Besides being Meatless Monday, it's also Double-Post Monday.
Since today is New Year's Eve, I'm reposting my post from December 31, 2015. If you're partying tonight, stay safe. Here are a few things you might enjoy serving, including Cheese Straws and Slow-Cooker Peppermint Hot Chocolate. 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.
Monday, December 31, 2018
Meatless Monday, New Year's Eve
Here it is, the last Meatless Monday of 2018, with recipes that are great for New Year's Eve, including Quick Vegan Crock Pot Apple Crumble and Cranberry Peach Cobbler. Enjoy!
LEMON, ASPARAGUS AND CARROTS
Servings: 6
View online: http://diabeticgourmet.com/recipes/html/21.shtml
Ingredients
1/2 pound carrots, small
1 dash lemon pepper
8 ounces asparagus spears, frozen or fresh
1/8 cup lemon juice
Directions
Wash, trim, and peel small carrots.
Place carrots in a steamer basket above boiling water.
Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain.
In the meantime, cook frozen asparagus spears according to package.
Rinse asparagus in cold water, drain.
Cover and chill drained carrots and asparagus.
To serve, arrange carrots and asparagus on a platter.
Sprinkle with a little lemon juice and lemon pepper.
Nutritional Information Per Serving: Calories: 26; Protein: 1 g; Sodium: 19 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
HERBED TOFU LASAGNA WITH ZUCCHINI
This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
LEMON, ASPARAGUS AND CARROTS
Servings: 6
View online: http://diabeticgourmet.com/recipes/html/21.shtml
Ingredients
1/2 pound carrots, small
1 dash lemon pepper
8 ounces asparagus spears, frozen or fresh
1/8 cup lemon juice
Directions
Wash, trim, and peel small carrots.
Place carrots in a steamer basket above boiling water.
Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain.
In the meantime, cook frozen asparagus spears according to package.
Rinse asparagus in cold water, drain.
Cover and chill drained carrots and asparagus.
To serve, arrange carrots and asparagus on a platter.
Sprinkle with a little lemon juice and lemon pepper.
Nutritional Information Per Serving: Calories: 26; Protein: 1 g; Sodium: 19 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
HERBED TOFU LASAGNA WITH ZUCCHINI
This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
Sunday, December 30, 2018
Sunday Recipes
Here are today's six recipes to help you wind-down the old year, including Boston Brown Bread, two kinds of macaroni and cheese and Peppermint Meringues. Enjoy!
BUTTERNUT SQUASH CAKE WITH HAZELNUTS
This came from Brett Moore, About.com's Gourmet Food expert. Brett wrote, “Squash for dessert? Butternut squash makes a wonderful component for desserts. The complex flavor adds a nice dimension to your cake that your guests won't be able to figure out. The hazelnut frosting is the perfect complement to this sweet and moist cake.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: Serves 8 to 10
About.com has since changed into .dash, which has several sites. Brett Moore can now be found here. While I still haven't found a link for this recipe on here (there had been one on about.com, which no longer works), I'll continue to look for it.
Ingredients
Cake:
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup canola or other neutral oil
2 large eggs
1 tablespoon distilled white vinegar
2 teaspoons pure vanilla extract
13 1/2 ounces (3 cups) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 cup buttermilk
2 1/4 cups peeled and grated butternut squash (about 8 ounces)
Frosting:
1 lb unsalted butter, softened
4 2/3 cups powdered sugar
1/8 teaspoon sea salt
1 tablespoon vanilla extract
1/4 cup ground hazelnuts
1/4 cup whole hazelnuts, for garnish (optional)
Preparation
Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9- by 13-inch cake pan or 10-cup Bundt pan.
In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.
Add the oil and beat for about half a minute until combined.
Add the eggs one at a time, mixing well on low speed after each one.
Add the vinegar and vanilla and mix again until just combined.
Add half of the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.
Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top evenly.
Bake for approximately an hour or until a toothpick or small knife inserted in the center comes out clean.
Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.
When the cake is completely cool it may be frosted.
Make the Hazelnut Frosting:
Use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth.
Fold in the ground hazelnuts.
Frost cake. If you like, roughly chop some toasted hazelnuts and sprinkle over the top of the cake for decoration.
