It's Monday, which, of course, means vegetarian recipes. Here are six yummy ones. Enjoy!
VEGAN BLACK BEAN AND AVOCADO SANDWICH WRAP
This comes from Jolinda Hackett, About.com's Vegetarinan Food guide. She writes, “Like vegetarian wrap sandwiches? Like black beans and avocado? Try this healthy vegan black bean and avocado wrapped sandwich, or call it a burrito if you prefer. Either way, this is a simple, quick and easy lunch idea. Just combine black beans, salsa, chopped avocado and some seasoning, wrapped it up and enjoy! It couldn't be simpler. I like my food a touch on the salty side, so I might add some sea salt to the mix, and maybe a touch of hot sauce just to give it a boost. Enjoy!”
Ingredients:
1 cup canned black beans, rinsed and drained
1/2 teaspoon cumin
4 tablespoons salsa
4 whole-grain tortillas
1/2 avocado, chopped
Preparation:
Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Wrap, and serve.
VEGETARIAN SPANISH PAELLA
Another one of Jolinda Hackett's offerings. She writes, "A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat - I promise! This meatless rice paella dish is prepared from lots of healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. Several users have given this paella recipe five out of five stars, so you can be sure that you'll love it.” From The Compassionate Cook Cookbook. To view this online, click here.
Ingredients:
1 cup white rice
2 cups boiling water
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tsp salt
1 tbsp paprika
1 tsp turmeric
1 cup peas
1 cup artichoke hearts, drained and quartered
Preparation:
Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.
In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes. Add the peppers and tomato and continue to sautee over medium heat for three minutes.
Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.cAdd the peas and artichoke hearts and cook about one minute longer.
CHICKPEA, BEET, AND APPLE PANINI
From the July/August 2011 issue of Vegetarian Times, page 36. The recipe starts off, "Never had raw beet in a sandwich? This panini will have you hooked.” Serves 4.
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
3 Tbs. vegan mayonnaise
1 Tbs. lemon juice
1 tsp. chopped fresh tarragon
8 slices sesame semolina bread (8 oz.)
1 medium golden beet, peeled and sliced
1 Granny smith apple, thinly sliced
1/4 cup broccoli or radish sprouts
4 Tbs. prepared black olive tapenade
Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.
Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.
Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)
nutritional information Per Sandwich: Calories: 388; Protein: 12 g; Total Fat: 14 g; Saturated Fat: 1 g; Carbohydrates: 57 g; Cholesterol: 0 mg; Sodium: 749 mg; Fiber: 8 g; Sugar: 10 g; Vegan
CHERRY TOMATO FOCACCIA
This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.
Topping
1/4 cup shelled roasted pistachios
1/4 cup olive oil
1 clove garlic, minced (1 tsp.)
1/2 tsp. finely chopped fresh rosemary
2 cups heirloom cherry tomatoes, halved
Focaccia
3 1/2 cups bread flour
1 Tbs. sugar
2 1/2 tsp. instant yeast
2 tsp. salt
Olive oil, for greasing baking sheet
To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.
To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.
Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.
Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.
nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4 1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
1 large onion, choppe
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
Monday, August 31, 2015
Friday, August 28, 2015
Weekend Recipes
Enjoy!
BUSH’S® DINSPIRATION: CHIPOTLE GRILLED SHRIMP
This comes from BUSH’S® Best emailed newsletter. I recommend checking out their site and signing up for their newsletter.
This recipe begins, “Mildly smoky chipotle gives a depth of flavor to juicy jumbo shrimp. For an extra chipotle kick, serve with Smokehouse Tradition Grillin’ Beans®.” Prep Time: 15 minutes; Cook Time: 8 minutes; Total Time: 23 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (22 oz) BUSH'S® Smokehouse Tradition Grillin' Beans®
1 can chipotle peppers in adobo sauce
1/4 cup canola oil
1/4 cup freshly-squeezed lime juice
3 cloves garlic
1/2 tsp salt
1 large handful cilantro
2 lbs peeled and deveined jumbo shrimp
1 pkg wood skewers
Directions
For Marinade: In blender or food processor, blend peppers, oil, lime juice, garlic and salt until smooth. Add cilantro to mixture, blend until ingredients are combined. Pour marinade into large plastic resealable bag.
For Shrimp: Place shrimp in bag of marinade, shake to coat and refrigerate for 2 hours to overnight.
While shrimp is marinating, soak wood skewers in water for at least 1 hour.
Set clean, well-oiled grill to low heat. When grill is hot, thread shrimp onto skewers and place on grill. Cook for 3-4 minutes on each side until shrimp is opaque.
Remove skewers from grill and place on serving platter.
Serve with BUSH’S® Smokehouse Tradition Grillin’ Beans® or BUSH’S® Black Bean Fiesta Grillin’ Beans®.
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
AUTUMN SQUASH CASSEROLE
This comes from a long-since-forgotten emailing list.
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
CLASSIC BLUEBERRY PIE
This comes from Seattle's Macrina Bakery. If I ever get to do a road trip, this is one place I've got to stop at.
This recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
FRENCH ONION SOUP
My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.
Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes
Ingredients:
4 large yellow onions, cut in large dice
1/2 stick unsalted butter
1 tbsp sherry vinegar
1/4 cup dry sherry wine
2 sprigs fresh thyme
1/2 tsp salt
fresh ground black pepper to taste
1 bay leaf
3 cups high-quality beef broth
3 cups high-quality chicken broth
1 cup water
For the topping:
toasted French bread
8 oz shredded Gruyere cheese, or other Swiss cheese
Preparation:
In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.
Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).
Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
DEEP DISH LOW-CARB PIZZA
This recipe comes from Laura Dolson, About.com's Low Carb diets guide. Laura writes, “I know this egg-based crust is going to sound strange, but I urge you to trust me and try this. I've tried a whole lot of low-carb pizza crusts over the years, and this is really the best one. No, it isn't like regular, but it's really good. Based on some of the comments, I'm now realizing that some people are expecting a crisp crust, or a thin crust. This crust is neither crisp nor thin. However, you can make it thinner by using fewer eggs and less cream cheese.” Makes 8 servings.
Ingredients:
6 eggs
6 oz cream cheese (3/4 package) at room temperature
1 teaspoon garlic powder
1 1/2 teaspoon oregano or other Italian seasoning
1/2 teaspoon salt
pinches of black and/or cayenne pepper
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assagio)
Preparation:
Heat the oven to 350° F.
Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.
Spread cheese in bottom of well-buttered 9X13 pan. I often use an Italian blend such as Trader Joe's Quattro Formaggio. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.
Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.
Nutritional Information: Each serving has 1.5 grams effective carbohydrate plus 11 grams protein, and 179 calories.
BUSH’S® DINSPIRATION: CHIPOTLE GRILLED SHRIMP
This comes from BUSH’S® Best emailed newsletter. I recommend checking out their site and signing up for their newsletter.
This recipe begins, “Mildly smoky chipotle gives a depth of flavor to juicy jumbo shrimp. For an extra chipotle kick, serve with Smokehouse Tradition Grillin’ Beans®.” Prep Time: 15 minutes; Cook Time: 8 minutes; Total Time: 23 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (22 oz) BUSH'S® Smokehouse Tradition Grillin' Beans®
1 can chipotle peppers in adobo sauce
1/4 cup canola oil
1/4 cup freshly-squeezed lime juice
3 cloves garlic
1/2 tsp salt
1 large handful cilantro
2 lbs peeled and deveined jumbo shrimp
1 pkg wood skewers
Directions
For Marinade: In blender or food processor, blend peppers, oil, lime juice, garlic and salt until smooth. Add cilantro to mixture, blend until ingredients are combined. Pour marinade into large plastic resealable bag.
For Shrimp: Place shrimp in bag of marinade, shake to coat and refrigerate for 2 hours to overnight.
While shrimp is marinating, soak wood skewers in water for at least 1 hour.
Set clean, well-oiled grill to low heat. When grill is hot, thread shrimp onto skewers and place on grill. Cook for 3-4 minutes on each side until shrimp is opaque.
Remove skewers from grill and place on serving platter.
Serve with BUSH’S® Smokehouse Tradition Grillin’ Beans® or BUSH’S® Black Bean Fiesta Grillin’ Beans®.
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
AUTUMN SQUASH CASSEROLE
This comes from a long-since-forgotten emailing list.
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
CLASSIC BLUEBERRY PIE
This comes from Seattle's Macrina Bakery. If I ever get to do a road trip, this is one place I've got to stop at.
This recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
FRENCH ONION SOUP
My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.
Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes
Ingredients:
4 large yellow onions, cut in large dice
1/2 stick unsalted butter
1 tbsp sherry vinegar
1/4 cup dry sherry wine
2 sprigs fresh thyme
1/2 tsp salt
fresh ground black pepper to taste
1 bay leaf
3 cups high-quality beef broth
3 cups high-quality chicken broth
1 cup water
For the topping:
toasted French bread
8 oz shredded Gruyere cheese, or other Swiss cheese
Preparation:
In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.
Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).
Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
DEEP DISH LOW-CARB PIZZA
This recipe comes from Laura Dolson, About.com's Low Carb diets guide. Laura writes, “I know this egg-based crust is going to sound strange, but I urge you to trust me and try this. I've tried a whole lot of low-carb pizza crusts over the years, and this is really the best one. No, it isn't like regular, but it's really good. Based on some of the comments, I'm now realizing that some people are expecting a crisp crust, or a thin crust. This crust is neither crisp nor thin. However, you can make it thinner by using fewer eggs and less cream cheese.” Makes 8 servings.
Ingredients:
6 eggs
6 oz cream cheese (3/4 package) at room temperature
1 teaspoon garlic powder
1 1/2 teaspoon oregano or other Italian seasoning
1/2 teaspoon salt
pinches of black and/or cayenne pepper
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assagio)
Preparation:
Heat the oven to 350° F.
Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.
Spread cheese in bottom of well-buttered 9X13 pan. I often use an Italian blend such as Trader Joe's Quattro Formaggio. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.
Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.
Nutritional Information: Each serving has 1.5 grams effective carbohydrate plus 11 grams protein, and 179 calories.
Thursday, August 27, 2015
Diabetic Thursday
It's Thursday, which, of course, means Diabetic Thursday here.
Years ago, if someone had mentioned fixing diabetic food, I would have thought several things: complicated, boring, and definitely something I would never want to fix.
And then, real life hit. A family member was diagnosed as a diabetic, and suddenly things changed. The first few weeks entailed several home-health nurses stopping by, helping with meds, answering our million-and-one-questions, telling us about food choices and options...the whole enchilada, as it were. It was incredible, the amount of information we had to ingest.
If you or a loved one has diabetes, you know the feeling. And if it's been a while, you know that diabetic food doesn't need to be boring or complicated. Here are six recipes that prove this. Enjoy!
