Finally, it's Friday. Here are six yummy recipes to help you through the weekend. Enjoy!
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
LOWCOUNTRY PICKLED COLESLAW
This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.
This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.
Ingredients
For the Slaw:
5 cups chopped green cabbage (1/2-inch pieces)
2 cups chopped purple cabbage (1/2-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
For the Dressing:
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
For Serving:
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper
Preparation
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
HERBED BEEF KABOBS
This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.
To view this online, click here.
Ingredients
1 envelope (1 ounce) dry onion recipe soup & dip mix
1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
2 tablespoons vegetable oil
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder or small clove garlic, minced
1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces
2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)
Instructions
Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.
Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.
TEX-MEX MACARONI AND GROUND BEEF CASSEROLE
This comes from Diana Rattray, Southern Food expert at About.com. Diana wrote, “Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.” Serves 6 to 8.
To view this online, click here.
Ingredients
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Preparation
Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.
In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer.
Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.
Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.
ULTIMATE NACHOS
Another recipe that has been kicking around my computer. After checking, I found the recipe on the Ro-Tel website; the recipe can be found here. It makes about six (6) servings, using 1 cup chips with topping each, and is 316 calories per serving. Prep Time: 20 minutes; Total Time: 20 minutes.
Ingredients:
1/2 lb. Extra lean ground beef
8 oz. Velveeta, cut into 1/2-inch cubes
6 oz. Tortilla chips (about 7 cups)
1 cup shredded lettuce
1/4 cup sliced ripe olives
1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
Directions:
Brown meat in medium skillet; drain.
Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.
Place chips on large platter; top with Velveeta, meat and remaining ingredients.
GRILLED CORN ON THE COB
This comes from Ina Garten from The Food Network’s Barefoot Contessa. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 1 serving; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-corn-on-the-cob.html?oc=linkback
Ingredients
1 ear fresh corn on the cob, with the husk
1 teaspoon unsalted butter, melted
Kosher salt
Directions
Prepare a charcoal grill with a single layer of hot coals.
Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
Friday, July 29, 2016
Thursday, July 28, 2016
Thursday Recipes
Here are today's six recipes. Enjoy!
CREAMY CAULIFLOWER PUREE
Yield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
This recipe, from Diabetic Gourmet, can be found online at http://diabeticgourmet.com/recipes/html/184.shtml. This is for 4 servings.
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving): Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg; Fat: 2 g; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
BAKED POTATO PANCAKES
Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.
Ingredients
Canola oil cooking spray
6 medium Yukon Gold potatoes peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)
Directions
Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.
Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat
SUMMER GARDEN PILAF
Yield: 7 servings; Serving size: 3/4 cup
View Online: http://diabeticgourmet.com/recipes/html/784.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1 cup plus 2 tablespoons (1/3-inch dice) zucchini
1 cup fresh or frozen whole kernel corn
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried oregano
3 cups cooked brown rice
Scant 1/2 teaspoon salt
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender.
Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving: Calories: 140; Protein: 3.3 g; Sodium: 138 mg; Cholesterol: 0 mg; Fat: 2.9 g; Saturated Fat: 0.4 g; Dietary Fiber: 2.7 g; Carbohydrates: 26 g; Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
CREAMY CAULIFLOWER PUREE
Yield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
This recipe, from Diabetic Gourmet, can be found online at http://diabeticgourmet.com/recipes/html/184.shtml. This is for 4 servings.
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving): Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg; Fat: 2 g; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
BAKED POTATO PANCAKES
Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.
Ingredients
Canola oil cooking spray
6 medium Yukon Gold potatoes peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)
Directions
Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.
Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat
SUMMER GARDEN PILAF
Yield: 7 servings; Serving size: 3/4 cup
View Online: http://diabeticgourmet.com/recipes/html/784.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1 cup plus 2 tablespoons (1/3-inch dice) zucchini
1 cup fresh or frozen whole kernel corn
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried oregano
3 cups cooked brown rice
Scant 1/2 teaspoon salt
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender.
Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving: Calories: 140; Protein: 3.3 g; Sodium: 138 mg; Cholesterol: 0 mg; Fat: 2.9 g; Saturated Fat: 0.4 g; Dietary Fiber: 2.7 g; Carbohydrates: 26 g; Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
Wednesday, July 27, 2016
Wednesday Recipes
Enjoy!
CHICKEN-TARRAGON POT PIE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe, which is adapted from ‘Julia and Jacques at Home’ by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.” Yield: 8 servings; Time: 1 hour 30 minutes.
This was originally featured in “In Quest of the Perfect Roast Chicken” and can be viewed online by clicking here.
Ingredients
For the Crust:
2 cups all-purpose flour
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1 egg
For the Filling:
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups leftover roast chicken, cut into 1/2-inch chunks
Preparation
To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
ALMOND CAKE
This is from Mark Bittman and Sam Sifton, also in The New York Times cooking e-newsletter. The recipe begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast in a Day”, and can be viewed online by clicking here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
ESPRESSO ALMOND SMOOTHIE
This recipe and the next (Cherry Chocolate Bowl) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “Almonds, in any form, can help propel your distance workout.”
Ingredients
1 sliced frozen banana
1/2 cup unsweetened almond milk
2 Tbsp. cooled espresso
1 tsp. unsweetened cocoa powder
1 Tbsp. almond butter
Instructions
Blend 1 sliced frozen banana with 1/2 cup unsweetened almond milk, 2 Tbsp. cooled espresso, 1 tsp. unsweetened cocoa powder, and 1 Tbsp. almond butter. Makes 1 cup.
Nutrition Information: Calories: 228; Protein: 5 g; Carbs: 32 g; Fiber: 6 g; Sugar: 15 g; Total fat: 11 g; Saturated fat: 1 g; Sodium: 131 mg
CHERRY CHOCOLATE BOWL
This recipe begins, “Vitamin C–rich cherries get their dark red color from disease-fighting antioxidants.”
