I'm sitting here writing and posting this from Florida, where it's a rainy, dreary day, due to Tropical Depression 9. There's a tropical storm warning, rain pretty much in the forecast for today and tomorrow...This is the price we pay here in Florida. The up side? When parts of the country are shoveling snow in February, we're "freezing" in much warmer weather. Such is life.
Enough rambling about the weather. Here are today's six recipes to help you through the day. Enjoy!
MESA GRILLL’S SOUTHWESTERN POTATO SALAD
This is from Bobby Flay of The Food Network’s Throwdown with Bobby Flay. Total Time: 35 min; Prep: 20 min; Cook: 15 min; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/mesa-grills-southwestern-potato-salad-recipe.html?oc=linkback
Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
COCONUT LAYER CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Yield: 8 to 12 servings; Time: 2 hours, plus cooling.
This was featured in “A Sugar Rush, Not Crush”, and can be viewed online here.
Also, to find more layer cakes, click here. Also, check out Melissa’s guide, “How to Frost a Cake”.
Ingredients
For the Cake:
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1/2 teaspoon fine sea salt
2 teaspoons baking powder
3/4 cup granulated sugar
3 eggs, separated, plus 3 whites
1 1/2 cups cream of coconut
1 1/4 cups unsweetened coconut milk
2 tablespoons coconut or dark rum
7 tablespoons freshly squeezed orange juice
3 cups unsweetened shredded coconut
For the Frosting:
2 sticks unsalted butter, softened
2 cups cream cheese, at room temperature
2 teaspoons vanilla extract
7 1/4 cups/2 pounds confectioners’ sugar
2 3/4 cups unsweetened shredded or flaked coconut, toasted
Preparation
Make the Cake:
Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.
Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.
Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.
In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.
Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.
Make the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
FROZEN BLUEBERRY LEMONADE PIE
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - just freeze and eat!” Prep Time: 6 minutes; Cook Time: 0 minutes; Total Time: 6 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
1 cup fresh blueberries
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen lemonade
1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator
1 deep dish graham cracker pie crust, homemade or purchased
Preparation
Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.
Pour into a bowl and fold in the whipped topping until well blended.
Spoon into the prepared crust.
Cover and freeze for at least 4 hours.
If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.
Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.
Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
GARBANZOS AND GREENS WITH CHORIZO
This comes from David Tanis, also in The New York Times cooking e-newsletter. Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
For the Chickpeas and Broth:
1 cup dried chickpeas (garbanzo beans)
1/2 onion, stuck with a clove
1 small carrot, peeled, cut in 2-inch chunks
1 small bay leaf
Salt
For the Garbanzos and Greens:
2 tablespoons olive oil
1 large onion, finely diced (about 1 cup)
Salt and pepper
6 ounces Spanish chorizo, diced
2 teaspoons minced garlic
1/4 teaspoon pimentón
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 pound kale or chard, washed and cut in wide ribbons
1/4 cup pine nuts, lightly toasted, optional
Preparation
Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.
MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS
This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.
To view this online, click here.
Ingredients
Roll-Ups (to make ahead and freeze)
16 uncooked lasagna noodles
1 package (8 oz) cream cheese, softened
2 cups shredded sharp Cheddar cheese (8 oz)
1 teaspoon Cajun seasoning
2 eggs, slightly beaten
3 1/2 cups chopped cooked chicken
1 cup finely chopped green onions
Sauce and Cheese (for baking roll-ups)
2 cups barbecue sauce
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens
1/4 cup ranch dressing, if desired
Directions
In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.
Wednesday, August 31, 2016
Tuesday, August 30, 2016
Tuesday Recipes
Here are today's six yummy recipes to help you through the day. Enjoy!
SHOOFLY PIE
This comes from Sara Bonisteel in The New York Times cooking e-newsletter. Sara wrote, “Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman’s Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother’s ‘Housekeeper’s Scrap Book, 1896.’ There were four versions of the pie in the book; this was the one marked: ‘We like this one better.’” Yield: 8 servings; Time: 45 minutes.
To view this online, click here. Also, check out the Times tutorial “How to Make A Pie Crust”.
Ingredients
1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
3/4 cup molasses
3/4 cup boiling water
1/2 teaspoon baking soda
1 single crust pie pastry (see recipe, which follows), rolled flat and placed in a 9-inch pie plate
Preparation
Heat oven to 450 degrees.
Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.
PIE PASTRY
This is from Craig Claiborne and Piere Franey in The New York Times cooking e-newsletter. Yield: Pastry for an 8- to 10-inch pie.
To view this online, click here.
Ingredients
1 1/2 cups flour
8 tablespoons cold butter cut into half-inch cubes
1 tablespoon sugar
2 to 3 tablespoons ice water
Preparation
Put the flour, butter and sugar into the container of a food processor. Start blending.
Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.
If a food processor is not used, place the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Add the water, stirring quickly with a fork.
Gather the dough into a ball and flatten it into a round disk one-inch thick. Wrap the dough in wax paper and chill for an hour or less.
BASIC ROASTED POTATOES
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These roasted potatoes are a snap to prepare, and they taste amazing. Make them with or without the garlic, and serve along with a steak, chicken, or fish.” Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 60 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
2 to 2 1/2 pounds red skinned potatoes, unpeeled, scrubbed and cut in 1 to 1 1/2-inch pieces
1/4 cup olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, finely minced, optional
1 tablespoon minced fresh parsley leaves
Preparation
Heat the oven to 400° F.
In a large bowl, toss the potato chunks with the olive oil, kosher salt, black pepper, garlic, and parsley.
Spread the potatoes out in a single layer in a large, shallow rimmed baking pan, such as a large jelly roll pan or half sheet pan.
Roast the potatoes for about 50 to 60 minutes, or until nicely browned, turning every 20 minutes to brown evenly.
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”
Makes 10 servings
Source: Jennie-O
View online with photo and print: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey, onion, garlic and pepper.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Jennie-O also recommends adding 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g ; Carbohydrates: 6 g
GRILLED CHICKEN WITH GLUTEN-FREE LEMON-TAHINI ZUCCHINI NOODLES
This comes from Stephanie Kirkos, About.com’s Gluten-Free Cooking expert. Stephanie wrote, “A Spiralizer is my favorite kitchen tool to put a healthier spin on pasta classics - and in a naturally gluten-free way.
“This recipe features zucchini noodles tossed raw in a bright and savory dressing of lemon juice, garlic, and tahini. The dressing softens the zucchini noodles as it sits, so there is no need to cook the zucchini noodles for this meal.
“The pile of zucchini noodles is topped with grilled chicken, cherry tomatoes, Feta crumbles, and chopped fresh parsley.
“Dairy-free? Simply omit the Feta crumbles, or use a dairy-free cheese instead. Instead of grilled chicken, you can pair this recipe with grilled shrimp or salmon instead.
“Vegetarian? Replace the chicken with grilled tofu steaks or portobello mushrooms.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
3 cloves garlic, peeled
1 1/2 tbsp fresh lemon juice
1/2 tbsp tahini
1 tbsp fresh parsley leaves
1 1/2 tbsp water
1/4 cup extra virgin olive oil
2 large zucchini, spiralized into noodles
2 boneless, skinless chicken breasts, grilled and sliced
1 cup cherry tomatoes, rinsed and sliced in half
1/4 cup Feta crumbles (optional)
2 tbsp chopped fresh parsley (optional)
Preparation
Prepare Tahini Lemon Dressing: In a food processor, pulse garlic cloves a few times until minced. Add the lemon juice, tahini, fresh parsley leaves, water, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Set aside.
Wash and trim off the tough ends from each zucchini. With a spiralizer kitchen tool, spiralize the zucchini one at a time into spaghetti sized-noodles. Don't have a spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife instead.
