It's Thursday...almost the end of the week (hooray!), and, at least here, on this blog, the day for diabetic recipes. And yes, it is okay to fix these, even if you're not diabetic or cooking for someone who is. Enjoy!
SPINACH, FETA AND GRAPE TOMATO OMELET
Yield: 4 servings.
Serving size: 1/2 omelet.
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil from the American Diabetes Association
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml
Ingredients
2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese
Directions
Combine egg substitute and milk in a medium bowl and whisk until well blended.
Place spinach and basil in another medium bowl; set aside.
Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
JALAPENO CORN MUFFINS
This comes from Diabetic Gourmet. Yield: 12 muffins
Online with Photo: http://diabeticgourmet.com/recipes/html/1260.shtml
Ingredients
1/2 cup cornmeal
1/3 cup skim milk
1/2 cup all-purpose flour
1/4 cup red pepper, finely chopped
2 Tbsp fresh jalapeno pepper, finely chopped
1 1/2 tsp baking powder
1/4 tsp garlic powder
1/4 tsp salt
1 egg, beaten
1 Tbsp canola oil
paprika (optional)
Directions
Preheat oven to 425F.
In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.
Nutritional Information Per Serving: Calories: 60; Protein: 2 g; Fat: 1.5 g; Sodium: 110 mg; Cholesterol: 20 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Carbohydrates: 10 g
SOUTHERN-STYLE SLAW
Yield: 12 servings
Serving size: about 1 cup.
View with photo: http://diabeticgourmet.com/recipes/html/1270.shtml
Ingredients
For the dressing:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 cup lite mayonnaise
2 tablespoons Dijon mustard
4 tablespoons apple cider vinegar
2 teaspoons fennel seed
3 tablespoons lemon juice
Salt & pepper, to taste
For the slaw:
2 each medium, seeded & sliced yellow bell peppers
2 each medium, seeded & sliced red bell peppers
4 cups shredded cabbage *
6 oz. bag shredded carrots *
5 each thinly sliced radishes
1 cup diced red onion
* If you would rather use store bought slaw mix, then a 14 oz. bag of cabbage coleslaw mix is about 6-3/4 cups and would work for this recipe.
Directions
Whisk together all dressing ingredients until well combined. Add salt & pepper to taste.
Mix together peppers, cabbage, carrots, radishes and red onion in a large bowl.
Toss the dressing in with the vegetables. Chill for 60 minutes, stir and serve.
Nutritional Information Per Serving: Calories: 100; Calories from Fat: 60; Protein: 1 g; Fat: 7 g; Sodium: 210 mg; Cholesterol: under 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 10 g
BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Yield: 12 servings.
Serving Size: 1 cup
View with photo: http://diabeticgourmet.com/recipes/html/1268.shtml
Ingredients
2 cups water
1/2 cup wild rice
1/2 cup sliced almonds
1 1/2 Tbsp canola oil
1 cup chopped onion
2 cups low-sodium chicken broth
2 cups water
1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional
1/2 tsp nutmeg
Directions
In medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don't burn. Remove and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g ; Carbohydrates: 17 g
BUTTERNUT SQUASH WITH BLACK BEANS
Makes: 6 servings
View Online: http://diabeticgourmet.com/recipes/html/1267.shtml
Ingredients
1 butternut squash (small)
1 teaspoon vegetable oil
1 onion (small, chopped)
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans black beans (16 ounces each, rinsed and drained)
1/2 teaspoon oregano
Directions
Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
Carefully peel the squash with a vegetable peeler or small knife.
Cut the squash into 1/2 inch cubes.
Peel and chop the onion.
In a large pan, heat the oil. Add the onion, garlic powder, and squash.
Cook for 5 minutes on medium heat.
Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
Add the beans and oregano. Cook until the beans are heated through.
Nutritional Information Per Serving: Calories: 110; Protein: 6 g; Fat: 1 g; Sodium: 270 mg; Saturated Fat: 0 g; Dietary Fiber: 7 g; Carbohydrates: 24 g
Thursday, April 30, 2015
Wednesday, April 29, 2015
Wednesday Meals
Here are today's offerings. Enjoy!
APPLE AND HONEY SCONES
Servings: 10
Find this recipe at: http://diabeticgourmet.com/recipes/html/226.shtml
Ingredients
2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey
Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar
Directions
Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.
Nutritional Information Per Serving: Calories: 223; Protein: 5 g; Fat: 7 g; Sodium: 270 mg; Cholesterol: 0 mg; Carbohydrates: 36 g; Exchanges: 1-1/2 Bread/Starch; 1 Fat
BEEF AND BEAN BURRITOS
This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total time: 55 min; Prep: 35 min; Cook: 20 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-and-bean-burritos-recipe.print.html?oc=linkback
Ingredients
1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves
Directions
Preheat the oven to 170 to 180 degrees F.
In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till it's melted. Remove from the heat.
Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
LEMON CAKE WITH STRAWBERRIES
This comes from Rebecca Franklin, About.com's French Food expert. She writes, “This French olive oil cake recipe makes a tangy, simple cake from ingredients already in most kitchens. A little lemon and a bit of olive oil create a lusciously light texture in this recipe, which is derived from a classic pound cake. Serve it with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and it's preparation is amazingly effortless.” Prep Time: 720 minutes; Cook Time: 45 minutes; Total Time: 765; Yield: 1 cake.
Yes, I did a double-take, too, on the prep and total times. However, the strawberry sauce has to marinate for up to 24 hours.
To view this online, click here.
Ingredients
6 ounces extra light olive oil
2 eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla
1 1/3 cup plain yogurt
1 2/3 cup granulated sugar
3 cups self-rising flour
Macerated strawberries:
2 pounds strawberries, hulled and sliced or chopped
1/3 cup sugar
1 tablespoon fresh lemon juice
Preparation
How to make fresh strawberry sauce: Toss the strawberries with the sugar and lemon juice and allow them to marinate in the refrigerator for up to 24 hours.
How to make olive oil cake: Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.
Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated. Pour the batter into the prepared loaf pan and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center.
Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack. Serve it with the macerated strawberries.
CHOCOLATE SHORTBREAD COOKIES
A cookie that is quite simply - heavenly!
Yield: 24 servings
Serving size: 1 cookie
View online with photo: http://diabeticgourmet.com/recipes/html/1156.shtml
Ingredients
1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour
Directions
Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.
Nutritional Information Per Serving: Calories: 120; Calories from Fat: 5; Protein: 1 g; Fat: 8 g; Sodium: 25 mg; Cholesterol: 20 mg; Saturated Fat: 5 g; Dietary Fiber: 1 g ; Sugars: 2 g ; Carbohydrates: 10 g
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
JASON'S B-B-Q GLUTEN
One of the recipes originally posted on January 16, 2013. This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me, with one slight omission. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
APPLE AND HONEY SCONES
Servings: 10
Find this recipe at: http://diabeticgourmet.com/recipes/html/226.shtml
Ingredients
2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey
Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar
Directions
Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.
Nutritional Information Per Serving: Calories: 223; Protein: 5 g; Fat: 7 g; Sodium: 270 mg; Cholesterol: 0 mg; Carbohydrates: 36 g; Exchanges: 1-1/2 Bread/Starch; 1 Fat
BEEF AND BEAN BURRITOS
This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total time: 55 min; Prep: 35 min; Cook: 20 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-and-bean-burritos-recipe.print.html?oc=linkback
Ingredients
1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves
Directions
Preheat the oven to 170 to 180 degrees F.
In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till it's melted. Remove from the heat.
Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
LEMON CAKE WITH STRAWBERRIES
This comes from Rebecca Franklin, About.com's French Food expert. She writes, “This French olive oil cake recipe makes a tangy, simple cake from ingredients already in most kitchens. A little lemon and a bit of olive oil create a lusciously light texture in this recipe, which is derived from a classic pound cake. Serve it with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and it's preparation is amazingly effortless.” Prep Time: 720 minutes; Cook Time: 45 minutes; Total Time: 765; Yield: 1 cake.
Yes, I did a double-take, too, on the prep and total times. However, the strawberry sauce has to marinate for up to 24 hours.
To view this online, click here.
Ingredients
6 ounces extra light olive oil
2 eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla
1 1/3 cup plain yogurt
1 2/3 cup granulated sugar
3 cups self-rising flour
Macerated strawberries:
2 pounds strawberries, hulled and sliced or chopped
1/3 cup sugar
1 tablespoon fresh lemon juice
Preparation
How to make fresh strawberry sauce: Toss the strawberries with the sugar and lemon juice and allow them to marinate in the refrigerator for up to 24 hours.
How to make olive oil cake: Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.
Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated. Pour the batter into the prepared loaf pan and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center.
Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack. Serve it with the macerated strawberries.
CHOCOLATE SHORTBREAD COOKIES
A cookie that is quite simply - heavenly!
Yield: 24 servings
Serving size: 1 cookie
View online with photo: http://diabeticgourmet.com/recipes/html/1156.shtml
Ingredients
1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour
Directions
Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.
Nutritional Information Per Serving: Calories: 120; Calories from Fat: 5; Protein: 1 g; Fat: 8 g; Sodium: 25 mg; Cholesterol: 20 mg; Saturated Fat: 5 g; Dietary Fiber: 1 g ; Sugars: 2 g ; Carbohydrates: 10 g
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
JASON'S B-B-Q GLUTEN
One of the recipes originally posted on January 16, 2013. This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me, with one slight omission. (This stuff is definitely good.)
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
Tuesday, April 28, 2015
Comfort Food
It's raining, where I live, so it seems like today's a great day for comfort food. Enjoy!
LEMON BLUEBERRY CHEESECAKE BARS
This comes from Tyler Florence, of The Food Network's Tyler's Ultimate. Total time: 4 hr.; Prep: 25 min; Inactive: 3 hr.; Cook: 35 min; Yield: 10 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe.print.html?oc=linkback
Ingredients
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Directions
For the filling:
Preheat oven to 325 degrees F.
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." While it's still officially spring, I think that this would work just fine for a rainy day in any season. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.
CHOCOLATE CHAI
This comes from Lindsey Goodwin, About.com's Coffee and Tea expert. Lindsey writes, "Although many would consider me to be a tea snob, I'm gonna tell it like it is: chocolate chai can be delicious and delightful, and I love a nice big mug of it on a cool day. This is my favorite way to make chocolate chai. It combines the chocolaty richness of pure cocoa powder with all the bold glory of chai. It focuses on chocolate-friendly spices, such as cinnamon and ginger, and slips in a little vanilla to keep the chocolate in its element. And it relies on a classic, assertive black tea like Assam or Keemun for its tannic notes (which are needed to balance out the sweetness)." Lindsey's notes immediately follow this recipe, along with links. Prep Time: 3 minutes; Cook Time: 11 minutes; Total Time: 14 minutes; Yield: two mugs of chocolate chai
To view this online, click here.
Ingredients
2 cups water
1 cup whole milk, almond milk or coconut milk
1/4 cup heavy cream (optional)
2 tablespoons pure cocoa powder, plus a little extra for dusting
2 tablespoons brown sugar, dark honey or other tea sweetener
3 teaspoons loose-leaf black tea (preferably Assam, English Breakfast, Irish Breakfast or Keemun) OR 3 black tea teabags (in a pinch)
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated ginger root
1 medium-sized cinnamon stick
2 cardamom pods, crushed slightly
pinch cayenne pepper (optional--it gives the chai a spicier kick)
scant pinch sea salt
pinch cinnamon powder (for dusting)
Preparation
Put the water and spices in a double boiler or heavy bottomed saucepan. Bring to a boil, reduce heat and simmer for five minutes.
Add the milk, cream, tealeaves, cocoa powder, sweetener and sea salt. Stir well.
Stirring constantly, simmer for another five minutes.
Strain into two mugs and dust each chai with cocoa powder and cinnamon powder.
Notes: Be sure to use a good quality tea and good quality cocoa. Both will make a big difference in the finished chai.
If you want to top your chai with something more than a dusting of cocoa powder and cinnamon, go for whipped cream. I recommend using one of these whipped cream recipes.
Thinking of a pairing already? I don't blame you! While you could go all rich and chocolaty, I find it can be an overkill. Instead, I recommend trying it with something simple, like shortbread cookies or vanilla poundcake.
If you're preparing it as a dairy-free, vegan chai, almond milk and coconut milk really are the best options. They bring the texture and richness that a drink like this needs. Homemade 'milks' get the top score--they are usually far superior to store bought. Otherwise, a good quality organic one is fine, too. (And, yes, if you like vanilla flavoring in it, that's OK, too.)
Add a shot of espresso for a chocolate dirty chai.
If you want to play around with spices, consider these alterations:
Replace the tea with Lapsang Souchong or Russian Caravan and the cardamom with star anise (still two pods).
Add a bit of nutmeg, allspice or cloves if you want a more wintery, warming flavor.
For a more focused flavor, drop out two of the three main spices (ginger, cinnamon and cardamom) and increase the volume on the remaining one.
If you love a hot spiciness to your chai, add more cayenne and ginger, or add a bit of good quality, freshly ground black pepper.
VEGGIE PATCH SOUP
Yield: 10 servings
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving (1 cup): Calories: 84, Fat: 0 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 20 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 2 g, Diabetic Exchanges: 1/2 Starch, 2 Vegetable
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. This is a take-off on a recipe I'd found in Runner's World, which I've listed in several posts on this blog (with full credit).
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
Tofu, straight from the package
Crumbled
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
onions, peppers and garlic
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
Make sure to stir periodically to keep chili from burning
YUM!
LEMON BLUEBERRY CHEESECAKE BARS
This comes from Tyler Florence, of The Food Network's Tyler's Ultimate. Total time: 4 hr.; Prep: 25 min; Inactive: 3 hr.; Cook: 35 min; Yield: 10 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe.print.html?oc=linkback
Ingredients
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Directions
For the filling:
Preheat oven to 325 degrees F.
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
CLASSIC BAKED MACARONI AND CHEESE
This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." While it's still officially spring, I think that this would work just fine for a rainy day in any season. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.
CHOCOLATE CHAI
This comes from Lindsey Goodwin, About.com's Coffee and Tea expert. Lindsey writes, "Although many would consider me to be a tea snob, I'm gonna tell it like it is: chocolate chai can be delicious and delightful, and I love a nice big mug of it on a cool day. This is my favorite way to make chocolate chai. It combines the chocolaty richness of pure cocoa powder with all the bold glory of chai. It focuses on chocolate-friendly spices, such as cinnamon and ginger, and slips in a little vanilla to keep the chocolate in its element. And it relies on a classic, assertive black tea like Assam or Keemun for its tannic notes (which are needed to balance out the sweetness)." Lindsey's notes immediately follow this recipe, along with links. Prep Time: 3 minutes; Cook Time: 11 minutes; Total Time: 14 minutes; Yield: two mugs of chocolate chai
To view this online, click here.
