Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Easy Turkey Pot Pie and Shepherd's Pie with Potato Topping. Enjoy!
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw (page 151). Makes 6 servings.
Ingredients
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This came from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
Note: The old link for this recipe no longer works, and I was unable to find a new link. But since this is so yummy, I wanted to post it while giving credit to Kathy Kingsley, who came up with this recipe.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Directions
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Directions
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
Showing posts with label Florida Pie. Show all posts
Showing posts with label Florida Pie. Show all posts
Thursday, April 9, 2020
Thursday, April 18, 2019
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Easy Turkey Pot Pie and Shepherd's Pie with Potato Topping. Enjoy!
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw (page 151). Makes 6 servings.
Ingredients
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Directions
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Directions
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw (page 151). Makes 6 servings.
Ingredients
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Directions
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Directions
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
Wednesday, September 30, 2015
Wednesday Recipes
Here are today's six yummy recipes to get you through the middle of the week. Enjoy!
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw (page 151). Makes 6 servings.
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Preparation
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw (page 151). Makes 6 servings.
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Preparation
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
Friday, May 1, 2015
Weekend Recipes
It's finally Friday - time for the weekend! Here are your weekend recipes. Enjoy!
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw (page 151). Makes 6 servings.
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, 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.
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw (page 151). Makes 6 servings.
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, 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.
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
Friday, April 5, 2013
Yummy!
Most of us like having the occasional dessert and/or snack. Here are a few yummy recipes for you. The first three are from Taste of Home, while the last one is from Diabetic Gourmet emailing list.
Florida Pie
Light & Tasty
December/January 2007 issue
According to the blurb just before the recipe, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Enjoy!
The link for this is http://www.tasteofhome.com/Recipes/Florida-Pie.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min. + chilling
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
Lemon Chiffon Cake
Taste of Home
According to Trisha Kammers of Clarkston, Washington, "This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the efffort." Unfortunately, I don't have a link for this one, though it is from Taste of Home.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 50 min. + cooling
Ingredients:
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice
Directions:
Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.
Nutrition Facts
One serving: 1 slice Calories: 345; Fat: 13 g; Saturated Fat: 4 g; Cholesterol: 100 mg; Sodium: 288 mg; Carbohydrate: 54 g; Fiber: 1 g; Protein: 4 g
Chocolate Angel Cake
Another recipe from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Yield: 40 cookies
Source: The Best Diabetes Cookbook
Info: http://diabeticgourmet.com/book_archive/details/25.shtml
INGREDIENTS
1/2 cup brown sugar
1/3 cup granulated sugar
1/3 cup peanut butter
1/3 cup 2% milk
1/4 cup soft margarine
1 egg
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1/3 cup chocolate chips
1/4 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.
In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, margarine, egg and vanilla until well blended.
Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not overmix. Stir in chocolate chips and raisins.
Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned.
Nutritional Facts Per Serving:
Calories: 70, Carbohydrate: 10 g, Fiber: 1 g, Protein: 1 g, Fat: 3 g, Sodium: 51 mg, Cholesterol: 6 mg Diabetic Exchanges: 2/3 Other Carbohydrate, 1/2 Fat
RECIPE FROM THE ARCHIVE:
Superfast Picnic Chicken
http://www.diabeticgourmet.com/recipes/html/13.shtml
Florida Pie
Light & Tasty
December/January 2007 issue
According to the blurb just before the recipe, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Enjoy!
The link for this is http://www.tasteofhome.com/Recipes/Florida-Pie.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min. + chilling
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
Lemon Chiffon Cake
Taste of Home
According to Trisha Kammers of Clarkston, Washington, "This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the efffort." Unfortunately, I don't have a link for this one, though it is from Taste of Home.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 50 min. + cooling
Ingredients:
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice
Directions:
Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.
Nutrition Facts
One serving: 1 slice Calories: 345; Fat: 13 g; Saturated Fat: 4 g; Cholesterol: 100 mg; Sodium: 288 mg; Carbohydrate: 54 g; Fiber: 1 g; Protein: 4 g
Chocolate Angel Cake
Another recipe from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Yield: 40 cookies
Source: The Best Diabetes Cookbook
Info: http://diabeticgourmet.com/book_archive/details/25.shtml
INGREDIENTS
1/2 cup brown sugar
1/3 cup granulated sugar
1/3 cup peanut butter
1/3 cup 2% milk
1/4 cup soft margarine
1 egg
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1/3 cup chocolate chips
1/4 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.
In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, margarine, egg and vanilla until well blended.
Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not overmix. Stir in chocolate chips and raisins.
Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned.
Nutritional Facts Per Serving:
Calories: 70, Carbohydrate: 10 g, Fiber: 1 g, Protein: 1 g, Fat: 3 g, Sodium: 51 mg, Cholesterol: 6 mg Diabetic Exchanges: 2/3 Other Carbohydrate, 1/2 Fat
RECIPE FROM THE ARCHIVE:
Superfast Picnic Chicken
http://www.diabeticgourmet.com/recipes/html/13.shtml
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