Tuesday Recipes

Here are today's six recipes. Enjoy!

SIMPLE BARBECUE SAUCE

This comes from John Willoughby in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Time: 10 minutes; makes about 1 1/2 cups.

To view this online, click here.

Ingredients

2/3 cup ketchup

1/2 cup cider vinegar

1/4 cup brown sugar

2 teaspoons pimentón (smoked Spanish paprika)

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

Preparation

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

QUICK AND SPICY TOMATO SOUP

This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 22 min; Prep: 10 min; Cook: 12 min; Yield: 4 to 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spicy-tomato-soup-recipe.html?oc=linkback

Ingredients

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)

2 (14-ounce) cans chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

SERVINGS: 4 (MAIN); Calories: 430; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 15 grams; Total carbohydrates: 59 grams; Sugar: 3 grams Fiber: 10 grams; Cholesterol: 0 milligrams; Sodium: 1,976 milligrams

4-INGREDIENT CHOCOLATE RASPBERRY CAKE

This is from Cheeky Kitchen, who blogs for Tablespoon.com, as well as a few other sites. She wrote, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; makes 8 servings.

To view this online, click here.

Ingredients

1 (13 oz) package dark chocolate chips

3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting

8 eggs, room temperature

1 cup raspberries

1/4 cup powdered sugar for garnish (optional)

Directions

Preheat oven to 325ºF.

In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.

Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.

Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.

BAKED LEMON CHICKEN

This is from The Food Network Kitchen. Total Time: 1 hr 25 min; Prep: 15 min; Cook: 1 hr 10 min; Yield: 4 servings

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-lemon-chicken-recipe.html?oc=linkback

Ingredients

One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry

Kosher salt and freshly ground black pepper

Flour for dredging

3 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

Peel of half a lemon, white pith removed, cut into very thin strips

2 large garlic cloves, minced

1 1/2 teaspoons fresh rosemary leaves

1 tablespoon honey

1/4 cup freshly squeezed lemon juice

1 cup chicken broth, homemade or canned low-sodium

Directions

Preheat the oven to 400 degrees F.

Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.

Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

GARDEN VEGETABLE LASAGNA

This comes from the FamilyTime e-newsletter, and begins, “Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night.” Serves: 8 servings (about 1 1/4 cups each); Prep Time: 25 minutes; Cook Times: 30 minutes

To view this online, click here.

Ingredients

1 container (15 ounces) ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

2 eggs

4 medium carrots, shredded (about 2 cups)

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

9 lasagna noodle, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

grated Parmesan cheese

Directions

Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.

Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.

Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

CREAMY WHITE BEAN ROSEMARY SOUP

This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her e-newsletter, I highly recommend it. This recipe yields 4-6 servings.

To view this online, click here.

Ingredients

3 15 oz cans white cannellini or great northern beans rinsed and drained.

4 cups sliced yellow onions (from 2 large onions)

1/4 cup olive oil

2 garlic cloves, minced

1 large branch fresh rosemary off the stem

1 1/2 quarts chicken stock

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Cayenne pepper to taste (optional)

Bacon for topping

Instructions

In a 5-6 qt. large stock pot or dutch oven heat the olive oil on medium high heat. Add the onions and cook for about 15 minutes- or until soft and golden. Add the garlic and cook for another few minutes.

Add the beans, broth, rosemary, salt & pepper. Bring to a boil, and then simmer for about 20 minutes. Use an immersion blender, food processor, or regular blender to purée the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon.

Weekend Food

Another weekend, another batch of recipes for the weekend. Enjoy!

HARVEST GRILLED APPLES

This comes from My First for Women, and can be viewed online here. Makes 12 servings.

Ingredients

12 medium baking apples (Golden Delicious or Granny Smith)

3/4 cup brown sugar

3/4 quick oats

1/4 cup Kikkoman® Soy Sauce

4 teaspoons butter, softened

3/4 cup raisins

3/4 cup chopped pecans

1/2 cup apple juice

Directions

Combine brown sugar, oats, soy sauce, butter, raisins and chopped pecans in a bowl, set aside. Wash and dry apples. Core apples to remove seeds ½ inch from the bottom, making sure not to puncture the bottom of the apples. Tops of apples should be at least 1 inch open. Fill each cavity with the oat mixture. Place apples in a 9x13 Hefty EZ Foil pan. Pour apple juice over the apples, cover with foil to seal the tray. Place on the grill (325°F). Cook until apples are soft but not mushy, about 45 minutes. Spoon juice over the apples and serve with ice cream if desired.

GARDEN VEGETABLE LASAGNA

This comes from Family Time, and starts off, "Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night." Makes 8 servings (about 1 1/4 cups each). Prep Time: 25 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 container (15 ounces) ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

2 eggs

4 medium carrots, shredded (about 2 cups)

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

9 lasagna noodle, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

grated Parmesan cheese

Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.

Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.

Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.

BUTTERMILK SPICE LAYER CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING

This comes from The Baker Chick. I recently signed up for her newsletter, and absolutely love it! (Hint: You might want to sign up, too!) Anyway, the baker chick writes, "This cake is super moist and also a little dense at the same time. It tastes amazing right out of the fridge and it seems like the longer the flavors sit the better the whole thing tastes. (I should know because I’m still whittling away at this 3 days later.) The spices are super present and bold and the creamy frosting is the perfect touch. I may have found a new fall favorite!" It yields one 8 - 9 inch cake.

To view this online, click here. Cake was adapted from The Food Network.

Ingredients

2 cups brown sugar

1 stick butter, softened

1/2 cup vegetable oil

5 large eggs, room temperature

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon fresh grated nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

Pinch of salt

1 cup buttermilk, room temperature

For the Frosting:

2 sticks plus 3 tablespoons of butter, softened

16 oz of cream cheese, softened

1 teaspoon vanilla extract

3/4 cup brown sugar

3-4 cups powdered sugar

Instructions

Preheat the oven to 350 degrees F. Lightly grease and flour 2 (8-inch) cake pans and line with parchment.

In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking soda, baking powder, spices and salt.

Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour, mixing well.

Pour the batter evenly into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.

Cool on wire racks and then invert onto parchment paper. Use a serrated knife to slice each cake in half and set aside. (You can refrigerate the baked cakes before slicing them as well until you are ready to frost.).

For the Frosting:

In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until silky smooth. Add the brown sugar and vanilla and mix on high until fluffy, 2 mins. Add the powdered sugar, 1/2 cup at a time until frosting is thick, smooth and spread-able. (I like a stiffer frosting so always use the maximum powdered sugar.)

Fill and frost your cake as desired.

MEATLESS-BALL SUBS

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

ANGEL HAIR PASTA

I had something similar to this at a restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.

1/4 C water

3 medium to large tomatoes

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2 green pepper, diced

1 T oregano

1 lb. angel hair pasta

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.)

In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)

Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)