Friday Recipes

Here are six recipes to help you through the weekend. Enjoy!

SLOW COOKER TRIPLE CHOCOLATE BROWNIES

This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!

I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.

Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.

“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.

“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.

“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!

“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”

Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.

Ingredients

Cooking spray

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Instructions

Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.

Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.

Add sugar to chocolate mixture and whisk to combine.

Whisk in eggs and vanilla.

Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.

Pour batter into crock pot, smoothing out the top with a rubber spatula.

Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.

Remove insert from crockpot and place on a wire rack to cool completely.

Notes

Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.

PASTA PONZA

This is from Giada De Laurentiis, star of The Food Network’s Giada At Home. Total Time: 55 min; Prep: 15 min; Inactive: 5 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-ponza-recipe.html?oc=linkback.

Ingredients

Butter for greasing

2 cups (12 ounces) red cherry or grape tomatoes, halved

2 cups (12 ounces) yellow cherry or grape tomatoes, halved

1/4 cup capers, rinsed and drained

1 tablespoon extra-virgin olive oil, plus extra for drizzling

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/2 cup Italian-style seasoned breadcrumbs

1 pound ziti or other short tube-shaped pasta

1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated

1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

FRENCH TOAST AMANDINE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “One of my daughters came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. She asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.” Yield: 4 to 6 servings; Time: About 20 minutes.

To view this online, click here.

Ingredients

6 large eggs

1/2 cup whole milk, cream or half and half

2 tablespoons white sugar

1 teaspoon kosher salt

1/2 teaspoon vanilla extract

1 loaf thick-sliced brioche, challah or country bread

1 cup sliced almonds

4 to 6 tablespoons unsalted butter, ideally clarified or high-fat

Preparation

Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.

Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots.

Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).

Put some of the butter into a skillet placed over medium-high heat; when it’s hot, add bread slices in batches, cooking until they’re golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.

Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.

BAKED TERIYAKI CHICKEN AND BROCCOLI

This comes from Chungah Rhee, whose blog, Damn Delicious, is really fantastic. I highly recommend it.

Chungah begins this recipe by writing, “A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!” Yield: 6 Servings; Prep Time: 1 hours; Cook Times: 40 minutes; Total Time: 1 hour 40 minutes.

To view this online, go to http://damndelicious.net/2016/05/20/baked-teriyaki-chicken-broccoli/.

Ingredients

6 bone-in, skin-on chicken thighs* (see note)

2 tablespoons unsalted butter

12 ounces broccoli florets

6 carrots, cut diagonally in 1-inch-thick slices

1 teaspoon sesame seeds

1 green onion, thinly sliced

For the Teriyaki Sauce

1 tablespoon cornstarch

1/2 cup reduced sodium soy sauce

1/3 cup brown sugar, packed

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 tablespoons honey

Directions:

Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.

To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.

Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.

Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Serve immediately, garnished with sesame seeds and green onion, if desired.

Note: *Boneless, skinless chicken breasts (or thighs) can be substituted.

ALL-IN-ONE CASSEROLE

From another long-since-forgotten emailing list. Quick, easy, yummy...And, if, like me, you're a vegetarian, there are great veggie crumbles to use in place of the meat.

1-2 lbs chopped meat, browned and drained

2-4 servings of either fresh or instant mashed potatoes, prepared ahead of time

1 large can green beans

1 large can creamed corn

1-2 cups shredded cheese for topping, optional

Preheat oven to 350 degrees.

Brown and drain meat. Place on bottom of 4-qt casserole dish. Add can of green beans on top of meat, then add creamed corned on top of green beans. Add potatoes on top and smooth over entire area. If desired, add cheese on top of the potatoes. Bake for approximately 30 minutes or until the cheese has melted.

BAKED CHICKEN WITH 40 CLOVES OF GARLIC

See author's note after directions.

