Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
TURKEY AND RICE QUICHE
This comes from the semi-infamous long-since-forgotten-emailing-list. Yield: Makes 8 servings (2 triangles each)
Ingredients
3 cups cooked rice, cooled to room temperature
1 1/2 cups cooked turkey cubes
3/4 cup finely diced fresh tomatoes
1/4 cup sliced green onions
1/4 cup finely diced green pepper
1 tablespoon chopped fresh basil
1/2 teaspoon seasoned salt
1/8 to 1/4 teaspoon ground red pepper
4 eggs, beaten
1/2 cup milk
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
Directions
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in greased 9x13-inch pan.
Top with cheeses.
Bake at 350 degrees 20 to 25 minutes or until knife inserted near center comes out clean.
To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
RATATOUILLE WITH SUMMER HERBS
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree. Reprinted with permission from Small Plates, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007)." Prep Time: 20 minutes; Cook Time: 50 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 globe eggplant (about 1 pound), unpeeled and cut into 1-inch cubes
Kosher salt for sprinkling, plus 1 teaspoon
1/2 cup olive oil
1 sweet onion, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1/2 red bell pepper, seeded and cut into 1-inch squares
1 tablespoon minced garlic
1 pound ripe tomatoes, seeded and chopped
1/3 cup tomato paste
3 tablespoons minced fresh basil
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
Freshly ground black pepper
Preparation
Preheat the oven to 400°F. Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes. Pat the eggplant dry. Spread on a sided baking sheet and pour 1/4 cup of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 teaspoon salt. Bake, turning once or twice, until tender, 25 to 30 minutes.
In a large skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
Add the onion and sauté until browned, 5 to 7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes. Stir in the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste. Divide among 6 small plates and serve.
TRIPLE FRUIT PIE
This comes from FamilyTime.com, and starts off, "Berries and rhubarb are plentiful and inexpensive. Try making this pie. It is so good!!" Prep. time: 5 minutes; Cooking time: 30; Serves: 6-8; Source: Taste of Home Cookbook
To view this online, click here.
Ingredients
1 1/4 cups fresh blueberries
1 1/4 cups fresh raspberries
1 1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
pastry shell, for double-crust pie (9 inches)
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
NOTE: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
CHEESE VEGETABLE CHOWDER
Another from a long-since forgotten emailing list.
1/4 c. butter
2 c. chopped green cabbage
1 c. sliced onions
1 c. diced celery
1 c. thinly sliced carrots
2 1/2 c. shredded Cheddar cheese
9 oz. pkg. peas, partially thawed
17 oz. can creamed corn
2 1/2 c. milk
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
In large saucepan, melt butter; add cabbage, onions, celery, carrots, and peas. Saute 8-10 minutes or until crisp-tender. Add corn, milk, salt, and pepper and thyme. Reduce heat and simmer 20 minutes, stirring occasionally. Add cheese; stir until melted. Serves 6 (1 1/3 cups). Great with some homemade biscuits.
DECADENT TROPICAL FRUIT SALAD
Not sure where this one came from, but it would almost make for a nice dessert or afternoon treat.
1 (8 oz.) package cream cheese, softened
2 (6 oz.) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 oz.) can crushed pineapple in juice, drained
1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish)
In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.
Number of Servings: 10-12
GRILLED SUMMER VEGETABLE SALAD WITH CHICKPEAS AND BASIL
Serves 4 to 6
Another one that I'm not sure on its origins. It had been on some recipe list that I'd once subscribed to, years ago. The writer, though, has added, "Enjoy the summer harvest with this delicious salad. Freshly grated parmesan provides the best flavor but experiment with other cheeses like feta, gruyère or Manchego, if you like."
