No matter what you have planned for your weekend - from jam-packed days to simply vegging-out - you still need to eat. Here are some yummy recipes to try over the next few days. Enjoy!
OATMEAL COOKIES
This recipe comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “I knew it was a special day when I came home from school and Mother had just baked a batch of these Oatmeal Cookies.” Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 29 minutes
To view this online, click here.
Ingredients
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt
1-1/4 cups butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
3 cups old fashioned oats
1 cup chopped walnuts or pecans*, lightly toasted
Preparation
Preheat oven to 375 degrees F. Lightly grease cookie sheets. Combine first set of dry ingredients in a large bowl with a wire whisk. In a separate bowl, cream the butter and sugars. Add egg and vanilla. Combine completely. Slowly add flour mixture until combined. Hand stir-in oats and nuts*.
For Drop Cookies:
Drop by rounded tablespoons onto cookie sheets.
Bake for 8 to 9 minutes or until done. Take from oven and allow to cool on cookie sheets for 1 to 2 minutes. Remove cookies to wire rack and cool completely before storing them.
For Bar Cookies:
13 x 9-inch pan - In a greased pan, bake for 25-30 minutes. Cool in pan on rack before cutting.
15 x 10-inch pan - (Jelly roll pan) In a greased panbake for 20-25 minutes or until golden brown. Also cool in pan.
Carroll adds, “*I prefer to make these with nuts, but they are typically made with 1/2 raisins and 1/2 nuts or all raisins. Other dried fruits like cranberries may be used. Chocolate chips or coconut would also be a nice addition. Just be sure to not add anymore than 1 total cup of any of the above.”
ITALIANO SANDWICH
This is from one Seattle's Macrina Bakery. If I ever get to do a road trip, this has got to be one of the places I stop at. Makes 4 generous servings or 16 appetizer-size servings.
To view this online, click here.
Ingredients
For the Caramelized Onions:
2 tablespoons pure olive oil
1 1/2 medium yellow or Walla Walla sweet onions, cut into 1/8-inch pieces
1 teaspoon fresh thyme
1 tablespoon plus 1 teaspoon balsamic vinegar, divided
Salt and pepper to taste
For the Sauce Verte:
1/2 cup fresh parsley
2 tablespoons chives
1 egg yolk
1 tablespoon lemon juice
1/4 teaspoon kosher salt
3/4 cup pure olive oil
For the Sandwiches:
*2 slices Macrina Bakery Pizza Bianca
**12 ounces Fra’ Mani Rosemary Ham, thinly sliced 8 ounces fromage blanc or goat cheese
*Available in our cafés.
**Available at DeLaurenti Food & Wine.
***If you don't have access to either of these places, you could either consult with them online about possibly ordering them (?) or make do with local equivalents
Preparation
Preparing the Caramelized Onions:
Warm olive oil in a large nonstick sauté pan over medium-low heat. Add the onions to the pan and toss to coat. Cook the onions for about 10 minutes, stirring often to brown evenly.
Add the fresh thyme and 1 tablespoon vinegar to the onions and cook for another 5 minutes. Season to taste with salt and pepper and add the last teaspoon of vinegar. Remove the onion mixture from the pan and set aside.
Preparing the Sauce Verte:
In a blender, combine the parsley, chives, yolk and lemon juice and pulse to purée.
With the blender on low speed, remove the cap on the blender top and slowly add the salt and olive oil to bring the sauce together. Transfer the sauce to a bowl and chill in refrigerator until needed.
Preparing the Sandwiches:
Preheat oven to 350°F. Slice each piece of Pizza Bianca in half to create two squares, and then slice the two squares horizontally to create thin top and bottom halves. Place the bread pieces cut-side up on a rimmed baking sheet.
Spread sauce verte on each cut-side piece of bread. Divide the cheese among the four bottom pieces of bread, layering it over the sauce verte. Place the baking sheet in the oven for 2 to 4 minutes just to warm the bread through. Remove the bread from the oven.
Divide the ham and onions among the four bottom pieces of bread, layering them over the cheese. Add the top pieces of bread to each of the four sandwiches.
