If you've been following this blog for a while, you know that Thursday is time for six diabetic recipes. Having lived with a diabetic, I can assure you that diabetic cooking does not have to be boring! These recipes help prove that point. Enjoy!
SMOKED TURKEY WALDORF SALAD
Yield: 2 servings
Source: Mix 'N Match Meals in Minutes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/452.shtmlIngredients
2 tablespoons reduced-fat mayonnaise
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
2 celery stalks, sliced (1 cup)
2 small red apples, cored and cut into 1/2-inch cubes (2 cups)
1 tablespoon broken walnuts (1/4 ounce)
1/2 pound smoked turkey breast cut into 1/2-inch cubes
Several romaine lettuce leaves, washed and dried
2 slices whole-wheat bread
Directions
Mix mayonnaise and lemon juice together in a medium bowl. Add salt and pepper.
Toss celery, apples, walnuts, and turkey in the mayonnaise. Taste for seasoning and add more salt and pepper, if needed.
Place lettuce leaves on 2 dinner plates and spoon salad onto leaves. Toast bread and serve with salad.
Nutritional Information Per Serving: Calories: 354; Protein: 27 g; Fat: 10 g; Sodium: 1427 mg; Cholesterol: 65 mg; Carbohydrates: 40 g; Exchanges: 1 Starch, 3 Very Lean Meat, 1-1/2 Fruit, 1-1/2 Fat
ONE-POT CHICKEN AND VEGETABLES
Yield: 4 servings
Serving Size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken
Source: Express Lane Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/453.shtml
Ingredients
1 tablespoon olive oil
1 cup sliced zucchini
1 cup sliced or shredded carrot
1/2 cup sliced green onions or red onion
1/2 cup sliced celery
1 (14-1/2 ounce) can diced tomatoes
1 pound cooked, diced chicken breasts
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cups cooked brown rice, hot
Directions
In a skillet over medium-high heat, heat the oil. Add the zucchini, carrots, green or red onion, and celery and saute for 5 minutes, stirring occasionally.
Add the canned diced tomatoes and lower the heat. Simmer for 5 minutes. Add the chicken and seasonings and simmer for 3 minutes.
Serve the chicken and vegetables over cooked rice.
Nutritional Information Per Serving: Calories: 406; Protein: 38 g; Fat: 13 g; Sodium: 409 mg; Cholesterol: 96 mg; Carbohydrates: 32 g; Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat
VANILLA CREAM PUFFS
The recipe begins, “Fluffy pastry shells filled with a thick vanilla custard and drizzled with chocolate sauce.”
Yield: 12 Servings
Serving Size: 1 cream puff
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1187.shtml
Cream Puffs Ingredients
1 cup water
1/4 teaspoon salt
1/2 tablespoon Splenda No Calorie Sweetener, Granulated
1/4 cup butter
1 cup all-purpose flour
4 large eggs
Custard Filling Ingredients
2 tablespoons Splenda No Calorie Sweetener, Granulated
1 tablespoon cornstarch
2 cups 1% low-fat milk
2 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup commercial chocolate sauce
Directions
Cream Puff Directions:
Preheat oven to 400 degrees F.
Combine water, salt, Splenda Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts.
Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
Custard Filling Directions:
Combine Splenda Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly.
Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.
Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
Storage:
Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.
Nutritional Information Per Serving: Calories: 200; Calories from Fat: 80; Protein: 6 g; Fat: 9 g; Sodium: 180 mg; Cholesterol: 120 mg; Saturated Fat: 4.5 g; Dietary Fiber: 1 g; Sugars: 12 g; Carbohydrates: 24 g
POACHED PEARS IN CINNAMON GINGER SAUCE
Servings: 6
Find this recipe at:
http://diabeticgourmet.com/recipes/html/16.shtml
Ingredients
6 Bosc or Anjou pears *
2 lemons, cut in half
6 cups water
1-1/2 cups granulated sugar
2 whole cinnamon sticks
8 quarter-sized slices fresh, ginger **
1 tbsp Minced candied ginger * slightly under-ripe, peeled, halved and cored
** smashed with flat sided knife or cleaver
Directions
Rub pear halves with cut lemon to prevent browning and set aside. Combine water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes. (Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly. Arrange cooked pears on serving dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly. Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.
Nutritional Information Per Serving: Calories: 280; Protein: 1 g; Fat: 1 g; Sodium: 8 mg; Cholesterol: 0 mg ; Carbohydrates: 15 g; Exchanges: 1-1/2 Fruit, 1/2 Bread
VEGETABLE AND BEAN SOUP
Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Yield: 6 servings
Source: The Everyday Low-Carb Slow Cooker Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/15.shtml
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well.
Cover and cook on low for 8 hours.
Stir well before serving.
If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving: Calories: 210; Protein: 8 g; Fat: 9 g; Sodium: 1020 mg; Cholesterol: 14 mg; Carbohydrates: 18 g; Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
SWEET POTATOES WITH A HINT OF ORANGE
Servings: 8
To view this online, click here.
Ingredients
2 pounds sweet potatoes, cooked
2 tablespoons margarine, melted
1/2 teaspoons ground cinnamon
16 apricot halves, dried
Orange slices, fresh
Directions
Arrange the sweet potatoes in a shallow baking dish. Combine the margarine and cinnamon. Pour over the potatoes. Arrange the apricot halves on top. Cover the dish and bake in a 425F oven
for about 15 minutes. Add the orange slices and serve.
Nutritional Information Per Serving: Calories: 139; Protein: 2 g; Fat: 3 g; Sodium: 96 mg; Cholesterol: 0 mg; Saturated Fat: .75 g; Dietary Fiber: 4 g; Sugars: 8 g; Carbohydrates: 27 g
Thursday, March 31, 2016
Wednesday, March 30, 2016
Wednesday Recipes
Here are today's six recipes. Enjoy!
