Meatless Monday

If it's Monday (and it is), then it's time for six vegetarian recipes. Enjoy!

PASTA, BEANS AND TOMATOES

This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark writes, “Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.” Time: 10 minutes

To view this online, go to http://cooking.nytimes.com/recipes/12219-pasta-beans-and-tomatoes.

Ingredients

1 pound cooked Penne pasta

2 cups Fresh or canned tomatoes

1 1/2 cups Canned or 1 cup cooked white beans

Garlic

Olive oil

Basil

Preparation

Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.

Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.

Add a little more minced garlic, then a pound of cooked penne pasta.

Add fresh basil and a bit more oil and serve.

SIMPLE PROVENCAL WINTER SQUASH GRATIN

This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.” Time: 2 hours; makes 6 servings.

To view this online, go to http://cooking.nytimes.com/recipes/1015468-simple-provencal-winter-squash-gratin.

Ingredients

3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice

4 garlic cloves, minced

1/4 cup bread crumbs

1/2 cup finely chopped fresh parsley

1 tablespoon fresh thyme leaves

Salt and freshly ground pepper

3 tablespoons extra virgin olive oil

Preparation

Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.Tip: Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.

CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER

I love cauliflower, as well as curry. This fits both bills. It's from the January 2003 issue of Vegetarian Times, page 22, and begins, “Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.” Serves 4.

To view this online, go to http://www.vegetariantimes.com/recipe/curried-yellow-split-peas-and-cauliflower/.

1 cup dried yellow split peas, well rinsed

3 cups water

3 Tbs. vegetable oil

1 Tbs. ground turmeric

1 tsp. curry powder or to taste

1 onion, diced

1/2 head cauliflower, trimmed to florets

1 to 1 1/2 cups vegetable stock, or as needed

1 cup green peas, fresh or frozen

1/2 red bell pepper, seeded and diced

2 Tbs. shredded coconut

1/2 cup raisins

Salt to taste

In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.

Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.

Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.

GNOCCHI WITH SAUTEED VEGETABLES

This also comes the January 2003 issue of Vegetarian Times, page 22. It begins, “Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/gnocchi-with-saut-ed-vegetables/

1 lb. baby white potatoes, rinsed, unpeeled and quartered

13 oz. fresh gnocchi

2 Tbs. olive oil

1 Tbs. minced garlic

2 large red bell peppers, diced

1 zucchini or summer squash, cubed

5 Tbs. caponata

Crushed red pepper to taste

Salt and freshly ground black pepper to taste

1 cup shredded low-fat mozzarella cheese

Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.

Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.

Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.

Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.

nutritional information Per Serving: Calories: 300; Protein: 11 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 15 mg; Sodium: 610 mg; Fiber: 5 g; Sugar: 3 g

CRANBERRY PIE

Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie. The Pumpkin Pie and Apple Pie recipes can be found in the November 13, 2015 blog posting.



This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

DOUBLE CHOCOLATE MOCHA MUFFINS

This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”

To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.

Ingredients

1 1/3 cups whole wheat pastry flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3 Tablespoons instant coffee powder

2 eggs

2 Tablespoons coconut oil, melted

2/3 cup plain fat free Greek yogurt

1/2 cup skim milk

1 teaspoon pure vanilla extract

1/4 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.

Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.

Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.

Add the dry ingredients, and mix until incorporated, about another minute on low.

Fold in the chocolate chips.

Pour batter into a standard 12-cup muffin tin, about half full in each cup.

Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.

Friday Recipes

Enjoy!

CHERRY-WALNUT RUGELACH

This recipe comes from Kathy Kingsley, About.com's American Food guide. She wrote, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!

Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes

To view this online, click here.

Ingredients:

Rugelach Dough

2 sticks (1 cup) unsalted butter, at room temperature

1 8-ounce package cream cheese or Nuefchatel, at room temperature

1/2 cup granulated sugar, plus extra for sprinkling

2 1/2 cups all-purpose flour

1 teaspoon salt

Egg wash: 1 large egg beaten with 1 tablespoon water 


Cherry-Walnut Filling

3/4 cup sugar

1/2 cup dried cherries, finely chopped

1/2 cup finely chopped walnuts, toasted

1 stick (1/2 cup) unsalted butter, melted

2 teaspoons ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon ground ginger

Preparation:

To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.

Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.

Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.

Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.

Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.

Recipe Notes

Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.

Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.

ALMOND CAKE WITH RASPBERRIES & CHOCOLATE GANACHE

From Seattle's Macrina Bakery. The recipe states, “This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache.” Makes 8 Jumbo cupcakes.

