Enjoy!
LIZARD LOUNGE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. Everyone asked what their secret ingredient was.
This is a scaled down version. I found that cranberry herb tea or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
1/2 gallon apple cider
4 – 5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
SPOOKY GHOST CUPCAKES
This is from The Baker Chick. It makes 20 cupcakes, and can be viewed online here.
Ingredients
For the cupcakes:
1/2 cups sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cups buttermilk, room temperature
3 tablespoons vegetable oil
2 large eggs
3/4 cup warm water
1 teaspoon pure vanilla extract
Seven Minute Frosting:
3/4 cups sugar
1 tablespoon light corn syrup
2 tablespoons water
3 large egg whites
1/2 teaspoon pure vanilla extract
mini & regular chocolate chips for the face!
Instructions
For the Cupcakes:
Preheat oven to 350F. Line cupcake tins with liners, set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
Make a small well in the middle of the bowl and add the buttermilk, oil, eggs, water and vanilla. Whisk the wet ingredients together and then incorporate the dry until smooth and lump-free.
Fill cupcake liners 2/3 of the way full and bake for 20-23 minutes. Allow cupcakes to cool while you make the frosting.
Place egg whites in the clean bowl of a stand mixer with a whisk attachment. In a small saucepan with a candy thermometer attached, combine the sugar, corn syrup and water.
On medium-high heat cook the sugar mixture until boiling. At that point- turn the mixer on medium high speed to get the egg whites to soft peaks. When the sugar mixture has reached 230F, slowly pour it down the side of the bowl in a steady stream while the mixture continues to run.
Beat on medium-high for about 7 minutes or until the bottom of the bowl is cool to the touch and stiff glossy peaks have formed. Add the vanilla right before you finish beating the frosting.
Pipe frosting onto the cupcakes right away (it gets a bit firm otherwise.) and decorate with the chocolate chips!
Notes:
Recipe adapted from Martha Stewart
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
GINGERBREAD
This recipe is from a no-longer-remembered emailing list. I have a sneaking suspicion that whoever sent it to the list got it from ARM & HAMMER, since it mentions A&H baking soda. The recipe begins, "Sweeten the season with our gingerbread. This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family." The person who sent it to the emailing list ends this with, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"
Ingredients:
1 1/2 cups sifted all-purpose flour
1 teaspoon ARM & HAMMER® Baking Soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
3/4 cup boiling water
Directions
Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.
GINGERBREAD CUPCAKES WITH CARDAMOM CREAM CHEESE FROSTING
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "I love the taste of warm gingerbread, especially around the holidays. Cardamom is a wonderfully fragrant spice that goes well with gingerbread. If you don't care for cardamom, you can substitute allspice or cinnamon. Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (McMeel 2009)." Prep Time: 15 minutes; Cook Time: 20 minutes Makes 12 cupcakes
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dried lemon zest
1/4 teaspoon salt
Cardamom Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
2 teaspoons dried lemon zest
1 teaspoon ground green cardamom
Preparation:
Preheat the oven to 350°F and grease 12 standard-size muffin cups or line them with paper cups. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes.
While the cupcakes are baking, make the frosting. Cream together the cream cheese and the sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and cardamom and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.
Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the cupcakes on a rack to cool for 30 minutes. Spread the cream cheese frosting generously over the cooled cupcakes.
SHEPHERD'S PIE WITH POTATO TOPPING
This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
Friday, October 30, 2015
Thursday, October 29, 2015
Diabetic Thursday
It seems that most of us, even if we aren't diabetic, have friends and family who are. Sometimes cooking for someone who is can be challenging or, at least, intimidating. But it doesn't have to be. And it also doesn't have to be bland, as anyone who has read more than one Diabetic Thursday post here knows. That said, here are today's offerings. Enjoy!
PEACH & RASPBERRY CRUMBLE
This comes from Diabetes Self-Management. I'm not really sure when, exactly, since I've had it kicking around for years. But it is definitely yummy. Prep time: 15 minutes. Baking time: 30-35 minutes. Yields 6 servings
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, & cinnamon & mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30-35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
SWEDISH MEATBALLS
This recipe is courtesy of Glucerna Shakes.
1 pound extra lean ground sirloin
1 8-oz can Vanilla Glucerna Shake
1/2 C onion, grated
1 medium potato, grated
1/2 C dry bread crumbs
1/2 tsp salt
1 10 3/4 oz can condensed Healthy Request cream of mushroom soup
3/4 C fat-free, no-sodium beef broth
1/4 tsp garlic powder
1/8 tsp onion powder
1 1/2 tsp Worcestershire sauce
1/4 tsp pepper (optional)
3 C cooked egg noodles
Preheat oven to 425 degrees.
In large bowl, mix ground sirloin, 1/2 C Glucerna Shake, onion, potato, bread crumbs & salt. Form into 30 1 1/4-inch meatballs.
In small bowl, combine soup, remaining Glucerna Shake, beef broth, garlic powder, onion powder, Worcestershire sauce & pepper. Whisk until well blended.
Place formed meatballs into 2-quart casserole dish. Pour soup mixture over meatballs. Bake uncovered for 40-45 minutes or until meatballs are cooked through. Spoon meatballs & sauce over cooked noodles & serve.
Meatballs & sauce can be frozen in individual servings for quick meals.
Nutrition (fixed w/Glucerna Shake): Servings: 6
Per serving: Calories: 320; Cal. From fat: 80; total fat 9g; sat. fat 2.5 g; cholesterol 70 mg; sodium 380 mg; potassium 240 mg; carbo. 39 g; fiber 4g; Sugar 3g; protein 23g
Diabetic exhanges: 2 starch; 2 very lean mean; 1 low-fat milk; 1/2 fat
LIGHT SPINACH SALAD
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/775.shtml
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g ; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
SPAGHETTI SQUASH LASAGNA
This recipe starts out, “With only 5 simple ingredients and 5.5 g carbs, who wouldn't love this luscious lasagna? Just 10 minutes in the oven and it's on you table piping hot.” Serves 12.
To view this recipe online, click here.
Ingredients
2 cups cooked spaghetti squash
2 lbs browned ground beef (lean)
2 cups spaghetti sauce
3 cups cottage cheese
1 cup shredded cheddar cheese
Directions
Place cooked spaghetti squash strands in casserole dish.
Layer each remaining ingredient in the dish. Sprinkle cheese on top.
Place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through.
Nutritional Facts: Calories: 254.9; Total Fat: 15.9 g; Cholesterol: 60.5 mg; Sodium: 306.1 mg; Total Carbohydrate: 5.5 g; Dietary Fiber:1.0 g; Protein: 21.4 g
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
SUN-DRIED TOMATO AND ARTICHOKE PIZZAS
Yield: 24 appetizers; Serving size: 1 appetizer
View online: http://diabeticgourmet.com/recipes/html/773.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat or oat-bran pita pockets (6-inch rounds)
1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
1 cup chopped canned or marinated artichoke hearts, well drained
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 400 degrees F.
Arrange the pitas on a large baking sheet and scatter a quarter of the sun-dried tomatoes and artichoke hearts over each one, and top with some of the cheese.
Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.
Nutritional Information Per Serving: Calories: 40; Protein: 2 g; Fat: 1 g; Sodium: 82 mg; Cholesterol: 2 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Carbohydrates: 6 g; Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
PEACH & RASPBERRY CRUMBLE
This comes from Diabetes Self-Management. I'm not really sure when, exactly, since I've had it kicking around for years. But it is definitely yummy. Prep time: 15 minutes. Baking time: 30-35 minutes. Yields 6 servings
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, & cinnamon & mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30-35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
SWEDISH MEATBALLS
This recipe is courtesy of Glucerna Shakes.
1 pound extra lean ground sirloin
1 8-oz can Vanilla Glucerna Shake
1/2 C onion, grated
1 medium potato, grated
1/2 C dry bread crumbs
1/2 tsp salt
1 10 3/4 oz can condensed Healthy Request cream of mushroom soup
3/4 C fat-free, no-sodium beef broth
1/4 tsp garlic powder
1/8 tsp onion powder
1 1/2 tsp Worcestershire sauce
1/4 tsp pepper (optional)
3 C cooked egg noodles
Preheat oven to 425 degrees.
In large bowl, mix ground sirloin, 1/2 C Glucerna Shake, onion, potato, bread crumbs & salt. Form into 30 1 1/4-inch meatballs.
In small bowl, combine soup, remaining Glucerna Shake, beef broth, garlic powder, onion powder, Worcestershire sauce & pepper. Whisk until well blended.
