Enjoy!
GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don’t have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.” Yield: 4 servings.
To view this online, click here.
Ingredients
2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper
1/4 teaspoon high-quality chile powder (ancho or New Mexican are nice)
Finely grated zest of 1 lemon (save the zested lemon to juice over the crostini)
1 whole chicken (3 1/2 to 4 pounds), patted dry
Extra-virgin olive oil, as needed
2 garlic cloves, thinly sliced
2 anchovies (optional)
Pinch red pepper flakes
1 pound mature spinach leaves, cleaned (12 cups)
1 cup chopped dill
4 slices crusty country-style bread, 1/2-inch thick
Fresh ricotta, for serving
Preparation
In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn’t get too dark; it will continue to brown even as it cooks over indirect heat. You’re looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You’ll need to keep your eye on the grill heat as you cook. If you’ve got a thermometer on your grill cover, you’re looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it’s not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
Place bread slices on grill and cook until lightly charred, about 1 minute per side.
To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.
GRILLED CORN WITH CHILE BUTTER
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.” Yield: 4 to 8 servings; Time: About 45 minutes.
To view this online, click here.
Ingredients
1 stick butter, softened
1 fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced
1 teaspoon minced garlic (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
8 to 12 cobs of corn
Lime wedges for serving (optional)
Preparation
Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.
NAKED CHOCOLATE PEANUT BUTTER LAYER CAKE
This comes from The Baker Chick (otherwise known as Audra). Here’s part of what Audra wrote: “My favorite basic chocolate cake is layered with rich chocolate ganache and fluffy peanut butter frosting. I chose to make a naked cake because I’m so obsessed with the look of them, but many different options would work for this. The cake could be made in a bundt pan with the frosting slathered on and the ganache poured on top. Or, you could frost it more traditionally, frosting it all perfectly smooth and then once again pouring the ganache on top. Whatever you decide, if you are a chocolate/peanut butter lover I know you’ll adore this cake.” Yield: 10-12 servings
To view this online, click here.
Ingredients
For the Cake:
1 cup plus 2 tablespoons unsweetened cocoa powder*
2 and 1/4 cups all-purpose flour
2 and 1/4 cups sugar
2 and 1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup plus 2 tablespoons warm water
1 cup plus 2 tablespoons buttermilk
4 1/2 tablespoons safflower oil
1 1/2 teaspoons pure vanilla extract
For the Frosting:
12 tablespoons of butter, softened (1 1/2 sticks)
1 cup creamy peanut butter
3 cups powdered sugar
1/4 cup heavy cream, whipped to stiff peaks
For the Ganache:
4.5 oz dark chocolate, chopped
1/2 cup heavy cream
peanut butter cups to garnish (optional)
Instructions
For the Cake:
Preheat oven to 350F.
Grease and flour your cake pans, lining with a circle of parchment paper. (This can be 6, 8 or 9 inch pans, I would use at least 3 pans if doing 6 inch though.)
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
Stir in the water, buttermilk, oil, vanilla and eggs, continue to stir until batter is smooth.
Divide batter amongst the pans and bake for 25-35 mins, or until a cake tester inserted into the middle of the cake comes out clean. Set aside to cool.
For the Ganache:
Place the chocolate in a heat-proof bowl. Bring the heavy cream to a simmer on the stove-top, and then pour over the chopped chocolate. Whisk until smooth. Allow to cool and thicken before using. (I pop mine in the fridge or freezer.
For the Frosting:
Cream together the butter and peanut butter until smooth. Gradually add the powdered sugar until well combined. Fold in the whipped cream until frosting is smooth and fluffy.
To assemble:
Using a serrated knife, level each cake layer, slicing off the "domed" top to make it even. Place the bottom later on a piece of parchment paper on a cake turntable (if you have one.)
Spread a layer of ganache over the first layer of cake, sticking it into the fridge or freezer if needed to firm it up. (I stuck the whole cake into the fridge between each frosting layer.)
Follow with a layer of frosting, then another layer of cake, more ganache, more frosting etc. Add some frosting to the outside of the cake, smoothing with a spatula. Top with chopped peanut butter cups.
Notes:
* Base cake recipe adapted from Martha Stewart
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
CHILI-BEAN SOUP
Find this recipe at: http://diabeticgourmet.com/recipes/html/242.shtml
Servings: 8
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
.1/3 cup chopped green bell pepper
1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1" long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice
Directions
In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.
