Here are today's six recipes to help you through the day. Enjoy!
CRUSTY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
LOWCOUNTRY PICKLED COLESLAW
This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.
This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.
Ingredients
For the Slaw:
5 cups chopped green cabbage (1/2-inch pieces)
2 cups chopped purple cabbage (1/2-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
For the Dressing:
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
For Serving:
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper
Preparation
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
ASPARAGUS CHEF SALAD
Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml
Source: Cooking Healthy and Fast
Yield: 4-1/2 (1 cup) servings
Ingredients
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp.finely chopped onion
1 orange, peeled and cubed
Dressing:
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Directions
Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.
Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat
LEMON GREEK YOGURT POUND CAKE
This yumminess comes from The Baker Chick. While I've only been on her newsletter's emailing list for a couple of months, I can tell you that I love the stuff she bakes! I highly suggest signing up for her newsletter. This yields 1 9 inch loaf.
To view this online, click here. The recipe is adapted from The Food Network.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/4 cup for glaze
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice for cake, plus 1/4 cup for syrup and 2 tablespoon for glaze
1/2 cup greek yogurt
zest of one lemon
1/2 cup powdered sugar
Instructions
In a small bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.
Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the syrup:
Stir together 1/4 cup of lemon juice and 1/4 cup sugar until sugar has dissolved.
For the glaze:
Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
To finish:
Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm! Drizzle with the glaze. Serve warm or room temperature.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
BAKED MONTE CRISCO SANDWICHES
This recipe is from FamilyTime.com, and starts off, "Set aside the bread and serve this ham and cheese melt on puff pastry instead. Sweet and savory never tasted so good...especially when topped with a sprinkle of confectioners' sugar." Serves 4; prep time: 15 minutes; cook time: 20 minutes
To view this online, click
Ingredients
1 egg
1 tablespoon water
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
8 thin slices deli Black Forest ham
4 slices deli Swiss cheese (about 4 ounces)
confectioners' sugar
pure maple syrup
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.
With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
Notes: Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 427, Total Fat 28g, Saturated Fat 15g, Cholesterol 96mg, Sodium 861mg, Total Carbohydrate 24g, Dietary Fiber 2g, Protein 18g, Vitamin A 15%DV, Vitamin C 0%DV, Calcium 23%DV, Iron 11%DV
Showing posts with label Chicken Vegetable Skillet. Show all posts
Showing posts with label Chicken Vegetable Skillet. Show all posts
Tuesday, July 19, 2016
Tuesday, March 24, 2015
Tuesday Recipes
Where I'm sitting, I'm looking at a dreary-ish sky. It definitely looks like rain. Considering how much snow parts of the U.S. got this past winter, you're not going to hear me complain about the possibility of a little rain. If anything, it'll give me a chance to stay indoors and (maybe) get caught up so that I can get my Confessions of a Foodie blog out earlier in the day than I have in recent weeks.
On that note, here are today's recipes. Enjoy!
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
SLOPPY JOES
This comes from The Healing Heart Foundation website. Click the Recipes link on the left-hand side of the home page to find more yummy recipes. This one starts off, "You'd never know it's meatless." Serves 6
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
CACCIATORE
This also comes from The Healing Heart Foundation website, and starts off, "A single-skillet quick and easy version of the old Italian favorite Hunters' Stew." It serves 6.
This recipe also comes with several Healing Heart Hints:
"This is the way hunters in old Italy prepared whatever game they found. It's just as delicious made with all vegetables, meat substitutes or low-fat tofu. If bean curd or seitan is not available, crumble in two or three fat-free Boca Burgers instead for a 'beef' flavored dish that meat-eaters will not know was vegetarian.
"Dried bean curd (thit chay) is available in many Asian food markets. It comes in many forms, but for this dish, chips are recommended. Be sure to read the labels, some brands of bean curd are high in fat, others contain no fat at all.
"Seitan is a meat substitute made from wheat gluten, a protein in wheat that can be boiled and baked with various spices to make it resemble almost any kind of meat or fish. Seitan can be prepared at home, or it can be bought already prepared, usually frozen, in many health food stores and some Asian food markets."