2 tablespoons extra virgin olive oil, plus more for oiling the grill
1 yellow bell pepper, cored, seeded and quartered
1 red bell pepper, cored, seeded and quartered
1 small red onion, cut into thick rings
2 zucchini, thickly sliced lengthwise
2 yellow squash, thickly sliced lengthwise
2 cloves garlic, chopped
2 tablespoons red wine vinegar
2 tablespoons chopped basil
1 (15-ounce) can chickpeas, rinsed and drained
Salt and pepper to taste
1/2 cup grated parmesan cheese
Oil grill grates, then preheat grill to medium high heat. Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total; transfer to a large platter as done. Set aside to let cool before cutting into bite-size pieces.
In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper. Garnish with parmesan and serve immediately or cover and chill until ready to serve.
Nutrition Per serving (about 11oz/326g-wt.): 230 calories (80 from fat), 9 g total fat, 2.5 g saturated fat, 5 mg cholesterol, 620 mg sodium, 29 g total carbohydrate (7g dietary fiber, 5g sugar), 10 g protein
Showing posts with label Decadent Tropical Fruit Salad. Show all posts
Showing posts with label Decadent Tropical Fruit Salad. Show all posts
Friday, June 12, 2015
Tuesday, August 26, 2014
Week Day Recipes
The last week of August calls for summer recipes before we head into the Labor Day weekend. Enjoy!
PEACH COBBLER
Kathy Kingsley, About.com's American Food guide, writes, “This Peach Cobbler recipe is the quintessential summer dessert. Fresh, ripe peaches need little enhancement in the way of flavor - just a little lemon juice and sugar makes for a luscious dessert that tastes as fresh as the fruit itself. Serve this cobbler warm with a scoop of vanilla ice cream, whipped or plain heavy cream. See the Recipe Notes below to make a star-spangled version.”
Ingredients
9 ripe medium peaches (about 3 pounds)
2 tablespoons fresh lemon juice
1/2 cup plus 2 teaspoons sugar
1/4 teaspoon ground cinnamon
Biscuit Topping
1 1/3 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 stick (1/4 cup) cold butter, cut into small pieces
2/3 cup buttermilk
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
Preparation
Preheat the oven to 350°F.
To peel the peaches, bring a large pot of water to a boil over high heat. Immerse the peaches in the boiling water for 1 minute. Using a slotted spoon, remove the peaches form the water and rinse them under cold running water. Using a paring knife, slip off the skins, they should slide off easily.
Slice the peaches into wedges and put them into a 2 quart baking dish. Add the lemon juice and 1/2 cup of sugar and toss to coat.
Cover the dish with foil and bake for 15 minutes, or until the peaches are hot and the juices are bubbling.
Meanwhile, make the biscuit topping. In a large bowl, mix the flour, sugar, baking powder, baking soda, and cinnamon. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Pour the buttermilk over the top, and use a fork to toss the mixture until it clumps together.
Remove the foil from the peaches. Using 2 spoons, drop heaping tablespoons of the dough over the peaches. Mix the remaining 2 teaspoons of sugar with the cinnamon and sprinkle it over the dough.
Bake the cobbler until the biscuits are golden brown and a toothpick inserted into them comes out clean, about 20 minutes. Remove the cobbler from the oven and set it on a wore rack to cool. 8. Serve the cobbler warm or at room temperature with vanilla ice cream, if desired.
Recipe Notes
• To make the star-spangle version, flatten the biscuit dough about a 3/4-inch- thick and cut out dough with a star-shaped cookie cutter. Arrange the stars over the fruit and bake as directed. Once cooled, sprinkle the stars with some confectioners' sugar.
• To make a Peach-Blueberry Cobbler, peel and slice 5 medium peaches. Put them into the casserole and add 2 cups of rinsed, fresh blueberries. Toss with the lemon juice and sugar and proceed as directed.
• To make a Peach-Raspberry Cobbler, peel and slice 5 medium peaches. Put them into the casserole and add 2 cups of rinsed, fresh raspberries. Toss with the lemon juice and sugar and proceed as directed.
