Wednesday Recipes

Here are today's six recipes. Enjoy!

VEGETABLE NOODLE SOUP

This comes from The Food Network Kitchen, and starts, “This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.” Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings, about 4 cups; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.html?oc=linkback

Ingredients

2 tablespoons extra-virgin olive oil

1 rib celery, sliced (about 1 cup)

1 medium carrot, sliced (about 3/4 cup)

1 clove garlic, smashed

1/4 medium onion, about 1/2 cup

1/4 teaspoon kosher salt

1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti

4 cups low-sodium chicken broth (1 quart box, or 2 cans)

Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)

1/2 lemon, juiced (about 1 tablespoon)

Freshly ground black pepper

Serving suggestion: Whole-wheat crackers and cheese sticks

Directions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

Tip: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

CHOCOLATE COFFEE TIRAMISU

Makes: 16 Servings

Source: "The Best Diabetes Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Ingredients

1-1/2 cups 5% ricotta cheese

1/2 cup light cream cheese

1/2 cup granulated sugar

3 tablespoons cocoa

1 egg yolk

1 teaspoon vanilla

3 egg whites

1/3 cup granulated sugar

3/4 strong, prepared coffee

3 tablespoon chocolate or coffee-flavored liqueur

16 lady finger cookies

Directions

Spray a 9-inch square baking dish with vegetable spray.

In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.

In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.

Combine coffee and liqueur in a small bowl.

Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.

Nutritional Information Per Serving (1/16 of prepared Tiramisu): Calories: 150, Carbohydrate: 21 g, Fiber: 0 g, Protein: 6 g, Fat: 5 g, Sodium: 102 mg, Cholesterol: 66 mg, Diabetic Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat

CHOCOLATE CHERRY SILK TART

This comes from Seattle's Macrina Bakery. If I ever take a road trip, I want to stop here. The recipe begins, “This rich chocolate tart is simply irresistible. Long before warm chocolate cakes became fashionable, rustic bakeries like ours were preparing velvety just-set brownies and tortes, a tradition that inspired this recipe.” Makes Three 5" Heart-shaped Tarts

Ingredients:

5 oz unsweetened chocolate, coarsely chopped

12 Tbsp (1-1/2 sticks) unsalted butter, at room temperature

1-1/2 cups granulated sugar

1 Tbsp unbleached all-purpose flour

6 eggs

1/2 cup Plumped Cherries (soaked in warm water 20 min.)

Powdered sugar

1 bunch spray roses (washed to remove any chemicals)

Preparation:

Preheat oven to 300°F.

Combine chocolate and butter in a medium stainless steel bowl. Place bowl on top of saucepan filled with two inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the ingredients. Stir the chocolate and butter with a rubber spatula until they are completely melted and combined. Remove the bowl from heat and let cool to room temperature.

In a separate medium bowl, combine granulated sugar, flour and eggs. Mix well with a whisk. Add to the bowl of cooled chocolate and mix with a rubber spatula until all ingredients are thoroughly combined and the mixture has thickened.

Place heart shaped paper baking molds on a rimmed baking sheet. Scatter 1 Tbsp of drained cherries over the bottom of each paper mold, pour the chocolate mixture over the cherries, filling the mold 2/3s full. Place baking sheet on center rack of oven and bake for about 30 minutes, or until the center is just set. Let cool on a wire rack for 30 minutes. Decorate the top of the silk cake with a few roses and sprinkle with powdered sugar.

Note:

We will package these with a clear cello bag and pretty ribbon…makes a perfect Valentine’s Present!

If this goes into the refrigerator it will turn hard like fudge…it’s best at room temperature for a silklike texture.

SKILLET LASAGNA

This comes from the Tablespoon's e-newsletter. It begins, “This ground beef and pasta skillet recipe is the quick-fix version of the all-time dinner favorite - with the classic Italian flavors and cheese filled layers of authentic lasagna.” Prep Time: 15 min; Total Time: 50 min; makes 5 servings

To view this online, click here.

Ingredients

1/2 lb ground beef round

1/4 cup chopped onion

1/2 teaspoon finely chopped garlic

2 tablespoons balsamic vinegar

2 teaspoons Italian seasoning

1 cup part-skim ricotta cheese

4 precooked lasagna noodles, broken into large pieces

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 cup roasted red bell peppers (from a jar), chopped

5 teaspoons refrigerated basil pesto (from 7-oz container)

1/2 cup shredded mozzarella-Parmesan cheese blend (2 oz)

Directions

In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).

In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.

EASY HOMEMADE CHEESY ONION RINGS

Another recipe from the Tablespoon's e-newsletter. This one begins, “Thick cut onion rings that are extra crunchy and flavorful!” Prep Time: 10 min; Total Time: 30 min; makes 4 servings

To view this online, click here.

Ingredients

1 large white onion

1 1/3 cup flour

1/2 teaspoon salt

1 cup milk

1 egg

1 1/2 cups Progresso™ panko bread crumbs

1/2 cup grated Parmesan cheese

Oil, for frying

Directions

Heat 3 inches of oil over medium high heat to 375ºF.

While the oil is heating, cut the root and tip off the onion and discard. Slice the onion into 1/4 inch thick slices and separate the rings.

Add the flour and salt to a shallow dish and coat each onion ring in the flour. Shake off and set aside.

Once all the onions are coated in flour, beat together the milk and egg and stir into the flour. Whisk until smooth.

Coat the onions in the batter and shake excess off before placing on a cooling rack set over a baking sheet.

Mix together the panko and Parmesan cheese and coat each onion ring in the breadcrumb mixture. Return to the cooling rack.

Drop the onion rings, 3 or 4 at a time depending on the size of your pot, into the oil and cook for 2-3 minutes or until golden brown.

Remove the onion rings from the oil to a paper towel-lined dish for the grease to drain. Repeat with the remaining onion rings until all are cooked.

CHICKEN IN MUSTARD SAUCE

This comes from Jacques Pepin in The New York Times' Cooking e-newsletter. The recipe begins, “This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).” Time: 35 minutes; Makes 8 servings.

To view this online, click here.

Ingredients

8 5-ounce chicken breasts, skinless and boneless

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 cup onion, finely chopped

2 tablespoons flour

2 cups water

1 1/2 teaspoons dry mustard

1 tablespoon Dijon mustard

Preparation

Sprinkle the meat with the salt and pepper.

Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.

Mix in the onion and continue cooking for one minute.

Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.

Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.

Remove the meat to a serving platter and keep warm.

Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.

Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.

Serve the chicken with the sauce.