For the batter:

1/2 cup raw almonds (skins on), toasted

1-1/2 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup plus 2 tablespoons low-fat plain yogurt, divided

2 large eggs

1/2 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

3/4 cup (1-1/2 sticks) unsalted butter

1 cup plus 2 tablespoons sugar

For the whipped cream filling:

1 pint fresh raspberries (about 24 berries)

1/2 cup heavy cream

2 tablespoons sugar

For the chocolate ganache:

1/2 cup heavy cream

1/2 cup semisweet chocolate chips

1/2 cup bittersweet chocolate chips

Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.

To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside.

Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl.

Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.

To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top.

To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools.

To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry.

These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days.

CHICKEN PARMESAN

This comes from Giada De Laurentiis, star of The Food Network's Everyday Italian. Total Time: 1 hour 40 min; Prep: 20 min; Cook: 1 hour 20 min; Yield: 4 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe.print.html?oc=linkback

Ingredients

3 tablespoons olive oil

1 teaspoon chopped fresh rosemary leaves

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

Eight 3-ounce chicken cutlets

1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce

1/2 cup shredded mozzarella

16 teaspoons grated Parmesan

2 tablespoons unsalted butter, cut into pieces

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

Two 32-ounce cans crushed tomatoes

4 to 6 fresh basil leaves

2 dried bay leaves

4 tablespoons unsalted butter, optional

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:

In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PAT AND GINA'S OVEN FRIED CHICKEN

This comes from Patrick and Gina Neely of The Food Network's Down Home with the Neelys. Total Time: 55 min; Prep: 10 min; Cook: 45; Yield: 8 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/pat-and-ginas-oven-fried-chicken-recipe.print.html?oc=linkback

Ingredients

Olive oil nonstick cooking spray

2 large eggs, beaten

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon hot sauce

Kosher salt and freshly ground black pepper

2 1/2 cups panko bread crumbs

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1 (3-pound) chicken cut into 8 pieces, skin removed

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

SKINNY MEXICAN CHICKEN CASSEROLE

This comes from the Tablespoon e-newsletter. It begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5

To view this online, click here.

Ingredients

1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce

2 cups cubed cooked chicken breast

1 can (10 oz) Old El Paso™ enchilada sauce

1/4 cup chopped green onions (4 medium)

1/4 cup chopped fresh cilantro

1 small red bell pepper, chopped

3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)

1 cup shredded lettuce

1 tomato, chopped

Directions

Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.

Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.

SLOW COOKER SAVORY POT ROAST

This comes from GE Appliances, and starts off, “Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results. Put it together in the morning, and when it's time for dinner, it's done!” Time: 6 hours; makes 6 servings.

To view this online, click here.

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 envelope (about 1 ounce) dry onion soup and recipe mix

6 (3-inch diameter) red potatoes, cut in half

3 cups baby-cut carrots

1 boneless beef chuck pot roast (3 to 3 1/2 pounds)

Directions

Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.

Notes:

Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies. Cooking Basics:True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

Cooking Tips:

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Diabetic Thursday

Here are today's six Diabetic Thursday recipes. Enjoy!

GRILLED SESAME CHICKEN BREAST

Servings: 4

View Online: http://diabeticgourmet.com/recipes/html/20.shtml

Ingredients

3 tablespoons lite soy sauce

1 teaspoon + 1 tablespoon sesame seeds, dried

2 cloves garlic

8 ounces chicken breast, skinless and raw

1/8 teaspoon fresh ground black pepper

1 tablespoon brown sugar

Directions

Combine all ingredients except chicken in a shallow dish. Mix well. Add chicken, turning to coat.

Cover and marinate in the refrigerator for at least 2 hours. Remove chicken from the marinade.

Grill 4-5 inches from medium-hot coals for 15 minutes. Turn and grill.

Nutritional Information Per Serving: Calories: 114; Protein: 15.1 g; Fat: 2.5 g; Sodium: 413 mg; Cholesterol: 32 mg; Carbohydrates: 7.2 g; Exchanges: 2 Very Lean Meat; 1/2 Fat; 1/2 Starch

CARIBBEAN CHICKEN

Prep Time: 15 Minutes - Cost: $

Servings: 6; 1 serving = 1-1/4 cup - Difficulty Level: 2

Source: Gourmet Inspirations Healthy Cooking

Author: Patti Lynch

Find this recipe at: http://diabeticgourmet.com/recipes/html/67.shtml

Ingredients

2 teaspoons oil

6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips

2-3 cloves garlic, minced

1/2 cup onion, chopped

1/4 cup peach or apricot chutney (fruit sweetened)

1/2 teaspoon thyme

1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves

1/4 teaspoon dry mustard

1-1/2 cup low sodium chicken broth

3 tablespoons dry white wine

2 teaspoons coconut flavoring

Directions

In a large skillet, heat oil to medium high, and saute chicken pieces until brown.