CROCKPOT RISOTTO
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “Crockpot Risotto is a wonderfully easy way to make a classic Italian dish with little effort. Arborio rice is a short-grain rice with lots of amylopectin, a branched starch that makes the finished dish so creamy. The pear nectar adds a slightly floral flavor to this recipe. Just add more chicken broth if you don't want to use wine or pear nectar. The last time I made this I stirred in some chopped ham leftover from Easter. It was marvelous.” Prep Time: 15 minutes; Cook Time: 120 minutes; Total Time: 135 minutes; Yield: Serves 6-8
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion, finely chopped
1 shallot, minced
2 cups arborio rice
4-1/2 cups chicken broth
1/2 cup white wine or pear nectar
Salt and pepper to taste
1-1/2 cups frozen baby peas, thawed
2 tablespoons butter
1 cup grated Parmesan cheese
Preparation
In medium saucepan, melt 2 tablespoons butter over medium-low heat. Add onion and shallot; cook and stir until tender, about 5-7 minutes. Add rice; cook and stir until rice is slightly toasted, about 3-4 minutes longer.
Place rice and onion mixture in 3-quart slow cooker. In medium saucepan, combine chicken broth, wine or pear nectar, and salt and pepper. Place over low heat to warm.
Turn on crockpot to low.
Add the warm broth mixture and stir well. Cover and cook on high for 1 hour, then remove cover and stir. Cover again and cook 45-55 minutes longer until rice is almost tender. You may need to add another 1/2 to 1 cup of the broth if you like a soupier risotto.
Stir in peas and 2 tablespoons butter. Cook on high 15-20 minutes longer until rice is tender. Stir in cheese, turn off slow cooker, and let stand 10 minutes.
TUSCAN CHICKEN SANDWICHES
This also comes from Linda Larsen, About.com’s Busy Cooks expert, who wrote, “This easy Tuscan Chicken Sandwiches recipes with an Italian flair is cooked in your crockpot.” Prep Time: 15 minutes; Cook Time: 420 minutes; Total Time: 435 minutes; Yield: 6 sandwiches
To view this online, click here.
Ingredients
1-1/2 lbs. boneless, skinless chicken thighs
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 tsp. salt
2 Tbsp. chicken broth
1/3 cup mayonnaise
1/3 cup pesto
1 tomato, seeded and chopped
1/2 cup baby frozen peas, thawed and drained
1 10" round focaccia bread, split in half
Preparation
In 4-5 quart slow cooker, place chicken, onion, bell pepper, and garlic. Sprinkle with salt and pour chicken broth over. Cover and cook on low for 6-7 hours.
In small bowl combine mayonnaise, pesto, chopped tomato, and peas; blend well and refrigerate.
When chicken is thoroughly cooked, remove from crockpot and shred, using two forks. Return chicken to crockpot and mix well.
Make sandwiches with tomato pesto spread, focaccia bread, and chicken filling.
Slice the large sandwich into 6-8 wedges, and grill on a panini grill or dual contact grill until the bread is toasted. Serve immediately. Or you can just make sandwiches, as I did, with the filling, the pesto mixture, and avocados.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.
Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
LEMON-ALMOND BUTTER CAKE
This yummy cake comes from Regina Schrambling in The New York Times cooking e-newsletter. Regina wrote, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)” Makes 8 servings.
To view this online, click here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
CHICKEN PICCATA PASTA TOSS
This is from Rachel Ray of The Food Network’s 30 Minute Meals. Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback
Ingredients
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
BLUEBERRY COBBLER
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients:
4 cups fresh blueberries, about 20 to 24 ounces
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/2 teaspoon cinnamon
1 tablespoon melted butter
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/4 cup granulated sugar
dash salt
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons melted butter
Preparation:
Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.
With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.
CROCKPOT RISOTTO
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “Crockpot Risotto is a wonderfully easy way to make a classic Italian dish with little effort. Arborio rice is a short-grain rice with lots of amylopectin, a branched starch that makes the finished dish so creamy. The pear nectar adds a slightly floral flavor to this recipe. Just add more chicken broth if you don't want to use wine or pear nectar. The last time I made this I stirred in some chopped ham leftover from Easter. It was marvelous.” Prep Time: 15 minutes; Cook Time: 120 minutes; Total Time: 135 minutes; Yield: Serves 6-8
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion, finely chopped
1 shallot, minced
2 cups arborio rice
4-1/2 cups chicken broth
1/2 cup white wine or pear nectar
Salt and pepper to taste
1-1/2 cups frozen baby peas, thawed
2 tablespoons butter
1 cup grated Parmesan cheese
Preparation
In medium saucepan, melt 2 tablespoons butter over medium-low heat. Add onion and shallot; cook and stir until tender, about 5-7 minutes. Add rice; cook and stir until rice is slightly toasted, about 3-4 minutes longer.
Place rice and onion mixture in 3-quart slow cooker. In medium saucepan, combine chicken broth, wine or pear nectar, and salt and pepper. Place over low heat to warm.
Turn on crockpot to low.
Add the warm broth mixture and stir well. Cover and cook on high for 1 hour, then remove cover and stir. Cover again and cook 45-55 minutes longer until rice is almost tender. You may need to add another 1/2 to 1 cup of the broth if you like a soupier risotto.
Stir in peas and 2 tablespoons butter. Cook on high 15-20 minutes longer until rice is tender. Stir in cheese, turn off slow cooker, and let stand 10 minutes.