Ingredients
1/2 cup 2% plain Greek yogurt
1/2 cup defrosted, unsweetened cherries
2 Tbsp. dark chocolate shavings
Honey or maple syrup (optional)
Instructions
Combine 1/2 cup 2% plain Greek yogurt with 1/2 cup defrosted, unsweetened cherries in a bowl. Top with 2 Tbsp. dark chocolate shavings. Stir in honey or maple syrup, if desired. Makes 1 serving.
Nutrition Information: Calories: 219; Protein: 14 g; Carbs: 25 g; Fiber: 3 g; Sugar: 21 g; Total fat: 7 g; Saturated fat: 4.5 g; Sodium: 45 mg
ULTIMATE NACHOS
Another recipe that has been kicking around my computer. After checking, I found the recipe on the Ro-Tel website; the recipe can be found here. It makes about six (6) servings, using 1 cup chips with topping each, and is 316 calories per serving. Prep Time: 20 minutes; Total Time: 20 minutes.
Ingredients:
1/2 lb. Extra lean ground beef
8 oz. Velveeta, cut into 1/2-inch cubes
6 oz. Tortilla chips (about 7 cups)
1 cup shredded lettuce
1/4 cup sliced ripe olives
1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
Directions:
Brown meat in medium skillet; drain.
Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.
Place chips on large platter; top with Velveeta, meat and remaining ingredients.
BARBECUE SAUCE
This comes from a long-since-forgotten-email-list.
1/2 cup Karo light or dark corn syrup
1/2 cup finely chopped onion
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup Worcestershire sauce
Directions:
In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.
CHICKEN-TARRAGON POT PIE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe, which is adapted from ‘Julia and Jacques at Home’ by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.” Yield: 8 servings; Time: 1 hour 30 minutes.
This was originally featured in “In Quest of the Perfect Roast Chicken” and can be viewed online by clicking here.
Ingredients
For the Crust:
2 cups all-purpose flour
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1 egg
For the Filling:
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups leftover roast chicken, cut into 1/2-inch chunks
Preparation
To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
ALMOND CAKE
This is from Mark Bittman and Sam Sifton, also in The New York Times cooking e-newsletter. The recipe begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast in a Day”, and can be viewed online by clicking here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
ESPRESSO ALMOND SMOOTHIE
This recipe and the next (Cherry Chocolate Bowl) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “Almonds, in any form, can help propel your distance workout.”
Ingredients
1 sliced frozen banana
1/2 cup unsweetened almond milk
2 Tbsp. cooled espresso
1 tsp. unsweetened cocoa powder
1 Tbsp. almond butter
Instructions
Blend 1 sliced frozen banana with 1/2 cup unsweetened almond milk, 2 Tbsp. cooled espresso, 1 tsp. unsweetened cocoa powder, and 1 Tbsp. almond butter. Makes 1 cup.
Nutrition Information: Calories: 228; Protein: 5 g; Carbs: 32 g; Fiber: 6 g; Sugar: 15 g; Total fat: 11 g; Saturated fat: 1 g; Sodium: 131 mg
CHERRY CHOCOLATE BOWL
This recipe begins, “Vitamin C–rich cherries get their dark red color from disease-fighting antioxidants.”
Ingredients
1/2 cup 2% plain Greek yogurt
1/2 cup defrosted, unsweetened cherries
2 Tbsp. dark chocolate shavings
Honey or maple syrup (optional)
Instructions
Combine 1/2 cup 2% plain Greek yogurt with 1/2 cup defrosted, unsweetened cherries in a bowl. Top with 2 Tbsp. dark chocolate shavings. Stir in honey or maple syrup, if desired. Makes 1 serving.
Nutrition Information: Calories: 219; Protein: 14 g; Carbs: 25 g; Fiber: 3 g; Sugar: 21 g; Total fat: 7 g; Saturated fat: 4.5 g; Sodium: 45 mg
ULTIMATE NACHOS
Another recipe that has been kicking around my computer. After checking, I found the recipe on the Ro-Tel website; the recipe can be found here. It makes about six (6) servings, using 1 cup chips with topping each, and is 316 calories per serving. Prep Time: 20 minutes; Total Time: 20 minutes.
Ingredients:
1/2 lb. Extra lean ground beef
8 oz. Velveeta, cut into 1/2-inch cubes
6 oz. Tortilla chips (about 7 cups)
1 cup shredded lettuce
1/4 cup sliced ripe olives
1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
Directions:
Brown meat in medium skillet; drain.
Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.
Place chips on large platter; top with Velveeta, meat and remaining ingredients.
BARBECUE SAUCE
This comes from a long-since-forgotten-email-list.
1/2 cup Karo light or dark corn syrup
1/2 cup finely chopped onion
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup Worcestershire sauce
Directions:
In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.
Tuesday, July 26, 2016
Tuesday Recipes
Ever have one of those days when you're running late from the time you get up? That's been my day so far - which is why this is late being posted. But that's okay, it's here now, with today's six yummy recipes to try. Enjoy!
LEMON POTATO SALAD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
This was featured in “Potato Salad Done Right” and can be found by clicking here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
ZUCCHINI GRATIN
This comes from Ina Garten of The Food Network show Barefoot Contessa. This recipe begins, “Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.” Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2.html?oc=linkback
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
TEX-MEX MACARONI AND GROUND BEEF CASSEROLE
This comes from Diana Rattray, Southern Food expert at About.com. Diana wrote, “Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.” Serves 6 to 8.
To view this online, click here.
Ingredients
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Preparation
Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.
In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer.
Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.
Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.
BAKED POTATO CASSEROLE
I'm really not sure where I found this recipe. It's been kicking around my computer for a while.
Ingredients:
8 medium potatoes, peeled and cut into 1-inch chunks
1 cup Carnation Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8 oz. Pkg) shredded 2% cheddar cheese, divided
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions (optional)
Directions:
Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Preheat oven to 350º F. Grease 2 1/2 – to 3-quart casserole dish.
