Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are today's six recipes to help you through the weekend, including Peanut Butter Balls and Savory Chicken Pot Pie. Enjoy!
HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE
This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 4 servings.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
1 egg, beaten
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)
1/4 cup almond meal or almond flour or fine bread crumbs
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. fennel seeds
3/4 tsp. fine sea salt
1/2 tsp. red pepper flakes
1 lb. ground bison or ground beef (preferably not lean)
2 Tbsp. extra-virgin olive oil
Prepared marinara sauce
12 oz. dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)
Instructions
In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.
In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
While the sauce is simmering, cook the pasta according to the package directions.
To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
SAVORY CHICKEN POT PIE
This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8
To view this online, click here.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Directions
Heat oven to 400°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
SOUTHERN CORNBREAD
Servings: 12
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/32.shtml
Ingredients
1 cup yellow cornmeal
3/4 teaspoon salt substitute
1 cup flour
1 medium egg, slightly beaten
4 teaspoons baking powder
1 cup skim milk
Directions
Sift dry ingredients together.
Add egg and milk, mix well.
Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray.
Bake at 425 degrees F for 25 minutes.
Cut into 12 squares.
Nutritional Information Per Serving: Calories: 81; Fat: 1 g; Sodium: 142 mg; Carbohydrates: 15 g; Exchanges: 1 Bread
ENGAGEMENT ROAST CHICKEN
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.
Ingredients
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Showing posts with label High-Altitude Bison Meatballs w/Marinara Sauce. Show all posts
Showing posts with label High-Altitude Bison Meatballs w/Marinara Sauce. Show all posts
Tuesday, February 13, 2018
Friday, March 31, 2017
Friday Recipes
It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including High-Altitude Bison Meatballs with Marinara Sauce and Frozen Blueberry Breakfast Bars. Enjoy!
HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE
This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 4 servings.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
1 egg, beaten
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)
1/4 cup almond meal or almond flour or fine bread crumbs
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. fennel seeds
3/4 tsp. fine sea salt
1/2 tsp. red pepper flakes
1 lb. ground bison or ground beef (preferably not lean)
2 Tbsp. extra-virgin olive oil
Prepared marinara sauce
12 oz. dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)
Instructions
In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.
In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
While the sauce is simmering, cook the pasta according to the package directions.
To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
QUINOA ENCHILADA BAKE
This recipe begins, “Never tried quinoa? This enchilada bake is a great way to be introduced to the superfood.”
http://www.diabeticconnect.com/diabetic-recipes/general/7286-quinoa-enchilada-bake
Ingredients
1 TBSP olive oil
1 lb extra lean ground beef
1 medium yellow onion, chopped
1 medium green pepper, diced
3 cloves garlic finely chopped
1/2 cup dry quinoa
2 cups low sodium vegetable broth
10 oz. can diced tomatoes with green chilies, undrained
1 cup tomato sauce
2 TBSP chili powder
2 tsp cumin
Pepper to taste
1 can black beans
3/4 cup corn
Optional toppings:
Cheese, tomato, green onion, cilantro
Directions
Heat oil in a large skillet. Brown ground beef.
Add onion, pepper and garlic. Cook 2 minutes.
Pour into slow cooker along with remaining ingredients, except black beans and corn.
Cook on high for 3-31/2 hours.
40 minutes before it's done, add beans and corn. Heat last 40 minutes.
Serve over chopped romaine or tortilla (optional).
Top with desired toppings.
Nutritional Facts: Servings 12; For 1/12 the recipe excluding optional toppings: Calories 170; Saturated Fat 2 g; Sodium 242 mg; Carbohydrates 15 g; Dietary Fiber 2 g; Protein 12 g
FROZEN BLUEBERRY BREAKFAST BARS
This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE
This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 4 servings.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
1 egg, beaten
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)
1/4 cup almond meal or almond flour or fine bread crumbs
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. fennel seeds
3/4 tsp. fine sea salt
1/2 tsp. red pepper flakes
1 lb. ground bison or ground beef (preferably not lean)
2 Tbsp. extra-virgin olive oil
Prepared marinara sauce
12 oz. dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)
Instructions
In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.