BLUEBERRY CRUMB PIE
Another recipe from Kathy Kingsley, who writes, “Nothing says summer more than a fresh blueberry pie. The cornmeal gives the crumb topping a slight crunch and whole-grain flavor. The topping may seem soggy when the pie is warm, but as it cools it becomes firm. Store the pie at room temperature on the day it is baked, and then wrap with plastic and refrigerate up to 3 days.”
Ingredients
Pastry for single-crust pie
Blueberry Filling
4 cups fresh or frozen, thawed blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons water
2 teaspoons grated lemon zest
1/4 teaspoon ground cinnamon
Cornmeal Crumb Topping
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup packed light or dark brown sugar
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) butter, chilled and cut into small pieces
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 8 Servings
Preparation
Preheat the oven to 450°F.
Roll out the pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch diameter circle. Trim the ragged edges. Line the pie plate with the dough. Prick the bottom and sides of the pie shell with a fork. Line the pastry with a double-thickness of foil. Bake until lightly colored, about 10 minutes. Remove the foil and bake until the crust is golden brown, about 10 minutes more. Set the pie crust on a wire rack to cool. Reduce the oven temperature to 375°F.
To make the filling, mix 1 cup of the blueberries and the granulated sugar in a medium saucepan. Cook, stirring frequently, over medium heat, until the sugar is dissolved, 4 to 5 minutes.
In a small cup, dissolve the cornstarch in the water. Add to the blueberry mixture and bring to a boil over medium-high heat, stirring constantly. Cook the mixture until thickened, about 1 minute. Remove the pan from the heat. Stir in the remaining 3 cups of blueberries, the lemon zest, and cinnamon.
Pour the filling into the pie shell and set aside.
To make the topping, combine the cornmeal, flour, brown sugar, and cinnamon in the bowl of a food processor and process for 1 minute, until well blended. Add the butter and process with on/off turns until the mixture is crumbly. To make by hand: Combine the cornmeal, flour, brown sugar, and cinnamon in a medium bowl. Cut in the butter with 2 knives or a pastry blender until the mixture resembles small peas.
Sprinkle the topping evenly over the pie. Bake until the filling is bubbly and the topping is golden brown, about 40 minutes. Set the pie on a wire rack and cool completely before serving.
FROZEN PEANUT BUTTER BITES
This yummy recipe comes from the Food Network's Patrick and Gina Neely (Down Home With The Neeleys).
The recipe can be viewed online here.
Total Time: 1 hr 55 min; Prep: 20 min; Inactive: 1 hr 30 min; Cook: 5 min; Yield: 20 bites; Level: Easy
Ingredients
1 (18-ounce) jar creamy peanut butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, chopped
Directions
Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.
Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
DECADENT TROPICAL FRUIT SALAD
Not sure where this came from. It was on one of the many emailing lists that I used to subscribe to. States that it serves 10 – 12.
1 (8 oz.) package cream cheese, softened
2 (6 oz.) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 oz.) can crushed pineapple in juice, drained
1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish)
In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.
PEACH COBBLER
Kathy Kingsley, About.com's American Food guide, writes, “This Peach Cobbler recipe is the quintessential summer dessert. Fresh, ripe peaches need little enhancement in the way of flavor - just a little lemon juice and sugar makes for a luscious dessert that tastes as fresh as the fruit itself. Serve this cobbler warm with a scoop of vanilla ice cream, whipped or plain heavy cream. See the Recipe Notes below to make a star-spangled version.”
Ingredients
9 ripe medium peaches (about 3 pounds)
2 tablespoons fresh lemon juice
1/2 cup plus 2 teaspoons sugar
1/4 teaspoon ground cinnamon
Biscuit Topping
1 1/3 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 stick (1/4 cup) cold butter, cut into small pieces
2/3 cup buttermilk
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
Preparation
Preheat the oven to 350°F.