Slice each sandwich diagonally for ease of eating. If you wish to serve the sandwiches as an appetizer, place 2 toothpicks into each sandwich half and slice the halves in half again to create smaller triangle pieces. Otherwise, enjoy the whole sandwich as a meal.
MISO ONION SOUP
Yield: 8 servings
View online: http://diabeticgourmet.com/recipes/html/515.shtml
Ingredients
2 Tbsp. canola oil, divided
3 peeled red (Spanish) onions, halved and thinly-sliced
1 tsp. sugar or equivalent sugar-substitute
1 Tbsp. Dijon-style mustard
1 tsp. dried thyme
3 cups fat-free, reduced-sodium beef broth
5 cups water
Salt and freshly ground black pepper
6 1-inch thick slices whole-wheat Italian bread
1/4 cup red or brown rice miso
1/3 cup freshly-grated Parmesan cheese (optional)
Directions
Heat half the oil in large Dutch oven or pot over medium-high heat. Add the onions, stirring to coat them with oil. Cover tightly, reduce heat to medium low and cook until onions are wilted, about 10 minutes.
Sprinkle the sugar over the onions and stir in. Increase heat and saute until onions are well browned, about 12 minutes, stirring often.
Remove the pot from heat and scrape it to loosen all the browned bits on the bottom. Stir in mustard, thyme, broth and water. Return to high heat and cook until liquid comes to a boil. Reduce the heat, partially cover the pot and simmer until the onions are very soft, 30 to 40 minutes.
Meanwhile, brush bread on both sides with remaining oil. Grill or toast bread in 400 degree oven. Set aside to cool. Cut into rough cubes with a sharp, serrated knife.
Place the miso in a small bowl. Gradually stir in about 1/4 cup of the soup, mixing until well blended. Stir the mixture into the soup. Season to taste with salt and pepper.
Ladle soup into deep bowls. Sprinkle top with toasted bread cubes. Sprinkle 1 scant tablespoon cheese on top (optional).
Nutritional Information Per Serving: Calories: 102; Protein: 5 g; Fat: 4 g; Sodium: 608 mg; Carbohydrates: 13 g; Less than 1 g saturated fat, 3 g dietary fiber; Exchanges: 3/4 Bread/Starch, 1 Vegetable, 1 Fat
ROASTED VEGETABLES WITH POLENTA AND BABY GREENS
This comes from Publix's March, 2006 GreenWise Magazine. Makes 6 servings.
6 C cut-up vegetables, such as asparagus, red or green pepper wedges, zucchini slices, quartered mushrooms. and/or red onion slices
1/4 C organic olive oil
1/4 tsp kosher salt
1 clove garlic, minced
1 Tbs organic olive oil
1/4 - 1/2 tsp crushed red pepper
2 C milk
2 C water
1 C cornmeal
1/2 C finely shredded Parmesan cheese
1 Tbs snipped fresh basil
1/2 tsp kosher salt
Shredded Parmesan Cheese
Organic baby greens
In shallow roasting pan, combine veggies, 1/4 C olive oil & 1/4 tsp kosher salt; toss to coat veggies. Roast, uncovered, in 350 degree oven about 30 minutes or until crisp-tender, stirring once.
Meanwhile, in large saucepan, cook garlic in 1 Tbs olive oil over medium heat. Stir in crushed red pepper. Stir in milk & 1 C water. Bring just to boiling. In small bowl, stir together cornmeal with remaining 1 C water. Slowly add cornmeal mixture to hot milk mixture, stirring constantly. Return to boiling. Reduce heat to low. Cook, uncovered for 5-10 minutes more or until mixture is very thick, stirring frequently. Stir in 1/2 C Parmesan cheese, basil, & 1/2 tsp salt.
To serve, spoon polenta mixture onto individual plates or into shallow bowls. Place roasted veggies on top of polenta. Sprinkle with additional Parmesan cheese & crown with greens. Serve immediately.
Nutrition per serving: 272 cal; 16 g total fat (4 g sat. fat), 11mg cholesterol, 404 mg sodium, 26 g carbo., 4 g fiber, 9 g protein.
