Since today is New Year's Eve, I'm reposting my post from December 31, 2015. (If you're partying this weekend, stay safe.) Here are a few things you might enjoy serving, including Slow-Cooker Peppermint Hot Chocolate and Triple Chocolate Biscotti. Happy New Year's! Enjoy!
OOEY GOOEY BUTTER CAKE BARS
This comes from Tablespoon's newsletter. Prep Time: 15 min; Total Time: 50 min; Servings: 12
To view this online, click here.
1 box Betty Crocker French Vanilla Cake mix
1 stick (1/2 cup) butter, melted
3 eggs
8 oz cream cheese
1 lb bag (about 3-3/4 cups) powdered sugar
1 teaspoon vanilla
Directions
Preheat oven to 350 F.
Line an 8 x 8 inch baking dish with parchment paper.
In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.
In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.
Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
Cool COMPLETELY before slicing into bars and serving.
SLOW-COOKER PEPPERMINT HOT CHOCOLATE
This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy
To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback
Ingredients
3 cups confectioners' sugar, sifted
2 cups unsweetened cocoa powder
12 cups whole milk
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
8 ounces dark chocolate, finely chopped
24 peppermint candies, crushed (about 1 cup), for serving
3 cups mini marshmallows, for serving
2 cups peppermint schnapps, optional, for serving
Directions
Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.
Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.
Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.
MACARONI AND CHEESE BAKE
This and the Baked Macaroni and Cheese recipes were in an several old emails. I'm not completely sure where they're from, but something tells me they might be from About.com.
This first one starts off, “This is a custard-like macaroni and cheese casserole.” Prep Time: 15 minutes; Cook Time: 1 hour; servings: 6
Ingredients:
2 1/2 cups uncooked elbow macaroni
2 cups Milk
4 tablespoons melted butter, divided
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs, beaten
2 1/2 cups shredded Cheddar cheese, divided
3/4 cup fresh breadcrumbs
Preparation:
Directions for macaroni and cheese:
Cook macaroni according to package directions in boiling salted water; drain and set aside. Combine milk, 3 tablespoons melted butter, flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended. Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture. Bake macaroni and cheese at 350°, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until macaroni and cheese is set.
BAKED MACARONI AND CHEESE
This one start off, “Macaroni and cheese, made with a homemade white sauce with cheese and butter, along with cooked macaroni and seasonings.” Serves 4 to 6.
Ingredients:
1 1/2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup milk
1 cup half-and-half
1/4 teaspoon paprika
1/2 teaspoon pepper
2 1/2 cups grated sharp cheese, divided
salt
Preparation:
Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
TRIPLE CHOCOLATE BISCOTTI
This is from Sean Paajanen, the former Coffee/Tea expert for About.com. Lindsey Goodwin now writes the coffee/tea column; she also has many great recipes, too. (Hint: check out her blog, as well as others on About.com.)
Anyway, Sean wrote, “You can never have too much chocolate. Chocolate chips and cocoa in the biscotti, and a drizzle of semi-sweet on top. If that's not enough, you can also dip these biscotti into your cup of hot cocoa.”Ingredients:
5 cups flour
1 1/2 cups cocoa powder
2 tbs baking powder
1 cup butter
2 cups sugar
6 eggs
1 tbs vanilla extract
2 cups chocolate chips
12 oz semi-sweet chocolate
Preparation:
Preheat oven to 400F. Cream sugar and butter. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.
