Enjoy!
LOW FAT SLOPPY JOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES
This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.
To view this online, click here.
3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
12 oz. white or cremini mushrooms, quartered (6 cups)
3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)
12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)
1 lb. uncooked rigatoni
4 Tbs. butter
1/4 cup all-purpose flour
1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
2 cups grated Swiss or Gruyère cheese, divided
1 tsp. truffle oil, plus more for drizzling, optional
1 cup low-fat ricotta cheese
Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.
Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.
Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.
Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)
Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.
nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g
VIOLET BAKERY RYE BROWNIES
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. (By the way, if you haven't signed up for their cooking e-newsletter, I highly recommend it!) Melissa writes, “You wouldn’t necessarily think adding rye flour to brownies would be a good idea, but it’s fabulous. The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate. A sprinkle of flaky sea salt on top makes it taste even more chocolaty. These brownies are extremely moist, so don’t overbake them; they should still be a bit wobbly in the center when you pull them from the oven. They’ll solidify as they cool.” Time: 45 minutes, plus cooling; makes 12 brownies.
To view these decadent brownies online, click here.
Note: According to the newsletter that this recipe appeared in, the Violet Bakery is in London – one of the places I'd love to travel to some day. And if I ever do, I'll most likely check out the Violet Bakery!
Ingredients
11 tablespoons unsalted butter, cut into 1/2-inch cubes, more for greasing pan
10 1/2 ounces bittersweet chocolate (60 to 70 percent cocoa), chopped
1 1/2 cups whole grain rye flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1 teaspoon fine sea salt
4 large eggs
1 cup granulated sugar
1 cup light brown sugar
1 tablespoon vanilla extract
1 teaspoon flaky sea salt, such as Maldon, for sprinkling on top
Preparation
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
Using a double boiler, or in a metal bowl set over a saucepan containing an inch of simmering water (do not let bottom of bowl touch the water), melt the butter and chocolate, stirring with a heatproof rubber spatula. Let cool.
In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until light and fluffy, about 2 minutes. Beat in melted chocolate mixture until smooth. Beat in flour mixture.
Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt and bake until brownies are mostly firm, but with a very slight wobble in the center, about 25 minutes. (Note that a tester inserted in the center will not come out clean.) Let cool completely before cutting into squares. Serve within 1 day of baking.
RASPBERRY ROSE RUGELACH
This also comes from Melissa Clark in the same New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach
To view this yummy recipe online, click here.
Ingredients
1 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons rose water
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon flaky sea salt
8 ounces unsalted butter (2 sticks), at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
Nonstick spray
1 1/2 cups raspberry jam
1 large egg white, lightly beaten
Preparation
In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
CHOCOLATE PEPPERMINT WHOOPIE PIES
This comes from Katie Lee on The Food Network. Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 2 hr; Cook: 30 min; Yield: 20 to 24 whoopie pies; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/katie-lee/chocolate-peppermint-whoopie-pies.print.html?oc=linkback
Ingredients
Cookies:
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 cup milk
Nonstick cooking spray, for spraying the parchment
Filling:
2 cups confectioners' sugar
2/3 cup vegetable shortening
1 cup marshmallow creme
1 to 2 tablespoons milk
1/4 to 1/2 teaspoon peppermint extract
About 12 candy canes, crushed
Directions
For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl.
Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour.
Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working.
Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time).
For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes.
Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy.
Showing posts with label Low Fat Sloppy Joes. Show all posts
Showing posts with label Low Fat Sloppy Joes. Show all posts
Wednesday, December 16, 2015
Tuesday, February 17, 2015
Tuesday Recipes
Hope everyone's staying warm this chilly winter. If you can stay inside, do. But we do need to eat, so here are today's offerings Enjoy!
4-INGREDIENT CHOCOLATE RASPBERRY CAKE
This comes from Tablespoon, and starts off, “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 min; Total Time: 1 hr 15 min; Servings: 8
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.
SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS
This comes from The Baker Chick, who writes, "Though I made this with chicken this could be an easy vegetarian option by skipping the meat and just adding extra veggies!" I love that kind of flexibility! Yield: 6-8 servings
To view this online, click here.
Ingredients
For the Filling:
1 pound skinless, boneless chicken breast halves - cubed
4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)
1/2 cup butter (1 stick)
1 small onion, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Other spices to taste (garlic, celery seed etc.)
2 cups of chicken broth
1 to 1 1/2 cups milk
For the Biscuits:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
1 cup well-shaken buttermilk
Instructions
Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.
Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.
Slowly add 1 cup of milk and 1 1/2 cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.
Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.
Preheat oven to 425F
For the Biscuits:
Stir together the flour, baking powder, sugar, baking soda and salt.
Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.
Stir in the grated cheese and then the buttermilk, stirring together until just combined.
Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.
Bake for 15-18 minutes, or until the biscuits are golden.
Notes
*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end.
EASY CROCKPOT LASAGNA
This comes from Tablespoon.com, and starts off, "This lasagna tastes like you spent all day making it without all of the work." Prep Time: 15 min; Total Time 4 hr 15 min; Servings: 10
*Works best with a 4 to 6 quart size slow cooker.
1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
Do not overcook and don't try to speed up the process by cooking it on high.
LOW FAT SLOPPY JOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES
This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.
To view this online, click here.
3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
12 oz. white or cremini mushrooms, quartered (6 cups)
3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)
12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)
1 lb. uncooked rigatoni
4 Tbs. butter
1/4 cup all-purpose flour
1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
2 cups grated Swiss or Gruyère cheese, divided
1 tsp. truffle oil, plus more for drizzling, optional
1 cup low-fat ricotta cheese
Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.
Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.
Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.
Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)
Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.
nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g
4-INGREDIENT CHOCOLATE RASPBERRY CAKE
This comes from Tablespoon, and starts off, “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 min; Total Time: 1 hr 15 min; Servings: 8
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.
SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS
This comes from The Baker Chick, who writes, "Though I made this with chicken this could be an easy vegetarian option by skipping the meat and just adding extra veggies!" I love that kind of flexibility! Yield: 6-8 servings
To view this online, click here.
Ingredients
For the Filling:
1 pound skinless, boneless chicken breast halves - cubed
4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)
1/2 cup butter (1 stick)
1 small onion, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Other spices to taste (garlic, celery seed etc.)
2 cups of chicken broth
1 to 1 1/2 cups milk
For the Biscuits:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
1 cup well-shaken buttermilk
Instructions
Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.
Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.
Slowly add 1 cup of milk and 1 1/2 cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.
Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.
Preheat oven to 425F
For the Biscuits:
Stir together the flour, baking powder, sugar, baking soda and salt.
Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.
Stir in the grated cheese and then the buttermilk, stirring together until just combined.
Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.
Bake for 15-18 minutes, or until the biscuits are golden.
Notes
*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end.
EASY CROCKPOT LASAGNA
This comes from Tablespoon.com, and starts off, "This lasagna tastes like you spent all day making it without all of the work." Prep Time: 15 min; Total Time 4 hr 15 min; Servings: 10
*Works best with a 4 to 6 quart size slow cooker.
1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
Do not overcook and don't try to speed up the process by cooking it on high.
LOW FAT SLOPPY JOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES
This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.
To view this online, click here.
3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
12 oz. white or cremini mushrooms, quartered (6 cups)
3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)
12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)
1 lb. uncooked rigatoni
4 Tbs. butter
1/4 cup all-purpose flour
1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
2 cups grated Swiss or Gruyère cheese, divided
1 tsp. truffle oil, plus more for drizzling, optional
1 cup low-fat ricotta cheese
Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.
Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.
Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.
Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)
Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.
nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g
Friday, January 30, 2015
Super Bowl Food
So the Super Bowl is this weekend, and it seems that most of the U.S. will be watching the game...or, at least, the commercials. Even if you aren't having, or going to a Super Bowl party, chances are you'll want something to snack on (including an almost snack-y dinner). Here are a few recipes you may want to use then. Of course, you can eat them throughout the year, too. Enjoy!