Nutritional Information Per Serving: Calories: 101; Protein: 7.1 g; Fat: 2.9 g; Sodium: 395 mg; Cholesterol: 9 mg; Carbohydrates: 12.3 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
QUICK MINESTRONE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/244.shtml
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
1/4 pound lean ham, cut into small pieces
1 can (10-3/4 oz.) condensed onion soup
2 cups canned tomatoes (with juice), cut into pieces
1/2 cup each: diced carrot and celery
1 medium zucchini, diced
1 large clove garlic, minced
1/3 cup minced fresh parsley
1 bay leaf
1/4 teaspoon each: dried thyme leaves, marjoram, basil and pepper
5 cups water
1 cup broken uncooked spaghetti
1 can (15 oz.) cannellini, navy or other white beans, undrained
1/4 cup grated Parmesan cheese
Directions
In a large soup pot, combine ham, soup, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme, marjoram, basil, pepper and water. Simmer, covered, for 1 hour.
Add spaghetti and beans with liquid and cook 30 minutes longer. Remove bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional Information Per Serving: Calories: 122; Protein: 8.9 g; Fat: 2.4 g; Sodium: 871 mg; Cholesterol: 6.1 mg; Carbohydrates: 17.2 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
Showing posts with label Anytime Black Forest Blizzard. Show all posts
Showing posts with label Anytime Black Forest Blizzard. Show all posts
Wednesday, June 15, 2016
Tuesday, March 8, 2016
Tuesday Recipes
Before diving into today's recipes, there are four recalls to warn you about. All four were in a recent The Diabetic News e-newsletter. The first recall involves Blue Cheese from Maytag Dairy Farms. The voluntary recall is due to potential for contamination from Listeria monocytogenes. Click here to read the recall.
The second recall involves certain flax seed products which may have Salmonella contamination. The products were sold under the Organic Traditions brand name. Click here to read the recall.
The third recall involves macadamia nuts produced by Marathon Ventures. This is also due to a risk of Salmonella contamination. Click here to read the recall.
And finally, pistachios are being recalled due to a possible Samonella contamination risk. According to the beginning of the recall, Salmonella “can be especially dangerous for people with diabetes.” To read the recall, click here.
And now for today's six recipes. Enjoy!
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was in a recent New York Times Cooking e-newsletter. It begins, “This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.” Time: 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves
Preparation
Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
BANANAS FOSTER BREAD PUDDING
This decadent dessert comes from Sam Sifton in a recent New York Times Cooking e-newsletter. Sam wrote, “Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit.” What would I write? “Yum!” Time: 1 hour 15 minutes; makes 8 servings
To view this online, click here.
Ingredients
4 large eggs
2 cups whole milk
1/4 cup plus 1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus 1/2 cup dark rum
1 teaspoon plus 1/2 teaspoon kosher salt
6 cups cubed brioche, approximately 1/2 loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
1/4 cup heavy cream
Preparation
FOR THE BREAD PUDDINGPreheat oven to 350. In a large bowl, whisk together the eggs, milk, 1/4 cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about 1/2 of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
CARROT CHEESECAKE.
This comes from The Food Network Kitchen, and begins, “Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.” Total Time: 2 hr; Prep: 30 min; Cook: 1 hr 30 min; Yield: 10 to 12 servings; Level: Intermediate.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/carrot-cheesecake.print.html?oc=linkback
Ingredients
Carrot Cake:
1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)
Cheesecake:
Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
Sour Cream Topping:
1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Directions
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
ZESTY SLOW-COOKER ITALIAN POT ROAST
This recipe, from the FamilyTime e-newsletter, begins, “Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.” Prep Time: 10 minutes; Cooking Time: 600 minutes (10 hours); Servings: 6. Source: Campbell's Recipes
To view this online, click here.
Ingredients
4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or thawed frozen whole baby carrots
1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
1 medium Italian plum tomato, diced
1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped roasted garlic *, or 1 tablespoon chopped fresh garlic
1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 teaspoon vinegar
Directions
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
*To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350°F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
**Or on HIGH for 5 to 6 hours.
Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Romove the beef and vegetables from the cooker. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
The second recall involves certain flax seed products which may have Salmonella contamination. The products were sold under the Organic Traditions brand name. Click here to read the recall.