Remove chicken, set aside.

Saute garlic and onion in skillet until soft, and golden.

Stir in chutney and spices and cook one minute.

Add broth and wine, and heat through, stirring constantly.

Return chicken to sauce, reduce heat, and simmer 15 minutes.

Stir in coconut flavoring.

Serve over hot rice.

Nutritional Information Per Serving: Calories: 160; Protein: 19 g; Fat: 6 g; Sodium: 44 mg; Carbohydrates: 6 g; Exchanges: 3 low-fat meat; 1/3 fruit

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

FRIJJOLES COCIDOS

Yield: 4-1/2 cups (6 servings)

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

1-3/4 cup dried pinto beans (12 ounces)

1-1/4 cups chopped onion

3 cloves garlic, minced

2 teaspoons ground cumin

1 tablespoon olive oil

1/2 cup chopped green bell pepper

1/2 teaspoon ground coriander

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.

Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.

In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.

Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.

Nutritional Information Per Serving (3/4 cup): Calories: 232, Fat: 3 g, Cholesterol: 0 mg, Sodium: 395 mg, Carbohydrate: 40 g, Dietary Fiber: 14 g, Sugars: 5 g, Protein: 12 g, Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat

CHOCOLATE CHIP FUDGIE CUPS

This recipe begins, “This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie.”

Yield: makes 2 dozen

View recipe: http://diabeticgourmet.com/recipes/html/881.shtml

Ingredients

Chocolate Chip Dough:

1/3 cup stick butter, softened

1 egg

1 teaspoon vanilla

1/3 cup Equal Spoonful*

1/3 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mini semi-sweet chocolate chips

Fudge Nut Filling:

1 cup Equal Spoonful**

3/4 cup all-purpose flour

6 tablespoons unsweetened cocoa

1/3 cup chopped nuts

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened applesauce

6 tablespoons stick butter, softened

2 eggs

1 teaspoon vanilla

* May substitute 8 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Directions

For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.

Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.

For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.

Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.

Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 138; Protein: 2 g; Fat: 8 g; Sodium: 106 mg; Cholesterol: 41 mg; Carbohydrates: 14 g; Exchanges: 1 starch, 1-1/2 fat

SAUTE OF CHICKEN WITH APPLES AND LEEKS

Yield: 4 servings 
Serving Size: 1/4 of recipe

Source: The Eating Well Diabetes Cookbook

Author: Joyce Hendley

Find this recipe at: http://diabeticgourmet.com/recipes/html/478.shtml

Ingredients

4 boneless, skinless chicken breast halves (1-1/4 pounds), trimmed of fat

3 teaspoons extra-virgin olive oil, divided

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

2 large leeks, white parts only, washed and cut into julienne strips (2 cups)

2 large cloves garlic, minced

1 tablespoon sugar

2 teaspoons minced fresh rosemary or 1/2 teaspoon dried

1/4 cup cider vinegar

2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced

1 cup reduced-sodium chicken broth

Directions

Place chicken breasts between 2 sheets of plastic wrap. Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch.

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate and keep warm.

Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.

Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the chicken and any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately.

Nutritional Information Per Serving: Calories: 239; Protein: 28 g; Fat: 5 g; Sodium: 256 mg; Cholesterol: 67 mg; Carbohydrates: 20 g; Exchanges: 1 Fruit, 4 Very Lean Meat, 1 Fat

Wednesday Recipes

Here are today's six recipes to get you through the day. Enjoy!

SLOW-COOKER CHOCOLATE MARBLE CHEESECAKE

This decadent dessert is from Grace Parisi, a New York City-based food writer, and posted on The Today Show's cooking e-newsletter. Grace wrote, “The beauty of using a slow cooker to make cheesecake is the steady, moist heat. Allowing the cheesecake to sit in the slow cooker for an hour after it's cooked (not on the "keep warm" setting, but off completely) ensures a gradual cooling which keeps the top from cracking. Don't let the size fool you—this little gem is rich beyond rich and can easily serve 6 people. And don't be tempted to use reduced or fat-free cream cheese—it won't cook properly and the texture won't be nearly as silky and luscious. Before starting, make sure your spring-form pan fits into your slow cooker. Some pans have a 1-inch lip and will only fit into round slow cookers. The cheesecake can be refrigerated for up to 5 days.” Cook Time: 3 hours 0minutes; Prep Time: 30 minutes; Yield One 6-inch cheesecake; Servings: 6 (and this is me speaking: that's 6 servings – preferrably so that you can SHARE WITH OTHERS!)

