“Forget the withered rose or faded vow from Mr. Right. Love departs – but sauerkraut, once savored, stays the night.” - Barbara J. Petoskey
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 43.
While I can't think of the last time I posted a recipe with sauerkraut in it, I stumbled across this quote while looking up quotes for my Quote of the Day blog and liked it. (And while you're at it, feel free to check out my quote blog.)
It's Wednesday, half-way through the work week. Here are six recipes to help you through the day, including Slow Cooker Sweet and Spicy Chili and Ultimate Stuffed Acorn Squash. Enjoy!
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
ULTIMATE STUFFED ACORN SQUASH
This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”
Makes 8 servings.
To view this online, click here.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g
PUMPKIN SHEET PAN PIE
This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”
Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes
To view this online, click here.
Ingredients
Crust
4 cups all-purpose flour
1/2 teaspoon salt
1 1/3 cups cold Land O Lakes® Butter cut into chunks
1 1/4 cups cold water (additional if necessary)
Filling
4 large Land O Lakes® Eggs
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup caramel ice cream topping
2 tablespoons powdered sugar
Directions
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.
Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
PANETTONE BREAD PUDDING
This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”
Yield: 8 servings; Time: 10 minutes plus 1 hour baking
This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.
Ingredients
1 tablespoon unsalted butter
6 to 8 slices panettone
6 eggs
1/3 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish
Preparation
Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
SLOW COOKER SWEET AND SPICY CHILI
This recipe is from Kellie Hemmerly on TODAY’s, and begins, “This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor. The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.”
Kellie’s website, The Suburban Soapbox, looks pretty cool; I recommend checking it out!
Anyway, to view this recipe online, click here.
Servings: 1 cup; Yield: 10-12 servings; Prep Time: 20 min; Cooking Time: 4 hr
Ingredients
2 pounds ground beef (I used 80-20)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 garlic cloves, minced
2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)
1/4 cup chili powder
3 tablespoons ground cumin
3 tablespoons ground cayenne pepper
2 tablespoon crushed red pepper
6 ounce jar of chopped sweet peppers and juice
1/2 cup packed light brown sugar
1 - 28 ounce can tomato sauce
1 - 28 ounce can crushed fire roasted tomatoes
salt and pepper to taste
Preparation
In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
Wednesday, January 31, 2018
Tuesday, January 30, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Slow Cooker Chicken Parmesan Pasta and Almond Joy Energy Bites. Enjoy!
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
ALMOND JOY ENERGY BITES
I found this on Runner’s World website in an article titled “18 No-Bake High-Protein Energy Bites for Easy Fueling.”
This particular recipe is from Ali at Gimme Some Oven. It begins, “These Almond Joy Energy Bites taste like the candy bar we all love, but are made with healthier ingredients and sweetened with dates.”
Total Time: 15 minutes; Prep Time: 15 minutes.
To view this online, go to https://www.gimmesomeoven.com/almond-joy-energy-bites-recipe/
Ingredients:
12 oz. (about 2 cups, loosely-packed) Medjool dates (**see note below about types of dates and substitutions**)
2 cups almonds
1/2 cup shredded coconut
1/2 cup unsweetened cocoa powder
1 Tbsp. coconut oil
1 Tbsp. vanilla extract
1/2 tsp. almond extract (optional)
Directions:
Add dates and remaining ingredients to a food processor. Pulse a few times to combine, then use a rubber spatula to scrape the sides of the bowl. Blend the mixture for about 3 minutes, or until the mixture has moved past the crumbly stage and begins to clump and stick to the sides of the food processor.
Use a spoon or small cookie scoop to measure out a tablespoon of dough (or your desired size) and roll it into a ball. If desired, roll the ball in a bowl of coconut flakes. Or just set it aside to eat as-is. Repeat with the remaining dough. (Alternately, you can flatten the dough into the bottom of an 8×8-inch parchment-lined baking dish, then cut it into bars.)
Store the energy bites in an airtight container for up to 2 weeks.
**I used Medjool dates in this recipe, which are already nice and soft. If you substitute another kind of date, you may need to soak them in warm water for 10 minutes first in order to soften then. (Then drain them before using.)
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
VEGAN HUMMUS AVOCADO WRAP
This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.
