 g; Exchanges: 1 vegetable; 1/2 Fat
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
CHOCOLATE-AMARETTO POTS-DE-CREME
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert.
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/810.shtml
Source: Enlitened Kosher Cooking
Ingredients
1 cup vanilla low-fat, low-carb soy milk
2 tablespoons light whipped topping
2 ounces (31/2 rows of a small bar) sugar-free dark chocolate
1 tablespoon margarine
1 tablespoon unsweetened dark cocoa
1/2 teaspoon good-quality coffee
sugar substitute equal to 4 tablespoons sugar
4 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur
Topping:
1/4 cup light whipped topping
sugar substitute equal to 1 tablespoon sugar
1/4 teaspoon coffee, dissolved with a few drops of water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon Amaretto liqueur
Directions
Beat the egg yolks with a whip and set aside.
Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience.
As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.
Garnish: light whipped topping; cocoa; chopped, toasted almonds
Nutritional Information Per Serving: Calories: 111; Protein: 3.5 g; Fat: 8.5 g; Sodium: 21 mg; Cholesterol: 142 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4.5 g; Exchanges: 1/4 Starch; 1/2 Protein; 1-1/2 Fat
PUMPKIN SOUP
This recipe starts off, “This creamy pumpkin soup is a great meal for a cold day.” Serves 4.
You can view this online at http://www.diabeticconnect.com/diabetic-recipes/general/3341-pumpkin-soup.
Ingredients
3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
Directions
In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle into warmed individual bowls and garnish with black pepper and green onion tops.
Nutritional Facts: Calories 72; Cholesterol 1 mg; Protein 3 g; Sodium 241 mg; Carbohydrate 12 g; Fiber 2 g; Total Fat 1 g; Potassium 199 mg; Saturated Fat 1 g; Calcium 78 mg; Monounsaturated Fat 1 g
Wednesday, November 19, 2014
Mid-week Foods
Half-way through the work/school week...unless, of course, you work weekends. But either way, there's something about being half-way to the weekend that is encouraging. And next week at this time, it'll be the day before Thanksgiving. Enjoy!
Note: Since Thanksgiving is next week, both next Wednesday and Thursday's (Diabetic Thursday) blogs will be posted on Wednesday.
PUMPKIN MOUSSE TORTE
This yummy recipe comes from The Baker Chick. I highly recommend signing up for the emailed newsletter! Definitely some good recipes. This one has 8-10 servings.
To view this online, go to http://www.the-baker-chick.com/2014/10/pumpkin-mousse-torte/.
Ingredients
For the crust:
30-40 ginger snap cookies, crushed into crumbs
3 tablespoons of butter, melted
pinch of salt
For the filling:
1 1/2 cups heavy cream
12 oz cream cheese, softened
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/4 cup powdered sugar
1/4 cup chopped pecans*
1/4 cup toffee bits
an extra pinch of cookie crumbs, pecans & toffee for garnish
Instructions
For the Crust:
Preheat the oven to 350F. In a large bowl, stir together the cookie crumbs, melted butter and salt. Stir to moisten and then press into the bottom of a 7-inch spring form pan OR a 9 inch pie dish.
Freeze crust for 10 minutes and then bake for 10 minutes. Allow to cool on a wire rack while you prep the filling.
For the filling
Whip the heavy cream in a stand mixer with a whisk attachment until medium-stiff peaks form. Scrape the whipped cream into a separate bowl and wipe the mixer bowl out. (No need to wash it.)
Switch to the paddle attachment and beat the cream cheese until smooth and creamy. Add the pumpkin, pumpkin pie spice, and powdered sugar, mixing until smooth.
Remove the bowl from the mixer and gradually fold in about 2/3 of the whipped cream, saving the rest for the topping. Mixture will be thick and creamy.
Fold in the chopped pecans and toffee bits. Spread the filling into the cooled crust. Cover with plastic wrap and chill overnight or until filling has firmed up.
To serve:
Spread the remaining whipped cream over the torte and garnish with a crushed gingersnap, chopped pecans, or toffee. (You can stir in a teaspoon of powdered sugar to the whipped cream but I chose to leave mine unsweetened.)