To peel the peaches, bring a large pot of water to a boil over high heat. Immerse the peaches in the boiling water for 1 minute. Using a slotted spoon, remove the peaches form the water and rinse them under cold running water. Using a paring knife, slip off the skins, they should slide off easily.
Slice the peaches into wedges and put them into a 2 quart baking dish. Add the lemon juice and 1/2 cup of sugar and toss to coat.
Cover the dish with foil and bake for 15 minutes, or until the peaches are hot and the juices are bubbling.
Meanwhile, make the biscuit topping. In a large bowl, mix the flour, sugar, baking powder, baking soda, and cinnamon. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Pour the buttermilk over the top, and use a fork to toss the mixture until it clumps together.
Remove the foil from the peaches. Using 2 spoons, drop heaping tablespoons of the dough over the peaches. Mix the remaining 2 teaspoons of sugar with the cinnamon and sprinkle it over the dough.
Bake the cobbler until the biscuits are golden brown and a toothpick inserted into them comes out clean, about 20 minutes. Remove the cobbler from the oven and set it on a wore rack to cool. 8. Serve the cobbler warm or at room temperature with vanilla ice cream, if desired.
Recipe Notes
• To make the star-spangle version, flatten the biscuit dough about a 3/4-inch- thick and cut out dough with a star-shaped cookie cutter. Arrange the stars over the fruit and bake as directed. Once cooled, sprinkle the stars with some confectioners' sugar.
• To make a Peach-Blueberry Cobbler, peel and slice 5 medium peaches. Put them into the casserole and add 2 cups of rinsed, fresh blueberries. Toss with the lemon juice and sugar and proceed as directed.
• To make a Peach-Raspberry Cobbler, peel and slice 5 medium peaches. Put them into the casserole and add 2 cups of rinsed, fresh raspberries. Toss with the lemon juice and sugar and proceed as directed.
BLUEBERRY CRUMB PIE
Another recipe from Kathy Kingsley, who writes, “Nothing says summer more than a fresh blueberry pie. The cornmeal gives the crumb topping a slight crunch and whole-grain flavor. The topping may seem soggy when the pie is warm, but as it cools it becomes firm. Store the pie at room temperature on the day it is baked, and then wrap with plastic and refrigerate up to 3 days.”
Ingredients
Pastry for single-crust pie
Blueberry Filling
4 cups fresh or frozen, thawed blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons water
2 teaspoons grated lemon zest
1/4 teaspoon ground cinnamon
Cornmeal Crumb Topping
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup packed light or dark brown sugar
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) butter, chilled and cut into small pieces
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 8 Servings
Preparation
Preheat the oven to 450°F.
Roll out the pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch diameter circle. Trim the ragged edges. Line the pie plate with the dough. Prick the bottom and sides of the pie shell with a fork. Line the pastry with a double-thickness of foil. Bake until lightly colored, about 10 minutes. Remove the foil and bake until the crust is golden brown, about 10 minutes more. Set the pie crust on a wire rack to cool. Reduce the oven temperature to 375°F.
To make the filling, mix 1 cup of the blueberries and the granulated sugar in a medium saucepan. Cook, stirring frequently, over medium heat, until the sugar is dissolved, 4 to 5 minutes.
In a small cup, dissolve the cornstarch in the water. Add to the blueberry mixture and bring to a boil over medium-high heat, stirring constantly. Cook the mixture until thickened, about 1 minute. Remove the pan from the heat. Stir in the remaining 3 cups of blueberries, the lemon zest, and cinnamon.
Pour the filling into the pie shell and set aside.
To make the topping, combine the cornmeal, flour, brown sugar, and cinnamon in the bowl of a food processor and process for 1 minute, until well blended. Add the butter and process with on/off turns until the mixture is crumbly. To make by hand: Combine the cornmeal, flour, brown sugar, and cinnamon in a medium bowl. Cut in the butter with 2 knives or a pastry blender until the mixture resembles small peas.