The third recall involves macadamia nuts produced by Marathon Ventures. This is also due to a risk of Salmonella contamination. Click here to read the recall.
And finally, pistachios are being recalled due to a possible Samonella contamination risk. According to the beginning of the recall, Salmonella “can be especially dangerous for people with diabetes.” To read the recall, click here.
And now for today's six recipes. Enjoy!
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was in a recent New York Times Cooking e-newsletter. It begins, “This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.” Time: 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves
Preparation
Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
BANANAS FOSTER BREAD PUDDING
This decadent dessert comes from Sam Sifton in a recent New York Times Cooking e-newsletter. Sam wrote, “Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit.” What would I write? “Yum!” Time: 1 hour 15 minutes; makes 8 servings
To view this online, click here.
Ingredients
4 large eggs
2 cups whole milk
1/4 cup plus 1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus 1/2 cup dark rum
1 teaspoon plus 1/2 teaspoon kosher salt
6 cups cubed brioche, approximately 1/2 loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
1/4 cup heavy cream
Preparation
FOR THE BREAD PUDDINGPreheat oven to 350. In a large bowl, whisk together the eggs, milk, 1/4 cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about 1/2 of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
CARROT CHEESECAKE.
This comes from The Food Network Kitchen, and begins, “Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.” Total Time: 2 hr; Prep: 30 min; Cook: 1 hr 30 min; Yield: 10 to 12 servings; Level: Intermediate.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/carrot-cheesecake.print.html?oc=linkback
Ingredients
Carrot Cake:
1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)
Cheesecake:
Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
Sour Cream Topping:
1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Directions
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
ZESTY SLOW-COOKER ITALIAN POT ROAST
This recipe, from the FamilyTime e-newsletter, begins, “Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.” Prep Time: 10 minutes; Cooking Time: 600 minutes (10 hours); Servings: 6. Source: Campbell's Recipes
To view this online, click here.
Ingredients
4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or thawed frozen whole baby carrots
1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
1 medium Italian plum tomato, diced
1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped roasted garlic *, or 1 tablespoon chopped fresh garlic
1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 teaspoon vinegar
Directions
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
*To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350°F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
**Or on HIGH for 5 to 6 hours.
Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Romove the beef and vegetables from the cooker. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
Friday, October 16, 2015
Weekend Recipes
Ah…Friday, and the weekend. Even better are autumn Fridays and weekends. Here’s to that time of year…and that time of week. Enjoy!
QUICK AND EASY MARINARA
This, as well as the next three recipes, are from “A New Twist” (by Matthew Kadley, M.S., R.D.) on pages 45 – 46 in the September 2012 issue of Runner’s World. In the article, Kadley writes about different types of pasta, including quinoa and brown-rice pastas, as well as a few others. If you’re looking to broaden your pasta horizon (and if, like me, you’re a pasta fanatic), you might want to dig up the September 2012 issue or check out the Runner’s World website.
1 pound plum tomatoes
4 garlic cloves
2 Tbls balsamic vinegar
oregano, salt & pepper, to taste
3 Tbls olive oil
In a food processor, combine tomatoes, garlic, balsamic vinegar, and oregano, salt and pepper. Process until smooth.
Transfer to saucepan. Stir in olive oil. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
CILANTRO PUMPKIN PESTO
2 C cilantro
1/3 C roasted pumpkin seeds
1/3 C Parmesan
2 garlic cloves
juice of 1/2 a lemon
1/4 teaspoon salt
1/4 C olive oil
Place cilantro, pumpkin seeds, Parmesan garlic, lemon juice and salt in food processor. Pulse until coarsely minced. With machine running, pour in olive oil and process until well combined.
FIRE-ROASTED MEAT SAUCE
1 pound ground beef
1 chopped onion
1 copped bell pepper
3 minced garlic cloves
28-ounce can fire-roasted tomatoes
5-ounce can tomato paste
oregano, basil, chile flakes, salt, pepper, to taste
1/3 C red wine
1 Tbls sugar
Brown ground beef in a pan. Add onion, bell pepper and garlic cloves. Cook 3 minutes. Add tomatoes and tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add red wine and sugar. Simmer, reduce heat, and cook 1 hour.