“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!
“Here's a few more of my favorite vegetarian sandwiches to try.”
Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).
To view this online, click here.
Ingredients
1 flour tortilla
3 tablespoons hummus
1/4 avocado (sliced thin)
1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)
2 to 4 tomato slices
Optional: cucumber slices
Directions
First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).
Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.
I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
ALMOND JOY ENERGY BITES
I found this on Runner’s World website in an article titled “18 No-Bake High-Protein Energy Bites for Easy Fueling.”
This particular recipe is from Ali at Gimme Some Oven. It begins, “These Almond Joy Energy Bites taste like the candy bar we all love, but are made with healthier ingredients and sweetened with dates.”
Total Time: 15 minutes; Prep Time: 15 minutes.
To view this online, go to https://www.gimmesomeoven.com/almond-joy-energy-bites-recipe/
Ingredients:
12 oz. (about 2 cups, loosely-packed) Medjool dates (**see note below about types of dates and substitutions**)
2 cups almonds
1/2 cup shredded coconut
1/2 cup unsweetened cocoa powder
1 Tbsp. coconut oil
1 Tbsp. vanilla extract
1/2 tsp. almond extract (optional)
Directions:
Add dates and remaining ingredients to a food processor. Pulse a few times to combine, then use a rubber spatula to scrape the sides of the bowl. Blend the mixture for about 3 minutes, or until the mixture has moved past the crumbly stage and begins to clump and stick to the sides of the food processor.
Use a spoon or small cookie scoop to measure out a tablespoon of dough (or your desired size) and roll it into a ball. If desired, roll the ball in a bowl of coconut flakes. Or just set it aside to eat as-is. Repeat with the remaining dough. (Alternately, you can flatten the dough into the bottom of an 8×8-inch parchment-lined baking dish, then cut it into bars.)
Store the energy bites in an airtight container for up to 2 weeks.
**I used Medjool dates in this recipe, which are already nice and soft. If you substitute another kind of date, you may need to soak them in warm water for 10 minutes first in order to soften then. (Then drain them before using.)
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
VEGAN HUMMUS AVOCADO WRAP
This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.
“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!
“Here's a few more of my favorite vegetarian sandwiches to try.”
Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).
To view this online, click here.
Ingredients
1 flour tortilla
3 tablespoons hummus
1/4 avocado (sliced thin)
1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)
2 to 4 tomato slices
Optional: cucumber slices
Directions
First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).
Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.
I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
Taco Tuesday!
If you love tacos as much as I do, you'll love the fact that it's Taco Tuesday. Here are six taco recipes to help you through the day, including Chicken Tacos with Chipotle and Jamaican Curried Tempeh Tacos. Enjoy!
CHICKPEA TACOS
This is from the March 2008 issue of Vegetarian Times, page 36. It starts off, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
CHICKPEA TACOS
This is from the March 2008 issue of Vegetarian Times, page 36. It starts off, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
Monday, January 29, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Turkey Meatloaf with Feta and Sun-Dried Tomatoes and Cheeseburger Stuffed Shells. Enjoy!
SLOW COOKER SWEET AND SPICY CHILI
This recipe is from Kellie Hemmerly on TODAY’s, and begins, “This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor. The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.”
Kellie’s website, The Suburban Soapbox, looks pretty cool; I recommend checking it out!
Anyway, to view this recipe online, click here.
Servings: 1 cup; Yield: 10-12 servings; Prep Time: 20 min; Cooking Time: 4 hr
Ingredients
2 pounds ground beef (I used 80-20)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 garlic cloves, minced
2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)
1/4 cup chili powder
3 tablespoons ground cumin
3 tablespoons ground cayenne pepper
2 tablespoon crushed red pepper
6 ounce jar of chopped sweet peppers and juice
1/2 cup packed light brown sugar
1 - 28 ounce can tomato sauce
1 - 28 ounce can crushed fire roasted tomatoes
salt and pepper to taste
Preparation
In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
This is from Giada de Laurentiis on the Food Network show, Giada at Home.
Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
BAKED APPLES
This came from an old Weight Watcher’s email, and had a points value of 3 points each. I have no idea what the new points value each serving would have now, nor do I have the exact email to find the recipe. Very yummy, though.