2 T balsamic vinegar
1 1/2 C seitan or bean curd
1 C mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 large onion, coarsely chopped
2 sweet bell peppers, 1 green & 1 red, coarsely chopped
3 cloves of fresh garlic (or 1 t dried minced)
28-oz can chunky tomato sauce
1/3 C dry white wine or sherry
2 t dried oregano
2 t sweetener (succanat, sugar or substitute)
1/8 t freshly-ground pepper
1/2 t salt
In a large skillet, saute mushrooms, celery, carrot, onion, peppers and garlic in balsamic vinegar until tender (add a small amount of water, if needed). Add tomato sauce, bean curd, wine, oregano, salt, black pepper, and sugar. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Serve over rice or pasta.
6 servings, each 164 calories: 6% from fat (0.6 g), 67% from carbohydrates (26.2 g), 30% from protein (12.2 g). Sodium 284 mg, Fiber 3.6 g.
ROASTED VEGETABLES WITH AIOLI
This comes from Rebecca Franklin, About.com's French Food expert. She writes, "This roasted vegetables with aioli recipe makes an easy, elegant dish that can be served for a light lunch or a healthy dinner party. Take advantage of seasonal vegetables and the aioli variations listed below to make this Provencal specialty your own signature French recipe." Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6 to 8
To view this online, click here.
Ingredients
Aioli:
8 cloves garlic, crushed and chopped
1/2 teaspoon salt
6 egg yolks
2 1/2 cups extra-virgin olive oil
1/4 teaspoon ground black pepper
Roasted vegetables:
12 small golden flesh potatoes, peeled and halved
12 medium beets, peeled and quartered
24 medium carrots, peeled and cut into 3-inch pieces
24 asparagus spears, trimmed and cut into 3-inch pieces
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
6 hard-boiled eggs, quartered
Preparation
Bring water in a double-boiler pan to a simmer. Puree the crushed garlic, salt, and egg yolks in a blender. Scrape contents of blender into the top of double boiler and cook, whisking constantly, until the mixture tests 160F on an instant-read thermometer for 2 minutes.
Remove from heat, set the mixture aside and allow it to cool to room temperature. Pour oil into the garlic mixture in a slow, steady stream, while whisking constantly. Season the aioli with the black pepper and chill the mixture until serving time.
Heat the oven to 400F. Toss the prepared vegetables with the olive oil. Arrange the potatoes and beets on a parchment-lined baking sheet, and the carrots and asparagus on another. Roast the asparagus for 18 minutes, the carrots for 25 to 30 minutes, and the potatoes and beets for 35 to 40 minutes.
Arrange the roasted vegetables on a serving platter and season them with salt and pepper. Garnish the platter with the hard-boiled eggs and serve immediately.
Aioli Variations:
Tangerine Aioli: Prepare the aioli according to the instructions, adding 1 tablespoon of fresh tangerine zest to the ingredients in the blender.
Caper Dill Aioli: Prepare the aioli according to the instructions, adding 2 teaspoons of fresh, chopped dill and 2 tablespoons of drained capers when whisking in the oil.
Creole Aioli: Prepare the aioli according to the instructions; substitute 1 teaspoon of Creole seasoning for the salt and substitute 1 tablespoon coarse-grain mustard for 1 tablespoon of olive oil.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
On that note, here are today's recipes. Enjoy!
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
SLOPPY JOES
This comes from The Healing Heart Foundation website. Click the Recipes link on the left-hand side of the home page to find more yummy recipes. This one starts off, "You'd never know it's meatless." Serves 6
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
CACCIATORE
This also comes from The Healing Heart Foundation website, and starts off, "A single-skillet quick and easy version of the old Italian favorite Hunters' Stew." It serves 6.
This recipe also comes with several Healing Heart Hints:
"This is the way hunters in old Italy prepared whatever game they found. It's just as delicious made with all vegetables, meat substitutes or low-fat tofu. If bean curd or seitan is not available, crumble in two or three fat-free Boca Burgers instead for a 'beef' flavored dish that meat-eaters will not know was vegetarian.
"Dried bean curd (thit chay) is available in many Asian food markets. It comes in many forms, but for this dish, chips are recommended. Be sure to read the labels, some brands of bean curd are high in fat, others contain no fat at all.
"Seitan is a meat substitute made from wheat gluten, a protein in wheat that can be boiled and baked with various spices to make it resemble almost any kind of meat or fish. Seitan can be prepared at home, or it can be bought already prepared, usually frozen, in many health food stores and some Asian food markets."