Place formed meatballs into 2-quart casserole dish. Pour soup mixture over meatballs. Bake uncovered for 40-45 minutes or until meatballs are cooked through. Spoon meatballs & sauce over cooked noodles & serve.
Meatballs & sauce can be frozen in individual servings for quick meals.
Nutrition (fixed w/Glucerna Shake): Servings: 6
Per serving: Calories: 320; Cal. From fat: 80; total fat 9g; sat. fat 2.5 g; cholesterol 70 mg; sodium 380 mg; potassium 240 mg; carbo. 39 g; fiber 4g; Sugar 3g; protein 23g
Diabetic exhanges: 2 starch; 2 very lean mean; 1 low-fat milk; 1/2 fat
LIGHT SPINACH SALAD
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/775.shtml
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g ; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
SPAGHETTI SQUASH LASAGNA
This recipe starts out, “With only 5 simple ingredients and 5.5 g carbs, who wouldn't love this luscious lasagna? Just 10 minutes in the oven and it's on you table piping hot.” Serves 12.
To view this recipe online, click here.
Ingredients
2 cups cooked spaghetti squash
2 lbs browned ground beef (lean)
2 cups spaghetti sauce
3 cups cottage cheese
1 cup shredded cheddar cheese
Directions
Place cooked spaghetti squash strands in casserole dish.
Layer each remaining ingredient in the dish. Sprinkle cheese on top.
Place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through.
Nutritional Facts: Calories: 254.9; Total Fat: 15.9 g; Cholesterol: 60.5 mg; Sodium: 306.1 mg; Total Carbohydrate: 5.5 g; Dietary Fiber:1.0 g; Protein: 21.4 g
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
SUN-DRIED TOMATO AND ARTICHOKE PIZZAS
Yield: 24 appetizers; Serving size: 1 appetizer
View online: http://diabeticgourmet.com/recipes/html/773.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat or oat-bran pita pockets (6-inch rounds)
1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
1 cup chopped canned or marinated artichoke hearts, well drained
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 400 degrees F.
Arrange the pitas on a large baking sheet and scatter a quarter of the sun-dried tomatoes and artichoke hearts over each one, and top with some of the cheese.
Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.
Nutritional Information Per Serving: Calories: 40; Protein: 2 g; Fat: 1 g; Sodium: 82 mg; Cholesterol: 2 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Carbohydrates: 6 g; Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
Wednesday, October 28, 2015
Wednesday Recipes
The weather here in Florida is cooling off a little. While high 60s to low 80s might not shout autumn where you live (it doesn't, where I'm originally from), it does feel nice, for Florida...nice enough for fall recipes. Enjoy!
PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE
(GNOCCHI DI ZUCCA)
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.
To view this online, click here.
Ingredients
For the Gnocchi:
1 1/2pounds (675 g) raw butternut squash or pumpkin
2 large eggs, lightly beaten
1 teaspoon fine sea salt
1 1/2 cups (350 g) unbleached all-purpose flour
For The Butter and Sage Sauce:
4 tablespoons unsalted butter
4-6 small fresh sage leaves, washed and dried
Freshly grated pecorino (optional)
For the gnocchi:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.
Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.
Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.
When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.
About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.
For the sauce:
While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.
Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.
ONION AND MUSHROOM TART
This comes from one of my favorite sites, The Kitchn. Their emailed newsletters are worth signing up for. This recipe makes one 9-inch tart.
To view this online, click here.
For the crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
2 tablespoons ice water
For the filling:
1 pound onions
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
1 1/2 pounds mushrooms, sliced
1 large egg
3/4 cup ricotta cheese
3/4 cup Parmesan cheese, divided
1/4 cup heavy cream
1/4 cup chopped chives or green onions
Preheat the oven to 350° F.
To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.
While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.
When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.
Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.
In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.
Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
Sprinkle chives over top before servings. Serve warm or at room temperature.
STEWED WHITE BEANS
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/813.shtml
Source: Vegetarian Celebrations
Ingredients
1 Tbsp canola oil
1 cup minced onion
1/2 cup minced celery
1 (14 to 16-ounce) can crushed tomatoes
3 Tbsp light brown sugar
1 tsp paprika
1 tsp dried summer savory
2 bay leaves
1-1/4 to 2-1/2 cups canned or cooked navy beans
salt and freshly ground pepper
Directions
Heat the oil in a deep, heavy saucepan. Add the onion and celery and saute over moderate heat until they are golden. Stir in the crushed tomatoes, sugar, and seasonings.
Bring to a simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat for 45 minutes. Taste to adjust seasonings and serve hot.
Nutritional Information Per Serving: Calories: 158; Fat: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Carbohydrates: 29 g; Exchanges: 2 Starch; 1 Very Lean Meat
CHOCOLATE-AMARETTO POTS-DE-CREME
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert.
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/810.shtml
Source: Enlitened Kosher Cooking
Ingredients
1 cup vanilla low-fat, low-carb soy milk
2 tablespoons light whipped topping
2 ounces (31/2 rows of a small bar) sugar-free dark chocolate
1 tablespoon margarine
1 tablespoon unsweetened dark cocoa
1/2 teaspoon good-quality coffee
sugar substitute equal to 4 tablespoons sugar
4 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur
Topping:
1/4 cup light whipped topping
sugar substitute equal to 1 tablespoon sugar
1/4 teaspoon coffee, dissolved with a few drops of water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon Amaretto liqueur
Directions
Beat the egg yolks with a whip and set aside.
Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience.
As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.
Garnish: light whipped topping; cocoa; chopped, toasted almonds
Nutritional Information Per Serving: Calories: 111; Protein: 3.5 g; Fat: 8.5 g; Sodium: 21 mg; Cholesterol: 142 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4.5 g; Exchanges: 1/4 Starch; 1/2 Protein; 1-1/2 Fat
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
SPICED PUMPKIN-RAISIN COOKIES
This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy
You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE
(GNOCCHI DI ZUCCA)
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.
To view this online, click here.
Ingredients
For the Gnocchi:
1 1/2pounds (675 g) raw butternut squash or pumpkin
2 large eggs, lightly beaten
1 teaspoon fine sea salt
1 1/2 cups (350 g) unbleached all-purpose flour
For The Butter and Sage Sauce:
4 tablespoons unsalted butter
4-6 small fresh sage leaves, washed and dried
Freshly grated pecorino (optional)
For the gnocchi:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.
Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.
Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.
When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.
About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.
For the sauce:
While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.
Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.
ONION AND MUSHROOM TART
This comes from one of my favorite sites, The Kitchn. Their emailed newsletters are worth signing up for. This recipe makes one 9-inch tart.
To view this online, click here.
For the crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
2 tablespoons ice water
For the filling:
1 pound onions
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
1 1/2 pounds mushrooms, sliced
1 large egg
3/4 cup ricotta cheese
3/4 cup Parmesan cheese, divided
1/4 cup heavy cream
1/4 cup chopped chives or green onions
Preheat the oven to 350° F.
To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.
While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.
When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.
Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.
In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.
Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
Sprinkle chives over top before servings. Serve warm or at room temperature.
STEWED WHITE BEANS
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/813.shtml
Source: Vegetarian Celebrations
Ingredients
1 Tbsp canola oil
1 cup minced onion
1/2 cup minced celery
1 (14 to 16-ounce) can crushed tomatoes
3 Tbsp light brown sugar
1 tsp paprika
1 tsp dried summer savory
2 bay leaves
1-1/4 to 2-1/2 cups canned or cooked navy beans
salt and freshly ground pepper
Directions
Heat the oil in a deep, heavy saucepan. Add the onion and celery and saute over moderate heat until they are golden. Stir in the crushed tomatoes, sugar, and seasonings.
Bring to a simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat for 45 minutes. Taste to adjust seasonings and serve hot.
Nutritional Information Per Serving: Calories: 158; Fat: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Carbohydrates: 29 g; Exchanges: 2 Starch; 1 Very Lean Meat
CHOCOLATE-AMARETTO POTS-DE-CREME
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert.
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/810.shtml
Source: Enlitened Kosher Cooking
Ingredients
1 cup vanilla low-fat, low-carb soy milk
2 tablespoons light whipped topping
2 ounces (31/2 rows of a small bar) sugar-free dark chocolate
1 tablespoon margarine
1 tablespoon unsweetened dark cocoa
1/2 teaspoon good-quality coffee
sugar substitute equal to 4 tablespoons sugar
4 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur
Topping:
1/4 cup light whipped topping
sugar substitute equal to 1 tablespoon sugar
1/4 teaspoon coffee, dissolved with a few drops of water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon Amaretto liqueur
Directions
Beat the egg yolks with a whip and set aside.
Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience.
As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.
Garnish: light whipped topping; cocoa; chopped, toasted almonds
Nutritional Information Per Serving: Calories: 111; Protein: 3.5 g; Fat: 8.5 g; Sodium: 21 mg; Cholesterol: 142 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4.5 g; Exchanges: 1/4 Starch; 1/2 Protein; 1-1/2 Fat
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
SPICED PUMPKIN-RAISIN COOKIES
This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy
You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Tuesday, October 27, 2015
Tuesday Recipes
A couple of punch recipes, a dessert, and more. Enjoy!
BAKED CHICKEN
This comes from Danilo Alfaro, About.com's Culinary Arts expert. He writes, “Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.
”Your best bet is to buy a chicken already cut up, or pick out a whole bird and have your butcher cut it up for you. If you do this, be sure to take home the back, which hasn't got much meat on it but is great for making chicken broth.
”But if you're interested in doing it yourself, here's a quick video that shows you how to cut up a whole chicken.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Serves: 4
To view this online, click here.
Ingredients
1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
1/4 cup flour
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp dried thyme, crumbled
1 tsp Kosher salt
Preparation
Preheat the oven to 375°F.
Combine the flour, salt, pepper and other seasonings in a shallow dish. Pat the chicken dry with paper towels.
Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.
Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
MARINATED GREEN BEANS
Yield: 1 serving (1/2 cup)
Source: The Diabetes Snack Munch Nibble Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View Online: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
WATERMELON PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
6 oz. can orange juice, undiluted
1 T honey
1 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I'm not sure of its origins; I do remember getting it from my mom; not sure where she got the recipe from
4 C cranberry juice
4 C pineapple juice
1 1/2 C sugar
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
SLOPPY JOE MACARONI AND CHEESE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This great tasting family casserole is a meal in one dish. The "sloppy" part of this macaroni and cheese recipe is the tasty sloppy Joe layer. A ground beef layer is followed with a homemade macaroni and cheese layer, topped with bread crumbs and baked to perfection. If your family likes sloppy Joes and macaroni and cheese, this casserole will be a hit!” Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 70 minutes; Yield: 4 to 6 Servings
To view this online, go to http://southernfood.about.com/od/hamburgcasseroles/r/Sloppy-Mac-and-Cheese.htm.
Ingredients
Ground Beef
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef, 85% to 90%
1 medium onion, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons prepared yellow mustard
1 cup ketchup
2 teaspoons brown sugar
salt to taste
ground black pepper to taste
Macaroni and Cheese
8 ounces elbow macaroni
2 tablespoon butter
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese or a combination of shredded Cheddar and American cheese
salt, to taste
Bread Crumb Topping
1 cup fresh bread crumbs
2 tablespoons butter, melted
Preparation
In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.
In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.
Cook the macaroni following package directions.
Drain in a colander and rinse with hot water.
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add the dry mustard and fresh ground black pepper. Add the milk and cook, stirring, until thickened. Stir in the cheese and add salt, to taste.
Heat the oven to 350° F.
Combine the drained macaroni with the cheese sauce.
Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.
Combine the bread crumbs with the melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.
Bake for 25 to 35 minutes, until hot and the topping is lightly browned.
BEST APPLE CRISP
This also comes from Diana Rattray, who writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
BAKED CHICKEN
This comes from Danilo Alfaro, About.com's Culinary Arts expert. He writes, “Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.
”Your best bet is to buy a chicken already cut up, or pick out a whole bird and have your butcher cut it up for you. If you do this, be sure to take home the back, which hasn't got much meat on it but is great for making chicken broth.
”But if you're interested in doing it yourself, here's a quick video that shows you how to cut up a whole chicken.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Serves: 4
To view this online, click here.
Ingredients
1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
1/4 cup flour
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp dried thyme, crumbled
1 tsp Kosher salt
Preparation
Preheat the oven to 375°F.
Combine the flour, salt, pepper and other seasonings in a shallow dish. Pat the chicken dry with paper towels.
Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.
Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
MARINATED GREEN BEANS
Yield: 1 serving (1/2 cup)
Source: The Diabetes Snack Munch Nibble Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View Online: http://diabeticgourmet.com/recipes/html/791.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
WATERMELON PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
1 watermelon
6 oz. can orange juice, undiluted
1 T honey
1 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
PINK LADY PUNCH
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I'm not sure of its origins; I do remember getting it from my mom; not sure where she got the recipe from
4 C cranberry juice
4 C pineapple juice
1 1/2 C sugar
2 qts. chilled ginger ale
Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.
SLOPPY JOE MACARONI AND CHEESE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This great tasting family casserole is a meal in one dish. The "sloppy" part of this macaroni and cheese recipe is the tasty sloppy Joe layer. A ground beef layer is followed with a homemade macaroni and cheese layer, topped with bread crumbs and baked to perfection. If your family likes sloppy Joes and macaroni and cheese, this casserole will be a hit!” Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 70 minutes; Yield: 4 to 6 Servings
To view this online, go to http://southernfood.about.com/od/hamburgcasseroles/r/Sloppy-Mac-and-Cheese.htm.
Ingredients
Ground Beef
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef, 85% to 90%
1 medium onion, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons prepared yellow mustard
1 cup ketchup
2 teaspoons brown sugar
salt to taste
ground black pepper to taste
Macaroni and Cheese
8 ounces elbow macaroni
2 tablespoon butter
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese or a combination of shredded Cheddar and American cheese
salt, to taste
Bread Crumb Topping
1 cup fresh bread crumbs
2 tablespoons butter, melted
Preparation
In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.
In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.
Cook the macaroni following package directions.
Drain in a colander and rinse with hot water.
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add the dry mustard and fresh ground black pepper. Add the milk and cook, stirring, until thickened. Stir in the cheese and add salt, to taste.
Heat the oven to 350° F.
Combine the drained macaroni with the cheese sauce.
Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.
Combine the bread crumbs with the melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.
Bake for 25 to 35 minutes, until hot and the topping is lightly browned.
BEST APPLE CRISP
This also comes from Diana Rattray, who writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
Monday, October 26, 2015
Meatless Monday
Here are six recipes to help jump-start your week. Enjoy!
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Note: This can be found in my e-cookbook, Off the Wall Cooking.
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
PASTA WITH GREENS, CHICKPEAS, AND OLIVES
This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."
Serves: 4 to 6
10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1 small red bell pepper, cut into strips
10 to 12 ounces chard, kale, or spinach, any variety
3 medium ripe tomatoes, diced
15- to 16-ounce can chickpeas, drained and rinsed
1/2 cup sliced pitted oil-cured olives (such as Kalamata)
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon dried hot red pepper flakes, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.
If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.
Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.
Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.
Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.
Read more at http://www.vegkitchen.com/front-page/pasta-with-greens-chickpeas-and-olives/#Zmm5GfhgzlAAE8dT.99
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.
Serves: 6
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE
"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"
Serves: 6
1 1/2 cups quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 large broccoli crowns, cut into bite-sized pieces
1/3 cup sliced sun-dried tomatoes or sliced black olives
Salt and freshly ground pepper to taste
1 1/2 cups grated vegan cheddar cheese
Preheat the oven to 400º F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."
Ingredients:
1 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
1/4 cup soft (silken) tofu
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup peanut butter
1 cup chocolate chips
Preparation:
Pre-heat the oven to 400 degrees.
In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.
In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.
Add the peanut butter and mix well, then fold in the chocolate chips.
Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.
True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.
One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.
A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.
About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.
That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"
I told him it was tofu crumbles.
"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...
Note: This can be found in my e-cookbook, Off the Wall Cooking.
Tomato sauce:
2-3 onions, chopped
3-5 cloves garlic, minced
28 oz. can tomatoes
2-8 oz. cans tomato sauce
2-6 oz. cans tomato paste
2 T olive oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2-10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
PASTA WITH GREENS, CHICKPEAS, AND OLIVES
This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."
Serves: 4 to 6
10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1 small red bell pepper, cut into strips
10 to 12 ounces chard, kale, or spinach, any variety
3 medium ripe tomatoes, diced
15- to 16-ounce can chickpeas, drained and rinsed
1/2 cup sliced pitted oil-cured olives (such as Kalamata)
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon dried hot red pepper flakes, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.
If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.
Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.
Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.
Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.