STUFFED CRUST FOOTBALLS WITH PIZZA SAUCE DIP
This comes from Tablespoon. It begins, “Stuff your favorite toppings inside of pizza crust, shape into footballs, and dip in warm pizza sauce. 12 footballs.” Prep time: 15 minutes; total time: 30 minutes
To view this online, click here.
Ingredients
1 (13.8 ounce) can Pillsbury classic pizza crust
2 ounces sliced pepperoni
10 ounces sliced mozzarella cheese
1/2 cup Muir Glen pizza sauce
Directions
Preheat oven to 400 degrees.
Take about 1/4 cup of flour and sprinkle it on a clean surface. Roll out the pizza dough into a thin layer about 1/8 inch thick.
Using a sharp knife cut out football shapes in the dough. Place desired pizza toppings on one football shape and top with another. Press the edges together sealing carefully. Take a fork and crimp the edges of the footbal. Using the back of a knife, make a line with 3 hashes down the middle in the dough resembling a football.
Bake for 10-12 minutes or until golden brown. Dip in warm pizza sauce.
SOUTHWEST NACHO CASSEROLE
Also from Tablespoon. It starts off, “Everyone will love this casserole with favorite Mexican flavors and crunchy tortilla chips for dipping.” Prep Time: 20 min; Total Time: 1 hr 10 min; Servings 10
To view this online, click here.
Ingredients
2 lb lean (at least 80%) ground beef
1 cup water
2 envelopes (1 oz each) Old El Paso™ 25% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cans (16 oz each) Old El Paso™ fat-free refried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.
Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
Bake 30 to 40 minutes or until bubbly around edges.
Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.
Nutrition Info: Serving Size: 1/10 of Recipe; Calories: 460 (Calories from Fat: 190), Total Fat: 21g (Saturated Fat: 6g, Trans Fat: 1g; Exchanges: 2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices: 2 1/2
LOW FAT SLOPPY JOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
GAME DAY FOOTBALL CAKE
This also comes from Tablespoon, and starts, “A football cake that will fool anyone into thinking it's real. Cut it open to find chocolate footballs hiding inside.” Prep Time: 6 hr 0 min; Total Time: 9 hr 0 min; Servings: 12
To view this online, click here.
Ingredients
Devil's Food Cake Football Halves:
2 Betty Crocker™ devil's food cake mix
Water, oil and eggs according to package instructions
Chocolate Pound Cake:
2/3 cup water
1/4 cup cocoa powder
1 Betty Crocker™ pound cake mix
1/4 cup (1/2 stick) butter, softened
2 eggs
Decorations:
2 tubs Betty Crocker™ Rich & Creamy milk chocolate frosting
36 ounces modeling chocolate (made from milk chocolate)
1-2 tablespoons cocoa powder
1 ounce white modeling chocolate
Directions
Devil's Food Cake Football halves:
Make one devil's food cake according to package instructions. Pour into a football shaped baking pan that has been coated with baking spray. Bake at 325 degrees Fahrenheit for 50-55 minutes, until a skewer inserted into the center of the cake comes out clean. Repeat with second cake. Allow both cakes to cool completely then freeze for at least two hours.
Chocolate Pound Cake:
Bring water to a boil. Stir in cocoa powder. Let it cool. ?Combine the Betty Crocker Pound Cake Mix with the softened butter, eggs, and chocolate water. Beat on low speed for 30 seconds then on medium for 2 minutes.
Line a 9x13-baking pan with non-stick aluminum foil (or aluminum foil sprayed with non-stick spray.) Spray a 5-inch metal oval cookie cutter with non-stick spray and set it in the center of the pan. Pour chocolate pound cake batter into the pan, leaving the center oval empty. Bake for 28-32 minutes, until a toothpick inserted into the cake comes out clean. Cool for 10 minutes, then carefully remove the oval cookie cutter. Allow cake to cool completely, then peel off tin foil and level the cake, by removing the domed top.
