Ahhhh...almost the end of the week, as well as the first Thursday in December. Where does the time go? Who knows...
Here are today's six recipes, including Crispy Chicken and Chocolate-Cherry Parfait. Enjoy!
CHOCOLATE CHERRY TARTS
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-tarts
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118; Fat: 5 g; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g
Diabetic Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
TURKEY LONDON BROIL
Recipe Yield: Serves: 6
View online at https://diabeticgourmet.com/diabetic-recipes/turkey-london-broil.
Ingredients
4 cloves garlic, finely chopped
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 cup chopped fresh oregano
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1 boneless, skinless turkey breast (2 pounds)
Directions
Combine garlic, oil, lemon rind and juice, oregano, parsley, salt, pepper and wine in a 13x9x2-inch baking dish.
Place turkey breast, smooth side down, on a cutting board. Starting in center of thickest part on one half of the breast, cut meat horizontally in half but not all the way through. Spread meat out like an open book. Press lightly on thickest parts to make a rectangle of even thickness.
Place turkey in marinade in dish; turn several times to coat thoroughly. Cover and refrigerate at least 1 hour to marinate.
Heat broiler, or prepare a charcoal grill with hot coals, or heat a gas grill to medium-high. Place broiler pan or grill rack 4 inches from source of heat.
Remove turkey from marinade. Bring marinade to boiling in a small saucepan; boil 5 minutes. Broil or grill turkey 8 to 10 minutes per side or until internal temperature registers 170 degrees on an instant-read thermometer; baste with marinade every minute until last 3 or 4 minutes. Let turkey rest about 5 minutes. Cut into 1/4-inch-thick slices.
Nutritional Information Per Serving: Calories: 297; Fat: 14 g; Sodium: 158 mg; Cholesterol: 102 mg; Protein: 37 g; Carbohydrates: 2 g
Diabetic Exchanges: 4-1/2 Low-Fat Meat
CHOCOLATE-CHERRY PARFAIT
Recipe Yield: Servings: 6
https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-parfait
Ingredients
3 oz Neufchatel cream cheese
2 cup cold skim milk
3 oz package Jell-o sugar-free instant chocolate pudding
1 pound fresh bing cherries, pitted, cut in half
Directions
Blend cream cheese with 1/4 cup skim milk, on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes until smooth and well blended.
Add to 75% of the fresh cherries to 1/2 cup water, and cook until it boils for 1 minute. Remove from heat, drain well.
Alternately spoon pudding and cherries into parfait dishes, ending with pudding.
Garnish the top of each parfait with the remaining cherries.
Nutritional Information Per Serving: Calories: 116; Fat: 3.5 g; Sodium: 305 mg; Cholesterol: 14.5 mg; Carbohydrates: 16 g
Diabetic Exchanges: 1/2 Bread; 1/2 Fruit; 1 Fat
CRISPY CHICKEN
Recipe Yield: Servings: 4
Serving Size: 3 – 4 oz
Source: How to Cook for People with Diabetes
Book Title: How to Cook for People with Diabetes
View online at https://diabeticgourmet.com/diabetic-recipes/crispy-chicken
Ingredients
1 cup cornflakes
1/4 tsp thyme
1/4 tsp pepper
1 lb skinless, boneless chicken breast
1 Tbsp margarine, melted
Directions
Preheat the oven to 400°F. Crush the cornflakes between two sheets of wax paper. Mix the crushed cornflakes with the thyme and pepper.
Rinse the chicken thoroughly and pat dry with paper towels. Place the chicken, breast side up, in a 13 x 9 x 2-inch baking pan. Brush the chicken with the melted margarine. Sprinkle the corn-flakes on top of the chicken breasts.
Cover the baking pan with a lid or a large sheet of foil tucked under the sides of the pan. Bake for 30 minutes. Carefully remove foil, then bake, uncovered, for another 30 minutes.
Nutritional Information Per Serving: Calories: 202; Fat: 7 g; Sodium: 173 mg; Cholesterol: 73 mg; Protein: 26 g; Carbohydrates: 6 g
Diabetic Exchanges: 1/2 Starch, 3 Lean Meat
CHICKEN GUMBO SOUP
Recipe Yield: Yield: 6 servings
Serving Size: 1 cup
Source: The New Soul Food Cookbook for People with Diabetes
Book Title: The New Soul Food Cookbook for People with Diabetes
View online at https://diabeticgourmet.com/diabetic-recipes/chicken-gumbo-soup
Ingredients
1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions
Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
Add the tomatoes, corn, and okra and simmer for 15 minutes.