Return potatoes to saucepan, add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
LEMON POTATO SALAD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
This was featured in “Potato Salad Done Right” and can be found by clicking here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
ZUCCHINI GRATIN
This comes from Ina Garten of The Food Network show Barefoot Contessa. This recipe begins, “Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.” Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2.html?oc=linkback
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
TEX-MEX MACARONI AND GROUND BEEF CASSEROLE
This comes from Diana Rattray, Southern Food expert at About.com. Diana wrote, “Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.” Serves 6 to 8.
To view this online, click here.
Ingredients
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Preparation
Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.
In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer.
Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.
Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.
BAKED POTATO CASSEROLE
I'm really not sure where I found this recipe. It's been kicking around my computer for a while.
Ingredients:
8 medium potatoes, peeled and cut into 1-inch chunks
1 cup Carnation Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8 oz. Pkg) shredded 2% cheddar cheese, divided
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions (optional)
Directions:
Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Preheat oven to 350º F. Grease 2 1/2 – to 3-quart casserole dish.
Return potatoes to saucepan, add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
Monday, July 25, 2016
Meatless Monday
It's Monday, which means it's Meatless Monday. Here are today's six vegetarian recipes to try your hand at. Enjoy!
TOFU AND SPINACH TART
This comes from the February 2005 issue of Vegetarian Times, and begins, “This variation of Greek spanakopita calls for a single layer of puff pastry rather than two of phyllo. Be sure to squeeze the spinach dry.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/tofu-and-spinach-tart/.
3/4 cup unseasoned breadcrumbs
1 1/2 lb. fresh prewashed spinach, partially wilted or 2 10-oz. pkg. frozen spinach
1 lb. firm tofu, well drained
1 onion, diced
2 cloves garlic, minced
1/2 cup currants or raisins
4 oz. crumbled feta cheese, optional
1 Tbs. fresh lemon juice
4 Tbs. olive oil
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1 red pepper, seeded and diced
1 sheet puff pastry, thawed
Preheat oven to 350F. Spray 9×13-inch baking pan with nonstick cooking spray, and sprinkle with breadcrumbs.
Chop well-squeezed spinach coarsely, and put into mixing bowl. Press tofu between layers of paper towels to remove liquid. Crumble into bowl. Add onion, garlic, currants, feta cheese, if using, lemon juice, 3 Tbs. olive oil, salt, oregano and pepper. Toss well.
Spread mixture over breadcrumbs. Arrange red pepper strips on top. Roll out puff pastry to fit top of pan. Brush with remaining oil.
Bake until golden brown, about 40 minutes. Serve warm.
nutritional information Per SERVING: Calories: 530; Protein: 22 g; Total Fat: 34 g; Saturated Fat: 7 g; Carbohydrates: 42 g; Cholesterol: 15 mg; Sodium: 810 mg; Fiber: 6 g; Sugar: 12 g
CATALAN-STYLE VEGETABLES WITH ROMESCO SAUCE
This also comes from the February 2005 issue of Vegetarian Times, and begins, “For a lovely color contrast, add cooked frozen peas before serving this dish. It’s delicious over rice or pasta.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/catalan-style-vegetables-with-romesco-sauce/
Romesco Sauce
1/3 cup slivered blanched almonds
4 cloves garlic
1 roasted water-packed red bell pepper, rinsed
1/2 tsp. salt, or to taste
Cayenne to taste
1 14.5-oz. can diced tomatoes, well drained
2 Tbs. red wine vinegar
1/3 cup olive oil
Roasted Vegetables
2 red or yellow bell peppers, seeded, cut into 1-inch pieces
1 large eggplant or 4 large portobello mushroom caps, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch pieces
2 tsp. olive oil
Salt and freshly ground black pepper to taste
1 15.5-oz. can chickpeas, drained and rinsed
Preheat oven to 375F.
To make Romesco Sauce: Put almonds, garlic, roasted bell pepper, salt and cayenne pepper into blender or food processor; process until finely ground. Add remaining ingredients, and blend until thick and creamy.
To make Roasted Vegetables: Put vegetables in 9×13-inch baking dish; toss with oil, salt and pepper. Roast 30 minutes, or until tender.
Remove from oven. Turn vegetables, stir in chickpeas and return to oven to heat through, about 10 minutes. Drizzle with Romesco Sauce.
nutritional information Per SERVING: Calories: 500; Protein: 15 g; Total Fat: 29 g; Saturated Fat: 3 g; Carbohydrates: 50 g; Sodium: 760 mg; Fiber: 12 g; Sugar: 13 g; Vegan
MASHED RED POTATOES WITH GARLIC AND PARMESAN
This was sent in by MizzNezz in the Food e-newsletter. MizzNezz wrote, “The potatoes are ready in our garden, and this is the first recipe I reach for! These are SO good!!” Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
2 1⁄2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1⁄2 cup milk
1 teaspoon salt
1⁄4 cup grated parmesan cheese
Directions
Put potatoes and garlic in large pan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt.
Stir in the parmesan cheese.
CHOCOLATE BABKA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs.
“If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.” Makes 2 loaves.
To view this online, click here.
Ingredients
For the Dough:
1/2 cup whole milk
1 package (1/4 ounce) active dry yeast
1/3 cup granulated sugar, plus a pinch
4 1/4 cups all-purpose flour, more as needed
1 1/2 teaspoons fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1/2 teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons unsalted butter, at room temperature, plus more for greasing bowls and pans
For the Fudge Filling:
1/2 cup granulated sugar
3/4 cup heavy cream or half-and-half
Pinch kosher salt
6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
8 tablespoons/1 stick unsalted butter, diced, at room temperature
2 teaspoons vanilla extract
For the Chocolate Streusel:
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 1/2 tablespoons cocoa powder
1/2 teaspoon kosher salt
4 1/2 tablespoons unsalted butter, melted
1/3 cup mini semisweet chocolate chips
For the Syrup:
2/3 cup granulated sugar
Preparation
Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.
Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
Transfer to a wire rack to cool completely before serving.
VEGETARIAN LENTIL SOUP
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!
“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.
“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup
To view this online, click here.
Ingredients
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)
Preparation
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving.
The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
Makes 4 servings of lentil soup.
REDUCED-FAT VEGAN SWEET POTATO PIE
Also from the vegetarian blog. Jolinda Hackett writes, "It's classic. It's old-fashioned. It's vegan (if you use vegan margarine instead of butter and use a vegan pastry crust), and it's a reduced-fat and dairy-free dessert. What's not to love about this sweet potato pie recipe?"
Ingredients:
Pastry crust for a 9-inch double crust pie (make sure it's vegan, if necessary)
1 cup water
1/2 teaspoon salt
3 medium sweet potatoes (about 2-1/4 pounds), peeled and sliced into 1/4-inch rounds
1/2 cup white sugar
1/3 cup firmly packed brown sugar
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon butter or cold vegan soy butter or margarine, cut into pieces
Preparation:
Preheat oven to 425 degrees.
Prepare a pie plate. Line a 9-inch pie plate with one layer of the pastry, then set aside.
Combine one cup of water and the salt in a large saucepan. Add sweet potatoes; cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced with a fork, about 5 minutes.
Drain sweet potato slices and rinse with cold water until cool to touch. Drain the sweet potatoes well then transfer them to a large mixing bowl.
Add white sugar, brown sugar, lemon juice, flour and pumpkin pie spice to the sweet potatoes and toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into prepared pastry-lined pie plate. Dot the top of the sweet potatoes with butter or vegan margarine.
Place the top pastry over the filling and crimp top and bottom pastries together to make a sealed decorative edge, then cut three or four small slits in the top to allow steam to escape.
Bake the pie in oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil.
Cool pie on wire rack at least 1 hour. Sweet potato pie can be served warm or cool.
Try it with a whole wheat pastry crust.
TOFU AND SPINACH TART
This comes from the February 2005 issue of Vegetarian Times, and begins, “This variation of Greek spanakopita calls for a single layer of puff pastry rather than two of phyllo. Be sure to squeeze the spinach dry.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/tofu-and-spinach-tart/.
3/4 cup unseasoned breadcrumbs
1 1/2 lb. fresh prewashed spinach, partially wilted or 2 10-oz. pkg. frozen spinach
1 lb. firm tofu, well drained
1 onion, diced
2 cloves garlic, minced
1/2 cup currants or raisins
4 oz. crumbled feta cheese, optional
1 Tbs. fresh lemon juice
4 Tbs. olive oil
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1 red pepper, seeded and diced
1 sheet puff pastry, thawed
Preheat oven to 350F. Spray 9×13-inch baking pan with nonstick cooking spray, and sprinkle with breadcrumbs.
Chop well-squeezed spinach coarsely, and put into mixing bowl. Press tofu between layers of paper towels to remove liquid. Crumble into bowl. Add onion, garlic, currants, feta cheese, if using, lemon juice, 3 Tbs. olive oil, salt, oregano and pepper. Toss well.
Spread mixture over breadcrumbs. Arrange red pepper strips on top. Roll out puff pastry to fit top of pan. Brush with remaining oil.
Bake until golden brown, about 40 minutes. Serve warm.
nutritional information Per SERVING: Calories: 530; Protein: 22 g; Total Fat: 34 g; Saturated Fat: 7 g; Carbohydrates: 42 g; Cholesterol: 15 mg; Sodium: 810 mg; Fiber: 6 g; Sugar: 12 g
CATALAN-STYLE VEGETABLES WITH ROMESCO SAUCE
This also comes from the February 2005 issue of Vegetarian Times, and begins, “For a lovely color contrast, add cooked frozen peas before serving this dish. It’s delicious over rice or pasta.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/catalan-style-vegetables-with-romesco-sauce/
Romesco Sauce
1/3 cup slivered blanched almonds
4 cloves garlic
1 roasted water-packed red bell pepper, rinsed
1/2 tsp. salt, or to taste
Cayenne to taste
1 14.5-oz. can diced tomatoes, well drained
2 Tbs. red wine vinegar
1/3 cup olive oil
Roasted Vegetables
2 red or yellow bell peppers, seeded, cut into 1-inch pieces
1 large eggplant or 4 large portobello mushroom caps, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch pieces
2 tsp. olive oil
Salt and freshly ground black pepper to taste
1 15.5-oz. can chickpeas, drained and rinsed
Preheat oven to 375F.
To make Romesco Sauce: Put almonds, garlic, roasted bell pepper, salt and cayenne pepper into blender or food processor; process until finely ground. Add remaining ingredients, and blend until thick and creamy.
To make Roasted Vegetables: Put vegetables in 9×13-inch baking dish; toss with oil, salt and pepper. Roast 30 minutes, or until tender.
Remove from oven. Turn vegetables, stir in chickpeas and return to oven to heat through, about 10 minutes. Drizzle with Romesco Sauce.
nutritional information Per SERVING: Calories: 500; Protein: 15 g; Total Fat: 29 g; Saturated Fat: 3 g; Carbohydrates: 50 g; Sodium: 760 mg; Fiber: 12 g; Sugar: 13 g; Vegan
MASHED RED POTATOES WITH GARLIC AND PARMESAN
This was sent in by MizzNezz in the Food e-newsletter. MizzNezz wrote, “The potatoes are ready in our garden, and this is the first recipe I reach for! These are SO good!!” Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
2 1⁄2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1⁄2 cup milk
1 teaspoon salt
1⁄4 cup grated parmesan cheese
Directions
Put potatoes and garlic in large pan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt.
Stir in the parmesan cheese.
CHOCOLATE BABKA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs.
“If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.” Makes 2 loaves.
