Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Meat Loaf with Sweet and Sour Sauce and Velveeta Ultimate Macaroni & Cheese. Enjoy!
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
MEAT LOAF WITH SWEET & SOUR SAUCE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1-1/2 lbs. ground round
small onion, chopped
1 egg
bread crumbs
4 oz. tomato sauce
salt/pepper to taste
Directions
Combine all above ingredients and mix well. Place into loaf pan.
Sweet/Sour Sauce
4 oz. tomato sauce
couple oz. water
2 T. mustard
2 T. vinegar
2 T. Worchestershire sauce
3 T. brown sugar
Directions for Sweet/Sour Sauce
Mix all ingredients for sauce. Pour about half of sauce over meatloaf. Bake meatloaf at 350 for 1 hour 15 min. Pour more sauce over meatloaf about half way thru cooking time.
Leftover meatloaf makes delicious sandwiches.
The ingredients for the sauce aren't exact. I've been making this recipe for so long I just kinda estimate the quantity. My family LOVES this meatloaf recipe and will not eat meatloaf anywhere, but home. Hope you enjoy it!!!
RED LENTIL SOUP WITH LEMON
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.
The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
SUPER EASY VEGETARIAN AND VEGAN CHILI
This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.
“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
Directions
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.
Nutrition Facts (from Calorie Count):
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.
To view this yumminess online, click here.
Ingredients
1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 cup butter
1⁄4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
Directions
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Showing posts with label Applesauce Pancakes. Show all posts
Showing posts with label Applesauce Pancakes. Show all posts
Thursday, February 27, 2020
Wednesday, May 15, 2019
Apples
Apples are one of my favorite (and versatile) fruits. True, there's apple pie, applesauce, apple cider and juice, but there's also so much more to make with them. Here are six recipes to try your hand at, including Apple-Cheddar Mac and Cheese and Apple Spice Cake with Vanilla Butter Sauce. Enjoy!
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
APPLE CRISP PANCAKES
This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”
Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13
To view this online, click here.
Ingredients
Streusel Topping
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons plus 2 teaspoons cold butter
Pancakes
2 cups Original Bisquick™ mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup peeled diced Granny Smith apple (1/4-inch)
1 cup milk
2 eggs
Toppings, If Desired
Powdered sugar
Real maple syrup
Sweetened whipped cream
Directions
In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
APPLE BREAKFAST BARS
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Directions
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375° until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
APPLE CRISP PANCAKES
This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”
Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13
To view this online, click here.
Ingredients
Streusel Topping
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons plus 2 teaspoons cold butter
Pancakes
2 cups Original Bisquick™ mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup peeled diced Granny Smith apple (1/4-inch)
1 cup milk
2 eggs
Toppings, If Desired
Powdered sugar
Real maple syrup
Sweetened whipped cream
Directions
In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
APPLE BREAKFAST BARS
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Directions
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375° until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
Thursday, March 7, 2019
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Meat Loaf with Sweet and Sour Sauce and Velveeta Ultimate Macaroni & Cheese. Enjoy!
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
MEAT LOAF WITH SWEET & SOUR SAUCE
This comes from the infamous long-since-forgotten emailing list.
1-1/2 lbs. ground round
small onion, chopped
1 egg
bread crumbs
4 oz. tomato sauce
salt/pepper to taste
Combine all above ingredients and mix well.
Sweet/Sour Sauce
4 oz. tomato sauce
couple oz. water
2 T. mustard
2 T. vinegar
2 T. Worchestershire sauce
3 T. brown sugar
Mix all ingredients for sauce. Pour about half of sauce over meatloaf. Bake meet loaf at 350 for 1 15 min. Pour more sauce over meatloaf about half way thru cooking time.
Leftover meatloaf makes delicious sandwiches.
The ingredients for the sauce aren't exact. I've been making this recipe for so long I just kinda estimate the quantity. My family LOVES this meatloaf recipe and will not eat meatloaf anywhere, but home. Hope you enjoy it!!!
RED LENTIL SOUOP WITH LEMON
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.
The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
SUPER EASY VEGETARIAN AND VEGAN CHILI
This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.
“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
Directions
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.
Nutrition Facts (from Calorie Count):
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.
To view this yumminess online, click here.
Ingredients
1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 cup butter
1⁄4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
Directions
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
MEAT LOAF WITH SWEET & SOUR SAUCE
This comes from the infamous long-since-forgotten emailing list.