CREAMY CASHEW MUSHROOM
1 C unsalted raw cashews
1 Tbls butter
1 chopped onion
3 C sliced mushrooms
1 tspn dried thyme
salt and pepper to taste
1 C low-fat milk
Place cashews in a bowl; cover with water and soak 2 hours. Heat butter in pan over medium heat. Add onion, mushrooms, thyme, and salt and pepper. Cook for 7 minutes. Add to a blender with milk and drained cashews; blend until smooth.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
QUICK AND EASY MARINARA
This, as well as the next three recipes, are from “A New Twist” (by Matthew Kadley, M.S., R.D.) on pages 45 – 46 in the September 2012 issue of Runner’s World. In the article, Kadley writes about different types of pasta, including quinoa and brown-rice pastas, as well as a few others. If you’re looking to broaden your pasta horizon (and if, like me, you’re a pasta fanatic), you might want to dig up the September 2012 issue or check out the Runner’s World website.
1 pound plum tomatoes
4 garlic cloves
2 Tbls balsamic vinegar
oregano, salt & pepper, to taste
3 Tbls olive oil
In a food processor, combine tomatoes, garlic, balsamic vinegar, and oregano, salt and pepper. Process until smooth.
Transfer to saucepan. Stir in olive oil. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
CILANTRO PUMPKIN PESTO
2 C cilantro
1/3 C roasted pumpkin seeds
1/3 C Parmesan
2 garlic cloves
juice of 1/2 a lemon
1/4 teaspoon salt
1/4 C olive oil
Place cilantro, pumpkin seeds, Parmesan garlic, lemon juice and salt in food processor. Pulse until coarsely minced. With machine running, pour in olive oil and process until well combined.
FIRE-ROASTED MEAT SAUCE
1 pound ground beef
1 chopped onion
1 copped bell pepper
3 minced garlic cloves
28-ounce can fire-roasted tomatoes
5-ounce can tomato paste
oregano, basil, chile flakes, salt, pepper, to taste
1/3 C red wine
1 Tbls sugar
Brown ground beef in a pan. Add onion, bell pepper and garlic cloves. Cook 3 minutes. Add tomatoes and tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add red wine and sugar. Simmer, reduce heat, and cook 1 hour.
CREAMY CASHEW MUSHROOM
1 C unsalted raw cashews
1 Tbls butter
1 chopped onion
3 C sliced mushrooms
1 tspn dried thyme
salt and pepper to taste
1 C low-fat milk
Place cashews in a bowl; cover with water and soak 2 hours. Heat butter in pan over medium heat. Add onion, mushrooms, thyme, and salt and pepper. Cook for 7 minutes. Add to a blender with milk and drained cashews; blend until smooth.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
Wednesday, January 21, 2015
Chilis and Dessert - repeat
Note: I'm in the midst of changing computers, so rather than not post anything this morning - or posting waaaaay late - I'm reposting October 14, 2014's post.
If you're like me, fixing dinner during the week – when you're busy and up to there with work, family, the house, and life in general – can be a little hectic. Sometimes, dinner becomes a last-minute affair, of the “what-do-I-fix-now” category. Here are a few ideas to help you out. Enjoy!
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Make sure to stir periodically to keep chili from burning
YUM!
TEXAS CHILI
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
QUICK AND EASY CHILI
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
SUPER CHILI
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
If you're like me, fixing dinner during the week – when you're busy and up to there with work, family, the house, and life in general – can be a little hectic. Sometimes, dinner becomes a last-minute affair, of the “what-do-I-fix-now” category. Here are a few ideas to help you out. Enjoy!
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Make sure to stir periodically to keep chili from burning
YUM!
TEXAS CHILI
One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.
One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
QUICK AND EASY CHILI
I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.
Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.
2 T olive oil
1 pound ground beef
4 cans Ranch Style beans
1 can tomato soup
Chili powder, to taste
Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.
SUPER CHILI
One of my inventions.
2 C pinto beans
4 C water
4-8 cloves garlic, minced
2-4 onions, chopped
2 T chili powder
6 oz. can tomato paste
2 T oil or butter
1 lb. ground beef
1/4 lb. bacon, chopped
28 oz. can tomatoes (undrained)
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves gar-lic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
Friday, January 9, 2015
Weekend Food
Finally, Friday and the weekend! Here are a few recipes to help you with your weekend. Enjoy!