Set one football cake on top of the pound cake. Cut around the football cake, removing the excess pound cake.
Now split the football shaped pound cake in two, making two thin layers. Attach one using frosting to each of the football shaped devil's food cakes.
Put the two cakes together forming a misshapen football. Carve the cake to look like a real football.
Separate the cake into two parts again. Scoop out some (no more than 1/2 inch deep) of the devil's food cake, if desired to create a larger well to fill with candy.
Set each cake on a cooling rack set over a pan lined with parchment or wax paper. Heat Betty Crocker Milk Chocolate Frosting in microwave for about 30 seconds until pourable. Pour frosting over cakes, smoothing it out with a spatula. Allow frosting to set.
Roll out a little over half of the modeling chocolate. Rub a football texture sheet over top of entire surface. Cover one cake in the fondant, cutting off the excess, leaving about 1/4 inch hanging all around the cake. Roll the bottom edge up under the bottom side of the cake. Repeat with second football cake.
Turn one cake upside down. Fill the well with chocolate footballs. Frost around the well, leaving 1/2 of space, so the frosting doesn't touch the candy.
Set the other cake on top, forming a 3 dimensional football. Cut a small football shaped piece of cardboard to go under the cake for support. Set cake on top.
Brush entire football with some cocoa powder, to add dimension to the ball. ?Roll out white modeling chocolate, cut into thin strips, and create the laces on the ball. Lift football cake and place on a piece of artificial turf or on a serving platter. Serve cake by carefully cutting into it, remembering the candy is hiding inside.
TEXAS CHILI
One of my dad’s recipes.
Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
Be forewarned: this is hot!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with a recipe I'd found in Runner's World; it slowly morphed into this recipe.
To find the original Runner's World chili, as well as several other chili recipes, click here.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
STUFFED CRUST FOOTBALLS WITH PIZZA SAUCE DIP
This comes from Tablespoon. It begins, “Stuff your favorite toppings inside of pizza crust, shape into footballs, and dip in warm pizza sauce. 12 footballs.” Prep time: 15 minutes; total time: 30 minutes
To view this online, click here.
Ingredients
1 (13.8 ounce) can Pillsbury classic pizza crust
2 ounces sliced pepperoni
10 ounces sliced mozzarella cheese
1/2 cup Muir Glen pizza sauce
Directions
Preheat oven to 400 degrees.
Take about 1/4 cup of flour and sprinkle it on a clean surface. Roll out the pizza dough into a thin layer about 1/8 inch thick.
Using a sharp knife cut out football shapes in the dough. Place desired pizza toppings on one football shape and top with another. Press the edges together sealing carefully. Take a fork and crimp the edges of the footbal. Using the back of a knife, make a line with 3 hashes down the middle in the dough resembling a football.
Bake for 10-12 minutes or until golden brown. Dip in warm pizza sauce.
SOUTHWEST NACHO CASSEROLE
Also from Tablespoon. It starts off, “Everyone will love this casserole with favorite Mexican flavors and crunchy tortilla chips for dipping.” Prep Time: 20 min; Total Time: 1 hr 10 min; Servings 10
To view this online, click here.
Ingredients
2 lb lean (at least 80%) ground beef
1 cup water
2 envelopes (1 oz each) Old El Paso™ 25% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cans (16 oz each) Old El Paso™ fat-free refried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.
Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
Bake 30 to 40 minutes or until bubbly around edges.
Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.
Nutrition Info: Serving Size: 1/10 of Recipe; Calories: 460 (Calories from Fat: 190), Total Fat: 21g (Saturated Fat: 6g, Trans Fat: 1g; Exchanges: 2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices: 2 1/2
LOW FAT SLOPPY JOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
GAME DAY FOOTBALL CAKE
This also comes from Tablespoon, and starts, “A football cake that will fool anyone into thinking it's real. Cut it open to find chocolate footballs hiding inside.” Prep Time: 6 hr 0 min; Total Time: 9 hr 0 min; Servings: 12
To view this online, click here.