TUSCAN CHICKEN SANDWICHES
This also comes from Linda Larsen, About.com’s Busy Cooks expert, who wrote, “This easy Tuscan Chicken Sandwiches recipes with an Italian flair is cooked in your crockpot.” Prep Time: 15 minutes; Cook Time: 420 minutes; Total Time: 435 minutes; Yield: 6 sandwiches
To view this online, click here.
Ingredients
1-1/2 lbs. boneless, skinless chicken thighs
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 tsp. salt
2 Tbsp. chicken broth
1/3 cup mayonnaise
1/3 cup pesto
1 tomato, seeded and chopped
1/2 cup baby frozen peas, thawed and drained
1 10" round focaccia bread, split in half
Preparation
In 4-5 quart slow cooker, place chicken, onion, bell pepper, and garlic. Sprinkle with salt and pour chicken broth over. Cover and cook on low for 6-7 hours.
In small bowl combine mayonnaise, pesto, chopped tomato, and peas; blend well and refrigerate.
When chicken is thoroughly cooked, remove from crockpot and shred, using two forks. Return chicken to crockpot and mix well.
Make sandwiches with tomato pesto spread, focaccia bread, and chicken filling.
Slice the large sandwich into 6-8 wedges, and grill on a panini grill or dual contact grill until the bread is toasted. Serve immediately. Or you can just make sandwiches, as I did, with the filling, the pesto mixture, and avocados.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.
Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
LEMON-ALMOND BUTTER CAKE
This yummy cake comes from Regina Schrambling in The New York Times cooking e-newsletter. Regina wrote, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)” Makes 8 servings.
To view this online, click here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
CHICKEN PICCATA PASTA TOSS
This is from Rachel Ray of The Food Network’s 30 Minute Meals. Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback
Ingredients
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
BLUEBERRY COBBLER
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients:
4 cups fresh blueberries, about 20 to 24 ounces
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/2 teaspoon cinnamon
1 tablespoon melted butter
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/4 cup granulated sugar
dash salt
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons melted butter
Preparation:
Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.
With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.
Tuesday, March 29, 2016
Cake!
Today, we're dealing with cake! How to frost a cake, as well as six yummy cake recipes. Enjoy!
First off, I want to share an article and video on frosting cakes. It come from Melissa Clark in the The New York Times cooking e-newsletter, and is titled (naturally) How to Frost a Cake.
You may be thinking, “Excuse me, but I’ve been frosting cakes since the first time I baked a cake when I was a kid.” I know that was my first thought. But seriously, how often have you baked a cake that tasted yummy, only to frost it and have it look a little less than fantastic? Yup, happens all the time - at least when I’m frosting that cake! So, to view the article and videos, click here.
COCONUT LAYER CAKE
This comes from Melissa Clark in the The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Time: 2 hours, plus cooling; makes 8 to 12 servings.
To view this online, click here.
Ingredients
For the Cake:
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1/2 teaspoon fine sea salt
2 teaspoons baking powder
3/4 cup granulated sugar
3 eggs, separated, plus 3 whites
1 1/2 cups cream of coconut
1 1/4 cups unsweetened coconut milk
2 tablespoons coconut or dark rum
7 tablespoons freshly squeezed orange juice
3 cups unsweetened shredded coconut
For the Frosting:
2 sticks unsalted butter, softened
2 cups cream cheese, at room temperature
2 teaspoons vanilla extract
7 1/4 cups/2 pounds confectioners’ sugar
2 3/4 cups unsweetened shredded or flaked coconut, toasted
Preparation
Make the Cake:
Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.
Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.
Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.
In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.
Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
ROCKY ROAD CAKE
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake! For the longest time, several members of my family wanted this for their birthday cakes. It can be found at my e-cookbook, Off the Wall Cooking.
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9" pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE ICING
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "I grew-up eating this cake. It's so sinful, and yet, filled with good things for you. I've had house guests request Tropical Carrot Cake for breakfast. I think this carrot cake recipe is by far the best you'll ever have." Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes
To view this online, click here.
Ingredients
The Cake Recipe:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
The Frosting Recipe:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Preparation
The Cake Recipe:
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
CHOCOLATE CARROT CAKE
Not sure where this cake is from. The recipe starts with, "A rich and moist healthy treat." Serves 8
Ingredients:
3/4 cup canola oil
1/2 cup orange juice
1 cup sugar or Sucanet
1/3 cup cocoa powder
1 cup silken tofu
2 cups carrots, finely grated
1 cup whole wheat pastry flour
1 cup Brown Rice Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Instructions:
Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot. In a separate bowl, mix the flours, baking soda, salt, and cinnamon.
Spoon the wet ingredients into the dry and mix just until moistened. Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean.
GOOBER CAKE
This comes from Brett Moore, About.com's Gourmet food blog's guide, who attributes this to Vintage Cakes, by Julie Richardson (Ten Speed Press, 2012). The recipe starts with, "In the South, 'goober' is another term for peanuts. This delicious vintage dessert starts with a moist and flavorful peanut butter cake and then adds a wonderful peanut butter frosting and chocolate ganache. Chocolate and peanut butter taste heavenly together but, for something different, you can substitute the ganache with your favorite jam." Don't be intimidated by the length of the recipe. Read through it once or twice, then give it a try. It's worth it.
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: Serves 8 to 10
To view this online, click here.