EGGPLANT-RICOTTA BAKE
This comes from a long-since-forgotten cooking show on the local PBS station (Tampa's WEDU).
1 eggplant
1 C parmesan grated cheese
15 oz ricotta cheese
3 eggs
16 oz marinara sauce
Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.
Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
Showing posts with label Eggplant-Ricotta Bake. Show all posts
Showing posts with label Eggplant-Ricotta Bake. Show all posts
Friday, May 8, 2015
Wednesday, October 1, 2014
Weekday Autumn Food
It's been raining a lot the past week or so where I live. And while Florida (also known as the Sunshine State) doesn't have a cold, snowy winter to look forward to, the rain has been cooling things off a bit, making it feel sort-of fall-like. That always helps me get into the mood for fall foods. So, in honor of autumn-like food, here are today's offerings. Enjoy!
SQUASH GRATIN
This recipe comes from the Food Network Magazine. It can be viewed online here. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Easy
Ingredients
3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)
Directions
Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
How to break down butternut squash:
Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
Hold the squash against your body and remove the skin with a vegetable peeler; chop.
How to break down kabocha squash:
Quarter the squash with a chef's knife, then scoop out the seeds.
Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
CURRIED BUTTERNUT SQUASH & APPLE SOUP
This comes from Food.com. The recipe states, "A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative." Personally, I prefer brown rice to the white rice that the recipe calls for, but feel free to use either white or brown. Prep Time: 20 mins; Total Time: 6 hrs 26 mins; Servings: 6
This recipe can be viewed online here.
Ingredients
2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Directions
In a skillet, melt butter over medium heat.
Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
Place butternut squash, apples, and rice in slow cooker (in that order).
Add chicken stock, salt and pepper.
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
Puree the soup to a completely smooth texture with hand blender or blender.
Nutrition Facts: Servings Per Recipe: 6; Amount Per Serving: Calories 318.5; Calories from Fat: 65; Total Fat 7.3 g; Saturated Fat: 3.3 g; cholesterol: 17.3 mg; sugars: 19.1 g; sodium: 653.8 mg; total carbohydrate: 58.2 g; dietary fiber: 7.8 g; protein: 9.8 g
RASPBERRY ALMOND SHORTBREAD BARS
This comes from Janet A. Zimmerman, About.com's Cooking for two guide. (Actually, this recipe comes from her final email. She's leaving About.com; Janet, if you're reading this, good luck in your future endeavors!)
Anyway, Janet writes, “I got the idea for these bars from a tart recipe in the book Tender at the Bone by Ruth Reichl. It's a good recipe, but very time-consuming with a finicky crust that didn't seem worth the effort. It's also very rich, so a tart slice is almost too much of a good thing. I find a bar to be a much better serving size, and since the simpler crust cuts the prep time almost in half, I hope it's a much easier recipe.” Yields 6 bars
To view this online, click here.
Ingredients
Crust:
2 tablespoons granulated sugar
1/2 cup all purpose flour
2 teaspoons cornstarch
3 tablespoons softened unsalted butter
1/4 teaspoon vanilla extract
Filling:
1/2 cup blanched slivered almonds, toasted (see note)
1/2 cup + 1 tablespoon granulated sugar, divided use
2 tablespoons very soft unsalted butter
2 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 ounces fresh raspberries, washed and patted dry (about 1-1/2 cups)
Preparations
Preheat the oven to 350F. Line a 6-inch square baking pan with foil, extending the foil up over at least two of the sides. Brush sides and bottom with melted butter or spray with cooking spray.
For the crust, whisk the sugar, flour and cornstarch together in a small bowl. Using a hand mixer, blend in the butter and vanilla and beat on low speed for a couple of minutes until dough holds together. It should be a little crumbly but not dry. Scrape the dough into the prepared pan and press it evenly over the bottom. Use a small spatula to smooth the top as much as possible, but don't worry if it's not perfectly even. Prick the surface of the dough all over with a fork.
Bake the crust for 8 to 10 minutes, or until it's set and just beginning to turn light brown around the edges. Remove from the oven and let cool.
