Here are today's six recipes to get you through the weekend. Enjoy!
PECAN PIE
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “I've never really cared for pecan pie because it's typically too sweet. This recipe isn't like that at all. It's just wonderful. Both my mother and mother-in-law love this pie.”
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Makes One - 9-inch pie
To view this online, click here.
Ingredients
4 eggs
1 cup dark brown sugar*
3/4 cup light corn syrup*
1/2 teaspoon salt
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups pecans, chopped, lightly toasted
9-inch unbaked pie shell
1/3 cup (about 25) nice looking pecan halves
Preparation
Preheat oven to 400 degrees F.
Beat eggs will in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.
Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake Pecan Pie on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set.
Serve Pecan Pie at room temperature.
Notes in the Margin:
* I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.
MAPLE ACORN SQUASH
From Essential Eating, A Cookbook by Janie Quinn, via the December, 1005 issue of Publix's GreenWise publication.10 minutes prep time; serves 4
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with ¼ inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
VANILLA CHEESECAKE WITH SALTED CARAMEL
This comes from Tablespoon.com, and begins, “Creamy vanilla cheesecake with a graham cracker crust and drizzled with a dark salted caramel.” Prep Time: 1 hr 30 min; Total Time: 5 hr 30 mini; Servings: 12.
To view this online, click here.
Ingredients
Crust:
2 cups crushed graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 large eggs
Whipped Cream:
1 cup heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon vanilla extract
Salted Caramel:
3/4 cup white sugar
1/4 cup water
1/2 cup whipping cream, warmed
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt (and more for topping)
Directions
Preheat oven to 325°F.
For the crust: Combine the graham cracker crust, sugar, and butter until well combined. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 5-7 minutes.
For the cheesecake: Beat cream cheese, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating until blended after each egg. Pour into graham cracker crust. Bake for 50-55 minutes or until center is set.
Let cheesecake cool. Run a knife around the outside of the cheesecake before removing the rim. Refrigerate for at least four hours or overnight if possible.
Once cheesecake has cooled, prepare the whipped cream. For the whipping cream: Whip the heavy cream, sugar, and vanilla until soft peaks form. Spread over the top of the cheesecake.
For the salted caramel: In a large heavy saucepan combine the sugar and water over medium heat stirring constantly. Once mixture starts boiling, DO NOT STIR AT ALL. Continue to boil mixture for 8-12 minutes or until mixture turns a golden brown. Remove from heat. The mixture will continue to brown after removed from heat.
Quickly stir in butter and warmed cream, whisking until smooth. Add vanilla and sea salt and stir until combined. Pour into a container to cool. Caramel should be served at room temperature but stored in the fridge. Caramel will harden when cold.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
BOBBY'S PARKER HOUSE ROLLS
This comes from Bobby Flay of the Food Network'sBoy Meets Grill.
Total Time: 2 hr 45 min; prep: 20 min; Inactive: 2 hr; Cook: 25 min; Yields about 24 rolls; level: intermediate
To view this online, click here.
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
SWEET POTATO & SQUASH GRATIN
This comes from Seattle's Macrina Bakery's monthly email. (Hint: If you're not on their emailing list, I'd advise signing up. They have really great recipes. Go ahead, I'll wait.)
This recipe starts off, “This rich and creamy side dish is a wonderful addition to fall dinners and a must-have at Thanksgiving. We put our twist on classic potatoes au gratin by combining sweet potatoes with roasted chanterelles, delicata squash and chopped walnuts. You can substitute any of your favorite mushroom varieties for the chanterelles.” Makes 8 servings
To view this online, click here.
Ingredients
8 ounces chanterelles, cleaned and sliced into 1/2-inch pieces
2 tablespoons olive oil
1 large garlic clove, chopped
2 tablespoons fresh thyme, chopped and divided
1 cup heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 1/2 pounds delicata squash, peeled and thinly sliced
4 ounces Gruyère cheese, grated
1/2 cup walnuts, coarsely chopped
Preparation
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper for roasting the mushrooms. Butter a 7x10-inch baking dish or brush it with olive oil.
In a small bowl, toss mushrooms with olive oil, garlic and 1 tablespoon of the thyme. Layer the mushroom mixture evenly on the prepared baking sheet and season with salt and pepper. Roast the mushrooms in the oven for 20 to 25 minutes to reduce the moisture and slightly brown. Set aside and let cool.
In a medium saucepan over medium heat, combine the cream, milk, salt and pepper. Bring to a simmer and add in the sweet potatoes and squash. Cover the pan and continue simmering for 5 minutes, stirring occasionally. Remove the cover and stir in the Gruyère and mushrooms. Pour the mixture into the prepared baking dish in an even layer. Top with walnuts and remaining thyme.
Cover with foil and bake for 40 minutes. Remove foil and continue baking for 10 to 15 minutes until the top is golden brown and cream is reduced.
Let stand for 20 minutes before serving. Enjoy!
Showing posts with label Crockpot Vegetable Minestrone. Show all posts
Showing posts with label Crockpot Vegetable Minestrone. Show all posts
Friday, January 29, 2016
Friday, December 4, 2015
Friday Recipes
Finally, the end of the week. Here are six recipes to help you through the weekend. Enjoy!