For more diabetic recipes, as well as links to articles dealing with diabetes, check out Diabetic Delights: A Confessions of a Foodie Offspring.
EGGPLANT AND TOMATO CASSEROLE
Yield: 8 servings
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1g; Sodium: 245mg; Cholesterol: 53.3mg; Fat: 1.9g; Carbohydrates: 16.9g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
View online: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
STRIP STEAKS WITH BROILED ASPARAGUS
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/727.shtmlView online: http://diabeticgourmet.com/recipes/html/727.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
Vegetable oil cooking spray
1 (8 ounces) boneless beef top loin (strip) steak, cut about 3/4-inch thick, trimmed of all fat
1 or 2 cloves of garlic, coarsely chopped
1/2 teaspoon cracked or coarsely ground black pepper
8 - 10 (6 ounces) thin asparagus spears, trimmed
2 teaspoons garlic-flavored olive oil or regular olive oil
Sauce:
1/2 cup low-salt beef broth
1 tablespoon dry white wine
1/4 teaspoon Dijon mustard
Directions
Rub steak on both sides with a mixture of garlic and pepper. Place asparagus in shallow dish and drizzle with oil.
For sauce, in a medium skillet stir together broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced in volume to 1/4 cup. Whisk in mustard. Remove from heat and keep warm.
Preheat the broiler. Spray an unheated broiler pan with cooking spray and place steak on it. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and place asparagus into the pan next to the steak for the last two minutes of broiling.
Spoon sauce onto a plate. Cut steak in half crosswise and place atop sauce. Top with asparagus spears.
Serving size: 3 ounces cooked beef top loin steak with 2 tablespoons sauce and four spears of asparagus
Nutritional Information Per Serving: Calories: 226; Protein: 26 g; Fat: 11 g; Sodium: 58 mg; Cholesterol: 67 mg; Dietary Fiber: 1 g; Carbohydrates: 3 g; Exchanges: 3 Medium-Fat Meat, 1 Fat, 1/2 Vegetable
MEXICAN CHICKEN SOUP
Yield: 10 servings. Serving Size: 1-1/2 cups. May be viewed online at http://diabeticgourmet.com/recipes/html/1206.shtml
Ingredients
1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced
Directions
In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
Add chicken, zucchini and peas.
Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.
Nutritional Information Per Serving: Calories: 250; Protein: 33 g; Fat: 6 g; Sodium: 280 mg; Cholesterol: 75 mg; Saturated Fat: 1.5 g; Dietary Fiber: 5 g; Carbohydrates: 14 g
ANGEL PECAN CUPCAKES
Yield: 12 servings
View online: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving: Calories: 112; Protein: 3 g; Fat: 4 g; Sodium: 27 mg; Cholesterol: 35 mg; Carbohydrates: 20 g; Glycemic Index: 30, Glycemic Load: 6; Exchanges: 1-1/2 Starch
Years ago, if someone had mentioned fixing diabetic food, I would have thought several things: complicated, boring, and definitely something I would never want to fix.
And then, real life hit. A family member was diagnosed as a diabetic, and suddenly things changed. The first few weeks entailed several home-health nurses stopping by, helping with meds, answering our million-and-one-questions, telling us about food choices and options...the whole enchilada, as it were. It was incredible, the amount of information we had to ingest.
If you or a loved one has diabetes, you know the feeling. And if it's been a while, you know that diabetic food doesn't need to be boring or complicated. Here are six recipes that prove this. Enjoy!
For more diabetic recipes, as well as links to articles dealing with diabetes, check out Diabetic Delights: A Confessions of a Foodie Offspring.
EGGPLANT AND TOMATO CASSEROLE
Yield: 8 servings
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1g; Sodium: 245mg; Cholesterol: 53.3mg; Fat: 1.9g; Carbohydrates: 16.9g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
View online: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
STRIP STEAKS WITH BROILED ASPARAGUS
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/727.shtmlView online: http://diabeticgourmet.com/recipes/html/727.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
Vegetable oil cooking spray
1 (8 ounces) boneless beef top loin (strip) steak, cut about 3/4-inch thick, trimmed of all fat
1 or 2 cloves of garlic, coarsely chopped
1/2 teaspoon cracked or coarsely ground black pepper
8 - 10 (6 ounces) thin asparagus spears, trimmed
2 teaspoons garlic-flavored olive oil or regular olive oil
Sauce:
1/2 cup low-salt beef broth
1 tablespoon dry white wine
1/4 teaspoon Dijon mustard
Directions
Rub steak on both sides with a mixture of garlic and pepper. Place asparagus in shallow dish and drizzle with oil.
For sauce, in a medium skillet stir together broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced in volume to 1/4 cup. Whisk in mustard. Remove from heat and keep warm.
Preheat the broiler. Spray an unheated broiler pan with cooking spray and place steak on it. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and place asparagus into the pan next to the steak for the last two minutes of broiling.
Spoon sauce onto a plate. Cut steak in half crosswise and place atop sauce. Top with asparagus spears.
Serving size: 3 ounces cooked beef top loin steak with 2 tablespoons sauce and four spears of asparagus
Nutritional Information Per Serving: Calories: 226; Protein: 26 g; Fat: 11 g; Sodium: 58 mg; Cholesterol: 67 mg; Dietary Fiber: 1 g; Carbohydrates: 3 g; Exchanges: 3 Medium-Fat Meat, 1 Fat, 1/2 Vegetable
MEXICAN CHICKEN SOUP
Yield: 10 servings. Serving Size: 1-1/2 cups. May be viewed online at http://diabeticgourmet.com/recipes/html/1206.shtml
Ingredients
1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced
Directions
In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
Add chicken, zucchini and peas.
Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.
Nutritional Information Per Serving: Calories: 250; Protein: 33 g; Fat: 6 g; Sodium: 280 mg; Cholesterol: 75 mg; Saturated Fat: 1.5 g; Dietary Fiber: 5 g; Carbohydrates: 14 g
ANGEL PECAN CUPCAKES
Yield: 12 servings
View online: http://diabeticgourmet.com/recipes/html/746.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving: Calories: 112; Protein: 3 g; Fat: 4 g; Sodium: 27 mg; Cholesterol: 35 mg; Carbohydrates: 20 g; Glycemic Index: 30, Glycemic Load: 6; Exchanges: 1-1/2 Starch
Wednesday, August 26, 2015
Wednesday Recipes
Better late than never. Here are today's six recipes. Enjoy!
VERY BERRY PIE WITH BLACKBERRY, BLUEBERRY AND RASPBERRY
This comes from Joy Nordenstrom, About.com's Cooking for Two and Romantic Meals Expert. She writes, “This Very Berry Pie with Blackberry, Blueberry and Raspberry was definitely the way to my guy’s heart! He loves this pie each and every time I have made it. It is truly one of his favorite desserts. In the fall and winter, when I can’t get the fresh berries as easily, I simply use frozen berries and just add a bit more cornstarch.” Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 6 slices of pie
To view this online, click here.
Ingredients
For Pie Filling and Crust:
1 pre-made refrigerated pie crust, Immaculate is my personal favorite brand
4 cups blackberries
2 cups raspberries
1 1/2 cups blueberries
1/4 cup of cornstarch (if berries are exceptionally juicy or if you are using frozen berries you will want to increase the amount of cornstarch and/or add some instant tapioca to the mix)
1 cup of sugar
2 teaspoons cinnamon
3 tablespoons lemon juice
2 tablespoons Almond Liquor (Amartto)
4 teaspoons of unsalted butter, cold
1/8 teaspoon of salt
For topping:
1 egg white
1/2 teaspoon of water
2 tablespoons of raw sugar
1 teaspoon cinnamon
1/8 teaspoon cardamom
For Serving:
Optional a scoop of vanilla or pralines and cream ice cream
Special Tools: 4-cup capacity glass pie dish
Preparation
Pre-heat the oven to 450 degrees and place a cookie sheet in the oven. Roll out the pre-made piecrust and place into a large glass pie dish. Combine the lemon juice, almond liquor and cornstarch in a large bowl. Combine the salt, sugar and cinnamon in another small bowl. Add the berries to the liquid mixture and lightly stir enough to cover berries. Sprinkle the sugar mixture over the berries and stir again till coated.
Pour into the piecrust. Chop up the butter into little pieces and scatter on top of the berries. Add the top crust and crimp the top and bottom crusts together. Cut 4-6 one-inch marks into the top of the crust with a sharp knife to allow the steam to escape while cooking.
Whisk vigorously the egg white and water. Use a pastry brush and paint the entire surface of the piecrust. Combine the sugar, cinnamon and cardamom. Sprinkle the sugar evenly over the surface of the piecrust. Cover the outer edge of the crust with tinfoil. Place pie on heated cookie sheet and put in center of oven. After 10 minutes reduce the oven temperature to 350 degrees. After a half hour remove the tinfoil and rotate the pie. Bake for a total of 45 minutes to one hour.
Once lightly browned, remove from oven and let sit on a wire rack for at least 3 hours. Yes, I know it is torture but if you don’t your pie won’t be fully set. There will still be juice when cut but it won’t collapse if properly set. Serve with vanilla or pralines and cream ice cream.
SOUTHERN PEACH COBBLER
This yummy recipe comes from The Baker Chick, one of my favorite emailed newsletters. This one begins, “Peach season is here and I hope you get a chance to bake this fabulous crowd-pleasing recipe. I’m my baker chick mojo comes back soon- again thank you so much for bearing with me! Xo” Yield: 10 – 12 servings. Adapted from Down How with the Neeleys on The Food Network.
To view this online, go to http://www.thebakerchick.com/2015/08/southern-peach-cobbler/.
Ingredients
10 ripe peaches – peeled and sliced
1 teaspoon cinnamon
2 cups brown sugar
3 tablespoons corn starch or flour
Biscuit Dough:
2 cups flour
1/4 cup granulated sugar, plus 1 1/2 tablespoons for sprinkling (raw sugar would be great for this too)
1/2 teaspoon salt
2 teaspoons baking powder
1 stick butter, cubed and chilled
3/4 cup buttermilk
1 egg white, for washing
Instructions
Preheat the oven to 375 degrees F.
In a large 13x9 baking dish, combine the peaches, brown sugar, cinnamon, and corn starch. Toss gently to combine.
n a large bowl combine the flour, sugar, salt, and baking powder. Cut in the butter with a fork, pastry blender or 2 knives until the dough resembles sand. Slowly add the buttermilk, stirring with a wooden spoon until the dough comes together. (You may not use all of the buttermilk.) With floured hands gently knead the dough together a bit until it comes together but is still sticky.
Scoop the dough into 4 inch (or so) biscuits and arrange over the peaches using your floured hands to flatten slightly if needed. Use the egg white as a wash, brushing on top of dough. Sprinkle the 1 1/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.