Ingredients:
3 cups (12 ounces) sifted cake flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 3/4 cups (12 3/4 ounces) firmly packed brown sugar
1/2 cup (4 ounces) unsalted butter, at room temperature
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup (5 ounces) natural crunchy unsalted peanut butter, at room temperature
4 eggs, at room temperature
1 1/4 cups whole milk, at room temperature
For the Chocolate Ganache
1 or 1 1/4 cups heavy cream , depending on the type of chocolate
8 ounces semisweet or bittersweet chocolate, chopped or chipsFor the Peanut Butter Frosting
6 tablespoons (3 ounces) unsalted butter , at room temperature, cut into small cubes
1/2 cup (5 ounces) natural crunchy salted peanut butter, at room temperature
2 1/2 cups (10 ounces) sifted confectioners' sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Preparation:
To make the cake:
Center an oven rack and preheat the oven to 350 degrees F.
Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter . With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes.
Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature.
To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting.
This cake keeps for up to 3 days at cool room temperature.
To make the chocolate ganache:
Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate , use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer , quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.
Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.
If you intend to use the ganache as a glaze , let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water.
If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften.
Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 1 1/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake. Note: If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you'll need it, as it takes time to reach a spreading consistency.
To make the peanut butter frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.
This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 2 1/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).
RED VELVET CAKE
This can be found at my e-cookbook, Off the Wall Cooking.
We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.
Ingredients for the cake
1/2 C butter (note)
1/4 tsp. salt
1 1/2 C sugar
1 C buttermilk
2 eggs, well beaten
1 T vinegar
1 tsp. vanilla
1 tsp. baking soda
2 T cocoa
2 1/4 C flour (sifted)
2 oz. red food coloring
Directions
Preheat oven to 350 degrees. Grease & flour two 8" round pans. Cream butter & sugar. Add eggs. Make paste of food coloring & cocoa. Add to 1st mix. Add salt & buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar & add this last. Blend all ingredients, as little as possible. Pour into pans & bake for 30-40 minutes. When cool, split each layer horizontally.
Frosting For Red Velvet Cake
1 C butter (note)
1 C milk
1 C sugar
1 tsp. vanilla
5 T unbleached flour
Directions
Cream butter with sugar. Cook flour & milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes & add vanilla, using electric mixer. Spread on cake.
NOTE: Butter must be used in the frosting, otherwise the frosting will liquefy & refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9" round pans are used, layers don’t need to be cut in half.
First off, I want to share an article and video on frosting cakes. It come from Melissa Clark in the The New York Times cooking e-newsletter, and is titled (naturally) How to Frost a Cake.
You may be thinking, “Excuse me, but I’ve been frosting cakes since the first time I baked a cake when I was a kid.” I know that was my first thought. But seriously, how often have you baked a cake that tasted yummy, only to frost it and have it look a little less than fantastic? Yup, happens all the time - at least when I’m frosting that cake! So, to view the article and videos, click here.
COCONUT LAYER CAKE
This comes from Melissa Clark in the The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Time: 2 hours, plus cooling; makes 8 to 12 servings.
To view this online, click here.
Ingredients
For the Cake:
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1/2 teaspoon fine sea salt
2 teaspoons baking powder
3/4 cup granulated sugar
3 eggs, separated, plus 3 whites
1 1/2 cups cream of coconut
1 1/4 cups unsweetened coconut milk
2 tablespoons coconut or dark rum
7 tablespoons freshly squeezed orange juice
3 cups unsweetened shredded coconut
For the Frosting:
2 sticks unsalted butter, softened
2 cups cream cheese, at room temperature
2 teaspoons vanilla extract
7 1/4 cups/2 pounds confectioners’ sugar
2 3/4 cups unsweetened shredded or flaked coconut, toasted
Preparation
Make the Cake:
Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.
Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.
Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.
In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.
Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
ROCKY ROAD CAKE
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake! For the longest time, several members of my family wanted this for their birthday cakes. It can be found at my e-cookbook, Off the Wall Cooking.
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9" pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE ICING
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "I grew-up eating this cake. It's so sinful, and yet, filled with good things for you. I've had house guests request Tropical Carrot Cake for breakfast. I think this carrot cake recipe is by far the best you'll ever have." Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes
To view this online, click here.
Ingredients
The Cake Recipe:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
The Frosting Recipe:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Preparation
The Cake Recipe:
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
CHOCOLATE CARROT CAKE
Not sure where this cake is from. The recipe starts with, "A rich and moist healthy treat." Serves 8
Ingredients:
3/4 cup canola oil
1/2 cup orange juice
1 cup sugar or Sucanet
1/3 cup cocoa powder
1 cup silken tofu
2 cups carrots, finely grated
1 cup whole wheat pastry flour
1 cup Brown Rice Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Instructions:
Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot. In a separate bowl, mix the flours, baking soda, salt, and cinnamon.
Spoon the wet ingredients into the dry and mix just until moistened. Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean.
GOOBER CAKE
This comes from Brett Moore, About.com's Gourmet food blog's guide, who attributes this to Vintage Cakes, by Julie Richardson (Ten Speed Press, 2012). The recipe starts with, "In the South, 'goober' is another term for peanuts. This delicious vintage dessert starts with a moist and flavorful peanut butter cake and then adds a wonderful peanut butter frosting and chocolate ganache. Chocolate and peanut butter taste heavenly together but, for something different, you can substitute the ganache with your favorite jam." Don't be intimidated by the length of the recipe. Read through it once or twice, then give it a try. It's worth it.
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: Serves 8 to 10
To view this online, click here.