In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Nutritional Information Per Serving: Calories: 279; Fat: 7 g; Sodium: 720 mg; Cholesterol: 43 mg; Protein: 23 g; Carbohydrates: 31 g
Diabetic Exchanges: 2-1/2 Starch; 2 Lean Meat
LEMON SPIKED GARLIC GREENS
Recipe Yield: Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Title: 1,001 Delicious Recipes for People with Diabetes
View online at https://diabeticgourmet.com/diabetic-recipe/lemon-spiked-garlic-greens.
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Notes:
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.
Nutritional Information Per Serving: Calories: 58; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Protein: 5.9 g; Carbohydrates: 7 g
Diabetic Exchanges: 2 Vegetable
Showing posts with label Chocolate Cherry Tarts. Show all posts
Showing posts with label Chocolate Cherry Tarts. Show all posts
Thursday, December 3, 2020
Thursday, January 24, 2019
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six recipes to help you through the day, including 15-Minute Chili and Chocolate Cherry Tarts. Enjoy!
TWICE BAKED SWEET POTATOES WITH BACON AND CHIVES
This recipe begins, “Serve these tasty, twice-baked sweet potatoes as a meal, side or appetizer.”
Servings: 8
http://www.diabeticconnect.com/diabetic-recipes/general/7336-twice-baked-sweet-potatoes-with-bacon-and-chives
Ingredients
4 sweet potatoes (medium, rinsed and scrubbed)
6 slices cooked bacon
1/4 cup sour cream
2 tbsps chopped fresh chives
1/2 cup shredded Monterey Jack cheese
Directions
Heat oven to 400 degrees F. Line a baking sheet with foil. Poke sweet potatoes all over with a fork, then place on prepared baking sheet. Bake sweet potatoes 1 hour until soft and baked through. Set aside until cool enough to handle.
Cut cooled sweet potatoes in half lengthwise, then use a spoon to scoop out pulp, leaving a 1/4-inch wall. Transfer pulp to a large bowl, and return sweet potato shells to baking sheet. Crumble 4 slices cooked bacon and add to bowl. Add sour cream and 1 tablespoon chopped chives. Stir to combine.
Spoon filling into shells. Sprinkle tops with shredded cheese. Bake at 400 degrees F 5 to 10 minutes until cheese is melted. Top with remaining 2 slices bacon, crumbled, and remaining 1 tablespoon chopped chives.
Nutritional Facts: Calories: 187; Total Fat: 12g; Saturated Fat: 5g; Sodium : 226mg; Carbohydrates: 14g; Fiber: 2g; Sugars: 3g; Protein: 6g
CHILI-BEAN SOUP
Recipe Yield: Servings: 8
Source: Deliciously Healthy Favorite Foods Cookbook
Book Title: Deliciously Healthy Favorite Foods Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/chili-bean-soup
Ingredients
1/3 cup chopped green bell pepper
1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1" long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice
Directions
In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.
Nutritional Information Per Serving: Calories: 101; Fat: 2.9 g; Sodium: 395 mg; Cholesterol: 9 mg; Protein: 7.1 g; Carbohydrates: 12 g
Diabetic Exchanges: 1 Lean Meat, 1 Bread/Starch
HOT CHINESE CHICKEN SALAD
Recipe Yield: Servings: 6 (Serving = 1-1/3 Cup)
To view this online, click here.
Ingredients
8 ounces fresh or steamed Chinese egg noodles
1/4 cup 1/3-less-salt chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoons rice wine or dry sherry
1 teaspoon sugar substitute
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
1 clove garlic, minced
1-1/2 cups fresh pea pods, sliced diagonally
1 cup thinly sliced green or red bell pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup thinly sliced red or green cabbage
2 green onions, thinly sliced
Directions
Cook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside.
Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.
Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.
Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.
Nutritional Information Per Serving: Calories: 164; Fat: 4 g; Sodium: 353 mg; Cholesterol: 45 mg; Protein: 17 g; Carbohydrates: 9 g
Diabetic Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable
15-MINUTE CHILI
Serving Size: 1 cup
Recipe Yield: Serves 4
Source: Express Lane Diabetic Cooking
Book Title: Express Lane Diabetic Cooking
To view this online, click here.
Ingredients
1 pound ground turkey
1 (15 oz.) can kidney or pinto beans, drained and rinsed
1 can low-fat, low sodium chicken broth
1 (14.5 oz.) can diced tomatoes, undrained (flavored with chilies if you can find it)
1 (6 oz.) can tomato paste
1 tablespoon chili powder
1/8 teaspoon cinnamon
1/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
Directions
In a large non-stick saucepan, brown the ground turkey until it is no longer pink. Drain off any excess fat.
Add the remaining ingredients and bring to a boil. Lower heat and simmer for 10 minutes.