Sprinkle the topping evenly over the pie. Bake until the filling is bubbly and the topping is golden brown, about 40 minutes. Set the pie on a wire rack and cool completely before serving.
FROZEN PEANUT BUTTER BITES
This yummy recipe comes from the Food Network's Patrick and Gina Neely (Down Home With The Neeleys).
The recipe can be viewed online here.
Total Time: 1 hr 55 min; Prep: 20 min; Inactive: 1 hr 30 min; Cook: 5 min; Yield: 20 bites; Level: Easy
Ingredients
1 (18-ounce) jar creamy peanut butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, chopped
Directions
Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.
Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
DECADENT TROPICAL FRUIT SALAD
Not sure where this came from. It was on one of the many emailing lists that I used to subscribe to. States that it serves 10 – 12.
1 (8 oz.) package cream cheese, softened
2 (6 oz.) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 oz.) can crushed pineapple in juice, drained
1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish)
In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.
Wednesday, June 11, 2014
Salad Days
Those of us growing up during the 1950s and early '60s frequently associated the word salad as synonymous with a lettuce-and-tomato-and-sometimes-an-onion concoction with an oil-and-vinegar dressing. Sure, sometimes there would be potato salad (a Big Deal at our house) or the occasional Waldorf salad, one had one someplace fancy. (We won't even mention the Jello-mould salad, a jiggling concoction with its very own moulding tin, usually with bits of fruit cocktail suspended inside.) No wonder many of us viewed salads as either: a) boring, b) lame, or c) something to be changed.
Now, I have no qualms with the occasional lettuce-and-tomato-and-sometimes-an-onion salad, occasional being the operative word, here. And I definitely love potato salad. But please...if you're going to bring me jello, with or without fruit suspended in it, please don't call it salad. Dessert? Yes. Snack? Okay. Salad? Um....no.
With that in mind, today's offerings are definitely not your run-of-the-mill boring salads. Enjoy!
DECADENT TROPICAL FRUIT SALAD
Not sure where this one came from, but it would almost make for a nice dessert or afternoon treat.
1 (8 oz.) package cream cheese, softened
2 (6 oz.) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 oz.) can crushed pineapple in juice, drained
1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish)
In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.
Number of Servings: 10-12
GRILLED SUMMER VEGETABLE SALAD WITH CHICKPEAS AND BASIL
Serves 4 to 6
Another one that I'm not sure on its origins. It had been on some recipe list that I'd once subscribed to, years ago. The writer, though, has added, "Enjoy the summer harvest with this delicious salad. Freshly grated parmesan provides the best flavor but experiment with other cheeses like feta, gruyère or Manchego, if you like."
2 tablespoons extra virgin olive oil, plus more for oiling the grill
1 yellow bell pepper, cored, seeded and quartered
1 red bell pepper, cored, seeded and quartered
1 small red onion, cut into thick rings
2 zucchini, thickly sliced lengthwise
2 yellow squash, thickly sliced lengthwise
2 cloves garlic, chopped
2 tablespoons red wine vinegar
2 tablespoons chopped basil
1 (15-ounce) can chickpeas, rinsed and drained
Salt and pepper to taste
1/2 cup grated parmesan cheese
Oil grill grates, then preheat grill to medium high heat. Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total; transfer to a large platter as done. Set aside to let cool before cutting into bite-size pieces.
In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper. Garnish with parmesan and serve immediately or cover and chill until ready to serve.
Nutrition Per serving (about 11oz/326g-wt.): 230 calories (80 from fat), 9 g total fat, 2.5 g saturated fat, 5 mg cholesterol, 620 mg sodium, 29 g total carbohydrate (7g dietary fiber, 5g sugar), 10 g protein
WATERGATE SALAD
The recipe ends with "From GE." Not sure, since it's an old email. This, like the infamous Jello salad, sounds more dessert-ish than actual side-dish.