To view this yummy recipe online, click here..

Ingredients

2/3 cup chocolate wafer cookie crumbs

2 tablespoons unsalted butter, melted

1/2 cup plus 2 tablespoons sugar, divided

2 8-ounce blocks full-fat cream cheese, softened

1 tablespoon all-purpose flour

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

1/2 cup full-fat vanilla yogurt or sour cream

1/2 cup (4 ounces) chocolate chips, melted and cooled

Preparation

Tear a 2-foot length of aluminum foil and loosely crumple it into a long snake. Coil the snake and set it in the slow-cooker. This will elevate the cheesecake above the water. Add a 1/2-inch of water.

Spray a 6-inch spring-form pan with vegetable spray. In a small bowl, combine the cookie crumbs, melted butter, and 2 tablespoons of the sugar and press it into the bottom and 1-inch up the sides of the pan.

In a food processor, combine the cream cheese, remaining 1/2 cup sugar, flour, and vanilla until smooth. Add the eggs, one at a time, and process until smooth. Add the yogurt and process until smooth.

Transfer 1 cup of the batter to a bowl and stir in the melted chocolate.

Pour half of the vanilla batter into the pan and dollop half of the chocolate batter. Repeat with the remaining batters.

Using a table knife, make a few swirls through the batter to create a marble effect. Don't swirl too many times.

Set the pan into the slow cooker and cover with a large, clean kitchen towel (this prevents condensation from dripping onto the cake)

Cook on high for 2 hours, until the cheesecake reaches 155° to 165° on an instant read thermometer. Turn off the slow cooker and let sit, covered for 1 hour. Carefully transfer to a rack to cool, then refrigerate until chilled, about 4 hours, preferably overnight.

Carefully remove the ring and set the cake on a plate. Using a slightly moistened knife, cut into wedges, wiping the blade each time.

MEATLESS-BALL SUBS

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

SPAGHETTI SAUCE

Of course, now that I've mentioned jarred spaghetti sauce, I had to post my homemade version, right? This can be found in my e-cookbook, Off the Wall Cooking.

28 oz. can tomatoes (note)

2 8 oz. cans tomato sauce

2 6 oz. cans tomato paste

3 onions, chopped

3 to 5 cloves garlic, crushed

2 T oil

1 T oregano

1/4 - 1/2 lb. grated cheddar cheese

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over a pound of hot spaghetti. Better the next day—if any is left!

NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.

Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.

SAUSAGE & KALE STUFFED SHELLS

This comes from the GE Appliances e-newsletter. It begins, “A hearty and delicious meal your family will eat any night of the week! We upped the nutrition on this classic Italian dish by adding leafy green kale to the traditional sausage and ricotta cheese filling.” Makes 8 – 10 servings (about 36 shells); Time: 30 minutes.

To view this online, click here.

Ingredients

12 ounce box jumbo pasta shells

1 tablespoon olive oil

1 pound Italian sausage, bulk or links with casing removed

1 heavy pinch red pepper flakes

1/2 medium yellow onion, diced

1 bunch kale, roughly chopped (preferably Lacinato or Tuscan Kale)

2 cloves garlic, minced

15 ounces ricotta cheese

1 large egg

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 cup Parmesan cheese, grated

1/2 cup Italian parsley, finely chopped

Freshly cracked pepper

Pinch kosher salt

6-7 cups marinara

1 cup mozzarella cheese, shredded

Directions

In a medium non-stick skillet, heat 1 tablespoon of olive oil over medium high heat. Add Italian sausage and red pepper flakes; cook sausage, breaking up with a wooden spoon, about 4-5 minutes. Add onion and saute with the sausage until translucent, 2-3 minutes. Add chopped kale and continue to cook until kale softens, another 3-4 minutes. Add in minced garlic and cook for another 2 minutes, making sure not to brown garlic. Turn off heat and let sausage and kale mixture cool.

While your sausage mixture cools, cook pasta shells according to package instructions. Drain noodles, and lay shells on a baking sheet lined with paper towels. Set aside to cool.

In a large bowl mix ricotta, egg, oregano, basil, Parmesan cheese and Italian parsley. Stir in sausage and kale mixture. Season with freshly cracked pepper and a pinch of kosher salt, stir to combine.

Preheat oven to 375 degrees F.