Ingredients:
3 cups (12 ounces) sifted cake flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 3/4 cups (12 3/4 ounces) firmly packed brown sugar
1/2 cup (4 ounces) unsalted butter, at room temperature
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup (5 ounces) natural crunchy unsalted peanut butter, at room temperature
4 eggs, at room temperature
1 1/4 cups whole milk, at room temperature
For the Chocolate Ganache
1 or 1 1/4 cups heavy cream , depending on the type of chocolate
8 ounces semisweet or bittersweet chocolate, chopped or chipsFor the Peanut Butter Frosting
6 tablespoons (3 ounces) unsalted butter , at room temperature, cut into small cubes
1/2 cup (5 ounces) natural crunchy salted peanut butter, at room temperature
2 1/2 cups (10 ounces) sifted confectioners' sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Preparation:
To make the cake:
Center an oven rack and preheat the oven to 350 degrees F.
Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter . With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes.
Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature.
To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting.
This cake keeps for up to 3 days at cool room temperature.
To make the chocolate ganache:
Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate , use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer , quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.
Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.
If you intend to use the ganache as a glaze , let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water.
If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften.
Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 1 1/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake. Note: If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you'll need it, as it takes time to reach a spreading consistency.
To make the peanut butter frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.
This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 2 1/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).
RED VELVET CAKE
This can be found at my e-cookbook, Off the Wall Cooking.
We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.
Ingredients for the cake
1/2 C butter (note)
1/4 tsp. salt
1 1/2 C sugar
1 C buttermilk
2 eggs, well beaten
1 T vinegar
1 tsp. vanilla
1 tsp. baking soda
2 T cocoa
2 1/4 C flour (sifted)
2 oz. red food coloring
Directions
Preheat oven to 350 degrees. Grease & flour two 8" round pans. Cream butter & sugar. Add eggs. Make paste of food coloring & cocoa. Add to 1st mix. Add salt & buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar & add this last. Blend all ingredients, as little as possible. Pour into pans & bake for 30-40 minutes. When cool, split each layer horizontally.
Frosting For Red Velvet Cake
1 C butter (note)
1 C milk
1 C sugar
1 tsp. vanilla
5 T unbleached flour
Directions
Cream butter with sugar. Cook flour & milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes & add vanilla, using electric mixer. Spread on cake.
NOTE: Butter must be used in the frosting, otherwise the frosting will liquefy & refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9" round pans are used, layers don’t need to be cut in half.
Monday, March 28, 2016
Meatless Monday
If it's Monday (and my calendar says it is), then it's Meatless Monday - time for six yummy vegetarian recipes. Enjoy!
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This is from the November/December 2015 issue of Vegetarian Times, page 40. It begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding 'a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.'” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Yes, they do have many meat-based recipes, but they also have plenty of vegetarian recipes.
This one begins, “This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.” Time: 2 hours; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)
Preparation
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/910.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds.
Serves: 20
Serving Size: 1 bar
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1229.shtml
Crust Ingredients:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling Ingredients:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This is from the November/December 2015 issue of Vegetarian Times, page 40. It begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding 'a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.'” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Yes, they do have many meat-based recipes, but they also have plenty of vegetarian recipes.
This one begins, “This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.” Time: 2 hours; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)
Preparation
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Tip:
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/910.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving: Calories: 258; Protein: 10 g; Fat: 8.6 g; Sodium: 625 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 6.7 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds.
Serves: 20
Serving Size: 1 bar
View recipe and photo here: http://diabeticgourmet.com/recipes/html/1229.shtml
Crust Ingredients:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling Ingredients:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
Bake in preheated oven for 40 to 47 minutes, or until firm. Top with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g
Friday, March 25, 2016
Easter Recipes - Friday
Today is Good Friday; Sunday is Easter. Here are several recipes to try for Easter – or any time! Enjoy!
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
Thursday, March 24, 2016
Easter Recipes
Here are six recipes to try out for Easter - or at any time, for that matter. Enjoy!
Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!
HAM WITH COLA AND MAPLE GLAZE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.
To view this online, click here.
Ingredients
1 fully cooked ham, about 6 to 8 pounds
whole cloves, optional
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tablespoon brown or Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
HAM AND CHEESE IN PUFF PASTRY
This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!
HAM WITH COLA AND MAPLE GLAZE
This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.
To view this online, click here.
Ingredients
1 fully cooked ham, about 6 to 8 pounds
whole cloves, optional
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tablespoon brown or Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Preparation
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
HAM AND CHEESE IN PUFF PASTRY
This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
Diabetic Thursday
It's Thursday, which means six diabetic recipes to try out. Enjoy!
Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml
Print Version: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: (3 ounces)
Calories: 130, Fat: 2g, Cholesterol: 0mg, Sodium: 150mg, Carbohydrate: 22g, Dietary Fiber: 2g, Sugars: 1g, Protein: 5g; Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable
FRUITFUL FROZEN YOGURT
Yield: 6 servings
Online version: http://diabeticgourmet.com/recipes/html/841.shtml
Source: Diabetic Dream Desserts
Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml
Ingredients
1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)
4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)
Sugar substitute equal for 1/4 cup sugar
Directions
Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.
Stir in the yogurt and sugar substitute.
Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.
Spoon into dessert dishes and serve immediately.
Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg; Carbohydrates: 19 g; Exchanges: 1 Carbohydrate
LIGHT LEMON CAKE
Yield: 20 servings
Online version: http://diabeticgourmet.com/recipes/html/840.shtml
Source: Diabetic Dream Desserts
Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Yield: 12 servings. Serving Size: 1 cup
To view this online, click here.