CHEESE STRAWS
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "Here is one of my family's favorite homemade snacks. Not only do they make a good afternoon treat, but they're a crowd-pleaser at our parties too. Next time there's a bake sale, I'm making these Cheese Straws." Prep Time: 35 minutes; Cook Time: 30 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
1-3/4 cup flour
1/3 teaspoon salt
1/4 teaspoon dry mustard, or to taste
1/4 teaspoon cayenne (red) pepper, or to taste
1-1/4 pound sharp cheddar cheese, grated, room temperature
1/2 cup (1/4 pound) butter, softened
Preparation
In a small bowl, combine flour, salt and other spices with a wire whisk. Set aside. In a large mixing bowl, stand mixer is preferred, cream together cheddar cheese and butter. Gradually add flour mixture. Combine completely. Preheat oven to 350 degrees F. Allow dough to rest for 10 to 15 minutes in refrigerator. Lightly grease 2 cookie sheets. Press dough through a cookie press onto prepared baking sheets. Bake cheese straws for 20 to 30 minutes or until crisp and lightly brown.
Store in tightly covered container. These Cheese Straws may be frozen with wax paper between layers.
Sunday, December 31, 2017
Saturday, December 30, 2017
Saturday Recipes
Here are some last-minute recipes to add to your end-of-year table, including Blue Ridge Blackberry Lemon Bars and Eggnog Meltaway Cookies. Enjoy!
SCOTTO CHEESE LASAGNA
This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
RED VELVET VAMPIRE CUPCAKES
This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”
Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy
To view this online, click here.
Ingredients
Cupcakes:
1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a pastry bag fitted with a large round tip and a plastic straw
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
BLUE RIDGE BLACKBERRY LEMON BARS
I got this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”
Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes
Ingredients
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury® BEST All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco® Original No- Crisco® Original No-Stick Cooking Spray
1 (12 oz.) jar Smucker's® Seedless Blackberry Jam
Powdered sugar, if desired
Directions
Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.
COZY CROCK COMFORT IN SLOW COOKER
This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!
16 ounces gound 90% lean turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.
Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each
Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber
Diabetic: 2 meat, 1 1/2 starch, 1 vegetable
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
EGGNOG MELTAWAY COOKIES
This recipe, from the Food Network kitchen, begins, “The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink. “
Total:2 hr 55 min; Active: 25 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup blanched almonds (skinless)
2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon bourbon
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 tablespoon freshly grated nutmeg, plus more for serving
Directions
Watch how to make this recipe.
Line 2 baking sheets with parchment.
Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
SCOTTO CHEESE LASAGNA
This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
RED VELVET VAMPIRE CUPCAKES
This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”
Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy
To view this online, click here.
Ingredients
Cupcakes:
1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a pastry bag fitted with a large round tip and a plastic straw
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
BLUE RIDGE BLACKBERRY LEMON BARS
I got this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”
Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes
Ingredients
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury® BEST All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco® Original No- Crisco® Original No-Stick Cooking Spray
1 (12 oz.) jar Smucker's® Seedless Blackberry Jam
Powdered sugar, if desired
Directions
Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.
COZY CROCK COMFORT IN SLOW COOKER
This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!
16 ounces gound 90% lean turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.
Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each
Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber
Diabetic: 2 meat, 1 1/2 starch, 1 vegetable
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
EGGNOG MELTAWAY COOKIES
This recipe, from the Food Network kitchen, begins, “The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink. “
Total:2 hr 55 min; Active: 25 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup blanched almonds (skinless)
2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon bourbon
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 tablespoon freshly grated nutmeg, plus more for serving
Directions
Watch how to make this recipe.
Line 2 baking sheets with parchment.
Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Friday, December 29, 2017
Friday Recipes for New Year's Eve
It's the last Friday of 2017. Here are six recipes you can make if you're having anyone over for New Year's Eve (or any time at all), including New England Roast Turkey and Pumpkin Spice Scones. Enjoy!
SWEENEY POTATOES
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This is a variation of a dish sometimes called ‘company potatoes,’ popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. ‘Legendary,’ she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd.” Yield: 8 to 10 servings; Time: 1 hour.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
2 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch cubes
1 (8-ounce) package cream cheese, at room temperature
1/2 cup unsalted butter, melted, plus more butter for the pan
1 cup sour cream
1/4 to 1/2 cup whole milk
Kosher salt and ground black pepper, to taste
2 1/2 cups freshly grated sharp Cheddar cheese (about 8 ounces)
Chopped fresh parsley, for garnish (optional)
Preparation
Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes. Sprinkle with parsley before serving, if you'd like.