Nutritional Information Per Serving: Calories: 293; Fat: 5 g; Sodium: 596 mg; Cholesterol: 63 mg; Protein: 33 g; Carbohydrates: 30 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat
CHOCOLATE CHERRY TARTS
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-tarts
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118; Fat: 5 g; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g
Diabetic Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
VEGGIE PATCH SOUP
Yield: 10 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=835
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
TWICE BAKED SWEET POTATOES WITH BACON AND CHIVES
This recipe begins, “Serve these tasty, twice-baked sweet potatoes as a meal, side or appetizer.”
Servings: 8
http://www.diabeticconnect.com/diabetic-recipes/general/7336-twice-baked-sweet-potatoes-with-bacon-and-chives
Ingredients
4 sweet potatoes (medium, rinsed and scrubbed)
6 slices cooked bacon
1/4 cup sour cream
2 tbsps chopped fresh chives
1/2 cup shredded Monterey Jack cheese
Directions
Heat oven to 400 degrees F. Line a baking sheet with foil. Poke sweet potatoes all over with a fork, then place on prepared baking sheet. Bake sweet potatoes 1 hour until soft and baked through. Set aside until cool enough to handle.
Cut cooled sweet potatoes in half lengthwise, then use a spoon to scoop out pulp, leaving a 1/4-inch wall. Transfer pulp to a large bowl, and return sweet potato shells to baking sheet. Crumble 4 slices cooked bacon and add to bowl. Add sour cream and 1 tablespoon chopped chives. Stir to combine.
Spoon filling into shells. Sprinkle tops with shredded cheese. Bake at 400 degrees F 5 to 10 minutes until cheese is melted. Top with remaining 2 slices bacon, crumbled, and remaining 1 tablespoon chopped chives.
Nutritional Facts: Calories: 187; Total Fat: 12g; Saturated Fat: 5g; Sodium : 226mg; Carbohydrates: 14g; Fiber: 2g; Sugars: 3g; Protein: 6g
CHILI-BEAN SOUP
Recipe Yield: Servings: 8
Source: Deliciously Healthy Favorite Foods Cookbook
Book Title: Deliciously Healthy Favorite Foods Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/chili-bean-soup
Ingredients
1/3 cup chopped green bell pepper
1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1" long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice
Directions
In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.
Nutritional Information Per Serving: Calories: 101; Fat: 2.9 g; Sodium: 395 mg; Cholesterol: 9 mg; Protein: 7.1 g; Carbohydrates: 12 g
Diabetic Exchanges: 1 Lean Meat, 1 Bread/Starch
HOT CHINESE CHICKEN SALAD
Recipe Yield: Servings: 6 (Serving = 1-1/3 Cup)
To view this online, click here.
Ingredients
8 ounces fresh or steamed Chinese egg noodles
1/4 cup 1/3-less-salt chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoons rice wine or dry sherry
1 teaspoon sugar substitute
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
1 clove garlic, minced
1-1/2 cups fresh pea pods, sliced diagonally
1 cup thinly sliced green or red bell pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup thinly sliced red or green cabbage
2 green onions, thinly sliced
Directions
Cook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside.
Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.
Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.
Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.
Nutritional Information Per Serving: Calories: 164; Fat: 4 g; Sodium: 353 mg; Cholesterol: 45 mg; Protein: 17 g; Carbohydrates: 9 g
Diabetic Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable
15-MINUTE CHILI
Serving Size: 1 cup
Recipe Yield: Serves 4
Source: Express Lane Diabetic Cooking
Book Title: Express Lane Diabetic Cooking
To view this online, click here.
Ingredients
1 pound ground turkey
1 (15 oz.) can kidney or pinto beans, drained and rinsed
1 can low-fat, low sodium chicken broth
1 (14.5 oz.) can diced tomatoes, undrained (flavored with chilies if you can find it)
1 (6 oz.) can tomato paste
1 tablespoon chili powder
1/8 teaspoon cinnamon
1/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
Directions
In a large non-stick saucepan, brown the ground turkey until it is no longer pink. Drain off any excess fat.
Add the remaining ingredients and bring to a boil. Lower heat and simmer for 10 minutes.
Nutritional Information Per Serving: Calories: 293; Fat: 5 g; Sodium: 596 mg; Cholesterol: 63 mg; Protein: 33 g; Carbohydrates: 30 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat
CHOCOLATE CHERRY TARTS
Recipe Yield: Servings: 24
Source: Cinnamon Hearts
View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-tarts
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118; Fat: 5 g; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g
Diabetic Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
VEGGIE PATCH SOUP
Yield: 10 servings
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=835
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
Friday, March 30, 2018
Easter Food
Today is Good Friday; Sunday is Easter. Here are several recipes to try for Easter – or any time - including Baked Ham with Brown Sugar Glaze and Coconut Cream Cake w/Peaches. Enjoy!