Ingredients
2 cups water
1/2 cup wild rice
1/2 cup sliced almonds
1 1/2 Tbsp canola oil
1 cup chopped onion
2 cups low-sodium chicken broth
2 cups water
1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional
1/2 tsp nutmeg
Directions
In medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don't burn. Remove and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Purée soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g; Carbohydrates: 17 g
NOODLE KUGEL
Yield: 12 Servings
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/684.shtml
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F. Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole. Bake, uncovered, for 45 to 55 minutes, or until lightly browned. Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving (one 2 x 2-1/2-inch square): Calories: 156, Fat: 6 g, Cholesterol: 71 mg, Sodium: 122 mg, Carbohydrate: 20 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 6 g; Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml
Print Version: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: (3 ounces)
Calories: 130, Fat: 2g, Cholesterol: 0mg, Sodium: 150mg, Carbohydrate: 22g, Dietary Fiber: 2g, Sugars: 1g, Protein: 5g; Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable
FRUITFUL FROZEN YOGURT
Yield: 6 servings
Online version: http://diabeticgourmet.com/recipes/html/841.shtml
Source: Diabetic Dream Desserts
Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml
Ingredients
1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)
4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)
Sugar substitute equal for 1/4 cup sugar
Directions
Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.
Stir in the yogurt and sugar substitute.
Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.
Spoon into dessert dishes and serve immediately.
Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg; Carbohydrates: 19 g; Exchanges: 1 Carbohydrate
LIGHT LEMON CAKE
Yield: 20 servings
Online version: http://diabeticgourmet.com/recipes/html/840.shtml
Source: Diabetic Dream Desserts
Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml
Ingredients
1 box (1 pound, 2.25 ounces) white or lemon cake mix
1 cup water
1/2 cup nonfat or light sour cream
1/2 cup fat-free egg substitute
2 packages (4-serving size each) sugar-free lemon gelatin mix
1 cup boiling water
1 cup cold tap water
Frosting:
2 cups nonfat or light whipped topping
3/4 cup light lemon yogurt
Directions
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.
Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.
Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
Cover and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.
Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Yield: 12 servings. Serving Size: 1 cup
To view this online, click here.
Ingredients
2 cups water
1/2 cup wild rice
1/2 cup sliced almonds
1 1/2 Tbsp canola oil
1 cup chopped onion
2 cups low-sodium chicken broth
2 cups water
1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional
1/2 tsp nutmeg
Directions
In medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don't burn. Remove and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Purée soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g; Carbohydrates: 17 g
NOODLE KUGEL
Yield: 12 Servings
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/684.shtml
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F. Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole. Bake, uncovered, for 45 to 55 minutes, or until lightly browned. Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving (one 2 x 2-1/2-inch square): Calories: 156, Fat: 6 g, Cholesterol: 71 mg, Sodium: 122 mg, Carbohydrate: 20 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 6 g; Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Wednesday, March 23, 2016
Wednesday Recipes - and Two Recalls
Before getting to today's recipes, I want to warn you about two tuna recalls. Bumble Bee Foods has announced a voluntary recall of 3 specific UPC does of its Chunk Light tuna. Click here to view the recall. Also, Tri-Union Seafoods is recalling select 5 oz. cans of Chick of the Sea tuna due to “possible life-threatening health risks.” Click here to read the Chicken of the Sea recall.
Now, on to today's recipes. Enjoy!
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
COCONUT CREAM TARTLETS
This yummy recipe comes from Seattle's Macrina Bakery. If I ever take a road trip and end up in Seattle, I'll have to drop by. In the meantime, I'll keep checking out their e-newsletter.
This recipe's intro is by Leslie Mackey, who writes, “A few years ago I challenged our pastry team to come contemporary take on the ever popular coconut cream pie. After making adjustments both large and small, we came up with something I’m super proud to offer at Macrina: Coconut Cream Tartlets. I have friends that make a 9”version of this. The pie holds a special place on their Christmas table each year. This recipe is also featured in my More From Macrina cookbook. I am positive you will enjoy it as much as we do.
“There are many different tartlet pan sizes and styles, and I encourage you to use what you have. For the quantities in this recipe, however, the ideal size is 4 inches wide.” Makes six 4” tartlets.
To view this online, click here.
Ingredients
Dough
1-1/4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 cup finely shredded unsweetened coconut, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4 inch pieces
1 large egg, beaten
Coconut Custard Cream
1/2 cup sugar
1/2 teaspoon kosher salt
2 tablespoons plus 1/2 teaspoon cornstarch
3 large egg yolks
1/2 cup whole milk
1 cup unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1 1/2 teaspoons pure vanilla extract
Whipped Cream Topping
1 cup heavy cream
3 tablespoons sugar
1-1/2 teaspoons pure vanilla extract
Garnish
1/2 cup large flake unsweetened coconut, toasted
6 fresh raspberries
6 edible flowers, such as Johnny jump-ups or nasturtiums
Directions
To make the tart dough, in the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, and coconut on low speed. Add the butter and mix for 1 to 2 minutes, until the flour is coarse and crumbly. Add the egg all at once and mix just until the dough comes together.
Turn dough out onto a piece of plastic wrap. Form the dough into a 1-inch thick block by pulling the sides of the wrap toward the center and patting. Wrap the dough well, then refrigerate until completely chilled, about 2 hours.
Meanwhile, to make the custard, mix the sugar, salt, cornstarch, and egg yolks in a medium bowl. I use a stiff wire whisk; the mixture is thick, so it takes a little effort. Set aside.
Cook the milk, coconut milk, coconut, and vanilla in a medium saucepan over medium heat, stirring occasionally, and scald the mixture by bringing it just to a boil. Take the pan off the heat. The next step is to temper the hot liquid into the sugar mixture: whisking constantly, pour the hot mixture in a slow stream into the bowl of sugar and yolks. Continue whisking and pouring slowly, until about three-quarters of the milk has been added. Then pour all of the sugar mixture back into the saucepan.