Serve warm with vanilla ice cream!
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
ONE-POT PASTA PRIMAVERA
Another goodie from Vegetarian Times, this time, from page 74 of the June 2011 issue. It starts off, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Serves 4 in 30 minutes or less.
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
nutritional information Per 2-cup serving: Calories: 346; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 52 g; Cholesterol: 0 mg; Sodium: 112 mg; Fiber: 5 g; Sugar: 5 g
CURRY CHICKEN
I'm not sure what emailing list I got this one from; maybe About.com? But when I saved it, it was without info.
The recipe starts off, "Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed." Serves 2 - 4; Prep Time: 10 minutes; Cook Time: 25 minutes
Ingredients:
3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional
Preparation:
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry1 until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).
Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
VERY BERRY PIE WITH BLACKBERRY, BLUEBERRY AND RASPBERRY
This comes from Joy Nordenstrom, About.com's Cooking for Two and Romantic Meals Expert. She writes, “This Very Berry Pie with Blackberry, Blueberry and Raspberry was definitely the way to my guy’s heart! He loves this pie each and every time I have made it. It is truly one of his favorite desserts. In the fall and winter, when I can’t get the fresh berries as easily, I simply use frozen berries and just add a bit more cornstarch.” Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 6 slices of pie
To view this online, click here.
Ingredients
For Pie Filling and Crust:
1 pre-made refrigerated pie crust, Immaculate is my personal favorite brand
4 cups blackberries
2 cups raspberries
1 1/2 cups blueberries
1/4 cup of cornstarch (if berries are exceptionally juicy or if you are using frozen berries you will want to increase the amount of cornstarch and/or add some instant tapioca to the mix)
1 cup of sugar
2 teaspoons cinnamon
3 tablespoons lemon juice
2 tablespoons Almond Liquor (Amartto)
4 teaspoons of unsalted butter, cold
1/8 teaspoon of salt
For topping:
1 egg white
1/2 teaspoon of water
2 tablespoons of raw sugar
1 teaspoon cinnamon
1/8 teaspoon cardamom
For Serving:
Optional a scoop of vanilla or pralines and cream ice cream
Special Tools: 4-cup capacity glass pie dish
Preparation
Pre-heat the oven to 450 degrees and place a cookie sheet in the oven. Roll out the pre-made piecrust and place into a large glass pie dish. Combine the lemon juice, almond liquor and cornstarch in a large bowl. Combine the salt, sugar and cinnamon in another small bowl. Add the berries to the liquid mixture and lightly stir enough to cover berries. Sprinkle the sugar mixture over the berries and stir again till coated.
Pour into the piecrust. Chop up the butter into little pieces and scatter on top of the berries. Add the top crust and crimp the top and bottom crusts together. Cut 4-6 one-inch marks into the top of the crust with a sharp knife to allow the steam to escape while cooking.
Whisk vigorously the egg white and water. Use a pastry brush and paint the entire surface of the piecrust. Combine the sugar, cinnamon and cardamom. Sprinkle the sugar evenly over the surface of the piecrust. Cover the outer edge of the crust with tinfoil. Place pie on heated cookie sheet and put in center of oven. After 10 minutes reduce the oven temperature to 350 degrees. After a half hour remove the tinfoil and rotate the pie. Bake for a total of 45 minutes to one hour.
Once lightly browned, remove from oven and let sit on a wire rack for at least 3 hours. Yes, I know it is torture but if you don’t your pie won’t be fully set. There will still be juice when cut but it won’t collapse if properly set. Serve with vanilla or pralines and cream ice cream.
SOUTHERN PEACH COBBLER
This yummy recipe comes from The Baker Chick, one of my favorite emailed newsletters. This one begins, “Peach season is here and I hope you get a chance to bake this fabulous crowd-pleasing recipe. I’m my baker chick mojo comes back soon- again thank you so much for bearing with me! Xo” Yield: 10 – 12 servings. Adapted from Down How with the Neeleys on The Food Network.
To view this online, go to http://www.thebakerchick.com/2015/08/southern-peach-cobbler/.
Ingredients
10 ripe peaches – peeled and sliced
1 teaspoon cinnamon
2 cups brown sugar
3 tablespoons corn starch or flour
Biscuit Dough:
2 cups flour
1/4 cup granulated sugar, plus 1 1/2 tablespoons for sprinkling (raw sugar would be great for this too)
1/2 teaspoon salt
2 teaspoons baking powder
1 stick butter, cubed and chilled
3/4 cup buttermilk
1 egg white, for washing
Instructions
Preheat the oven to 375 degrees F.
In a large 13x9 baking dish, combine the peaches, brown sugar, cinnamon, and corn starch. Toss gently to combine.
n a large bowl combine the flour, sugar, salt, and baking powder. Cut in the butter with a fork, pastry blender or 2 knives until the dough resembles sand. Slowly add the buttermilk, stirring with a wooden spoon until the dough comes together. (You may not use all of the buttermilk.) With floured hands gently knead the dough together a bit until it comes together but is still sticky.
Scoop the dough into 4 inch (or so) biscuits and arrange over the peaches using your floured hands to flatten slightly if needed. Use the egg white as a wash, brushing on top of dough. Sprinkle the 1 1/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.
Serve warm with vanilla ice cream!
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
ONE-POT PASTA PRIMAVERA
Another goodie from Vegetarian Times, this time, from page 74 of the June 2011 issue. It starts off, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Serves 4 in 30 minutes or less.
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
nutritional information Per 2-cup serving: Calories: 346; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 52 g; Cholesterol: 0 mg; Sodium: 112 mg; Fiber: 5 g; Sugar: 5 g
CURRY CHICKEN
I'm not sure what emailing list I got this one from; maybe About.com? But when I saved it, it was without info.
The recipe starts off, "Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed." Serves 2 - 4; Prep Time: 10 minutes; Cook Time: 25 minutes
Ingredients:
3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional
Preparation:
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry1 until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).
Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
Tuesday, August 25, 2015
Tuesday Recipes
Enjoy!
TRIPLE BERRY STRAWBERRY PIE
I'm frequently amazed by where I find recipes these days. I guess I shouldn't be, really. This one, from GE Appliances makes sense, since GE does make stoves and ovens. I'm glad I found this recipe, though...I do have a weakness for pies! This recipes makes 8 servings and can be found online by clicking here.
Ingredients
1 package refrigerated pie crust
3/4 cup sugar
1/3-cup cornstarch
1-1/2 cup sliced strawberries
1-cup fresh blueberries
1-cup fresh raspberries
1 teaspoon lemon zest
1 tablespoon lime juice
1 egg white, slightly beaten (for top crust)
1 can cherry pie filling
Method
Preheat oven to 350 F.
Prepare pie crust according to directions.
Mix all ingredients and pour into pie shell.
Use a top crust or lattice if desired. Brush egg white on top crust.
Bake for 30 to 40 minutes until crust is golden brown.
PATRIOTIC PIE
Another pie from GE Appliances. This recipe makes 6 – 10 servings and can be viewed online by clicking here.
Ingredients
4 cups fresh blueberries (divided)
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 tablespoon fresh lemon juice
1 cup fresh raspberries
12 ounces of cream cheese (softened)
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 9-inch pie shell (baked and cooled)
Whipped cream
Method
In a medium saucepan combine 2 cups of the blueberries with the sugar, cornstarch, and water. Bring to a boil, then reduce heat to medium, stirring constantly until thickened (about 2 minutes or so). Remove from heat and stir in the lemon juice. Set aside to cool.
In a medium bowl, stir the softened cream cheese with the powdered sugar and vanilla until well combined. Gently spread cream cheese mixture on the bottom of the cooled pie crust.
Stir 1 1/2 cups of fresh blueberries into cooled berry mixture. Pour on top of the cream cheese mixture. Sprinkle the raspberries over top, then add the remaining 1/2 cup of fresh blueberries. Chill completely-at least 2 hours.
To serve, garnish with dollops of whipped cream.
CIN-FUL PEACH COBBLER
This peachy recipe comes from Guy Fieri of The Food Network's Guy's Big Bite. Total Time: 1 hr 45 min; Prep: 15 min; Inactive: 15; Cook: 1 hr 15 min; Yield: 10 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/cin-ful-peach-cobbler-recipe.print.html?oc=linkback
Ingredients
For the peach filling:
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
10 cups frozen peaches, thawed, about 3 pounds prepared
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 lemon, juiced
1 teaspoon butter
For the crumb topping:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup all-purpose flour
3/4 cup oats
1/4 cup slivered almonds
1/2 cup dried cranberries
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, room temperature, cut into 8 pieces
Vanilla ice cream or whipped cream, for serving
Special Equipment: 12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware dish
Directions
Preheat oven to 450 degrees F.
To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly.
Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving.
Serve with vanilla ice cream or fresh whipped cream.
SLOW COOKER SPICY SHREDDED CHICKEN
This comes from Joy Nordenstrom, About.com's Cooking for Two and Romantic Meals Expert. She writes, “I love coming home to a meal that is almost ready to eat! This Slow Cooker Shredded Chicken is the perfect base to a Mexican feast. Try some Watermelon Mojitos to cool down the heat of this dish.” Prep Time: 30 minutes; Cook Time: 180 minutes; Total Time: 210 minutes; Yield: 2 – 4 servings
Note: I imagine that it wouldn't be a problem to double this recipe, if so desired.
To view this online, click here.
Ingredients
2 skinless chicken breasts
2 teaspoons cumin
1 teaspoon smoked chipotle powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 limes, juiced
1 red jalapeno, seeded and chopped
1 green jalapeno, seeded and chopped
1/2 red bell pepper, chopped
1 small yellow onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
1 16 oz. can of diced organic tomatoes with juice
1 cup of beer, preferably a Mexican beer
1/2 cup cilantro, chopped (optional)
Preparation
Turn on large crockpot to high heat. Add tomatoes, lime juice and beer. Heat oil in a large sauté pan. Pat dry chicken and add to hot oil. Brown the chicken on both sides. While chicken is cooking add onions and peppers. Saute for 5 to 8 minutes and add garlic and spices. When chicken is browned remove from pan and put in crockpot over tomatoes. Once onion is soft add onion and peppers to cover the chicken.
Cover crockpot and cook for 3 hours on high or longer on medium heat.
Remove chicken breasts and shred with a fork. If using cilantro, toss over chicken. Plus season with salt and pepper, if needed. Add as much juice and tomato mixture from crockpot to suit your taste over chicken and serve with taco accruements.
COUNTRY SCALLOPED POTATOES
This comes from Family Time, and starts off, “Ordinary scalloped potatoes become extraordinary when they're made with ham, onion and a creamy cheese sauce. They make an appetizing addition to just about any meal.”