4 apples, small
1 C applesauce, unsweetened
1/4 tsp ground cinnamon
1 Tbsp brown sugar
1/4 C water
2 C vanilla nonfat yogurt
1/4 ground cinnamon
4 tsp pecans or walnuts, toasted & chopped
Core apples, leaving bottom intact so they can be filled. Place upright in small glace microwaveable baking dish. Stir applesauce, cinnamon & brown sugar. Spoon mixture into apples. Pour water into bottom of baking dish. Cover dish & microwave at medium for 12-15 minutes until apples are soft. Remove from microwave & allow to cool. Spoon yogurt over each apple, garnish with a sprinkle of cinnamon & toasted pecans or walnuts.
LEMON CAKE WITH STRAWBERRIES
This comes from Rebecca Franklin, About.com's French Food expert. She writes, “This French olive oil cake recipe makes a tangy, simple cake from ingredients already in most kitchens. A little lemon and a bit of olive oil create a lusciously light texture in this recipe, which is derived from a classic pound cake. Serve it with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and it's preparation is amazingly effortless.” Prep Time: 720 minutes; Cook Time: 45 minutes; Total Time: 765; Yield: 1 cake.
Yes, I did a double-take, too, on the prep and total times. However, the strawberry sauce has to marinate for up to 24 hours.
To view this online, click here.
Ingredients
6 ounces extra light olive oil
2 eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla
1 1/3 cup plain yogurt
1 2/3 cup granulated sugar
3 cups self-rising flour
Macerated strawberries:
2 pounds strawberries, hulled and sliced or chopped
1/3 cup sugar
1 tablespoon fresh lemon juice
Preparation
How to make fresh strawberry sauce: Toss the strawberries with the sugar and lemon juice and allow them to marinate in the refrigerator for up to 24 hours.
How to make olive oil cake: Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.
Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated. Pour the batter into the prepared loaf pan and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center.
Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack. Serve it with the macerated strawberries.
SLOW COOKER SWEET AND SPICY CHILI
This recipe is from Kellie Hemmerly on TODAY’s, and begins, “This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor. The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.”
Kellie’s website, The Suburban Soapbox, looks pretty cool; I recommend checking it out!
Anyway, to view this recipe online, click here.
Servings: 1 cup; Yield: 10-12 servings; Prep Time: 20 min; Cooking Time: 4 hr
Ingredients
2 pounds ground beef (I used 80-20)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 garlic cloves, minced
2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)
1/4 cup chili powder
3 tablespoons ground cumin
3 tablespoons ground cayenne pepper
2 tablespoon crushed red pepper
6 ounce jar of chopped sweet peppers and juice
1/2 cup packed light brown sugar
1 - 28 ounce can tomato sauce
1 - 28 ounce can crushed fire roasted tomatoes
salt and pepper to taste
Preparation
In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
This is from Giada de Laurentiis on the Food Network show, Giada at Home.
Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
BAKED APPLES
This came from an old Weight Watcher’s email, and had a points value of 3 points each. I have no idea what the new points value each serving would have now, nor do I have the exact email to find the recipe. Very yummy, though.
4 apples, small
1 C applesauce, unsweetened
1/4 tsp ground cinnamon
1 Tbsp brown sugar
1/4 C water
2 C vanilla nonfat yogurt
1/4 ground cinnamon
4 tsp pecans or walnuts, toasted & chopped
Core apples, leaving bottom intact so they can be filled. Place upright in small glace microwaveable baking dish. Stir applesauce, cinnamon & brown sugar. Spoon mixture into apples. Pour water into bottom of baking dish. Cover dish & microwave at medium for 12-15 minutes until apples are soft. Remove from microwave & allow to cool. Spoon yogurt over each apple, garnish with a sprinkle of cinnamon & toasted pecans or walnuts.
LEMON CAKE WITH STRAWBERRIES
This comes from Rebecca Franklin, About.com's French Food expert. She writes, “This French olive oil cake recipe makes a tangy, simple cake from ingredients already in most kitchens. A little lemon and a bit of olive oil create a lusciously light texture in this recipe, which is derived from a classic pound cake. Serve it with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and it's preparation is amazingly effortless.” Prep Time: 720 minutes; Cook Time: 45 minutes; Total Time: 765; Yield: 1 cake.