CHOCOLATE CHIP PANCAKES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “Mini chocolate chips make these pancakes extra special. Try one of the easy variations for chocolate chip pecan pancakes or banana chocolate chip pancakes.
”Top these delicious chocolate chip pancakes with maple syrup, cane syrup, or a dessert sauce. The pancakes are the perfect breakfast for a birthday morning or special occasion treat. The kids will love them!” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time 35 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
2 cups all-purpose flour, 9 ounces
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
1 3/4 to 2 cups milk*
4 tablespoons melted butter
1/2 cup mini chocolate chips
vegetable oil and / or clarified butter for griddle
Preparation
In a large bowl, mix the flour, baking powder, salt, and sugar together until thoroughly blended.
In another bowl, beat the eggs with 1 3/4 cups of milk until light and well blended. Add the melted butter and blend thoroughly. Blend the egg and milk mixture into the dry ingredients just until mixed. Add a little more milk, if necessary for a rather thick but pourable batter. Do not overmix. Gently fold the chocolate chips into the batter.
Add a little oil and/or clarified butter to a large skillet or griddle and heat over medium heat. The oil is ready when a few drops of water "dance" when sprinkled over the griddle.
Pour the batter onto the griddle using a quarter cup measure or scoop. Turn the pancakes when the bubbles forming around the surface pop and don't fill in with more batter. The second side will cook more quickly -- about half the time as the first side. Lift slightly to see if they are browned on the bottom.
Move the pancakes to a plate, keep warm, and continue with the remaining batter.
Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.
*If the batter is very thick, add small amounts of milk to get the right consistency. The batter should be quite thick but should pour easily. Use a spoon or spatula to gently spread the batter into a circle.
Variations:
For lighter, fluffier pancake batter, separate the eggs. Beat the egg whites separately and fold into the batter just before folding in the chocolate chips.
Banana Chocolate Chip Pancakes: Fold in about 1/2 cup of mashed bananas into the batter with the chocolate chips.
Chocolate Chip Pecan Pancakes: Fold in about 1/4 cup of chopped pecans with the chocolate chips.
ANTHONY'S CHICKEN CACCIATORE
This comes from FamilyTime, and begins, “Using bottled pasta sauce and shredded cheeses makes this classic Italian dish quick and easy – and so good!” Serves 4 to 6; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
8 ounces of fettuccine, cooked as package directs
2 tablespoons flour
1 teaspoon Italian seasoning
4 (about 1 pound) boneless skinless chicken breast halves
2 tablespoons olive oil
2 cups (about 8 ounces) fresh mushrooms, slice
1/2 cup chopped onion
1 (26 ounce) jar CLASSICO roasted garlic pasta sauce
1 cup (about 2 ounces) shredded mozzarella or provalone cheese
Directions
In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender. Add pasta sauce and chicken. Cover and simmer 15 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
CHERRY PIE-STUFFED CHOCOLATE CAKE
If you're like me, just the name of this recipe got your attention! It comes from Duff Goldman of The Food Network's Holiday Baking Championship. Am I going to try this this weekend? Heck, yes! Total time: 50 min; Prep Time: 40 min; Cook Time: 10 min; Yield: 24 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/duff-goldman/cherry-pie-stuffed-chocolate-cake.print.html?oc=linkback
Ingredients
4 boxes chocolate cake mix, baked, cooled and leveled
3 cans store-bought whipped chocolate frosting
Nonstick cooking spray
All-purpose flour, for dusting
1 pie crust, recipe follows or store-bought
One 12-ounce can cherry pie filling
Confectioners' sugar, for garnish
Pie Crust:
1 1/2 pounds all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 pound (4 sticks) cold butter, cubed
1/4 cup heavy cream
4 egg yolks
Directions
Special equipment: a 4-inch round cutter; a ruler
Preheat the oven to 375 degrees F.
Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center.
Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes.
Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve.
Pie Crust:
In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight. Yield: 2 pie crusts.
ONE-SKILLET 'BLT' PASTA
Prep Time: 15 min; Total Time: 30 min; Servings: 6
To view this online, click here.
Ingredients
2 tablespoons Pure Wesson® Canola Oil
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1-1/4 cups water
1 cup Hunt's® Tomato Sauce
8 ounces dry rotini pasta, uncooked
1/2 teaspoon garlic salt
6 slices fully cooked bacon
1 pkg (6 oz each) baby spinach leaves
Grated Parmesan cheese, optional
Directions
Heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender. Add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. Bring to a boil. Cover; reduce heat and cook 12 minutes or until pasta is almost tender.
Meanwhile, heat bacon in microwave according to package directions. Chop bacon; set aside.
Place spinach on top of pasta mixture. Cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. Add bacon; stir to combine. Serve with Parmesan cheese, if desired.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes; 12 servings
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese.
CHOCOLATE CHIP PANCAKES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “Mini chocolate chips make these pancakes extra special. Try one of the easy variations for chocolate chip pecan pancakes or banana chocolate chip pancakes.