Prep. time: 15 minutes; Cooking time: 70; Serves: 6 servings (about 1 1/2 cups each) Can be viewed online here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese, (about 4 ounces)
Directions
Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish. Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
BROCCOLI & CHEESE STUFFED SHELLS
This is also from Family Time, and begins, “Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.”
Prep. time: 25 minutes; Cooking time: 25 minutes; Serves: 6 servings (3 shells each) Can be viewed online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese. Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Tips Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
TRIPLE BERRY STRAWBERRY PIE
I'm frequently amazed by where I find recipes these days. I guess I shouldn't be, really. This one, from GE Appliances makes sense, since GE does make stoves and ovens. I'm glad I found this recipe, though...I do have a weakness for pies! This recipes makes 8 servings and can be found online by clicking here.
Ingredients
1 package refrigerated pie crust
3/4 cup sugar
1/3-cup cornstarch
1-1/2 cup sliced strawberries
1-cup fresh blueberries
1-cup fresh raspberries
1 teaspoon lemon zest
1 tablespoon lime juice
1 egg white, slightly beaten (for top crust)
1 can cherry pie filling
Method
Preheat oven to 350 F.
Prepare pie crust according to directions.
Mix all ingredients and pour into pie shell.
Use a top crust or lattice if desired. Brush egg white on top crust.
Bake for 30 to 40 minutes until crust is golden brown.
PATRIOTIC PIE
Another pie from GE Appliances. This recipe makes 6 – 10 servings and can be viewed online by clicking here.
Ingredients
4 cups fresh blueberries (divided)
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 tablespoon fresh lemon juice
1 cup fresh raspberries
12 ounces of cream cheese (softened)
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 9-inch pie shell (baked and cooled)
Whipped cream
Method
In a medium saucepan combine 2 cups of the blueberries with the sugar, cornstarch, and water. Bring to a boil, then reduce heat to medium, stirring constantly until thickened (about 2 minutes or so). Remove from heat and stir in the lemon juice. Set aside to cool.
In a medium bowl, stir the softened cream cheese with the powdered sugar and vanilla until well combined. Gently spread cream cheese mixture on the bottom of the cooled pie crust.
Stir 1 1/2 cups of fresh blueberries into cooled berry mixture. Pour on top of the cream cheese mixture. Sprinkle the raspberries over top, then add the remaining 1/2 cup of fresh blueberries. Chill completely-at least 2 hours.
To serve, garnish with dollops of whipped cream.
CIN-FUL PEACH COBBLER
This peachy recipe comes from Guy Fieri of The Food Network's Guy's Big Bite. Total Time: 1 hr 45 min; Prep: 15 min; Inactive: 15; Cook: 1 hr 15 min; Yield: 10 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/cin-ful-peach-cobbler-recipe.print.html?oc=linkback
Ingredients
For the peach filling:
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
10 cups frozen peaches, thawed, about 3 pounds prepared
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 lemon, juiced
1 teaspoon butter
For the crumb topping:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup all-purpose flour
3/4 cup oats
1/4 cup slivered almonds
1/2 cup dried cranberries
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, room temperature, cut into 8 pieces
Vanilla ice cream or whipped cream, for serving
Special Equipment: 12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware dish
Directions
Preheat oven to 450 degrees F.
To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly.
Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving.
Serve with vanilla ice cream or fresh whipped cream.
SLOW COOKER SPICY SHREDDED CHICKEN
This comes from Joy Nordenstrom, About.com's Cooking for Two and Romantic Meals Expert. She writes, “I love coming home to a meal that is almost ready to eat! This Slow Cooker Shredded Chicken is the perfect base to a Mexican feast. Try some Watermelon Mojitos to cool down the heat of this dish.” Prep Time: 30 minutes; Cook Time: 180 minutes; Total Time: 210 minutes; Yield: 2 – 4 servings
Note: I imagine that it wouldn't be a problem to double this recipe, if so desired.
To view this online, click here.
Ingredients
2 skinless chicken breasts
2 teaspoons cumin
1 teaspoon smoked chipotle powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 limes, juiced
1 red jalapeno, seeded and chopped
1 green jalapeno, seeded and chopped
1/2 red bell pepper, chopped
1 small yellow onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
1 16 oz. can of diced organic tomatoes with juice
1 cup of beer, preferably a Mexican beer
1/2 cup cilantro, chopped (optional)
Preparation
Turn on large crockpot to high heat. Add tomatoes, lime juice and beer. Heat oil in a large sauté pan. Pat dry chicken and add to hot oil. Brown the chicken on both sides. While chicken is cooking add onions and peppers. Saute for 5 to 8 minutes and add garlic and spices. When chicken is browned remove from pan and put in crockpot over tomatoes. Once onion is soft add onion and peppers to cover the chicken.
Cover crockpot and cook for 3 hours on high or longer on medium heat.
Remove chicken breasts and shred with a fork. If using cilantro, toss over chicken. Plus season with salt and pepper, if needed. Add as much juice and tomato mixture from crockpot to suit your taste over chicken and serve with taco accruements.
COUNTRY SCALLOPED POTATOES
This comes from Family Time, and starts off, “Ordinary scalloped potatoes become extraordinary when they're made with ham, onion and a creamy cheese sauce. They make an appetizing addition to just about any meal.”
Prep. time: 15 minutes; Cooking time: 70; Serves: 6 servings (about 1 1/2 cups each) Can be viewed online here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese, (about 4 ounces)
Directions
Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish. Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
BROCCOLI & CHEESE STUFFED SHELLS
This is also from Family Time, and begins, “Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.”
Prep. time: 25 minutes; Cooking time: 25 minutes; Serves: 6 servings (3 shells each) Can be viewed online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese. Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Tips Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
Monday, August 24, 2015
Meatless Monday
Another meatless Monday. Enjoy!
EASY VEGETARIAN COUSCOUS SALAD
Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”
Ingredients:
2 cups cooked couscous
6 green onions, chopped
2 medium tomatoes, chopped
1 cup cucumber, chopped
1/2 cup chickpeas (garbanzo beans) pre-cooked or canned
1 cup chopped fresh parsley
3/4 cup olive oil
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp ground coriander
1 tsp salt
dash pepper to taste
Preparation:
Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.
ITALIAN PASTA SALAD
About.com's Jolinda Hackett writes, “A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare as it uses a pre-made Italian salad dressing.”
Ingredients:
1 1/2 cups shell, bow-tie or corkscrew pasta
2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup sliced fresh mushrooms
1 6 ounce can artichoke hearts, drained and chopped
1/2 cup chopped onion
1 cup Italian salad dressing
3/4 cup sliced black olives
1 tomato, chopped
1 avocado, chopped
Preparation:
Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.
In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion. Toss with the dressing, then cover and chill for 4 hours.
Before serving, toss the salad with the olives, tomato and avocado.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY BAKED BEANS
This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.
1 1/2 cups dried red kidney beans
2 medium onions, thinly sliced (3 cups)
1 8-oz. jar medium salsa
1/3 cup dark brown sugar
3 Tbs. yellow mustard
Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.
Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.
Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.
nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free
TEX-MEX PIZZA
This comes from the July/August 2012 issue of Vegetarian Times, page 66. The recipe starts off, “Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.” Serves 6.
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
2 large portobello mushrooms, stems and gills removed
1 ear fresh corn, shucked
1 cup canned refried beans
1 Par-Baked Pizza Crust (follows)
1/3 cup shredded Cheddar cheese
1/3 cup shredded Jack cheese
1 cup prepared salsa
1 avocado, halved and sliced
2 green onions, thinly sliced
Cilantro for garnish, optional
Brush grill grate well with oil, and preheat grill to medium.
Brush mushrooms and corn with 1 Tbs. oil. Grill 4 to 5 minutes, or until pronounced grill marks form, turning occasionally. Cool until easy to handle. Thinly slice mushrooms, and cut kernels off corncob.
Spread beans over crust. Top with cheeses, salsa, mushrooms, corn, avocado, and green onions. Season with salt and pepper, if desired.
Place pizza on grill, close lid, and cook 7 minutes, or until bottom of crust is crisp and has pronounced grill marks. Garnish with cilantro, if using.
nutritional information Per Slice: Calories: 338; Protein: 11 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 12 mg; Sodium: 713 mg; Fiber: 8 g; Sugar: 5 g
PAR-BAKED PIZZA CRUST
Recipe comes from the July/August 2012 issue of Vegetarian Times, page 64 and makes 2 pizza crusts. It starts out, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.”
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY VEGETARIAN COUSCOUS SALAD
Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”
Ingredients:
2 cups cooked couscous
6 green onions, chopped
2 medium tomatoes, chopped
1 cup cucumber, chopped
1/2 cup chickpeas (garbanzo beans) pre-cooked or canned
1 cup chopped fresh parsley
3/4 cup olive oil
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp ground coriander
1 tsp salt
dash pepper to taste
Preparation:
Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.
ITALIAN PASTA SALAD
About.com's Jolinda Hackett writes, “A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare as it uses a pre-made Italian salad dressing.”
Ingredients:
1 1/2 cups shell, bow-tie or corkscrew pasta
2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup sliced fresh mushrooms
1 6 ounce can artichoke hearts, drained and chopped
1/2 cup chopped onion
1 cup Italian salad dressing
3/4 cup sliced black olives
1 tomato, chopped
1 avocado, chopped
Preparation:
Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.
In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion. Toss with the dressing, then cover and chill for 4 hours.
Before serving, toss the salad with the olives, tomato and avocado.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY BAKED BEANS
This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.
1 1/2 cups dried red kidney beans
2 medium onions, thinly sliced (3 cups)
1 8-oz. jar medium salsa
1/3 cup dark brown sugar
3 Tbs. yellow mustard
Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.
Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.
Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.
nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free
TEX-MEX PIZZA
This comes from the July/August 2012 issue of Vegetarian Times, page 66. The recipe starts off, “Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.” Serves 6.
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
2 large portobello mushrooms, stems and gills removed
1 ear fresh corn, shucked
1 cup canned refried beans
1 Par-Baked Pizza Crust (follows)
1/3 cup shredded Cheddar cheese
1/3 cup shredded Jack cheese
1 cup prepared salsa
1 avocado, halved and sliced
2 green onions, thinly sliced
Cilantro for garnish, optional
Brush grill grate well with oil, and preheat grill to medium.
Brush mushrooms and corn with 1 Tbs. oil. Grill 4 to 5 minutes, or until pronounced grill marks form, turning occasionally. Cool until easy to handle. Thinly slice mushrooms, and cut kernels off corncob.
Spread beans over crust. Top with cheeses, salsa, mushrooms, corn, avocado, and green onions. Season with salt and pepper, if desired.