Yes, I did a double-take, too, on the prep and total times. However, the strawberry sauce has to marinate for up to 24 hours.
To view this online, click here.
Ingredients
6 ounces extra light olive oil
2 eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla
1 1/3 cup plain yogurt
1 2/3 cup granulated sugar
3 cups self-rising flour
Macerated strawberries:
2 pounds strawberries, hulled and sliced or chopped
1/3 cup sugar
1 tablespoon fresh lemon juice
Preparation
How to make fresh strawberry sauce: Toss the strawberries with the sugar and lemon juice and allow them to marinate in the refrigerator for up to 24 hours.
How to make olive oil cake: Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.
Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated. Pour the batter into the prepared loaf pan and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center.
Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack. Serve it with the macerated strawberries.
Meatless Monday
There was a time when a vegetarian lifestyle was unthinkable. A day without meat? No way!
These days, of course, it's not that far out there. Even if you're not a vegetarian, you've undoubtably heard of Meatless Monday, where people try going one day a week without meat.
To that end, here are six vegetarian recipes to help you through the day, including Italian Eggplant Ragoût and Black Bean-Quinoa Burgers. Enjoy!
Note: If you'd like to try some more vegetarian recipes, check out my vegetarian blog, Vegetarian Delights.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
APPLE CINNAMON EMPANADAS
It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled
1 (8 oz.) package cream cheese, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions
1/4 cup milk
1/3 cup butter, melted
Directions
Preheat oven to 375° F. Lightly grease 2 baking sheets.
Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.
Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.
Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.
Bake for 15 minutes or until golden brown; serve warm.
ITALIAN EGGPLANT RAGOUT
This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Instructions:
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6
BLACK BEAN-QUINOA BURGERS
This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.
To view this online, click here.
Ingredients:
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Instructions:
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
To view this online, click here.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
These days, of course, it's not that far out there. Even if you're not a vegetarian, you've undoubtably heard of Meatless Monday, where people try going one day a week without meat.
To that end, here are six vegetarian recipes to help you through the day, including Italian Eggplant Ragoût and Black Bean-Quinoa Burgers. Enjoy!
Note: If you'd like to try some more vegetarian recipes, check out my vegetarian blog, Vegetarian Delights.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
APPLE CINNAMON EMPANADAS
It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled
1 (8 oz.) package cream cheese, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions
1/4 cup milk
1/3 cup butter, melted
Directions
Preheat oven to 375° F. Lightly grease 2 baking sheets.
Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.
Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.
Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.
Bake for 15 minutes or until golden brown; serve warm.
ITALIAN EGGPLANT RAGOUT
This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Instructions:
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6
BLACK BEAN-QUINOA BURGERS
This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.
To view this online, click here.
Ingredients:
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Instructions:
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
To view this online, click here.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
Friday, January 26, 2018
Friday Recipes
It's finally Friday. Here are six recipes to help you through the weekend, including Meat Loaf and Stir-Fried Vegetables. Enjoy!
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
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.
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES
I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.
This recipe comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.
“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 pound butternut squash
3 to 4 cups Brussels sprouts
1 medium onion
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1/4 teaspoon garlic powder, optional
1/2 cup dried cranberries
1/2 cup pecan halves
Preparation
Heat the oven to 425° F.
Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.
Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.
Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.
Add them to the bowl with the squash cubes.
Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.
Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Serve immediately.
Tips and Variations
Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.
Feel free to omit the onion.
Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.
Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.
Replace the toasted pecans with toasted slivered almonds or walnuts.
Use raisins or golden raisins instead of dried cranberries.
STIR-FRIED VEGETABLES
This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
SALT-AND-PEPPER ROAST CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Yield: 4 servings.
This was featured in “Roast Chicken, the Easy Way” and can be viewed online here.
Ingredients
1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Preparation
Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Tips
“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:
“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”
MEAT LOAF
This comes from Ina Garten, of The Food Network’s Barefoot Contessa. Total Time: 1 hr 45 min; Prep: 20 min; Cook: 1 hr 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html?oc=linkback.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
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.
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES
I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.
This recipe comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.