”Top these delicious chocolate chip pancakes with maple syrup, cane syrup, or a dessert sauce. The pancakes are the perfect breakfast for a birthday morning or special occasion treat. The kids will love them!” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time 35 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
2 cups all-purpose flour, 9 ounces
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
1 3/4 to 2 cups milk*
4 tablespoons melted butter
1/2 cup mini chocolate chips
vegetable oil and / or clarified butter for griddle
Preparation
In a large bowl, mix the flour, baking powder, salt, and sugar together until thoroughly blended.
In another bowl, beat the eggs with 1 3/4 cups of milk until light and well blended. Add the melted butter and blend thoroughly. Blend the egg and milk mixture into the dry ingredients just until mixed. Add a little more milk, if necessary for a rather thick but pourable batter. Do not overmix. Gently fold the chocolate chips into the batter.
Add a little oil and/or clarified butter to a large skillet or griddle and heat over medium heat. The oil is ready when a few drops of water "dance" when sprinkled over the griddle.
Pour the batter onto the griddle using a quarter cup measure or scoop. Turn the pancakes when the bubbles forming around the surface pop and don't fill in with more batter. The second side will cook more quickly -- about half the time as the first side. Lift slightly to see if they are browned on the bottom.
Move the pancakes to a plate, keep warm, and continue with the remaining batter.
Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.
*If the batter is very thick, add small amounts of milk to get the right consistency. The batter should be quite thick but should pour easily. Use a spoon or spatula to gently spread the batter into a circle.
Variations:
For lighter, fluffier pancake batter, separate the eggs. Beat the egg whites separately and fold into the batter just before folding in the chocolate chips.
Banana Chocolate Chip Pancakes: Fold in about 1/2 cup of mashed bananas into the batter with the chocolate chips.
Chocolate Chip Pecan Pancakes: Fold in about 1/4 cup of chopped pecans with the chocolate chips.
ANTHONY'S CHICKEN CACCIATORE
This comes from FamilyTime, and begins, “Using bottled pasta sauce and shredded cheeses makes this classic Italian dish quick and easy – and so good!” Serves 4 to 6; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
8 ounces of fettuccine, cooked as package directs
2 tablespoons flour
1 teaspoon Italian seasoning
4 (about 1 pound) boneless skinless chicken breast halves
2 tablespoons olive oil
2 cups (about 8 ounces) fresh mushrooms, slice
1/2 cup chopped onion
1 (26 ounce) jar CLASSICO roasted garlic pasta sauce
1 cup (about 2 ounces) shredded mozzarella or provalone cheese
Directions
In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender. Add pasta sauce and chicken. Cover and simmer 15 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
CHERRY PIE-STUFFED CHOCOLATE CAKE
If you're like me, just the name of this recipe got your attention! It comes from Duff Goldman of The Food Network's Holiday Baking Championship. Am I going to try this this weekend? Heck, yes! Total time: 50 min; Prep Time: 40 min; Cook Time: 10 min; Yield: 24 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/duff-goldman/cherry-pie-stuffed-chocolate-cake.print.html?oc=linkback
Ingredients
4 boxes chocolate cake mix, baked, cooled and leveled
3 cans store-bought whipped chocolate frosting
Nonstick cooking spray
All-purpose flour, for dusting
1 pie crust, recipe follows or store-bought
One 12-ounce can cherry pie filling
Confectioners' sugar, for garnish
Pie Crust:
1 1/2 pounds all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 pound (4 sticks) cold butter, cubed
1/4 cup heavy cream
4 egg yolks
Directions
Special equipment: a 4-inch round cutter; a ruler
Preheat the oven to 375 degrees F.
Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center.
Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes.
Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve.
Pie Crust:
In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight. Yield: 2 pie crusts.
ONE-SKILLET 'BLT' PASTA
Prep Time: 15 min; Total Time: 30 min; Servings: 6
To view this online, click here.
Ingredients
2 tablespoons Pure Wesson® Canola Oil
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1-1/4 cups water
1 cup Hunt's® Tomato Sauce
8 ounces dry rotini pasta, uncooked
1/2 teaspoon garlic salt
6 slices fully cooked bacon
1 pkg (6 oz each) baby spinach leaves
Grated Parmesan cheese, optional
Directions
Heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender. Add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. Bring to a boil. Cover; reduce heat and cook 12 minutes or until pasta is almost tender.
Meanwhile, heat bacon in microwave according to package directions. Chop bacon; set aside.
Place spinach on top of pasta mixture. Cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. Add bacon; stir to combine. Serve with Parmesan cheese, if desired.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes; 12 servings
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese.
Tuesday, October 6, 2015
Tuesday Recipes
Enjoy!
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
BANANA “ICE CREAM” FAKE OUT
This comes from Rachel Ray, of The Food Network's 30 Minute Meals. Total Time: 5 min; Prep: 5 min; Yield: 3 to 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/banana-ice-cream-fakeout-recipe.print.html?oc=linkback
Ingredients
3 bananas, peeled, cut into chunks and frozen
1/4 to 1/2 cup milk
1/4 cup chocolate syrup
1/4 cup chopped peanuts
Directions
In the bowl of a food processor, puree the bananas, adding the milk bit by bit as needed, until whipped to a creamy consistency, about 2 minutes.