Read more at http://www.vegkitchen.com/front-page/pasta-with-greens-chickpeas-and-olives/#Zmm5GfhgzlAAE8dT.99
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.
Serves: 6
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE
"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"
Serves: 6
1 1/2 cups quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 large broccoli crowns, cut into bite-sized pieces
1/3 cup sliced sun-dried tomatoes or sliced black olives
Salt and freshly ground pepper to taste
1 1/2 cups grated vegan cheddar cheese
Preheat the oven to 400º F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."
Ingredients:
1 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
1/4 cup soft (silken) tofu
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup peanut butter
1 cup chocolate chips
Preparation:
Pre-heat the oven to 400 degrees.
In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.
In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.
Add the peanut butter and mix well, then fold in the chocolate chips.
Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.
Friday, October 23, 2015
Weekend Recipes
Enjoy!
HALLOWEEN CUPCAKES
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “Halloween Cupcakes are fun and easy to make. Use your imagination when decorating them!” While I don't have young kids at home, I'm planning to make these. Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 24 cupcakes
To view this online, click here.
Ingredients
1 (18 ounce) spice cake mix
1 (15 ounce) solid pack pumpkin
1-1/2 teaspoons baking soda
2 eggs
1/2 cup water
1 can prepared frosting
Pumpkin Candies
Spider Candies
Decorator Frosting
Food Coloring
Sandwich Cookies
Chocolate Cookie Crumbs
Gummy Bugs and Worms
Preparation
Preheat oven to 375 degrees F. Line 24 muffin tins with paper liners and set aside.
In large bowl, combine cake mix, pumpkin soda, eggs, and water. Beat on low speed until combined, then beat at medium speed for 1 minute. Spoon mixture into prepared muffin cups, filling each abou5 2/3 full. Bake at 375 degrees F for 20-25 minutes until tops spring back when lightly touched with finger. Let cool for 10 minutes, then remove to wire racks and cool completely.
Tint frosting as desired. Frost cupcakes and decorate using candies, frosting, and cookie crumbs.
Use the crumbs to make a 'grave', writing 'RIP' on sandwich cookies with decorator frosting. Make a spiderweb with black decorator gel frosting and top with candy bugs.
CREAMY SLOW COOKER PUMPKIN SOUP
This also comes from About.com's Linda Larsen, who writes, “I love this wonderful Creamy Slow Cooker Pumpkin Soup for its bright colors and intense flavors. Be sure that you mix the chicken broth and pumpkin very well in the first step so the vegetable blends with the rest of the ingredients.” If you're a vegetarian, you can always use the vegetable broth, rather than chicken broth; that's what I'm planning to do. Prep Time: 15 minutes; Cook Time: 360 minutes (6 hours); Total Time: 375 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
1 onion, chopped
1 (16-ounce) can solid pack pumpkin OR 1 (16-ounce) package frozen squash, drained and pureed
2 (16-ounce) boxes ready to serve chicken broth or vegetable broth
2 cups frozen corn
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh cilantro
1/2 cup toasted pine nuts or walnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup olive oil
1 cup heavy cream
Preparation
In 3 quart crockpot, combine onion, pumpkin, and 2 cups of chicken broth; mix until blended. Add remaining chicken broth, drained corn, 1/2 teaspoon salt, and pepper and blend well. Cover and cook on LOW for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.
To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, 1/2 teaspoon salt, and lemon juice.
Blend until chopped. Add olive oil and process until blended. Set pesto aside.
Add cream to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.
FIVE-A-DAY FRIED RICE
This is from David Venable, About.com's Home Cooking expert. He writes, “School is going in full swing now, and between clubs, homework, and your own work schedule, it’s hard to find time to get a healthy meal on the table—but this recipe is here to help!
“Although it comes from humble beginnings, rice has become a food staple around the world. Is it any wonder that the grain has such a prominent role on our dinner table? It can be served in oh-so-many delicious ways…even as dessert.
“Now, many people associate fried rice with takeout, but this overlooked side really has an illustrious past...
“So why not dig into this mouthwatering meal any day of the week? It’s simple, it’s fast, and, above all, it’s healthy! Just throw that take-out menu in the trash, because you have a new go-to recipe.
“Cook’s Tip: You can add virtually any vegetable—fresh or frozen—to this recipe and the flavor will be terrific. If you’re using frozen veggies, just make sure they’re thawed before placing them in the hot skillet. Here are a few more tips for using your frozen veggies.
“Want to add some protein? Think chicken, pork, beef, shrimp, or your favorite fish. Just cut the meat thinly (so that it cooks evenly) and add it during step 1. If you’re vegetarian, try adding tofu or more eggs to the recipe so you really pack nutrients into every bite.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: Serves 4 – 6.
To view online, click here.
Ingredients
2 Tbsp sesame oil
1/2 cup yellow onion, chopped
1/3 cup red bell pepper, chopped
1 celery stalk, chopped
1/2 cup carrots, finely chopped
1 cup broccoli, chopped
3 cups white rice, cooked
1/2 tsp ground ginger
1/4 cup + 2 Tbsp low sodium soy sauce
1/2 cup frozen peas, thawed
2 tsp vegetable oil
5 eggs, beaten
2 green onion sprigs, finely sliced (optional garnish)
Preparation
Heat the sesame oil in a large skillet (or wok) over medium-high heat. Add the onions, peppers, celery, carrots, and broccoli. Cook, stirring occasionally, for 3–5 minutes.
Add the cooked rice, ground ginger, and soy sauce and cook for another 3 minutes, stirring to evenly distribute ingredients. Stir in the peas and reduce the heat to medium low.
In a separate skillet, heat the vegetable oil over medium heat.
Add the beaten eggs and stir quickly until the eggs are completely scrambled and cooked. Add the eggs to the rice mixture and toss to evenly distribute.
Spoon the rice onto plates and garnish each dish with the sliced green onions, if desired.
CONFETTI CORNED BEEF HASH
This comes from Tablespoon.com, and starts off, “Skillet-fast hash with meat and potatoes has been a mainstay dinner dish for generations.” Prep Time: 25 min; Total Time: 25 min; Servings: $
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 1/2 cups cut-up cooked corned beef or lean cooked beef
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
2 medium potatoes, cooked and chopped (2 cups)
1 small bell pepper, chopped (1/2 cup)
4 medium green onions, sliced (1/4 cup)
2 hard-cooked eggs, chopped
Directions
In 10-inch nonstick skillet, heat butter over medium heat. Stir in remaining ingredients.
Cook uncovered 8 to 10 minutes, turning frequently, until hot.
VEGETABLE CHEDDAR OMELET
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “One of the nicest things about omelets is that they can be filled with virtually anything you have in the refrigerator. The vegetable filling used here is good served with whole-wheat toast and freshly squeezed orange juice.” Serves 2
To view this online, click here.
Ingredients
Filling
1 cup small broccoli florets
1/2 cup thinly sliced, peeled carrots
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, thinly sliced
1/3 cup thinly sliced red bell pepper strips
1 clove garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon grated lemon zest
1/4 cup shredded Cheddar cheese
Omelet
3 large eggs
2 teaspoons water
1/4 teaspoon Kosher salt
1/4 teaspoon freshly grated black pepper
1 tablespoon butter
Preparation
Make the filling: In a medium pan of boiling water, cook the broccoli and carrots until crisp-tender, about 5 minutes. Drain well.
In a medium skillet over medium heat, warm the butter and oil. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, salt, lemon zest, and cooked vegetables. Keep warm.
Make the omelet: In a small bowl, beat the eggs with the water, salt, and pepper.
Heat an 8- to 10-inch nonstick omelet pan or skillet over medium-high heat. Melt the butter in the pan. Pour in the beaten eggs. Swirl the pan by the handle to distribute the eggs evenly over the surface. Cook without stirring until the bottom and edges begin to set, about 10 seconds. As the bottom begins to set, lift the cooked portion of the omelet with a thin spatula to let the uncooked egg mixture flow under it. Repeat until most of the omelet is set but the center is still moist and creamy.
Spoon the cheese and the filling down the center of the omelet. Loosen the omelet from the pan and fold one third from the far side toward the center. Tip the pan over a serving plate so the unfolded side begins to slide out. Flip the omelet so that it is folded into thirds.
Slide the omelet onto a plate and serve right away.
Recipe Tips and Notes
To make a Spinach-Mushroom Omelet: Make the filling as follows: In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 1 1/2 cups sliced cremini or button mushrooms and 1/2 cup thinly sliced red onion and cook, stirring often, until the mushrooms are lightly browned and the liquid has evaporated, about 8 minutes.