Ingredients
2 cups water
1 cup whole milk, almond milk or coconut milk
1/4 cup heavy cream (optional)
2 tablespoons pure cocoa powder, plus a little extra for dusting
2 tablespoons brown sugar, dark honey or other tea sweetener
3 teaspoons loose-leaf black tea (preferably Assam, English Breakfast, Irish Breakfast or Keemun) OR 3 black tea teabags (in a pinch)
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated ginger root
1 medium-sized cinnamon stick
2 cardamom pods, crushed slightly
pinch cayenne pepper (optional--it gives the chai a spicier kick)
scant pinch sea salt
pinch cinnamon powder (for dusting)
Preparation
Put the water and spices in a double boiler or heavy bottomed saucepan. Bring to a boil, reduce heat and simmer for five minutes.
Add the milk, cream, tealeaves, cocoa powder, sweetener and sea salt. Stir well.
Stirring constantly, simmer for another five minutes.
Strain into two mugs and dust each chai with cocoa powder and cinnamon powder.
Notes: Be sure to use a good quality tea and good quality cocoa. Both will make a big difference in the finished chai.
If you want to top your chai with something more than a dusting of cocoa powder and cinnamon, go for whipped cream. I recommend using one of these whipped cream recipes.
Thinking of a pairing already? I don't blame you! While you could go all rich and chocolaty, I find it can be an overkill. Instead, I recommend trying it with something simple, like shortbread cookies or vanilla poundcake.
If you're preparing it as a dairy-free, vegan chai, almond milk and coconut milk really are the best options. They bring the texture and richness that a drink like this needs. Homemade 'milks' get the top score--they are usually far superior to store bought. Otherwise, a good quality organic one is fine, too. (And, yes, if you like vanilla flavoring in it, that's OK, too.)
Add a shot of espresso for a chocolate dirty chai.
If you want to play around with spices, consider these alterations:
Replace the tea with Lapsang Souchong or Russian Caravan and the cardamom with star anise (still two pods).
Add a bit of nutmeg, allspice or cloves if you want a more wintery, warming flavor.
For a more focused flavor, drop out two of the three main spices (ginger, cinnamon and cardamom) and increase the volume on the remaining one.
If you love a hot spiciness to your chai, add more cayenne and ginger, or add a bit of good quality, freshly ground black pepper.
VEGGIE PATCH SOUP
Yield: 10 servings
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving (1 cup): Calories: 84, Fat: 0 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 20 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 2 g, Diabetic Exchanges: 1/2 Starch, 2 Vegetable
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. This is a take-off on a recipe I'd found in Runner's World, which I've listed in several posts on this blog (with full credit).
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
Tofu, straight from the package
Crumbled
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
onions, peppers and garlic
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
Make sure to stir periodically to keep chili from burning
YUM!
Monday, April 27, 2015
Meatless Monday
It's another meatless Monday, which, of course, means vegetarian food. Many long-time blog readers (for this blog, anyway) may have heard me mention that, as a vegetarian (or mostly so), I have an easier time coming up with meatless meals. Add meat, and it seems too easy to fall into the old ways of "meat-starch-and-veggie" dinner. And while that might be fine once in a while (with, maybe, a veggie burger in place of the meat), it still feels stifling.
Okay, so now that that's out of the way, here are today's recipes. Enjoy!
ROASTED CAULIFLOWER WITH WHITE BEAN SAUCE
This comes from AccentHealth.com, which helps educate patients. Not a bad site to check out. This recipe makes 4 servings
To view this online, click here.
Ingredients
One medium-size cauliflower, cut into three to four, 1-inch-thick whole slices (about 6 ounces per slice), plus remaining florets
4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 clove garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
3/4 cup marinara sauce
Grated Parmesan cheese, optional
Directions
Line a large baking sheet with parchment paper or aluminum foil.
Preheat oven to 425°F. Place the cauliflower on the baking sheet, and brush the “steaks” and florets with 2 teaspoons of the oil. Sprinkle with a pinch of kosher salt and black pepper. Roast until lightly caramelized and the cauliflower is almost cooked through, about 18 minutes. Gently flip over each “steak” and floret and brush with 1 more teaspoon oil. Sprinkle with 1 teaspoon thyme, a pinch of salt and pepper, and roast until well caramelized and the cauliflower stems are cooked through, 10 to 12 minutes.
Meanwhile, heat the remaining 1 teaspoon oil in a medium-size skillet over medium low heat. Add the garlic, and cook 30 to 60 seconds, stirring frequently, until golden and fragrant. Mix in the beans, marinara sauce, and the remaining 1/2 teaspoon thyme, and cook, stirring frequently, until heated through and bubbly, about 5 minutes.
Top the cauliflower with the beans and serve. Sprinkle with Parmesan cheese as desired.
Nutrition Information per Serving: 190 calories, 5g fat (1g saturated), 330mg sodium, 28g carbohydrate, 12g fiber, 10g protein, 120% vitamin C, 10% calcium, 15% iron
WILD RICE SALAD
This is also from AccentHealth.com, and makes 8 servings. The recipe states, "One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A." It can be viewed online by clicking here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
GRILLED SALAD PIZZA
This is from the October 2008 issue of Vegetarian Times. It starts off, "The oven broiler "grills" greens to wilt them into a crisp-tender topping." Makes 1 12-inch pizza.
To view this online, click here.
2 Tbs. balsamic vinegar
2 tsp. honey
1 tsp. Dijon mustard
1 small clove garlic, minced (1/2 tsp.)
3 Tbs. olive oil
1 recipe Chewy Pizza Dough (click here for dough recipe)
3 Tbs. grated Parmesan cheese
1 cup arugula
1 cup sliced romaine lettuce
1 head red endive, halved and sliced (1 cup)
1/2 cup thinly sliced fresh fennel
1/4 cup thinly sliced red onion
Shaved Parmesan for garnish, optional
To make Vinaigrette:
Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.
To make Pizza:
1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.
2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.
nutritional information Per Slice (1/8 pizza):Calories: 254; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 344 mg; Fiber: 3 g; Sugar: 4 g; Gluten-Free
BLACK BEAN AND CHILE POSOLE
This comes from the March 2014 issue of Vegetarian Times, page 69. It starts off, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste. STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes." Serves 8.
To view this online, click here.
Posole
2 4- to 5-inch dried pasilla chiles
2 medium leeks, white and light green parts cut into 2-inch chunks
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
2 tsp. ground cumin
1 tsp. dried oregano
2 15-oz. cans white hominy, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can fire-roasted diced tomatoes
Garnishes (optional)
4 cups plain tortilla chips
2 small avocados, diced
2 tomatoes, diced
4 green onions, chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro
hot sauce
To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with 1/4 cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.
Halve leek chunks, and thinly slice into matchsticks.
Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Place Garnishes (if using) in bowls; pass around table when ready to serve.
nutritional information Per 1 1/2-cup serving (without garnishes): Calories: 176; Protein: 6 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 588 mg; Fiber: 8 g; Sugar: 5 g; Vegan
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Vegetarian Lasagna are from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Okay, so now that that's out of the way, here are today's recipes. Enjoy!
ROASTED CAULIFLOWER WITH WHITE BEAN SAUCE
This comes from AccentHealth.com, which helps educate patients. Not a bad site to check out. This recipe makes 4 servings
To view this online, click here.
Ingredients
One medium-size cauliflower, cut into three to four, 1-inch-thick whole slices (about 6 ounces per slice), plus remaining florets
4 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 clove garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
3/4 cup marinara sauce
Grated Parmesan cheese, optional
Directions
Line a large baking sheet with parchment paper or aluminum foil.