2 T balsamic vinegar
1 1/2 C seitan or bean curd
1 C mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 large onion, coarsely chopped
2 sweet bell peppers, 1 green & 1 red, coarsely chopped
3 cloves of fresh garlic (or 1 t dried minced)
28-oz can chunky tomato sauce
1/3 C dry white wine or sherry
2 t dried oregano
2 t sweetener (succanat, sugar or substitute)
1/8 t freshly-ground pepper
1/2 t salt
In a large skillet, saute mushrooms, celery, carrot, onion, peppers and garlic in balsamic vinegar until tender (add a small amount of water, if needed). Add tomato sauce, bean curd, wine, oregano, salt, black pepper, and sugar. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Serve over rice or pasta.
6 servings, each 164 calories: 6% from fat (0.6 g), 67% from carbohydrates (26.2 g), 30% from protein (12.2 g). Sodium 284 mg, Fiber 3.6 g.
ROASTED VEGETABLES WITH AIOLI
This comes from Rebecca Franklin, About.com's French Food expert. She writes, "This roasted vegetables with aioli recipe makes an easy, elegant dish that can be served for a light lunch or a healthy dinner party. Take advantage of seasonal vegetables and the aioli variations listed below to make this Provencal specialty your own signature French recipe." Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6 to 8
To view this online, click here.
Ingredients
Aioli:
8 cloves garlic, crushed and chopped
1/2 teaspoon salt
6 egg yolks
2 1/2 cups extra-virgin olive oil
1/4 teaspoon ground black pepper
Roasted vegetables:
12 small golden flesh potatoes, peeled and halved
12 medium beets, peeled and quartered
24 medium carrots, peeled and cut into 3-inch pieces
24 asparagus spears, trimmed and cut into 3-inch pieces
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
6 hard-boiled eggs, quartered
Preparation
Bring water in a double-boiler pan to a simmer. Puree the crushed garlic, salt, and egg yolks in a blender. Scrape contents of blender into the top of double boiler and cook, whisking constantly, until the mixture tests 160F on an instant-read thermometer for 2 minutes.
Remove from heat, set the mixture aside and allow it to cool to room temperature. Pour oil into the garlic mixture in a slow, steady stream, while whisking constantly. Season the aioli with the black pepper and chill the mixture until serving time.
Heat the oven to 400F. Toss the prepared vegetables with the olive oil. Arrange the potatoes and beets on a parchment-lined baking sheet, and the carrots and asparagus on another. Roast the asparagus for 18 minutes, the carrots for 25 to 30 minutes, and the potatoes and beets for 35 to 40 minutes.
Arrange the roasted vegetables on a serving platter and season them with salt and pepper. Garnish the platter with the hard-boiled eggs and serve immediately.
Aioli Variations:
Tangerine Aioli: Prepare the aioli according to the instructions, adding 1 tablespoon of fresh tangerine zest to the ingredients in the blender.
Caper Dill Aioli: Prepare the aioli according to the instructions, adding 2 teaspoons of fresh, chopped dill and 2 tablespoons of drained capers when whisking in the oil.
Creole Aioli: Prepare the aioli according to the instructions; substitute 1 teaspoon of Creole seasoning for the salt and substitute 1 tablespoon coarse-grain mustard for 1 tablespoon of olive oil.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
Tuesday, January 6, 2015
Tuesday Recipes
The holidays are over. Part of me is thinking Finally! while the other part is thinking Already? But that's beside the point. Now we're back to regular eating. Of course, that doesn't have to mean boring, does it? Here's today's recipes. Enjoy!
LEMON GREEK YOGURT POUND CAKE
This yumminess comes from The Baker Chick. While I've only been on her newsletter's emailing list for a couple of months, I can tell you that I love the stuff she bakes! I highly suggest signing up for her newsletter. This yields 1 9 inch loaf.
To view this online, click here. The recipe is adapted from The Food Network.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/4 cup for glaze
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice for cake, plus 1/4 cup for syrup and 2 tablespoon for glaze
1/2 cup greek yogurt
zest of one lemon
1/2 cup powdered sugar
Instructions
In a small bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.
Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the syrup:
Stir together 1/4 cup of lemon juice and 1/4 cup sugar until sugar has dissolved.
For the glaze:
Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
To finish:
Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm! Drizzle with the glaze. Serve warm or room temperature.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
CROCKPOT POTATO SOUP
Another recipe from Linda Larsen, who writes, "My mom made this hearty potato soup when I was young; it's rich, delicious, and very inexpensive. I've adapted it to the crockpot." Prep time: 25 minutes; Cook time: 480 minutes; Total time: 505 minutes; Yield: 8 - 10 servings
To view online, click here.