To view this online, click here.
Ingredients
For the Dough:
1/2 cup whole milk
1 package (1/4 ounce) active dry yeast
1/3 cup granulated sugar, plus a pinch
4 1/4 cups all-purpose flour, more as needed
1 1/2 teaspoons fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1/2 teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons unsalted butter, at room temperature, plus more for greasing bowls and pans
For the Fudge Filling:
1/2 cup granulated sugar
3/4 cup heavy cream or half-and-half
Pinch kosher salt
6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
8 tablespoons/1 stick unsalted butter, diced, at room temperature
2 teaspoons vanilla extract
For the Chocolate Streusel:
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 1/2 tablespoons cocoa powder
1/2 teaspoon kosher salt
4 1/2 tablespoons unsalted butter, melted
1/3 cup mini semisweet chocolate chips
For the Syrup:
2/3 cup granulated sugar
Preparation
Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.
Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
Transfer to a wire rack to cool completely before serving.
VEGETARIAN LENTIL SOUP
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!
“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.
“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup
To view this online, click here.
Ingredients
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)
Preparation
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving.
The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
Makes 4 servings of lentil soup.
REDUCED-FAT VEGAN SWEET POTATO PIE
Also from the vegetarian blog. Jolinda Hackett writes, "It's classic. It's old-fashioned. It's vegan (if you use vegan margarine instead of butter and use a vegan pastry crust), and it's a reduced-fat and dairy-free dessert. What's not to love about this sweet potato pie recipe?"
Ingredients:
Pastry crust for a 9-inch double crust pie (make sure it's vegan, if necessary)
1 cup water
1/2 teaspoon salt
3 medium sweet potatoes (about 2-1/4 pounds), peeled and sliced into 1/4-inch rounds
1/2 cup white sugar
1/3 cup firmly packed brown sugar
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon butter or cold vegan soy butter or margarine, cut into pieces
Preparation:
Preheat oven to 425 degrees.
Prepare a pie plate. Line a 9-inch pie plate with one layer of the pastry, then set aside.
Combine one cup of water and the salt in a large saucepan. Add sweet potatoes; cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced with a fork, about 5 minutes.
Drain sweet potato slices and rinse with cold water until cool to touch. Drain the sweet potatoes well then transfer them to a large mixing bowl.
Add white sugar, brown sugar, lemon juice, flour and pumpkin pie spice to the sweet potatoes and toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into prepared pastry-lined pie plate. Dot the top of the sweet potatoes with butter or vegan margarine.
Place the top pastry over the filling and crimp top and bottom pastries together to make a sealed decorative edge, then cut three or four small slits in the top to allow steam to escape.
Bake the pie in oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil.
Cool pie on wire rack at least 1 hour. Sweet potato pie can be served warm or cool.
Try it with a whole wheat pastry crust.
Friday, July 22, 2016
Friday Recipes
Finally, it's Friday. Here are six yummy recipes to help you through the weekend. Enjoy!
MISO CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.
This was featured in "Asian Pantry Essentials" and can also be found online by clicking here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
ORANGE BEEF
This comes from Sam Sifton in The New York Times cooking e-newsletter, also featured in "Asian Pantry Essentials". For this recipe, Sam wrote, “This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
For the Sauce:
1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
For the Beef:
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste
Preparation
Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
CHICKEN KIEV
Yield: 4 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons herb butter
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup dry bread crumbs
Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season the chicken breasts with salt and white pepper.
Place 1/2 teaspoon of herb butter in the center of each chicken breast, roll the chicken breasts up, and secure the chicken breasts with toothpicks. Make sure there are no openings through with the butter can leak out.
Coat the chicken breasts with flour, dip them in the egg, then dredge them through the bread crumbs until each piece is well covered. Spray a pan with nonstick cooking spray and heat over medium heat. Add the rolled breasts and brown on all sides.
Bake the browned chicken breasts in the oven for about 15 minutes. Serve immediately.
Nutritional Information Per Serving (1 chicken breast): Calories: 433, Fat: 13 g, Cholesterol: 188 mg, Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g, Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat
BROWNIE TART
This comes from The Food Network's Ina Garten, of Barefoot Contessa fame. Total Time: 55 min; Prep: 15 min; Cook: 40 min; Yield: 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/brownie-tart-recipe.print.html?oc=linkback
Ingredients
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
Directions
Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
PEANUT BUTTER BANANA CREAM PIE
This comes from The Baker Chick. I love the food that comes out in her e-newsletters. If you haven't checked out (and signed up for) her newsletters, I recommend doing so. This makes 1 9-inch pie.
To view this online, click here.
Ingredients
For the Crust:
20-25 Oreo Cookies
3 tablespoons of butter
pinch of salt
3 ripe bananas
For the Pudding:
2 1/4 cups whole milk
2/3 cup sugar
3 egg yolks
1/4 cup cornstarch
1 teaspoon vanilla
1 tablespoon butter
Peanut Butter Mousse
3 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream
For Peanut Butter Sauce: (optional)
1 tablespoon peanut butter
1 tablespoon powdered sugar
1-2 teaspoons of milk
Instructions
For the Crust:
Place the Oreos in a large ziplock bag and crush them into fine crumbs with a rolling pin. Stir in the melted butter until the crumbs are moistened- stir in the salt.
Press the crumbs into the bottom and sides of a 9-inch pie dish. Bake at 350F for about 10 minutes or until set.
For the pudding:
Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering.
Whisk egg yolks together and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk.
In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava.
Remove from heat and stir in the vanilla and butter.
Allow the pudding to cool a bit as you prep the mousse.
For the Peanut Butter Mousse:
Using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter.
Whip cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining whipped cream in 2 additions.
To assemble:
Layer the pie in the prepared crust as follows: Sliced banana, pudding, bananas and mousse. Chill for at least 3 hours or overnight.