Scoop into a bowl and top with the chocolate syrup and peanuts.
CARAMEL APPLE SNICKERDOODLES
This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9
To view this online, click here.
Ingredients
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon apple pie spice
Directions
Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.
Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.
Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
BANANA “ICE CREAM” FAKE OUT
This comes from Rachel Ray, of The Food Network's 30 Minute Meals. Total Time: 5 min; Prep: 5 min; Yield: 3 to 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/banana-ice-cream-fakeout-recipe.print.html?oc=linkback
Ingredients
3 bananas, peeled, cut into chunks and frozen
1/4 to 1/2 cup milk
1/4 cup chocolate syrup
1/4 cup chopped peanuts
Directions
In the bowl of a food processor, puree the bananas, adding the milk bit by bit as needed, until whipped to a creamy consistency, about 2 minutes.
Scoop into a bowl and top with the chocolate syrup and peanuts.
CARAMEL APPLE SNICKERDOODLES
This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9
To view this online, click here.
Ingredients
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon apple pie spice
Directions
Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.
Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.
Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
Wednesday, August 26, 2015
Wednesday Recipes
Better late than never. Here are today's six recipes. Enjoy!
VERY BERRY PIE WITH BLACKBERRY, BLUEBERRY AND RASPBERRY
This comes from Joy Nordenstrom, About.com's Cooking for Two and Romantic Meals Expert. She writes, “This Very Berry Pie with Blackberry, Blueberry and Raspberry was definitely the way to my guy’s heart! He loves this pie each and every time I have made it. It is truly one of his favorite desserts. In the fall and winter, when I can’t get the fresh berries as easily, I simply use frozen berries and just add a bit more cornstarch.” Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 6 slices of pie
To view this online, click here.
Ingredients
For Pie Filling and Crust:
1 pre-made refrigerated pie crust, Immaculate is my personal favorite brand
4 cups blackberries
2 cups raspberries
1 1/2 cups blueberries
1/4 cup of cornstarch (if berries are exceptionally juicy or if you are using frozen berries you will want to increase the amount of cornstarch and/or add some instant tapioca to the mix)
1 cup of sugar
2 teaspoons cinnamon
3 tablespoons lemon juice
2 tablespoons Almond Liquor (Amartto)
4 teaspoons of unsalted butter, cold
1/8 teaspoon of salt
For topping:
1 egg white
1/2 teaspoon of water
2 tablespoons of raw sugar
1 teaspoon cinnamon
1/8 teaspoon cardamom
For Serving:
Optional a scoop of vanilla or pralines and cream ice cream
Special Tools: 4-cup capacity glass pie dish
Preparation
Pre-heat the oven to 450 degrees and place a cookie sheet in the oven. Roll out the pre-made piecrust and place into a large glass pie dish. Combine the lemon juice, almond liquor and cornstarch in a large bowl. Combine the salt, sugar and cinnamon in another small bowl. Add the berries to the liquid mixture and lightly stir enough to cover berries. Sprinkle the sugar mixture over the berries and stir again till coated.
Pour into the piecrust. Chop up the butter into little pieces and scatter on top of the berries. Add the top crust and crimp the top and bottom crusts together. Cut 4-6 one-inch marks into the top of the crust with a sharp knife to allow the steam to escape while cooking.
Whisk vigorously the egg white and water. Use a pastry brush and paint the entire surface of the piecrust. Combine the sugar, cinnamon and cardamom. Sprinkle the sugar evenly over the surface of the piecrust. Cover the outer edge of the crust with tinfoil. Place pie on heated cookie sheet and put in center of oven. After 10 minutes reduce the oven temperature to 350 degrees. After a half hour remove the tinfoil and rotate the pie. Bake for a total of 45 minutes to one hour.
Once lightly browned, remove from oven and let sit on a wire rack for at least 3 hours. Yes, I know it is torture but if you don’t your pie won’t be fully set. There will still be juice when cut but it won’t collapse if properly set. Serve with vanilla or pralines and cream ice cream.
SOUTHERN PEACH COBBLER
This yummy recipe comes from The Baker Chick, one of my favorite emailed newsletters. This one begins, “Peach season is here and I hope you get a chance to bake this fabulous crowd-pleasing recipe. I’m my baker chick mojo comes back soon- again thank you so much for bearing with me! Xo” Yield: 10 – 12 servings. Adapted from Down How with the Neeleys on The Food Network.
To view this online, go to http://www.thebakerchick.com/2015/08/southern-peach-cobbler/.
Ingredients
10 ripe peaches – peeled and sliced
1 teaspoon cinnamon
2 cups brown sugar
3 tablespoons corn starch or flour
Biscuit Dough:
2 cups flour
1/4 cup granulated sugar, plus 1 1/2 tablespoons for sprinkling (raw sugar would be great for this too)
1/2 teaspoon salt
2 teaspoons baking powder
1 stick butter, cubed and chilled
3/4 cup buttermilk
1 egg white, for washing
Instructions
Preheat the oven to 375 degrees F.