Place zucchini noodles in a large bowl. Pour half the dressing and toss to coat. Add more dressing, if needed. Let sit for 10-15 minutes to soften the noodles.
Grill the boneless, skinless chicken breasts either on a gas grill, electric George Foreman-type grill, or use store-bought all natural gluten-free chicken breast strips (super quick and easy shortcut!)
Divide the dressed zucchini noodles and sliced cherry tomatoes into two bowls. Place slices of grilled chicken over top. Garnish with Feta crumbles, if desired, and additional Tahini Lemon dressing and chopped parsley.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
WATERMELON AND HALLOUMI
This is from Michael Symon, one of the many wonderful chefs at The Food Network. This lead-in for this recipe state, “Watermelon marinated in a mint and honey dressing is soon to be your favorite summer treat. And helium, a delicious non-melting cheese, is the perfect landing place for the juicy fruit.” I’m getting hungry just reading that! Total Time: 1 hr 15 min; Prep: 10 min; Inactive: 1 hr; Cook: 5 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/michael-symon/watermelon-and-halloumi.html?oc=linkback
Ingredients
1 teaspoon minced shallot
1 teaspoon minced garlic
Kosher salt
1/4 cup red wine vinegar
1 tablespoon honey
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sliced almonds, toasted
2 tablespoons chopped fresh mint
8 small wedges seedless watermelon, rind removed
8 ounces halloumi cheese, cut into 8 slices
Directions
Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.
SHOOFLY PIE
This comes from Sara Bonisteel in The New York Times cooking e-newsletter. Sara wrote, “Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman’s Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother’s ‘Housekeeper’s Scrap Book, 1896.’ There were four versions of the pie in the book; this was the one marked: ‘We like this one better.’” Yield: 8 servings; Time: 45 minutes.
To view this online, click here. Also, check out the Times tutorial “How to Make A Pie Crust”.
Ingredients
1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
3/4 cup molasses
3/4 cup boiling water
1/2 teaspoon baking soda
1 single crust pie pastry (see recipe, which follows), rolled flat and placed in a 9-inch pie plate
Preparation
Heat oven to 450 degrees.
Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.
PIE PASTRY
This is from Craig Claiborne and Piere Franey in The New York Times cooking e-newsletter. Yield: Pastry for an 8- to 10-inch pie.
To view this online, click here.
Ingredients
1 1/2 cups flour
8 tablespoons cold butter cut into half-inch cubes
1 tablespoon sugar
2 to 3 tablespoons ice water
Preparation
Put the flour, butter and sugar into the container of a food processor. Start blending.
Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.
If a food processor is not used, place the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Add the water, stirring quickly with a fork.
Gather the dough into a ball and flatten it into a round disk one-inch thick. Wrap the dough in wax paper and chill for an hour or less.
BASIC ROASTED POTATOES
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These roasted potatoes are a snap to prepare, and they taste amazing. Make them with or without the garlic, and serve along with a steak, chicken, or fish.” Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 60 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
2 to 2 1/2 pounds red skinned potatoes, unpeeled, scrubbed and cut in 1 to 1 1/2-inch pieces
1/4 cup olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, finely minced, optional
1 tablespoon minced fresh parsley leaves
Preparation
Heat the oven to 400° F.
In a large bowl, toss the potato chunks with the olive oil, kosher salt, black pepper, garlic, and parsley.
Spread the potatoes out in a single layer in a large, shallow rimmed baking pan, such as a large jelly roll pan or half sheet pan.
Roast the potatoes for about 50 to 60 minutes, or until nicely browned, turning every 20 minutes to brown evenly.
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”
Makes 10 servings
Source: Jennie-O
View online with photo and print: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey, onion, garlic and pepper.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Jennie-O also recommends adding 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g ; Carbohydrates: 6 g
GRILLED CHICKEN WITH GLUTEN-FREE LEMON-TAHINI ZUCCHINI NOODLES
This comes from Stephanie Kirkos, About.com’s Gluten-Free Cooking expert. Stephanie wrote, “A Spiralizer is my favorite kitchen tool to put a healthier spin on pasta classics - and in a naturally gluten-free way.
“This recipe features zucchini noodles tossed raw in a bright and savory dressing of lemon juice, garlic, and tahini. The dressing softens the zucchini noodles as it sits, so there is no need to cook the zucchini noodles for this meal.
“The pile of zucchini noodles is topped with grilled chicken, cherry tomatoes, Feta crumbles, and chopped fresh parsley.
“Dairy-free? Simply omit the Feta crumbles, or use a dairy-free cheese instead. Instead of grilled chicken, you can pair this recipe with grilled shrimp or salmon instead.
“Vegetarian? Replace the chicken with grilled tofu steaks or portobello mushrooms.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
3 cloves garlic, peeled
1 1/2 tbsp fresh lemon juice
1/2 tbsp tahini
1 tbsp fresh parsley leaves
1 1/2 tbsp water
1/4 cup extra virgin olive oil
2 large zucchini, spiralized into noodles
2 boneless, skinless chicken breasts, grilled and sliced
1 cup cherry tomatoes, rinsed and sliced in half
1/4 cup Feta crumbles (optional)
2 tbsp chopped fresh parsley (optional)
Preparation
Prepare Tahini Lemon Dressing: In a food processor, pulse garlic cloves a few times until minced. Add the lemon juice, tahini, fresh parsley leaves, water, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Set aside.
Wash and trim off the tough ends from each zucchini. With a spiralizer kitchen tool, spiralize the zucchini one at a time into spaghetti sized-noodles. Don't have a spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife instead.
Place zucchini noodles in a large bowl. Pour half the dressing and toss to coat. Add more dressing, if needed. Let sit for 10-15 minutes to soften the noodles.
Grill the boneless, skinless chicken breasts either on a gas grill, electric George Foreman-type grill, or use store-bought all natural gluten-free chicken breast strips (super quick and easy shortcut!)
Divide the dressed zucchini noodles and sliced cherry tomatoes into two bowls. Place slices of grilled chicken over top. Garnish with Feta crumbles, if desired, and additional Tahini Lemon dressing and chopped parsley.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
WATERMELON AND HALLOUMI
This is from Michael Symon, one of the many wonderful chefs at The Food Network. This lead-in for this recipe state, “Watermelon marinated in a mint and honey dressing is soon to be your favorite summer treat. And helium, a delicious non-melting cheese, is the perfect landing place for the juicy fruit.” I’m getting hungry just reading that! Total Time: 1 hr 15 min; Prep: 10 min; Inactive: 1 hr; Cook: 5 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/michael-symon/watermelon-and-halloumi.html?oc=linkback
Ingredients
1 teaspoon minced shallot
1 teaspoon minced garlic
Kosher salt
1/4 cup red wine vinegar
1 tablespoon honey
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sliced almonds, toasted
2 tablespoons chopped fresh mint
8 small wedges seedless watermelon, rind removed
8 ounces halloumi cheese, cut into 8 slices
Directions
Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.
Monday, August 29, 2016
Meatless Monday
It's Meatless Monday, which means six vegetarian recipes. Enjoy!
BALSAMIC BERRY YOGURT
This, as well as the Java Fig recipe, comes from the October 2015 issue of Runner's World, page 52. (The first two yogurt recipes - Balsamic Berry Yogurt and Java Fig Yogurt - were posted two days ago, and the second two - Lemony Beet Yogurt and Curry Mango Yogurt - yesterday.) The article, “Greek Currency,” by Matthew Kadey, M.S., R.D., starts off, “Savory or sweet mix-ins punch up the nutritional profile of Greek yogurt. Use 3/4 cup plain, preferably low-fat.”
This one begins, “A little balsamic glaze adds sweetness without too much sugar. The vitamin C in strawberries may improve exercise performance.”
To view this and the next recipe online, click here.