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
BOSTON BROWN BREAD
This comes from Jeff Gordinier in The New York Times' Cooking newsletter. Jeff writes, “Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. 'I had this growing up,' said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. Her version, commissioned by the chef Matt Jennings, dials down the cloying sweetness and amps up the flavor with a totally different manifestation of beans: doenjang, the funky Korean paste made from fermented soybeans.” Time: about 2 hours; makes 2 coffee-can-size loaves, or 1 standard loaf
To view this online, click here.
Ingredients
Nonstick cooking spray
1/2 cup plus 3 tablespoons white rye flour
1 cup plus 2 tablespoons stone-ground whole wheat flour
1/2 cup plus 3 tablespoons dark rye flour
1 cup fine-ground cornmeal
1 cup lightly packed dark brown sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon doenjang (Korean soybean paste)
2 cups buttermilk
1/2 cup egg whites (from 4 to 5 large eggs)
3/4 cup (scant) blackstrap molasses
Preparation
Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.
BAKED BEANS
Of course, you can't have Boston Brown Bread without a helping of Baked Beans. This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.
To view this online, click here.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
PEPPERMINT MERINGUES
This comes from The Food Network Kitchen. It begins, “These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.” Total Time: 3 hr 30 min; Prep: 30 min; Inactive: 2 hr; Cook: 1 hr; Yield: about 42 meringues; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/peppermint-meringues.html?oc=linkback
Ingredients
3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food coloring, preferably gel
Directions
Special equipment: a pastry bag fitted with a round tip; a small paintbrush or cotton swab
Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
BUTTERNUT SQUASH CAKE WITH HAZELNUTS
This came from Brett Moore, About.com's Gourmet Food expert. Brett wrote, “Squash for dessert? Butternut squash makes a wonderful component for desserts. The complex flavor adds a nice dimension to your cake that your guests won't be able to figure out. The hazelnut frosting is the perfect complement to this sweet and moist cake.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: Serves 8 to 10
About.com has since changed into .dash, which has several sites. Brett Moore can now be found here. While I still haven't found a link for this recipe on here (there had been one on about.com, which no longer works), I'll continue to look for it.
Ingredients
Cake:
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup canola or other neutral oil
2 large eggs
1 tablespoon distilled white vinegar
2 teaspoons pure vanilla extract
13 1/2 ounces (3 cups) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 cup buttermilk
2 1/4 cups peeled and grated butternut squash (about 8 ounces)
Frosting:
1 lb unsalted butter, softened
4 2/3 cups powdered sugar
1/8 teaspoon sea salt
1 tablespoon vanilla extract
1/4 cup ground hazelnuts
1/4 cup whole hazelnuts, for garnish (optional)
Preparation
Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9- by 13-inch cake pan or 10-cup Bundt pan.
In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.
Add the oil and beat for about half a minute until combined.
Add the eggs one at a time, mixing well on low speed after each one.
Add the vinegar and vanilla and mix again until just combined.
Add half of the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.
Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top evenly.
Bake for approximately an hour or until a toothpick or small knife inserted in the center comes out clean.
Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.
When the cake is completely cool it may be frosted.
Make the Hazelnut Frosting:
Use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth.
Fold in the ground hazelnuts.
Frost cake. If you like, roughly chop some toasted hazelnuts and sprinkle over the top of the cake for decoration.
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
BOSTON BROWN BREAD
This comes from Jeff Gordinier in The New York Times' Cooking newsletter. Jeff writes, “Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. 'I had this growing up,' said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. Her version, commissioned by the chef Matt Jennings, dials down the cloying sweetness and amps up the flavor with a totally different manifestation of beans: doenjang, the funky Korean paste made from fermented soybeans.” Time: about 2 hours; makes 2 coffee-can-size loaves, or 1 standard loaf
To view this online, click here.
Ingredients
Nonstick cooking spray
1/2 cup plus 3 tablespoons white rye flour
1 cup plus 2 tablespoons stone-ground whole wheat flour
1/2 cup plus 3 tablespoons dark rye flour
1 cup fine-ground cornmeal
1 cup lightly packed dark brown sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon doenjang (Korean soybean paste)
2 cups buttermilk
1/2 cup egg whites (from 4 to 5 large eggs)
3/4 cup (scant) blackstrap molasses
Preparation
Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.
BAKED BEANS
Of course, you can't have Boston Brown Bread without a helping of Baked Beans. This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.