Preheat oven to 425°F. Place the cauliflower on the baking sheet, and brush the “steaks” and florets with 2 teaspoons of the oil. Sprinkle with a pinch of kosher salt and black pepper. Roast until lightly caramelized and the cauliflower is almost cooked through, about 18 minutes. Gently flip over each “steak” and floret and brush with 1 more teaspoon oil. Sprinkle with 1 teaspoon thyme, a pinch of salt and pepper, and roast until well caramelized and the cauliflower stems are cooked through, 10 to 12 minutes.
Meanwhile, heat the remaining 1 teaspoon oil in a medium-size skillet over medium low heat. Add the garlic, and cook 30 to 60 seconds, stirring frequently, until golden and fragrant. Mix in the beans, marinara sauce, and the remaining 1/2 teaspoon thyme, and cook, stirring frequently, until heated through and bubbly, about 5 minutes.
Top the cauliflower with the beans and serve. Sprinkle with Parmesan cheese as desired.
Nutrition Information per Serving: 190 calories, 5g fat (1g saturated), 330mg sodium, 28g carbohydrate, 12g fiber, 10g protein, 120% vitamin C, 10% calcium, 15% iron
WILD RICE SALAD
This is also from AccentHealth.com, and makes 8 servings. The recipe states, "One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A." It can be viewed online by clicking here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
GRILLED SALAD PIZZA
This is from the October 2008 issue of Vegetarian Times. It starts off, "The oven broiler "grills" greens to wilt them into a crisp-tender topping." Makes 1 12-inch pizza.
To view this online, click here.
2 Tbs. balsamic vinegar
2 tsp. honey
1 tsp. Dijon mustard
1 small clove garlic, minced (1/2 tsp.)
3 Tbs. olive oil
1 recipe Chewy Pizza Dough (click here for dough recipe)
3 Tbs. grated Parmesan cheese
1 cup arugula
1 cup sliced romaine lettuce
1 head red endive, halved and sliced (1 cup)
1/2 cup thinly sliced fresh fennel
1/4 cup thinly sliced red onion
Shaved Parmesan for garnish, optional
To make Vinaigrette:
Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.
To make Pizza:
1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.
2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.
nutritional information Per Slice (1/8 pizza):Calories: 254; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 344 mg; Fiber: 3 g; Sugar: 4 g; Gluten-Free
BLACK BEAN AND CHILE POSOLE
This comes from the March 2014 issue of Vegetarian Times, page 69. It starts off, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste. STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes." Serves 8.
To view this online, click here.
Posole
2 4- to 5-inch dried pasilla chiles
2 medium leeks, white and light green parts cut into 2-inch chunks
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
2 tsp. ground cumin
1 tsp. dried oregano
2 15-oz. cans white hominy, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can fire-roasted diced tomatoes
Garnishes (optional)
4 cups plain tortilla chips
2 small avocados, diced
2 tomatoes, diced
4 green onions, chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro
hot sauce
To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with 1/4 cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.
Halve leek chunks, and thinly slice into matchsticks.
Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Place Garnishes (if using) in bowls; pass around table when ready to serve.
nutritional information Per 1 1/2-cup serving (without garnishes): Calories: 176; Protein: 6 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 588 mg; Fiber: 8 g; Sugar: 5 g; Vegan
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Vegetarian Lasagna are from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Friday, April 24, 2015
Weekend Food
Finally, Friday! Here are today's weekend recipes. Enjoy!
SIMPLY DIVINE TANGERINE PUDDING
This comes from the Authentic Florida newsletter. It starts off, “Nothing tastes like Florida as much as citrus - especially tangy, sweet fresh tangerines. Florida's tangerines are generally more pungent and intense than its cousin, the orange and this recipe is a perfect complement to any meal.
”I use fresh tangerines with this recipe, but if you have only fresh bottled juice, it could work as well.” Cooking time: 30 minutes; Refrigerator Time: 2 hours; Yields: 4 servings. Recipe adapted from Southern Living
To view this online, click here.
About the Author: Robin Draper is a Florida native and blogger devoted to the simple and delightful pleasures for Florida living.
Ingredients
1/2 cup sugar
3 tablespoons cornstarch
1/4 tsp. table salt
2 cups, fresh Florida tangerine juice – (juice 10 small tangerines or 8 medium tangerines OR Use fresh bottled juice)
+ 3 tangerines (for peeling and using sections)
3 large eggs, room temperature
3 tablespoons butter
2 teaspoons fresh lemon juice (1/2 lemon)
1/4 teaspoon vanilla extract
Whipped Cream:
1 pint of heavy whipping cream
1 teaspoon of vanilla
2 tablespoons of sugar
4 sprigs of mint
Directions
Early Steps:
Juice the tangerines for 2 cups of juice.
With an extra tangerine, using a vegetable peeler, slice 1/2 inch of the outer tangerine peel.
In a bowl, beat 3 eggs until frothy (in a mixer, or using a whisk) around 3-4 minutes. Set aside.
Cooking Steps:
In a medium saucepan, whisk together dry ingredients: 1/2 cup sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt.
Turn on stove to medium-low heat, place pan on stovetop, and begin adding the 2 cups of tangerine juice. Stir until smooth, eliminating any lumps.
Add 1/2 inch tangerine peel into the warm mixture. Continue heating mixture stirring occasionally.
Next, bring mixture to a simmering boil and whisk constantly for around 1-2 minutes. Mixture should become thick and bubbly. Remove from heat. It will become thick and pudding-like, coating the back of a spoon. (If it takes longer, continue stirrring until thickened.)
Take 1/4 cup of the hot mixture and add to the set-aside egg mixture, continue whisking another 2 minutes.
Take the bowl of the remaining egg mixture and place in the hot pan. Turn heat on low to medium again and stir constantly for 2 more minutes.
Final Steps:
Pour the hot mixture from the pan into a medium sized bowl. Stir in 3 tablespoons of butter, 2 teaspoons of lemon juice and 1/2 teaspoon of vanilla extract.
Place plastic wrap directly on the warm pudding, so no film is created.
Chill for 2 hours. If desired, remove peel from the pudding.
Add whipped cream, tangerine sections and sprig of mint.
Whipped Cream:
Mix 1 cup of heavy, whipping cream in a mixer on high speed with 2 tablespoons of sugar and 1 teaspoon vanilla.
Top with a sprig of mint.
ONE POT CHILI MAC AND CHEESE
This comes from The Baker Chick. Yield: 10 – 12 servings.
To view this online, click here.
Ingredients
1 large onion, small diced
2 tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of spoked paprika
2 cloves of garlic, minced
2 lbs ground turkey (beef or chicken would work too)
2 bell peppers, small diced
1 15 oz can of black beans, rinsed and drained
2 15 oz cans of tomato sauce
16 oz of elblow macaroni
2 cups of shredded cheese (we used cheddar and some jack)
Instructions
In a large pot or dutch oven heat 2 tablespoons of oil on medium high until hot. Add the onions and spices, and cook for 3-5 minutes until soft. Add the peppers and garlic, and cook for a couple minutes more, or until the onions are starting to brown and the garlic is fragrant.
Add the ground turkey. Break apart with a spoon and cook, stirring frequently, until all the meat is cooked through.
Into the pot add the beans, tomato sauce, 4 cups of water and the macaroni. Raise heat to high, and bring to a boil. Once boiling, reduce to a simmer and cook for 8-12 minutes, or until the macaroni is cooked.
Stir in the cheese until melted. Enjoy!
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $ Servings: 4 - Difficulty Level: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
GREEN BEAN AND MUSHROOM CASSEROLE
This comes from FamilyTime.com, and starts off, "Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs." Prep. time: 20 minutes; Cooking time: 20 minutes; Serves: 6 servings (about 3/4 cup each); Source: Campbell's Recipes
To view this online, click here.