For the filling, place the toasted almonds and 2 tablespoons of the sugar in the bowl of a small food processor or small blender jar and pulse until the almonds are completely crushed and the mixture is powdery. The sugar will keep the almonds from turning into almond butter, but stop processing if the mixture starts to get gummy. Set aside.
In a small bowl, mix 6 tablespoons (1/4 cup + 2 tablespoons) of the remaining sugar with the butter until mostly smooth. Add the egg yolks and the extracts and beat until smooth. Add the ground almond-sugar mixture and stir to combine.
Spread the almond-egg mixture over the crust, smoothing it as evenly as you can (don't worry if it's not perfect). Place the raspberries evenly in a single layer over the top of the almond mixture. Try to cover most of the area -- if the berries are very large, slice them lengthwise so they fit better.
Place the pan back in the oven and bake for 40 to 50 minutes, or until golden brown in most spots and set (you can use a cake tester to make sure the middle is baked through if you're not sure). Remove from the oven and let cool for 90 minutes to 2 hours. (Seriously -- if you try to slice them warm, they'll fall apart.)
When completely cool, remove from the pan using the foil extensions. Carefully peel the foil off the sides of the shortbread and slide it off the foil. Cut into 6 bars (or 9 if you prefer a smaller size).
Notes:
To toast the almonds, spread them out on a small sheet pan and bake at 350 for 8 to 10 minutes, or until most of them are light to medium tan and they smell toasty. (I usually put them in the oven while it's preheating for the crust, then let the almonds cool while I bake the crust.)
The bars will keep for several days in an airtight container in the refrigerator.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
EGGPLANT-RICOTTA BAKE
This was on a since-forgotten cooking show on the local PBS station (WEDU).
1 eggplant
1 C parmesan grated cheese
15 oz ricotta cheese
3 eggs
16 oz marinara sauce
Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.
Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.
SQUASH GRATIN
This recipe comes from the Food Network Magazine. It can be viewed online here. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Easy
Ingredients
3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)
Directions
Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
How to break down butternut squash:
Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
Hold the squash against your body and remove the skin with a vegetable peeler; chop.
How to break down kabocha squash:
Quarter the squash with a chef's knife, then scoop out the seeds.
Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
CURRIED BUTTERNUT SQUASH & APPLE SOUP
This comes from Food.com. The recipe states, "A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative." Personally, I prefer brown rice to the white rice that the recipe calls for, but feel free to use either white or brown. Prep Time: 20 mins; Total Time: 6 hrs 26 mins; Servings: 6
This recipe can be viewed online here.
Ingredients
2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Directions
In a skillet, melt butter over medium heat.
Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
Place butternut squash, apples, and rice in slow cooker (in that order).
Add chicken stock, salt and pepper.
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
Puree the soup to a completely smooth texture with hand blender or blender.
Nutrition Facts: Servings Per Recipe: 6; Amount Per Serving: Calories 318.5; Calories from Fat: 65; Total Fat 7.3 g; Saturated Fat: 3.3 g; cholesterol: 17.3 mg; sugars: 19.1 g; sodium: 653.8 mg; total carbohydrate: 58.2 g; dietary fiber: 7.8 g; protein: 9.8 g
RASPBERRY ALMOND SHORTBREAD BARS
This comes from Janet A. Zimmerman, About.com's Cooking for two guide. (Actually, this recipe comes from her final email. She's leaving About.com; Janet, if you're reading this, good luck in your future endeavors!)
Anyway, Janet writes, “I got the idea for these bars from a tart recipe in the book Tender at the Bone by Ruth Reichl. It's a good recipe, but very time-consuming with a finicky crust that didn't seem worth the effort. It's also very rich, so a tart slice is almost too much of a good thing. I find a bar to be a much better serving size, and since the simpler crust cuts the prep time almost in half, I hope it's a much easier recipe.” Yields 6 bars
To view this online, click here.