FONTINA & DELICATA SQUASH STRATA
This comes from Seattle's Macrina Bakery. It starts off, “Almost a cross between savory bread pudding and frittata, strata is always a crowd-pleaser. Layered with roasted squash, creamy Fontina, fresh herbs and toasted bits of sourdough bread, this dish makes a delicious addition to any breakfast or brunch gathering. Serve it alongside breakfast sausage and fresh seasonal fruit for a meal that's sure to hit the spot.” Serves 4
To view this online, click here.
Ingredients
For the Strata:
1 medium Delicata squash
1 tablespoon olive oil
1 teaspoon kosher salt, divided
*1/2 loaf (8 ounces) day-old Macrina Bakery bread
2 tablespoons unsalted butter
1 tablespoon garlic, chopped
5 ounces Fontina cheese, grated
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh thyme, chopped
1 cup whole milk 1 cup half-and-half
2 large whole eggs
2 large egg yolks
*Preferably white bread, like our Macrina Casera.
For the Buerre Blanc Sauce:
1 tablespoon olive oil
2 tablespoons shallots, finely diced
1 cup white wine
1/2 teaspoon fresh thyme, chopped
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
Salt and pepper to taste
Preparation
Preparing the Strata:
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside. Butter a 9-inch Pyrex or ceramic baking dish and set aside.
Wash, peel and seed the squash, then slice it into 1/2-inch half-moons. Place the squash and olive oil in a medium bowl and toss to combine. Spread the squash in a single layer on one of the baking sheets and sprinkle with 1/2 teaspoon salt. Roast the squash in the oven for 25 minutes or until slightly soft to the touch and golden brown. Remove from oven and set aside to cool.
Remove the crust from the bread and cut into 3/4-inch cubes. Place 6 ounces, or 4 cups, of the cubes into a medium bowl. In a small saucepan, melt 2 tablespoons of butter and add the garlic. Cook over medium heat until warmed through, about 2 minutes. Add the butter and garlic to the bread cubes and toss to thoroughly combine. Spread the bread cubes in a single layer on the second baking sheet and toast in the oven for 20 minutes, or until golden brown. Remove from oven and set aside to cool for about 10 minutes. Once cooled, place in a medium bowl.
In a medium saucepan over medium heat, warm the milk and half-and-half for about 2 minutes. Pour the milk mixture over the toasted bread and toss with a spoon to coat. Let cool for 10 minutes. Place the eggs and yolks in a medium bowl and whisk to combine well. Add to the soaked bread along with the squash, parsley, thyme, remaining salt and Fontina. Gently mix to combine the ingredients. Loosely place the mixture in the baking dish and cover with aluminum foil.
Reduce oven temperature to 325° and place dish on the center rack. Bake for 45 minutes, then check to see if the custard has set. If it has set, remove the foil and bake for another 15 minutes to crisp and caramelize the top.
Preparing the Buerre Blanc Sauce:
In a medium saucepan over medium heat, warm the olive oil. Add the shallots and cook for 1 to 2 minutes until the shallots are translucent. Add the wine and thyme and bring to a simmer. Cook down to 1/2 the volume and then turn the heat down to low. Begin gradually adding small amounts of butter, whisking constantly to blend into the oil, until all the butter is added and dissolved and the sauce has thickened. Season to taste with salt and pepper.
Serving:
Serve the strata ladled with sauce alongside pan-roasted or grilled sausage.
FRIDGE-CLEARING LENTIL SOUP
This recipe come from Sara Kate Gillingham of TheKitchn newsletter. I absolutely love this newsletter, as well as its brother site, Apartment Therapy. If you haven't signed up for these newsletters, I highly recommend both.
Sara writes the following for this recipe: “The fridge-clearing soup is a staple at my house. In fact, fridge-clearing in general is a good way to characterize my cooking style. But there is something about a sack of lentils that brings out the best of vegetables that have seen better days.”
To view this online (and to see what else Sara writes about this recipe), click here. Serves 10 to 12.
2 tablespoons olive oil
1 large onion (of any color), chopped
5 cloves garlic, peeled and chopped
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 pound chopped bacon, pancetta or ham, optional
Coarse salt and freshly ground pepper
1/2-inch to 1-inch piece fresh ginger, peeled and minced
1/2 teaspoon dried red pepper flakes, optional
2 bay leaves
2 cups dried green lentils, picked over and rinsed
4 to 6 cups chicken stock, vegetable stock or water
1 (28-ounce) can crushed tomatoes
4 cups chopped vegetables (cauliflower, carrots, broccoli, leafy greens, etc.)