Ingredients
5 russet potatoes, peeled and cubed
2 onions, chopped
4 cloves garlic, minced
3 (14-ounce) cans ready to serve chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
1 (13-ounce) can evaporated milk
3 tablespoons flour
1 cup sour cream
1 teaspoon dried oregano leaves
2 Tbsp. dried snipped chives
1/8 teaspoon celery salt
Preparation
Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours. When potatoes are tender, coarsely mash with large spoon or potato masher.
Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.
Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook on high for 20 minutes longer.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
BAKED MONTE CRISCO SANDWICHES
This recipe is from FamilyTime.com, and starts off, "Set aside the bread and serve this ham and cheese melt on puff pastry instead. Sweet and savory never tasted so good...especially when topped with a sprinkle of confectioners' sugar." Serves 4; prep time: 15 minutes; cook time: 20 minutes
To view this online, click
Ingredients
1 egg
1 tablespoon water
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
8 thin slices deli Black Forest ham
4 slices deli Swiss cheese (about 4 ounces)
confectioners' sugar
pure maple syrup
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.
With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
Notes: Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 427, Total Fat 28g, Saturated Fat 15g, Cholesterol 96mg, Sodium 861mg, Total Carbohydrate 24g, Dietary Fiber 2g, Protein 18g, Vitamin A 15%DV, Vitamin C 0%DV, Calcium 23%DV, Iron 11%DV
WINTER MINESTRONE
This is from Giada De Laurentiis of The Food Network's Giada at Home. Total Time: 50 min; Prep: 10 min; Cook: 40 min; Yield: 4 to 6 servings; Level: Easy
To read this online, go to: http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe2.html?oc=linkback
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
LEMON GREEK YOGURT POUND CAKE
This yumminess comes from The Baker Chick. While I've only been on her newsletter's emailing list for a couple of months, I can tell you that I love the stuff she bakes! I highly suggest signing up for her newsletter. This yields 1 9 inch loaf.
To view this online, click here. The recipe is adapted from The Food Network.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/4 cup for glaze
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice for cake, plus 1/4 cup for syrup and 2 tablespoon for glaze
1/2 cup greek yogurt
zest of one lemon
1/2 cup powdered sugar
Instructions
In a small bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.
Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the syrup:
Stir together 1/4 cup of lemon juice and 1/4 cup sugar until sugar has dissolved.
For the glaze:
Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
To finish:
Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm! Drizzle with the glaze. Serve warm or room temperature.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
CROCKPOT POTATO SOUP
Another recipe from Linda Larsen, who writes, "My mom made this hearty potato soup when I was young; it's rich, delicious, and very inexpensive. I've adapted it to the crockpot." Prep time: 25 minutes; Cook time: 480 minutes; Total time: 505 minutes; Yield: 8 - 10 servings
To view online, click here.
Ingredients
5 russet potatoes, peeled and cubed
2 onions, chopped
4 cloves garlic, minced
3 (14-ounce) cans ready to serve chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
1 (13-ounce) can evaporated milk
3 tablespoons flour
1 cup sour cream
1 teaspoon dried oregano leaves
2 Tbsp. dried snipped chives
1/8 teaspoon celery salt
Preparation
Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours. When potatoes are tender, coarsely mash with large spoon or potato masher.
Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.
Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook on high for 20 minutes longer.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
BAKED MONTE CRISCO SANDWICHES
This recipe is from FamilyTime.com, and starts off, "Set aside the bread and serve this ham and cheese melt on puff pastry instead. Sweet and savory never tasted so good...especially when topped with a sprinkle of confectioners' sugar." Serves 4; prep time: 15 minutes; cook time: 20 minutes
To view this online, click
Ingredients
1 egg
1 tablespoon water
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
8 thin slices deli Black Forest ham
4 slices deli Swiss cheese (about 4 ounces)
confectioners' sugar
pure maple syrup
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.
With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
Notes: Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 427, Total Fat 28g, Saturated Fat 15g, Cholesterol 96mg, Sodium 861mg, Total Carbohydrate 24g, Dietary Fiber 2g, Protein 18g, Vitamin A 15%DV, Vitamin C 0%DV, Calcium 23%DV, Iron 11%DV
WINTER MINESTRONE
This is from Giada De Laurentiis of The Food Network's Giada at Home. Total Time: 50 min; Prep: 10 min; Cook: 40 min; Yield: 4 to 6 servings; Level: Easy
To read this online, go to: http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe2.html?oc=linkback
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
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