HOW TO MAKE CRANBERRY SAUCE
Many of us get by with store bought cranberry sauce. But after seeing this guide by Melissa Clark, I may just start making my own cranberry sauce.
While I’m not posting any particular recipe on making cranberry sauce, you can click here to find out how to make great cranberry sauce.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
NEW ENGLAND ROAST TURKEY
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours. But this is not necessary.” Yield: 12 or more servings; Time: 4 1/2 hours, plus bringing.
This was featured in “The United States of Thanksgiving” and can be viewed online here.
Ingredients
1 12- to 14-pound turkey
2 1/4 cups kosher salt, more as needed
1 cup white sugar
3 bay leaves
1 tablespoon black peppercorns, cracked, more as needed
3 sprigs each fresh rosemary, thyme and sage
1 large yellow onion, peeled and quartered
2 ribs of celery, roughly chopped
2 carrots, peeled and roughly chopped
Preparation
Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water in a pot or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
When ready to cook, heat oven to 425 degrees. Remove bird from brine, drain well and pat very dry with paper towels. Discard brine. Set turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery and carrots. Fold wings under the bird and tie its legs together with butcher’s twine. Roast for 30 minutes.
Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
SWEENEY POTATOES
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This is a variation of a dish sometimes called ‘company potatoes,’ popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. ‘Legendary,’ she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd.” Yield: 8 to 10 servings; Time: 1 hour.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
2 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch cubes
1 (8-ounce) package cream cheese, at room temperature
1/2 cup unsalted butter, melted, plus more butter for the pan
1 cup sour cream
1/4 to 1/2 cup whole milk
Kosher salt and ground black pepper, to taste
2 1/2 cups freshly grated sharp Cheddar cheese (about 8 ounces)
Chopped fresh parsley, for garnish (optional)
Preparation
Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes. Sprinkle with parsley before serving, if you'd like.
HOW TO MAKE CRANBERRY SAUCE
Many of us get by with store bought cranberry sauce. But after seeing this guide by Melissa Clark, I may just start making my own cranberry sauce.
While I’m not posting any particular recipe on making cranberry sauce, you can click here to find out how to make great cranberry sauce.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
NEW ENGLAND ROAST TURKEY
This also comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours. But this is not necessary.” Yield: 12 or more servings; Time: 4 1/2 hours, plus bringing.
This was featured in “The United States of Thanksgiving” and can be viewed online here.
Ingredients
1 12- to 14-pound turkey
2 1/4 cups kosher salt, more as needed
1 cup white sugar
3 bay leaves
1 tablespoon black peppercorns, cracked, more as needed
3 sprigs each fresh rosemary, thyme and sage
1 large yellow onion, peeled and quartered
2 ribs of celery, roughly chopped
2 carrots, peeled and roughly chopped
Preparation
Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water in a pot or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
When ready to cook, heat oven to 425 degrees. Remove bird from brine, drain well and pat very dry with paper towels. Discard brine. Set turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery and carrots. Fold wings under the bird and tie its legs together with butcher’s twine. Roast for 30 minutes.
Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
Thursday, December 28, 2017
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Light Lasagna and Hearty Turkey Chili. Enjoy!
SLOW COOKER BAKED ZITI
This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!
This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.
To view this online (and to read Ashley’s notes on the recipe), click here.
Ingredients
1 lb ground beef, turkey or Italian sausage
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 (28oz) can diced tomatoes
1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)
2 1/2 cups water or chicken broth
1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)
1 cup shredded mozzarella cheese
Instructions
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.
Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.
Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.
SWEET TROPICAL LOAVES
This is from that infamous long-since-forgotten-emailing-list.