Ingredients
3/4 cup plain Greek yogurt, preferably lowfat
2 teaspoons balsamic glaze
2 teaspoons honey
Sprinkle of lemon zest
Sprinkle of cinnamon
Sliced strawberries
Pistachios
Sliced basil
Instructions
Stir balsamic glaze, honey, lemon zest, and cinnamon into yogurt. Top with sliced strawberries, pistachios, and basil.
Nutrition Information: Calories per serving: 286; Carbs: 33 g; Fiber: 4 g; Protein: 18 g; Total fat: 10.5 g; Saturated fat: 3 g; Sodium: 124 mg
JAVA FIG YOGURT
This one begins, “The center of the cocoa bean, cacao nibs pack crunch, cocoa flavor, and disease-fighting antioxidants.”
Ingredients
3/4 cup plain Greek yogurt, preferably lowfat
1/4 cup dried figs
1/4 cup coffee
1/2 teaspoon orange zest
1/4 teaspoon vanilla extract
Cacao nibs
Instructions
To make a coffee-fig puree, soak the dried figs in coffee for 2 hours. Add the orange zest and vanilla extract. Blend until all ingredients are combined. Stir the coffee-fig puree into yogurt. Sprinkle the cacao nibs on top.
Nutrition Information: Calories per serving: 284; Carbs: 33 g; Fiber: 7 g; Protein: 16 g; Total fat: 9 g; Saturated fat: 6 g; Sodium: 58 mg
VEGAN ANGEL HAIR PASTA PRIMAVERA
This comes from Jolinda Hackett, About.com's Vegetarian expert. She writes, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”
She adds, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”
Ingredients
3 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp dried basil
6 tbsp flour
3 cups soy milk
1/4 cup nutritional yeast
1 small head broccoli, cut into florets
1 medium carrot, sliced
1/2 pound sliced fresh mushrooms
1 cup frozen peas
salt and pepper to taste
1 pound angel hair pasta
Preparation
Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.
Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.
Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.
Cook the pasta according to package directions, then serve sauce over pasta.
VEGAN CREAM OF ASPARAGUS SOUP
This recipe comes from Jolinda Hackett, About.com's Vegetarian Food guide. She writes, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”
To view this recipe online, click here.
Ingredients
1 cup water or vegetable broth
1 bunch fresh asparagus
2 tbsp vegan margarine
2 tbsp flour
1 3/4 cups soy milk
salt and pepper to taste
Preparation
Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
CHOYOTE RATATOUILLE AND RED BEANS
This is from the March 2016 issue of Vegetarian Times, page 76. It begins, “When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
2 small onions, quartered and thinly sliced (2 cups)
2 small red, orange, or yellow bell peppers, cut into thin 1 1/2-inch-long strips
1 large fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups)
3 cloves garlic, minced (1 Tbs.)
4 chayotes, peeled and cut into 1-inch chunks (8 cups)
2 15-oz. cans chopped tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
1/2 tsp. harissa paste, optional
1 1/2 cups cooked kidney beans, or one 15-oz. can kidney beans, rinsed and drained
Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or until vegetables are translucent. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes.
Add kidney beans, and cook, covered, 10 to 15 minutes more, or until chayote is tender. Adjust seasoning with harissa paste, and season with salt and pepper, if desired.
nutritional information Per Per 1-cup serving: Calories: 162; Protein: 6 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 7 g; Sugar: 8 g; Vegan; Gluten-Free
BALSAMIC BERRY YOGURT
This, as well as the Java Fig recipe, comes from the October 2015 issue of Runner's World, page 52. (The first two yogurt recipes - Balsamic Berry Yogurt and Java Fig Yogurt - were posted two days ago, and the second two - Lemony Beet Yogurt and Curry Mango Yogurt - yesterday.) The article, “Greek Currency,” by Matthew Kadey, M.S., R.D., starts off, “Savory or sweet mix-ins punch up the nutritional profile of Greek yogurt. Use 3/4 cup plain, preferably low-fat.”
This one begins, “A little balsamic glaze adds sweetness without too much sugar. The vitamin C in strawberries may improve exercise performance.”
To view this and the next recipe online, click here.
Ingredients
3/4 cup plain Greek yogurt, preferably lowfat
2 teaspoons balsamic glaze
2 teaspoons honey
Sprinkle of lemon zest
Sprinkle of cinnamon
Sliced strawberries
Pistachios
Sliced basil
Instructions
Stir balsamic glaze, honey, lemon zest, and cinnamon into yogurt. Top with sliced strawberries, pistachios, and basil.
Nutrition Information: Calories per serving: 286; Carbs: 33 g; Fiber: 4 g; Protein: 18 g; Total fat: 10.5 g; Saturated fat: 3 g; Sodium: 124 mg
JAVA FIG YOGURT
This one begins, “The center of the cocoa bean, cacao nibs pack crunch, cocoa flavor, and disease-fighting antioxidants.”
Ingredients
3/4 cup plain Greek yogurt, preferably lowfat
1/4 cup dried figs
1/4 cup coffee
1/2 teaspoon orange zest
1/4 teaspoon vanilla extract
Cacao nibs
Instructions
To make a coffee-fig puree, soak the dried figs in coffee for 2 hours. Add the orange zest and vanilla extract. Blend until all ingredients are combined. Stir the coffee-fig puree into yogurt. Sprinkle the cacao nibs on top.
Nutrition Information: Calories per serving: 284; Carbs: 33 g; Fiber: 7 g; Protein: 16 g; Total fat: 9 g; Saturated fat: 6 g; Sodium: 58 mg
VEGAN ANGEL HAIR PASTA PRIMAVERA
This comes from Jolinda Hackett, About.com's Vegetarian expert. She writes, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”
She adds, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”
Ingredients
3 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp dried basil
6 tbsp flour
3 cups soy milk
1/4 cup nutritional yeast
1 small head broccoli, cut into florets
1 medium carrot, sliced
1/2 pound sliced fresh mushrooms
1 cup frozen peas
salt and pepper to taste
1 pound angel hair pasta
Preparation
Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.
Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.
Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.
Cook the pasta according to package directions, then serve sauce over pasta.
VEGAN CREAM OF ASPARAGUS SOUP
This recipe comes from Jolinda Hackett, About.com's Vegetarian Food guide. She writes, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”
To view this recipe online, click here.
Ingredients
1 cup water or vegetable broth
1 bunch fresh asparagus
2 tbsp vegan margarine
2 tbsp flour
1 3/4 cups soy milk
salt and pepper to taste
Preparation
Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
CHOYOTE RATATOUILLE AND RED BEANS
This is from the March 2016 issue of Vegetarian Times, page 76. It begins, “When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
2 small onions, quartered and thinly sliced (2 cups)
2 small red, orange, or yellow bell peppers, cut into thin 1 1/2-inch-long strips
1 large fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups)
3 cloves garlic, minced (1 Tbs.)
4 chayotes, peeled and cut into 1-inch chunks (8 cups)
2 15-oz. cans chopped tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
1/2 tsp. harissa paste, optional
1 1/2 cups cooked kidney beans, or one 15-oz. can kidney beans, rinsed and drained
Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or until vegetables are translucent. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes.
Add kidney beans, and cook, covered, 10 to 15 minutes more, or until chayote is tender. Adjust seasoning with harissa paste, and season with salt and pepper, if desired.
nutritional information Per Per 1-cup serving: Calories: 162; Protein: 6 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 7 g; Sugar: 8 g; Vegan; Gluten-Free
Friday, August 26, 2016
Friday Recipes
Enjoy!
CREAMY CORN PASTA WITH BASIL
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.” Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in “To Get the Most Out of Corn Season, Reach for Your Blender”. You can also view this online here.