Place pizza on grill, close lid, and cook 7 minutes, or until bottom of crust is crisp and has pronounced grill marks. Garnish with cilantro, if using.
nutritional information Per Slice: Calories: 338; Protein: 11 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 12 mg; Sodium: 713 mg; Fiber: 8 g; Sugar: 5 g
PAR-BAKED PIZZA CRUST
Recipe comes from the July/August 2012 issue of Vegetarian Times, page 64 and makes 2 pizza crusts. It starts out, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.”
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
Friday, August 21, 2015
Friday Recipes
Finally, Friday. Here's to the weekend! Enjoy!
SHAVED CORN SALAD
It's amazing the number of places one can find decent recipes. This comes from Self Magazine, in an article titled “Perfect Picnic.” (It can be found online at http://Self.com/go/picnicrecipes.) This recipe, from Marissa Lippert of NYC's Nourish Kitchen and Table, serves 4, and can be found at http://www.self.com/food/recipes/2015/06/shaved-corn-salad/.
Ingredients
1 small jalapeño chile
3 ears uncooked corn
1 avocado, diced
1 small red onion, thinly sliced
1 tablespoon lime juice
2 teaspoons lime zest
2 cups basil
1/4 cup chives
1/3 cup extra-virgin olive oil
Preparation
On an oiled baking sheet, broil jalapeño, turning once, until lightly charred, 3 to 5 minutes. Cool, seed, chop and set aside. With a knife, shave kernels from corn. In a bowl, combine kernels, 1 tsp jalapeño, avocado, onion, juice, zest, and salt and pepper to taste; toss lightly. In a small pan, blanch basil and chives in boiling water 15 seconds; drain. In a food processor, puree herbs and olive oil. Strain into a jar. Drizzle 2 tbsp over salad and serve.
GRILLED PEACH AND HEIRLOOM TOMATO SALAD
This is also from Marissa Lippert of NYC's Nourish Kitchen and Table, in Self. This begins, “Sweet and savory, it's summer on a platter.” Serves 4.
To view this online, go to http://www.self.com/food/recipes/2015/06/grilled-peach-heirloom-tomato-salad/.
Ingredients
2 peaches, halved
1/4 cup extra-virgin olive oil, divided
2 heirloom tomatoes, sliced
1 small red onion, thinly sliced
3 sprigs tarragon, stemmed
2 sprigs fresh mint leaves, roughly torn
1/4 cup crumbled goat cheese
1 1/2 teaspoon Dijon mustard
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons chives, finely chopped
1 clove garlic, finely chopped
Preparation
Brush peaches with 1 tsp olive oil. On a grill or grill pan over medium-high heat, cook peaches until soft and grill marks appear, about 3 minutes. Cool and cut into slices. On a serving platter, arrange tomato slices and half the peach slices. Top with half the onion and tarragon leaves. Layer remaining peach slices, onion and tarragon; top with mint and goat cheese. In a bowl, whisk together mustard, vinegar, remaining oil, chives and garlic until well blended. Drizzle over salad and serve.
RASPBERRY RED VELVET CAKE
This comes from About.com's Carroll Pellegrinelli, their Desserts/Baking expert. She writes, “A typical Red Velvet Cake is a lighter version of a chocolate cake, which has been dyed red. This Raspberry Red Velvet Cake is a step-above the average Red Velvet Cake. It is loaded with chocolate chips, and has a layer of raspberry jam under the cream cheese icing.” Prep Time: 25 minutes; Cook Time: 50 minutes; Total Time: 75 minutes
To view this online, click here.
Ingredients
3 cups flour
6 tablespoons cocoa powder*
2-1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2-1/4 cup sugar
3 eggs
2-1/2 teaspoon vanilla
1 ounce bottle red food coloring
1-1/2 cups buttermilk
6 ounces semi-sweet chocolate, chips or chunks
1/3 cup seedless raspberry jam
Preparation
Preheat oven to 350 degrees F. Grease 9x13 baking pan. Combine the first set of ingredients in a medium bowl with a wire whisk. Set aside. In large mixing bowl, cream butter and sugar. Add eggs one at a time. Add vanilla and red food coloring. Gradually, add dry ingredients alternately with buttermilk until completely mixed. Hand stir-in chocolate. Pour batter into prepared pan. Bake for 50 minutes until cake tester comes out clean.
Remove cake from oven. Cool completely in pan on wire rack. Spread jam over top of cake. Refrigerate Raspberry Red Velvet Cake while making frosting.
Frost cake with either a cream cheese frosting or your favorite one.
CREAM CHEESE FROSTING
This also comes from Carroll Pellegrinelli, and goes well on the Raspberry Red Velvet Cake. Total time is 15 minutes. It can be viewed online by clicking here.
Ingredients
8 ounces cream cheese
5 tablespoons butter, softened
2 cups powdered sugar, sifted
2 teaspoons vanilla
milk
Preparation
Cream butter and cream cheese. Slowly add powdered sugar. Add vanilla and mix thoroughly. If icing too thick, add milk one tablespoon at a time. Ice cake with Cream Cheese Frosting.
CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 35 min; Prep: 20 min; Cook: 15 min; Yield: 4 servings; Level: easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe.print.html?oc=linkback
Ingredients
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper
Directions
For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
QUICK SUMMER SLAW WITH APPLES AND PECANS
This comes from Dora Villarosa, About.com's Budget Cooking expert. She writes, “This summer slaw with Granny Smith apples and pecans comes together as quick as you can slice the apples. The simple Dijon vinaigrette keeps it bright and crispy. I like to use a combination of green cabbage and radicchio because I love the combination of colors and the bit of bitterness added by the radicchio. If you want to save time, a bag of prepackaged slaw mix works great. I like the subtle flavor of the shallot in this recipe, but any type of well-minced onion will work.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 4-6 servings
To view this online, click here.
Ingredients
3 large Granny Smith apples
1 small head radicchio (1 cup finely chopped)
1/2 cup green cabbage, thinly shredded
1 small bunch parsley (1 cup roughly chopped leaves)
1/2 cup pecans
1 shallot, or 1 tablespoon minced yellow, red, or white onion
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Preparation
Mince shallot or onion, if using. Combine shallot or onion and apple cider vinegar in a measuring cup or nonreactive Cover and let sit for at least 15 minutes (up to 2 hours).
Core the apples, and peel them if you prefer (I think the peel helps them keep their color, so I usually don't peel the apples).
Slice apples into matchsticks. Chop pecans. If using, finely chop radicchio and thinly shred green cabbage.
Wash and dry parsley using a salad spinner or draining on paper towels. Separate parsley leaves and roughly chop them, discarding stems. In a large mixing bowl, combine apples with prepackaged slaw mix or radicchio and green cabbage. Add parsley and pecans and toss to combine.
Add Dijon mustard and extra-virgin olive oil to minced shallot or onion. Add apple cider vinegar and stir or whisk until dressing thickens.
Just before serving, toss vegetables to evenly coat with dressing. Season to taste with salt and pepper. Serve cold or at room temperature. Keeps covered in the refrigerator for up to 48 hours.
This dish is delicious with late summer and fall flavors.
SHAVED CORN SALAD
It's amazing the number of places one can find decent recipes. This comes from Self Magazine, in an article titled “Perfect Picnic.” (It can be found online at http://Self.com/go/picnicrecipes.) This recipe, from Marissa Lippert of NYC's Nourish Kitchen and Table, serves 4, and can be found at http://www.self.com/food/recipes/2015/06/shaved-corn-salad/.
Ingredients
1 small jalapeño chile
3 ears uncooked corn
1 avocado, diced
1 small red onion, thinly sliced
1 tablespoon lime juice
2 teaspoons lime zest
2 cups basil
1/4 cup chives
1/3 cup extra-virgin olive oil
Preparation
On an oiled baking sheet, broil jalapeño, turning once, until lightly charred, 3 to 5 minutes. Cool, seed, chop and set aside. With a knife, shave kernels from corn. In a bowl, combine kernels, 1 tsp jalapeño, avocado, onion, juice, zest, and salt and pepper to taste; toss lightly. In a small pan, blanch basil and chives in boiling water 15 seconds; drain. In a food processor, puree herbs and olive oil. Strain into a jar. Drizzle 2 tbsp over salad and serve.
GRILLED PEACH AND HEIRLOOM TOMATO SALAD
This is also from Marissa Lippert of NYC's Nourish Kitchen and Table, in Self. This begins, “Sweet and savory, it's summer on a platter.” Serves 4.
To view this online, go to http://www.self.com/food/recipes/2015/06/grilled-peach-heirloom-tomato-salad/.
Ingredients
2 peaches, halved
1/4 cup extra-virgin olive oil, divided
2 heirloom tomatoes, sliced
1 small red onion, thinly sliced
3 sprigs tarragon, stemmed
2 sprigs fresh mint leaves, roughly torn
1/4 cup crumbled goat cheese
1 1/2 teaspoon Dijon mustard
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons chives, finely chopped
1 clove garlic, finely chopped
Preparation
Brush peaches with 1 tsp olive oil. On a grill or grill pan over medium-high heat, cook peaches until soft and grill marks appear, about 3 minutes. Cool and cut into slices. On a serving platter, arrange tomato slices and half the peach slices. Top with half the onion and tarragon leaves. Layer remaining peach slices, onion and tarragon; top with mint and goat cheese. In a bowl, whisk together mustard, vinegar, remaining oil, chives and garlic until well blended. Drizzle over salad and serve.
RASPBERRY RED VELVET CAKE
This comes from About.com's Carroll Pellegrinelli, their Desserts/Baking expert. She writes, “A typical Red Velvet Cake is a lighter version of a chocolate cake, which has been dyed red. This Raspberry Red Velvet Cake is a step-above the average Red Velvet Cake. It is loaded with chocolate chips, and has a layer of raspberry jam under the cream cheese icing.” Prep Time: 25 minutes; Cook Time: 50 minutes; Total Time: 75 minutes
To view this online, click here.
Ingredients
3 cups flour
6 tablespoons cocoa powder*
2-1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2-1/4 cup sugar
3 eggs
2-1/2 teaspoon vanilla
1 ounce bottle red food coloring
1-1/2 cups buttermilk
6 ounces semi-sweet chocolate, chips or chunks
1/3 cup seedless raspberry jam
Preparation
Preheat oven to 350 degrees F. Grease 9x13 baking pan. Combine the first set of ingredients in a medium bowl with a wire whisk. Set aside. In large mixing bowl, cream butter and sugar. Add eggs one at a time. Add vanilla and red food coloring. Gradually, add dry ingredients alternately with buttermilk until completely mixed. Hand stir-in chocolate. Pour batter into prepared pan. Bake for 50 minutes until cake tester comes out clean.
Remove cake from oven. Cool completely in pan on wire rack. Spread jam over top of cake. Refrigerate Raspberry Red Velvet Cake while making frosting.
Frost cake with either a cream cheese frosting or your favorite one.