Yield: 2 loaves
1 pkg (18 1/4 oz) yellow cake mix
1 can (8 ounces) crushed pineapple, undrained
1 cup evaporated milk
2 eggs
1/2 tsp ground nutmeg
1/2 cup flaked coconut
Glaze:
1 1/2 cups confectioners' sugar
2 tbsp milk
1 to 2 drops coconut extract, optional
2 tbsp flaked coconut, toasted
Preheat oven to 325 F.
Grease two 8 x 4 inch loaf pans.
In a large mixing bowl, combine the first five ingredients. Beat on low speed just until moistened. Beat on high speed for two minutes. Stir in the coconut. Pour into prepared loaf pans. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the Glaze: In a small mixing bowl, combine sugar and milk until smooth. Add the extract, if desired. Drizzle over the loaves. Sprinkle with coconut.
HOLIDAY SWIRLED SUGAR COOKIES
This comes from the Food Network Kitchen. Total Time: 4 hours; Active Time: 1 hour; Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
Cookies:
2 3/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
Confectioners' sugar, for dusting
Royal Icing:
One 1-pound box confectioners' sugar
2 tablespoons meringue powder
Red and green gel food coloring
Edible glitter or sprinkles, for decorating, optional
Directions
Watch how to make this recipe.
Special equipment: a 2-inch round cookie cutter
For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.
Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets.
For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon.
Line a baking sheet with parchment and set a cooling rack on top.
Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
ULTIMATE STUFFED ACORN SQUASH
This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”
Makes 8 servings.
To view this online, click here.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g
HEARTY TURKEY CHILI
This comes from GE Appliances and can be viewed online here.
Ingredients
1 lb ground turkey
1 medium onion, chopped
2-15oz. cans chili-ready beans in chili gravy
1-12oz bottle beer (can use non-alcoholic)
1-14 1/2 oz can diced tomatoes (chili ready)
1/2 c. chili sauce
1 teaspoon chili powder
1 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
Directions
In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.
Add meat to slow cooker.
Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.
Cook in slow cooker on low for 4 hours.
CHEF'S NOTES:
If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!
SLOW COOKER BAKED ZITI
This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!
This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.
To view this online (and to read Ashley’s notes on the recipe), click here.
Ingredients
1 lb ground beef, turkey or Italian sausage
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 (28oz) can diced tomatoes
1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)
2 1/2 cups water or chicken broth
1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)
1 cup shredded mozzarella cheese
Instructions
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.
Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.
Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.
SWEET TROPICAL LOAVES
This is from that infamous long-since-forgotten-emailing-list.
Yield: 2 loaves
1 pkg (18 1/4 oz) yellow cake mix
1 can (8 ounces) crushed pineapple, undrained
1 cup evaporated milk
2 eggs
1/2 tsp ground nutmeg
1/2 cup flaked coconut
Glaze:
1 1/2 cups confectioners' sugar
2 tbsp milk
1 to 2 drops coconut extract, optional
2 tbsp flaked coconut, toasted
Preheat oven to 325 F.
Grease two 8 x 4 inch loaf pans.
In a large mixing bowl, combine the first five ingredients. Beat on low speed just until moistened. Beat on high speed for two minutes. Stir in the coconut. Pour into prepared loaf pans. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the Glaze: In a small mixing bowl, combine sugar and milk until smooth. Add the extract, if desired. Drizzle over the loaves. Sprinkle with coconut.
HOLIDAY SWIRLED SUGAR COOKIES
This comes from the Food Network Kitchen. Total Time: 4 hours; Active Time: 1 hour; Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
Cookies:
2 3/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
Confectioners' sugar, for dusting
Royal Icing:
One 1-pound box confectioners' sugar
2 tablespoons meringue powder
Red and green gel food coloring
Edible glitter or sprinkles, for decorating, optional
Directions
Watch how to make this recipe.