Ingredients
Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed
Preparation
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
CHARD-WRAPPED GREEK YOGURT PIES
When I read this recipe, I was totally blown away. This yummy recipe is from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.” Yield: 6 servings; Time: 1 hour.
This was featured in “For This Greek Pie, You Don’t Need a Crust”, and can be viewed online here.
Ingredients
6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
Salt and black pepper
2 cloves garlic, grated
1/4 cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Extra-virgin olive oil
1 teaspoon lemon zest
1/4 cup cornmeal or rice flour
A handful of lightly toasted pine nuts
Greek olives, for garnish (optional)
Preparation
Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.
Tip:
Pies may also be served room temperature or baked in advance and reheated briefly.
ONE-PAN SPAGHETTI AND MEATBALLS
This comes from PureWow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease--and not deal with a million dirty dishes--we've got you covered.” Makes 6 to 8 servings; Start To Finish: 50 minutes.
To view this online, click here.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
ROMAN-STYLE CHICKEN
This comes from Giada De Laurentiis, star of The Food Network’s Everyday Italian. Total Time: 1 hr; Prep: 20 min; Cook: 40 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe.html?oc=linkback.
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine (see Note, below)
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Note: I never have wine - or anything alcoholic - around the house. Never. (Okay, all right, I know someone will think, “Hey, vanilla extract has alcohol in it.” Yup. But I really don’t consider that. I’ve never sat around, drinking bottle after bottle of the stuff.) If I were not a vegetarian and, therefore, getting ready to cook this, I’d most likely replace the 1/2 cup white wine with 1/2 cup water. There’s probably someone thinking, “That’s sacrilege! Replacing wine with water!” Nope, that’s life. Enjoy!
FROZEN CREAMSICLE CRUNCH CAKE
This was posted by Cheeky Kitchen in the Tablespoon e-newsletter. The recipe begins, “Yoplait® Light Orange Crème yogurt is whipped into a sweet and creamy filling, spread between two crunchy layers of Chex™ granola, and made into a quick and delicious frozen cake!” Prep Time: 15 minutes; Total Time: 3 hours 15 minutes; makes 12 servings.
To view this online, click here.
Ingredients
1 (11 oz.) packet Gluten Free Chex™ Granola Mix Honey Nut
12 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons flour
6 oz. cream cheese, softened
1/2 cup sugar or simple syrup
1 (8 oz.) container frozen whipped topping
2 (6 oz.) containers Yoplait® Light orange crème yogurt
1 (15 oz.) can mandarin oranges, drained
Directions
Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
Cover and freeze for 3 hours or more and enjoy!
WATERMELON AND HALLOUMI
This is from Michael Symon, one of the many wonderful chefs at The Food Network. This lead-in for this recipe state, “Watermelon marinated in a mint and honey dressing is soon to be your favorite summer treat. And helium, a delicious non-melting cheese, is the perfect landing place for the juicy fruit.” I’m getting hungry just reading that! Total Time: 1 hr 15 min; Prep: 10 min; Inactive: 1 hr; Cook: 5 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/michael-symon/watermelon-and-halloumi.html?oc=linkback
Ingredients
1 teaspoon minced shallot
1 teaspoon minced garlic
Kosher salt
1/4 cup red wine vinegar
1 tablespoon honey
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sliced almonds, toasted
2 tablespoons chopped fresh mint
8 small wedges seedless watermelon, rind removed
8 ounces halloumi cheese, cut into 8 slices
Directions
Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.
CREAMY CORN PASTA WITH BASIL
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.” Yield: 3 to 4 servings; Time: 30 minutes.
This was featured in “To Get the Most Out of Corn Season, Reach for Your Blender”. You can also view this online here.
Ingredients
Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed
Preparation
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
CHARD-WRAPPED GREEK YOGURT PIES
When I read this recipe, I was totally blown away. This yummy recipe is from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.” Yield: 6 servings; Time: 1 hour.
This was featured in “For This Greek Pie, You Don’t Need a Crust”, and can be viewed online here.
Ingredients
6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
Salt and black pepper
2 cloves garlic, grated
1/4 cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Extra-virgin olive oil
1 teaspoon lemon zest
1/4 cup cornmeal or rice flour
A handful of lightly toasted pine nuts
Greek olives, for garnish (optional)
Preparation
Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.
Tip:
Pies may also be served room temperature or baked in advance and reheated briefly.
ONE-PAN SPAGHETTI AND MEATBALLS
This comes from PureWow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease--and not deal with a million dirty dishes--we've got you covered.” Makes 6 to 8 servings; Start To Finish: 50 minutes.
To view this online, click here.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
ROMAN-STYLE CHICKEN
This comes from Giada De Laurentiis, star of The Food Network’s Everyday Italian. Total Time: 1 hr; Prep: 20 min; Cook: 40 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe.html?oc=linkback.
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine (see Note, below)
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Note: I never have wine - or anything alcoholic - around the house. Never. (Okay, all right, I know someone will think, “Hey, vanilla extract has alcohol in it.” Yup. But I really don’t consider that. I’ve never sat around, drinking bottle after bottle of the stuff.) If I were not a vegetarian and, therefore, getting ready to cook this, I’d most likely replace the 1/2 cup white wine with 1/2 cup water. There’s probably someone thinking, “That’s sacrilege! Replacing wine with water!” Nope, that’s life. Enjoy!
FROZEN CREAMSICLE CRUNCH CAKE
This was posted by Cheeky Kitchen in the Tablespoon e-newsletter. The recipe begins, “Yoplait® Light Orange Crème yogurt is whipped into a sweet and creamy filling, spread between two crunchy layers of Chex™ granola, and made into a quick and delicious frozen cake!” Prep Time: 15 minutes; Total Time: 3 hours 15 minutes; makes 12 servings.
To view this online, click here.
Ingredients
1 (11 oz.) packet Gluten Free Chex™ Granola Mix Honey Nut
12 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons flour
6 oz. cream cheese, softened
1/2 cup sugar or simple syrup
1 (8 oz.) container frozen whipped topping
2 (6 oz.) containers Yoplait® Light orange crème yogurt
1 (15 oz.) can mandarin oranges, drained
Directions
Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
Cover and freeze for 3 hours or more and enjoy!
WATERMELON AND HALLOUMI
This is from Michael Symon, one of the many wonderful chefs at The Food Network. This lead-in for this recipe state, “Watermelon marinated in a mint and honey dressing is soon to be your favorite summer treat. And helium, a delicious non-melting cheese, is the perfect landing place for the juicy fruit.” I’m getting hungry just reading that! Total Time: 1 hr 15 min; Prep: 10 min; Inactive: 1 hr; Cook: 5 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/michael-symon/watermelon-and-halloumi.html?oc=linkback
Ingredients
1 teaspoon minced shallot
1 teaspoon minced garlic
Kosher salt
1/4 cup red wine vinegar
1 tablespoon honey
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sliced almonds, toasted
2 tablespoons chopped fresh mint
8 small wedges seedless watermelon, rind removed
8 ounces halloumi cheese, cut into 8 slices
Directions
Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.
Thursday, August 25, 2016
Diabetic Thursday
Here are today's six diabetic recipes for Diabetic Thursday. Enjoy!
PEACH MELBA
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Print Version: http://diabeticgourmet.com/recipes/html/575.shtml
Ingredients
4 large ripe peaches
2 cup plus 2 tablespoons raspberries
1/2 cup part-skim ricotta cheese
2 tablespoons non-fat dry milk powder plus water to make 1/4 cup
1 tablespoon unsweetened grape juice
Directions
Blanch peaches by dropping them in boiling water for 30 seconds. Remove, run under cold water and peel off skins.
Cut in half, discard pits and place 2 peach halves on each of 4 individual dessert dishes.
