Pies

If you love pies as much as I do, today's your day. Check out the Creamy Lemonade Pie, the Almond Joy Pie, or any of the other yummy pies. Enjoy!

CHILLY CHOCOLATE PIE

This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”

Serves: 8

To view this online, click here.

Ingredients

1 cup whipping cream

10 ounces Hershey's chocolate almond bar

6 tablespoons water

1 8-inch graham cracker crust pie shell

Directions

Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.

Ready in 30 min.

CREAMY LEMONADE PIE

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

Ingredients

1 (5 oz) can evaporated milk

1 (3.4 oz) pkg. instant lemon pudding mix

2 (8 oz) pkg. cream cheese softened

3/4 C. lemonade concentrate

1 graham cracker crust

Directions

In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.

PEANUT BUTTER PIE

I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.

“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.

“Sure did,” he answered.

“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”

“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.

The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.

This is in my e-cookbook, Off The Wall Cooking.



Ingredients

8-ounce tub of Cool Whip (see note)

8-ounce block of cream cheese (see note)

1/2 cup peanut butter (smooth is preferable)

1/2 cup confectioner's sugar

Pie crust (see note)

Directions

Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.

Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.

BLUEBERRY PIE

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape."

Yield: 8 servings; Time: 2 hours, 30 minutes

This was featured in "The Perfect Imperfections of Blueberry Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1018208-blueberry-pie.

Ingredients

For the crust:

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8 to 10 tablespoons of ice water

1 egg, beaten with 1 tablespoon of water

For the filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2 to 3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the disks of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling. Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disk of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

SALTED MAPLE PIE

This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."

Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.

This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.

Ingredients

Perfect Pie Crust, prepared for a custard pie and chilled

1/2 cup plus 2 tablespoons unsalted butter (1-1/4 sticks), melted and cooled

1 cup dark robust (formerly Grade B) maple syrup

3/4 cup packed light brown sugar

1/4 cup fine yellow cornmeal

Heaping 1/4 teaspoon kosher salt

3 large eggs, at room temperature

1 large egg yolk, at room temperature

3/4 cup heavy cream, at room temperature

1 1/4 teaspoons pure vanilla extract

1 large egg, beaten

Flaky sea salt, for sprinkling

Preparation

On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.

Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.

Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.

Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.

Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.

Slowly pour the egg mixture into the maple mixture, and whisk just until combined.

Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.

Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.

Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

ALMOND JOY PIE

This is one of those recipes that I found somewhere or another. Long-since-forgotten emailing list? Facebook, perhaps? No clue, as it was saved without any "here's where it's from" notes.

Ingredients

Pie Filling Ingredients:

4 tbsp butter, melted

1 egg, beaten

1 tbsp all purpose flour

1/2 cup granulated sugar

1 1/2 cups shredded sweetened coconut

3/4 cup whole milk

1 tsp vanilla bean paste (extract will work)

Crust & Topping:

1 (6 oz) Chocolate Oreo Pie Crust

Ghiradelli Milk Chocolate Chips, melted

1/2 cup whole roasted almonds

Directions

Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.

Spread 1/4 cup almonds on the bottom of the pie crust, cover with 1/2 of the melted milk chocolate.

Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling.

Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown.

Allow to cool.

Scatter remaining 1/4 cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy!

Sometimes you feel like a nut, sometimes you don’t? No problem.

To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.

Best served at room temperature! If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Italian Wedding Soup With Turkey Meatballs and Heartburn-Friendly Chicken Pot Pie. Enjoy!

SLOW-COOKER BEEF STROGANOFF

This is from Betty Crocker, and begins, "When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe the next time you’re in need of mealtime inspiration."

Prep Time: 15 minutes; Total Time: 5 hours 15 minutes; Servings: 8

To view this online, click here.

Ingredients

1/4 cup butter

2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked noodles or rice

Directions

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips

Sprinkle with finely chopped fresh parsley for a bright finish.

Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.

With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.

It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

HEARTBURN-FRIENDLY CHICKEN POT PIE

This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.

"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, click here.

Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.

Ingredients

1 pound boneless, skinless chicken breasts

1/2 teaspoon salt

1 tablespoon olive oil

1 cup frozen carrots, thawed and drained

1 cup frozen peas, thawed and drained

1 (14.75-ounce) can cream-style corn

3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions

1 cup biscuit mix

Directions

Heat oven to 400 degrees F.

Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.

Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.

Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.

Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.

Cover and bake for 25 minutes.

In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.

Remove baking dish from oven and uncover.

Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.

Bake uncovered for 10 minutes, or until the biscuits are golden brown.

More About Chicken Pot Pie

“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”

Pot Pie History

“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).

“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.

“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”

BLUEBERRY PIE

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape."

Yield: 8 servings; Time: 2 hours, 30 minutes

This was featured in "The Perfect Imperfections of Blueberry Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1018208-blueberry-pie.

Ingredients

For the crust:

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8 to 10 tablespoons of ice water

1 egg, beaten with 1 tablespoon of water

For the filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2 to 3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the disks of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling. Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disk of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

This is from Sarah Copeland in The New York Times cooking e-newsletter. Sarah wrote, "Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs.

Ingredients

12 cups chicken broth

2 tablespoons olive oil, plus additional for greasing and serving

1 pound lean ground turkey

1/2 cup panko bread crumbs

1/3 packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese, plus more for serving

3/4 cup orzo, ditalini, acini di pepe or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.

Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.

Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.

Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.

Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

ZUCCHINI CASSEROLE

This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.

"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).

"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."

Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/3 cup onion (chopped, about 1/2 of a medium onion)

3 cloves garlic (chopped)

3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)

1 teaspoon Italian herbs (or oregano)

Salt and pepper

1 pound zucchini (approximately 2 medium)

1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)

Preparation

Heat oven to 400 F.

Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.

Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.

Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.

Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.

Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.

Ingredient Substitutions and Cooking Tips

If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

This comes from Colu Henry in The New York Times cooking enewletter. Colu wrote, "There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao."

Yield: 4 servings; Time: 30 minutes

View this online at https://cooking.nytimes.com/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew.

Ingredients

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons chopped fresh rosemary

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

1 packed cup canned whole tomatoes, drained

1 (15-ounce) can chickpeas, rinsed

1 cup ditalini

4 cups roughly chopped escarole, Tuscan kale or radicchio

Grated pecorino, for serving

Preparation

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Double-Post Thursday

Besides being Diabetic Thursday, it's Double-Post Thursday. Today's double post gears up a day early for the Labor Day weekend.

Here are six recipes to help you through today, as well as the weekend, including Barbecue Sauce and Homemade Rocky Road Ice Cream. Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)

Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

Sunday Recipes

I know, I know...I usually don't post on weekends. But I figured that since the 4th of July is this week (on Wednesday), I'd post a few more recipes to take to any gathering you might be going to. (Of course, you can fix these recipes any time!)

Today's offerings include a Barbecue Sauce recipe (because you can never have too many recipes for barbecue sauce!), Blueberry Pie, and Watermelon Punch. Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

WATERMELON PUNCH

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.

Ingredients

1 watermelon

6 oz. can orange juice, undiluted

1 T honey

1 liter bottle ginger ale

Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)

Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

Friday - Pre-Labor Day Recipes

It's finally Friday of a three-day weekend. Here are six recipes to help you through the weekend, as well as to get you ready for Labor Day, including Barbecue Sauce and Homemade Rocky Road Ice Cream. Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)



Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

Meatless Monday

It's Monday, which means it's time for Meatless Monday. Here are today's six meatless recipes to get you through the day, including Alabama Lemon ‘Cheese’ Cake and Black Bean Chili with Sweet Potato. Enjoy!

SUPER-FAST SPINACH LASAGNA

I’m frequently amazed at the number of places online that offer healthy recipes. Yes, healthy. This one comes from Accent Health, and makes 4 to 5 servings.

To view this online, click here.

Ingredients

One 5- or 6-ounce bag baby spinach, coarsely chopped

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

Salt and freshly ground black pepper

1 1/2 cups pasta sauce

One 16-ounce bag medium-sized frozen cheese ravioli

1 cup shredded part-skim mozzarella cheese

Directions

Preheat the oven to 375°F.

Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 30 seconds to 1 minute.

Raise heat to medium-high, add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper to taste.

Coat an 8x8-inch baking pan (or dish) with nonstick cooking spray. Spread 1/4 cup of the sauce in the pan. Arrange half the ravioli (about 16 pieces) evenly on top of the sauce. Spread the spinach over the ravioli then top with 1/2 cup cheese and 1/2 cup sauce. Cover evenly with the remaining ravioli, 3/4 cup sauce, and 1/2 cup cheese.