“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 pound butternut squash
3 to 4 cups Brussels sprouts
1 medium onion
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1/4 teaspoon garlic powder, optional
1/2 cup dried cranberries
1/2 cup pecan halves
Preparation
Heat the oven to 425° F.
Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.
Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.
Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.
Add them to the bowl with the squash cubes.
Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.
Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Serve immediately.
Tips and Variations
Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.
Feel free to omit the onion.
Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.
Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.
Replace the toasted pecans with toasted slivered almonds or walnuts.
Use raisins or golden raisins instead of dried cranberries.
STIR-FRIED VEGETABLES
This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
SALT-AND-PEPPER ROAST CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Yield: 4 servings.
This was featured in “Roast Chicken, the Easy Way” and can be viewed online here.
Ingredients
1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Preparation
Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Tips
“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:
“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”
MEAT LOAF
This comes from Ina Garten, of The Food Network’s Barefoot Contessa. Total Time: 1 hr 45 min; Prep: 20 min; Cook: 1 hr 25 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html?oc=linkback.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
Thursday, January 25, 2018
Meatloaf - Double-Post Thursday
Besides being Diabetic Thursday, it's Double-Post Thursday. Today's double post deals with meatloaf.
Meatloaf is one of those iconic comfort foods that many of us have favorite recipes for. For years, my family loved (and expected) meatloaf for Sunday dinner. Here are six meatloaf recipes for you to try, including Cheesy Taco Meatloaf and Stuffed Queso Meatloaf. Enjoy!
BEST EVER MEATLOAF
This is from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
MEATLOAF MUFFINS
Some of the nicknames we give ourselves while we’re on the web are interesting. This one comes from CountryLady from Ontario, Canada, and is posted on Food.com. She wrote, “Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a ‘retro’ dinner!!!!” Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Yield: 12 muffins.
To view this online, click here.
Ingredients
1 1⁄2 lbs ground beef
1 1⁄4 cups finely chopped onions
1 cup breadcrumbs
2⁄3 cup ketchup
1 dash hot sauce
1 dash Worcestershire sauce
2⁄3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1⁄2 teaspoon thyme
1 teaspoon salt
1⁄2 teaspoon pepper
barbecue sauce, for glaze
Directions
Combine all ingredients in a large bowl& mix until well blended- do not over mix.
Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
This will be used for unmoulding after they are cooked.
Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
Brush with BBQ sauce & bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.
MEATLOAF
This recipe begins, “The mix of ground turkey and beef gives this meatloaf half the fat and all of the flavor!”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/51-meatloaf
Ingredients
1 pound ground skinless turkey breast
1 pound lean ground beef
1/2 medium onion, minced
1 clove garlic, minced
3 tablespoon minced fresh parsley
1 egg
1/4 cup low-fat (1%) milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon nutmeg
2 slices white bread, lightly toasted and made into coarse crumbs
2 tablespoons ketchup
2 tablespoons water
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine the meats with your hands or a large fork. Blend in the onion, garlic, and parsley; set aside.
In a medium bowl, whisk the egg until frothy, about 1 minute. Add the milk, mustard, salt, pepper, and nutmeg and whisk to blend. Add the bread crumbs and let stand for 5 minutes.
Add the egg mixture to the meat mixture and blend well, about 1 minute. Spread evenly into a 9x5-inch loaf pan.In a small bowl, combine the ketchup and water until blended. Spread on top of the meat. Bake until the meat is no longer pink, about 90 minutes.
Nutritional Facts: Servings: 6; Per serving (yield 6 servings):Calories: 139; Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 36 mg; Sodium: 133 mg; Carbohydrates: 8 g; Fiber: 0.5 g; Protein: 20 g
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
Meatloaf is one of those iconic comfort foods that many of us have favorite recipes for. For years, my family loved (and expected) meatloaf for Sunday dinner. Here are six meatloaf recipes for you to try, including Cheesy Taco Meatloaf and Stuffed Queso Meatloaf. Enjoy!
BEST EVER MEATLOAF
This is from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
MEATLOAF MUFFINS
Some of the nicknames we give ourselves while we’re on the web are interesting. This one comes from CountryLady from Ontario, Canada, and is posted on Food.com. She wrote, “Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a ‘retro’ dinner!!!!” Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Yield: 12 muffins.