Puree raspberries with remaining ingredients, reserving 2 tablespoons of berries for garnish. Spoon puree over peaches, top with berries and serve cold.
Nutritional Information Per Serving: Calories: 112, Cholesterol: 10 mg, Carbohydrate: 18 g, Protein: 5 g, Sodium: 50 mg, Fat: 2.7 g; Diabetic Exchanges: 1 Fruit, 1 Milk
POACHED PEARS IN CINNAMON GINGER SAUCE
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/16.shtml
Ingredients
6 Bosc or Anjou pears *
2 lemons, cut in half
6 cups water
1-1/2 cups granulated sugar
2 whole cinnamon sticks
8 quarter-sized slices fresh, ginger **
1 tbsp Minced candied ginger
* slightly under-ripe, peeled, halved and cored
** smashed with flat sided knife or cleaver
Directions
Rub pear halves with cut lemon to prevent browning and set aside. Combine water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes. (Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly. Arrange cooked pears on serving dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly. Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.
Nutritional Information Per Serving: Calories: 280; Protein: 1 g; Fat: 1 g; Sodium: 8 mg; Cholesterol: 0 mg ; Carbohydrates: 15 g; Exchanges: 1-1/2 Fruit, 1/2 Bread
VEGETABLE AND BEAN SOUP
Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Yield: 6 servings
Source: The Everyday Low-Carb Slow Cooker Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/15.shtml
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well.
Cover and cook on low for 8 hours.
Stir well before serving.
If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving: Calories: 210; Protein: 8 g; Fat: 9 g; Sodium: 1020 mg; Cholesterol: 14 mg; Carbohydrates: 18 g; Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
CARIBBEAN CHICKEN
Prep Time: 15 Minutes - Cost: $ Servings: 6; 1 serving = 1-1/4 cup - Difficulty Level: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/67.shtml
Source: Gourmet Inspirations Healthy Cooking
Ingredients
2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 tablespoons dry white wine
2 teaspoons coconut flavoring
Directions
In a large skillet, heat oil to medium high, and saute chicken pieces until brown. Remove chicken, set aside.
Saute garlic and onion in skillet until soft, and golden. Stir in chutney and spices and cook one minute. Add broth and wine, and heat through, stirring constantly.
Return chicken to sauce, reduce heat, and simmer 15 minutes. Stir in coconut flavoring.
Serve over hot rice.
Nutritional Information Per Serving: Calories: 160; Protein: 19 g; Fat: 6 g; Sodium: 44 mg; Carbohydrates: 6 g; Exchanges: 3 low-fat meat; 1/3 fruit
SWEET POTATOES WITH A HINT OF ORANGE
Servings: 8
To view this online, click here.
Ingredients
2 pounds sweet potatoes, cooked
2 tablespoons margarine, melted
1/2 teaspoons ground cinnamon
16 apricot halves, dried
Orange slices, fresh
Directions
Arrange the sweet potatoes in a shallow baking dish. Combine the margarine and cinnamon. Pour over the potatoes. Arrange the apricot halves on top. Cover the dish and bake in a 425F oven for about 15 minutes. Add the orange slices and serve.
Nutritional Information Per Serving: Calories: 139; Protein: 2 g; Fat: 3 g; Sodium: 96 mg; Cholesterol: 0 mg; Saturated Fat: .75 g; Dietary Fiber: 4 g; Sugars: 8 g; Carbohydrates: 27 g
SOUTHWESTERN CHICKEN CHOWDER
Makes 6 servings.
See the recipe here: http://diabeticgourmet.com/recipes/html/981.shtml
Ingredients
2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14-1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14-1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1-1/2 cups fresh corn, cut from cob
Directions
In large Dutch oven, place oil and heat over medium temperature.
Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.
Add onion and green pepper; cook about 5 minutes, stirring.
Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes.
Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes.
Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes.
Add jicama and cilantro and cook 5 minutes more.
Serve with tortilla chips, if desired.
Nutritional Information Per Serving: Calories: 356; Protein: 50 g; Fat: 9 g; Sodium: 430 mg; Cholesterol: 129 mg; Saturated Fat: 2 g; Carbohydrates: 18 g
PEACH MELBA
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Print Version: http://diabeticgourmet.com/recipes/html/575.shtml
Ingredients
4 large ripe peaches
2 cup plus 2 tablespoons raspberries
1/2 cup part-skim ricotta cheese
2 tablespoons non-fat dry milk powder plus water to make 1/4 cup
1 tablespoon unsweetened grape juice
Directions
Blanch peaches by dropping them in boiling water for 30 seconds. Remove, run under cold water and peel off skins.
Cut in half, discard pits and place 2 peach halves on each of 4 individual dessert dishes.
Puree raspberries with remaining ingredients, reserving 2 tablespoons of berries for garnish. Spoon puree over peaches, top with berries and serve cold.
Nutritional Information Per Serving: Calories: 112, Cholesterol: 10 mg, Carbohydrate: 18 g, Protein: 5 g, Sodium: 50 mg, Fat: 2.7 g; Diabetic Exchanges: 1 Fruit, 1 Milk
POACHED PEARS IN CINNAMON GINGER SAUCE
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/16.shtml
Ingredients
6 Bosc or Anjou pears *
2 lemons, cut in half
6 cups water
1-1/2 cups granulated sugar
2 whole cinnamon sticks
8 quarter-sized slices fresh, ginger **
1 tbsp Minced candied ginger
* slightly under-ripe, peeled, halved and cored
** smashed with flat sided knife or cleaver
Directions
Rub pear halves with cut lemon to prevent browning and set aside. Combine water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes. (Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly. Arrange cooked pears on serving dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly. Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.
Nutritional Information Per Serving: Calories: 280; Protein: 1 g; Fat: 1 g; Sodium: 8 mg; Cholesterol: 0 mg ; Carbohydrates: 15 g; Exchanges: 1-1/2 Fruit, 1/2 Bread
VEGETABLE AND BEAN SOUP
Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Yield: 6 servings
Source: The Everyday Low-Carb Slow Cooker Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/15.shtml
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well.
Cover and cook on low for 8 hours.
Stir well before serving.
If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving: Calories: 210; Protein: 8 g; Fat: 9 g; Sodium: 1020 mg; Cholesterol: 14 mg; Carbohydrates: 18 g; Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
CARIBBEAN CHICKEN
Prep Time: 15 Minutes - Cost: $ Servings: 6; 1 serving = 1-1/4 cup - Difficulty Level: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/67.shtml
Source: Gourmet Inspirations Healthy Cooking
Ingredients
2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 tablespoons dry white wine
2 teaspoons coconut flavoring
Directions
In a large skillet, heat oil to medium high, and saute chicken pieces until brown. Remove chicken, set aside.
Saute garlic and onion in skillet until soft, and golden. Stir in chutney and spices and cook one minute. Add broth and wine, and heat through, stirring constantly.
Return chicken to sauce, reduce heat, and simmer 15 minutes. Stir in coconut flavoring.
Serve over hot rice.
Nutritional Information Per Serving: Calories: 160; Protein: 19 g; Fat: 6 g; Sodium: 44 mg; Carbohydrates: 6 g; Exchanges: 3 low-fat meat; 1/3 fruit
SWEET POTATOES WITH A HINT OF ORANGE
Servings: 8
To view this online, click here.
Ingredients
2 pounds sweet potatoes, cooked
2 tablespoons margarine, melted
1/2 teaspoons ground cinnamon
16 apricot halves, dried
Orange slices, fresh
Directions
Arrange the sweet potatoes in a shallow baking dish. Combine the margarine and cinnamon. Pour over the potatoes. Arrange the apricot halves on top. Cover the dish and bake in a 425F oven for about 15 minutes. Add the orange slices and serve.