Ingredients
2 tablespoons butter
3 ounces sliced mushrooms, (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon Dried oregano leaves, crushed
1/4 teaspoon garlic powder, or 1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free)
4 cups cooked cut green beans
2 large tomatoes, cut into wedges
1/4 cup grated parmesan cheese
3 tablespoons dry bread crumbs
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, mushroom mixture, green beans and tomatoes in a 3-quart shallow baking dish.
Stir the cheese and bread crumbs in a small bowl and sprinkle over the top of the green bean mixture. Bake at 400°F. for 20 minutes or until hot and bubbling.
Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (about 16 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.
BAKED FONTINA PASTA WITH BRUSSEL SPROUTS AND SAGE BREADCRUMBS
This comes from The Baker Chick. If you haven't checked out her newsletter, give it a shot!
To view this online (and see a little of how she writes in her newsletter), click here.
Ingredients
8 Ounces Campanelle Pasta (something like shells, penne or rotini would also work great)
2 Ounces Fontina Cheese
6 Ounces Brussels Sprouts
1 Bunch Sage
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Heavy Cream
1 Shallot
1/2 Cup Panko Breadcrumbs
Instructions
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high.
Grate the cheese. Cut off and discard the stem ends of the Brussels sprouts. Cut the Brussels sprouts in half lengthwise; thinly slice the halves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot.
Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside in a warm place.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sage and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Wipe out the pan.
In the same pan used to make the sage breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and bright green. Remove from heat.
In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper to taste. Remove from heat.
Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Place the baking dish on a sheet pan. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage breadcrumbs. Let stand for at least 2 minutes before serving. Enjoy!
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt 3/4 – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
SIMPLY DIVINE TANGERINE PUDDING
This comes from the Authentic Florida newsletter. It starts off, “Nothing tastes like Florida as much as citrus - especially tangy, sweet fresh tangerines. Florida's tangerines are generally more pungent and intense than its cousin, the orange and this recipe is a perfect complement to any meal.
”I use fresh tangerines with this recipe, but if you have only fresh bottled juice, it could work as well.” Cooking time: 30 minutes; Refrigerator Time: 2 hours; Yields: 4 servings. Recipe adapted from Southern Living
To view this online, click here.
About the Author: Robin Draper is a Florida native and blogger devoted to the simple and delightful pleasures for Florida living.
Ingredients
1/2 cup sugar
3 tablespoons cornstarch
1/4 tsp. table salt
2 cups, fresh Florida tangerine juice – (juice 10 small tangerines or 8 medium tangerines OR Use fresh bottled juice)
+ 3 tangerines (for peeling and using sections)
3 large eggs, room temperature
3 tablespoons butter
2 teaspoons fresh lemon juice (1/2 lemon)
1/4 teaspoon vanilla extract
Whipped Cream:
1 pint of heavy whipping cream
1 teaspoon of vanilla
2 tablespoons of sugar
4 sprigs of mint
Directions
Early Steps:
Juice the tangerines for 2 cups of juice.
With an extra tangerine, using a vegetable peeler, slice 1/2 inch of the outer tangerine peel.
In a bowl, beat 3 eggs until frothy (in a mixer, or using a whisk) around 3-4 minutes. Set aside.
Cooking Steps:
In a medium saucepan, whisk together dry ingredients: 1/2 cup sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt.
Turn on stove to medium-low heat, place pan on stovetop, and begin adding the 2 cups of tangerine juice. Stir until smooth, eliminating any lumps.
Add 1/2 inch tangerine peel into the warm mixture. Continue heating mixture stirring occasionally.
Next, bring mixture to a simmering boil and whisk constantly for around 1-2 minutes. Mixture should become thick and bubbly. Remove from heat. It will become thick and pudding-like, coating the back of a spoon. (If it takes longer, continue stirrring until thickened.)
Take 1/4 cup of the hot mixture and add to the set-aside egg mixture, continue whisking another 2 minutes.
Take the bowl of the remaining egg mixture and place in the hot pan. Turn heat on low to medium again and stir constantly for 2 more minutes.
Final Steps:
Pour the hot mixture from the pan into a medium sized bowl. Stir in 3 tablespoons of butter, 2 teaspoons of lemon juice and 1/2 teaspoon of vanilla extract.
Place plastic wrap directly on the warm pudding, so no film is created.
Chill for 2 hours. If desired, remove peel from the pudding.
Add whipped cream, tangerine sections and sprig of mint.
Whipped Cream:
Mix 1 cup of heavy, whipping cream in a mixer on high speed with 2 tablespoons of sugar and 1 teaspoon vanilla.
Top with a sprig of mint.
ONE POT CHILI MAC AND CHEESE
This comes from The Baker Chick. Yield: 10 – 12 servings.
To view this online, click here.
Ingredients
1 large onion, small diced
2 tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of spoked paprika
2 cloves of garlic, minced
2 lbs ground turkey (beef or chicken would work too)
2 bell peppers, small diced
1 15 oz can of black beans, rinsed and drained
2 15 oz cans of tomato sauce
16 oz of elblow macaroni
2 cups of shredded cheese (we used cheddar and some jack)
Instructions
In a large pot or dutch oven heat 2 tablespoons of oil on medium high until hot. Add the onions and spices, and cook for 3-5 minutes until soft. Add the peppers and garlic, and cook for a couple minutes more, or until the onions are starting to brown and the garlic is fragrant.
Add the ground turkey. Break apart with a spoon and cook, stirring frequently, until all the meat is cooked through.
Into the pot add the beans, tomato sauce, 4 cups of water and the macaroni. Raise heat to high, and bring to a boil. Once boiling, reduce to a simmer and cook for 8-12 minutes, or until the macaroni is cooked.
Stir in the cheese until melted. Enjoy!
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $ Servings: 4 - Difficulty Level: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
GREEN BEAN AND MUSHROOM CASSEROLE
This comes from FamilyTime.com, and starts off, "Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs." Prep. time: 20 minutes; Cooking time: 20 minutes; Serves: 6 servings (about 3/4 cup each); Source: Campbell's Recipes
To view this online, click here.
Ingredients
2 tablespoons butter
3 ounces sliced mushrooms, (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon Dried oregano leaves, crushed
1/4 teaspoon garlic powder, or 1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free)
4 cups cooked cut green beans
2 large tomatoes, cut into wedges
1/4 cup grated parmesan cheese
3 tablespoons dry bread crumbs
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, mushroom mixture, green beans and tomatoes in a 3-quart shallow baking dish.
Stir the cheese and bread crumbs in a small bowl and sprinkle over the top of the green bean mixture. Bake at 400°F. for 20 minutes or until hot and bubbling.
Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (about 16 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.
BAKED FONTINA PASTA WITH BRUSSEL SPROUTS AND SAGE BREADCRUMBS
This comes from The Baker Chick. If you haven't checked out her newsletter, give it a shot!
To view this online (and see a little of how she writes in her newsletter), click here.
Ingredients
8 Ounces Campanelle Pasta (something like shells, penne or rotini would also work great)
2 Ounces Fontina Cheese
6 Ounces Brussels Sprouts
1 Bunch Sage
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Heavy Cream
1 Shallot
1/2 Cup Panko Breadcrumbs
Instructions
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high.
Grate the cheese. Cut off and discard the stem ends of the Brussels sprouts. Cut the Brussels sprouts in half lengthwise; thinly slice the halves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot.
Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside in a warm place.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sage and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Wipe out the pan.