Ingredients
1 small box (3-1/2 ounce) pistachio instant pudding mix
1 can (8 ounces) crushed pineapple
1 container (9 ounces) non-dairy frozen whipped cream topping, thawed
1 cup colored marshmallows
1 cup flaked coconut (optional)
Chopped nuts (optional)
Preparation
Mix all ingredients together and spoon into a casserole dish or bowl.
Top with additional colored marshmallows.
Chill until set.
TUSCAN BEAN SALAD
from Diabetic Gourmet. Great for a light summer lunch by itself!
Yield: 2 servings
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/13.shtml
Ingredients
1 cup rinsed and drained small white beans (cannellini or navy)
1/4 cup diced red onion
1 (6 ounce) can white meat tuna packed in water
1/2 cup chopped fresh parsley, divided
2 tablespoons plus 2 teaspoons Paul Newman's Oil and Balsamic Vinegar Salad Dressing
Salt and freshly ground black pepper to taste
1/2 head red leaf lettuce
2 cups tomatoes, cut into 1/2-inch pieces
Directions
Place beans in a serving bowl and add onion.
Drain tuna and break into large flakes. Add to the beans. Add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. Gently toss.
Arrange lettuce leaves on a serving platter and spoon salad over the leaves.
Toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again. Arrange tomatoes around edges of salad plate. Sprinkle tuna and tomatoes with the remaining parsley and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 352, Fat: 8 g, Cholesterol: 21 mg, Sodium: 612 mg, Carbohydrate: 36 g, Dietary Fiber: 10 g, Sugars: 8 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat
AMAZING VEGAN "CHICKEN" SALAD
Another recipe that I have no clue of the origins. Maybe some vegetarian emailing list? Very yummy, though.
Serves 4
Ingredients (use vegan versions):
2 cups vegan "chicken" tenders
1/4 cup diced celery
1/4 of a small onion, diced
5 to 10 thinly sliced grapes
1/4 cup slivered almonds
1 teaspoon of sweet relish
pinch of baby dill
salt and pepper to taste
4 heaping tablespoons of Veganaise
Directions:
Fry up the "chicken" tenders in a bit of oil. Let them thaw and brown until they are golden (about 10 minutes). Toast the slivered almonds in the oven for a few minutes (5 to 7 min.) Remove both "chicken" and almonds from heat and let cool for a few minutes. Cut up the tenders so they are a bit smaller. Add 2 tablespoons of veganaise to the "chicken" tenders. Chop up the celery, onion, grapes, and dill. Add to the "chicken" and veganaise and stir. Add the other two tablespoons of veganaise and almonds to the mixture. Add a bit of sweet relish, salt, and pepper to taste. Stir and enjoy! This is incredibly delicious!!
Now, I have no qualms with the occasional lettuce-and-tomato-and-sometimes-an-onion salad, occasional being the operative word, here. And I definitely love potato salad. But please...if you're going to bring me jello, with or without fruit suspended in it, please don't call it salad. Dessert? Yes. Snack? Okay. Salad? Um....no.
With that in mind, today's offerings are definitely not your run-of-the-mill boring salads. Enjoy!
DECADENT TROPICAL FRUIT SALAD
Not sure where this one came from, but it would almost make for a nice dessert or afternoon treat.
1 (8 oz.) package cream cheese, softened
2 (6 oz.) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 oz.) can crushed pineapple in juice, drained
1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish)
In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.
Number of Servings: 10-12
GRILLED SUMMER VEGETABLE SALAD WITH CHICKPEAS AND BASIL
Serves 4 to 6
Another one that I'm not sure on its origins. It had been on some recipe list that I'd once subscribed to, years ago. The writer, though, has added, "Enjoy the summer harvest with this delicious salad. Freshly grated parmesan provides the best flavor but experiment with other cheeses like feta, gruyère or Manchego, if you like."