Chill until right before serving
Notes
*You can totally leave the pecans out if you're not into nuts. They add a nice element but the toffee on its own would be great too!
PUMPKIN SOUP
Not sure exactly where this recipe is from, though I'm thinking it's from About.com. It starts off, “This pumpkin soup recipe has a velvety texture and a delicate, savory flavor perfect for a light lunch or a refined first course. The real treat is that it’s as easy to prepare and healthy as it is delicious!” Prep Time: 10 minutes; Cook Time: 45 minutes
Ingredients:
2 tablespoons extra virgin olive oil
3 medium shallots, chopped
2 garlic cloves, chopped finely
5 cups chicken stock
1 medium pie pumpkin (3 lbs.), seeded and cubed
3 large potatoes (2 lbs.), peeled and cubed
1/2 cup heavy cream
1/4 teaspoon black pepper
Salt, to taste
Preparation:
In a large saucepan, sauté the shallots and garlic over medium heat until they turn translucent and tender. Add the chicken stock, pumpkin, and potatoes to the pan and bring to a simmer. Allow the vegetables to simmer gently for 35-50 minutes, until they’re tender. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Season the soup with salt and pepper.
TWICE-BAKED SWEET POTATOES
This comes from Guy Fieri of the Food Network's Guy's Bit Bite. Total Time: 1 hr 45 min; Prep: 20 min.; Cook: 1 hr. 25 min; Yields: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans
Directions
Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
HEALTHY SQUASH AND KALE CASSEROLE
This comes from Food Network. It starts off, "This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal."
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-squash-and-kale-casserole.html?oc=linkback.
Total Time: 1 hr 10 min; Prep: 15 min; Cook: 55 min; Yield: 6 servings; Level: Easy
Ingredients
2 tablespoons olive oil
1/4 of a medium yellow onion, chopped
6 cups finely chopped kale (about 5 ounces)
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 cups of 1/2-inch diced yellow squash (about 8 ounces)
2 cups of 1/2-inch diced zucchini (about 8 ounces)
2 tablespoons mayonnaise
3 cups frozen brown rice, thawed
1 cup grated Swiss
1/3 cup grated Parmesan
1 cup panko bread crumbs
1 large egg, beaten
Cooking spray
Directions
Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
APPLE RUTABAGA SOUP
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.
Prep Time: 15 minutes; Cook Time: 35 minutes
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
CHICKEN RICE CASSEROLE
This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes
Ingredients:
1 cup milk
10 oz. can cream of mushroom soup with roasted garlic
1 cup water
3 cups cooked cubed chicken
6 oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onions, thawed and drained
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
Note: Since Thanksgiving is next week, both next Wednesday and Thursday's (Diabetic Thursday) blogs will be posted on Wednesday.
PUMPKIN MOUSSE TORTE
This yummy recipe comes from The Baker Chick. I highly recommend signing up for the emailed newsletter! Definitely some good recipes. This one has 8-10 servings.
To view this online, go to http://www.the-baker-chick.com/2014/10/pumpkin-mousse-torte/.
Ingredients
For the crust:
30-40 ginger snap cookies, crushed into crumbs
3 tablespoons of butter, melted
pinch of salt
For the filling:
1 1/2 cups heavy cream
12 oz cream cheese, softened
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/4 cup powdered sugar
1/4 cup chopped pecans*
1/4 cup toffee bits
an extra pinch of cookie crumbs, pecans & toffee for garnish
Instructions
For the Crust:
Preheat the oven to 350F. In a large bowl, stir together the cookie crumbs, melted butter and salt. Stir to moisten and then press into the bottom of a 7-inch spring form pan OR a 9 inch pie dish.
Freeze crust for 10 minutes and then bake for 10 minutes. Allow to cool on a wire rack while you prep the filling.
For the filling
Whip the heavy cream in a stand mixer with a whisk attachment until medium-stiff peaks form. Scrape the whipped cream into a separate bowl and wipe the mixer bowl out. (No need to wash it.)
Switch to the paddle attachment and beat the cream cheese until smooth and creamy. Add the pumpkin, pumpkin pie spice, and powdered sugar, mixing until smooth.