Ingredients
Devil's Food Cake Football Halves:
2 Betty Crocker™ devil's food cake mix
Water, oil and eggs according to package instructions
Chocolate Pound Cake:
2/3 cup water
1/4 cup cocoa powder
1 Betty Crocker™ pound cake mix
1/4 cup (1/2 stick) butter, softened
2 eggs
Decorations:
2 tubs Betty Crocker™ Rich & Creamy milk chocolate frosting
36 ounces modeling chocolate (made from milk chocolate)
1-2 tablespoons cocoa powder
1 ounce white modeling chocolate
Directions
Devil's Food Cake Football halves:
Make one devil's food cake according to package instructions. Pour into a football shaped baking pan that has been coated with baking spray. Bake at 325 degrees Fahrenheit for 50-55 minutes, until a skewer inserted into the center of the cake comes out clean. Repeat with second cake. Allow both cakes to cool completely then freeze for at least two hours.
Chocolate Pound Cake:
Bring water to a boil. Stir in cocoa powder. Let it cool. ?Combine the Betty Crocker Pound Cake Mix with the softened butter, eggs, and chocolate water. Beat on low speed for 30 seconds then on medium for 2 minutes.
Line a 9x13-baking pan with non-stick aluminum foil (or aluminum foil sprayed with non-stick spray.) Spray a 5-inch metal oval cookie cutter with non-stick spray and set it in the center of the pan. Pour chocolate pound cake batter into the pan, leaving the center oval empty. Bake for 28-32 minutes, until a toothpick inserted into the cake comes out clean. Cool for 10 minutes, then carefully remove the oval cookie cutter. Allow cake to cool completely, then peel off tin foil and level the cake, by removing the domed top.
Set one football cake on top of the pound cake. Cut around the football cake, removing the excess pound cake.
Now split the football shaped pound cake in two, making two thin layers. Attach one using frosting to each of the football shaped devil's food cakes.
Put the two cakes together forming a misshapen football. Carve the cake to look like a real football.
Separate the cake into two parts again. Scoop out some (no more than 1/2 inch deep) of the devil's food cake, if desired to create a larger well to fill with candy.
Set each cake on a cooling rack set over a pan lined with parchment or wax paper. Heat Betty Crocker Milk Chocolate Frosting in microwave for about 30 seconds until pourable. Pour frosting over cakes, smoothing it out with a spatula. Allow frosting to set.
Roll out a little over half of the modeling chocolate. Rub a football texture sheet over top of entire surface. Cover one cake in the fondant, cutting off the excess, leaving about 1/4 inch hanging all around the cake. Roll the bottom edge up under the bottom side of the cake. Repeat with second football cake.
Turn one cake upside down. Fill the well with chocolate footballs. Frost around the well, leaving 1/2 of space, so the frosting doesn't touch the candy.
Set the other cake on top, forming a 3 dimensional football. Cut a small football shaped piece of cardboard to go under the cake for support. Set cake on top.
Brush entire football with some cocoa powder, to add dimension to the ball. ?Roll out white modeling chocolate, cut into thin strips, and create the laces on the ball. Lift football cake and place on a piece of artificial turf or on a serving platter. Serve cake by carefully cutting into it, remembering the candy is hiding inside.
TEXAS CHILI
One of my dad’s recipes.
Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
Be forewarned: this is hot!
3 balls ground beef suet
4 slices bacon, cut up
2 lbs. stew beef, cut small
2 lbs. chopped chuck
3 cloves garlic, minced
2 Bernudea onions, chopped
1 T paprika
3/4 tsp. black pepper
1/4 tsp. cayenne
6-9 T chili powder
2-4 walnut-size pieces suet
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with a recipe I'd found in Runner's World; it slowly morphed into this recipe.