Special equipment: a 2-inch round cookie cutter
For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.
Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets.
For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon.
Line a baking sheet with parchment and set a cooling rack on top.
Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
ULTIMATE STUFFED ACORN SQUASH
This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”
Makes 8 servings.
To view this online, click here.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g
HEARTY TURKEY CHILI
This comes from GE Appliances and can be viewed online here.
Ingredients
1 lb ground turkey
1 medium onion, chopped
2-15oz. cans chili-ready beans in chili gravy
1-12oz bottle beer (can use non-alcoholic)
1-14 1/2 oz can diced tomatoes (chili ready)
1/2 c. chili sauce
1 teaspoon chili powder
1 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
Directions
In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.
Add meat to slow cooker.
Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.
Cook in slow cooker on low for 4 hours.
CHEF'S NOTES:
If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!
Diabetic Thursday
It's Diabetic Thursday. Today's six recipes show how yummy diabetic food can be: there's Eggplant Lasagna and Quick Italian Beef Roast with Zucchini and Tomatoes, for starters. Enjoy!
SWEET CORN SOUP WITH CRAB AND ASPARAGUS
This begins, “This Cantonese-style soup is practically a meal in itself.”
Yield: 8 servings
Source: Reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright 2004 by the American Heart Association. Published by Clarkson Potter/Publishers.
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1310
View recipe with photo: http://diabeticgourmet.com/recipes/html/1310.shtml
Ingredients
1-1/2 pounds fresh asparagus
1/4 cup water
4 cups fat-free, low-sodium chicken broth
1 (15-ounce) can no-salt-added cream-style corn
2 teaspoons low-salt soy sauce
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
Egg substitute equivalent to 3 eggs, or 3 large eggs
2 (6-ounce) cans crabmeat, rinsed and drained
1/2 teaspoon toasted sesame oil
6 medium green onions (green part only), finely chopped
Chili garlic sauce to taste (optional)
Directions
Trim the asparagus and cut into 1-inch pieces.
Put in a microwave-safe dish with 1/4 cup water. Microwave, covered, on 100 percent power (high) for 5 minutes, or until tender-crisp. Don't overcook. Drain well.
In a large saucepan, bring the broth to a boil over high heat. Stir in the corn, soy sauce, and salt. Return to a boil.
Meanwhile, put the cornstarch in a cup. Add 2 tablespoons water, stirring to dissolve. Pour into the broth mixture, stirring constantly.
Pour the egg substitute into the boiling soup in a thin stream. Remove from the heat.
To serve, spoon 1/2 cup asparagus into each bowl. Ladle the broth mixture over each serving. Top with the crabmeat and sesame oil. Sprinkle the green onions over each serving.
Serve the chili garlic sauce on the side.
Nutritional Information Per Serving: Calories: 138; Protein: 15 g; Fat: 1 g; Sodium: 278 mg; Cholesterol: 38 mg; Carbohydrates: 17 g
QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
This recipe begins, “Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1305
View recipe with photo: http://diabeticgourmet.com/recipes/html/1305.shtml
Ingredients
1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves
Directions
Heat oven to 325F.
Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325F oven 1-1/4 hours for medium rare doneness.
Remove roast when meat thermometer registers 135F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
Increase oven temperature to 425F.
Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
Nutritional Information Per Serving: Calories: 244; Protein: 35 g; Fat: 7 g; Sodium: 278 mg; Cholesterol: 86 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Carbohydrates: 4 g
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g
EGGPLANT LASAGNA
This recipe begins, “An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.”
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1320
View recipe with photo: http://diabeticgourmet.com/recipes/html/1320.shtml
Ingredients
Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt's Tomato Paste (or Hunt’s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Heat oven to 350F.
Spray 8-by-8-inch glass baking dish with cooking spray.