CREAM CHEESE FROSTING
This also comes from Carroll Pellegrinelli, and goes well on the Raspberry Red Velvet Cake. Total time is 15 minutes. It can be viewed online by clicking here.
Ingredients
8 ounces cream cheese
5 tablespoons butter, softened
2 cups powdered sugar, sifted
2 teaspoons vanilla
milk
Preparation
Cream butter and cream cheese. Slowly add powdered sugar. Add vanilla and mix thoroughly. If icing too thick, add milk one tablespoon at a time. Ice cake with Cream Cheese Frosting.
CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 35 min; Prep: 20 min; Cook: 15 min; Yield: 4 servings; Level: easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe.print.html?oc=linkback
Ingredients
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper
Directions
For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
QUICK SUMMER SLAW WITH APPLES AND PECANS
This comes from Dora Villarosa, About.com's Budget Cooking expert. She writes, “This summer slaw with Granny Smith apples and pecans comes together as quick as you can slice the apples. The simple Dijon vinaigrette keeps it bright and crispy. I like to use a combination of green cabbage and radicchio because I love the combination of colors and the bit of bitterness added by the radicchio. If you want to save time, a bag of prepackaged slaw mix works great. I like the subtle flavor of the shallot in this recipe, but any type of well-minced onion will work.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 4-6 servings
To view this online, click here.
Ingredients
3 large Granny Smith apples
1 small head radicchio (1 cup finely chopped)
1/2 cup green cabbage, thinly shredded
1 small bunch parsley (1 cup roughly chopped leaves)
1/2 cup pecans
1 shallot, or 1 tablespoon minced yellow, red, or white onion
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Preparation
Mince shallot or onion, if using. Combine shallot or onion and apple cider vinegar in a measuring cup or nonreactive Cover and let sit for at least 15 minutes (up to 2 hours).
Core the apples, and peel them if you prefer (I think the peel helps them keep their color, so I usually don't peel the apples).
Slice apples into matchsticks. Chop pecans. If using, finely chop radicchio and thinly shred green cabbage.
Wash and dry parsley using a salad spinner or draining on paper towels. Separate parsley leaves and roughly chop them, discarding stems. In a large mixing bowl, combine apples with prepackaged slaw mix or radicchio and green cabbage. Add parsley and pecans and toss to combine.
Add Dijon mustard and extra-virgin olive oil to minced shallot or onion. Add apple cider vinegar and stir or whisk until dressing thickens.
Just before serving, toss vegetables to evenly coat with dressing. Season to taste with salt and pepper. Serve cold or at room temperature. Keeps covered in the refrigerator for up to 48 hours.
This dish is delicious with late summer and fall flavors.
Thursday, August 20, 2015
Diabetic Thursday
If it's Thursday - and it is - it must be time for six diabetic recipes to try out. Enjoy!
IRISH CABBAGE AND POTATO SLAW
Makes 16 servings
View recipe: http://diabeticgourmet.com/recipes/html/640.shtml
Ingredients
2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1-1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Directions
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.
When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).
Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.
Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g
CREAMY CAULIFLOWER PUREE
Yield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
BAKED CHICKEN WITH 40 CLOVES OF GARLIC
See author's note after directions.
Serves: 4
Source: Mediterranean Light
Find this recipe at: http://diabeticgourmet.com/recipes/html/304.shtml
Ingredients
1 (3-or-4 pound) chicken, cut into pieces
2 tablespoons olive oil
Salt and freshly ground pepper
40 large, meaty garlic cloves, unpeeled
1-3/4 cups dry white wine
4 thyme sprigs or 1/4 teaspoon dried
8 garlic croutons
2 tablespoons Cognac
Chopped fresh parsley for garnish
Directions
Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.
Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.
Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.
Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.
After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.
Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.
To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.
Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.
Nutritional Information Per Serving: Calories: 555; Protein: 49 g; Fat: 18 g; Sodium: 455 mg; Cholesterol: 133 mg ; Carbohydrates: 49 g
CORN BREAD
Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Directions
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1 Fat
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View recipe: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: Calories: 130; Protein: 5 g; Fat: 2 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable
LEMON-ROSEMARY CHICKEN BREASTS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/653.shtml
Source: The All New Good Housekeeping Cookbook
Ingredients
2 lemons
1 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 garlic clove, finely chopped
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 small skinless, boneless chicken breast halves (1 pound)
Directions
Prepare grill.
From 1 lemon, grate 2 teaspoons peel.
From 1/2 lemon, cut thin slices; reserve for garnish.
Squeeze juice from remaining 3 lemon halves into medium bowl.
Stir in lemon peel, rosemary, garlic, oil, salt and pepper.
Add chicken breast halves to bowl, turning to coat with lemon-juice mixture.
Arrange chicken on grill over medium heat and grill, brushing with remaining lemon-juice mixture in bowl, 5 minutes.
Turn chicken and grill until chicken loses its pink color throughout, about 5 minutes longer. Garnish with lemon slices.
Nutritional Information Per Serving: Calories: 153; Protein: 26 g; Fat: 4 g; Sodium: 364 mg; Cholesterol: 66 mg; Carbohydrates: 3 g; Exchanges: 3 Lean Meat
IRISH CABBAGE AND POTATO SLAW
Makes 16 servings
View recipe: http://diabeticgourmet.com/recipes/html/640.shtml
Ingredients
2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1-1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Directions
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.
When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).
Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.
Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g
CREAMY CAULIFLOWER PUREE
Yield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
BAKED CHICKEN WITH 40 CLOVES OF GARLIC
See author's note after directions.
Serves: 4
Source: Mediterranean Light
Find this recipe at: http://diabeticgourmet.com/recipes/html/304.shtml
Ingredients
1 (3-or-4 pound) chicken, cut into pieces
2 tablespoons olive oil
Salt and freshly ground pepper
40 large, meaty garlic cloves, unpeeled
1-3/4 cups dry white wine
4 thyme sprigs or 1/4 teaspoon dried
8 garlic croutons
2 tablespoons Cognac
Chopped fresh parsley for garnish
Directions
Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.
Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.
Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.
Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.
After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.
Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.
To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.
Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.
Nutritional Information Per Serving: Calories: 555; Protein: 49 g; Fat: 18 g; Sodium: 455 mg; Cholesterol: 133 mg ; Carbohydrates: 49 g
CORN BREAD
Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Directions
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1 Fat
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View recipe: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: Calories: 130; Protein: 5 g; Fat: 2 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable
LEMON-ROSEMARY CHICKEN BREASTS
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/653.shtml
Source: The All New Good Housekeeping Cookbook
Ingredients
2 lemons
1 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 garlic clove, finely chopped
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 small skinless, boneless chicken breast halves (1 pound)
Directions
Prepare grill.
From 1 lemon, grate 2 teaspoons peel.
From 1/2 lemon, cut thin slices; reserve for garnish.
Squeeze juice from remaining 3 lemon halves into medium bowl.
Stir in lemon peel, rosemary, garlic, oil, salt and pepper.
Add chicken breast halves to bowl, turning to coat with lemon-juice mixture.
Arrange chicken on grill over medium heat and grill, brushing with remaining lemon-juice mixture in bowl, 5 minutes.
Turn chicken and grill until chicken loses its pink color throughout, about 5 minutes longer. Garnish with lemon slices.
Nutritional Information Per Serving: Calories: 153; Protein: 26 g; Fat: 4 g; Sodium: 364 mg; Cholesterol: 66 mg; Carbohydrates: 3 g; Exchanges: 3 Lean Meat
Wednesday, August 19, 2015
Wednesday Recipes
Half-way through the work week...and six yummy recipes to try. Enjoy!
BBQ CHICKEN PINWHEEL BAKE
This comes from Tablespoon.com, and begins, “Crescent pinwheels packed with chicken and cheese are a hearty dinner riff on the classic sandwich.” Prep Time: 10 min; Total Time: 30 min; Servings: $
To view this online, along with a photo of the dish, click here.
Ingredients
2 cups shredded deli rotisserie chicken
1/2 cup barbecue sauce
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
3/4 cup shredded sharp Cheddar cheese (3 oz)
2 to 3 tablespoons chopped fresh cilantro
Directions
Heat oven to 400°F.
In medium bowl, stir together 2 cups shredded deli rotisserie chicken and 1/2 cup barbecue sauce.
On large cutting board, unroll dough from 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls into 2 long rectangles. Overlap long sides to form large rectangle; firmly press perforations and edges to seal.
Spread chicken mixture evenly over dough leaving about 1/2 inch on 1 side uncovered. Top chicken mixture evenly with 3/4 cup shredded sharp Cheddar cheese.
Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
Bake 18 to 22 minutes or until golden brown and center pinwheels are no longer doughy. Cool slightly, 5 to 10 minutes. Sprinkle 2 to 3 tablespoons chopped fresh cilantro over top. Serve warm.
CAPRESE CALZONES
This easy, quick recipe also comes from Tablespoon.com, and starts off, “With just 5 ingredients and less than 10 minutes of prep, you’ll be devouring these calzones in no time!” Prep Time: 10 min; Total Time: 20 min; Servings: 4
To view this online, click here.
Ingredients
1 tube Pillsbury™ refrigerated pizza crust
2 Roma tomatoes, halved and sliced
4 ounces mozzarella cheese, cubed
1/2 cup fresh basil, chopped
Your favorite pizza/spaghetti sauce for dipping
Directions
Preheat oven to 425º F.
Roll out pizza dough onto a non-stick or lightly floured surface and cut it into 4 equal squares. Layer each square with tomatoes, mozzarella and basil. Fold in the 2 long sides of each square, pinching at the seams and the edges to seal the calzones. Place the calzones seam-side down onto a cookie sheet and bake 9-11 minutes or until golden brown.
Serve hot with dipping sauce.
"LOW-RENT" TUNA POKE BOWL
This comes from TheKitchn.com, one of my all-time favorite email newsletters. If you haven't checked out this cool site – or its sibling site, Apartmenttherapy.com – I highly recommend checking them out. This recipe, which Serves 2, can be found online – along with photos and a description of the recipe, click here.
2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if gluten-free)
1 teaspoon sesame oil
2 tablespoon orange juice
1-inch piece of ginger, peeled and grated or minced
2 5-ounce cans tuna in brine, drained
Small handful of cilantro, chopped
1 scallion, finely chopped
1 cup cooked rice or other grain, cooled
1/4 medium avocado, cubed
4 cherry tomatoes, quartered
1 tablespoon sesame seeds
Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)
Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.
SWEET POTATO FRIES
This comes from Food.com, and starts off, “Great low-fat snack or side dish.” Makes 6 servings in 45 minutes (total).
To view this online, go to http://www.food.com/recipe/sweet-potato-fries-33993.
Ingredients
1 lb sweet potato
1 egg white
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
Directions
Peel and cut potatoes into 1/4 inch x 1/2 inch strips.