In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
While the sauce is simmering, cook the pasta according to the package directions.
To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
QUINOA ENCHILADA BAKE
This recipe begins, “Never tried quinoa? This enchilada bake is a great way to be introduced to the superfood.”
http://www.diabeticconnect.com/diabetic-recipes/general/7286-quinoa-enchilada-bake
Ingredients
1 TBSP olive oil
1 lb extra lean ground beef
1 medium yellow onion, chopped
1 medium green pepper, diced
3 cloves garlic finely chopped
1/2 cup dry quinoa
2 cups low sodium vegetable broth
10 oz. can diced tomatoes with green chilies, undrained
1 cup tomato sauce
2 TBSP chili powder
2 tsp cumin
Pepper to taste
1 can black beans
3/4 cup corn
Optional toppings:
Cheese, tomato, green onion, cilantro
Directions
Heat oil in a large skillet. Brown ground beef.
Add onion, pepper and garlic. Cook 2 minutes.
Pour into slow cooker along with remaining ingredients, except black beans and corn.
Cook on high for 3-31/2 hours.
40 minutes before it's done, add beans and corn. Heat last 40 minutes.
Serve over chopped romaine or tortilla (optional).
Top with desired toppings.
Nutritional Facts: Servings 12; For 1/12 the recipe excluding optional toppings: Calories 170; Saturated Fat 2 g; Sodium 242 mg; Carbohydrates 15 g; Dietary Fiber 2 g; Protein 12 g
FROZEN BLUEBERRY BREAKFAST BARS
This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
Friday, March 10, 2017
Friday Recipes
It's Friday, time to get ready for the weekend. And if you're in an area that follows Daylight saving time, it's that time of spring again when we'll move the clocks forward. (Remember the old ditty of "spring forward, fall back".)
There was one newscaster in the Tampa Bay area of Florida who would get up at 2:00 a.m. during the time change - both spring and fall - to set his clocks to the appropriate time. He has since retired, but he was beloved by coworkers and viewers to the point that his coworkers are known to mention him during the days leading up to each time change.
Anyway, here are today's six recipes to help you through the weekend, including Peanut Butter Balls and Savory Chicken Pot Pie. Enjoy!
HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE
This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 4 servings.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
1 egg, beaten
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)
1/4 cup almond meal or almond flour or fine bread crumbs
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. fennel seeds
3/4 tsp. fine sea salt
1/2 tsp. red pepper flakes
1 lb. ground bison or ground beef (preferably not lean)
2 Tbsp. extra-virgin olive oil
Prepared marinara sauce
12 oz. dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)
Instructions
In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.
In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
While the sauce is simmering, cook the pasta according to the package directions.
To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
SAVORY CHICKEN POT PIE
This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8
To view this online, click here.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Directions
Heat oven to 400°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
SOUTHERN CORNBREAD
Servings: 12
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/32.shtml
Ingredients
1 cup yellow cornmeal
3/4 teaspoon salt substitute
1 cup flour
1 medium egg, slightly beaten
4 teaspoons baking powder
1 cup skim milk
Directions
Sift dry ingredients together.
Add egg and milk, mix well.
Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray.
Bake at 425 degrees F for 25 minutes.
Cut into 12 squares.
Nutritional Information Per Serving: Calories: 81; Fat: 1 g; Sodium: 142 mg; Carbohydrates: 15 g; Exchanges: 1 Bread
ENGAGEMENT ROAST CHICKEN
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.
Ingredients
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
There was one newscaster in the Tampa Bay area of Florida who would get up at 2:00 a.m. during the time change - both spring and fall - to set his clocks to the appropriate time. He has since retired, but he was beloved by coworkers and viewers to the point that his coworkers are known to mention him during the days leading up to each time change.
Anyway, here are today's six recipes to help you through the weekend, including Peanut Butter Balls and Savory Chicken Pot Pie. Enjoy!
HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE
This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 4 servings.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
1 egg, beaten
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)
1/4 cup almond meal or almond flour or fine bread crumbs
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. fennel seeds
3/4 tsp. fine sea salt
1/2 tsp. red pepper flakes
1 lb. ground bison or ground beef (preferably not lean)
2 Tbsp. extra-virgin olive oil
Prepared marinara sauce
12 oz. dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)
Instructions
In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.
In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
While the sauce is simmering, cook the pasta according to the package directions.
To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
SAVORY CHICKEN POT PIE
This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8
To view this online, click here.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Directions
Heat oven to 400°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
SOUTHERN CORNBREAD
Servings: 12
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/32.shtml
Ingredients
1 cup yellow cornmeal
3/4 teaspoon salt substitute
1 cup flour
1 medium egg, slightly beaten
4 teaspoons baking powder
1 cup skim milk
Directions
Sift dry ingredients together.
Add egg and milk, mix well.
Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray.
Bake at 425 degrees F for 25 minutes.
Cut into 12 squares.
Nutritional Information Per Serving: Calories: 81; Fat: 1 g; Sodium: 142 mg; Carbohydrates: 15 g; Exchanges: 1 Bread
ENGAGEMENT ROAST CHICKEN
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.
Ingredients
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Friday, February 24, 2017
Friday Recipes
Finally, it's Friday. Here are six recipes to help you through the weekend, including Peanut Butter Balls and Savory Chicken Pot Pie. Enjoy!
HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE
This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 4 servings.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
1 egg, beaten
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)
1/4 cup almond meal or almond flour or fine bread crumbs
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. fennel seeds
3/4 tsp. fine sea salt
1/2 tsp. red pepper flakes
1 lb. ground bison or ground beef (preferably not lean)
2 Tbsp. extra-virgin olive oil
Prepared marinara sauce
12 oz. dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)
Instructions
In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.
In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
While the sauce is simmering, cook the pasta according to the package directions.
To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
SAVORY CHICKEN POT PIE
This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8
To view this online, click here.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Directions
Heat oven to 400°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
SOUTHERN CORNBREAD
Servings: 12
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/32.shtml
Ingredients
1 cup yellow cornmeal
3/4 teaspoon salt substitute
1 cup flour
1 medium egg, slightly beaten
4 teaspoons baking powder
1 cup skim milk
Directions
Sift dry ingredients together.
Add egg and milk, mix well.
Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray.
Bake at 425 degrees F for 25 minutes.
Cut into 12 squares.
Nutritional Information Per Serving: Calories: 81; Fat: 1 g; Sodium: 142 mg; Carbohydrates: 15 g; Exchanges: 1 Bread
ENGAGEMENT ROAST CHICKEN
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.
Ingredients
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE
This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 4 servings.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
1 egg, beaten
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)
1/4 cup almond meal or almond flour or fine bread crumbs
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. fennel seeds
3/4 tsp. fine sea salt
1/2 tsp. red pepper flakes
1 lb. ground bison or ground beef (preferably not lean)
2 Tbsp. extra-virgin olive oil
Prepared marinara sauce
12 oz. dried spaghetti (gluten-free if sensitive)
8 fresh basil leaves, torn (optional)
Instructions
In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.
In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.
Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.
While the sauce is simmering, cook the pasta according to the package directions.
To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
SAVORY CHICKEN POT PIE
This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8
To view this online, click here.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Directions
Heat oven to 400°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
SOUTHERN CORNBREAD
Servings: 12
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/32.shtml
Ingredients
1 cup yellow cornmeal
3/4 teaspoon salt substitute
1 cup flour
1 medium egg, slightly beaten
4 teaspoons baking powder
1 cup skim milk
Directions
Sift dry ingredients together.
Add egg and milk, mix well.
Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray.
Bake at 425 degrees F for 25 minutes.
Cut into 12 squares.
Nutritional Information Per Serving: Calories: 81; Fat: 1 g; Sodium: 142 mg; Carbohydrates: 15 g; Exchanges: 1 Bread
ENGAGEMENT ROAST CHICKEN
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.
Ingredients
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
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