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
Friday, April 14, 2017
Easter Food
Today is Good Friday; Sunday is Easter. Here are several recipes to try for Easter – or any time! Enjoy!
Note: Check out last Friday's post from my vegetarian blog (Vegetarian Delights) for several more recipes to try for your sides. I highly recommend my mom's Sweet Potato Soufflé. Very yummy!
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
Note: Check out last Friday's post from my vegetarian blog (Vegetarian Delights) for several more recipes to try for your sides. I highly recommend my mom's Sweet Potato Soufflé. Very yummy!
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
Friday, March 25, 2016
Easter Recipes - Friday
Today is Good Friday; Sunday is Easter. Here are several recipes to try for Easter – or any time! Enjoy!
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
MAKE-AHEAD FRIED CHICKEN
This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.
“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.
Ingredients
For the Marinade:
1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2 1/2 to 3 pounds chicken
For the Coating:
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
Preparation
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
COCONUT CREAM CAKE WITH PEACHES
This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.
To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.
Ingredients
For the Cake:
Nonstick cooking spray, as needed
4 large eggs
1 1/2 cups granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 2/3 cups dried unsweetened finely grated coconut
For the Filling and Topping:
2 1/4 cups heavy cream
2 to 3 tablespoons confectioners' sugar, to taste
1 teaspoon vanilla extract
3 large to 4 small ripe peaches or nectarines, diced
Sliced peaches or strawberries, or both, for decoration (optional)
Preparation
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
SCALLOPED POTATOES AND HAM
This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional
Directions
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
BAKED HAM WITH BROWN SUGAR GLAZE
This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes
To view this online, click here.
Ingredients
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic vinegar, or cider vinegar
1/2 - teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Directions
Heat oven to 325ºF.
Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
CROCKPOT CHUTNEY HAM
This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings
To view this online, click here.
Ingredients
3 lb. fully cooked boneless ham
1/4 tsp. pepper
2 (6 oz.) jars mango chutney
1 onion, chopped
1 Tbsp. balsamic vinegar
Preparation
Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
Thursday, January 21, 2016
Diabetic Thursday
An article from The Diabetic News, titled ”New Metformin Could Help 40-percent of Diabetes Patients That Currently Can't Take Metformin,” tells of a study by researchers at the University of North Carolina School of Medicine dealing with metformin and newly diagnosed patients. To read the article in its entirety, go to http://thediabeticnews.com/new-metformin-diabetes/.
And now for today's six recipes. Enjoy!
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Online: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information (Per Serving): Calories: 257; Protein: 18 g; Sodium: 795 mg; Cholesterol: 45 mg; Fat: 9 g; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
BAKED APPLES WITH RAISINS
Servings: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg ; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit
SALSA BEAN DIP
Yield: 14 servings
Serving size: 2 tablespoons
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View recipe: http://diabeticgourmet.com/recipes/html/733.shtml
Ingredients
3/4 cup mild or medium thick and chunky salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder (or to taste)
1 teaspoon ground cumin
1/8 teaspoon salt
Directions
Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving: Calories: 36; Protein: 2 g; Sodium: 74 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 0 g ; Carbohydrates: 7 g; Exchanges: 1/2 Starch
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View recipe: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
SPINACH, FETA AND GRAPE TOMATO OMELET
Yield: 4 servings.
Serving size: 1/2 omelet.
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil from the American Diabetes Association
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml
Ingredients
2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese
Directions
Combine egg substitute and milk in a medium bowl and whisk until well blended.
Place spinach and basil in another medium bowl; set aside.
Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
And now for today's six recipes. Enjoy!
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Online: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information (Per Serving): Calories: 257; Protein: 18 g; Sodium: 795 mg; Cholesterol: 45 mg; Fat: 9 g; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
BAKED APPLES WITH RAISINS
Servings: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg ; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit
SALSA BEAN DIP
Yield: 14 servings
Serving size: 2 tablespoons
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View recipe: http://diabeticgourmet.com/recipes/html/733.shtml
Ingredients
3/4 cup mild or medium thick and chunky salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder (or to taste)
1 teaspoon ground cumin
1/8 teaspoon salt
Directions
Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving: Calories: 36; Protein: 2 g; Sodium: 74 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 0 g ; Carbohydrates: 7 g; Exchanges: 1/2 Starch
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View recipe: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
SPINACH, FETA AND GRAPE TOMATO OMELET
Yield: 4 servings.
Serving size: 1/2 omelet.
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil from the American Diabetes Association
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml
Ingredients
2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese
Directions
Combine egg substitute and milk in a medium bowl and whisk until well blended.
Place spinach and basil in another medium bowl; set aside.
Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
Wednesday, January 6, 2016
Wednesday Recipes
It's Wednesday - half-way to the weekend. Here are today's six recipes to get you through today. Enjoy!