1-1/2 lbs. ground round
small onion, chopped
1 egg
bread crumbs
4 oz. tomato sauce
salt/pepper to taste
Combine all above ingredients and mix well.
Sweet/Sour Sauce
4 oz. tomato sauce
couple oz. water
2 T. mustard
2 T. vinegar
2 T. Worchestershire sauce
3 T. brown sugar
Mix all ingredients for sauce. Pour about half of sauce over meatloaf. Bake meet loaf at 350 for 1 15 min. Pour more sauce over meatloaf about half way thru cooking time.
Leftover meatloaf makes delicious sandwiches.
The ingredients for the sauce aren't exact. I've been making this recipe for so long I just kinda estimate the quantity. My family LOVES this meatloaf recipe and will not eat meatloaf anywhere, but home. Hope you enjoy it!!!
RED LENTIL SOUOP WITH LEMON
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”
Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.
The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
SUPER EASY VEGETARIAN AND VEGAN CHILI
This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.
“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
Directions
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.
Nutrition Facts (from Calorie Count):
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.
To view this yumminess online, click here.
Ingredients
1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 cup butter
1⁄4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
Directions
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Monday, January 28, 2019
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's recipes include Meatloaf Magnifico and Chicken Dinner in a Crockpot. Enjoy!
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
MEATLOAF MAGNIFICO
This is from FamilyTime, and begins, “Double the flavor in this wonderful meatloaf by using some of the bountiful sauce inside and some on top of the final dish.”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 75 minutes
View this online here.
Ingredients
1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
1 1/2 pounds ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup dry bread crumbs
1 egg, beaten
Directions
Mix 1/2 cup of the sauce, beef, onion, bread crumbs and egg thoroughly. Shape firmly into an 8 x 4-inch loaf in a 13 x 9 x 2-inch baking pan.
Bake at 350°F. for 1 hour 15 minutes or until cooked through.
Heat the remaining sauce in a 2-quart saucepan over medium heat. Serve with the meatloaf.
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
CHICKEN DINNER IN A CROCKPOT
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Directions
Place the chicken in a crock-pot: sprinkle with basil and salt and pepper.
Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
MEATLOAF MAGNIFICO
This is from FamilyTime, and begins, “Double the flavor in this wonderful meatloaf by using some of the bountiful sauce inside and some on top of the final dish.”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 75 minutes
View this online here.
Ingredients
1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
1 1/2 pounds ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup dry bread crumbs
1 egg, beaten
Directions
Mix 1/2 cup of the sauce, beef, onion, bread crumbs and egg thoroughly. Shape firmly into an 8 x 4-inch loaf in a 13 x 9 x 2-inch baking pan.
Bake at 350°F. for 1 hour 15 minutes or until cooked through.
Heat the remaining sauce in a 2-quart saucepan over medium heat. Serve with the meatloaf.
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
CHICKEN DINNER IN A CROCKPOT
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Directions
Place the chicken in a crock-pot: sprinkle with basil and salt and pepper.
Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture.
Friday, January 25, 2019
Friday Recipes
It's Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Tex-Mex Beef & Rice Casserole and Apple Spice Cake. Enjoy!
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
APPLE SPICE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1/2 cup butter, melted
3 eggs, beaten
1 (21-oz) can apple pie filling
1 (15.25-oz) box yellow cake mix
1 tablespoon apple pie spice
Cooking spray
2 tablespoons flour
1/4 cup caramel sauce
1/2 cup whipped topping
Directions
Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.
Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.
Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
POT ROAST
This is from Brett Anderson in The New York Times cooking e-newsletter. The recipe begins, “At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.”
Yield: 6 to 8 servings; Time: 3 hours.
This was featured in“Coming Home To Pot Roast”, and can be viewed online here.
Ingredients
3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth
Preparation
Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
APPLE SPICE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1/2 cup butter, melted
3 eggs, beaten
1 (21-oz) can apple pie filling
1 (15.25-oz) box yellow cake mix
1 tablespoon apple pie spice
Cooking spray
2 tablespoons flour
1/4 cup caramel sauce
1/2 cup whipped topping
Directions
Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.
Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.
Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
POT ROAST
This is from Brett Anderson in The New York Times cooking e-newsletter. The recipe begins, “At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.”
Yield: 6 to 8 servings; Time: 3 hours.
This was featured in“Coming Home To Pot Roast”, and can be viewed online here.
Ingredients
3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth
Preparation
Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
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