In a bowl, combine egg white and seasonings; beat well.
Add potatoes; toss to coat.
Spray two baking sheets with nonstick cooking spray.
Place potatoes in a single layer on the two baking sheets.
Bake, uncovered at 450 degrees for 20-25 minutes or until golden brown.
OLIVE GARDEN-STYLE SALAD WITH CREAMY ITALIAN DRESSING
Okay, this recipe, as well as the next (Olive Garden-Style Garlic Breadsticks ) were in a Today Show food segment and email newsletter. Prep Time: 15 minutes; Servings: 4
This can be viewed online, along with a video, at http://www.today.com/food/try-these-olive-gardens-salad-breadsticks-recipes-home-t37921.
Ingredients
For the Dressing
1 cup mayonnaise
2/3 cup white vinegar
5 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon water
2/3 cup Parmesan-Romano cheese blend
2 teaspoons olive oil
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1/2 teaspoon garlic salt
For the Salad
1 bag romaine lettuce
1/2 red onion, sliced
1/2 cup black olives
2 Roma tomatoes, sliced
3/4 cup croutons
8 pepperoncini
Grated Parmesan cheese, for garnish
Preparation
To make dressing: Into a food processor or blender, blend all of the salad dressing ingredients until smooth. Chill before serving.
To make the salad: In a large bowl, assemble the salad and toss with the dressing right before serving. Top with freshly grated Parmesan cheese and serve on chilled plates.
OLIVE GARDEN-STYLE GARLIC BREADSTICKS
This, as well as the salad, can be found at http://www.today.com/food/try-these-olive-gardens-salad-breadsticks-recipes-home-t37921.
Ingredients
For the Breadsticks
3/4 teaspoon active dry yeast
2 tablespoons granulated sugar
1 cup plus 1 tablespoon warm water
3 cups bread flour, plus more for surface
1 1/2 teaspoons salt
1/4 cup butter, melted, plus more for greasing bread bowl
For the Topping
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Preparation
Into a small bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes until bubbles and foam form.
Into a stand mixer fitted with the paddle attachment, combine flour and salt. Mix in the softened butter. Pour the yeast mixture into the flour and continue to mix until combined.
Turn out dough onto a floured surface and knead the dough for about 10 minutes. Place dough in a well-buttered bowl and cover with plastic wrap. Let sit for 1 to 1 1/2 hours until it has doubled in size.
Take roughly 2-ounce portions of the dough and roll each portion out on a floured surface to form breadsticks that are 7 inches long. Place the breadsticks on a parchment-paper-lined baking sheet. Cover, and set aside for another 1 1/2 hours or until dough has doubled in size again.
Preheat oven to 400º F. Bake breadsticks for 12 to 15 minutes or until they are golden brown. Remove from oven and brush each one with melted butter and sprinkle with garlic salt. Serve warm.
BBQ CHICKEN PINWHEEL BAKE
This comes from Tablespoon.com, and begins, “Crescent pinwheels packed with chicken and cheese are a hearty dinner riff on the classic sandwich.” Prep Time: 10 min; Total Time: 30 min; Servings: $
To view this online, along with a photo of the dish, click here.
Ingredients
2 cups shredded deli rotisserie chicken
1/2 cup barbecue sauce
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
3/4 cup shredded sharp Cheddar cheese (3 oz)
2 to 3 tablespoons chopped fresh cilantro
Directions
Heat oven to 400°F.
In medium bowl, stir together 2 cups shredded deli rotisserie chicken and 1/2 cup barbecue sauce.
On large cutting board, unroll dough from 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls into 2 long rectangles. Overlap long sides to form large rectangle; firmly press perforations and edges to seal.
Spread chicken mixture evenly over dough leaving about 1/2 inch on 1 side uncovered. Top chicken mixture evenly with 3/4 cup shredded sharp Cheddar cheese.
Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
Bake 18 to 22 minutes or until golden brown and center pinwheels are no longer doughy. Cool slightly, 5 to 10 minutes. Sprinkle 2 to 3 tablespoons chopped fresh cilantro over top. Serve warm.
CAPRESE CALZONES
This easy, quick recipe also comes from Tablespoon.com, and starts off, “With just 5 ingredients and less than 10 minutes of prep, you’ll be devouring these calzones in no time!” Prep Time: 10 min; Total Time: 20 min; Servings: 4
To view this online, click here.
Ingredients
1 tube Pillsbury™ refrigerated pizza crust
2 Roma tomatoes, halved and sliced
4 ounces mozzarella cheese, cubed
1/2 cup fresh basil, chopped
Your favorite pizza/spaghetti sauce for dipping
Directions
Preheat oven to 425º F.
Roll out pizza dough onto a non-stick or lightly floured surface and cut it into 4 equal squares. Layer each square with tomatoes, mozzarella and basil. Fold in the 2 long sides of each square, pinching at the seams and the edges to seal the calzones. Place the calzones seam-side down onto a cookie sheet and bake 9-11 minutes or until golden brown.
Serve hot with dipping sauce.
"LOW-RENT" TUNA POKE BOWL
This comes from TheKitchn.com, one of my all-time favorite email newsletters. If you haven't checked out this cool site – or its sibling site, Apartmenttherapy.com – I highly recommend checking them out. This recipe, which Serves 2, can be found online – along with photos and a description of the recipe, click here.
2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if gluten-free)
1 teaspoon sesame oil
2 tablespoon orange juice
1-inch piece of ginger, peeled and grated or minced
2 5-ounce cans tuna in brine, drained
Small handful of cilantro, chopped
1 scallion, finely chopped
1 cup cooked rice or other grain, cooled
1/4 medium avocado, cubed
4 cherry tomatoes, quartered
1 tablespoon sesame seeds
Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)
Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.
SWEET POTATO FRIES
This comes from Food.com, and starts off, “Great low-fat snack or side dish.” Makes 6 servings in 45 minutes (total).
To view this online, go to http://www.food.com/recipe/sweet-potato-fries-33993.
Ingredients
1 lb sweet potato
1 egg white
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
Directions
Peel and cut potatoes into 1/4 inch x 1/2 inch strips.
In a bowl, combine egg white and seasonings; beat well.
Add potatoes; toss to coat.
Spray two baking sheets with nonstick cooking spray.
Place potatoes in a single layer on the two baking sheets.
Bake, uncovered at 450 degrees for 20-25 minutes or until golden brown.
OLIVE GARDEN-STYLE SALAD WITH CREAMY ITALIAN DRESSING
Okay, this recipe, as well as the next (Olive Garden-Style Garlic Breadsticks ) were in a Today Show food segment and email newsletter. Prep Time: 15 minutes; Servings: 4
This can be viewed online, along with a video, at http://www.today.com/food/try-these-olive-gardens-salad-breadsticks-recipes-home-t37921.
Ingredients
For the Dressing
1 cup mayonnaise
2/3 cup white vinegar
5 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon water
2/3 cup Parmesan-Romano cheese blend
2 teaspoons olive oil
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1/2 teaspoon garlic salt
For the Salad
1 bag romaine lettuce
1/2 red onion, sliced
1/2 cup black olives
2 Roma tomatoes, sliced
3/4 cup croutons
8 pepperoncini
Grated Parmesan cheese, for garnish
Preparation
To make dressing: Into a food processor or blender, blend all of the salad dressing ingredients until smooth. Chill before serving.
To make the salad: In a large bowl, assemble the salad and toss with the dressing right before serving. Top with freshly grated Parmesan cheese and serve on chilled plates.
OLIVE GARDEN-STYLE GARLIC BREADSTICKS
This, as well as the salad, can be found at http://www.today.com/food/try-these-olive-gardens-salad-breadsticks-recipes-home-t37921.
Ingredients
For the Breadsticks
3/4 teaspoon active dry yeast
2 tablespoons granulated sugar
1 cup plus 1 tablespoon warm water
3 cups bread flour, plus more for surface
1 1/2 teaspoons salt
1/4 cup butter, melted, plus more for greasing bread bowl
For the Topping
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Preparation
Into a small bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes until bubbles and foam form.
Into a stand mixer fitted with the paddle attachment, combine flour and salt. Mix in the softened butter. Pour the yeast mixture into the flour and continue to mix until combined.
Turn out dough onto a floured surface and knead the dough for about 10 minutes. Place dough in a well-buttered bowl and cover with plastic wrap. Let sit for 1 to 1 1/2 hours until it has doubled in size.
Take roughly 2-ounce portions of the dough and roll each portion out on a floured surface to form breadsticks that are 7 inches long. Place the breadsticks on a parchment-paper-lined baking sheet. Cover, and set aside for another 1 1/2 hours or until dough has doubled in size again.
Preheat oven to 400º F. Bake breadsticks for 12 to 15 minutes or until they are golden brown. Remove from oven and brush each one with melted butter and sprinkle with garlic salt. Serve warm.
Tuesday, August 18, 2015
Tuesday Recipes
During the week, when we're busy, we still need to eat, but we want it a little easy. Here you go! Enjoy!
APRICOT DUMP CAKE
This yummy dessert is listed on the Tablespoon.com website by blogger Bev Weidner. Bev writes, “I sing when I cook. I dance when I taste. I cry when I eat. I love food. So, I put it all together with stories and recipes over at www.bevcooks.com. Come say hi! I promise not to weird you out. Too much.”
This recipe starts off, “Can't decide if it's the worst name or the best name for a dessert. Decided. Best.” Prep Time: 20 min; Total Time: 3 hr 30 min; Servings: 12
To view this yummy dessert online, along with a photo of the Apricot Dump Cake, click here.
Ingredients
1 pound fresh apricots, pitted and thinly sliced
1 cup sugar
1 (12 ounce) can evaporated milk
3 whole eggs
1 teaspoon cinnamon
1 (15.25 ounce) box Betty Crocker™ SuperMoist™ vanilla cake mix
1 1/2 sticks melted butter
3/4 cup Cascadian Farm™ organic apricot fruit spread
12 dollops whipped cream
Directions
Preheat oven to 350ºF.
In a large bowl, toss the sugar with the freshly sliced apricots. In another large bowl, whisk together the milk, eggs and cinnamon. Pour mixture over the apricots and toss everything together until combined.
Pour mixture into a lightly greased 9x13-inch baking dish. Then evenly sprinkle Betty Crocker™ cake mix over the wet ingredients. Then pour the melted butter on top of the cake mix. Bake for 1 hour, or until the top is browned and slightly bubbly. Let cool completely on the counter for a couple of hours.
Heat the Cascadian Farms™ apricot fruit spread in the microwave until warm, then spread it over the cake. Dollop with whipped cream and serve immediately.