Stir in 1/2 teaspoon dried thyme and salt and freshly ground black pepper to taste. Add 4 cups fresh spinach leaves, rinsed and patted dry, and cook, stirring, over medium heat just until the leaves are wilted, about 2 minutes. Remove from the heat. Make the omelet as directed with the cheese and spinach-mushroom filling as in the main recipe.
MINI ROTISSERIE CHICKEN POT PIES
This comes from the Delish emailed newsletter. It begins, “No pie crust allowed: With a genius puff pastry crust (and rotisserie chicken), these chicken pot pies are quick to throw together during the week.” Total Time: 50 min; Prep: 15 min; Level: Easy; Serves 4
To view this online, click here.
Ingredients
4 tbsp. unsalted butter
1 medium carrot, peeled and diced (1/2 cup)
2 ribs celery, diced (1/2 c.)
1 small onion, diced (1 c.)
1 clove garlic, minced
1 tbsp. thyme leaves
kosher salt
Black pepper
1/4 c. all-purpose flour
1/4 c. dry white wine
3 c. chicken stock
2 c. rotisserie chicken
3 c. baby spinach
1 sheet frozen puff pastry, thawed
1 egg
Directions
Preheat oven to 400 degrees F.
In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic and thyme and cook, stirring regularly, 5 minutes, until tender and fragrant. Season with salt and pepper.
Stir in flour and whisk constantly until golden brown, 3 minutes. Stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.
Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.
On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.
Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.
In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.
Bake until pastry is puffed and golden, 15 to 18 minutes.
HALLOWEEN CUPCAKES
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “Halloween Cupcakes are fun and easy to make. Use your imagination when decorating them!” While I don't have young kids at home, I'm planning to make these. Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 24 cupcakes
To view this online, click here.
Ingredients
1 (18 ounce) spice cake mix
1 (15 ounce) solid pack pumpkin
1-1/2 teaspoons baking soda
2 eggs
1/2 cup water
1 can prepared frosting
Pumpkin Candies
Spider Candies
Decorator Frosting
Food Coloring
Sandwich Cookies
Chocolate Cookie Crumbs
Gummy Bugs and Worms
Preparation
Preheat oven to 375 degrees F. Line 24 muffin tins with paper liners and set aside.
In large bowl, combine cake mix, pumpkin soda, eggs, and water. Beat on low speed until combined, then beat at medium speed for 1 minute. Spoon mixture into prepared muffin cups, filling each abou5 2/3 full. Bake at 375 degrees F for 20-25 minutes until tops spring back when lightly touched with finger. Let cool for 10 minutes, then remove to wire racks and cool completely.
Tint frosting as desired. Frost cupcakes and decorate using candies, frosting, and cookie crumbs.
Use the crumbs to make a 'grave', writing 'RIP' on sandwich cookies with decorator frosting. Make a spiderweb with black decorator gel frosting and top with candy bugs.
CREAMY SLOW COOKER PUMPKIN SOUP
This also comes from About.com's Linda Larsen, who writes, “I love this wonderful Creamy Slow Cooker Pumpkin Soup for its bright colors and intense flavors. Be sure that you mix the chicken broth and pumpkin very well in the first step so the vegetable blends with the rest of the ingredients.” If you're a vegetarian, you can always use the vegetable broth, rather than chicken broth; that's what I'm planning to do. Prep Time: 15 minutes; Cook Time: 360 minutes (6 hours); Total Time: 375 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
1 onion, chopped
1 (16-ounce) can solid pack pumpkin OR 1 (16-ounce) package frozen squash, drained and pureed
2 (16-ounce) boxes ready to serve chicken broth or vegetable broth
2 cups frozen corn
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh cilantro
1/2 cup toasted pine nuts or walnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup olive oil
1 cup heavy cream
Preparation
In 3 quart crockpot, combine onion, pumpkin, and 2 cups of chicken broth; mix until blended. Add remaining chicken broth, drained corn, 1/2 teaspoon salt, and pepper and blend well. Cover and cook on LOW for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.
To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, 1/2 teaspoon salt, and lemon juice.
Blend until chopped. Add olive oil and process until blended. Set pesto aside.
Add cream to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.
FIVE-A-DAY FRIED RICE
This is from David Venable, About.com's Home Cooking expert. He writes, “School is going in full swing now, and between clubs, homework, and your own work schedule, it’s hard to find time to get a healthy meal on the table—but this recipe is here to help!
“Although it comes from humble beginnings, rice has become a food staple around the world. Is it any wonder that the grain has such a prominent role on our dinner table? It can be served in oh-so-many delicious ways…even as dessert.
“Now, many people associate fried rice with takeout, but this overlooked side really has an illustrious past...
“So why not dig into this mouthwatering meal any day of the week? It’s simple, it’s fast, and, above all, it’s healthy! Just throw that take-out menu in the trash, because you have a new go-to recipe.
“Cook’s Tip: You can add virtually any vegetable—fresh or frozen—to this recipe and the flavor will be terrific. If you’re using frozen veggies, just make sure they’re thawed before placing them in the hot skillet. Here are a few more tips for using your frozen veggies.
“Want to add some protein? Think chicken, pork, beef, shrimp, or your favorite fish. Just cut the meat thinly (so that it cooks evenly) and add it during step 1. If you’re vegetarian, try adding tofu or more eggs to the recipe so you really pack nutrients into every bite.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: Serves 4 – 6.
To view online, click here.
Ingredients
2 Tbsp sesame oil
1/2 cup yellow onion, chopped
1/3 cup red bell pepper, chopped
1 celery stalk, chopped
1/2 cup carrots, finely chopped
1 cup broccoli, chopped
3 cups white rice, cooked
1/2 tsp ground ginger
1/4 cup + 2 Tbsp low sodium soy sauce
1/2 cup frozen peas, thawed
2 tsp vegetable oil
5 eggs, beaten
2 green onion sprigs, finely sliced (optional garnish)
Preparation
Heat the sesame oil in a large skillet (or wok) over medium-high heat. Add the onions, peppers, celery, carrots, and broccoli. Cook, stirring occasionally, for 3–5 minutes.
Add the cooked rice, ground ginger, and soy sauce and cook for another 3 minutes, stirring to evenly distribute ingredients. Stir in the peas and reduce the heat to medium low.
In a separate skillet, heat the vegetable oil over medium heat.
Add the beaten eggs and stir quickly until the eggs are completely scrambled and cooked. Add the eggs to the rice mixture and toss to evenly distribute.
Spoon the rice onto plates and garnish each dish with the sliced green onions, if desired.
CONFETTI CORNED BEEF HASH
This comes from Tablespoon.com, and starts off, “Skillet-fast hash with meat and potatoes has been a mainstay dinner dish for generations.” Prep Time: 25 min; Total Time: 25 min; Servings: $
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 1/2 cups cut-up cooked corned beef or lean cooked beef
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
2 medium potatoes, cooked and chopped (2 cups)
1 small bell pepper, chopped (1/2 cup)
4 medium green onions, sliced (1/4 cup)
2 hard-cooked eggs, chopped
Directions
In 10-inch nonstick skillet, heat butter over medium heat. Stir in remaining ingredients.
Cook uncovered 8 to 10 minutes, turning frequently, until hot.
VEGETABLE CHEDDAR OMELET
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “One of the nicest things about omelets is that they can be filled with virtually anything you have in the refrigerator. The vegetable filling used here is good served with whole-wheat toast and freshly squeezed orange juice.” Serves 2
To view this online, click here.
Ingredients
Filling
1 cup small broccoli florets
1/2 cup thinly sliced, peeled carrots
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, thinly sliced
1/3 cup thinly sliced red bell pepper strips
1 clove garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon grated lemon zest
1/4 cup shredded Cheddar cheese
Omelet
3 large eggs
2 teaspoons water
1/4 teaspoon Kosher salt
1/4 teaspoon freshly grated black pepper
1 tablespoon butter
Preparation
Make the filling: In a medium pan of boiling water, cook the broccoli and carrots until crisp-tender, about 5 minutes. Drain well.
In a medium skillet over medium heat, warm the butter and oil. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, salt, lemon zest, and cooked vegetables. Keep warm.
Make the omelet: In a small bowl, beat the eggs with the water, salt, and pepper.
Heat an 8- to 10-inch nonstick omelet pan or skillet over medium-high heat. Melt the butter in the pan. Pour in the beaten eggs. Swirl the pan by the handle to distribute the eggs evenly over the surface. Cook without stirring until the bottom and edges begin to set, about 10 seconds. As the bottom begins to set, lift the cooked portion of the omelet with a thin spatula to let the uncooked egg mixture flow under it. Repeat until most of the omelet is set but the center is still moist and creamy.