In a large 13x9 baking dish, combine the peaches, brown sugar, cinnamon, and corn starch. Toss gently to combine.
n a large bowl combine the flour, sugar, salt, and baking powder. Cut in the butter with a fork, pastry blender or 2 knives until the dough resembles sand. Slowly add the buttermilk, stirring with a wooden spoon until the dough comes together. (You may not use all of the buttermilk.) With floured hands gently knead the dough together a bit until it comes together but is still sticky.
Scoop the dough into 4 inch (or so) biscuits and arrange over the peaches using your floured hands to flatten slightly if needed. Use the egg white as a wash, brushing on top of dough. Sprinkle the 1 1/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.
Serve warm with vanilla ice cream!
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
ONE-POT PASTA PRIMAVERA
Another goodie from Vegetarian Times, this time, from page 74 of the June 2011 issue. It starts off, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Serves 4 in 30 minutes or less.
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
nutritional information Per 2-cup serving: Calories: 346; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 52 g; Cholesterol: 0 mg; Sodium: 112 mg; Fiber: 5 g; Sugar: 5 g
CURRY CHICKEN
I'm not sure what emailing list I got this one from; maybe About.com? But when I saved it, it was without info.
The recipe starts off, "Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed." Serves 2 - 4; Prep Time: 10 minutes; Cook Time: 25 minutes
Ingredients:
3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional
Preparation:
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry1 until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).
Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
VERY BERRY PIE WITH BLACKBERRY, BLUEBERRY AND RASPBERRY
This comes from Joy Nordenstrom, About.com's Cooking for Two and Romantic Meals Expert. She writes, “This Very Berry Pie with Blackberry, Blueberry and Raspberry was definitely the way to my guy’s heart! He loves this pie each and every time I have made it. It is truly one of his favorite desserts. In the fall and winter, when I can’t get the fresh berries as easily, I simply use frozen berries and just add a bit more cornstarch.” Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 6 slices of pie
To view this online, click here.
Ingredients
For Pie Filling and Crust:
1 pre-made refrigerated pie crust, Immaculate is my personal favorite brand
4 cups blackberries
2 cups raspberries
1 1/2 cups blueberries
1/4 cup of cornstarch (if berries are exceptionally juicy or if you are using frozen berries you will want to increase the amount of cornstarch and/or add some instant tapioca to the mix)
1 cup of sugar
2 teaspoons cinnamon
3 tablespoons lemon juice
2 tablespoons Almond Liquor (Amartto)
4 teaspoons of unsalted butter, cold
1/8 teaspoon of salt
For topping:
1 egg white
1/2 teaspoon of water
2 tablespoons of raw sugar
1 teaspoon cinnamon
1/8 teaspoon cardamom
For Serving:
Optional a scoop of vanilla or pralines and cream ice cream
Special Tools: 4-cup capacity glass pie dish
Preparation
Pre-heat the oven to 450 degrees and place a cookie sheet in the oven. Roll out the pre-made piecrust and place into a large glass pie dish. Combine the lemon juice, almond liquor and cornstarch in a large bowl. Combine the salt, sugar and cinnamon in another small bowl. Add the berries to the liquid mixture and lightly stir enough to cover berries. Sprinkle the sugar mixture over the berries and stir again till coated.
Pour into the piecrust. Chop up the butter into little pieces and scatter on top of the berries. Add the top crust and crimp the top and bottom crusts together. Cut 4-6 one-inch marks into the top of the crust with a sharp knife to allow the steam to escape while cooking.
Whisk vigorously the egg white and water. Use a pastry brush and paint the entire surface of the piecrust. Combine the sugar, cinnamon and cardamom. Sprinkle the sugar evenly over the surface of the piecrust. Cover the outer edge of the crust with tinfoil. Place pie on heated cookie sheet and put in center of oven. After 10 minutes reduce the oven temperature to 350 degrees. After a half hour remove the tinfoil and rotate the pie. Bake for a total of 45 minutes to one hour.
Once lightly browned, remove from oven and let sit on a wire rack for at least 3 hours. Yes, I know it is torture but if you don’t your pie won’t be fully set. There will still be juice when cut but it won’t collapse if properly set. Serve with vanilla or pralines and cream ice cream.
SOUTHERN PEACH COBBLER
This yummy recipe comes from The Baker Chick, one of my favorite emailed newsletters. This one begins, “Peach season is here and I hope you get a chance to bake this fabulous crowd-pleasing recipe. I’m my baker chick mojo comes back soon- again thank you so much for bearing with me! Xo” Yield: 10 – 12 servings. Adapted from Down How with the Neeleys on The Food Network.
To view this online, go to http://www.thebakerchick.com/2015/08/southern-peach-cobbler/.
Ingredients
10 ripe peaches – peeled and sliced
1 teaspoon cinnamon
2 cups brown sugar
3 tablespoons corn starch or flour
Biscuit Dough:
2 cups flour
1/4 cup granulated sugar, plus 1 1/2 tablespoons for sprinkling (raw sugar would be great for this too)
1/2 teaspoon salt
2 teaspoons baking powder
1 stick butter, cubed and chilled
3/4 cup buttermilk
1 egg white, for washing
Instructions
Preheat the oven to 375 degrees F.