To view this online, click here.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
PEPPERMINT MERINGUES
This comes from The Food Network Kitchen. It begins, “These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.” Total Time: 3 hr 30 min; Prep: 30 min; Inactive: 2 hr; Cook: 1 hr; Yield: about 42 meringues; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/peppermint-meringues.html?oc=linkback
Ingredients
3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food coloring, preferably gel
Directions
Special equipment: a pastry bag fitted with a round tip; a small paintbrush or cotton swab
Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
Saturday, December 29, 2018
Saturday Recipes - End of the Year
While I normally don't post on Saturdays, I wanted to get out 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 28, 2018
Friday Recipes
Today's the last Friday of 2018. Here are six delicious recipes to help you through this last weekend, including Tortellini with Ham, Peas, and Tomato Cream Sauce and Nutty Dark Banana Bread. Enjoy!
EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “For when you are looking to switch up your dinner routine, or just craving a bit of tuna, here's a quick and tasty tuna noodle casserole that is great for an everyday family meal, and is easy on the budget too. What more could you ask for?
“If you'd like to jazz up your tuna noodle casserole, instead of using bread crumb topping try crumbling up some potato chips or French fried onion rings over the casserole before baking. This alternative still provides a bit of a crunch, but offers a different flavor while doing so, in case you have any family members who aren't fans of onions.”
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
12 ounces medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)
Directions
Heat oven to 350 F.
Grease a 2 1/2 to 3-quart casserole dish.
Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.
Toss breadcrumbs with butter and sprinkle over the top or the casserole.
Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.
Tips and Variations
Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.
Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
Add some sliced sauteed mushrooms to the casserole mixture.
Add a few tablespoons of diced drained pimientos to the casserole.
Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
TORTELLINI WITH HAM, PEAS, AND TOMATO CREAM SAUCE
This comes from FamilyTime, and begins, “You’ll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 16 minutes
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion, chopped
2 1/2 cups canned crushed tomatoes in thick puree, from one 28-ounce can
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
1 pound cheese-filled tortellini
1/4 pound deli ham, cut into 1/4-inch dice
3/4 cup frozen petite peas, defrosted
Directions
In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
NUTTY DARK BANANA BREAD
This is from tbsp. (tablespoon.com), and begins, “Crunchy walnuts and dark brown sugar make this banana bread moist and utterly sinful.”
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Servings: 2 loaves
To view this online, click here.
Ingredients
3 large bananas
1 1/s cups sugar
1 1/2 cups dark brown sugar
1 teaspoon salt
2 teaspoons baking soda
4 large eggs
2/3 cup water
1 cup oil
3 1/2 cups Gold Medal™ all-purpose flour
2 cups walnuts, chopped
Directions
Preheat oven to 350° F. Spray 2 loaf pans with non-stick baking spray (preferably the kind with flour in it).
Peel bananas and add to large mixing bowl. With mixer, cream bananas and add sugar and brown sugar, salt and soda, mixing well. Add eggs one at a time, beating after each. Add water and oil.
Slowly add flour, mixing well. When all flour is added, beat well. Stir in nuts.
Pour into prepared pans and bake at 350° F for 60-65 minutes, until toothpick inserted in center comes out clean and edges of loaves are brown.
Cool completely on a cooling rack before slicing.
MAC AND CHEESE
This comes from Ina Garten of the Food Network show Barefoot Contessa.
Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
This recipe is from ‘Cooking for Jeffrey,’ by Ina Garten, and was posted on Tasting Table.
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “For when you are looking to switch up your dinner routine, or just craving a bit of tuna, here's a quick and tasty tuna noodle casserole that is great for an everyday family meal, and is easy on the budget too. What more could you ask for?
“If you'd like to jazz up your tuna noodle casserole, instead of using bread crumb topping try crumbling up some potato chips or French fried onion rings over the casserole before baking. This alternative still provides a bit of a crunch, but offers a different flavor while doing so, in case you have any family members who aren't fans of onions.”
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
12 ounces medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)
Directions
Heat oven to 350 F.
Grease a 2 1/2 to 3-quart casserole dish.
Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.
Toss breadcrumbs with butter and sprinkle over the top or the casserole.
Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.
Tips and Variations
Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.
Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
Add some sliced sauteed mushrooms to the casserole mixture.
Add a few tablespoons of diced drained pimientos to the casserole.
Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
TORTELLINI WITH HAM, PEAS, AND TOMATO CREAM SAUCE
This comes from FamilyTime, and begins, “You’ll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 16 minutes
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion, chopped
2 1/2 cups canned crushed tomatoes in thick puree, from one 28-ounce can
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
1 pound cheese-filled tortellini
1/4 pound deli ham, cut into 1/4-inch dice
3/4 cup frozen petite peas, defrosted
Directions
In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
NUTTY DARK BANANA BREAD
This is from tbsp. (tablespoon.com), and begins, “Crunchy walnuts and dark brown sugar make this banana bread moist and utterly sinful.”
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Servings: 2 loaves
To view this online, click here.
Ingredients
3 large bananas
1 1/s cups sugar
1 1/2 cups dark brown sugar
1 teaspoon salt
2 teaspoons baking soda
4 large eggs
2/3 cup water
1 cup oil
3 1/2 cups Gold Medal™ all-purpose flour
2 cups walnuts, chopped
Directions
Preheat oven to 350° F. Spray 2 loaf pans with non-stick baking spray (preferably the kind with flour in it).
Peel bananas and add to large mixing bowl. With mixer, cream bananas and add sugar and brown sugar, salt and soda, mixing well. Add eggs one at a time, beating after each. Add water and oil.
Slowly add flour, mixing well. When all flour is added, beat well. Stir in nuts.
Pour into prepared pans and bake at 350° F for 60-65 minutes, until toothpick inserted in center comes out clean and edges of loaves are brown.
Cool completely on a cooling rack before slicing.
MAC AND CHEESE
This comes from Ina Garten of the Food Network show Barefoot Contessa.
Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
This recipe is from ‘Cooking for Jeffrey,’ by Ina Garten, and was posted on Tasting Table.
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Thursday, December 27, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's six recipes include Turkey Bolognese and Pumpkin Mousse. Enjoy!
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
QUICK AND EASY BEEF STROGANOFF WITH NOODLES
This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.
“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.
“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces egg noodles
1 pound lean thin steak, cut in thin strips
1 tablespoon
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 can (4 ounces) mushrooms, undrained
1 tablespoon butter
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.
Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.
Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.
Toss the hot cooked noodles with the butter.
Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.
SAVORY MEATLOAF
This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
QUICK AND EASY BEEF STROGANOFF WITH NOODLES
This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.
“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.
“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces egg noodles
1 pound lean thin steak, cut in thin strips
1 tablespoon
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 can (4 ounces) mushrooms, undrained
1 tablespoon butter
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.
Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.
Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.
Toss the hot cooked noodles with the butter.
Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.
SAVORY MEATLOAF
This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
Diabetic Thursday
It's time for another Diabetic Thursday, the last one of 2018. Today's six recipes include Peachy Kabobs and Lemony Sugar Snap and Chicken Stir-Fry. Enjoy!
MARINATED ARTICHOKE APPETIZERS
Yield: 24 appetizers
Serving Size: 1 appetizer
Source: The Complete Diabetes Prevention Plan
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=776
Online version: http://diabeticgourmet.com/recipes/html/776.shtml
Ingredients
24 marinated artichoke quarters, drained
24 cherry or grape tomatoes
8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes
Directions
Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.
Nutritional Information Per Serving: Calories: 37; Protein: 3 g; Fat: 2.1 g; Sodium: 92 mg; Cholesterol: 5 mg; Saturated Fat: 0.6 g; Carbohydrates: 1.8 g; Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable
CUBAN BLACK BEANS
Contains 9 grams of dietary fiber
8 servings
Serving size: 1 cup
Source: How to Cook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/262.shtml
Ingredients
2-1/2 cups dried black beans
Enough water to cover the beans
2 qt water
2 Tbsp olive oil
1 medium onion, chopped
1 green pepper, sliced
1 tsp oregano
1 bay leaf
1/4 tsp pepper
1/2 tsp ginger
1 tsp salt
1 tsp chili powder
2 tsp lime juice
2 tsp cumin
Directions
Cover the beans with cold water and soak them for 8-12 hours. Discard the water. Then combine all ingredients in a large stock- pot. Bring the mixture to a boil over medium-high heat.
Once the mixture boils, reduce the heat and allow beans to simmer for 1 1/2 - 2 hours with cover slightly ajar. (The age of dried beans affects their cooking time. Older beans take longer; fresh beans cook faster.)