Cover the bottom of a 13 x9 baking dish with 2-3 cups marinara. Fill each shell with 1 1/2 tablespoons of the sausage kale mixture. Layer shells in the prepared baking dish and pour remaining marinara on top, making sure to cover each shell. Sprinkle the top with mozzarella, cover baking dish with aluminum foil bake for 30 minutes.

Take off aluminum foil and cook for another 5-10 minutes until cheese is lightly browned and sauce is bubbling.

Chef's Notes:

For a week where you need to get dinner on the table for your family fast, simply divide the recipe into two smaller baking dishes and place one in the freezer before baking. When ready, remove the pan from the freezer and bake for 45 - 50 minutes at 375 degrees F.

SPICY SAUSAGE, POTATO & KALE SOUP

It's amazing some of the places you can find really yummy recipes. This also comes from the GE Appliances e-newsletter. This makes 6 – 8 servings.

To view this online, click here.

Ingredients

1 pound spicy Italian sausage

2 tablespoons butter

1 large onion, chopped

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon black pepper

Crushed red pepper

2 large bunches of kale, stemmed and chopped

1/4 teaspoon freshly grated nutmeg

2 large russet baking potatoes, sliced

8 cups chicken stock

Directions

Heat a large non-stick skillet over medium-high heat. Remove the sausage from the casing (if it's in a casing) and add it to the skillet. Cook until the sausage is browned, about 6 to 8 minutes, breaking it into smaller pieces. Transfer the sausage to a plate.

Add butter to the skillet and let it melt, then add the onions and garlic. Saute until the garlic and onions begin to soften and then add the salt, pepper and red pepper flakes. Continue cooking for 5 minutes.

Add the chopped kale to the onions and garlic. If it seems too much for the pan, work in batches until the kale is wilted down. Once the kale is fully cooked and wilted down, sprinkle in the nutmeg.

Next add the potatoes, sausage and chicken stock. Cook until the stock begins to boil, then reduce the heat and let simmer until the potatoes are soft and cooked.

ROASTED CHICKEN PROVENCAL

This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose 'Confessions of a Serial Entertainer' is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.” Time: 1 hour 15 minutes; Make 4 servings.

To view this online, click here.

Ingredients

4 chicken legs or 8 bone-in, skin-on chicken thighs

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 to 3/4 cup all-purpose flour

3 tablespoons olive oil

2 tablespoons herbes de Provence

1 lemon, quartered

8 to 10 cloves garlic, peeled

4 to 6 medium-size shallots, peeled and halved

1/3 cup dry vermouth

4 sprigs of thyme, for serving

Preparation

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Tuesday Recipes

Enjoy!

ORANGE CHESS PIE

This comes from About.com's Southern Food expert, Diana Rattray. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.

“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings

To view this online, click here.

Ingredients

Pie Crust (or use a purchased 9-inch pie shell)

1 1/4 cups all-purpose flour

4 ounces chilled butter, cut in small pieces

1/2 teaspoon salt

1 scant teaspoon granulated sugar

3 to 4 tablespoons of ice water

Filling

1 1/2 cups sugar

1 tablespoon all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

6 tablespoons butter, melted

2 tablespoons milk

finely grated zest of 1 orange

1/3 cup fresh squeezed orange juice

1 1/2 tablespoons lemon juice (about half of a lemon)

4 large eggs, lightly beaten

Preparation

Pie Crust

Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.

Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.

Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.

With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.

Wrap the disk in plastic wrap and refrigerate for about 45 minutes.

Heat the oven to 375° F.

Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.

Fit the pastry into the pie plate and crimp the edge as desired.

Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.

Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.

Orange Filling

In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.

Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.

Remove the pie from the oven and let it cool on a rack. Chill before serving.

Serve this pie with freshly whipped cream or thawed whipped topping.

FARMERS' MARKET OMELETS

This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Brighten up your breakfast with these flavorful omelets, full of fresh vegetables, fragrant basil, and pungent feta cheese. Add some whole-grain toast and fresh fruit for a light, nutritious meal any time of day.” Serves 4; omelet per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Farmers-Market-Omelets/.

Ingredients

1 tablespoon plus 1 teaspoon canola or corn oil, divided use

1 cup grape tomatoes, halved

1 cup baby spinach

6 large egg whites

2 large eggs

1/4 cup fat-free milk

4 medium green onions, chopped

1/4 cup chopped fresh basil

2 ounces fat-free feta cheese, crumbled

Directions

In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2–3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer the mixture to a plate. Cover to keep warm. Set aside. Wipe the skillet with paper towels.

In a small bowl, using a fork, lightly beat together the egg whites, eggs, and milk. Stir in the green onions.