Spoon the cheese and the filling down the center of the omelet. Loosen the omelet from the pan and fold one third from the far side toward the center. Tip the pan over a serving plate so the unfolded side begins to slide out. Flip the omelet so that it is folded into thirds.
Slide the omelet onto a plate and serve right away.
Recipe Tips and Notes
To make a Spinach-Mushroom Omelet: Make the filling as follows: In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 1 1/2 cups sliced cremini or button mushrooms and 1/2 cup thinly sliced red onion and cook, stirring often, until the mushrooms are lightly browned and the liquid has evaporated, about 8 minutes.
Stir in 1/2 teaspoon dried thyme and salt and freshly ground black pepper to taste. Add 4 cups fresh spinach leaves, rinsed and patted dry, and cook, stirring, over medium heat just until the leaves are wilted, about 2 minutes. Remove from the heat. Make the omelet as directed with the cheese and spinach-mushroom filling as in the main recipe.
MINI ROTISSERIE CHICKEN POT PIES
This comes from the Delish emailed newsletter. It begins, “No pie crust allowed: With a genius puff pastry crust (and rotisserie chicken), these chicken pot pies are quick to throw together during the week.” Total Time: 50 min; Prep: 15 min; Level: Easy; Serves 4
To view this online, click here.
Ingredients
4 tbsp. unsalted butter
1 medium carrot, peeled and diced (1/2 cup)
2 ribs celery, diced (1/2 c.)
1 small onion, diced (1 c.)
1 clove garlic, minced
1 tbsp. thyme leaves
kosher salt
Black pepper
1/4 c. all-purpose flour
1/4 c. dry white wine
3 c. chicken stock
2 c. rotisserie chicken
3 c. baby spinach
1 sheet frozen puff pastry, thawed
1 egg
Directions
Preheat oven to 400 degrees F.
In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic and thyme and cook, stirring regularly, 5 minutes, until tender and fragrant. Season with salt and pepper.
Stir in flour and whisk constantly until golden brown, 3 minutes. Stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.
Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.
On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.
Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.
In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.
Bake until pastry is puffed and golden, 15 to 18 minutes.
Thursday, October 22, 2015
Diabetic Thursday
If it's Thursday - and it appears that it is - it's time for six yummy diabetic recipes. Enjoy!
BAKED APPLES BURNETTE
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
View recipe: http://diabeticgourmet.com/recipes/html/743.shtml
Ingredients
4 MacIntosh or Rome apples
2 tablespoons raisins
1 tablespoon sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Few drops pure vanilla extract
1/4 cup water
1 tablespoon frozen orange juice concentrate
Directions
Preheat oven to 375 degrees F.
Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork.
Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla.
Place apples in a baking dish and add water mixed with orange juice.
Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm or chilled with syrup.
Nutritional Information Per Serving: Calories: 96; Protein: 1 g; Fat: 1 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
VEGETABLE BEEF BARLEY SOUP
Yield: 4 Servings
Source: The Best Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/376.shtml
Ingredients
1 tablespoon vegetable oil
2 teaspoons crushed garlic
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups sliced mushrooms
3-1/2 cups beef stock
1/3 cup barley
2 small potatoes, peeled and diced
4 oz. stewing beef, diced
2 tablespoons chopped fresh parsley
Directions
In large non-stick saucepan, heat oil; saute garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes.
Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.
Nutritional Information Per Serving: Calories: 208; Protein: 11 g; Fat: 5 g; Sodium: 1009 mg; Cholesterol: 13 mg; Carbohydrates: 31 g; Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat
SLOW-COOKED SICILIAN POT ROAST
Yield: 8 servings
Source: The Complete Diabetes Prevention Plan
View recipe: http://diabeticgourmet.com/recipes/html/744.shtml
Ingredients
2-1/2 pound well-trimmed top round roast or flat half brisket
1/2 teaspoon coarsely ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onions
1 cup chopped red or green bell peppers or 1 cup roasted bell peppers, drained and chopped
14-1/2 ounce can diced Italian-style tomatoes, undrained
6-ounce can tomato paste with roasted garlic or Italian seasonings
Directions
Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper.
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat.
Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired.
Nutritional Information Per Serving: Calories: 221; Protein: 29 g ; Fat: 5.7 g; Sodium: 440 mg; Cholesterol: 80 mg ; Saturated Fat: 1.7 g; Dietary Fiber: 2 g; Carbohydrates: 12 g; Exchanges: 3 Lean Meat, 2 Vegetable
PENNE WITH GREENS AND CANNELLINI BEANS
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving):Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe there is a total of 63g carbohydrate.
STRAWBERRY-PEACH COOLER
Yield: 2 servings (1 cup per serving)
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print version: http://diabeticgourmet.com/recipes/html/737.shtml
1 cup dry-pack unsweetened frozen strawberries
2/3 cup dry-pack unsweetened frozen peaches
3/4 cup orange juice
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches. Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard. Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container. Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving (1 cup):
Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 26 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 2 g
Diabetic Exchanges: 2 Fruit
FRESH FRUIT CLAFOUTI
Yield: 1 Cake (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/387.shtml
1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)
2/3 cup fat-free evaporated milk
1 large egg, beaten, or 1/4 cup egg substitute
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon nutmeg, preferably freshly grated
1/8 teaspoon salt
1 tablespoon sifted powdered sugar
Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.
Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.
Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.
Nutritional Information Per Serving (1 slice):
Calories: 92, Fat: 1 g, Cholesterol: 36 mg, Sodium: 92 mg, Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 4 g Diabetic Exchanges: 1 Other Carbohydrate
BAKED APPLES BURNETTE
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
View recipe: http://diabeticgourmet.com/recipes/html/743.shtml
Ingredients
4 MacIntosh or Rome apples
2 tablespoons raisins
1 tablespoon sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Few drops pure vanilla extract
1/4 cup water
1 tablespoon frozen orange juice concentrate
Directions
Preheat oven to 375 degrees F.
Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork.
Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla.
Place apples in a baking dish and add water mixed with orange juice.
Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm or chilled with syrup.
Nutritional Information Per Serving: Calories: 96; Protein: 1 g; Fat: 1 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
VEGETABLE BEEF BARLEY SOUP
Yield: 4 Servings
Source: The Best Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/376.shtml
Ingredients
1 tablespoon vegetable oil
2 teaspoons crushed garlic
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups sliced mushrooms
3-1/2 cups beef stock
1/3 cup barley
2 small potatoes, peeled and diced
4 oz. stewing beef, diced
2 tablespoons chopped fresh parsley
Directions
In large non-stick saucepan, heat oil; saute garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes.
Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.
Nutritional Information Per Serving: Calories: 208; Protein: 11 g; Fat: 5 g; Sodium: 1009 mg; Cholesterol: 13 mg; Carbohydrates: 31 g; Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat
SLOW-COOKED SICILIAN POT ROAST
Yield: 8 servings
Source: The Complete Diabetes Prevention Plan
View recipe: http://diabeticgourmet.com/recipes/html/744.shtml
Ingredients
2-1/2 pound well-trimmed top round roast or flat half brisket
1/2 teaspoon coarsely ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onions
1 cup chopped red or green bell peppers or 1 cup roasted bell peppers, drained and chopped
14-1/2 ounce can diced Italian-style tomatoes, undrained
6-ounce can tomato paste with roasted garlic or Italian seasonings
Directions
Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper.
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat.
Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired.
Nutritional Information Per Serving: Calories: 221; Protein: 29 g ; Fat: 5.7 g; Sodium: 440 mg; Cholesterol: 80 mg ; Saturated Fat: 1.7 g; Dietary Fiber: 2 g; Carbohydrates: 12 g; Exchanges: 3 Lean Meat, 2 Vegetable
PENNE WITH GREENS AND CANNELLINI BEANS
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving):Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe there is a total of 63g carbohydrate.
STRAWBERRY-PEACH COOLER
Yield: 2 servings (1 cup per serving)
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print version: http://diabeticgourmet.com/recipes/html/737.shtml
1 cup dry-pack unsweetened frozen strawberries
2/3 cup dry-pack unsweetened frozen peaches
3/4 cup orange juice
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches. Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard. Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container. Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving (1 cup):
Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 26 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 2 g
Diabetic Exchanges: 2 Fruit
FRESH FRUIT CLAFOUTI
Yield: 1 Cake (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/387.shtml
1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)
2/3 cup fat-free evaporated milk
1 large egg, beaten, or 1/4 cup egg substitute
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon nutmeg, preferably freshly grated
1/8 teaspoon salt
1 tablespoon sifted powdered sugar
Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.
Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.
Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.
Nutritional Information Per Serving (1 slice):
Calories: 92, Fat: 1 g, Cholesterol: 36 mg, Sodium: 92 mg, Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 4 g Diabetic Exchanges: 1 Other Carbohydrate
Wednesday, October 21, 2015
Wednesday Recipes
Four stroganoff recipes, one chicken recipe, and dessert. Enjoy!
BEEF STROGANOFF
The first three stroganoff recipes, as well as the Fast Chicken Curry, come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
This first recipe is one of the many recipes my Mom gave me.
1/2 C finely chopped onions
1/2 tsp. salt
1/2 lb. mushrooms, sliced
2 T tomato paste
1/3 C butter
3/4 tsp. Worchester sauce
1 1/2 lb. chuck, cut up
1/4 C sour cream
2 T flour
1/2 C heavy cream
1 C bouillon
1 1/3 C white rice
1/2 C butter
Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1 1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.
STROGANOFF
This was from the wife of a now forgotten coworker.
1 lb. hamburger
1 – 2 cans cream of mushroom soup
2 onions, chopped
1 C sour cream
1 green pepper, chopped
Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.
POOR MAN'S STROGRANOFF
It seems that everyone has at least one stroganoff recipe, at least when I was growing up. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, “service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes.”
1 1/2 lbs. hamburger
1/2 onion, diced
1 can condensed mushroom soup
1 small can mushrooms
pepper & salt, to taste
1 pt. sour cream
4 T margarine
Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add 1/2 can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.
FAST CHICKEN CURRY
1 C sour cream
1 1/2 tsp. curry
2 5 oz cans boned chicken
1 small can pineapple, crushed
4 T butter
1 lb. cooked string beans
2 T flour
salt & pepper to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
CRESCENT BEEF STROGANOFF BAKE
This is the one stroganoff recipe that doesn't come from my e-cookbook. Rather, it comes from Diana Rattray, About.com's Southern Food expert. She writes, “This tasty and easy ground beef stroganoff is baked on a crescent roll crust. The ground beef mixture is mixed with sour cream and topped with shredded cheese just before baking.
”It's an easy, tasty meal for any weeknight dinner. Serve it with green beans or carrots, or your favorite side vegetables. I used a Cheddar blend for the topping, but American or Cheddar Jack cheese could be used as well.” Serves 6.
To view this online, click here.
Ingredients
1 package (8 ounces) refrigerator crescent rolls
1 pound ground beef, lean (ground round)
1/2 cup chopped onion
8 ounces sliced mushrooms
salt and pepper to taste
1/2 teaspoon paprika
8 ounces sour cream
1/2 to 1 cup shredded Cheddar or American process cheese
Preparation
Unroll crescent roll dough and press into the bottom of an ungreased 13x9x2-inch baking pan to form a thin crust.
In a skillet, brown the ground beef with onion and mushrooms; stir in paprika and season with salt and pepper, to taste. Stir in sour cream; spoon into the baking pan. Sprinkle evenly with the shredded cheese. Bake at 375° for 25 to 30 minutes, or until crust is baked and browned around the edges.
Cut into squares to serve.
Serve with a side vegetable or tossed salad.
WHITE CHOCOLATE RASPBERRY PIE
This comes from Allyson Kramer, About.com's Vegan Food expert. She writes, “Nondairy white chocolate, fresh raspberries, and freshly picked sage from the garden (or the grocery store!) all add up to a ridiculously easy and quite sophisticated dessert. Source nondairy white chocolate online or in specialty shops, or better yet...make your own!” Prep Time: 195 minutes; Cook Time: 5 minutes; Total Time: 200 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
Crust:
1 1/2 cups almond meal
1/4 cup cocoa powder
5 tablespoons organic granulated sugar
3 tablespoons vegan margarine, melted
Filling:
2 cups raw cashews, soaked at least 3 hours
1/4 cup organic granulated sugar
1/2 cup water
5.5 ounces dairy-free white chocolate (you could sub out dark chocolate if you’re feeling adventurous)
Topping:
1 1/2 cups fresh raspberries
1 tablespoon fresh sage leaves, minced
1/4 cup organic granulated sugar
Preparation
To Make the Crust:
Preheat your oven to 400 ºF.
Combine the almond meal, cocoa powder, and sugar together into bowl until well mixed. Stir in the melted margarine until completely mixed together. You should have a slightly wet and crumbly mixture that’s easy to squeeze into clumps. Make sure the margarine is evenly distributed throughout. Using slightly greased hands or the bottom of glass, press the crust mixture into an 8 ” tart or pie pan.
Bake crust for 10 minutes in preheated oven. Remove from oven and let cool completely.
To Make the Filling:
In the bowl of a food processor, combine the cashews with the 1/4 cup sugar and the 1/2 cup water and blend in food processor until very smooth, about 5 minutes, scraping down the sides of the food processor's bowl as needed.
In the bowl of a double boiler or using a microwave, melt the nondairy white chocolate and pour into the cashew cream while it is still hot. Work fast! You can either pour it directly into the food processor just after the cashews turn to cashew cream and continue to blend for a few seconds, or place cashew cream into separate bowl and stir in the melted white chocolate.
Quickly and evenly spread the cashew mixture into the cooled pie crust and chill the pie in fridge, loosely covered with foil, until firm, about 1 hour.
To Make the Topping:
To make topping simply combine the raspberries, sage, and sugar into small saucepan and cook over medium heat, stirring often, until the sugar granules have dissolved completely.
Increase the stove temperature slightly to reduce until thickened. Spread the cooked raspberries on top of the chilled filling and place back in the fridge to set for about 1 more hour.
Serve cold. Store leftovers covered in the refrigerator for up to 4 days.
BEEF STROGANOFF
The first three stroganoff recipes, as well as the Fast Chicken Curry, come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
This first recipe is one of the many recipes my Mom gave me.
1/2 C finely chopped onions
1/2 tsp. salt
1/2 lb. mushrooms, sliced
2 T tomato paste
1/3 C butter
3/4 tsp. Worchester sauce
1 1/2 lb. chuck, cut up
1/4 C sour cream
2 T flour
1/2 C heavy cream
1 C bouillon
1 1/3 C white rice
1/2 C butter
Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1 1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.
STROGANOFF
This was from the wife of a now forgotten coworker.
1 lb. hamburger
1 – 2 cans cream of mushroom soup
2 onions, chopped
1 C sour cream
1 green pepper, chopped
Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.
POOR MAN'S STROGRANOFF
It seems that everyone has at least one stroganoff recipe, at least when I was growing up. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, “service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes.”
1 1/2 lbs. hamburger
1/2 onion, diced
1 can condensed mushroom soup
1 small can mushrooms
pepper & salt, to taste
1 pt. sour cream
4 T margarine
Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add 1/2 can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.
FAST CHICKEN CURRY
1 C sour cream
1 1/2 tsp. curry
2 5 oz cans boned chicken
1 small can pineapple, crushed
4 T butter
1 lb. cooked string beans
2 T flour
salt & pepper to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
CRESCENT BEEF STROGANOFF BAKE
This is the one stroganoff recipe that doesn't come from my e-cookbook. Rather, it comes from Diana Rattray, About.com's Southern Food expert. She writes, “This tasty and easy ground beef stroganoff is baked on a crescent roll crust. The ground beef mixture is mixed with sour cream and topped with shredded cheese just before baking.
”It's an easy, tasty meal for any weeknight dinner. Serve it with green beans or carrots, or your favorite side vegetables. I used a Cheddar blend for the topping, but American or Cheddar Jack cheese could be used as well.” Serves 6.
To view this online, click here.
Ingredients
1 package (8 ounces) refrigerator crescent rolls
1 pound ground beef, lean (ground round)
1/2 cup chopped onion
8 ounces sliced mushrooms
salt and pepper to taste
1/2 teaspoon paprika
8 ounces sour cream
1/2 to 1 cup shredded Cheddar or American process cheese
Preparation
Unroll crescent roll dough and press into the bottom of an ungreased 13x9x2-inch baking pan to form a thin crust.
In a skillet, brown the ground beef with onion and mushrooms; stir in paprika and season with salt and pepper, to taste. Stir in sour cream; spoon into the baking pan. Sprinkle evenly with the shredded cheese. Bake at 375° for 25 to 30 minutes, or until crust is baked and browned around the edges.