Serves: 4

Source: Mediterranean Light

Find this recipe at: http://diabeticgourmet.com/recipes/html/304.shtml

Ingredients

1 (3-or-4 pound) chicken, cut into pieces

2 tablespoons olive oil

Salt and freshly ground pepper

40 large, meaty garlic cloves, unpeeled

1-3/4 cups dry white wine

4 thyme sprigs or 1/4 teaspoon dried

8 garlic croutons

2 tablespoons Cognac

Chopped fresh parsley for garnish

Directions

Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.

Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.

Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.

Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.

After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.

Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.

To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.

Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.

Nutritional Information Per Serving: Calories: 555; Protein: 49 g; Fat: 18 g; Sodium: 455 mg; Cholesterol: 133 mg ; Carbohydrates: 49 g

Weekend Recipes

Finally, Friday! Don't know about you, but I'm ready for the weekend. Here are today's recipes. Enjoy!

BLUEBERRY-BANANA CREAM PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

9” baked pie crust

2-3 bananas

1 cup sugar

1 (21 oz.) can blueberry pie filling

8 oz. cream cheese

2 tbsp. lemon juice

8 oz. Cool Whip topping

1/3 cup sugar

Directions

Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.

RISOTTO

Yield: 4 side-dish servings

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Info: http://diabeticgourmet.com/book_archive/details/24.shtml

Ingredients

2 teaspoons virgin olive oil

1 small onion, chopped

1 cup Italian Arborio rice

2 cups Vegetable stock

1/4 teaspoon salt

Pepper to taste

2 tablespoons grated Parmesan or Romano cheese

Directions

In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.

Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g; Diabetic Exchanges: 2 Starch/Bread

CARROT AND ZUCCHINI SOUP

This is from Fiona Haynes, who runs About.com's Low Fat Cooking blog. I've substituted vegetarian broth for the chicken broth that the original recipe lists.

Fiona writes, "Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread."

Cook Time: 30 minutes

Ingredients:

2 tsp olive oil

1 medium onion, finely chopped

1 lb carrots, peeled and sliced

1 lb zucchini, unpeeled and sliced

2 tsp curry powder

3 1/2 cups fat-free, low-sodium vegetable broth

1/4 cup freshly chopped parsley

Preparation:

Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder. Stir for 1-2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley. Transfer soup to a blender and blend until smooth, working in two batches.

Makes 6 servings.

Per Serving: Calories 81, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 65mg, Carbohydrate 13.4g, Fiber 4g, Protein 2.8g

BUBBLE AND SQUEAK

Another from a long-since-forgotten emailing list. The would have been good for St. Patrick's Day, though it would be good any time. Serves 4, in less than 30 minutes.

Ingredients:

1 ounce Butter

1 Finely chopped Onion

1 pound Cooked and mashed Potatoes

8 ounces Cabbage

6 slices Beef, cooked and finely chopped (optional)

Directions:

Melt the Butter in a large frying pan Add the Onion and fry for a few minutes until softened, stirring frequently Add the potatoes and Cabbage, if you are including the beef, add this as well Fry over a medium heat for 15 minutes until brown then serve.

This classic dish originally contained beef along with the left over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.

ALL-IN-ONE CASSEROLE

From another long-since-forgotten emailing list. Quick, easy, yummy...And, if, like me, you're a vegetarian, there are great veggie crumbles to use in place of the meat.

1-2 lbs chopped meat, browned and drained

2-4 servings of either fresh or instant mashed potatoes, prepared ahead of time

1 large can green beans

1 large can creamed corn

1-2 cups shredded cheese for topping, optional

Preheat oven to 350 degrees.

Brown and drain meat. Place on bottom of 4-qt casserole dish. Add can of green beans on top of meat, then add creamed corned on top of green beans. Add potatoes on top and smooth over entire area. If desired, add cheese on top of the potatoes. Bake for approximately 30 minutes or until the cheese has melted.

CHALLAH

Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices

Ingredients:

2 packages Fleischmann's Active Dry Yeast

1 cup lukewarm water

1 tablespoon granulated sugar

6 to 7 1/2 cups bread flour, divided

1 1/2 cups lukewarm water

3/4 cup vegetable oil

3 eggs, beaten

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

1 egg, beaten, for glaze

Directions:

Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.

Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.

Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.

Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.

About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.

Note:

A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.