Nutritional Information Per Serving: Calories: 233; Protein: 13 g; Fat: 4 g; Sodium: 29 mg; Cholesterol: 0 mg; Carbohydrates: 37 g; Exchanges: 2-1/2 Starch; 1 Lean Meat
PEACHY KABOBS
Serves 8
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=815
Online version: http://diabeticgourmet.com/recipes/html/815.shtml
Ingredients
1/4 pound ham, cooked, cut into 3/4-inch cubes
1 banana, cut into 1/2-inch slices
1 8 1/4-oz can pineapple chunks, drained (reserve juice)
1/4 cup peach preserves
1 tablespoon pineapple juice
Directions
Drain pineapple chunks, reserving juice.Thread skewers evenly with ham, banana and pineapple.
In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.
Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g
CALYPSO BEEF SOUP
This recipe starts off, “This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.”
Makes 6 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=819
Online version with photo: http://diabeticgourmet.com/recipes/html/819.shtml
Ingredients
1-1/2 pounds 95% ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper
Directions
Heat large nonstick skillet over medium heat until hot.
Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder.
Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally.
Stir in flour; cook and stir 1 minute.
Stir in water, black-eyed peas and coconut milk; bring to a boil.
Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender.
Stir in spinach and thyme. Cook 1 minute or until spinach wilts.
Season with salt and black pepper, as desired.
Nutritional Information Per Serving: Calories: 308; Protein: 30 g; Fat: 11 g; Sodium: 327 mg; Cholesterol: 76 mg; Saturated Fat: 6 g; Dietary Fiber: 4 g; Carbohydrates: 22 g
LEMONY SUGAR SNAP AND CHICKEN STIR-FRY
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=824
Online version: http://diabeticgourmet.com/recipes/html/824.shtml
Source: The Eating Well Diabetes Cookbook
Ingredients
1 pound boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings
1 (14 ounce) can reduced-sodium chicken broth
3 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
Directions
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
Add the remaining 2 teaspoons oil to the pan and heat on high until very hot. Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 minutes. Transfer the chicken to a bowl with the peas.
Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.
Nutritional Information Per Serving: Calories: 263; Protein: 31 g; Fat: 6 g; Sodium: 290 mg; Cholesterol: 68 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat
VEGGIE PATCH SOUP
Yield: 10 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=835
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
MARINATED ARTICHOKE APPETIZERS
Yield: 24 appetizers
Serving Size: 1 appetizer
Source: The Complete Diabetes Prevention Plan
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=776
Online version: http://diabeticgourmet.com/recipes/html/776.shtml
Ingredients
24 marinated artichoke quarters, drained
24 cherry or grape tomatoes
8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes
Directions
Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.
Nutritional Information Per Serving: Calories: 37; Protein: 3 g; Fat: 2.1 g; Sodium: 92 mg; Cholesterol: 5 mg; Saturated Fat: 0.6 g; Carbohydrates: 1.8 g; Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable
CUBAN BLACK BEANS
Contains 9 grams of dietary fiber
8 servings
Serving size: 1 cup
Source: How to Cook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/262.shtml
Ingredients
2-1/2 cups dried black beans
Enough water to cover the beans
2 qt water
2 Tbsp olive oil
1 medium onion, chopped
1 green pepper, sliced
1 tsp oregano
1 bay leaf
1/4 tsp pepper
1/2 tsp ginger
1 tsp salt
1 tsp chili powder
2 tsp lime juice
2 tsp cumin
Directions
Cover the beans with cold water and soak them for 8-12 hours. Discard the water. Then combine all ingredients in a large stock- pot. Bring the mixture to a boil over medium-high heat.
Once the mixture boils, reduce the heat and allow beans to simmer for 1 1/2 - 2 hours with cover slightly ajar. (The age of dried beans affects their cooking time. Older beans take longer; fresh beans cook faster.)
Nutritional Information Per Serving: Calories: 233; Protein: 13 g; Fat: 4 g; Sodium: 29 mg; Cholesterol: 0 mg; Carbohydrates: 37 g; Exchanges: 2-1/2 Starch; 1 Lean Meat
PEACHY KABOBS
Serves 8
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=815
Online version: http://diabeticgourmet.com/recipes/html/815.shtml
Ingredients
1/4 pound ham, cooked, cut into 3/4-inch cubes
1 banana, cut into 1/2-inch slices
1 8 1/4-oz can pineapple chunks, drained (reserve juice)
1/4 cup peach preserves
1 tablespoon pineapple juice
Directions
Drain pineapple chunks, reserving juice.Thread skewers evenly with ham, banana and pineapple.
In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.
Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g
CALYPSO BEEF SOUP
This recipe starts off, “This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.”