For peanut butter sauce:
Melt peanut butter in the microwave until thinned. Whisk in powdered sugar and enough milk to thin it for drizzling. Drizzle the sauce over the pie before serving.
MISO CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.
This was featured in "Asian Pantry Essentials" and can also be found online by clicking here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
ORANGE BEEF
This comes from Sam Sifton in The New York Times cooking e-newsletter, also featured in "Asian Pantry Essentials". For this recipe, Sam wrote, “This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
For the Sauce:
1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
For the Beef:
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste
Preparation
Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
CAJUN POT PIE
This is from the Campbell's Kitchen e-newsletter. The recipe begins, “All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!” Serves: 6; servings: about 1 cup each; Thaw: 40 minutes; Prep: 15 minutes; Cook: 5 minutes; Bake: 30 minutes; Total Time: 1 hour 30 minutes.
To view this recipe online, go to http://www.campbellskitchen.com/recipes/cajun-pot-pie-61937.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
CHICKEN KIEV
Yield: 4 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons herb butter
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup dry bread crumbs
Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season the chicken breasts with salt and white pepper.
Place 1/2 teaspoon of herb butter in the center of each chicken breast, roll the chicken breasts up, and secure the chicken breasts with toothpicks. Make sure there are no openings through with the butter can leak out.
Coat the chicken breasts with flour, dip them in the egg, then dredge them through the bread crumbs until each piece is well covered. Spray a pan with nonstick cooking spray and heat over medium heat. Add the rolled breasts and brown on all sides.
Bake the browned chicken breasts in the oven for about 15 minutes. Serve immediately.
Nutritional Information Per Serving (1 chicken breast): Calories: 433, Fat: 13 g, Cholesterol: 188 mg, Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g, Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat
BROWNIE TART
This comes from The Food Network's Ina Garten, of Barefoot Contessa fame. Total Time: 55 min; Prep: 15 min; Cook: 40 min; Yield: 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/brownie-tart-recipe.print.html?oc=linkback
Ingredients
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
Directions
Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
PEANUT BUTTER BANANA CREAM PIE
This comes from The Baker Chick. I love the food that comes out in her e-newsletters. If you haven't checked out (and signed up for) her newsletters, I recommend doing so. This makes 1 9-inch pie.
To view this online, click here.
Ingredients
For the Crust:
20-25 Oreo Cookies
3 tablespoons of butter
pinch of salt
3 ripe bananas
For the Pudding:
2 1/4 cups whole milk
2/3 cup sugar
3 egg yolks
1/4 cup cornstarch
1 teaspoon vanilla
1 tablespoon butter
Peanut Butter Mousse
3 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream
For Peanut Butter Sauce: (optional)
1 tablespoon peanut butter
1 tablespoon powdered sugar
1-2 teaspoons of milk
Instructions
For the Crust:
Place the Oreos in a large ziplock bag and crush them into fine crumbs with a rolling pin. Stir in the melted butter until the crumbs are moistened- stir in the salt.
Press the crumbs into the bottom and sides of a 9-inch pie dish. Bake at 350F for about 10 minutes or until set.
For the pudding:
Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering.
Whisk egg yolks together and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk.
In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava.
Remove from heat and stir in the vanilla and butter.
Allow the pudding to cool a bit as you prep the mousse.
For the Peanut Butter Mousse:
Using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter.
Whip cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining whipped cream in 2 additions.
To assemble:
Layer the pie in the prepared crust as follows: Sliced banana, pudding, bananas and mousse. Chill for at least 3 hours or overnight.
For peanut butter sauce:
Melt peanut butter in the microwave until thinned. Whisk in powdered sugar and enough milk to thin it for drizzling. Drizzle the sauce over the pie before serving.
Thursday, July 21, 2016
Diabetic Thursday
It's Thursday, time for six healthy - not to mention delicious - diabetic recipes, including Golden Peanut Butter Cookies. Enjoy!
MELON WITH FRESH BERRY SAUCE
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/778/shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
3-1/3 cups fresh or frozen (thawed and undrained) raspberries or blackberries
1-1/2 tablespoons orange juice
1/2 teaspoon lemon juice
Sugar substitute equal to 3 tablespoons sugar
1/2 raspberries or blackberries
1/2 honeydew melon
Directions
Place 2 cups of the berries and all of the orange juice and lemon juice in a blender or food processor and process until smooth. Pour the mixture into a wire strainer and use the back of a spoon to push the mixture through the strainer and into a bowl. Discard the seeds. Stir the sugar substitute into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece into 3 long wedges and then cut each wedge in half crosswise to make a total of 12 shorter wedges. Using a sharp knife, slice each melon wedge lengthwise toward the point without cutting completely to the end and open each wedge into fan shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the sauce on each plate with a cantaloupe and honeydew fan and garnish with some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving: Calories: 85; Protein: 1.6 g; Fat: 0.2 g; Sodium: 41 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3.3 g; Carbohydrates: 21 g; Exchanges: 1-1/2 Carbohydrate
CRANBERRY CABBAGE SLAW
This recipe yields 10 1-cup servings, and can be viewed online here.
Ingredients
1 cup halved cranberries
1/4 cup Splenda No Calorie Sweetener, Granulated
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
4 cups shredded cabbage
1 large apple - peeled, cored and chopped
1/4 cup fat-free mayonnaise
Directions
In a small bowl, toss together the cranberries and Splenda Granulated Sweetener. Cover and refrigerate.
In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.
Nutritional Information (Per Serving): Calories: 50; Protein:1 g; Sodium: 50 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 8 g; Carbohydrates: 13 g
STUFFED ARTICHOKE HEARTS
Yield: 8 servings
View online: http://diabeticgourmet.com/recipes/html/790.shtml
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Ingredients
1/3 cup chopped ripe tomato
2 tablespoons chopped chives or sliced green onion tops
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Dash salt, or to taste (optional)
2 drops hot pepper sauce (optional)
1 (14 ounce) can whole artichoke hearts, well drained
Directions
In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).
Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.
Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.
Serve at once or cover and refrigerate several hours or overnight before serving.
Nutritional Information Per Serving: Calories: 22; Protein: 1 g; Fat: 1 g; Sodium: 104 mg; Cholesterol: 1 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1 Vegetable
GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Serving size: 1 cookie
View online: http://diabeticgourmet.com/recipes/html/787.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat
SPINACH AND SUN-DRIED TOMATO QUESADILLAS
Yield: 16 appetizers
View online: http://diabeticgourmet.com/recipes/html/783.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
2 tablespoons julienned or diced sun-dried tomatoes in olive oil, drained
1-1/2 cups (moderately packed) chopped fresh spinach
1 cup shredded nonfat or reduced-fat mozzarella cheese
4 whole-wheat flour tortillas (8-inch rounds)
Directions
Place 1 to 2 teaspoons of the oil from the jar of sun-dried tomatoes in a medium nonstick skillet and place over medium-high heat. Add the spinach and saute for a minute or two, just until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes.
Lay a tortilla on a flat surface and sprinkle the bottom half only with a quarter of the spinach mixture. Sprinkle with a quarter of the cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about 1-1/2 minutes, until the bottoms are golden brown. Spray the tops lightly with the cooking spray and then turn with a spatula. Cook for an additional 1-1/2 minutes, until the second side is golden brown.
Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Serve hot.
Nutritional Information Per Serving: Calories: 47; Fat: 0.9 g; Sodium: 106 mg; Cholesterol: 1 mg; Saturated Fat: 0 g; Carbohydrates: 7 g; Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
BROCCOLI FRITTATA
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges. Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Sodium: 390 mg; Cholesterol: 0 mg; Fat: 3 g; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Diabetic Exchanges: 1 Vegetable; 2 Meat; 1 Fat
MELON WITH FRESH BERRY SAUCE
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/778/shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
3-1/3 cups fresh or frozen (thawed and undrained) raspberries or blackberries
1-1/2 tablespoons orange juice
1/2 teaspoon lemon juice
Sugar substitute equal to 3 tablespoons sugar
1/2 raspberries or blackberries
1/2 honeydew melon
Directions
Place 2 cups of the berries and all of the orange juice and lemon juice in a blender or food processor and process until smooth. Pour the mixture into a wire strainer and use the back of a spoon to push the mixture through the strainer and into a bowl. Discard the seeds. Stir the sugar substitute into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece into 3 long wedges and then cut each wedge in half crosswise to make a total of 12 shorter wedges. Using a sharp knife, slice each melon wedge lengthwise toward the point without cutting completely to the end and open each wedge into fan shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the sauce on each plate with a cantaloupe and honeydew fan and garnish with some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving: Calories: 85; Protein: 1.6 g; Fat: 0.2 g; Sodium: 41 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3.3 g; Carbohydrates: 21 g; Exchanges: 1-1/2 Carbohydrate
CRANBERRY CABBAGE SLAW
This recipe yields 10 1-cup servings, and can be viewed online here.
Ingredients
1 cup halved cranberries
1/4 cup Splenda No Calorie Sweetener, Granulated
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
4 cups shredded cabbage
1 large apple - peeled, cored and chopped
1/4 cup fat-free mayonnaise
Directions
In a small bowl, toss together the cranberries and Splenda Granulated Sweetener. Cover and refrigerate.
In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.
Nutritional Information (Per Serving): Calories: 50; Protein:1 g; Sodium: 50 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 8 g; Carbohydrates: 13 g
STUFFED ARTICHOKE HEARTS
Yield: 8 servings
View online: http://diabeticgourmet.com/recipes/html/790.shtml
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Ingredients
1/3 cup chopped ripe tomato
2 tablespoons chopped chives or sliced green onion tops
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Dash salt, or to taste (optional)
2 drops hot pepper sauce (optional)
1 (14 ounce) can whole artichoke hearts, well drained
Directions
In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).
Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.
Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.
Serve at once or cover and refrigerate several hours or overnight before serving.
Nutritional Information Per Serving: Calories: 22; Protein: 1 g; Fat: 1 g; Sodium: 104 mg; Cholesterol: 1 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1 Vegetable
GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Serving size: 1 cookie
View online: http://diabeticgourmet.com/recipes/html/787.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat
SPINACH AND SUN-DRIED TOMATO QUESADILLAS
Yield: 16 appetizers
View online: http://diabeticgourmet.com/recipes/html/783.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
2 tablespoons julienned or diced sun-dried tomatoes in olive oil, drained
1-1/2 cups (moderately packed) chopped fresh spinach
1 cup shredded nonfat or reduced-fat mozzarella cheese
4 whole-wheat flour tortillas (8-inch rounds)
Directions
Place 1 to 2 teaspoons of the oil from the jar of sun-dried tomatoes in a medium nonstick skillet and place over medium-high heat. Add the spinach and saute for a minute or two, just until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes.
Lay a tortilla on a flat surface and sprinkle the bottom half only with a quarter of the spinach mixture. Sprinkle with a quarter of the cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about 1-1/2 minutes, until the bottoms are golden brown. Spray the tops lightly with the cooking spray and then turn with a spatula. Cook for an additional 1-1/2 minutes, until the second side is golden brown.
Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Serve hot.
Nutritional Information Per Serving: Calories: 47; Fat: 0.9 g; Sodium: 106 mg; Cholesterol: 1 mg; Saturated Fat: 0 g; Carbohydrates: 7 g; Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
BROCCOLI FRITTATA
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges. Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Sodium: 390 mg; Cholesterol: 0 mg; Fat: 3 g; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Diabetic Exchanges: 1 Vegetable; 2 Meat; 1 Fat
Wednesday, July 20, 2016
Wednesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
BUCKWHEAT BERRY STRIPED CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.” Yield: 10 servings; Time: 45 minutes.