Cut into squares to serve.
Serve with a side vegetable or tossed salad.
WHITE CHOCOLATE RASPBERRY PIE
This comes from Allyson Kramer, About.com's Vegan Food expert. She writes, “Nondairy white chocolate, fresh raspberries, and freshly picked sage from the garden (or the grocery store!) all add up to a ridiculously easy and quite sophisticated dessert. Source nondairy white chocolate online or in specialty shops, or better yet...make your own!” Prep Time: 195 minutes; Cook Time: 5 minutes; Total Time: 200 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
Crust:
1 1/2 cups almond meal
1/4 cup cocoa powder
5 tablespoons organic granulated sugar
3 tablespoons vegan margarine, melted
Filling:
2 cups raw cashews, soaked at least 3 hours
1/4 cup organic granulated sugar
1/2 cup water
5.5 ounces dairy-free white chocolate (you could sub out dark chocolate if you’re feeling adventurous)
Topping:
1 1/2 cups fresh raspberries
1 tablespoon fresh sage leaves, minced
1/4 cup organic granulated sugar
Preparation
To Make the Crust:
Preheat your oven to 400 ºF.
Combine the almond meal, cocoa powder, and sugar together into bowl until well mixed. Stir in the melted margarine until completely mixed together. You should have a slightly wet and crumbly mixture that’s easy to squeeze into clumps. Make sure the margarine is evenly distributed throughout. Using slightly greased hands or the bottom of glass, press the crust mixture into an 8 ” tart or pie pan.
Bake crust for 10 minutes in preheated oven. Remove from oven and let cool completely.
To Make the Filling:
In the bowl of a food processor, combine the cashews with the 1/4 cup sugar and the 1/2 cup water and blend in food processor until very smooth, about 5 minutes, scraping down the sides of the food processor's bowl as needed.
In the bowl of a double boiler or using a microwave, melt the nondairy white chocolate and pour into the cashew cream while it is still hot. Work fast! You can either pour it directly into the food processor just after the cashews turn to cashew cream and continue to blend for a few seconds, or place cashew cream into separate bowl and stir in the melted white chocolate.
Quickly and evenly spread the cashew mixture into the cooled pie crust and chill the pie in fridge, loosely covered with foil, until firm, about 1 hour.
To Make the Topping:
To make topping simply combine the raspberries, sage, and sugar into small saucepan and cook over medium heat, stirring often, until the sugar granules have dissolved completely.
Increase the stove temperature slightly to reduce until thickened. Spread the cooked raspberries on top of the chilled filling and place back in the fridge to set for about 1 more hour.
Serve cold. Store leftovers covered in the refrigerator for up to 4 days.
Tuesday, October 20, 2015
Tuesday Recipes
Two kinds of Mac and Cheese (!), Applesauce Spice Cookies with Browned Butter-Cream Cheese Frosting, chicken, beef stew...Hungry yet? Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
CHICKEN IN WINE
This recipe, as well as the Beef Stew and Grandma's Mac and Cheese, which follows, comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I came up with this recipe shortly after moving out on my own.
2 onions, chopped
1/4 C milk or water
2 – 3 cloves garlic, minced
3 T honey
2 T butter
1/2 – 1 C cornmeal
2 – 3 lb. chicken, cut up
3 1/2 C tomatoes
1 tsp mustard
6 oz. can tomato paste
1/4 C red wine (see Note)
salt, pepper, spices to taste (see Note)
1 tsp Worchester sauce
Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.
Note: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
BEEF STEW
Another invention of mine, also from Off The Wall Cooking.
2 – 3 lbs. stewing beef
1 clove garlic, minced
3 T oil
4 carrots, cut up
2 C water
1 large potato, peeled & cut up
1 onion, chopped
6 oz tomato paste
8 oz tomato sauce
4 T vinegar
1 C flour
3 T honey
1 T soy sauce
salt & pepper, to taste
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
CHICKEN YAKISOBA
This recipe comes from Tablespoon.com and begins, “A quick noodle stir-fry packed with flavor!” Prep Time: 15 min; Cook Time: 30 min; Servings: 4
To view this online, click here.
Ingredients
8 oz. soba noodles
1 tablespoon sesame oil
1 pound chicken, sliced thin
4 cups shredded cabbage
2 carrots, grated
1/2 red pepper, sliced thin
2 tablespoons neutral oil
Fresh cilantro, garnish
Yakisoba Sauce:
1/4 cup soy sauce
1/4 cup water
2 tablespoons ketchup
1 lime, juice only
1 tablespoon brown sugar
1 teaspoon red curry paste
Directions
It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil. Slice chicken thin, shred cabbage, grate carrots and slice red peppers.
For sauce, whisk together ingredients until smooth.
Heat a large wok or skillet over medium-high heat. Once hot, add oil and chicken. Cook chicken for 3-4 minutes until cooked through.
Remove chicken and add cabbage, carrots, and red peppers. If pan is very dry, add another drizzle of oil. Cook, stirring regularly, until vegetables are slightly soft, 3-4 minutes.
Add chicken back to pan along with noodles and sauce. Toss together for a minute or two to heat ingredients and let the sauce thicken.
Serve up heaping bowls of the yakisoba with fresh cilantro.
APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING
This also comes from Tablespoon.com, and begins, “Betty Crocker™ SuperMoist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.” Prep Time: 15 min; Total Time: 60 min; Servings: 36.
To view this online, click here.
Ingredients
Cookies
1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup unsweetened applesauce
1 egg, slightly beaten
1/4 cup canola oil
Frosting
1/4 cup unsalted butter
1 package (8 oz) cream cheese, softened
2 1/2 cups powdered sugar
Dash of salt
Directions
Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
CHICKEN IN WINE
This recipe, as well as the Beef Stew and Grandma's Mac and Cheese, which follows, comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I came up with this recipe shortly after moving out on my own.
2 onions, chopped
1/4 C milk or water
2 – 3 cloves garlic, minced
3 T honey
2 T butter
1/2 – 1 C cornmeal
2 – 3 lb. chicken, cut up
3 1/2 C tomatoes
1 tsp mustard
6 oz. can tomato paste
1/4 C red wine (see Note)
salt, pepper, spices to taste (see Note)
1 tsp Worchester sauce
Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.
Note: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
BEEF STEW
Another invention of mine, also from Off The Wall Cooking.
2 – 3 lbs. stewing beef
1 clove garlic, minced
3 T oil
4 carrots, cut up
2 C water
1 large potato, peeled & cut up
1 onion, chopped
6 oz tomato paste
8 oz tomato sauce
4 T vinegar
1 C flour
3 T honey
1 T soy sauce
salt & pepper, to taste
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
CHICKEN YAKISOBA
This recipe comes from Tablespoon.com and begins, “A quick noodle stir-fry packed with flavor!” Prep Time: 15 min; Cook Time: 30 min; Servings: 4
To view this online, click here.
Ingredients
8 oz. soba noodles
1 tablespoon sesame oil
1 pound chicken, sliced thin
4 cups shredded cabbage
2 carrots, grated
1/2 red pepper, sliced thin
2 tablespoons neutral oil
Fresh cilantro, garnish
Yakisoba Sauce:
1/4 cup soy sauce
1/4 cup water
2 tablespoons ketchup
1 lime, juice only
1 tablespoon brown sugar
1 teaspoon red curry paste
Directions
It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil. Slice chicken thin, shred cabbage, grate carrots and slice red peppers.
For sauce, whisk together ingredients until smooth.
Heat a large wok or skillet over medium-high heat. Once hot, add oil and chicken. Cook chicken for 3-4 minutes until cooked through.
Remove chicken and add cabbage, carrots, and red peppers. If pan is very dry, add another drizzle of oil. Cook, stirring regularly, until vegetables are slightly soft, 3-4 minutes.
Add chicken back to pan along with noodles and sauce. Toss together for a minute or two to heat ingredients and let the sauce thicken.
Serve up heaping bowls of the yakisoba with fresh cilantro.
APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING
This also comes from Tablespoon.com, and begins, “Betty Crocker™ SuperMoist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.” Prep Time: 15 min; Total Time: 60 min; Servings: 36.
To view this online, click here.
Ingredients
Cookies
1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup unsweetened applesauce
1 egg, slightly beaten
1/4 cup canola oil
Frosting
1/4 cup unsalted butter
1 package (8 oz) cream cheese, softened
2 1/2 cups powdered sugar
Dash of salt
Directions
Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.
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