In the same pan used to make the sage breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and bright green. Remove from heat.
In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper to taste. Remove from heat.
Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Place the baking dish on a sheet pan. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage breadcrumbs. Let stand for at least 2 minutes before serving. Enjoy!
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt 3/4 – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
Thursday, April 23, 2015
Diabetic Thursday - Desserts
Most of us love a little something extra at the end of a meal to savor, as well as to occasionally snack on during the day. So, to dessert lovers everywhere, here's to desserts. Enjoy!
CHOCOLATE COFFEE TIRAMISU
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Print Version & Photo: http://diabeticgourmet.com/recipes/html/520.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g ; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
To view this online, click here.
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (following)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top. Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
To view online, click here.
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
MOCHA CHEESECAKE BARS
This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.
Serves: 20
Serving Size: 1 bar
Photo & Print Version: http://diabeticgourmet.com/recipes/htmll/1230.shtml
Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced-fat cream cheese
2/3 cup Splenda No Calorie Sweetener, Granulated
1-1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks
Directions
Crust Directions: preheat oven to 350 degrees F.
Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.
Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.
Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g
CHOCOLATE CAKE
Source: Cooking Healthy and Fast
Servings: 12
Find this recipe at: http://diabeticgourmet.com/recipes/html/134.shtml
Ingredients
1 Cup bran cereal
1 Cup water
1/3 Cup sugar OR dry sugar substitute equivalent (such as Sugar Twin)
1 Medium egg
1/4 Cup canola oil
1 tsp vanilla
1 tsp Chocolate flavoring
1 Tbsp lemon juice
1 Cup all-purpose flour
1 tsp baking soda
1/4 Cup cocoa, preferably Dutch-process
1/4 Cup sugar
2 Tbsp instant nonfat dry milk
1/2 tsp cinnamon
1/2 tsp salt
Directions
Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30-45 minutes.
Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about 1/2 minute or until well blended.
Place in a spray-coated 9-inch square cake pan and bake at 350F for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares to yield 12 squares. Use 1 square per serving.
Nutritional Information Per Serving: Calories: 119 ; Fat: 6 g ; Sodium: 224 mg; Cholesterol: 16 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 1 Fat
CHOCOLATE CHERRY OATMEAL COOKIES
Yield: 4 Dozen Cookies, 1 cookie per serving
Print Version & Photo: http://diabeticgourmet.com/recipes/html/1152.shtml
Ingredients
1-1/4 cups Equal Granulated*
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup pasteurized egg whites
1/3 cup unsweetened applesauce
1/4 cup nonfat milk
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/4 cups quick oats, uncooked
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Cooking spray
*May also substitute with 30 packets Equal Sweetener
Directions
Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.
Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.
Gradually mix in oats, cherries and chocolate until well combined.
Drop by tablespoonfuls onto lightly sprayed baking sheets.
Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.
Remove from baking sheet and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat
CHOCOLATE COFFEE TIRAMISU
Makes: 16 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Print Version & Photo: http://diabeticgourmet.com/recipes/html/520.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g ; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CAPPUCCINO PIE
Yield: 8 servings
Source: Diabetic Dream Desserts
To view this online, click here.
Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust (following)
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top. Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat
CHOCOLATE-ALMOND PIECRUST
Yield: 8 servings
Source: Diabetic Dream Desserts
To view online, click here.
Ingredients
1/2 cup sliced almonds
2 tablespoons sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 tablespoons sugar
1-1/2 tablespoons melted margarine or butter
1-1/2 teaspoons fat-free egg substitute
Directions
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat
MOCHA CHEESECAKE BARS
This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.
Serves: 20
Serving Size: 1 bar
Photo & Print Version: http://diabeticgourmet.com/recipes/htmll/1230.shtml
Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced-fat cream cheese
2/3 cup Splenda No Calorie Sweetener, Granulated
1-1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks
Directions
Crust Directions: preheat oven to 350 degrees F.
Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.
Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.
Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 120 mg; Cholesterol: 40 mg; Saturated Fat: 4.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 9 g
CHOCOLATE CAKE
Source: Cooking Healthy and Fast
Servings: 12
Find this recipe at: http://diabeticgourmet.com/recipes/html/134.shtml
Ingredients
1 Cup bran cereal
1 Cup water
1/3 Cup sugar OR dry sugar substitute equivalent (such as Sugar Twin)
1 Medium egg
1/4 Cup canola oil
1 tsp vanilla
1 tsp Chocolate flavoring
1 Tbsp lemon juice
1 Cup all-purpose flour
1 tsp baking soda
1/4 Cup cocoa, preferably Dutch-process
1/4 Cup sugar
2 Tbsp instant nonfat dry milk
1/2 tsp cinnamon
1/2 tsp salt
Directions
Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30-45 minutes.
Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about 1/2 minute or until well blended.
Place in a spray-coated 9-inch square cake pan and bake at 350F for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares to yield 12 squares. Use 1 square per serving.
Nutritional Information Per Serving: Calories: 119 ; Fat: 6 g ; Sodium: 224 mg; Cholesterol: 16 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 1 Fat
CHOCOLATE CHERRY OATMEAL COOKIES
Yield: 4 Dozen Cookies, 1 cookie per serving
Print Version & Photo: http://diabeticgourmet.com/recipes/html/1152.shtml
Ingredients
1-1/4 cups Equal Granulated*
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup pasteurized egg whites
1/3 cup unsweetened applesauce
1/4 cup nonfat milk
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/4 cups quick oats, uncooked
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Cooking spray
*May also substitute with 30 packets Equal Sweetener
Directions
Combine Equal, butter, brown sugar, egg whites, applesauce, milk and vanilla.
Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, ginger and salt.
Gradually mix in oats, cherries and chocolate until well combined.
Drop by tablespoonfuls onto lightly sprayed baking sheets.
Bake in a preheated 350F oven for 9 to 10 minutes, or until light golden in color.
Remove from baking sheet and cool completely on wire rack.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 54 mg; Cholesterol: 3 mg; Carbohydrates: 10 g; Exchanges: 1/2 starch; 1/2 fat
Wednesday, April 22, 2015
Wednesday Recipes
We're half-way through the week...if we've made it this far, we just might make it to the weekend! Here are today's recipes. Enjoy!
APPLE-CRANBERRY CRISP
I'm not sure where I originally found this; probably on an old emailing list.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
ROASTED SWEET POTATO SOUP
This comes from FamilyTime, and starts off, “Roasting the sweet potatoes for this soup deepens their flavor, and when combined with broth, vegetables and maple syrup, you've got an amazing soup that gets better with every bite.” Serves 8 (1 1/4 cups each); Prep Time: 30 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
5 medium sweet potatoes, (about 2 pounds)
2 tablespoons butter
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
6 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1 medium potato, peeled and cut into cubes (about 1 cup)
1/3 cup maple-flavored syrup
1/8 teaspoon ground white pepper
2 tablespoons light cream, (optional)
Directions
Pierce the sweet potatoes with a fork. Microwave on HIGH for 8 to 13 minutes or bake at 400°F. for 1 hour or until they're fork-tender. Cut in half lengthwise. Scoop out potato pulp and set aside.
Heat the butter in a 6-quart saucepot over medium heat. Add the onion and celery to the saucepot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.
Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
Tips Tip: Substitute 3 3/4 cups mashed, drained, canned sweet potatoes for the fresh sweet potatoes.
BEEF STEW
I tend to be a vegetarian for a variety of reasons. But I wasn't always one; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.