In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
Nutritional Information Per Serving: Calories: 318; Protein: 22 g; Fat: 19 g; Sodium: 363 mg; Cholesterol: 72 mg; Saturated Fat: 7 g; Dietary Fiber: 3 g ; Carbohydrates: 13 g
CONFETTI BEAN SALAD
Servings: 6
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/43.shtml
Ingredients
16 ounces can mixed cut green & wax beans
1/4 cup onion, chopped
2 tablespoons pimiento, chopped
1/2 cup cider vinegar
Sugar substitute equivalent to 5 teaspoons sugar
1 tablespoon mixed pickling spices
1/4 cup celery, finely chopped
Crisp lettuce leaves
1/4 cup green pepper, chopped
Directions
Drain beans, saving liquid.
Combine this liquid with vinegar in a saucepan.
Add mixed pickling spice, either loose or in a small cheesecloth bag.
Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes.
Meanwhile, mix all the vegetables in a bowl.
Remove liquid from heat; add sweetener and stir until dissolved.
Pour over vegetables and remove spice bag or loose spices.
Chill several hours, stirring occasionally.
Drain before serving on crisp lettuce.
Nutritional Information Per Serving: Calories: 28; Protein: 1 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable
GREEN BEANS WITH MUSHROOMS
Servings: 6
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/46.shtml
Ingredients
2 pound fresh green beans
4-5 teaspoons water
1 cup fresh mushrooms, quartered
1 teaspoon garlic
2 teaspoons olive oil
Directions
In a frying pan or saute pan, add 4-5 teaspoon water. Bring to boil.
Add Green Beans and lower heat to medium-high and cover.
When Green Beans are fork-tender, take off heat and drain water.
In another fry pan or saute pan, on medium high heat, saute olive oil, garlic and mushrooms for about 5-7 minutes.
Add Green Beans and toss.
Serve Hot.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 5 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat
SWEET CORN SOUP WITH CRAB AND ASPARAGUS
This begins, “This Cantonese-style soup is practically a meal in itself.”
Yield: 8 servings
Source: Reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright 2004 by the American Heart Association. Published by Clarkson Potter/Publishers.
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1310
View recipe with photo: http://diabeticgourmet.com/recipes/html/1310.shtml
Ingredients
1-1/2 pounds fresh asparagus
1/4 cup water
4 cups fat-free, low-sodium chicken broth
1 (15-ounce) can no-salt-added cream-style corn
2 teaspoons low-salt soy sauce
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
Egg substitute equivalent to 3 eggs, or 3 large eggs
2 (6-ounce) cans crabmeat, rinsed and drained
1/2 teaspoon toasted sesame oil
6 medium green onions (green part only), finely chopped
Chili garlic sauce to taste (optional)
Directions
Trim the asparagus and cut into 1-inch pieces.
Put in a microwave-safe dish with 1/4 cup water. Microwave, covered, on 100 percent power (high) for 5 minutes, or until tender-crisp. Don't overcook. Drain well.
In a large saucepan, bring the broth to a boil over high heat. Stir in the corn, soy sauce, and salt. Return to a boil.
Meanwhile, put the cornstarch in a cup. Add 2 tablespoons water, stirring to dissolve. Pour into the broth mixture, stirring constantly.
Pour the egg substitute into the boiling soup in a thin stream. Remove from the heat.
To serve, spoon 1/2 cup asparagus into each bowl. Ladle the broth mixture over each serving. Top with the crabmeat and sesame oil. Sprinkle the green onions over each serving.
Serve the chili garlic sauce on the side.
Nutritional Information Per Serving: Calories: 138; Protein: 15 g; Fat: 1 g; Sodium: 278 mg; Cholesterol: 38 mg; Carbohydrates: 17 g
QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
This recipe begins, “Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.”
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1305
View recipe with photo: http://diabeticgourmet.com/recipes/html/1305.shtml
Ingredients
1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves
Directions
Heat oven to 325F.
Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325F oven 1-1/4 hours for medium rare doneness.