In a large 13x9 baking dish, combine the peaches, brown sugar, cinnamon, and corn starch. Toss gently to combine.
n a large bowl combine the flour, sugar, salt, and baking powder. Cut in the butter with a fork, pastry blender or 2 knives until the dough resembles sand. Slowly add the buttermilk, stirring with a wooden spoon until the dough comes together. (You may not use all of the buttermilk.) With floured hands gently knead the dough together a bit until it comes together but is still sticky.
Scoop the dough into 4 inch (or so) biscuits and arrange over the peaches using your floured hands to flatten slightly if needed. Use the egg white as a wash, brushing on top of dough. Sprinkle the 1 1/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.
Serve warm with vanilla ice cream!
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
ONE-POT PASTA PRIMAVERA
Another goodie from Vegetarian Times, this time, from page 74 of the June 2011 issue. It starts off, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Serves 4 in 30 minutes or less.
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
nutritional information Per 2-cup serving: Calories: 346; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 52 g; Cholesterol: 0 mg; Sodium: 112 mg; Fiber: 5 g; Sugar: 5 g
CURRY CHICKEN
I'm not sure what emailing list I got this one from; maybe About.com? But when I saved it, it was without info.
The recipe starts off, "Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed." Serves 2 - 4; Prep Time: 10 minutes; Cook Time: 25 minutes
Ingredients:
3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional
Preparation:
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry1 until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).
Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
Wednesday, August 12, 2015
Wednesday Recipes
Wednesday - half-way through the work week. Hope your end-of-summeris going well. In the meantime, here are today's recipes. Enjoy!
RASPBERRY DOUBLE CHOCOLATE CREAM CHEESE BARS
Peggy Trowbridge Filippone, About.com's Home Cooking guide, writes, “These rich bar cookies use two flavors of chocolate. Fast and easy to make due to the cake mix. Tried and true recipe brings raves." Prep Time: 15 minutes; cook time: 45 minutes; Yield: 24 to 36 cookie bars, depending on cut size
Ingredients:
Bottom:
4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 Tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) chocolate devil's food cake mix
1/2 cup semi-sweet chocolate chips
Topping:
1 (8-ounce) package cream cheese, at room temperature
2 eggs, at room temperature
2 cups powdered sugar
1/2 cup raspberry-flavored chocolate chips
Preparation:
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with nonstick foil.
For the Bottom:Cream 4 ounces of cream cheese, 1 egg, and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick (and give your arm a workout!), but piable like a soft dough. Using a spatula, press evenly into the bottom of the foiled pan. Evenly sprinkle on chocolate chips and press lightly into the batter with a spatula, but do not bury them.
For the Topping:
Place cream cheese, 2 eggs, and powdered sugar in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spread evenly over bottom layer. Sprinkle on raspberry chocolate chips.
Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares to serve.
Note: If you cannot find raspberry-flavored chocolate chips, substitute any other flavor or plain chips. Feel free to experiment using other flavored cake mixes.
“BETTER THAN THE DELI” MACARONI SALAD
This is from Kathy Kingsley, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BANANA ORANGE BREAD
It seems that some days' blogs start off with quite a few posts from one site or another. This yummy recipe is from Elizabeth Yetter, About.com's Bread Baking guide. She writes, "It’s fun to give away freshly baked gifts that comes from your own kitchen and friends and family enjoy eating sweet breads that they otherwise might not be able to bake on their own. This easy recipe for banana orange bread makes 2 mini loaves or one regular loaf." Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes.
To view online, click here.
Ingredients
2 bananas, mashed
1 small to medium orange, peel and juice
2 eggs, lightly beaten
2/3 cup vegetable oil
1-3/4 cups all-purpose flour
1/2 tbsp baking powder
pinch of salt
1/4 cup confectioner’s sugar
milk
Preparation
Grease two mini loaf pans.
Preheat oven 350 degrees F.
Mash bananas in large bowl.
Grate peel off one orange. Add peel to mashed bananas.
Squeeze orange juice into a small bowl. Remove seeds and pour juice into mashed bananas. Mix.
In separate bowl, mix together flour, baking powder, and salt.
Mix dry ingredients into wet.
Scrape batter into 2 mini loaf pans or one regular loaf pan.
Bake for 1 hour or until inserted knife comes out clean.
Remove loaves from oven and turn out onto rack. Allow to cool.
When cool, mix confectioner’s sugar with just enough milk to make a glaze. Drizzle glaze onto loaves and allow to set.