Nutritional Information Per Serving: Calories: 139; Protein: 2 g; Fat: 3 g; Sodium: 96 mg; Cholesterol: 0 mg; Saturated Fat: .75 g; Dietary Fiber: 4 g; Sugars: 8 g; Carbohydrates: 27 g
SOUTHWESTERN CHICKEN CHOWDER
Makes 6 servings.
See the recipe here: http://diabeticgourmet.com/recipes/html/981.shtml
Ingredients
2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14-1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14-1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1-1/2 cups fresh corn, cut from cob
Directions
In large Dutch oven, place oil and heat over medium temperature.
Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.
Add onion and green pepper; cook about 5 minutes, stirring.
Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes.
Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes.
Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes.
Add jicama and cilantro and cook 5 minutes more.
Serve with tortilla chips, if desired.
Nutritional Information Per Serving: Calories: 356; Protein: 50 g; Fat: 9 g; Sodium: 430 mg; Cholesterol: 129 mg; Saturated Fat: 2 g; Carbohydrates: 18 g
Wednesday, August 24, 2016
Wednesday Recipes
Here are today's six recipes to help you through the day, including Frozen Creamsicle™ Crunch Cake and Strawberry-Peach Cooler. Enjoy!
ROASTED CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.” Yield: 4 servings; Time: 1 hour, plus marinating
This was featured in “Springtime Sheet-Pan Chicken” and can be viewed online here.
Ingredients
1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed
Preparation
Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
PEANUT BUTTER COOKIES
This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.
This was featured in “Who’s Sticking With Us?”, and can be viewed online here.
Ingredients
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Preparation
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Tip
Cookies will keep, refrigerated in an airtight container, up to 7 days.
STRAWBERRY-PEACH COOLER
Yield: 2 servings
Serving size: 1 cup
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Find this recipe at: http://diabeticgourmet.com/recipes/html/737.shtml
Ingredients
1 cup dry-pack unsweetened frozen strawberries
2/3 cup dry-pack unsweetened frozen peaches
3/4 cup orange juice
Directions
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches.
Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard.
Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container.
Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Sodium: 2 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Sugars: 23 g; Carbohydrates: 26 g; Exchanges: 2 Fruit
SWEET POTATO SOUFFLE
My mom’s recipe. Really good with ham. There were never any left-overs. It can be found in my e-cookbook, Off the Wall Cooking.
4-5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
BEEF STEW
Another invention of mine; the recipes I had for stew seemed too bland. This can also be found in Off the Wall Cooking.
2-3 lbs. stewing beef
1 clove garlic, minced
3 T oil
4 carrots, cut up
2 C water
1 large potato, peeled & cut up
1 onion, chopped
6 oz tomato paste
8 oz tomato sauce
4 T vinegar
1 C flour
3 T honey
1 T soy sauce
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
FROZEN CREAMSICLE CRUNCH CAKE
This was posted by Cheeky Kitchen in the Tablespoon e-newsletter. The recipe begins, “Yoplait® Light Orange Crème yogurt is whipped into a sweet and creamy filling, spread between two crunchy layers of Chex™ granola, and made into a quick and delicious frozen cake!” Prep Time: 15 minutes; Total Time: 3 hours 15 minutes; makes 12 servings.
To view this online, click here.
Ingredients
1 (11 oz.) packet Gluten Free Chex™ Granola Mix Honey Nut
12 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons flour
6 oz. cream cheese, softened
1/2 cup sugar or simple syrup
1 (8 oz.) container frozen whipped topping
2 (6 oz.) containers Yoplait® Light orange crème yogurt
1 (15 oz.) can mandarin oranges, drained
Directions
Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
Cover and freeze for 3 hours or more and enjoy!
ROASTED CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.” Yield: 4 servings; Time: 1 hour, plus marinating
This was featured in “Springtime Sheet-Pan Chicken” and can be viewed online here.
Ingredients
1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed
Preparation
Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
PEANUT BUTTER COOKIES
This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.
This was featured in “Who’s Sticking With Us?”, and can be viewed online here.
Ingredients
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Preparation
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Tip
Cookies will keep, refrigerated in an airtight container, up to 7 days.
STRAWBERRY-PEACH COOLER
Yield: 2 servings
Serving size: 1 cup
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Find this recipe at: http://diabeticgourmet.com/recipes/html/737.shtml
Ingredients
1 cup dry-pack unsweetened frozen strawberries
2/3 cup dry-pack unsweetened frozen peaches
3/4 cup orange juice
Directions
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches.
Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard.
Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container.
Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving: Calories: 105; Protein: 2 g; Sodium: 2 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Sugars: 23 g; Carbohydrates: 26 g; Exchanges: 2 Fruit
SWEET POTATO SOUFFLE
My mom’s recipe. Really good with ham. There were never any left-overs. It can be found in my e-cookbook, Off the Wall Cooking.
4-5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
BEEF STEW
Another invention of mine; the recipes I had for stew seemed too bland. This can also be found in Off the Wall Cooking.
2-3 lbs. stewing beef
1 clove garlic, minced
3 T oil
4 carrots, cut up
2 C water
1 large potato, peeled & cut up
1 onion, chopped
6 oz tomato paste
8 oz tomato sauce
4 T vinegar
1 C flour
3 T honey
1 T soy sauce
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
FROZEN CREAMSICLE CRUNCH CAKE
This was posted by Cheeky Kitchen in the Tablespoon e-newsletter. The recipe begins, “Yoplait® Light Orange Crème yogurt is whipped into a sweet and creamy filling, spread between two crunchy layers of Chex™ granola, and made into a quick and delicious frozen cake!” Prep Time: 15 minutes; Total Time: 3 hours 15 minutes; makes 12 servings.
To view this online, click here.
Ingredients
1 (11 oz.) packet Gluten Free Chex™ Granola Mix Honey Nut
12 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons flour
6 oz. cream cheese, softened
1/2 cup sugar or simple syrup
1 (8 oz.) container frozen whipped topping
2 (6 oz.) containers Yoplait® Light orange crème yogurt
1 (15 oz.) can mandarin oranges, drained
Directions
Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
Cover and freeze for 3 hours or more and enjoy!
Tuesday, August 23, 2016
Tuesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
CRUNCHY BERRY ALMOND CRUMBLE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.” Yield: 8 to 10 servings; Time: 1 hour 15 minutes.
This was featured in “A GOOD APPETITE; A Crisp, Made Truly Crisp” and can also be found online here.
Ingredients
For the Filling:
8 cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
2 to 4 tablespoons granulated sugar, depending upon sweetness of berries
1 teaspoon finely grated lemon zest
1 tablespoon quick-cooking tapioca (optional)
For the Crumble Topping:
1 2/3 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup sliced almonds, finely chopped
1 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon salt
1/2 cup/8 tablespoons melted butter (1 stick)
Vanilla ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
BASIC CORN CHOWDER
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.” Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Don't Toss Out the Cobs” and can be viewed online here.
Ingredients
4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)
Preparation
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Tip
Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
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.
FROZEN BLUEBERRY LEMONADE PIE
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - just freeze and eat!” Prep Time: 6 minutes; Cook Time: 0 minutes; Total Time: 6 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
1 cup fresh blueberries
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen lemonade
1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator
1 deep dish graham cracker pie crust, homemade or purchased
Preparation
Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.
Pour into a bowl and fold in the whipped topping until well blended.
Spoon into the prepared crust.
Cover and freeze for at least 4 hours.
If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.
Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.
Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.
SUMMER MINESTRONE SOUP
This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ vegetable stock
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”
Makes 10 servings
Source: Jennie-O
View online with photo and print: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey, onion, garlic and pepper.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Jennie-O also recommends adding 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g ; Carbohydrates: 6 g
CRUNCHY BERRY ALMOND CRUMBLE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.” Yield: 8 to 10 servings; Time: 1 hour 15 minutes.