LAST-MINUTE BLACK BEAN SOUP
One of the cool thing about finding recipes for this blog is when I stumble across different websites or e-newsletters that offer yummy food or a new way to cook something that I might not have thought about. This recipe comes from one of those websites. Meal Makeover Moms is a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. Last-Minute Black Bean Soup was created by Liz Weiss, MS, RD for Meal Makeover Moms. Makes 4 Servings; Serving size about 1 cup
To view this recipe online, click here.
Ingredients
One 15-ounce can reduced-sodium black beans, undrained
1 1/2 cups frozen corn kernels
3/4 cup salsa
1/2 cup water
1/2 cup finely diced red bell pepper
2 tablespoons fresh lime juice (juice of 1 lime)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup reduced-fat sour cream, optional
Directions
In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
Serve in individual bowls and top with the cheese and sour cream as desired.
Nutrition: 180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron
CHICKEN POT PIE BUNDLES
This is another recipe from Meal Makeover Moms and makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 tablespoons canola oil, divided
1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)
1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
Pinch of black pepper
1 cup all-natural chicken broth
4 teaspoons cornstarch
3/4 cup frozen petite peas, thawed
3/4 cup frozen corn kernels, thawed
2 tablespoons grated Parmesan cheese
12 egg roll wraps (NOT the smaller wonton wrappers)
Directions
Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.
Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.
Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron
SPINACH SALAD WITH SMOKED CHICKEN, APPLE, WALNUTS, AND BACON
This comes from FamilyTime. It starts off, "Try this delicious and substantial salad. It calls for the thick-sliced smoked chicken, but you can also use smoked turkey from the deli counter instead." Prep. time: 5 minutes; Cooking time: 8 minutes; Serves: 4
To view this online, click here.
Ingredients
3/4 cup chopped walnuts
1/4 pound sliced bacon
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup cooking oil
2/3 pound smoked chicken breast, sliced
1 pound fresh spinach, stems removed, leaves washed (about 9 cups)
1 small red onion, chopped fine
1 Granny Smith apple, peeled, cored, and cut in 1/2-inch slices
Directions
Heat the oven to 350 degrees. Toast the walnuts until golden brown, about 8 minutes. Let cool.
In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.
In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.
In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
CLASSIC CARROT LAYER CAKE
This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook
To view this recipe online, click here.
Ingredients
1 stick butter- room temp.
1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup grapeseed or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)
For the Frosting:
12 oz cream cheese, softened
1 stick (1/2 cup) of butter, softened
2-4 cups of powdered sugar
1 teaspoon vanilla extract
1 teaspoons cinnamon
Instructions
Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.
On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.
On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.
Evenly divide the batter between your prepared pans.
Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.
For the Frosting:
Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.
Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.
Notes
*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.
*I grated these carrots super fine, either way is fine.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
LAST-MINUTE BLACK BEAN SOUP
One of the cool thing about finding recipes for this blog is when I stumble across different websites or e-newsletters that offer yummy food or a new way to cook something that I might not have thought about. This recipe comes from one of those websites. Meal Makeover Moms is a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. Last-Minute Black Bean Soup was created by Liz Weiss, MS, RD for Meal Makeover Moms. Makes 4 Servings; Serving size about 1 cup
To view this recipe online, click here.
Ingredients
One 15-ounce can reduced-sodium black beans, undrained
1 1/2 cups frozen corn kernels
3/4 cup salsa
1/2 cup water
1/2 cup finely diced red bell pepper
2 tablespoons fresh lime juice (juice of 1 lime)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup reduced-fat sour cream, optional
Directions
In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
Serve in individual bowls and top with the cheese and sour cream as desired.
Nutrition: 180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron
CHICKEN POT PIE BUNDLES
This is another recipe from Meal Makeover Moms and makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 tablespoons canola oil, divided
1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)
1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
Pinch of black pepper
1 cup all-natural chicken broth
4 teaspoons cornstarch
3/4 cup frozen petite peas, thawed
3/4 cup frozen corn kernels, thawed
2 tablespoons grated Parmesan cheese
12 egg roll wraps (NOT the smaller wonton wrappers)
Directions
Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.
Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.
Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron
SPINACH SALAD WITH SMOKED CHICKEN, APPLE, WALNUTS, AND BACON
This comes from FamilyTime. It starts off, "Try this delicious and substantial salad. It calls for the thick-sliced smoked chicken, but you can also use smoked turkey from the deli counter instead." Prep. time: 5 minutes; Cooking time: 8 minutes; Serves: 4
To view this online, click here.