Remove roast when meat thermometer registers 135F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
Increase oven temperature to 425F.
Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
Nutritional Information Per Serving: Calories: 244; Protein: 35 g; Fat: 7 g; Sodium: 278 mg; Cholesterol: 86 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Carbohydrates: 4 g
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g
EGGPLANT LASAGNA
This recipe begins, “An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.”
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1320
View recipe with photo: http://diabeticgourmet.com/recipes/html/1320.shtml
Ingredients
Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt's Tomato Paste (or Hunt’s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Heat oven to 350F.
Spray 8-by-8-inch glass baking dish with cooking spray.
In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
Nutritional Information Per Serving: Calories: 318; Protein: 22 g; Fat: 19 g; Sodium: 363 mg; Cholesterol: 72 mg; Saturated Fat: 7 g; Dietary Fiber: 3 g ; Carbohydrates: 13 g
CONFETTI BEAN SALAD
Servings: 6
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/43.shtml
Ingredients
16 ounces can mixed cut green & wax beans
1/4 cup onion, chopped
2 tablespoons pimiento, chopped
1/2 cup cider vinegar
Sugar substitute equivalent to 5 teaspoons sugar
1 tablespoon mixed pickling spices
1/4 cup celery, finely chopped
Crisp lettuce leaves
1/4 cup green pepper, chopped
Directions
Drain beans, saving liquid.
Combine this liquid with vinegar in a saucepan.
Add mixed pickling spice, either loose or in a small cheesecloth bag.
Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes.
Meanwhile, mix all the vegetables in a bowl.
Remove liquid from heat; add sweetener and stir until dissolved.
Pour over vegetables and remove spice bag or loose spices.
Chill several hours, stirring occasionally.
Drain before serving on crisp lettuce.
Nutritional Information Per Serving: Calories: 28; Protein: 1 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable
GREEN BEANS WITH MUSHROOMS
Servings: 6
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/46.shtml
Ingredients
2 pound fresh green beans
4-5 teaspoons water
1 cup fresh mushrooms, quartered
1 teaspoon garlic
2 teaspoons olive oil
Directions
In a frying pan or saute pan, add 4-5 teaspoon water. Bring to boil.
Add Green Beans and lower heat to medium-high and cover.
When Green Beans are fork-tender, take off heat and drain water.
In another fry pan or saute pan, on medium high heat, saute olive oil, garlic and mushrooms for about 5-7 minutes.
Add Green Beans and toss.
Serve Hot.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 5 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat
Wednesday, December 27, 2017
Mexican Recipes
Mexican Food! Yay! Today's six recipes include Cheesy Taco Skillet and Tex-Mex Beef and Rice Skillet. Enjoy!
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
BLACK BEAN VEGAN ENCHILADAS
This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.
Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour
Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6 servings
To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.
Ingredients
1 tbs canola oil
1 medium size yellow onion (finely chopped, approximately 8 oz)
2 cloves garlic, minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water
1/2 cup + 1 tbs chopped fresh cilantro
1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
8 oz vegan cheese (Mexican style GoVeggie preferred)
12-14 (5.5-inch) corn tortillas (gluten-free if desired)
Instructions
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
Notes
If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
BLACK BEAN VEGAN ENCHILADAS
This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.
Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour
Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6 servings
To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.
Ingredients
1 tbs canola oil
1 medium size yellow onion (finely chopped, approximately 8 oz)
2 cloves garlic, minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water
1/2 cup + 1 tbs chopped fresh cilantro
1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
8 oz vegan cheese (Mexican style GoVeggie preferred)
12-14 (5.5-inch) corn tortillas (gluten-free if desired)
Instructions
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
Notes
If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
Tuesday, December 26, 2017
Something Light and Snacky - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Since Christmas was yesterday, I'm guessing most of us want something a little light and snacky. These six recipes fit the bill, including two sandwich recipes, Herb Chicken Tortellini Salad, and Salted Caramel Brownies. Enjoy!