To view this online, click here.
Ingredients
1 1⁄2 lbs ground beef
1 1⁄4 cups finely chopped onions
1 cup breadcrumbs
2⁄3 cup ketchup
1 dash hot sauce
1 dash Worcestershire sauce
2⁄3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1⁄2 teaspoon thyme
1 teaspoon salt
1⁄2 teaspoon pepper
barbecue sauce, for glaze
Directions
Combine all ingredients in a large bowl& mix until well blended- do not over mix.
Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
This will be used for unmoulding after they are cooked.
Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
Brush with BBQ sauce & bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.
MEATLOAF
This recipe begins, “The mix of ground turkey and beef gives this meatloaf half the fat and all of the flavor!”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/51-meatloaf
Ingredients
1 pound ground skinless turkey breast
1 pound lean ground beef
1/2 medium onion, minced
1 clove garlic, minced
3 tablespoon minced fresh parsley
1 egg
1/4 cup low-fat (1%) milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon nutmeg
2 slices white bread, lightly toasted and made into coarse crumbs
2 tablespoons ketchup
2 tablespoons water
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine the meats with your hands or a large fork. Blend in the onion, garlic, and parsley; set aside.
In a medium bowl, whisk the egg until frothy, about 1 minute. Add the milk, mustard, salt, pepper, and nutmeg and whisk to blend. Add the bread crumbs and let stand for 5 minutes.
Add the egg mixture to the meat mixture and blend well, about 1 minute. Spread evenly into a 9x5-inch loaf pan.In a small bowl, combine the ketchup and water until blended. Spread on top of the meat. Bake until the meat is no longer pink, about 90 minutes.
Nutritional Facts: Servings: 6; Per serving (yield 6 servings):Calories: 139; Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 36 mg; Sodium: 133 mg; Carbohydrates: 8 g; Fiber: 0.5 g; Protein: 20 g
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
Diabetic Thursday
It's Diabetic Thursday, time to try a few recipes for those who are diabetic (or cook for someone who is). And so, here are six yummy recipes to help you through the day, including Chicken Jambalaya and Colorful Coleslaw. Enjoy!
MUSHROOM MEATLOAF
Yield: 8 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/739.shtml
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
CHICKEN JAMBALAYA
Makes 6 servings.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/232.shtml
Ingredients
1 Tbsp. olive oil
1 medium onion, chopped
2 – 3 garlic cloves, minced
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 can (14.5 oz.) whole plum tomatoes in juice
1 rib celery, cut in 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
1/4 tsp. dried red pepper flakes
1 pinch ground cloves
1 cup hot long-grain brown rice, cooked according to package directions
Directions
In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture until well combined.
Nutritional Information Per Serving: Calories: 235; Protein: 17 g; Fat: 4 g; Sodium: 203 mg; Carbohydrates: 33 g; Exchanges: 2 Low-Fat Meat, 2 Bread/Starch. 1 Vegetable
TUNA SALAD WRAP
This recipe begins, “Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.”
Makes 4 wraps.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/231.shtml
Ingredients
1 can (6.5 oz.) water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 Tbsp. dried chives or chervil
2 – 4 Tbsp. nonfat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 Tbsp. nonfat cream cheese
4 well-dried leaves of leafy green lettuce slightly smaller than a tortilla
1/2 cup shredded reduced-fat cheddar cheese
4 sprigs fresh mint, cilantro, or flat-leaf parsley
Directions
In small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist (but not wet) salad. Add salt and freshly ground pepper to taste.
On each tortilla, spread a thin layer of cream cheese (about 1 tablespoon) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread one-fourth of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla. Sprinkle one-fourth of cheese over each tortilla and top with sprig of fresh mint or other fresh herb.
Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wraps tightly and as firmly as possible to ensure packets stays closed. Tightly seal each in plastic wrap and refrigerate until ready to serve or pack. Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.