Ingredients
3/4 cup chopped walnuts
1/4 pound sliced bacon
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup cooking oil
2/3 pound smoked chicken breast, sliced
1 pound fresh spinach, stems removed, leaves washed (about 9 cups)
1 small red onion, chopped fine
1 Granny Smith apple, peeled, cored, and cut in 1/2-inch slices
Directions
Heat the oven to 350 degrees. Toast the walnuts until golden brown, about 8 minutes. Let cool.
In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.
In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.
In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
CLASSIC CARROT LAYER CAKE
This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook
To view this recipe online, click here.
Ingredients
1 stick butter- room temp.
1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup grapeseed or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)
For the Frosting:
12 oz cream cheese, softened
1 stick (1/2 cup) of butter, softened
2-4 cups of powdered sugar
1 teaspoon vanilla extract
1 teaspoons cinnamon
Instructions
Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.
On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.
On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.
Evenly divide the batter between your prepared pans.
Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.
For the Frosting:
Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.
Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.
Notes
*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.
*I grated these carrots super fine, either way is fine.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
Thursday, April 30, 2015
Diabetic Thursday
It's Thursday...almost the end of the week (hooray!), and, at least here, on this blog, the day for diabetic recipes. And yes, it is okay to fix these, even if you're not diabetic or cooking for someone who is. Enjoy!
SPINACH, FETA AND GRAPE TOMATO OMELET
Yield: 4 servings.
Serving size: 1/2 omelet.
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil from the American Diabetes Association
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml
Ingredients
2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese
Directions
Combine egg substitute and milk in a medium bowl and whisk until well blended.
Place spinach and basil in another medium bowl; set aside.
Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
JALAPENO CORN MUFFINS
This comes from Diabetic Gourmet. Yield: 12 muffins
Online with Photo: http://diabeticgourmet.com/recipes/html/1260.shtml
Ingredients
1/2 cup cornmeal
1/3 cup skim milk
1/2 cup all-purpose flour
1/4 cup red pepper, finely chopped
2 Tbsp fresh jalapeno pepper, finely chopped
1 1/2 tsp baking powder
1/4 tsp garlic powder
1/4 tsp salt
1 egg, beaten
1 Tbsp canola oil
paprika (optional)
Directions
Preheat oven to 425F.
In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.
Nutritional Information Per Serving: Calories: 60; Protein: 2 g; Fat: 1.5 g; Sodium: 110 mg; Cholesterol: 20 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Carbohydrates: 10 g
SOUTHERN-STYLE SLAW
Yield: 12 servings
Serving size: about 1 cup.
View with photo: http://diabeticgourmet.com/recipes/html/1270.shtml
Ingredients
For the dressing:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 cup lite mayonnaise
2 tablespoons Dijon mustard
4 tablespoons apple cider vinegar
2 teaspoons fennel seed
3 tablespoons lemon juice
Salt & pepper, to taste
For the slaw:
2 each medium, seeded & sliced yellow bell peppers
2 each medium, seeded & sliced red bell peppers
4 cups shredded cabbage *
6 oz. bag shredded carrots *
5 each thinly sliced radishes
1 cup diced red onion
* If you would rather use store bought slaw mix, then a 14 oz. bag of cabbage coleslaw mix is about 6-3/4 cups and would work for this recipe.
Directions
Whisk together all dressing ingredients until well combined. Add salt & pepper to taste.
Mix together peppers, cabbage, carrots, radishes and red onion in a large bowl.
Toss the dressing in with the vegetables. Chill for 60 minutes, stir and serve.
Nutritional Information Per Serving: Calories: 100; Calories from Fat: 60; Protein: 1 g; Fat: 7 g; Sodium: 210 mg; Cholesterol: under 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 10 g
BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Yield: 12 servings.
Serving Size: 1 cup
View with photo: http://diabeticgourmet.com/recipes/html/1268.shtml
Ingredients
2 cups water
1/2 cup wild rice
1/2 cup sliced almonds
1 1/2 Tbsp canola oil
1 cup chopped onion
2 cups low-sodium chicken broth
2 cups water
1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional
1/2 tsp nutmeg
Directions
In medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don't burn. Remove and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g ; Carbohydrates: 17 g
BUTTERNUT SQUASH WITH BLACK BEANS
Makes: 6 servings
View Online: http://diabeticgourmet.com/recipes/html/1267.shtml
Ingredients
1 butternut squash (small)
1 teaspoon vegetable oil
1 onion (small, chopped)
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans black beans (16 ounces each, rinsed and drained)
1/2 teaspoon oregano
Directions
Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
Carefully peel the squash with a vegetable peeler or small knife.
Cut the squash into 1/2 inch cubes.
Peel and chop the onion.
In a large pan, heat the oil. Add the onion, garlic powder, and squash.
Cook for 5 minutes on medium heat.
Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
Add the beans and oregano. Cook until the beans are heated through.