To find the original Runner's World chili, as well as several other chili recipes, click here.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Wednesday, January 29, 2014
Super Bowl Food
If you're like most Americans, you'll be glued to the TV Sunday evening to watch the Super Bowl. Whether you're planning to watch for the game itself or for the crazy, glitchy, expensive commercials, you'll probably need/want lots of munchies during the game.
What to fix or grab from the grocery shelves? Sure, you could go for chips and dip, beer or soda, pizza (pepperoni or loaded up with veggies). But wouldn't it be nice to have a few other things to eat during the game? Here are some yummy things to fix for your Super Bowl Party.
CHERRY SHEET CAKE
This one is by Carroll Pellegrinelli from the desserts and baking section of about.com. Carroll also have loads of Super Bowl recipes! For this recipe, she writes, "Looking for a simple cake to serve for dessert or an afternoon coffee. It's up to you, which method plan to use to make this Cherry Sheet Cake, from-scratch or with a cake mix." I personally plan to bake this up for Super Bowl Sunday!
Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 1 hour, 10 minutes; Yield: 24 servings
Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1-1/2 cups sugar
4 eggs
1 teaspoon almond extract
1 cake mix
One 4-servings box vanilla pudding mix
4 eggs
1/2 cup oil
1 cup cold water
21 ounce can cherry pie filling
Powdered sugar
Preparation:
From scratch cake:
In a large bowl with a wire whisk, mix flour, baking powder and salt. Set aside. Cream butter and sugar. Add one egg at a time. Add almond extract. Mix thoroughly. Gradually, add the butter mixture until well combined.
From cake mix:
Combine cake mix ingredients. Mix on medium until slightly combined. Mix for 2 more minutes.
Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Pour batter into pan. With a spoon dollop cherry pie filling in an even pattern on top of cake batter.
Bake for 45- 50 minutes or until corners are lightly brown. Allow to cool slightly on wire rack before sprinkling with powdered sugar. Cool completely before serving.
Another about.com section/channel is the Low Fat Cooking section. Fiona Haynes, who writes low fat recipes, posted a recipe for low fat sloppy joes. Yum!
LOW FAT SLOPPY JOES
Fiona Haynes writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
Stay tuned...more tomorrow!
What to fix or grab from the grocery shelves? Sure, you could go for chips and dip, beer or soda, pizza (pepperoni or loaded up with veggies). But wouldn't it be nice to have a few other things to eat during the game? Here are some yummy things to fix for your Super Bowl Party.
CHERRY SHEET CAKE
This one is by Carroll Pellegrinelli from the desserts and baking section of about.com. Carroll also have loads of Super Bowl recipes! For this recipe, she writes, "Looking for a simple cake to serve for dessert or an afternoon coffee. It's up to you, which method plan to use to make this Cherry Sheet Cake, from-scratch or with a cake mix." I personally plan to bake this up for Super Bowl Sunday!
Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 1 hour, 10 minutes; Yield: 24 servings
Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1-1/2 cups sugar
4 eggs
1 teaspoon almond extract
1 cake mix
One 4-servings box vanilla pudding mix
4 eggs
1/2 cup oil
1 cup cold water
21 ounce can cherry pie filling
Powdered sugar
Preparation:
From scratch cake:
In a large bowl with a wire whisk, mix flour, baking powder and salt. Set aside. Cream butter and sugar. Add one egg at a time. Add almond extract. Mix thoroughly. Gradually, add the butter mixture until well combined.
From cake mix:
Combine cake mix ingredients. Mix on medium until slightly combined. Mix for 2 more minutes.
Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Pour batter into pan. With a spoon dollop cherry pie filling in an even pattern on top of cake batter.
Bake for 45- 50 minutes or until corners are lightly brown. Allow to cool slightly on wire rack before sprinkling with powdered sugar. Cool completely before serving.
Another about.com section/channel is the Low Fat Cooking section. Fiona Haynes, who writes low fat recipes, posted a recipe for low fat sloppy joes. Yum!
LOW FAT SLOPPY JOES
Fiona Haynes writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
Stay tuned...more tomorrow!
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