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
LIGHT SPINACH SALAD
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/775.shtml
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g ; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
RASPBERRY DOUBLE CHOCOLATE CREAM CHEESE BARS
Peggy Trowbridge Filippone, About.com's Home Cooking guide, writes, “These rich bar cookies use two flavors of chocolate. Fast and easy to make due to the cake mix. Tried and true recipe brings raves." Prep Time: 15 minutes; cook time: 45 minutes; Yield: 24 to 36 cookie bars, depending on cut size
Ingredients:
Bottom:
4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 Tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) chocolate devil's food cake mix
1/2 cup semi-sweet chocolate chips
Topping:
1 (8-ounce) package cream cheese, at room temperature
2 eggs, at room temperature
2 cups powdered sugar
1/2 cup raspberry-flavored chocolate chips
Preparation:
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with nonstick foil.
For the Bottom:Cream 4 ounces of cream cheese, 1 egg, and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick (and give your arm a workout!), but piable like a soft dough. Using a spatula, press evenly into the bottom of the foiled pan. Evenly sprinkle on chocolate chips and press lightly into the batter with a spatula, but do not bury them.
For the Topping:
Place cream cheese, 2 eggs, and powdered sugar in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spread evenly over bottom layer. Sprinkle on raspberry chocolate chips.
Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares to serve.
Note: If you cannot find raspberry-flavored chocolate chips, substitute any other flavor or plain chips. Feel free to experiment using other flavored cake mixes.
“BETTER THAN THE DELI” MACARONI SALAD
This is from Kathy Kingsley, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BANANA ORANGE BREAD
It seems that some days' blogs start off with quite a few posts from one site or another. This yummy recipe is from Elizabeth Yetter, About.com's Bread Baking guide. She writes, "It’s fun to give away freshly baked gifts that comes from your own kitchen and friends and family enjoy eating sweet breads that they otherwise might not be able to bake on their own. This easy recipe for banana orange bread makes 2 mini loaves or one regular loaf." Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes.
To view online, click here.
Ingredients
2 bananas, mashed
1 small to medium orange, peel and juice
2 eggs, lightly beaten
2/3 cup vegetable oil
1-3/4 cups all-purpose flour
1/2 tbsp baking powder
pinch of salt
1/4 cup confectioner’s sugar
milk
Preparation
Grease two mini loaf pans.
Preheat oven 350 degrees F.
Mash bananas in large bowl.
Grate peel off one orange. Add peel to mashed bananas.
Squeeze orange juice into a small bowl. Remove seeds and pour juice into mashed bananas. Mix.
In separate bowl, mix together flour, baking powder, and salt.
Mix dry ingredients into wet.
Scrape batter into 2 mini loaf pans or one regular loaf pan.
Bake for 1 hour or until inserted knife comes out clean.
Remove loaves from oven and turn out onto rack. Allow to cool.
When cool, mix confectioner’s sugar with just enough milk to make a glaze. Drizzle glaze onto loaves and allow to set.
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
LIGHT SPINACH SALAD
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/775.shtml
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g ; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
Wednesday, June 24, 2015
Week Day Recipes
It's Wednesday - half-way through the week. (Yay!) Here are today's recipes. Enjoy!
ANADAMA BATTER BREAD
This comes from Elizabeth Yetter, About.com's Bread Baking expert. She writes, “If you like dark breads with good flavor, you will want to try out this version of anadama bread. Made with molasses and a touch of brown sugar, this loaf makes a great snacking bread and tastes delicious when toasted and smothered in butter.” Prep Time: 120 minutes; Cook Time: 50 minutes; Total Time: 170 minutes; Yield: 1 loaf
To view this online, click here.
Ingredients
1 cup water, room temperature
2-1/4 tsp (1/4 oz or 1 package) active dry yeast
1/2 cup yellow cornmeal
1/4 cup molasses
1 Tbsp brown sugar, packed
4 Tbsp coconut oil
2 tsp sea salt
2-3/4 cups bread or all-purpose flour, about
Directions
In a large bowl, add water and yeast. Stir until the yeast is dissolved and then let stand for about 2 minutes. Next, add the cornmeal, molasses, brown sugar, coconut oil, and sea salt. Stir until the brown sugar and salt is dissolved. The salt does not kill the yeast. It “retards” or slows down the growth of yeast and brings out the flavor in the bread. Mix in 2 cups of the flour. Slowly add in the remaining flour.
Cover the bowl with a clean kitchen towel and set to rise in a warm, draft free area for 45 minutes or until doubled in size.
After the dough is finished with its first rise, stir down the dough inside the bowl. Grease a 9x5-inch bread pan with shortening. Lightly coat the bread pan with cornmeal. This is to help the bread release from the pan after being baked. If you don’t have cornmeal on hand, simply grease the bread pan and skip the cornmeal. Scrape the batter into the bread pan, cover with the clean kitchen cloth, and let rise a second time in a warm, draft free area for 45 minutes or until doubled. Bake the loaf at 375 degrees F for 50 minutes or until the top is dark brown and the bread sounds hollow when you tap on the top. Remove from oven and turn out onto a cooling rack. Allow to cool completely before storing or freezing.
You can easily freeze bread for toast or sandwiches. First allow the bread to cool completely. Slice the loaf as you would for sandwiches. Place all the slices in the bag, close it, and set it in the freezer.
To use, take out the slices you need to make sandwiches and allow them to thaw on the kitchen counter or lightly toast the slices. Make your sandwiches as you normally would.