In the same skillet, still over medium heat, heat 1 teaspoon oil, swirling to coat the bottom. Pour half the egg white mixture into the skillet, swirling to coat the bottom. Cook for 30 seconds, or until beginning to set. Using a spatula, carefully lift the cooked edge of the omelet and tilt the skillet so the uncooked portion flows under the edge. Cook until no runniness remains, repeating the lift-and-tilt procedure once or twice at other places along the edge if needed.

With the skillet still on the burner, spread half the tomato mixture over half the omelet. Sprinkle, in order, with half the basil and half the feta. Remove from the heat. Using a spatula, carefully fold the half with no filling over the other half. Cut the omelet in half crosswise. Gently slide onto plates. Cover to keep warm.

Using the remaining ingredients, including the final 1 teaspoon oil, make and fill a second omelet.

Cook’s Tip

Although these omelets are top-notch with basil, feel free to use a different fresh herb or combine several for even more subtle layers of fresh flavor.

MEXICAN-STYLE STUFFED BELL PEPPERS

This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.

Ingredients

4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved

Cooking spray

1/2 cup chopped onion

3 medium garlic cloves, minced

8 ounces 95% fat-free ground beef

2 teaspoons chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

3/4 cup salsa (lowest sodium available)

1 cup canned no-salt-added black beans, rinsed and drained

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use

1/4 cup low-fat shredded 4-cheese Mexican blend

1/4 cup fat-free sour cream

Directions

Preheat the oven to 375°F.

In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.

Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.

Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.

Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.

Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.

Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.

Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

CAJUN POT PIE

This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.

To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.

Ingredients

1 tablespoon olive oil

1 large onion, diced (about 1 cup)

1 small potato, peeled and diced (about 1/2 cup)

1 large green pepper, diced (about 1 1/2 cups)

2 teaspoons Cajun seasoning

1 can (14.5 ounces) diced tomatoes, drained

1 carton (18.3 ounces) Swanson® Turkey Gravy

3 cups cubed cooked turkey or chicken

6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Directions

Heat the oven to 400°F.


Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.


Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.


Bake for 30 minutes or until the pastry is golden brown.

SPICY CHEESY CHILI SAUCE LASAGNA

This comes from the Tablespoon e-newsletter, and starts off, “A simple meat lasagna that packs a spicy kick!” Prep Time: 30 min; Total Time: 1 hr 15 min; Servings: 6

To view this online, click here.

Ingredients

2 pounds spicy Italian sausage

2 tablespoons olive oil

1 (28 oz.) can Muir Glen™ organic diced tomatoes with basil and garlic

1 (14 oz.) can Muir Glen™ organic tomato sauce

1 (12 oz.) can chili sauce

18 oz. mozzarella cheese, grated

6 large lasagna noodles, cooked al dente

Salt and pepper

Directions

Preheat oven to 350ºF.

In a large skillet over medium heat, add olive oil and sausage and cook until sausage is browned, 8-10 minutes.

Add tomatoes and chili sauce and stir together. Let sauce and sausage simmer for 15-20 minutes so it thickens slightly. Season with salt and pepper.

Cook noodles according to package (or use no-cook noodles).

In a 9x13-inch casserole dish, spoon in a cup of sauce. Lay 3 noodles on the sauce as the bottom layer. Sprinkle on about half of the cheese, then scoop in half of the remaining sauce.

Add another layer of noodles, half of the remaining cheese, the last of the meat sauce, and the last of the cheese.

Bake lasagna for 30 minutes until cheese is melted and bubbling. Let cool briefly before serving!

Meatless Monday

It's Meatless Monday, time for six vegetarian recipes. There are many people who try going meatless one day a week; others, of course, are vegetarian all the time. I'm using the generic term vegetarian to include all ends of the vegetarian spectrum, from those who do occasionally eat meat (even if it's only at the holidays) to vegans, who not only eat nothing animal-related, including dairy, eggs, honey (yup!), but reframe from wearing or using leather, wool, etc.

But for people trying out a vegetarian menu once a week, Meatless Monday helps out. These recipes were posted on my vegetarian blog, Vegetarian Delights on Wednesday, February 10. If you're wondering How good can vegetarian food be?, today's offerings may help you realize that veggie food can be good. Enjoy!

SOFT APPLE GINGER SPICE COOKIES

This comes from the September 2010 issue of Vegetarian Times, page 65. It begins, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies

To view this online, go to http://www.vegetariantimes.com/recipe/soft-apple-ginger-spice-cookies/.

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/2 cup canola oil

1/4 cup unsweetened applesauce

1/4 cup molasses

3/4 cup sugar, plus 1/2 cup for rolling cookies

1 large apple, peeled and finely diced (1 cup)

Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.

Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

nutritional information Per Cookie: Calories: 176; Protein: 2 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 127 mg; Fiber: less than 1 g; Sugar: 16 g; Vegan

QUINOA-STUFFED PEPPERS

This recipe comes from the February 2009 issue of Vegetarian Times, page 66. It begins, “This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.” Serves 8.

To view this recipe online, go to http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/.

1 medium onion, finely chopped (1 cup)

2 Tbs. olive oil

2 ribs celery, finely chopped (1/2 cup)

1 Tbs. ground cumin

2 cloves garlic, minced (2 tsp.)

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

2 15-oz. cans diced tomatoes, drained, liquid reserved

1 15-oz. can black beans, rinsed and drained

3/4 cup quinoa

3 large carrots, grated (1 1/2 cups)

1 1/2 cups grated reduced-fat pepper Jack cheese, divided

4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

nutritional information Per Stuffed pepper: Calories: 279; Protein: 14 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 36 g; Cholesterol: 15 mg; Sodium: 518 mg; Fiber: 10 g; Sugar: 9 g; Gluten-Free

TOFU HOT WINGS

This comes from Jolinda Hackett, About.com's Vegetarian Food expert. Jolinda wrote, “You have officially been warned: These tofu hot wings are deliciously addicting. You may have to make a double batch so that you have enough to share. If you like buffalo wings (and even if you don't!), you'll like these vegetarian and vegan spicy tofu hot wings with buffalo sauce.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: about 3 servings

To view this online, click here.

Ingredients

1 16-ounce block tofu, well-pressed

1/4 cup corn starch

1/2 tsp garlic salt

1/2 tsp mustard powder

1/4 tsp black pepper

1-2 tbsp oil for pan-frying

1/4 cup vegan margarine

1/3 cup hot wing sauce, or any kind of hot sauce you like

Preparation

Once your tofu has been well-pressed (See: How to press tofu), slice it into thin "finger" shapes, slabs, cubes, or whatever shape you like best.

In a shallow pan or zip-lock bag, combine the corn starch, garlic salt, mustard powder and black pepper. Carefully add the tofu, gently tossing to make sure that all sides of the tofu is well coated with the corn starch mixture.

Heat the oil in a sautee pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed.

Add tofu and pan-fry on all sides just until lightly golden brown. Once the tofu has cooked, remove it from the pan and set it aside.

Using the same pan (or a different one, your choice), heat the vegan margarine over very low heat. Once melted, add the wing sauce, stirring just until combined well. Add the cooked tofu, gently coating on all sides with the wing sauce mixture.

CHEWY FUDGE BROWNIES

This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.

To view these online, click here.

Ingredients

1 1/2 cups unsalted butter, plus more for greasing pan

1 1/2 cups walnut halves (optional)

9 ounces unsweetened chocolate, chopped or broken into small pieces

3 large eggs

1 teaspoon salt

2 3/4 cups sugar

1 tablespoon vanilla extract

1 1/2 cups unbleached all-purpose flour

Preparation

Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

RIGATONI PUTTANESCA WITH VEGGIE MEATBALLS

This comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “Vegetarian sausage substitutes make great “meatballs” that come together in a snap—without the need for adding eggs as a binder. If you prefer milder olive flavor, use California olives. For a more pronounced, salty flavor, use kalamatas.” Serves 2 in 30 minutes or less.

To view this online, click here.

4 oz. dried rigatoni pasta

7 oz. (half of 14-oz. pkg.) soy sausage substitute, such as Gimme Lean (1 cup packed)

1/2 cup breadcrumbs

2 Tbs. grated Parmesan cheese, plus more for garnish, optional

1 Tbs. chopped fresh parsley

2 Tbs. chopped fresh basil, divided

2 cloves garlic, minced (2 tsp.), divided

1/4 tsp. ground black pepper

1 cup tomato sauce, no salt added

2 Tbs. chopped black olives, optional

Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 Tbs. basil, 1 tsp. garlic, and pepper with fingers.

Coat large skillet with olive oil cooking spray, and heat over medium-high heat. Roll soy sausage mixture into 12 balls, about 2 Tbs. each. Cook meatballs 5 to 6 minutes, or until evenly browned. Add tomato sauce, olives, remaining 1 Tbs. basil, and remaining 1 tsp. garlic. Cover, and reduce heat to medium-low. Simmer 3 to 5 minutes to let flavors meld.