1 to 2 tablespoons vinegar or lemon juice
Toppings:
Yogurt, sour cream or crème fraîche
Chopped herbs
Chopped onion
In a large soup pot (6-quart or larger), heat the olive oil over medium heat and sauté the onion 1 to 2 minutes until softened, then add the garlic, cumin and tumeric. Stir to coat. Add the bacon. Add a teaspoon or so of salt and a few cranks of pepper. Cook until bacon browns a bit, another minute or so. Add the ginger, red pepper flakes (if using), bay leaves, and lentils. Pour over enough stock to cover. Raise the heat to bring to a boil, then lower to medium-low heat, cover the pot, and simmer.
If using tomatoes or hard vegetables, like carrots, add them after 15 minutes. If adding medium-hard vegetables like cauliflower or summer squash, add after 20 minutes. If adding leafy greens, add them when lentils are almost cooked through.
Cook a total of 30 to 40 minutes, checking every 10 minutes to stir the pot. Soup is done when lentils and vegetables are tender, but not falling apart. If soup needs more liquid at any time, stir in a cup or two. (It should look like thick soup, but not like thick chili.) When everything is cooked through, add the vinegar and taste for seasoning, adjusting as needed. Pull out the bay leaves and discard.
For a smoother soup, blend some or all of it in a blender or with an immersion blender. (Be careful blending when the soup is hot; blend in small batches.) Return the blended soup to the pot and stir. After blending, it may need more liquid. It also will probably need more liquid after cooling and reheated as leftovers.
Garnish with a dollop of yogurt, chopped onion and/or herbs.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITHUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
FONTINA & DELICATA SQUASH STRATA
This comes from Seattle's Macrina Bakery. It starts off, “Almost a cross between savory bread pudding and frittata, strata is always a crowd-pleaser. Layered with roasted squash, creamy Fontina, fresh herbs and toasted bits of sourdough bread, this dish makes a delicious addition to any breakfast or brunch gathering. Serve it alongside breakfast sausage and fresh seasonal fruit for a meal that's sure to hit the spot.” Serves 4
To view this online, click here.
Ingredients
For the Strata:
1 medium Delicata squash
1 tablespoon olive oil
1 teaspoon kosher salt, divided
*1/2 loaf (8 ounces) day-old Macrina Bakery bread
2 tablespoons unsalted butter
1 tablespoon garlic, chopped
5 ounces Fontina cheese, grated
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh thyme, chopped
1 cup whole milk 1 cup half-and-half
2 large whole eggs
2 large egg yolks
*Preferably white bread, like our Macrina Casera.
For the Buerre Blanc Sauce:
1 tablespoon olive oil
2 tablespoons shallots, finely diced
1 cup white wine
1/2 teaspoon fresh thyme, chopped
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
Salt and pepper to taste
Preparation
Preparing the Strata:
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside. Butter a 9-inch Pyrex or ceramic baking dish and set aside.
Wash, peel and seed the squash, then slice it into 1/2-inch half-moons. Place the squash and olive oil in a medium bowl and toss to combine. Spread the squash in a single layer on one of the baking sheets and sprinkle with 1/2 teaspoon salt. Roast the squash in the oven for 25 minutes or until slightly soft to the touch and golden brown. Remove from oven and set aside to cool.
Remove the crust from the bread and cut into 3/4-inch cubes. Place 6 ounces, or 4 cups, of the cubes into a medium bowl. In a small saucepan, melt 2 tablespoons of butter and add the garlic. Cook over medium heat until warmed through, about 2 minutes. Add the butter and garlic to the bread cubes and toss to thoroughly combine. Spread the bread cubes in a single layer on the second baking sheet and toast in the oven for 20 minutes, or until golden brown. Remove from oven and set aside to cool for about 10 minutes. Once cooled, place in a medium bowl.
In a medium saucepan over medium heat, warm the milk and half-and-half for about 2 minutes. Pour the milk mixture over the toasted bread and toss with a spoon to coat. Let cool for 10 minutes. Place the eggs and yolks in a medium bowl and whisk to combine well. Add to the soaked bread along with the squash, parsley, thyme, remaining salt and Fontina. Gently mix to combine the ingredients. Loosely place the mixture in the baking dish and cover with aluminum foil.