Ingredients
Crust:
2 tablespoons granulated sugar
1/2 cup all purpose flour
2 teaspoons cornstarch
3 tablespoons softened unsalted butter
1/4 teaspoon vanilla extract
Filling:
1/2 cup blanched slivered almonds, toasted (see note)
1/2 cup + 1 tablespoon granulated sugar, divided use
2 tablespoons very soft unsalted butter
2 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 ounces fresh raspberries, washed and patted dry (about 1-1/2 cups)
Preparations
Preheat the oven to 350F. Line a 6-inch square baking pan with foil, extending the foil up over at least two of the sides. Brush sides and bottom with melted butter or spray with cooking spray.
For the crust, whisk the sugar, flour and cornstarch together in a small bowl. Using a hand mixer, blend in the butter and vanilla and beat on low speed for a couple of minutes until dough holds together. It should be a little crumbly but not dry. Scrape the dough into the prepared pan and press it evenly over the bottom. Use a small spatula to smooth the top as much as possible, but don't worry if it's not perfectly even. Prick the surface of the dough all over with a fork.
Bake the crust for 8 to 10 minutes, or until it's set and just beginning to turn light brown around the edges. Remove from the oven and let cool.
For the filling, place the toasted almonds and 2 tablespoons of the sugar in the bowl of a small food processor or small blender jar and pulse until the almonds are completely crushed and the mixture is powdery. The sugar will keep the almonds from turning into almond butter, but stop processing if the mixture starts to get gummy. Set aside.
In a small bowl, mix 6 tablespoons (1/4 cup + 2 tablespoons) of the remaining sugar with the butter until mostly smooth. Add the egg yolks and the extracts and beat until smooth. Add the ground almond-sugar mixture and stir to combine.
Spread the almond-egg mixture over the crust, smoothing it as evenly as you can (don't worry if it's not perfect). Place the raspberries evenly in a single layer over the top of the almond mixture. Try to cover most of the area -- if the berries are very large, slice them lengthwise so they fit better.
Place the pan back in the oven and bake for 40 to 50 minutes, or until golden brown in most spots and set (you can use a cake tester to make sure the middle is baked through if you're not sure). Remove from the oven and let cool for 90 minutes to 2 hours. (Seriously -- if you try to slice them warm, they'll fall apart.)
When completely cool, remove from the pan using the foil extensions. Carefully peel the foil off the sides of the shortbread and slide it off the foil. Cut into 6 bars (or 9 if you prefer a smaller size).
Notes:
To toast the almonds, spread them out on a small sheet pan and bake at 350 for 8 to 10 minutes, or until most of them are light to medium tan and they smell toasty. (I usually put them in the oven while it's preheating for the crust, then let the almonds cool while I bake the crust.)
The bars will keep for several days in an airtight container in the refrigerator.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
SWEET CORNMEAL MUFFINS
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.
1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.
Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.
Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”
EGGPLANT-RICOTTA BAKE
This was on a since-forgotten cooking show on the local PBS station (WEDU).
1 eggplant
1 C parmesan grated cheese
15 oz ricotta cheese
3 eggs
16 oz marinara sauce
Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.
Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.
Friday, September 19, 2014
Friday Recipes
Finally, it's Friday, with the weekend ahead. Here are some recipes to ease you through the weekend. Enjoy!
BLACK-EYED PEA SALSA
From the National Pork Board via Publix's GreenWise publication, December 2005.
1 can (15 oz) black-eyed peas, drained
1/2 C chopped mild onion
1 C salsa
1 can (15 oz) white or yellow hominy, drained
1/4 C fresh cilantro
2 garlic cloves, minced
In large bowl, stir all ingredients together well. Cover and refrigerate at least 2 hours or overnight to let flavors blend.
10 minutes prep time; makes 5 cups.
CHUNKY CHICKEN AND VEGETABLE SOUP
This came from a diabetic recipe magazine years ago; I wish I had noted it better than that. (Sorry!) If anyone recognizes this and where it's from, please comment and let me know. (Thanks!) Serves 4.