Drain pasta, and stir into tomato sauce mixture. Divide between two plates. Sprinkle with Parmesan cheese, if using.

nutritional information Per 2 1/2-cup serving: Calories: 575; Protein: 30 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 86 g; Cholesterol: 4 mg; Sodium: 796 mg; Fiber: 6 g; Sugar: 12 g

GERMAN-STYLE WARM POTATO SALAD

This also comes from page 29 of the February 2010 issue of Vegetarian Times. It begins, “This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.” Serves 2 in 30 minutes or less.

To view this online, click here.

8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces

4 oz. green beans, cut into 2-inch pieces

3 Tbs. olive oil

3 green onions, white and pale-green parts chopped (1/4 cup)

2 Tbs. white balsamic vinegar

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh tarragon or dill

4 cups loosely packed baby spinach leaves

Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.

Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.

Drain potatoes and green beans. Toss with olive oil mixture, parsley, and tarragon. Season with salt and pepper, if desired. Serve warm on bed of spinach.

nutritional information Per 2-cup serving: Calories: 232; Protein: 5 g; Total Fat: 21 g; Saturated Fat: 3 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 238 mg; Fiber: 6 g; Sugar: 3 g; Vegan

Friday Recipes

Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!

CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE

This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.

“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.

To view this online, click here.

Ingredients

1/2 cup (4 ounces) butter, softened

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon baking powder

2/3 cup unsweetened cocoa powder

3 large eggs

1 1/4 cups all-purpose flour, 5 1/ 2 ounces

3/4 cup milk

Chocolate Glaze

6 tablespoons butter

1/4 cup unsweetened cocoa powder

1/4 cup milk

2 cups confectioners' sugar

1/2 teaspoon vanilla extract, optional

Preparation

Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).

Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.

Add the eggs, one at a time, beating well after each addition.

Add about one-third of the flour and half of the milk and mix on low speed until blended.

Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.

Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.

Chocolate Glaze

Sift the confectioners' sugar into a bowl and set aside.

In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.

Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.

Spread or drizzle the warm glaze over the cooled cake.

Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.

ORANGE CHESS PIE

This comes from About.com's Southern Food expert, Diana Rattray. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.

“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings

To view this online, click here.

Ingredients

Pie Crust (or use a purchased 9-inch pie shell)

1 1/4 cups all-purpose flour

4 ounces chilled butter, cut in small pieces

1/2 teaspoon salt

1 scant teaspoon granulated sugar

3 to 4 tablespoons of ice water

Filling

1 1/2 cups sugar

1 tablespoon all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

6 tablespoons butter, melted

2 tablespoons milk

finely grated zest of 1 orange

1/3 cup fresh squeezed orange juice

1 1/2 tablespoons lemon juice (about half of a lemon)

4 large eggs, lightly beaten

Preparation

Pie Crust

Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.

Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.

Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.

With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.

Wrap the disk in plastic wrap and refrigerate for about 45 minutes.

Heat the oven to 375° F.

Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.

Fit the pastry into the pie plate and crimp the edge as desired.

Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.

Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.

Orange Filling

In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.

Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.

Remove the pie from the oven and let it cool on a rack. Chill before serving.

Serve this pie with freshly whipped cream or thawed whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.



MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGEbr />
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”

To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641

Ingredients

1 pound mezzi rigatoni pasta

2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing

1 pound spicy Italian sausage, casing removed

1 pound butternut squash, peeled and cut into 1/3 inch pieces

1 1/2 cups water

1/4 teaspoon kosher salt

1 cup freshly grated Parmesan cheese, divided

2 cups roughly chopped baby arugula

Preparation

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.

In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.

BUTTERNUT ROAST CHICKEN

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.

To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.

Ingredients

1 4-pound chicken

2 cups buttermilk

1/4 cup plus 2 tablespoons vegetable oil

2 cloves garlic, lightly crushed

1 tablespoon crushed black peppercorns

1 tablespoon Maldon or other sea salt

2 tablespoons fresh rosemary leaves, roughly chopped

1 tablespoon honey

Preparation

Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.

Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

SIMPLE PERFECT ENCHILADAS

This comes from The Food Network's Ree Drummond. Total Time: 1 hour; Prep: 20 minutes; Cook: 40 minutes; Yield: 6 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe.html?oc=linkback

Ingredients

Sauce:

1 tablespoon canola oil

2 tablespoons all-purpose flour

One 28-ounce can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper

Meat:

1 tablespoon canola oil

1 pound ground beef

1 medium onion, chopped

Two 4-ounce cans diced green chiles

1/2 teaspoon salt

10 to 14 corn tortillas

Canola oil, for frying

1/2 cup chopped black olives

1 cup chopped green onions

3 cups grated sharp Cheddar

Chopped fresh cilantro, for garnish

Beans and/or rice, for serving

Directions

For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.

In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.