2-3 lbs. stewing beef
3 T oil
1 C flour
2 C water
1 onion, chopped
8 oz tomato sauce
6 oz tomato paste
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
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
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
SHEPHERD'S PIE WITH POTATO TOPPING
This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
APPLE-CRANBERRY CRISP
I'm not sure where I originally found this; probably on an old emailing list.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
ROASTED SWEET POTATO SOUP
This comes from FamilyTime, and starts off, “Roasting the sweet potatoes for this soup deepens their flavor, and when combined with broth, vegetables and maple syrup, you've got an amazing soup that gets better with every bite.” Serves 8 (1 1/4 cups each); Prep Time: 30 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
5 medium sweet potatoes, (about 2 pounds)
2 tablespoons butter
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
6 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1 medium potato, peeled and cut into cubes (about 1 cup)
1/3 cup maple-flavored syrup
1/8 teaspoon ground white pepper
2 tablespoons light cream, (optional)
Directions
Pierce the sweet potatoes with a fork. Microwave on HIGH for 8 to 13 minutes or bake at 400°F. for 1 hour or until they're fork-tender. Cut in half lengthwise. Scoop out potato pulp and set aside.
Heat the butter in a 6-quart saucepot over medium heat. Add the onion and celery to the saucepot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.
Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
Tips Tip: Substitute 3 3/4 cups mashed, drained, canned sweet potatoes for the fresh sweet potatoes.
BEEF STEW
I tend to be a vegetarian for a variety of reasons. But I wasn't always one; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.
2-3 lbs. stewing beef
3 T oil
1 C flour
2 C water
1 onion, chopped
8 oz tomato sauce
6 oz tomato paste
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
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
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
SHEPHERD'S PIE WITH POTATO TOPPING
This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
Tuesday, April 21, 2015
Tuesday Recipes
Quickly jumping in to post some yummy recipes for today. Enjoy!
SCUDERI KIDS' FAST, FAKE-BAKED ZITI
This comes from Rachel Ray of The Food Network's 30 Minute Meals. Total Time: 45 min; Prep: 20 min; Cook: 25 min; Yield: 6 servings; Level: easy. Rachel added the Spinach and Artichoke Salad, which follows.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/scuderi-kids-fast-fake-baked-ziti-recipe.print.html?oc=linkback
Ingredients
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
Crusty bread, to pass at table
Directions
Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
SPINACH AND ARTICHOKE SALAD
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
CORNMEAL GRIDDLE CAKES WITH HONEY BUTTER SYRUP
This comes from The Baker Chick. If you haven't checked out her newsletter, you should; she has lots of yummy recipes. Yield: 6-8 griddle cakes
To view this online, click here.
Ingredients
1/2 cup ground cornmeal
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon canola oil
1 large egg, lightly beaten
about 4 tablespoons of butter for frying the cakes
For the Syrup4 tablespoons butter
4 tablespoons honey
Instructions
In a bowl whisk together the cornmeal, flour, baking powder and salt. Make a small well in the middle and pour in the buttermilk, oil and egg. Whisk until smooth.
Set batter aside while you preheat your skillet on medium low heat. Melt the butter for the syrup and stir in the honey until smooth.
Melt about a tablespoon of butter in the skillet and cook the griddle cakes, 1-3 at a time depending on the size of your pan. When bubbles form and pop in the batter, carefully flip each cake and cook until golden.
Repeat with more butter for each batch. Serve griddle cakes with honey butter syrup.
ROCKIN' RICE PUDDING
This comes from Tyler Florence, of The Food Network's Food 911. Total Time: 30 min; Prep: 5 min; Cook: 25 min; Yield; 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/rockin-rice-pudding-recipe.print.html?oc=linkback
Ingredients
3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided
Directions
Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
WHOLE WHEAT NO-KNEAD BREAD
This recipe comes from TheKitchn. I really enjoy TheKitchn's email updates, as well as the updates from its sibling site, Apartment Therapy. If you haven't checked either one out, I highly recommend doing so, and signing up for their email updates. Go ahead, I'll wait...(Taps foot.) Oh, alright, as long as you do check them out.
This recipe makes 1 loaf, and can be viewed online by clicking here.
1 1/2 cups water
1/4 teaspoon active dry or instant yeast
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons salt
Mix the water and yeast in a large bowl and allow to stand until the yeast is dissolved, about 5 minutes. Add the flour and salt. Stir to form a very wet, shaggy dough. Make sure all the flour has been incorporated; the dough should feel sticky to the touch.
Cover the bowl and set it somewhere warm and away from kitchen traffic for 12 to 18 hours. After rising, the dough can be refrigerated for up to 3 days if you don’t have time to bake it right away.
Turn the dough out onto a lightly floured surface. Dust your hands with flour. Starting with the edge nearest you, lift up the dough and fold it over on itself. Next, pick up the edge furthest from you and fold it over the dough as well. Repeat with the edges to the left and right. The dough should hold together in a neat package. Sprinkle the top generously with flour and cover with a clean cotton dishtowel. Let the dough rise until doubled, about 2 hours (slightly longer if chilled from the fridge).
When you see that the dough has almost finish rising, place a 3 1/2-quart (or larger) Dutch oven or heavy pot with oven-safe lid in the oven and heat the oven to 475°F.
To bake the bread, very carefully remove the pot from the oven with oven mitts and remove the lid. Dust your hands with flour and scoop the dough from the counter. It’s ok if it sticks; a bench scraper can help transfer the dough. Drop the dough seams down into the Dutch oven. Be careful to avoid touching the hot sides of the pot with your hands.
Cover the pot and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for another 15 to 30 minutes, until the loaf turns a deep golden brown. Don’t be afraid to let it get really deep brown in spots. If you’re unsure if it has finished baking, you can also check that the internal temperature is 200°F on an instant-read thermometer.
Remove the loaf from the Dutch oven with heat-proof spatulas and potholders. Transfer to a wire rack to finish cooling. Wait to slice until the loaf has cooled to room temperature.
Recipe Notes
Try other flours, such as rye and spelt, in place of up to half the all-purpose flour.
ITALIAN TOMATO & BREAD SOUP
This comes from another of my favorite emailing lists. (Yes, I do subscribe to a few. I've left some for a variety of reasons; others, like those in today's blog, I've found and stuck with because I like/love them.) This one is from Seattle's Macrina Bakery. I know I've said this before on this blog, but if I'm ever fortunate enough to take a touring-the-U.S. road trip, this is one of the places in Seattle that I'll have to stop in and check out the bakery.
Ingredients
8 medium-sized ripe tomatoes
1/4 cup pure olive oil
3 cloves garlic, crushed and peeled
2 1/2 tbsp coarsely chopped fresh basil
2 tbsp coarsely chopped fresh oregano
4 cups (about 6 oz) day-old white bread, cut into 1-inch cubes
4 cups chicken stock
Extra virgin olive oil, for garnish
Coarse sea salt, for garnish
Preparation
Fill a large saucepan with water and bring it to a boil over high heat. Place a handful of ice cubes in a medium bowl and fill it halfway with cold water; this will be an ice bath to “shock,” or stop, the cooking of the tomatoes after they are blanched.
Cut a 1-inch X at the base of each tomato, then remove the top core. Gently drop the tomatoes into the boiling water and bring the water back up to a boil. Cook until the skin at the X in the base of the tomatoes peels away easily. This might take only a few seconds or possibly up to a few minutes, depending on the tomatoes’ ripeness (the riper they are, the more quickly their skins will loosen). With a slotted spoon, lift the tomatoes out and place them into the cold-water bath. Cool for 10 minutes.
Remove the skins from the tomatoes and discard. Halve the tomatoes and discard the seeds. Coarsely chop the tomatoes into 1/2-inch pieces and put in a medium bowl. Set aside.