Reduce oven temperature to 325° and place dish on the center rack. Bake for 45 minutes, then check to see if the custard has set. If it has set, remove the foil and bake for another 15 minutes to crisp and caramelize the top.
Preparing the Buerre Blanc Sauce:
In a medium saucepan over medium heat, warm the olive oil. Add the shallots and cook for 1 to 2 minutes until the shallots are translucent. Add the wine and thyme and bring to a simmer. Cook down to 1/2 the volume and then turn the heat down to low. Begin gradually adding small amounts of butter, whisking constantly to blend into the oil, until all the butter is added and dissolved and the sauce has thickened. Season to taste with salt and pepper.
Serving:
Serve the strata ladled with sauce alongside pan-roasted or grilled sausage.
FRIDGE-CLEARING LENTIL SOUP
This recipe come from Sara Kate Gillingham of TheKitchn newsletter. I absolutely love this newsletter, as well as its brother site, Apartment Therapy. If you haven't signed up for these newsletters, I highly recommend both.
Sara writes the following for this recipe: “The fridge-clearing soup is a staple at my house. In fact, fridge-clearing in general is a good way to characterize my cooking style. But there is something about a sack of lentils that brings out the best of vegetables that have seen better days.”
To view this online (and to see what else Sara writes about this recipe), click here. Serves 10 to 12.
2 tablespoons olive oil
1 large onion (of any color), chopped
5 cloves garlic, peeled and chopped
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 pound chopped bacon, pancetta or ham, optional
Coarse salt and freshly ground pepper
1/2-inch to 1-inch piece fresh ginger, peeled and minced
1/2 teaspoon dried red pepper flakes, optional
2 bay leaves
2 cups dried green lentils, picked over and rinsed
4 to 6 cups chicken stock, vegetable stock or water
1 (28-ounce) can crushed tomatoes
4 cups chopped vegetables (cauliflower, carrots, broccoli, leafy greens, etc.)
1 to 2 tablespoons vinegar or lemon juice
Toppings:
Yogurt, sour cream or crème fraîche
Chopped herbs
Chopped onion
In a large soup pot (6-quart or larger), heat the olive oil over medium heat and sauté the onion 1 to 2 minutes until softened, then add the garlic, cumin and tumeric. Stir to coat. Add the bacon. Add a teaspoon or so of salt and a few cranks of pepper. Cook until bacon browns a bit, another minute or so. Add the ginger, red pepper flakes (if using), bay leaves, and lentils. Pour over enough stock to cover. Raise the heat to bring to a boil, then lower to medium-low heat, cover the pot, and simmer.
If using tomatoes or hard vegetables, like carrots, add them after 15 minutes. If adding medium-hard vegetables like cauliflower or summer squash, add after 20 minutes. If adding leafy greens, add them when lentils are almost cooked through.
Cook a total of 30 to 40 minutes, checking every 10 minutes to stir the pot. Soup is done when lentils and vegetables are tender, but not falling apart. If soup needs more liquid at any time, stir in a cup or two. (It should look like thick soup, but not like thick chili.) When everything is cooked through, add the vinegar and taste for seasoning, adjusting as needed. Pull out the bay leaves and discard.
For a smoother soup, blend some or all of it in a blender or with an immersion blender. (Be careful blending when the soup is hot; blend in small batches.) Return the blended soup to the pot and stir. After blending, it may need more liquid. It also will probably need more liquid after cooling and reheated as leftovers.
Garnish with a dollop of yogurt, chopped onion and/or herbs.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITHUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
Friday, October 17, 2014
Friday Food
Ah…Friday, and the weekend. Even better are autumn Fridays and weekends. Here’s to that time of year…and that time of week. Enjoy!
QUICK AND EASY MARINARA
This, as well as the next three recipes, are from “A New Twist” (by Matthew Kadley, M.S., R.D.) on pages 45 – 46 in the September 2012 issue of Runner’s World. In the article, Kadley writes about different types of pasta, including quinoa and brown-rice pastas, as well as a few others. If you’re looking to broaden your pasta horizon (and if, like me, you’re a pasta fanatic), you might want to dig up the September 2012 issue or check out the Runner’s World website.