1 Tbs canola oil
1 boneless skinless chicken breast (4 ounces), diced
1/2 C chopped green bell pepper
1/2 C thinly sliced celery
2 green onions, sliced
2 cans (14 1/2 ounces each) chicken broth
1 C water
1/2 cup sliced carrots
2 Tbs cream
1 TBS finely chopped fresh parsley
1/4 tsp dried thyme leaves
1/8 tsp black pepper
Heat oil in large saucepan over medium heat. Add chicken; cook & stir 4-5 minutes or until no longer pink. Add bell pepper, celery & onions. Cook & stir 7 minutes or until vegetables are tender.
Add broth, water, carrots, cream, parsley, thyme & black pepper. Simmer 10 minutes or until carrots are tender.
Per serving: Calories 130; Total fat 8g (Sat fat 3g); Protein 9g; Carbohydrate 5g; Cholesterol 27mg; Sodium 895mg; Dietary fiber 1g; Exchange: 1 lean meat, 1 vegetable, 1 Fat
QUICK TOMATO SAUCE
This recipe comes from Elaine Lemm, About.com's British & Irish Food's guide. She writes, “A quick tomato sauce recipe for when you are in a hurry. Delicious with pasta or as an accompaniment to fish or chicken this quick tomato sauce recipe is sure to please.” Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes
You can view this online here.
Ingredients
2 tbsp extra virgin olive oil
2 large shallots, minced
1 clove garlic, crushed
1 lb fresh tomatoes, skinned and diced or a can of chopped tomatoes
Sea salt and black pepper
10 fresh basil leaves
Preparation
This quick tomato sauce recipe freezes really well.
Cook the shallots in the oil until soft, add the garlic and cook for 1 minute.
Add tomatoes and eight basil leaves and cook for 10 minutes until thickened.
Season to taste with sea salt and pepper.
Garnish with the remaining two basil leaves.
LEMONY RICOTTA PASTA WITH BASIL
If you've been following this blog for a while, you no doubt know that one of my favorite emailing lists is TheKitchn. This yummy recipe comes from TheKitchn and starts off, “The pasta shapes that best complement this sauce are small shaped pieces like rotini, penne, fusilli, and gemelli; these shapes hold the sauce. Again, quality makes a big difference here. Now's a time to spring for something better than plain-wrap spaghetti. However, if it's all you have, you'll still be eating well.” Serves 6.
To view this online, click here.
1 pound pasta, small shapes (see Recipe Note)
2 cups ricotta cheese, preferrably freshly-made
1 cup freshly grated Parmesan cheese
2 tablespoons good-quality olive oil
Juice and zest of one lemon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup loosely packed basil leaves, sliced into a chiffonade (see second note)
Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.
In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms. When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.
Recipe Note:
Use a good-quality pasta here. Small shapes like rotini, penne, fusilli, and gemelli are best; these shapes hold the sauce.
Note: chiffonade [shihf-uh-NAHD; shihf-uh-NAYD]
Literally translated, this French term means "made of rags." In the kitchen, it refers to thin strips or shreds of leafy vegetables (lettuce, sorrel, basil), either raw, lightly sautéed or used raw to garnish soups.
To make a chiffonade, pile up leaves neatly, role them up lengthwise like a cigar, and slice them with a very sharp knife cross-wise. We find ourselves using the technique most often with basil leaves for tossing in salads or garnishing soups and pasta dishes.
APPLESAUCE CAKE
This comes from another one of my favorite email lists, from Seattle's own Macrina Bakery. The recipe starts off, “School is now in session! Tuck a slice of flavorful Applesauce Cake into your little one's lunchbox or have it ready to curb afterschool hunger pangs. Chock-full of fruit and nuts, this cake provides an energy boost for all of your afternoon activities. A layer of rich cream cheese frosting gives it a touch of decadence without spoiling dinner. The cake's flavors will deepen over time as the spices meld with the moisture from fresh apples. Serve it with a cold glass of milk for the perfect snack.” Makes one 9-inch cake
Ingredients
For the cake:
1 cup currants or raisins
1 1/2 cups all-purpose flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup pecans, coarsely chopped and toasted
1 cup Granny Smith apples, diced
4 ounces (1 stick) unsalted butter
1 cup brown sugar, packed
1 cup applesauce
2 eggs
For the cream cheese frosting:
4 ounces cream cheese, room temperature
4 ounces unsalted butter, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla
Preparation
Preparing the cake:
Preheat oven to 325°F. Brush a 9 x 9-inch baking pan with melted butter or oil and dust with flour to cover the pan’s interior. Set pan aside.