Pour the pure olive oil into a medium soup pot over low heat. When the oil is warm, add the crushed garlic. Cook gently for 1 minute (avoid burning the garlic), then add the basil and oregano and cook, stirring, for another minute. Add the bread cubes and toss so they absorb the oil and herbs. Increase the heat to medium-low and cook for 10 minutes, tossing regularly to lightly brown the bread cubes. Add the tomatoes and increase the heat to medium, releasing their juices. Simmer for 10 minutes.
Add the chicken stock and bring the soup back to a simmer, cooking for about 20 minutes to slightly reduce the stock and develop flavor. This is a typical rustic soup, so there is no need to puree, but do use a potato masher or slotted spoon to break up any large chunks. Ladle your bread soup into a shallow soup bowl and top it with a drizzle of extra virgin olive oil and a sprinkle of coarse sea salt.
SCUDERI KIDS' FAST, FAKE-BAKED ZITI
This comes from Rachel Ray of The Food Network's 30 Minute Meals. Total Time: 45 min; Prep: 20 min; Cook: 25 min; Yield: 6 servings; Level: easy. Rachel added the Spinach and Artichoke Salad, which follows.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/scuderi-kids-fast-fake-baked-ziti-recipe.print.html?oc=linkback
Ingredients
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
Crusty bread, to pass at table
Directions
Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
SPINACH AND ARTICHOKE SALAD
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
CORNMEAL GRIDDLE CAKES WITH HONEY BUTTER SYRUP
This comes from The Baker Chick. If you haven't checked out her newsletter, you should; she has lots of yummy recipes. Yield: 6-8 griddle cakes
To view this online, click here.
Ingredients
1/2 cup ground cornmeal
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon canola oil
1 large egg, lightly beaten
about 4 tablespoons of butter for frying the cakes
For the Syrup4 tablespoons butter
4 tablespoons honey
Instructions
In a bowl whisk together the cornmeal, flour, baking powder and salt. Make a small well in the middle and pour in the buttermilk, oil and egg. Whisk until smooth.
Set batter aside while you preheat your skillet on medium low heat. Melt the butter for the syrup and stir in the honey until smooth.
Melt about a tablespoon of butter in the skillet and cook the griddle cakes, 1-3 at a time depending on the size of your pan. When bubbles form and pop in the batter, carefully flip each cake and cook until golden.
Repeat with more butter for each batch. Serve griddle cakes with honey butter syrup.
ROCKIN' RICE PUDDING
This comes from Tyler Florence, of The Food Network's Food 911. Total Time: 30 min; Prep: 5 min; Cook: 25 min; Yield; 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/rockin-rice-pudding-recipe.print.html?oc=linkback
Ingredients
3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided
Directions
Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
WHOLE WHEAT NO-KNEAD BREAD
This recipe comes from TheKitchn. I really enjoy TheKitchn's email updates, as well as the updates from its sibling site, Apartment Therapy. If you haven't checked either one out, I highly recommend doing so, and signing up for their email updates. Go ahead, I'll wait...(Taps foot.) Oh, alright, as long as you do check them out.
This recipe makes 1 loaf, and can be viewed online by clicking here.
1 1/2 cups water
1/4 teaspoon active dry or instant yeast
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons salt
Mix the water and yeast in a large bowl and allow to stand until the yeast is dissolved, about 5 minutes. Add the flour and salt. Stir to form a very wet, shaggy dough. Make sure all the flour has been incorporated; the dough should feel sticky to the touch.
Cover the bowl and set it somewhere warm and away from kitchen traffic for 12 to 18 hours. After rising, the dough can be refrigerated for up to 3 days if you don’t have time to bake it right away.
Turn the dough out onto a lightly floured surface. Dust your hands with flour. Starting with the edge nearest you, lift up the dough and fold it over on itself. Next, pick up the edge furthest from you and fold it over the dough as well. Repeat with the edges to the left and right. The dough should hold together in a neat package. Sprinkle the top generously with flour and cover with a clean cotton dishtowel. Let the dough rise until doubled, about 2 hours (slightly longer if chilled from the fridge).
When you see that the dough has almost finish rising, place a 3 1/2-quart (or larger) Dutch oven or heavy pot with oven-safe lid in the oven and heat the oven to 475°F.
To bake the bread, very carefully remove the pot from the oven with oven mitts and remove the lid. Dust your hands with flour and scoop the dough from the counter. It’s ok if it sticks; a bench scraper can help transfer the dough. Drop the dough seams down into the Dutch oven. Be careful to avoid touching the hot sides of the pot with your hands.
Cover the pot and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for another 15 to 30 minutes, until the loaf turns a deep golden brown. Don’t be afraid to let it get really deep brown in spots. If you’re unsure if it has finished baking, you can also check that the internal temperature is 200°F on an instant-read thermometer.
Remove the loaf from the Dutch oven with heat-proof spatulas and potholders. Transfer to a wire rack to finish cooling. Wait to slice until the loaf has cooled to room temperature.
Recipe Notes
Try other flours, such as rye and spelt, in place of up to half the all-purpose flour.
ITALIAN TOMATO & BREAD SOUP
This comes from another of my favorite emailing lists. (Yes, I do subscribe to a few. I've left some for a variety of reasons; others, like those in today's blog, I've found and stuck with because I like/love them.) This one is from Seattle's Macrina Bakery. I know I've said this before on this blog, but if I'm ever fortunate enough to take a touring-the-U.S. road trip, this is one of the places in Seattle that I'll have to stop in and check out the bakery.
Ingredients
8 medium-sized ripe tomatoes
1/4 cup pure olive oil
3 cloves garlic, crushed and peeled
2 1/2 tbsp coarsely chopped fresh basil
2 tbsp coarsely chopped fresh oregano
4 cups (about 6 oz) day-old white bread, cut into 1-inch cubes
4 cups chicken stock
Extra virgin olive oil, for garnish
Coarse sea salt, for garnish
Preparation
Fill a large saucepan with water and bring it to a boil over high heat. Place a handful of ice cubes in a medium bowl and fill it halfway with cold water; this will be an ice bath to “shock,” or stop, the cooking of the tomatoes after they are blanched.
Cut a 1-inch X at the base of each tomato, then remove the top core. Gently drop the tomatoes into the boiling water and bring the water back up to a boil. Cook until the skin at the X in the base of the tomatoes peels away easily. This might take only a few seconds or possibly up to a few minutes, depending on the tomatoes’ ripeness (the riper they are, the more quickly their skins will loosen). With a slotted spoon, lift the tomatoes out and place them into the cold-water bath. Cool for 10 minutes.
Remove the skins from the tomatoes and discard. Halve the tomatoes and discard the seeds. Coarsely chop the tomatoes into 1/2-inch pieces and put in a medium bowl. Set aside.
Pour the pure olive oil into a medium soup pot over low heat. When the oil is warm, add the crushed garlic. Cook gently for 1 minute (avoid burning the garlic), then add the basil and oregano and cook, stirring, for another minute. Add the bread cubes and toss so they absorb the oil and herbs. Increase the heat to medium-low and cook for 10 minutes, tossing regularly to lightly brown the bread cubes. Add the tomatoes and increase the heat to medium, releasing their juices. Simmer for 10 minutes.
Add the chicken stock and bring the soup back to a simmer, cooking for about 20 minutes to slightly reduce the stock and develop flavor. This is a typical rustic soup, so there is no need to puree, but do use a potato masher or slotted spoon to break up any large chunks. Ladle your bread soup into a shallow soup bowl and top it with a drizzle of extra virgin olive oil and a sprinkle of coarse sea salt.
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