This was featured in “A GOOD APPETITE; A Crisp, Made Truly Crisp” and can also be found online here.
Ingredients
For the Filling:
8 cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
2 to 4 tablespoons granulated sugar, depending upon sweetness of berries
1 teaspoon finely grated lemon zest
1 tablespoon quick-cooking tapioca (optional)
For the Crumble Topping:
1 2/3 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup sliced almonds, finely chopped
1 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon salt
1/2 cup/8 tablespoons melted butter (1 stick)
Vanilla ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
BASIC CORN CHOWDER
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.” Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Don't Toss Out the Cobs” and can be viewed online here.
Ingredients
4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)
Preparation
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Tip
Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
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.
FROZEN BLUEBERRY LEMONADE PIE
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - just freeze and eat!” Prep Time: 6 minutes; Cook Time: 0 minutes; Total Time: 6 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
1 cup fresh blueberries
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen lemonade
1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator
1 deep dish graham cracker pie crust, homemade or purchased
Preparation
Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.
Pour into a bowl and fold in the whipped topping until well blended.
Spoon into the prepared crust.
Cover and freeze for at least 4 hours.
If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.
Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.
Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.
SUMMER MINESTRONE SOUP
This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ vegetable stock
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”
Makes 10 servings
Source: Jennie-O
View online with photo and print: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey, onion, garlic and pepper.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Jennie-O also recommends adding 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g ; Carbohydrates: 6 g
Monday, August 22, 2016
Meatless Monday
It's Monday - the beginning of the work week, and time for six vegetarian recipes to help you through the day. Enjoy!
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
MARINATED VEGETABLE KABOBS
This comes from the February 2005 issue of Vegetarian Times, and begins, “To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/marinated-vegetable-kabobs/.
Marinade
1/3 cup olive oil
1 Tbs. pesto
2 Tbs. balsamic vinegar
1/2 tsp. powdered garlic, or to taste
2 tsp. minced fresh savory or 1 tsp. dried
Salt and freshly ground black pepper to taste
Kabobs
8 large scallions
8 oz. Italian-seasoned baked tofu
1 small zucchini
1/2 red or yellow bell pepper, seeded
16 white mushrooms, stems removed
8 cherry tomatoes
8 vegetarian “meatballs”
To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside.
To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.
Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
nutritional information Per SERVING: Calories: 390; Protein: 20 g; Total Fat: 27 g; Saturated Fat: 4 g; Carbohydrates: 20 g; Sodium: 350 mg; Fiber: 6 g; Sugar: 6 g; Vegan
PROVENCAL VEGETABLE MEDLEY
This also comes from the February 2005 issue of Vegetarian Times, and begins, “In Provence, vegetables baked with olive oil are named for the earthenware dish, or tian, in which they are traditionally cooked. You can make the bottom layer overlapping rows of vegetables, or use only potatoes. Intermix the vegetables in the remaining layers— as many as three or four.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/proven-al-vegetable-medley/.
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup minced fresh chervil or parsley
1 Tbs. minced fresh marjoram or 1 tsp. dried
1 red onion, thinly sliced
2 baking potatoes, peeled and cut into 1/4-inch-thick slices
1 large zucchini, cut diagonally into 1/4-inch-thick slices
2 large portobello mushroom caps, cut into 1/4-inch-thick slices
2 large ripe tomatoes, thinly sliced
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 375F. Oil 9×13-inch baking dish lightly, and set aside.
Combine garlic, basil, chervil and marjoram in bowl. Layer vegetables in baking dish in slightly overlapping rows. Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper. Repeat until vegetables are used. Tamp down, and drizzle with any remaining olive oil. Cover dish tightly with foil.
Bake about 50 minutes, or until tender. Uncover, and bake 10 to 15 minutes longer. Remove from oven; let stand about 30 minutes before serving.
Pour off juices from pan into saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes. Spoon over vegetables. Cut into squares, and serve at room temperature.
nutritional information Per SERVING: Calories: 350; Protein: 7 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 51 g; Sodium: 30 mg; Fiber: 7 g; Sugar: 8 g; Vegan
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
MARINATED VEGETABLE KABOBS
This comes from the February 2005 issue of Vegetarian Times, and begins, “To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/marinated-vegetable-kabobs/.
Marinade
1/3 cup olive oil
1 Tbs. pesto
2 Tbs. balsamic vinegar
1/2 tsp. powdered garlic, or to taste
2 tsp. minced fresh savory or 1 tsp. dried
Salt and freshly ground black pepper to taste
Kabobs
8 large scallions
8 oz. Italian-seasoned baked tofu
1 small zucchini
1/2 red or yellow bell pepper, seeded
16 white mushrooms, stems removed
8 cherry tomatoes
8 vegetarian “meatballs”
To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside.
To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.
Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
nutritional information Per SERVING: Calories: 390; Protein: 20 g; Total Fat: 27 g; Saturated Fat: 4 g; Carbohydrates: 20 g; Sodium: 350 mg; Fiber: 6 g; Sugar: 6 g; Vegan
PROVENCAL VEGETABLE MEDLEY
This also comes from the February 2005 issue of Vegetarian Times, and begins, “In Provence, vegetables baked with olive oil are named for the earthenware dish, or tian, in which they are traditionally cooked. You can make the bottom layer overlapping rows of vegetables, or use only potatoes. Intermix the vegetables in the remaining layers— as many as three or four.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/proven-al-vegetable-medley/.
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup minced fresh chervil or parsley
1 Tbs. minced fresh marjoram or 1 tsp. dried
1 red onion, thinly sliced
2 baking potatoes, peeled and cut into 1/4-inch-thick slices
1 large zucchini, cut diagonally into 1/4-inch-thick slices
2 large portobello mushroom caps, cut into 1/4-inch-thick slices
2 large ripe tomatoes, thinly sliced
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 375F. Oil 9×13-inch baking dish lightly, and set aside.
Combine garlic, basil, chervil and marjoram in bowl. Layer vegetables in baking dish in slightly overlapping rows. Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper. Repeat until vegetables are used. Tamp down, and drizzle with any remaining olive oil. Cover dish tightly with foil.
Bake about 50 minutes, or until tender. Uncover, and bake 10 to 15 minutes longer. Remove from oven; let stand about 30 minutes before serving.
Pour off juices from pan into saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes. Spoon over vegetables. Cut into squares, and serve at room temperature.
nutritional information Per SERVING: Calories: 350; Protein: 7 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 51 g; Sodium: 30 mg; Fiber: 7 g; Sugar: 8 g; Vegan
Friday, August 19, 2016
Friday Recipes
It's finally Friday - yay! Here are today's six recipes to help you through the weekend. Enjoy!
SHOOFLY PIE
This comes from Sara Bonisteel in The New York Times cooking e-newsletter. Sara wrote, “Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman’s Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother’s ‘Housekeeper’s Scrap Book, 1896.’ There were four versions of the pie in the book; this was the one marked: ‘We like this one better.’” Yield: 8 servings; Time: 45 minutes.
To view this online, click here. Also, check out the Times tutorial “How to Make A Pie Crust”.
Ingredients
1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
3/4 cup molasses
3/4 cup boiling water
1/2 teaspoon baking soda
1 single crust pie pastry (see recipe, which follows), rolled flat and placed in a 9-inch pie plate
Preparation
Heat oven to 450 degrees.
Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.
PIE PASTRY
This is from Craig Claiborne and Piere Franey in The New York Times cooking e-newsletter. Yield: Pastry for an 8- to 10-inch pie.
To view this online, click here.
Ingredients
1 1/2 cups flour
8 tablespoons cold butter cut into half-inch cubes
1 tablespoon sugar
2 to 3 tablespoons ice water
Preparation
Put the flour, butter and sugar into the container of a food processor. Start blending.
Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.
If a food processor is not used, place the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Add the water, stirring quickly with a fork.
Gather the dough into a ball and flatten it into a round disk one-inch thick. Wrap the dough in wax paper and chill for an hour or less.
ULTIMATE CHICKEN POT PIE
This comes from the GE Appliances e-newsletter. It begins, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes.” Makes 4 servings; Time: 35 minutes.
To view this online, click here.
Ingredients:
1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 cups diced cooked chicken
1 package (12 ounces) frozen mixed vegetables, thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions:
Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
Chef’s Notes: Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!
ROASTED VEGETABLE & CHICKEN ENCHILADAS
This also comes from GE Appliances e-newsletter. It begins, “Roasted veggies are combined with rotisserie chicken for these amazing enchiladas topped with a creamy chile verde sauce and melted Pepper Jack cheese.” Makes 8 servings; Time: 1 hour.
To view this online, click here.
Ingredients:
3 Tbsp. olive oil
1 red bell pepper
1 small zucchini
1/2 of a medium red onion
1/2 cup black beans, rinsed and drained
1 cup shredded chicken (from a rotisserie chicken)
8 corn tortillas
2 cups shredded pepper jack cheese
Chile Verde Sauce:
1/2 cup half & half
2 cans diced green chilies
1 1/2 teaspoon cumin
1/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro, for garnish
Directions:
Preheat oven to 400 degrees F.
Chop bell pepper, zucchini, and red onion into 1-inch pieces. Toss the veggies with 3 tablespoons olive oil and spread on a large, rimmed baking pan.
Roast in preheated oven for 12-15 minutes. Remove from oven; reduce oven temperature to 350 degrees.
While the veggies are roasting, prepare the sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
For the enchilada filling, combine the roasted vegetables, black beans and chicken.
Heat corn tortillas slightly to soften. Wrap the tortillas in a clean kitchen towel and microwave for 30 seconds. Keep them in the towel as you fill the tortillas to keep them soft and pliable.
Fill each tortilla with approximately 1/3 cup of the filling. Roll tightly and place seam-side down in 9x13 inch pan. Repeat until all the tortillas are filled. Pour sauce evenly over enchiladas. Top with shredded cheese and cover with aluminum foil.
Bake at 350 degrees for 30 minutes or until cheese is fully melted.
Remove from the oven and top with fresh cilantro.
Chef’s Notes:
Use any leftover filling for a quick and easy breakfast. Reheat the vegetable and black bean mixture and add a fried egg to the top.
SUMMER MINESTRONE SOUP
This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ vegetable stock
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
MACARONI SALAD WITH CHEESE AND HAM
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Diced ham and cheese make this a hearty macaroni salad, a good choice for a cookout or potluck.” Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients
1 cup uncooked macaroni
1 1/2 cups diced cooked ham
1 cup diced or shredded (large shred) Cheddar cheese
1/2 cup chopped celery
1/3 cup chopped green bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
salt and freshly ground black pepper, to taste
Preparation
Cook the macaroni in boiling salted water as directed on package, drain and cool.
In a large bowl, combine the macaroni with the ham, cheese, celery, bell pepper, pimiento, and green onion. Toss to blend.
In another bowl combine the relish, mayonnaise, and mustard. Add to macaroni mixture; stir gently to blend. Taste and season with salt and freshly ground black pepper, as needed.
Chill and serve.
SHOOFLY PIE
This comes from Sara Bonisteel in The New York Times cooking e-newsletter. Sara wrote, “Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman’s Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother’s ‘Housekeeper’s Scrap Book, 1896.’ There were four versions of the pie in the book; this was the one marked: ‘We like this one better.’” Yield: 8 servings; Time: 45 minutes.
To view this online, click here. Also, check out the Times tutorial “How to Make A Pie Crust”.
Ingredients
1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
3/4 cup molasses
3/4 cup boiling water
1/2 teaspoon baking soda
1 single crust pie pastry (see recipe, which follows), rolled flat and placed in a 9-inch pie plate
Preparation
Heat oven to 450 degrees.
Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.
PIE PASTRY
This is from Craig Claiborne and Piere Franey in The New York Times cooking e-newsletter. Yield: Pastry for an 8- to 10-inch pie.
To view this online, click here.
Ingredients
1 1/2 cups flour
8 tablespoons cold butter cut into half-inch cubes
1 tablespoon sugar
2 to 3 tablespoons ice water
Preparation
Put the flour, butter and sugar into the container of a food processor. Start blending.
Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.
If a food processor is not used, place the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Add the water, stirring quickly with a fork.
Gather the dough into a ball and flatten it into a round disk one-inch thick. Wrap the dough in wax paper and chill for an hour or less.
ULTIMATE CHICKEN POT PIE
This comes from the GE Appliances e-newsletter. It begins, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes.” Makes 4 servings; Time: 35 minutes.
To view this online, click here.
Ingredients:
1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 cups diced cooked chicken
1 package (12 ounces) frozen mixed vegetables, thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions:
Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
Chef’s Notes: Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!
ROASTED VEGETABLE & CHICKEN ENCHILADAS
This also comes from GE Appliances e-newsletter. It begins, “Roasted veggies are combined with rotisserie chicken for these amazing enchiladas topped with a creamy chile verde sauce and melted Pepper Jack cheese.” Makes 8 servings; Time: 1 hour.
To view this online, click here.
Ingredients:
3 Tbsp. olive oil
1 red bell pepper
1 small zucchini
1/2 of a medium red onion
1/2 cup black beans, rinsed and drained
1 cup shredded chicken (from a rotisserie chicken)
8 corn tortillas
2 cups shredded pepper jack cheese
Chile Verde Sauce:
1/2 cup half & half
2 cans diced green chilies
1 1/2 teaspoon cumin
1/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro, for garnish
Directions:
Preheat oven to 400 degrees F.
Chop bell pepper, zucchini, and red onion into 1-inch pieces. Toss the veggies with 3 tablespoons olive oil and spread on a large, rimmed baking pan.
Roast in preheated oven for 12-15 minutes. Remove from oven; reduce oven temperature to 350 degrees.
While the veggies are roasting, prepare the sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
For the enchilada filling, combine the roasted vegetables, black beans and chicken.
Heat corn tortillas slightly to soften. Wrap the tortillas in a clean kitchen towel and microwave for 30 seconds. Keep them in the towel as you fill the tortillas to keep them soft and pliable.
Fill each tortilla with approximately 1/3 cup of the filling. Roll tightly and place seam-side down in 9x13 inch pan. Repeat until all the tortillas are filled. Pour sauce evenly over enchiladas. Top with shredded cheese and cover with aluminum foil.
Bake at 350 degrees for 30 minutes or until cheese is fully melted.
Remove from the oven and top with fresh cilantro.
Chef’s Notes:
Use any leftover filling for a quick and easy breakfast. Reheat the vegetable and black bean mixture and add a fried egg to the top.
SUMMER MINESTRONE SOUP
This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ vegetable stock
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
MACARONI SALAD WITH CHEESE AND HAM
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Diced ham and cheese make this a hearty macaroni salad, a good choice for a cookout or potluck.” Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients
1 cup uncooked macaroni
1 1/2 cups diced cooked ham
1 cup diced or shredded (large shred) Cheddar cheese
1/2 cup chopped celery
1/3 cup chopped green bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
salt and freshly ground black pepper, to taste
Preparation
Cook the macaroni in boiling salted water as directed on package, drain and cool.
In a large bowl, combine the macaroni with the ham, cheese, celery, bell pepper, pimiento, and green onion. Toss to blend.
In another bowl combine the relish, mayonnaise, and mustard. Add to macaroni mixture; stir gently to blend. Taste and season with salt and freshly ground black pepper, as needed.
Chill and serve.
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