In a small bowl, cover currants or raisins with hot water and soak for 15 minutes. Drain off excess water and set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice and salt. Remove the sifter and add the pecans, apples and raisins or currants. Toss to combine.
In a saucepan over medium heat, melt butter with brown sugar. Whisk thoroughly to combine. When the butter is melted, remove from heat and cool to room temperature. Add applesauce and eggs one at a time, thoroughly whisking with each added ingredient.
Make a well in the center of the flour mixture and pour in the liquid mixture. Using a spatula, fold in the liquid mixture and when everything is completely combined, pour it into the prepared baking pan.
Bake for 40 minutes or until the cake is golden brown and cake tester comes out clean. Let cool for 1 hour before frosting.
Preparing the frosting:
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter and mix until smooth.
While the mixer is running, add the vanilla and then gradually add in the powdered sugar. Continue mixing until the frosting is light in texture and free of lumps.
Using a spatula, evenly distribute the frosting over the top of the cake about 1/4 to 3/8-inch thick. Cut the cake into 3 x 3-inch squares for serving.
EGGPLANT-RICOTTA BAKE
This was from an unknown cooking show on the local PBS station (WEDU).
1 eggplant
1 C parmesan grated cheese
15 oz ricotta cheese
3 eggs
16 oz marinara sauce
Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.
Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.
BLACK-EYED PEA SALSA
From the National Pork Board via Publix's GreenWise publication, December 2005.
1 can (15 oz) black-eyed peas, drained
1/2 C chopped mild onion
1 C salsa
1 can (15 oz) white or yellow hominy, drained
1/4 C fresh cilantro
2 garlic cloves, minced
In large bowl, stir all ingredients together well. Cover and refrigerate at least 2 hours or overnight to let flavors blend.
10 minutes prep time; makes 5 cups.
CHUNKY CHICKEN AND VEGETABLE SOUP
This came from a diabetic recipe magazine years ago; I wish I had noted it better than that. (Sorry!) If anyone recognizes this and where it's from, please comment and let me know. (Thanks!) Serves 4.
1 Tbs canola oil
1 boneless skinless chicken breast (4 ounces), diced
1/2 C chopped green bell pepper
1/2 C thinly sliced celery
2 green onions, sliced
2 cans (14 1/2 ounces each) chicken broth
1 C water
1/2 cup sliced carrots
2 Tbs cream
1 TBS finely chopped fresh parsley
1/4 tsp dried thyme leaves
1/8 tsp black pepper
Heat oil in large saucepan over medium heat. Add chicken; cook & stir 4-5 minutes or until no longer pink. Add bell pepper, celery & onions. Cook & stir 7 minutes or until vegetables are tender.
Add broth, water, carrots, cream, parsley, thyme & black pepper. Simmer 10 minutes or until carrots are tender.
Per serving: Calories 130; Total fat 8g (Sat fat 3g); Protein 9g; Carbohydrate 5g; Cholesterol 27mg; Sodium 895mg; Dietary fiber 1g; Exchange: 1 lean meat, 1 vegetable, 1 Fat
QUICK TOMATO SAUCE
This recipe comes from Elaine Lemm, About.com's British & Irish Food's guide. She writes, “A quick tomato sauce recipe for when you are in a hurry. Delicious with pasta or as an accompaniment to fish or chicken this quick tomato sauce recipe is sure to please.” Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes
You can view this online here.
Ingredients
2 tbsp extra virgin olive oil
2 large shallots, minced
1 clove garlic, crushed
1 lb fresh tomatoes, skinned and diced or a can of chopped tomatoes
Sea salt and black pepper
10 fresh basil leaves
Preparation
This quick tomato sauce recipe freezes really well.
Cook the shallots in the oil until soft, add the garlic and cook for 1 minute.
Add tomatoes and eight basil leaves and cook for 10 minutes until thickened.
Season to taste with sea salt and pepper.
