Finally, it's Friday! Here are six recipes to help you through the weekend. Enjoy!
STRAWBERRY FOOL
This comes from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don’t have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.” Yield: 4 servings.
Want to learn how to grill? Check out ”How to Grill”, by Sam Sifton.
To view the recipe online, click here.
Ingredients
2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper
1/4 teaspoon high-quality chile powder (ancho or New Mexican are nice)
Finely grated zest of 1 lemon (save the zested lemon to juice over the crostini)
1 whole chicken (3 1/2 to 4 pounds), patted dry
Extra-virgin olive oil, as needed
2 garlic cloves, thinly sliced
2 anchovies (optional)
Pinch red pepper flakes
1 pound mature spinach leaves, cleaned (12 cups)
1 cup chopped dill
4 slices crusty country-style bread, 1/2-inch thick
Fresh ricotta, for serving
Preparation
In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn’t get too dark; it will continue to brown even as it cooks over indirect heat. You’re looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You’ll need to keep your eye on the grill heat as you cook. If you’ve got a thermometer on your grill cover, you’re looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it’s not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
Place bread slices on grill and cook until lightly charred, about 1 minute per side.
To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.
BARBECUED RED ONION CHUTNEY
This comes from John Willoughby and Chris Schlesinger, also in The New York Times cooking e-newsletter. They wrote, “You'll need a medium-hot charcoal fire for this recipe. So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.” Yield: About 2 cups.
To view this online, click here.
Ingredients
3 large red onions, peeled and cut into half-inch circles
Vegetable oil for coating
1 tablespoon plus 1/2 cup brown sugar
1 tablespoon chile powder
1 tablespoon cumin powder
1 tablespoon curry powder
2 tablespoons extra-virgin olive oil
1/2 cup cider vinegar
Preparation
Coat onions lightly with oil. Mix together 1 tablespoon each brown sugar, chile powder, cumin and curry powder and rub onion circles all over with the mixture. (If you have metal skewers, thread two onion circles horizontally onto each skewer first, then coat with oil and seasoning.)
Place onions on grill over coals and cook until cut sides are golden brown streaked with black, 3 to 4 minutes per side. Move to side or back of grill where temperature is low and cook, flipping once or twice, until onions are soft enough to yield easily when squeezed with tongs, at least 15 and up to 40 minutes, removing smaller onions from grill as they become cooked to this stage. Remove from grill and, if not using immediately, refrigerate, covered, until ready to use.
To make chutney, roughly chop onions. Heat olive oil in large sauté pan over medium heat until shimmering. Add onions and cook until very soft, about 5 to 10 minutes. Add remaining 1/2 cup brown sugar and the cider vinegar, bring to a simmer and cook 10 minutes, until slightly thickened. This chutney keeps, covered and refrigerated, about 1 week.
CHEDDAR AND BACON TWICE BAKED POTATOES
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Bacon, cheese, and green onions add fabulous flavor to these twice baked potatoes. Use large baking potatoes for this recipe, preferably russets.
“These make an excellent side dish to serve with steaks, chops, ham, or a roast.”
Prep Time: 25 minutes;Cook Time: 75 minutes; Total Time: 100 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
4 large baking potatoes
olive oil
kosher salt
4 tablespoons butter
1 cup sour cream, plus more for serving
1/2 cup milk or half-and-half
8 ounces shredded sharp Cheddar cheese (2 cups), divided
4 tablespoons chopped green onions, divided
salt and freshly ground black pepper, to taste
8 strips bacon, cooked, drained, and crumbled, divided
Preparation
Heat the oven to 400° F.
Scrub the potatoes and pat dry; rub with olive oil and sprinkle with the kosher salt.
Arrange the potatoes on a baking sheet and prick all over with a sharp fork or skewer.
Bake until fork tender, about 1 hour. Reduce the oven temperature to 350° F.
Let the potatoes stand until cool enough to handle. Cut the potatoes in half lengthwise.
Scoop the potato out of the shells into a bowl.
Place the shells back on the baking sheet and set aside.
Mash the potatoes with the butter. Blend in the sour cream, milk or half-and-half, and half of the Cheddar cheese.Stir in 2 tablespoons of the chopped green onions. Add salt and freshly ground black pepper, to taste.
Spoon the mixture into the potato skin shells.
Combine the remaining 1 cup of shredded cheese with the remaining 2 tablespoons of green onion and half of the crumbled bacon.
Sprinkle each stuffed potato with 2 tablespoons of shredded cheese mixture; press down lightly to pack onto the potato.
Bake the potatoes until the cheese melts and the potato filling is set, about 15 minutes.
Sprinkle with the remaining bacon before serving.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
Showing posts with label Low-Calorie Gluten-Free Sweet Potato Lasagna. Show all posts
Showing posts with label Low-Calorie Gluten-Free Sweet Potato Lasagna. Show all posts
Friday, June 3, 2016
Wednesday, May 25, 2016
Wednesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
MISO CHICKEN
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Time: 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
MISO CHICKEN
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Time: 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
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