Cover with aluminum foil and bake until bubbly, about 35 minutes. Remove the foil and bake an additional five minutes. Let stand about five minutes before slicing and serving.

Nutrition: 260 calories, 11g fat (5g saturated), 690mg sodium, 29g carbohydrate, 4g fiber, 13g protein, 45% vitamin A, 15% vitamin C, 30% calcium, 15% iron

Recipe Created by Liz Weiss, MS, RD, Meal Makeover Moms

WILD RICE SALAD

This also comes from Accent Health, and makes 8 Servings.

To view this online, click here.

Ingredients

1 cup wild rice

1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)

1 orange bell pepper, cut into 1/4-inch dice

3 green onions, thinly sliced (white and light green parts only)

1/2 cup chopped fresh parsley

1/2 cup roughly chopped toasted pecans

1/2 cup dried cranberries

1 celery stalk, trimmed and thinly sliced

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Crumbled feta cheese, optional

Directions

Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.

When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.

Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.

Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C

The recipe ends with, “One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A.”

Credits

Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

ALABAMA LEMON ‘CHEESE’ CAKE

This was in The New York Times cooking e-newsletter. It begins, “This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.” Yield: 10 to 12 servings.

This was featured in “Two Recipes From Tracy K. Smith’s Kitchen” and can be viewed online here. Also, check out Melissa Clarke’s guide, “How to Frost a Cake”

Ingredients

For the Cake:

1 cup butter (2 sticks), at room temperature

2 cups sugar

1 tablespoon baking powder

3 cups sifted cake flour

3/4 cup milk

6 large egg whites, stiffly beaten

For the Lemon Filling:

1/2 cup butter (1 stick)

1 cup sugar

6 large egg yolks

Grated zest and juice of 2 lemons

For the 7-Minute Frosting:

2 egg whites, unbeaten

1 1/2 cups sugar

1/4 teaspoon salt

1/3 cup water

1 tablespoon light corn syrup

1 teaspoon vanilla

For Decorating:

1 cup shredded coconut

Preparation

Make the Cake:

Preheat oven to 350 degrees and grease three 8-inch cake pans.

With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.

Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.

Make the Lemon Filling:

Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.

Make the Frosting:

Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.

Assemble the Cake:

Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped (optional)

2 tbsp olive oil

1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)

1 15 ounce can diced tomatoes or tomato sauce

1/2 cup vegetable broth

1 tbsp chili powder

1 tsp cumin

1/2 tsp cayenne (or to taste)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preparation

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

Friday Recipes

Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)



Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

Friday Recipes

Finally, Friday. Here are six yummy recipes to help you through the weekend. Enjoy!

BUTTERY BREAKFAST CASSEROLE

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.” Yield: 8 to 10 servings.

To view this online, click here.

Ingredients

1 pound croissants (about 5 to 7), split in half lengthwise

1 tablespoon extra-virgin olive oil, more for baking dish

1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved

3/4 pound sweet Italian sausage, casings removed

2 teaspoons finely chopped fresh sage

8 large eggs

3 cups whole milk

1 cup heavy cream

8 ounces Gruyère, grated (2 cups)

1 1/4 teaspoons kosher salt

1 teaspoon black pepper

Preparation

Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.

In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.

In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.

Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.

When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

SPICY SPAGHETTI WITH TOMATOES AND FRESH ARUGULA “ALLE CAMPANE”

This comes from Danette St. Onge, About.com’s Italian Food expert. Dante wrote, “During the time I lived in Florence, Italy, one of my favorite casual restaurants in town was Le Campane, a spacious, bustling place in Borgo La Croce. While it is primarily popular as a low-key pizzeria, one of my favorite dishes there was from the pasta menu: their version of the classic, and extremely basic, dish spaghetti al aglio, olio e peperoncino (spaghetti with garlic, olive oil, and red chili pepper) -- with a fresh and intriguing twist. Fresh cherry tomatoes are lightly sauteed in olive oil together with the garlic and red chile pepper, and finely chopped fresh arugula and chives top the hot pasta -- their freshness, tang, and piquant bite play off of the spiciness of the red chile pepper flakes. This is a great dish and one that I make often: it's delicious and satisfying but also quick, easy and nutritious -- kind of like having your pasta and salad together in one dish!” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: about 2-3 servings

To view this online, click here.