Nutritional Information Per Serving: Calories: 238; Protein: 20 g; Fat: 6 g; Sodium: 534 mg; Carbohydrates: 24 g; Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
SPRING VEGETABLE PILAF
Yield: 7 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/741.shtml
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped yellow onion
1 teaspoon dried savory or fines herbes
1 cup 3/4-inch pieces fresh asparagus spears (use thin spears for best results)
1/2 cup diced red bell pepper
1/2 cup frozen green peas, thawed
1 teaspoon fresh or jarred minced garlic
3 cups cooked brown rice (or 1-1/2 cups brown rice plus 1-1/2 cups wild rice)
Scant 1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Coat a large nonstick skillet with the olive oil and preheat over medium heat. Add the onion and savory or fines herbes, cover, and cook for a couple of minutes or until the onions start to soften.
Add the asparagus and bell pepper and cook for another minute or two, or until the vegetables are crisp-tender.
Add the peas and garlic, and cook for another few seconds or until the garlic begins to turn color and smell fragrant.
Add the rice, salt, and pepper to the skillet and toss over medium heat for a minute or two to heat through. Serve hot.
Nutritional Information Per Serving: Calories: 129; Protein: 3.6 g; Fat: 2.8 g; Sodium: 149 mg; Cholesterol: 0 mg; Saturated Fat: 0.4 g; Dietary Fiber: 2.8 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat, 1/2 Vegetable
MUSHROOM MEATLOAF
Yield: 8 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/739.shtml
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
CHICKEN JAMBALAYA
Makes 6 servings.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/232.shtml
Ingredients
1 Tbsp. olive oil
1 medium onion, chopped
2 – 3 garlic cloves, minced
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 can (14.5 oz.) whole plum tomatoes in juice
1 rib celery, cut in 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
1/4 tsp. dried red pepper flakes
1 pinch ground cloves
1 cup hot long-grain brown rice, cooked according to package directions
Directions
In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture until well combined.
Nutritional Information Per Serving: Calories: 235; Protein: 17 g; Fat: 4 g; Sodium: 203 mg; Carbohydrates: 33 g; Exchanges: 2 Low-Fat Meat, 2 Bread/Starch. 1 Vegetable
TUNA SALAD WRAP
This recipe begins, “Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.”
Makes 4 wraps.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/231.shtml
Ingredients
1 can (6.5 oz.) water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 Tbsp. dried chives or chervil
2 – 4 Tbsp. nonfat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 Tbsp. nonfat cream cheese
4 well-dried leaves of leafy green lettuce slightly smaller than a tortilla
1/2 cup shredded reduced-fat cheddar cheese
4 sprigs fresh mint, cilantro, or flat-leaf parsley
Directions
In small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist (but not wet) salad. Add salt and freshly ground pepper to taste.
On each tortilla, spread a thin layer of cream cheese (about 1 tablespoon) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread one-fourth of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla. Sprinkle one-fourth of cheese over each tortilla and top with sprig of fresh mint or other fresh herb.
Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wraps tightly and as firmly as possible to ensure packets stays closed. Tightly seal each in plastic wrap and refrigerate until ready to serve or pack. Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.
Nutritional Information Per Serving: Calories: 238; Protein: 20 g; Fat: 6 g; Sodium: 534 mg; Carbohydrates: 24 g; Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
SPRING VEGETABLE PILAF
Yield: 7 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/741.shtml
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped yellow onion
1 teaspoon dried savory or fines herbes
1 cup 3/4-inch pieces fresh asparagus spears (use thin spears for best results)
1/2 cup diced red bell pepper
1/2 cup frozen green peas, thawed
1 teaspoon fresh or jarred minced garlic
3 cups cooked brown rice (or 1-1/2 cups brown rice plus 1-1/2 cups wild rice)
Scant 1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Coat a large nonstick skillet with the olive oil and preheat over medium heat. Add the onion and savory or fines herbes, cover, and cook for a couple of minutes or until the onions start to soften.
Add the asparagus and bell pepper and cook for another minute or two, or until the vegetables are crisp-tender.
Add the peas and garlic, and cook for another few seconds or until the garlic begins to turn color and smell fragrant.
Add the rice, salt, and pepper to the skillet and toss over medium heat for a minute or two to heat through. Serve hot.
Nutritional Information Per Serving: Calories: 129; Protein: 3.6 g; Fat: 2.8 g; Sodium: 149 mg; Cholesterol: 0 mg; Saturated Fat: 0.4 g; Dietary Fiber: 2.8 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat, 1/2 Vegetable
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