This was featured in “The Trick to Keeping Berry Cake Beautiful” and can be viewed by clicking here.
Ingredients
1/3 cup almond flour
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 stick butter, softened, more for buttering pan
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup buttermilk, sour cream or whole milk yogurt
1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
1 tablespoon turbinado (or use granulated sugar)
Confectioners’ sugar, for serving
Whipped cream or crème fraîche (optional)
Preparation
Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.
KOREAN MEATBALLS AND NOODLES
This comes from Florence Fabricant, also in The New York Times cooking e-newsletter. Florence wrote, “This kalbi meatball recipe, adapted from the cookbook “Koreatown,” is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, slightly funky flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Second Look at Washington Syrah” and can be viewed online by clicking here.
Ingredients
1 pound ground beef, preferably short rib and chuck
1 1/2 tablespoons honey
1 teaspoon ground black pepper
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
1/3 cup chopped peeled Bosc or Asian pear
1/4 cup chopped onion
1/2 tablespoon grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
1/3 cup dry bread crumbs, preferably whole wheat
6 ounces udon noodles or linguine
2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
3 scallions, trimmed and slant-cut
Preparation
Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
To view this online, click here.
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g; Diabetic Exchanges: 2 Starch/Bread
GRILLED EGGPLANT INVOLTINI
This is from the March 2012 issue of Vegetarian Times, page 52. It begins, “Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided
3 tomatoes, halved and seeded
1 medium onion, diced (1 1/2 cups)
6 Tbs. olive oil, divided
4 cloves garlic, minced (4 tsp.)
1/4 cup oil-packed sun-dried tomatoes, drained
1/4 cup chopped basil leaves, plus more for garnish
1/4 cup kalamata olives
3 Tbs. capers, drained
2 Tbs. chopped parsley
2 Tbs. nutritional yeast
2 cups prepared tomato sauce
Preheat oven to 375°F. Toss together diced eggplant, tomatoes, onion, 3 Tbs. olive oil, and garlic in bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender. Transfer to food processor, and add sun-dried tomatoes, basil, olives, capers, parsley, and nutritional yeast; process until chunky-smooth. Season with salt and pepper, if desired.
Heat remaining 3 Tbs. oil in grill pan over medium-high heat. Cook eggplant slices on grill pan 3 minutes per side, or until tender. Cool.
Coat 13- x 9-inch baking dish with cooking spray. Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice. Roll eggplant slices into logs, and place seam-side-down in prepared baking dish. Spoon tomato sauce over eggplant rolls in dish. Bake 10 minutes, or until tomato sauce is hot and bubbly. Garnish with basil leaves.
nutritional information Per 2 rolls: Calories: 380; Protein: 9 g; Total Fat: 25 g; Saturated Fat: 3 g; Carbohydrates: 39 g; Cholesterol: 0 mg; Sodium: 990 mg; Fiber: 16 g; Sugar: 17 g; Vegan; Gluten-Free
BUCKWHEAT BERRY STRIPED CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.” Yield: 10 servings; Time: 45 minutes.
This was featured in “The Trick to Keeping Berry Cake Beautiful” and can be viewed by clicking here.
Ingredients
1/3 cup almond flour
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 stick butter, softened, more for buttering pan
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup buttermilk, sour cream or whole milk yogurt
1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
1 tablespoon turbinado (or use granulated sugar)
Confectioners’ sugar, for serving
Whipped cream or crème fraîche (optional)
Preparation
Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.
KOREAN MEATBALLS AND NOODLES
This comes from Florence Fabricant, also in The New York Times cooking e-newsletter. Florence wrote, “This kalbi meatball recipe, adapted from the cookbook “Koreatown,” is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, slightly funky flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Second Look at Washington Syrah” and can be viewed online by clicking here.
Ingredients
1 pound ground beef, preferably short rib and chuck
1 1/2 tablespoons honey
1 teaspoon ground black pepper
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
1/3 cup chopped peeled Bosc or Asian pear
1/4 cup chopped onion
1/2 tablespoon grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
1/3 cup dry bread crumbs, preferably whole wheat
6 ounces udon noodles or linguine
2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
3 scallions, trimmed and slant-cut
Preparation
Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
To view this online, click here.
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g; Diabetic Exchanges: 2 Starch/Bread
GRILLED EGGPLANT INVOLTINI
This is from the March 2012 issue of Vegetarian Times, page 52. It begins, “Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided
3 tomatoes, halved and seeded
1 medium onion, diced (1 1/2 cups)
6 Tbs. olive oil, divided
4 cloves garlic, minced (4 tsp.)
1/4 cup oil-packed sun-dried tomatoes, drained
1/4 cup chopped basil leaves, plus more for garnish
1/4 cup kalamata olives
3 Tbs. capers, drained
2 Tbs. chopped parsley
2 Tbs. nutritional yeast
2 cups prepared tomato sauce
Preheat oven to 375°F. Toss together diced eggplant, tomatoes, onion, 3 Tbs. olive oil, and garlic in bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender. Transfer to food processor, and add sun-dried tomatoes, basil, olives, capers, parsley, and nutritional yeast; process until chunky-smooth. Season with salt and pepper, if desired.
Heat remaining 3 Tbs. oil in grill pan over medium-high heat. Cook eggplant slices on grill pan 3 minutes per side, or until tender. Cool.
Coat 13- x 9-inch baking dish with cooking spray. Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice. Roll eggplant slices into logs, and place seam-side-down in prepared baking dish. Spoon tomato sauce over eggplant rolls in dish. Bake 10 minutes, or until tomato sauce is hot and bubbly. Garnish with basil leaves.
nutritional information Per 2 rolls: Calories: 380; Protein: 9 g; Total Fat: 25 g; Saturated Fat: 3 g; Carbohydrates: 39 g; Cholesterol: 0 mg; Sodium: 990 mg; Fiber: 16 g; Sugar: 17 g; Vegan; Gluten-Free
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