2 tablespoons extra virgin olive oil, plus more for oiling the grill
1 yellow bell pepper, cored, seeded and quartered
1 red bell pepper, cored, seeded and quartered
1 small red onion, cut into thick rings
2 zucchini, thickly sliced lengthwise
2 yellow squash, thickly sliced lengthwise
2 cloves garlic, chopped
2 tablespoons red wine vinegar
2 tablespoons chopped basil
1 (15-ounce) can chickpeas, rinsed and drained
Salt and pepper to taste
1/2 cup grated parmesan cheese
Oil grill grates, then preheat grill to medium high heat. Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total; transfer to a large platter as done. Set aside to let cool before cutting into bite-size pieces.
In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper. Garnish with parmesan and serve immediately or cover and chill until ready to serve.
Nutrition Per serving (about 11oz/326g-wt.): 230 calories (80 from fat), 9 g total fat, 2.5 g saturated fat, 5 mg cholesterol, 620 mg sodium, 29 g total carbohydrate (7g dietary fiber, 5g sugar), 10 g protein
WATERGATE SALAD
The recipe ends with "From GE." Not sure, since it's an old email. This, like the infamous Jello salad, sounds more dessert-ish than actual side-dish.
Ingredients
1 small box (3-1/2 ounce) pistachio instant pudding mix
1 can (8 ounces) crushed pineapple
1 container (9 ounces) non-dairy frozen whipped cream topping, thawed
1 cup colored marshmallows
1 cup flaked coconut (optional)
Chopped nuts (optional)
Preparation
Mix all ingredients together and spoon into a casserole dish or bowl.
Top with additional colored marshmallows.
Chill until set.
TUSCAN BEAN SALAD
from Diabetic Gourmet. Great for a light summer lunch by itself!
Yield: 2 servings
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/13.shtml
Ingredients
1 cup rinsed and drained small white beans (cannellini or navy)
1/4 cup diced red onion
1 (6 ounce) can white meat tuna packed in water
1/2 cup chopped fresh parsley, divided
2 tablespoons plus 2 teaspoons Paul Newman's Oil and Balsamic Vinegar Salad Dressing
Salt and freshly ground black pepper to taste
1/2 head red leaf lettuce
2 cups tomatoes, cut into 1/2-inch pieces
Directions
Place beans in a serving bowl and add onion.
Drain tuna and break into large flakes. Add to the beans. Add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. Gently toss.
Arrange lettuce leaves on a serving platter and spoon salad over the leaves.
Toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again. Arrange tomatoes around edges of salad plate. Sprinkle tuna and tomatoes with the remaining parsley and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 352, Fat: 8 g, Cholesterol: 21 mg, Sodium: 612 mg, Carbohydrate: 36 g, Dietary Fiber: 10 g, Sugars: 8 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat
AMAZING VEGAN "CHICKEN" SALAD
Another recipe that I have no clue of the origins. Maybe some vegetarian emailing list? Very yummy, though.
Serves 4
Ingredients (use vegan versions):
2 cups vegan "chicken" tenders
1/4 cup diced celery
1/4 of a small onion, diced
5 to 10 thinly sliced grapes
1/4 cup slivered almonds
1 teaspoon of sweet relish
pinch of baby dill
salt and pepper to taste
4 heaping tablespoons of Veganaise
Directions:
Fry up the "chicken" tenders in a bit of oil. Let them thaw and brown until they are golden (about 10 minutes). Toast the slivered almonds in the oven for a few minutes (5 to 7 min.) Remove both "chicken" and almonds from heat and let cool for a few minutes. Cut up the tenders so they are a bit smaller. Add 2 tablespoons of veganaise to the "chicken" tenders. Chop up the celery, onion, grapes, and dill. Add to the "chicken" and veganaise and stir. Add the other two tablespoons of veganaise and almonds to the mixture. Add a bit of sweet relish, salt, and pepper to taste. Stir and enjoy! This is incredibly delicious!!
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