Makes 6 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=819
Online version with photo: http://diabeticgourmet.com/recipes/html/819.shtml
Ingredients
1-1/2 pounds 95% ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper
Directions
Heat large nonstick skillet over medium heat until hot.
Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder.
Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally.
Stir in flour; cook and stir 1 minute.
Stir in water, black-eyed peas and coconut milk; bring to a boil.
Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender.
Stir in spinach and thyme. Cook 1 minute or until spinach wilts.
Season with salt and black pepper, as desired.
Nutritional Information Per Serving: Calories: 308; Protein: 30 g; Fat: 11 g; Sodium: 327 mg; Cholesterol: 76 mg; Saturated Fat: 6 g; Dietary Fiber: 4 g; Carbohydrates: 22 g
LEMONY SUGAR SNAP AND CHICKEN STIR-FRY
Yield: 4 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=824
Online version: http://diabeticgourmet.com/recipes/html/824.shtml
Source: The Eating Well Diabetes Cookbook
Ingredients
1 pound boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings
1 (14 ounce) can reduced-sodium chicken broth
3 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
Directions
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
Add the remaining 2 teaspoons oil to the pan and heat on high until very hot. Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 minutes. Transfer the chicken to a bowl with the peas.
Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.
Nutritional Information Per Serving: Calories: 263; Protein: 31 g; Fat: 6 g; Sodium: 290 mg; Cholesterol: 68 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat
VEGGIE PATCH SOUP
Yield: 10 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=835
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
Wednesday, December 26, 2018
Leftovers
In case you still have leftovers from Christmas dinner, here are six recipes that help use up the leftovers. It's a repeat of Saturday, December 26, 2015's post. If you fixed a turkey yesterday, you're in luck; leftover ham or other meat will need another way of finding out how to use leftovers. (Ham works well in omelets!)
But now, you have all those leftovers. What to do with them? True, there's the old pile-a-little-of-everything-on-a-plate-and-nuke-it,-then-veg-out (possibly one of those guilty pleasures we all seem to have). But there are a few other ways to use the leftovers. I've included a few of my favorites, as well as a couple of other dishes, including Chicken Dinner Pie and Turkey Sweet Potato Casserole. Enjoy!
TURKEY-RICE CASSEROLE
Also called Chicken-Rice Casserole
This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 40+-year-old Betty Crocker Cookbook. Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings
1/4 cup chicken fat or butter
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon ground pepper
1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)
1 1/2 cup milk
1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see notes at end of recipe
2 cups cut-up cooked chicken or turkey
1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)
1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)
2 tablespoons chopped pimiento
1/4 cup slivered almonds
Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.
Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.
Also, I almost always double this recipe so that everyone can come back for seconds.
CHICKEN DINNER PIE
On the same page of my old Betty Crocker Cookbook. I really wish I could tell you which issue of the B.C.C. this is, but the cover and copyright page (as well as several other pages) have long since fallen off...This version was bought in late 1973, and had come out a year or two earlier. If you find the appropriate copy, these two recipes would be on page 307.
This recipe makes 6 servings
Pastry for 9-inch Two-crust pie
2 tablespoons butter or margarine
2 tablespoons four
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup light cream
2 cups cubed cooked chicken or turkey
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained
1 can (8 ounces) small whole onions, drained
Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.
Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.
Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.
TURKEY SWEET POTATO CASSEROLE
This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!" Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.
To view this online, click here.
Ingredients
2 cups mashed cooked peeled sweet potato
2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
Directions
Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.
Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
Easy Substitution: You can substitute chicken for the turkey.
SWEET POTATO PANCAKES
This one comes from SeriousEats.com. Serves 2.
To view online, click here.
Ingredients
1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Pinch nutmeg
Pinch cinnamon
Directions
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.
CHICKEN RICE CASSEROLE
I know...Another chicken (turkey) rice casserole. This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes; Serves 6
Ingredients:
1 cup milk
10 oz. can cream of mushroom soup with roasted garlic
1 cup water
3 cups cooked cubed chicken
6 oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onions, thawed and drained
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
TURKEY A LA KING
And one more leftover turkey recipe. This is also from a long-ago email...I think possibly from About.com, though I'm not 100% sure. It starts off, "An easy recipe with leftover turkey and veggies. Serve this turkey over rice or toast."