BANANA-HAM SANDWICH
French bread, cut along long axis, without crust
1 cold banana
thinly sliced ham
Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.
HAM & CHEESE SANDWICH
Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).
HERB CHICKEN TORTELLINI SALAD
This is from FamilyTime, and starts off, “Fresh spinach and Herb Chicken Tortellini combine for a salad to remember. Serve with breadsticks and glasses of ice cold Nestea with a splash of lemonade.”
Serves: Varies; Prep Time: 15 minutes; Cook Time: Varies
To view this online, click here.
Ingredients
1 package BUITONI® Refrigerated Herb Chicken Tortellini
1 ready-to-use spinach
1 cup mozzarella cheese, diced
1 marinated artichoke hearts
1 cup ripe olives, sliced
1/3 cup roasted red peppers
1 cup Caesar salad dressing
1/4 cup Parmesan cheese, grated
Directions
Combine pasta, spinach, mozzarella cheese, artichokes, olives and roasted peppers in medium bowl. Add dressing; toss to coat. Sprinkle with Parmesan cheese.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
SALTED CARAMEL BROWNIES
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).” Yield: About 2 dozen brownies; Time: 1 1/4 hours.
To view this online, go to http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies.
Ingredients
For the Caramel:
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
3/4 teaspoon salt, plus more to taste
1/4 cup sour cream
For the Brownies:
2 sticks unsalted butter, cut into 1-inch cubes, more for greasing pan
1 1/4 cups/150 grams all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling
Preparation
Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
In a large bowl, whisk together flour, salt and cocoa powder.
Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don’t worry if it looks messy.
Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
SUPERNATURAL BROWNIES
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
BANANA-HAM SANDWICH
French bread, cut along long axis, without crust
1 cold banana
thinly sliced ham
Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.
HAM & CHEESE SANDWICH
Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).
HERB CHICKEN TORTELLINI SALAD
This is from FamilyTime, and starts off, “Fresh spinach and Herb Chicken Tortellini combine for a salad to remember. Serve with breadsticks and glasses of ice cold Nestea with a splash of lemonade.”
Serves: Varies; Prep Time: 15 minutes; Cook Time: Varies
To view this online, click here.
Ingredients
1 package BUITONI® Refrigerated Herb Chicken Tortellini
1 ready-to-use spinach
1 cup mozzarella cheese, diced
1 marinated artichoke hearts
1 cup ripe olives, sliced
1/3 cup roasted red peppers
1 cup Caesar salad dressing
1/4 cup Parmesan cheese, grated
Directions
Combine pasta, spinach, mozzarella cheese, artichokes, olives and roasted peppers in medium bowl. Add dressing; toss to coat. Sprinkle with Parmesan cheese.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
SALTED CARAMEL BROWNIES
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).” Yield: About 2 dozen brownies; Time: 1 1/4 hours.
To view this online, go to http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies.
Ingredients
For the Caramel:
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
3/4 teaspoon salt, plus more to taste
1/4 cup sour cream
For the Brownies:
2 sticks unsalted butter, cut into 1-inch cubes, more for greasing pan
1 1/4 cups/150 grams all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling
Preparation
Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
In a large bowl, whisk together flour, salt and cocoa powder.
Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don’t worry if it looks messy.
Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
SUPERNATURAL BROWNIES
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Taco Tuesday
Yesterday was Christmas. For those who celebrate Christmas, I hope it was good.
Today is Taco Tuesday, which will be the last one for 2017. Here are six taco recipes to help you through the day, including Taco Zucchini Lasagna and Cheesy Taco Skillet. Enjoy!
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
Today is Taco Tuesday, which will be the last one for 2017. Here are six taco recipes to help you through the day, including Taco Zucchini Lasagna and Cheesy Taco Skillet. Enjoy!
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
Subscribe to:
Posts (Atom)