Friday Recipes

Finally, Friday. Here are six recipes to try out over the weekend. Enjoy!

LEMON-ALMOND BUTTER CAKE

This yummy cake comes from Regina Schrambling in The New York Times cooking e-newsletter. Regina wrote, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)” Makes 8 servings.

To view this online, click here.

Ingredients

For the Lemon Curd:

Grated zest and juice of 2 lemons

3/4 cup plus 2 tablespoons sugar

4 extra-large eggs

6 tablespoons unsalted butter, cubed

For the Cake:

9 tablespoons unsalted butter, softened

1 cup plus 1 tablespoon flour

1 cup plus 1 to 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 extra-large eggs

1/2 cup ground toasted almonds

2 tablespoons toasted sliced almonds

About 1/2 cup heavy cream for garnish

1 tablespoon almond liqueur (optional)

Preparation

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

CALZONES

Years ago, when we first got cable, I was channel-surfing and stumbled across a cooking show, called Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 3 calzones.

Dough:

1 cup warm water

1/2 teaspoon sugar

1 package FLEISCHMANN'S Active Dry Yeast

1 1/2 cups whole wheat flour blended with 1 1/2 cups bread flour

2 tablespoons vegetable oil

1/2 teaspoon salt

no-stick cooking spray

Filling:

12 ounces mozzarella cheese, shredded

2 ounces finely grated Parmesan cheese

3 ounces sliced prosciutto, cut into strips

3 tablespoon chopped chives

1 tablespoon minced garlic

1 tablespoon vegetable oil

1/4 cup finely grated Parmesan cheese pizza sauce, optional

Combine warm water & sugar with yeast in medium-sized mixing bowl. Allow yeast to soften for 5 minutes. Add 1 1/2 cups flour and knead until smooth. Add oil & salt and gradually blend in remaining flour to make firm dough. Turn out onto a lightly floured board & knead until smooth & satiny.

Spray large bowl with no-stick cooking spray. Put dough in bowl, turning to coat thoroughly. Cover with plastic wrap, then a damp towel. Allow to rise in warm, draft-free place for about 1 hour, until dough is almost doubled.

Spray large baking sheet with no-stick cooking spray.

Knead down dough & divide into 3 pieces. On lightly floured surface, roll each piece into a 9-inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan cheese, & 1/3 prosciutto on each circle of dough. Top with chives & garlic. Moisten edges & fold over to enclose filling, pressing edges firmly together.

Place on baking sheet, cover lightly with plastic wrap, & allow to rise in warm, draft-free place until dough feels light, about 35 minutes.

Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is browned. Remove from oven and brush with oil. Sprinkle with grated parmesan cheese. Serve warm with pizza sauce, if desired.

ROASTED APPLE AND WINTER SQUASH SOUP

This comes from TheKitchen, and can be viewed online here. Serves 4.

3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces

2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces

1 medium yellow onion, peeled and quartered

2 large cloves garlic, peeled

1/4 cup olive oil

2 teaspoons Kosher salt

1 teaspoon finely chopped fresh rosemary

1 teaspoon fresh thyme leaves

1/2 teaspoon ground allspice

4 cups unsalted vegetable broth

Garnish

1 medium sweet-tart apple

Preheat oven to 400°F.

In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.

Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.

Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.

To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)

BAKED CHICKEN

This comes from Danilo Alfaro, About.com's Culinary Arts expert. He writes, “Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.

”Your best bet is to buy a chicken already cut up, or pick out a whole bird and have your butcher cut it up for you. If you do this, be sure to take home the back, which hasn't got much meat on it but is great for making chicken broth.

”But if you're interested in doing it yourself, here's a quick video that shows you how to cut up a whole chicken.”

Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Serves: 4

To view this online, click here.

Ingredients

1 large fryer chicken, cut into 8 pieces

1 stick butter, melted

1/4 cup flour

1/2 tsp paprika

1/2 tsp white pepper

1/2 tsp dried thyme, crumbled

1 tsp Kosher salt

Preparation

Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish. Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.

SLOPPY JOE MACARONI AND CHEESE

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This great tasting family casserole is a meal in one dish. The "sloppy" part of this macaroni and cheese recipe is the tasty sloppy Joe layer. A ground beef layer is followed with a homemade macaroni and cheese layer, topped with bread crumbs and baked to perfection. If your family likes sloppy Joes and macaroni and cheese, this casserole will be a hit!” Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 70 minutes; Yield: 4 to 6 Servings

To view this online, go to http://southernfood.about.com/od/hamburgcasseroles/r/Sloppy-Mac-and-Cheese.htm.

Ingredients

Ground Beef

1 tablespoon vegetable oil

1 1/2 pounds lean ground beef, 85% to 90%

1 medium onion, chopped

1/2 teaspoon garlic powder

1 1/2 teaspoons prepared yellow mustard

1 cup ketchup

2 teaspoons brown sugar

salt to taste

ground black pepper to taste

Macaroni and Cheese

8 ounces elbow macaroni

2 tablespoon butter

2 tablespoons flour

1/4 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1 1/2 cups milk

2 cups shredded Cheddar cheese or a combination of shredded Cheddar and American cheese

salt, to taste

Bread Crumb Topping

1 cup fresh bread crumbs

2 tablespoons butter, melted

Preparation

In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.