Return the saucepan to the burner over low heat and continue whisking to thicken the custard. This will take about 2 minutes: make sure you are constantly mixing (you don’t necessarily have to stir fast, but it’s important to be moving the mixture at all times). If the custard sticks to the bottom of the pot and scorches, it will give it a burned taste.
Using a rubber spatula, scrape the custard into a medium bowl. Cover with plastic wrap placed directly on the custard’s surface and refrigerate until cold, about 2 hours.
Position a rack in the center of the oven and preheat to 325 degrees F.
Remove the dough from the refrigerator and let stand at room temperature for 10 minutes to soften slightly. On a floured work surface, roll the dough out from the center of the square to about 1/8-inch thickness. (Check frequently to make sure the dough isn’t sticking; add flour as needed to the dough and work surface.) Cut out 6 tartlet shells by inverting a tartlet pan onto the dough and cutting a circle slightly larger than its diameter with a paring knife. (This dough is fragile, so handle it with care.) Use an offset spatula to lift each circle into a tartlet pan. Press the dough evenly into the bottom and up the sides of the pans. Trim the outer edge with scissors, or simply use your fingers to pinch the dough off at the pan’s edge. Place the pans on a baking sheet and chill for 20 minutes in the freezer.
Bake the tartlet shells for 25 to 30 minutes, or until they are deep golden brown. Make sure they are fully baked and not spongy. Cool on the baking sheet for 30 minutes – the shells will continue to firm and crisp as they cool.
Meanwhile, to make the topping, in a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on low speed until the cream forms medium-firm peaks. Cover and refrigerate until needed.
Pull the custard from the refrigerator and use a rubber spatula to mix and smooth it. Divide it among the tartlet shells; they should be slightly heaping. (I like to use an ice cream scoop.) Using a small off-set spatula or the rounded side of a teaspoon, smooth the edges of the custard and form a slight dome in the center. Top each tartlet with an equal volume of whipped cream, smooth, and sprinkle the entire top evenly with toasted coconut.
Garnish each with a raspberry and edible flower. Keep chilled until ready to serve. These decadent tartlets will keep, wrapped and refrigerated, for up to 2 days.
SLOW-COOKER STUFFED PEPPERS
This comes from the Tablespoon e-newsletter. It begins, “Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker.” Prep Time: 15 min; Total Time: 6 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
6 large bell peppers
1 1/2 lb lean (at least 80%) ground beef
2 teaspoons olive oil
1/4 cup finely chopped onion
2 cloves finely chopped garlic
1 1/2 cups cooked white rice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (15 oz) tomato sauce
1 1/4 cups shredded Cheddar cheese (5 oz)
Directions
Trim tops off bell peppers; remove ribs and seeds. Set aside.
Place beef in large bowl; set aside.
In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.
Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.
Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.
CHEESY CHICKEN AND BROCCOLI QUINOA SKILLET
This also comes from the Tablespoon e-newsletter, and begins, “A healthy new twist on chicken and broccoli casserole, this simple skillet is prepped on the stovetop in a cast-iron skillet, then baked until gooey and golden.” Prep Time: 10 min; Total Time: 45 min; Servings: 8
To view this online, click here.
Ingredients
3 cups cooked quinoa
1 (18 oz.) can Progresso™ Creamy Mushroom Soup
1 1/2 cups French fried onions
2 teaspoons garlic powder
1 teaspoon onion salt
3 tablespoons butter, ghee or olive oil
2 chicken breasts, cubed
2 cups chopped broccoli (fresh or frozen)
2 cups shredded sharp cheddar
Salt and pepper to taste
Nonstick olive oil spray
Directions
Preheat oven to 350º F. In a 8 to 9-inch cast iron skillet, melt butter over medium-high heat. Add chicken and cook all the way through. Transfer to a small bowl.
Spray skillet with nonstick olive oil spray, Toss quinoa, Progresso™ soup, 1 cup French fried onions, garlic powder and onion salt together in skillet. Add salt and pepper to taste. Add chicken and broccoli to top. Sprinkle with cheddar and remaining French fried onions.
Bake for 25-35 minutes, or until cheese is melted and begins to bubble around the edges. Serve immediately and enjoy!
LEMON YOGURT CAKE
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 20 min; Prep: 20; Inactive: 10 min; Cook: 50 min; Yield: 1 loaf; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe.print.html?oc=linkback
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
Now, on to today's recipes. Enjoy!
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
COCONUT CREAM TARTLETS
This yummy recipe comes from Seattle's Macrina Bakery. If I ever take a road trip and end up in Seattle, I'll have to drop by. In the meantime, I'll keep checking out their e-newsletter.
This recipe's intro is by Leslie Mackey, who writes, “A few years ago I challenged our pastry team to come contemporary take on the ever popular coconut cream pie. After making adjustments both large and small, we came up with something I’m super proud to offer at Macrina: Coconut Cream Tartlets. I have friends that make a 9”version of this. The pie holds a special place on their Christmas table each year. This recipe is also featured in my More From Macrina cookbook. I am positive you will enjoy it as much as we do.
“There are many different tartlet pan sizes and styles, and I encourage you to use what you have. For the quantities in this recipe, however, the ideal size is 4 inches wide.” Makes six 4” tartlets.
To view this online, click here.
Ingredients
Dough
1-1/4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 cup finely shredded unsweetened coconut, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4 inch pieces
1 large egg, beaten
Coconut Custard Cream
1/2 cup sugar
1/2 teaspoon kosher salt
2 tablespoons plus 1/2 teaspoon cornstarch
3 large egg yolks
1/2 cup whole milk
1 cup unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1 1/2 teaspoons pure vanilla extract
Whipped Cream Topping
1 cup heavy cream
3 tablespoons sugar
1-1/2 teaspoons pure vanilla extract
Garnish
1/2 cup large flake unsweetened coconut, toasted
6 fresh raspberries
6 edible flowers, such as Johnny jump-ups or nasturtiums
Directions
To make the tart dough, in the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, and coconut on low speed. Add the butter and mix for 1 to 2 minutes, until the flour is coarse and crumbly. Add the egg all at once and mix just until the dough comes together.