Garnish with the remaining two basil leaves.
LEMONY RICOTTA PASTA WITH BASIL
If you've been following this blog for a while, you no doubt know that one of my favorite emailing lists is TheKitchn. This yummy recipe comes from TheKitchn and starts off, “The pasta shapes that best complement this sauce are small shaped pieces like rotini, penne, fusilli, and gemelli; these shapes hold the sauce. Again, quality makes a big difference here. Now's a time to spring for something better than plain-wrap spaghetti. However, if it's all you have, you'll still be eating well.” Serves 6.
To view this online, click here.
1 pound pasta, small shapes (see Recipe Note)
2 cups ricotta cheese, preferrably freshly-made
1 cup freshly grated Parmesan cheese
2 tablespoons good-quality olive oil
Juice and zest of one lemon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup loosely packed basil leaves, sliced into a chiffonade (see second note)
Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.
In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms. When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.
Recipe Note:
Use a good-quality pasta here. Small shapes like rotini, penne, fusilli, and gemelli are best; these shapes hold the sauce.
Note: chiffonade [shihf-uh-NAHD; shihf-uh-NAYD]
Literally translated, this French term means "made of rags." In the kitchen, it refers to thin strips or shreds of leafy vegetables (lettuce, sorrel, basil), either raw, lightly sautéed or used raw to garnish soups.
To make a chiffonade, pile up leaves neatly, role them up lengthwise like a cigar, and slice them with a very sharp knife cross-wise. We find ourselves using the technique most often with basil leaves for tossing in salads or garnishing soups and pasta dishes.
APPLESAUCE CAKE
This comes from another one of my favorite email lists, from Seattle's own Macrina Bakery. The recipe starts off, “School is now in session! Tuck a slice of flavorful Applesauce Cake into your little one's lunchbox or have it ready to curb afterschool hunger pangs. Chock-full of fruit and nuts, this cake provides an energy boost for all of your afternoon activities. A layer of rich cream cheese frosting gives it a touch of decadence without spoiling dinner. The cake's flavors will deepen over time as the spices meld with the moisture from fresh apples. Serve it with a cold glass of milk for the perfect snack.” Makes one 9-inch cake
Ingredients
For the cake:
1 cup currants or raisins
1 1/2 cups all-purpose flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup pecans, coarsely chopped and toasted
1 cup Granny Smith apples, diced
4 ounces (1 stick) unsalted butter
1 cup brown sugar, packed
1 cup applesauce
2 eggs
For the cream cheese frosting:
4 ounces cream cheese, room temperature
4 ounces unsalted butter, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla
Preparation
Preparing the cake:
Preheat oven to 325°F. Brush a 9 x 9-inch baking pan with melted butter or oil and dust with flour to cover the pan’s interior. Set pan aside.
In a small bowl, cover currants or raisins with hot water and soak for 15 minutes. Drain off excess water and set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice and salt. Remove the sifter and add the pecans, apples and raisins or currants. Toss to combine.
In a saucepan over medium heat, melt butter with brown sugar. Whisk thoroughly to combine. When the butter is melted, remove from heat and cool to room temperature. Add applesauce and eggs one at a time, thoroughly whisking with each added ingredient.
Make a well in the center of the flour mixture and pour in the liquid mixture. Using a spatula, fold in the liquid mixture and when everything is completely combined, pour it into the prepared baking pan.
Bake for 40 minutes or until the cake is golden brown and cake tester comes out clean. Let cool for 1 hour before frosting.
Preparing the frosting:
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter and mix until smooth.
While the mixer is running, add the vanilla and then gradually add in the powdered sugar. Continue mixing until the frosting is light in texture and free of lumps.
Using a spatula, evenly distribute the frosting over the top of the cake about 1/4 to 3/8-inch thick. Cut the cake into 3 x 3-inch squares for serving.
EGGPLANT-RICOTTA BAKE
This was from an unknown cooking show on the local PBS station (WEDU).
1 eggplant
1 C parmesan grated cheese
15 oz ricotta cheese
3 eggs
16 oz marinara sauce
Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.
Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.
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