Ingredients:
1/4 cup butter
1/2 cup chopped green pepper
4 ounces sliced mushrooms
1/4 cup flour
1 1/2 cups half-and-half or milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar (2 ounces) pimiento strips or chopped
2 1/2 cups cooked cubed turkey
dash onion powder
dash pepper
Preparation:
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.
But now, you have all those leftovers. What to do with them? True, there's the old pile-a-little-of-everything-on-a-plate-and-nuke-it,-then-veg-out (possibly one of those guilty pleasures we all seem to have). But there are a few other ways to use the leftovers. I've included a few of my favorites, as well as a couple of other dishes, including Chicken Dinner Pie and Turkey Sweet Potato Casserole. Enjoy!
TURKEY-RICE CASSEROLE
Also called Chicken-Rice Casserole
This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 40+-year-old Betty Crocker Cookbook. Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings
1/4 cup chicken fat or butter
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon ground pepper
1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)
1 1/2 cup milk
1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see notes at end of recipe
2 cups cut-up cooked chicken or turkey
1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)
1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)
2 tablespoons chopped pimiento
1/4 cup slivered almonds
Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.
Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.
Also, I almost always double this recipe so that everyone can come back for seconds.
CHICKEN DINNER PIE
On the same page of my old Betty Crocker Cookbook. I really wish I could tell you which issue of the B.C.C. this is, but the cover and copyright page (as well as several other pages) have long since fallen off...This version was bought in late 1973, and had come out a year or two earlier. If you find the appropriate copy, these two recipes would be on page 307.
This recipe makes 6 servings
Pastry for 9-inch Two-crust pie
2 tablespoons butter or margarine
2 tablespoons four
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup light cream
2 cups cubed cooked chicken or turkey
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained
1 can (8 ounces) small whole onions, drained
Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.
Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.
Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.
TURKEY SWEET POTATO CASSEROLE
This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!" Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.
To view this online, click here.
Ingredients
2 cups mashed cooked peeled sweet potato
2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
Directions
Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.
Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
Easy Substitution: You can substitute chicken for the turkey.
SWEET POTATO PANCAKES
This one comes from SeriousEats.com. Serves 2.
To view online, click here.
Ingredients
1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Pinch nutmeg
Pinch cinnamon
Directions
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.
CHICKEN RICE CASSEROLE
I know...Another chicken (turkey) rice casserole. This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes; Serves 6
Ingredients:
1 cup milk
10 oz. can cream of mushroom soup with roasted garlic
1 cup water
3 cups cooked cubed chicken
6 oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onions, thawed and drained
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
TURKEY A LA KING
And one more leftover turkey recipe. This is also from a long-ago email...I think possibly from About.com, though I'm not 100% sure. It starts off, "An easy recipe with leftover turkey and veggies. Serve this turkey over rice or toast."
Ingredients:
1/4 cup butter
1/2 cup chopped green pepper
4 ounces sliced mushrooms
1/4 cup flour
1 1/2 cups half-and-half or milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar (2 ounces) pimiento strips or chopped
2 1/2 cups cooked cubed turkey
dash onion powder
dash pepper
Preparation:
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.
Monday, December 24, 2018
Pies
Christmas is tomorrow and many of us love having pies for holiday dessert. Here are six pie recipes to help go with your holiday dinner - or any time - including Mom's Southern Pecan Pie and Chocolate-Crusted Pumpkin Pie. Enjoy!
Note: First of all, I know I haven't added a Meatless Monday this week. I'll be sure to resume that next Monday. Also, since tomorrow is Christmas, I'll be taking the day off. I will return on Wednesday, though. In the meantime, relax, enjoy, and take care!
SALTED MAPLE CHESS PIE
This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
MOM’S SOUTHERN PECAN PIE
Servings: 10
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/162.shtml
Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml
Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9-inch pie pan.
In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one 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.” (It can be found in my e-cookbook Off the Wall Cooking, and can be made with one or two crusts.)
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.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
Note: First of all, I know I haven't added a Meatless Monday this week. I'll be sure to resume that next Monday. Also, since tomorrow is Christmas, I'll be taking the day off. I will return on Wednesday, though. In the meantime, relax, enjoy, and take care!
SALTED MAPLE CHESS PIE
This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
MOM’S SOUTHERN PECAN PIE
Servings: 10
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/162.shtml
Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml
Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9-inch pie pan.
In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one 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.” (It can be found in my e-cookbook Off the Wall Cooking, and can be made with one or two crusts.)
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.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
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