Nutritional Information Per Serving: Calories: 110; Protein: 6 g; Fat: 1 g; Sodium: 270 mg; Saturated Fat: 0 g; Dietary Fiber: 7 g; Carbohydrates: 24 g
SPINACH, FETA AND GRAPE TOMATO OMELET
Yield: 4 servings.
Serving size: 1/2 omelet.
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil from the American Diabetes Association
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml
Ingredients
2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese
Directions
Combine egg substitute and milk in a medium bowl and whisk until well blended.
Place spinach and basil in another medium bowl; set aside.
Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
JALAPENO CORN MUFFINS
This comes from Diabetic Gourmet. Yield: 12 muffins
Online with Photo: http://diabeticgourmet.com/recipes/html/1260.shtml
Ingredients
1/2 cup cornmeal
1/3 cup skim milk
1/2 cup all-purpose flour
1/4 cup red pepper, finely chopped
2 Tbsp fresh jalapeno pepper, finely chopped
1 1/2 tsp baking powder
1/4 tsp garlic powder
1/4 tsp salt
1 egg, beaten
1 Tbsp canola oil
paprika (optional)
Directions
Preheat oven to 425F.
In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.
Nutritional Information Per Serving: Calories: 60; Protein: 2 g; Fat: 1.5 g; Sodium: 110 mg; Cholesterol: 20 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Carbohydrates: 10 g
SOUTHERN-STYLE SLAW
Yield: 12 servings
Serving size: about 1 cup.
View with photo: http://diabeticgourmet.com/recipes/html/1270.shtml
Ingredients
For the dressing:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 cup lite mayonnaise
2 tablespoons Dijon mustard
4 tablespoons apple cider vinegar
2 teaspoons fennel seed
3 tablespoons lemon juice
Salt & pepper, to taste
For the slaw:
2 each medium, seeded & sliced yellow bell peppers
2 each medium, seeded & sliced red bell peppers
4 cups shredded cabbage *
6 oz. bag shredded carrots *
5 each thinly sliced radishes
1 cup diced red onion
* If you would rather use store bought slaw mix, then a 14 oz. bag of cabbage coleslaw mix is about 6-3/4 cups and would work for this recipe.
Directions
Whisk together all dressing ingredients until well combined. Add salt & pepper to taste.
Mix together peppers, cabbage, carrots, radishes and red onion in a large bowl.
Toss the dressing in with the vegetables. Chill for 60 minutes, stir and serve.
Nutritional Information Per Serving: Calories: 100; Calories from Fat: 60; Protein: 1 g; Fat: 7 g; Sodium: 210 mg; Cholesterol: under 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 10 g
BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Yield: 12 servings.
Serving Size: 1 cup
View with photo: http://diabeticgourmet.com/recipes/html/1268.shtml
Ingredients
2 cups water
1/2 cup wild rice
1/2 cup sliced almonds
1 1/2 Tbsp canola oil
1 cup chopped onion
2 cups low-sodium chicken broth
2 cups water
1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional
1/2 tsp nutmeg
Directions
In medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don't burn. Remove and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g ; Carbohydrates: 17 g
BUTTERNUT SQUASH WITH BLACK BEANS
Makes: 6 servings
View Online: http://diabeticgourmet.com/recipes/html/1267.shtml
Ingredients
1 butternut squash (small)
1 teaspoon vegetable oil
1 onion (small, chopped)
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans black beans (16 ounces each, rinsed and drained)
1/2 teaspoon oregano
Directions
Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
Carefully peel the squash with a vegetable peeler or small knife.
Cut the squash into 1/2 inch cubes.
Peel and chop the onion.
In a large pan, heat the oil. Add the onion, garlic powder, and squash.
Cook for 5 minutes on medium heat.
Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
Add the beans and oregano. Cook until the beans are heated through.
Nutritional Information Per Serving: Calories: 110; Protein: 6 g; Fat: 1 g; Sodium: 270 mg; Saturated Fat: 0 g; Dietary Fiber: 7 g; Carbohydrates: 24 g
Wednesday, March 25, 2015
Wednesday Recipes
Half-way through the week...and on to the rest of the week. In the meantime, here are today's recipes. Word of advice: One of the recipes is not a real one, but was added for your entertainment. (Hint: It deals with an elephant.) Meanwhile, Enjoy!
CLASSIC CARROT LAYER CAKE
This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook
To view this recipe online, click here.
Ingredients
1 stick butter- room temp.
1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup grapeseed or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)
For the Frosting:
12 oz cream cheese, softened
1 stick (1/2 cup) of butter, softened
2-4 cups of powdered sugar
1 teaspoon vanilla extract
1 teaspoons cinnamon
Instructions
Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.
On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.
On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.