Ingredients

1 tablespoon extra-virgin olive oil

1 clove garlic, peeled and finely minced

1/4 - 1/2 teaspoon dried red chile pepper flakes (you can adjust depending on how spicy you'd like the dish to be)

1/2 pound spaghetti (or any other long, thin pasta)

1 cup very ripe cherry or cocktail tomatoes (about 8-10 cherry tomatoes or 4-6 cocktail tomatoes), stemmed and halved

1/2 cup finely minced fresh chives

1/2 cup finely chopped fresh, wild arugula

Fine sea salt, to taste

Preparation

Place a large pot of 6 to 8 cups water to boil over high heat, covered.

Meanwhile, heat the olive oil in a medium, heavy-bottomed skillet over medium-high heat. Add the garlic and saute briefly until lightly browned, less than 1 minute. Add the chile pepper flakes and stir until fragrant, about 30 seconds. Add the tomatoes, lower the heat to medium and saute until tomatoes are heated through and slightly softened and the oil takes on a reddish-orange color, 2 to 3 minutes.

Remove from heat and set aside.

When the water reaches a rolling boil, add 1 to 2 tablespoons of coarse salt to the pot and add the pasta. Cook until just al dente, then drain well.

Toss the drained pasta in the garlic-tomato mixture until evenly distributed and well coated, adding a little more extra-virgin olive oil as necessary if it seems too dry. Season to taste with salt, then divide into portions and transfer to serving dishes.

In a medium bowl, stir the finely chopped chives and arugula together until mixed well. Sprinkle over the pasta, dividing evenly between the portions, and serve immediately.

SUPER-FAST SPINACH LASAGNA

I’m frequently amazed at the number of places online that offer healthy recipes. Yes, healthy. This one comes from Accent Health, and makes 4 to 5 servings.

To view this online, click here.

Ingredients

One 5- or 6-ounce bag baby spinach, coarsely chopped

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

Salt and freshly ground black pepper

1 1/2 cups pasta sauce

One 16-ounce bag medium-sized frozen cheese ravioli

1 cup shredded part-skim mozzarella cheese

Directions

Preheat the oven to 375°F.

Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 30 seconds to 1 minute.

Raise heat to medium-high, add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper to taste.

Coat an 8x8-inch baking pan (or dish) with nonstick cooking spray. Spread 1/4 cup of the sauce in the pan. Arrange half the ravioli (about 16 pieces) evenly on top of the sauce. Spread the spinach over the ravioli then top with 1/2 cup cheese and 1/2 cup sauce. Cover evenly with the remaining ravioli, 3/4 cup sauce, and 1/2 cup cheese.

Cover with aluminum foil and bake until bubbly, about 35 minutes. Remove the foil and bake an additional five minutes. Let stand about five minutes before slicing and serving.

Nutrition: 260 calories, 11g fat (5g saturated), 690mg sodium, 29g carbohydrate, 4g fiber, 13g protein, 45% vitamin A, 15% vitamin C, 30% calcium, 15% iron

Recipe Created by Liz Weiss, MS, RD, Meal Makeover Moms

WILD RICE SALAD

This also comes from Accent Health, and makes 8 Servings.

To view this online, click here.

Ingredients

1 cup wild rice

1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)

1 orange bell pepper, cut into 1/4-inch dice

3 green onions, thinly sliced (white and light green parts only)

1/2 cup chopped fresh parsley

1/2 cup roughly chopped toasted pecans

1/2 cup dried cranberries

1 celery stalk, trimmed and thinly sliced

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Crumbled feta cheese, optional

Directions

Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.

When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.

Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.

Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C

The recipe ends with, “One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A.”

Credits

Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

HONEY PISTACHIO ICE CREAM

This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.

“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.

“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.

“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.

“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.

“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”

Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings

To view this online, click here.

Ingredients

1 Cup whole milk

2 Cups heavy cream

1/2 Cup honey

1/4 Cup sugar

1 Tablespoon vanilla (vanilla paste is best, if you have it)

1/4 Teaspoon Salt

1 Cup shelled roasted and salted pistachios

Preparation

In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.

Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.