1 pound plum tomatoes
4 garlic cloves
2 Tbls balsamic vinegar
oregano, salt & pepper, to taste
3 Tbls olive oil
In a food processor, combine tomatoes, garlic, balsamic vinegar, and oregano, salt and pepper. Process until smooth.
Transfer to saucepan. Stir in olive oil. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
Note: If you don’t have a food processor, you can do what I do and use a blender. (I’m really thinking of buying a food processor, though; if anyone has any recommendations for a good one – or a brand to steer clear of – let me know! Thanks!)
CILANTRO PUMPKIN PESTO
2 C cilantro
1/3 C roasted pumpkin seeds
1/3 C Parmesan
2 garlic cloves
juice of 1/2 a lemon
1/4 teaspoon salt
1/4 C olive oil
Place cilantro, pumpkin seeds, Parmesan garlic, lemon juice and salt in food processor. Pulse until coarsely minced. With machine running, pour in olive oil and process until well combined.
FIRE-ROASTED MEAT SAUCE
1 pound ground beef
1 chopped onion
1 copped bell pepper
3 minced garlic cloves
28-ounce can fire-roasted tomatoes
5-ounce can tomato paste
oregano, basil, chile flakes, salt, pepper, to taste
1/3 C red wine
1 Tbls sugar
Brown ground beef in a pan. Add onion, bell pepper and garlic cloves. Cook 3 minutes. Add tomatoes and tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add red wine and sugar. Simmer, reduce heat, and cook 1 hour.
CREAMY CASHEW MUSHROOM
1 C unsalted raw cashews
1 Tbls butter
1 chopped onion
3 C sliced mushrooms
1 tspn dried thyme
salt and pepper to taste
1 C low-fat milk
Place cashews in a bowl; cover with water and soak 2 hours. Heat butter in pan over medium heat. Add onion, mushrooms, thyme, and salt and pepper. Cook for 7 minutes. Add to a blender with milk and drained cashews; blend until smooth.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
QUICK AND EASY MARINARA
This, as well as the next three recipes, are from “A New Twist” (by Matthew Kadley, M.S., R.D.) on pages 45 – 46 in the September 2012 issue of Runner’s World. In the article, Kadley writes about different types of pasta, including quinoa and brown-rice pastas, as well as a few others. If you’re looking to broaden your pasta horizon (and if, like me, you’re a pasta fanatic), you might want to dig up the September 2012 issue or check out the Runner’s World website.
1 pound plum tomatoes
4 garlic cloves
2 Tbls balsamic vinegar
oregano, salt & pepper, to taste
3 Tbls olive oil
In a food processor, combine tomatoes, garlic, balsamic vinegar, and oregano, salt and pepper. Process until smooth.
Transfer to saucepan. Stir in olive oil. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
Note: If you don’t have a food processor, you can do what I do and use a blender. (I’m really thinking of buying a food processor, though; if anyone has any recommendations for a good one – or a brand to steer clear of – let me know! Thanks!)
CILANTRO PUMPKIN PESTO
2 C cilantro
1/3 C roasted pumpkin seeds
1/3 C Parmesan
2 garlic cloves
juice of 1/2 a lemon
1/4 teaspoon salt
1/4 C olive oil
Place cilantro, pumpkin seeds, Parmesan garlic, lemon juice and salt in food processor. Pulse until coarsely minced. With machine running, pour in olive oil and process until well combined.
FIRE-ROASTED MEAT SAUCE
1 pound ground beef
1 chopped onion
1 copped bell pepper
3 minced garlic cloves
28-ounce can fire-roasted tomatoes
5-ounce can tomato paste
oregano, basil, chile flakes, salt, pepper, to taste
1/3 C red wine
1 Tbls sugar
Brown ground beef in a pan. Add onion, bell pepper and garlic cloves. Cook 3 minutes. Add tomatoes and tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add red wine and sugar. Simmer, reduce heat, and cook 1 hour.
CREAMY CASHEW MUSHROOM
1 C unsalted raw cashews
1 Tbls butter
1 chopped onion
3 C sliced mushrooms
1 tspn dried thyme
salt and pepper to taste
1 C low-fat milk
Place cashews in a bowl; cover with water and soak 2 hours. Heat butter in pan over medium heat. Add onion, mushrooms, thyme, and salt and pepper. Cook for 7 minutes. Add to a blender with milk and drained cashews; blend until smooth.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
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