Bread Baking Tips
Store brown sugar into an airtight container to keep it from becoming hard.
When measuring out brown sugar, always pack it down into the measuring cup or spoon unless the recipe tells you to do otherwise.
Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
An opened jar of molasses lasts up to one year.
To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
ASPARAGUS CHEF SALAD
Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml
Source: Cooking Healthy and Fast
Yield: 4-1/2 (1 cup) servings
Ingredients
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp.finely chopped onion
1 orange, peeled and cubed
Dressing:
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Directions
Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.
Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat
PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
This recipe begins, “Enjoy the warm flavors of pumpkin, maple, and ginger with this crustless cheesecake.”
Servings: 12
Serving Size: 1 slice (1/12 of cheesecake).
View online: http://diabeticgourmet.com/recipes/html/1279.shtml
Ingredients
3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)
Directions
Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side.
Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
Nutritional Information Per Serving: Calories: 130; Protein: 11 g; Fat: 2.5 g; Sodium: 420 mg; Cholesterol: 60 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 16 g
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
ANADAMA BATTER BREAD
This comes from Elizabeth Yetter, About.com's Bread Baking expert. She writes, “If you like dark breads with good flavor, you will want to try out this version of anadama bread. Made with molasses and a touch of brown sugar, this loaf makes a great snacking bread and tastes delicious when toasted and smothered in butter.” Prep Time: 120 minutes; Cook Time: 50 minutes; Total Time: 170 minutes; Yield: 1 loaf
To view this online, click here.
Ingredients
1 cup water, room temperature
2-1/4 tsp (1/4 oz or 1 package) active dry yeast
1/2 cup yellow cornmeal
1/4 cup molasses
1 Tbsp brown sugar, packed
4 Tbsp coconut oil
2 tsp sea salt
2-3/4 cups bread or all-purpose flour, about
Directions
In a large bowl, add water and yeast. Stir until the yeast is dissolved and then let stand for about 2 minutes. Next, add the cornmeal, molasses, brown sugar, coconut oil, and sea salt. Stir until the brown sugar and salt is dissolved. The salt does not kill the yeast. It “retards” or slows down the growth of yeast and brings out the flavor in the bread. Mix in 2 cups of the flour. Slowly add in the remaining flour.
Cover the bowl with a clean kitchen towel and set to rise in a warm, draft free area for 45 minutes or until doubled in size.
After the dough is finished with its first rise, stir down the dough inside the bowl. Grease a 9x5-inch bread pan with shortening. Lightly coat the bread pan with cornmeal. This is to help the bread release from the pan after being baked. If you don’t have cornmeal on hand, simply grease the bread pan and skip the cornmeal. Scrape the batter into the bread pan, cover with the clean kitchen cloth, and let rise a second time in a warm, draft free area for 45 minutes or until doubled. Bake the loaf at 375 degrees F for 50 minutes or until the top is dark brown and the bread sounds hollow when you tap on the top. Remove from oven and turn out onto a cooling rack. Allow to cool completely before storing or freezing.
You can easily freeze bread for toast or sandwiches. First allow the bread to cool completely. Slice the loaf as you would for sandwiches. Place all the slices in the bag, close it, and set it in the freezer.
To use, take out the slices you need to make sandwiches and allow them to thaw on the kitchen counter or lightly toast the slices. Make your sandwiches as you normally would.
Bread Baking Tips
Store brown sugar into an airtight container to keep it from becoming hard.
When measuring out brown sugar, always pack it down into the measuring cup or spoon unless the recipe tells you to do otherwise.
Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
An opened jar of molasses lasts up to one year.
To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
ASPARAGUS CHEF SALAD
Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml
Source: Cooking Healthy and Fast
Yield: 4-1/2 (1 cup) servings
Ingredients
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp.finely chopped onion
1 orange, peeled and cubed
Dressing:
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Directions
Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.
Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat
PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
This recipe begins, “Enjoy the warm flavors of pumpkin, maple, and ginger with this crustless cheesecake.”
Servings: 12
Serving Size: 1 slice (1/12 of cheesecake).
View online: http://diabeticgourmet.com/recipes/html/1279.shtml
Ingredients
3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)
Directions
Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side.
Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
Nutritional Information Per Serving: Calories: 130; Protein: 11 g; Fat: 2.5 g; Sodium: 420 mg; Cholesterol: 60 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 16 g
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
Wednesday, July 30, 2014
Soup - repost
Rerun of July 2's post.
Even on the busiest of week nights, we still need to eat. Here are some yummy – and relatively quick and easy – meals to fix. With the soup, you can always add a salad, sandwich and dessert, and you're ready to go. Enjoy!
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Even on the busiest of week nights, we still need to eat. Here are some yummy – and relatively quick and easy – meals to fix. With the soup, you can always add a salad, sandwich and dessert, and you're ready to go. Enjoy!
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Wednesday, July 2, 2014
Soup's On!
Even on the busiest of week nights, we still need to eat. Here are some yummy – and relatively quick and easy – meals to fix. With the soup, you can always add a salad, sandwich and dessert, and you're ready to go. Enjoy!
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
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