Evenly divide the batter between your prepared pans.
Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.
For the Frosting:
Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.
Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.
Notes
*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.
*I grated these carrots super fine, either way is fine.
MACARONI AND CHEESE
I'm really not sure where this one came from, except that it was in a long-since forgotten emailing list. It begins, “This is a classic macaroni and cheese recipe, made with sharp Cheddar cheese and topped with bread crumbs.” Macaroni and cheese recipe serves 4 to 6.
Ingredients:
6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon Worcestershire
3 cups milk
1 small onion, grated
3/4 pound shredded sharp Cheddar cheese (3 cups)
8 ounces elbow macaroni, cooked and drained
3/4 cup soft bread crumbs
Preparation:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
BUTTERNUT SQUASH WITH BLACK BEANS
Makes: 6 servings
View Online: http://diabeticgourmet.com/recipes/html/1267.shtml
Ingredients
1 butternut squash (small)
1 teaspoon vegetable oil
1 onion (small, chopped)
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans black beans (16 ounces each, rinsed and drained)
1/2 teaspoon oregano
Directions
Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
Carefully peel the squash with a vegetable peeler or small knife.
Cut the squash into 1/2 inch cubes.
Peel and chop the onion.
In a large pan, heat the oil. Add the onion, garlic powder, and squash.
Cook for 5 minutes on medium heat.
Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
Add the beans and oregano. Cook until the beans are heated through.
Nutritional Information Per Serving: Calories: 110; Protein: 6 g; Fat: 1 g; Sodium: 270 mg; Saturated Fat: 0 g; Dietary Fiber: 7 g; Carbohydrates: 24 g
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 ½ cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
ELEPHANT STEW
This last recipe is not one to actually be made. The (very) shortened story behind it is this: My dad sent me this in a long (9 page) letter written February 6, 1978 while on a train out of New York’s Grand Central Station during a blizzard.
One large elephant
Brown Gravy
Salt & pepper to taste
2 rabbits, optional
Cut elephant into bite size pieces. This should take about two months. Add brown gravy to cover & salt & pepper. Cook over a kerosene fire for about four weeks at 465 degrees.
This is sufficient to serve 3,800 people. If more guests are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
CLASSIC CARROT LAYER CAKE
This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook
To view this recipe online, click here.
Ingredients
1 stick butter- room temp.
1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup grapeseed or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)
For the Frosting:
12 oz cream cheese, softened
1 stick (1/2 cup) of butter, softened
2-4 cups of powdered sugar
1 teaspoon vanilla extract
1 teaspoons cinnamon
Instructions
Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.
On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.
On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.
Evenly divide the batter between your prepared pans.
Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.
For the Frosting:
Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.
Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.
Notes
*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.
*I grated these carrots super fine, either way is fine.
MACARONI AND CHEESE
I'm really not sure where this one came from, except that it was in a long-since forgotten emailing list. It begins, “This is a classic macaroni and cheese recipe, made with sharp Cheddar cheese and topped with bread crumbs.” Macaroni and cheese recipe serves 4 to 6.
Ingredients:
6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon Worcestershire
3 cups milk
1 small onion, grated
3/4 pound shredded sharp Cheddar cheese (3 cups)
8 ounces elbow macaroni, cooked and drained
3/4 cup soft bread crumbs
Preparation:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
BUTTERNUT SQUASH WITH BLACK BEANS
Makes: 6 servings
View Online: http://diabeticgourmet.com/recipes/html/1267.shtml
Ingredients
1 butternut squash (small)
1 teaspoon vegetable oil
1 onion (small, chopped)
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans black beans (16 ounces each, rinsed and drained)
1/2 teaspoon oregano
Directions
Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
Carefully peel the squash with a vegetable peeler or small knife.
Cut the squash into 1/2 inch cubes.
Peel and chop the onion.
In a large pan, heat the oil. Add the onion, garlic powder, and squash.
Cook for 5 minutes on medium heat.
Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
Add the beans and oregano. Cook until the beans are heated through.
Nutritional Information Per Serving: Calories: 110; Protein: 6 g; Fat: 1 g; Sodium: 270 mg; Saturated Fat: 0 g; Dietary Fiber: 7 g; Carbohydrates: 24 g
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 ½ cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
ELEPHANT STEW
This last recipe is not one to actually be made. The (very) shortened story behind it is this: My dad sent me this in a long (9 page) letter written February 6, 1978 while on a train out of New York’s Grand Central Station during a blizzard.
One large elephant
Brown Gravy
Salt & pepper to taste
2 rabbits, optional
Cut elephant into bite size pieces. This should take about two months. Add brown gravy to cover & salt & pepper. Cook over a kerosene fire for about four weeks at 465 degrees.
This is sufficient to serve 3,800 people. If more guests are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
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