BRUNCH STUFFED PEPPERS
This also comes from the Tablespoon.com website. It begins, “Stuffed peppers get the brunch treatment in this easy, cheesy recipe.” While they're called Brunch Stuffed Peppers, you could serve them for dinner. (Sometimes, breakfast or brunch foods make the best dinners, in my opinion!) Prep Time: 5 minutes; Total Time: 1 hr 10 min; Servings: 4
To view this online, click here.
Ingredients
For 4 Servings
4 bell peppers
2 cups frozen hash brown potatoes, thawed
4 slices bacon, cooked and crumbled
2 sausage links, cooked and crumbled
4 eggs
1/4 cup shredded sharp Cheddar cheese plus more for garnish
1/4 cup grated Parmesan cheese plus more for garnish
1/4 cup Greek yogurt
1/4 cup chopped green onions, plus more for garnish
1/4 cup Original Bisquick™ mix
Salt and pepper
Red pepper flakes
For 1 Serving
1 bell pepper
1/4 cup frozen hash brown potatoes, thawed
1 slice bacon, cooked and crumbled
1 sausage link, cooked and crumbled
1 egg
1 tablespoon shredded sharp Cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon Greek yogurt
1 1/2 teaspoons chopped green onions
1 tablespoon Original Bisquick™ mix
Salt and pepper
Red pepper flakes
Directions
Heat oven to 350°F.
Trim bottom of each pepper if they aren’t standing up on their own. Cut tops off, and remove seeds inside. Heat large pot of water to boiling. Partially boil peppers by popping them in boiling water 2 minutes. Transfer to ungreased 8-inch square baking dish.
Fill each with hash browns, bacon and sausage. In bowl, beat eggs, cheeses, Greek yogurt, green onions, Bisquick mix, salt, pepper and red pepper flakes with whisk. Spoon mixture into peppers. Sprinkle with additional cheese and green onion. Bake 45 to 60 minutes or until set.
Serve immediately!
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
MINI STRAWBERRY GALETTES
This also comes from Marissa Lippert of NYC's Nourish Kitchen and Table, via Self Magazine. It begins, “A fresh-fruit dessert that's perfect for a picnic outing.” Serves 8.
To view this online, go to http://www.self.com/food/recipes/2015/06/mini-strawberry-galettes/.
Ingredients
1 1/4 cups all-purpose flour, plus more for rolling dough
1 cup whole-wheat pastry flour
3/4 cup almond flour
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cubed, plus more for greasing pan
1/2 cup plus 1 tbsp confectioners' sugar
1 large egg
2 large egg yolks, divided
1 tablespoon lemon zest
4 cups sliced fresh strawberries
1 1/2 tablespoons cornstarch
1/3 cup table sugar
1 teaspoon vanilla extract
Cracked black pepper
2 teaspoons sanding sugar
Preparation
In a bowl, combine flours and salt; set aside. In a second bowl, combine butter and confectioners' sugar until creamy. Stir in egg, 1 egg yolk and zest. Add half the flour mixture and mix slowly until combined. Add remaining flour and mix until dough forms. Turn dough out onto a floured surface and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour. Heat oven to 375°. Divide each disk into 4 equal pieces. On a floured surface, roll each piece into a circle about 1/2 inch thick. Transfer to a lightly buttered baking sheet. In a third bowl, combine strawberries, cornstarch, table sugar, vanilla and cracked black pepper to taste. Place filling in centers of crusts, leaving a 1-inch border at edges. Lightly fold edges over fruit. Whip remaining egg yolk until frothy. Brush crusts with yolk and sprinkle with sanding sugar. Bake until crust is golden brown, 30 to 40 minutes. Cool and serve.
GRILLED TEX-MEX NACHO FOIL PACKS
This comes from Tablespoon.com, and begins, “Turn to the grill for a fun way to heat and serve nachos, with foil packets holding chips, prepared meat sauce, cheese, and more.” Prep Time: 15 min; Total Time: 30 min; Servings: 4
To view this online, click here.
Ingredients
8 cups bite-sized corn tortilla chips
1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 15-oz container)
1 can (15 oz) black beans, drained, rinsed
1 cup chopped Italian plum tomatoes
3/4 cup diced peeled pitted avocado
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1 cup shredded hot pepper Monterey Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
Directions
Heat grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet.
Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.
To serve, carefully open each packet to allow steam to escape.
EASY NACHO BAKE
This also comes from Tablespoon.com, and beings, “Have a flavor fiesta for dinner tonight, ready in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1 can (15 oz) Progresso™ kidney beans, drained
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
6 cups tortilla chips
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1 large tomato, chopped (1 cup)
1 cup shredded lettuce
1/3 cup sour cream
Directions
Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted.
Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.
APRICOT DUMP CAKE
This yummy dessert is listed on the Tablespoon.com website by blogger Bev Weidner. Bev writes, “I sing when I cook. I dance when I taste. I cry when I eat. I love food. So, I put it all together with stories and recipes over at www.bevcooks.com. Come say hi! I promise not to weird you out. Too much.”
This recipe starts off, “Can't decide if it's the worst name or the best name for a dessert. Decided. Best.” Prep Time: 20 min; Total Time: 3 hr 30 min; Servings: 12
To view this yummy dessert online, along with a photo of the Apricot Dump Cake, click here.
Ingredients
1 pound fresh apricots, pitted and thinly sliced
1 cup sugar
1 (12 ounce) can evaporated milk
3 whole eggs
1 teaspoon cinnamon
1 (15.25 ounce) box Betty Crocker™ SuperMoist™ vanilla cake mix
1 1/2 sticks melted butter
3/4 cup Cascadian Farm™ organic apricot fruit spread
12 dollops whipped cream
Directions
Preheat oven to 350ºF.
In a large bowl, toss the sugar with the freshly sliced apricots. In another large bowl, whisk together the milk, eggs and cinnamon. Pour mixture over the apricots and toss everything together until combined.
Pour mixture into a lightly greased 9x13-inch baking dish. Then evenly sprinkle Betty Crocker™ cake mix over the wet ingredients. Then pour the melted butter on top of the cake mix. Bake for 1 hour, or until the top is browned and slightly bubbly. Let cool completely on the counter for a couple of hours.
Heat the Cascadian Farms™ apricot fruit spread in the microwave until warm, then spread it over the cake. Dollop with whipped cream and serve immediately.
BRUNCH STUFFED PEPPERS
This also comes from the Tablespoon.com website. It begins, “Stuffed peppers get the brunch treatment in this easy, cheesy recipe.” While they're called Brunch Stuffed Peppers, you could serve them for dinner. (Sometimes, breakfast or brunch foods make the best dinners, in my opinion!) Prep Time: 5 minutes; Total Time: 1 hr 10 min; Servings: 4
To view this online, click here.
Ingredients
For 4 Servings
4 bell peppers
2 cups frozen hash brown potatoes, thawed
4 slices bacon, cooked and crumbled
2 sausage links, cooked and crumbled
4 eggs
1/4 cup shredded sharp Cheddar cheese plus more for garnish
1/4 cup grated Parmesan cheese plus more for garnish
1/4 cup Greek yogurt
1/4 cup chopped green onions, plus more for garnish
1/4 cup Original Bisquick™ mix
Salt and pepper
Red pepper flakes
For 1 Serving
1 bell pepper
1/4 cup frozen hash brown potatoes, thawed
1 slice bacon, cooked and crumbled
1 sausage link, cooked and crumbled
1 egg
1 tablespoon shredded sharp Cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon Greek yogurt
1 1/2 teaspoons chopped green onions
1 tablespoon Original Bisquick™ mix
Salt and pepper
Red pepper flakes
Directions
Heat oven to 350°F.
Trim bottom of each pepper if they aren’t standing up on their own. Cut tops off, and remove seeds inside. Heat large pot of water to boiling. Partially boil peppers by popping them in boiling water 2 minutes. Transfer to ungreased 8-inch square baking dish.
Fill each with hash browns, bacon and sausage. In bowl, beat eggs, cheeses, Greek yogurt, green onions, Bisquick mix, salt, pepper and red pepper flakes with whisk. Spoon mixture into peppers. Sprinkle with additional cheese and green onion. Bake 45 to 60 minutes or until set.
Serve immediately!
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
MINI STRAWBERRY GALETTES
This also comes from Marissa Lippert of NYC's Nourish Kitchen and Table, via Self Magazine. It begins, “A fresh-fruit dessert that's perfect for a picnic outing.” Serves 8.
To view this online, go to http://www.self.com/food/recipes/2015/06/mini-strawberry-galettes/.
Ingredients
1 1/4 cups all-purpose flour, plus more for rolling dough
1 cup whole-wheat pastry flour
3/4 cup almond flour
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cubed, plus more for greasing pan
1/2 cup plus 1 tbsp confectioners' sugar
1 large egg
2 large egg yolks, divided
1 tablespoon lemon zest
4 cups sliced fresh strawberries
1 1/2 tablespoons cornstarch
1/3 cup table sugar
1 teaspoon vanilla extract
Cracked black pepper
2 teaspoons sanding sugar
Preparation
In a bowl, combine flours and salt; set aside. In a second bowl, combine butter and confectioners' sugar until creamy. Stir in egg, 1 egg yolk and zest. Add half the flour mixture and mix slowly until combined. Add remaining flour and mix until dough forms. Turn dough out onto a floured surface and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour. Heat oven to 375°. Divide each disk into 4 equal pieces. On a floured surface, roll each piece into a circle about 1/2 inch thick. Transfer to a lightly buttered baking sheet. In a third bowl, combine strawberries, cornstarch, table sugar, vanilla and cracked black pepper to taste. Place filling in centers of crusts, leaving a 1-inch border at edges. Lightly fold edges over fruit. Whip remaining egg yolk until frothy. Brush crusts with yolk and sprinkle with sanding sugar. Bake until crust is golden brown, 30 to 40 minutes. Cool and serve.
GRILLED TEX-MEX NACHO FOIL PACKS
This comes from Tablespoon.com, and begins, “Turn to the grill for a fun way to heat and serve nachos, with foil packets holding chips, prepared meat sauce, cheese, and more.” Prep Time: 15 min; Total Time: 30 min; Servings: 4
To view this online, click here.
Ingredients
8 cups bite-sized corn tortilla chips
1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 15-oz container)
1 can (15 oz) black beans, drained, rinsed
1 cup chopped Italian plum tomatoes
3/4 cup diced peeled pitted avocado
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1 cup shredded hot pepper Monterey Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
Directions
Heat grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet.
Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.
To serve, carefully open each packet to allow steam to escape.
EASY NACHO BAKE
This also comes from Tablespoon.com, and beings, “Have a flavor fiesta for dinner tonight, ready in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1 can (15 oz) Progresso™ kidney beans, drained
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
6 cups tortilla chips
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1 large tomato, chopped (1 cup)
1 cup shredded lettuce
1/3 cup sour cream
Directions
Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted.
Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.
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