Turn dough out onto a piece of plastic wrap. Form the dough into a 1-inch thick block by pulling the sides of the wrap toward the center and patting. Wrap the dough well, then refrigerate until completely chilled, about 2 hours.
Meanwhile, to make the custard, mix the sugar, salt, cornstarch, and egg yolks in a medium bowl. I use a stiff wire whisk; the mixture is thick, so it takes a little effort. Set aside.
Cook the milk, coconut milk, coconut, and vanilla in a medium saucepan over medium heat, stirring occasionally, and scald the mixture by bringing it just to a boil. Take the pan off the heat. The next step is to temper the hot liquid into the sugar mixture: whisking constantly, pour the hot mixture in a slow stream into the bowl of sugar and yolks. Continue whisking and pouring slowly, until about three-quarters of the milk has been added. Then pour all of the sugar mixture back into the saucepan.
Return the saucepan to the burner over low heat and continue whisking to thicken the custard. This will take about 2 minutes: make sure you are constantly mixing (you don’t necessarily have to stir fast, but it’s important to be moving the mixture at all times). If the custard sticks to the bottom of the pot and scorches, it will give it a burned taste.
Using a rubber spatula, scrape the custard into a medium bowl. Cover with plastic wrap placed directly on the custard’s surface and refrigerate until cold, about 2 hours.
Position a rack in the center of the oven and preheat to 325 degrees F.
Remove the dough from the refrigerator and let stand at room temperature for 10 minutes to soften slightly. On a floured work surface, roll the dough out from the center of the square to about 1/8-inch thickness. (Check frequently to make sure the dough isn’t sticking; add flour as needed to the dough and work surface.) Cut out 6 tartlet shells by inverting a tartlet pan onto the dough and cutting a circle slightly larger than its diameter with a paring knife. (This dough is fragile, so handle it with care.) Use an offset spatula to lift each circle into a tartlet pan. Press the dough evenly into the bottom and up the sides of the pans. Trim the outer edge with scissors, or simply use your fingers to pinch the dough off at the pan’s edge. Place the pans on a baking sheet and chill for 20 minutes in the freezer.
Bake the tartlet shells for 25 to 30 minutes, or until they are deep golden brown. Make sure they are fully baked and not spongy. Cool on the baking sheet for 30 minutes – the shells will continue to firm and crisp as they cool.
Meanwhile, to make the topping, in a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on low speed until the cream forms medium-firm peaks. Cover and refrigerate until needed.
Pull the custard from the refrigerator and use a rubber spatula to mix and smooth it. Divide it among the tartlet shells; they should be slightly heaping. (I like to use an ice cream scoop.) Using a small off-set spatula or the rounded side of a teaspoon, smooth the edges of the custard and form a slight dome in the center. Top each tartlet with an equal volume of whipped cream, smooth, and sprinkle the entire top evenly with toasted coconut.
Garnish each with a raspberry and edible flower. Keep chilled until ready to serve. These decadent tartlets will keep, wrapped and refrigerated, for up to 2 days.
SLOW-COOKER STUFFED PEPPERS
This comes from the Tablespoon e-newsletter. It begins, “Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker.” Prep Time: 15 min; Total Time: 6 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
6 large bell peppers
1 1/2 lb lean (at least 80%) ground beef
2 teaspoons olive oil
1/4 cup finely chopped onion
2 cloves finely chopped garlic
1 1/2 cups cooked white rice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (15 oz) tomato sauce
1 1/4 cups shredded Cheddar cheese (5 oz)
Directions
Trim tops off bell peppers; remove ribs and seeds. Set aside.
Place beef in large bowl; set aside.
In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.
Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.
Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.
CHEESY CHICKEN AND BROCCOLI QUINOA SKILLET
This also comes from the Tablespoon e-newsletter, and begins, “A healthy new twist on chicken and broccoli casserole, this simple skillet is prepped on the stovetop in a cast-iron skillet, then baked until gooey and golden.” Prep Time: 10 min; Total Time: 45 min; Servings: 8
To view this online, click here.
Ingredients
3 cups cooked quinoa
1 (18 oz.) can Progresso™ Creamy Mushroom Soup
1 1/2 cups French fried onions
2 teaspoons garlic powder
1 teaspoon onion salt
3 tablespoons butter, ghee or olive oil
2 chicken breasts, cubed
2 cups chopped broccoli (fresh or frozen)
2 cups shredded sharp cheddar
Salt and pepper to taste
Nonstick olive oil spray
Directions
Preheat oven to 350º F. In a 8 to 9-inch cast iron skillet, melt butter over medium-high heat. Add chicken and cook all the way through. Transfer to a small bowl.
Spray skillet with nonstick olive oil spray, Toss quinoa, Progresso™ soup, 1 cup French fried onions, garlic powder and onion salt together in skillet. Add salt and pepper to taste. Add chicken and broccoli to top. Sprinkle with cheddar and remaining French fried onions.
Bake for 25-35 minutes, or until cheese is melted and begins to bubble around the edges. Serve immediately and enjoy!
LEMON YOGURT CAKE
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 20 min; Prep: 20; Inactive: 10 min; Cook: 50 min; Yield: 1 loaf; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe.print.html?oc=linkback
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
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