Remove the bowl from the mixer and gradually fold in about 2/3 of the whipped cream, saving the rest for the topping. Mixture will be thick and creamy.
Fold in the chopped pecans and toffee bits. Spread the filling into the cooled crust. Cover with plastic wrap and chill overnight or until filling has firmed up.
To serve:
Spread the remaining whipped cream over the torte and garnish with a crushed gingersnap, chopped pecans, or toffee. (You can stir in a teaspoon of powdered sugar to the whipped cream but I chose to leave mine unsweetened.)
Chill until right before serving
Notes
*You can totally leave the pecans out if you're not into nuts. They add a nice element but the toffee on its own would be great too!
PUMPKIN SOUP
Not sure exactly where this recipe is from, though I'm thinking it's from About.com. It starts off, “This pumpkin soup recipe has a velvety texture and a delicate, savory flavor perfect for a light lunch or a refined first course. The real treat is that it’s as easy to prepare and healthy as it is delicious!” Prep Time: 10 minutes; Cook Time: 45 minutes
Ingredients:
2 tablespoons extra virgin olive oil
3 medium shallots, chopped
2 garlic cloves, chopped finely
5 cups chicken stock
1 medium pie pumpkin (3 lbs.), seeded and cubed
3 large potatoes (2 lbs.), peeled and cubed
1/2 cup heavy cream
1/4 teaspoon black pepper
Salt, to taste
Preparation:
In a large saucepan, sauté the shallots and garlic over medium heat until they turn translucent and tender. Add the chicken stock, pumpkin, and potatoes to the pan and bring to a simmer. Allow the vegetables to simmer gently for 35-50 minutes, until they’re tender. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Season the soup with salt and pepper.
TWICE-BAKED SWEET POTATOES
This comes from Guy Fieri of the Food Network's Guy's Bit Bite. Total Time: 1 hr 45 min; Prep: 20 min.; Cook: 1 hr. 25 min; Yields: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans
Directions
Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
HEALTHY SQUASH AND KALE CASSEROLE
This comes from Food Network. It starts off, "This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal."
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-squash-and-kale-casserole.html?oc=linkback.
Total Time: 1 hr 10 min; Prep: 15 min; Cook: 55 min; Yield: 6 servings; Level: Easy
Ingredients
2 tablespoons olive oil
1/4 of a medium yellow onion, chopped
6 cups finely chopped kale (about 5 ounces)
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 cups of 1/2-inch diced yellow squash (about 8 ounces)
2 cups of 1/2-inch diced zucchini (about 8 ounces)
2 tablespoons mayonnaise
3 cups frozen brown rice, thawed
1 cup grated Swiss
1/3 cup grated Parmesan
1 cup panko bread crumbs
1 large egg, beaten
Cooking spray
Directions
Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
APPLE RUTABAGA SOUP
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.
Prep Time: 15 minutes; Cook Time: 35 minutes
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
CHICKEN RICE CASSEROLE
This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes
Ingredients:
1 cup milk
10 oz. can cream of mushroom soup with roasted garlic
1 cup water
3 cups cooked cubed chicken
6 oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onions, thawed and drained
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
Tuesday, November 18, 2014
Weekday Food
Monday is over, and the week is underway. Is it too early to look forward to the weekend? Meanwhile, here are today’s recipes. Enjoy!
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
Ths comes from Soup for Every Body by Joanna Pruess w/Lauren Braun in the 12/2005 issue of Publix's GreenWise magazine. 1 1/2 hours prep time (includes baking time); Serves 4-6
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online with Photo: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
TURKEY POT PIE
This is from a long-forgotten emailing list. Great for after next week's leftovers. Serves 6.
Ingredients:
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
Ths comes from Soup for Every Body by Joanna Pruess w/Lauren Braun in the 12/2005 issue of Publix's GreenWise magazine. 1 1/2 hours prep time (includes baking time); Serves 4-6
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online with Photo: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
TURKEY POT PIE
This is from a long-forgotten emailing list. Great for after next week's leftovers. Serves 6.
Ingredients:
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
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