In a small bowl or cup, combine the garlic powder, prepared mustard, ketchup, and brown sugar. Stir into the ground beef mixture. Taste and add salt and pepper, as needed. Set aside.

Cook the macaroni following package directions.

Drain in a colander and rinse with hot water.

In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook, stirring, for 1 minute. Add the dry mustard and fresh ground black pepper. Add the milk and cook, stirring, until thickened. Stir in the cheese and add salt, to taste.

Heat the oven to 350° F.

Combine the drained macaroni with the cheese sauce.

Spoon the ground beef mixture into a lightly greased 2 to 2 1/2-quart baking dish. Top with the macaroni and cheese mixture.

Combine the bread crumbs with the melted butter, mixing well to coat all of the crumbs. Sprinkle the crumbs over the macaroni and cheese layer.

Bake for 25 to 35 minutes, until hot and the topping is lightly browned.

BEST APPLE CRISP

This also comes from Diana Rattray, who writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings

To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.

Ingredients

3/4 cup all-purpose flour

1/8 teaspoon salt

3/4 cup light brown sugar, packed

3/4 cup quick oats

8 tablespoons cold butter, cut in small pieces

2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples

1 tablespoon lemon juice

1/3 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

Preparation

Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.

In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.

Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.

Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.

Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.

Bake for 40 to 50 minutes, or until the apples are tender.

Friday Recipes

Finally – Friday! Here are some yummy recipes to get you through the weekend. Enjoy!

VEGAN CHOCOLATE TRUFFLES

This comes from the February 2009 issue of Vegetarian Times. It starts off, “Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa.” Makes 40 1-inch truffles.

1/2 cup chocolate soymilk

1 12-oz. pkg. vegan chocolate chips

1/2 cup unsweetened cocoa

Warm soymilk until hot to the touch. Set aside.

Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.

Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.

nutritional information Per Truffle: Calories: 45; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 19 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free

RANGE-TOP MARGHERITA-STYLE PIZZA

This is from the FamilyTime newsletter. It starts off, "Toasted whole wheat bread is seasoned with oregano and topped with tomatoes, melted mozzarella and fresh basil for an impromptu classic 'pizza'." Serves 2; Prep Time: 15 minutes; Cook Time: 5 minutes

To view this online, click here.

Ingredients

2 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

Vegetable cooking spray

1/2 teaspoon dried oregano leaves, crushed

2 medium plum tomato, thinly sliced

2 ounces mozzarella cheese, cut up

6 fresh basil leaves, thinly sliced

Spray the top of each bread slice with the cooking spray and sprinkle with the oregano.

Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add the bread slices, oregano-side down, and cook until they're lightly browned. Turn the bread slices over.

Top the bread slices with the tomatoes and cheese. Cover and cook until the cheese is melted. Sprinkle with the basil.

Easy Substitution: Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.

Serving Suggestion: Serve with a chilled salad of cooked brown rice, chopped cucumbers and olives in a light red wine vinaigrette. For dessert, serve fresh fruit topped with light whipped topping and chopped walnuts or pecans.

CHICKEN DINNER IN FOIL

Left to my own devices, I'm a vegetarian. However, I know many people love meat, which is why I've included this, as well as other meat recipes on occasion. This one comes from Peggy Trowbridge Filippone, About.com's Home Cooking expert. She writes, "Cooking meals in foil packets is nothing new to campers. The method also works quite well in your home oven. This particular version is one of the most flavorful you'll ever taste, although there is nothing exotic about it. Measurements, ingredients, and serving sizes are all easily adaptable, and it's easy enough for even the most basic cook." Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

Non-stick aluminum foil

3 boneless, skinless chicken breast halves (about 2 pounds)

2 teaspoons salt, or to taste

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon ground sage

1/2 teaspoon sweet Hungarian paprika

Freshly ground black pepper

2 to 3 medium red potatoes, scrubbed clean or peeled

Salt and pepper to taste

2 cups frozen broccoli florets, unthawed

1 can cream of mushroom soup, undiluted

1-1/2 to 2 cups fine-shredded Cheddar cheese

1/4 cup sliced green onions (scallions)

1/4 cup bacon bits

Preparation

Preheat oven to 400 F. Tear off 6 sheets of non-stick foil, approximately 15- x 12-inches.

Slice the chicken breasts lengthwise so they are about 1/2-inch thick. Season on both sides with salt, onion powder, garlic powder, thyme, sage, paprika, and black pepper. Set aside.

Slice potatoes into rounds about 1/4-inch thick (see Notes). A mandoline slicer works perfectly for this chore, and it goes fast. Have the remaining ingredients opened and ready to go.

Set up a production line by spreading out each square of foil next to each other. Spray the centers of the squares with butter-flavored oil. Place potato slices in the center, with each slice overlapping halfway, to the length of the chicken breasts. This will be your base to build upon. Sprinkle with salt and pepper. Place the seasoned chicken breast halves on top of the potatoes and follow with the broccoli. Spoon the cream of mushroom soup evenly over the broccoli. Top broccoli with Cheddar cheese, green onions, and bacon bits.

Fold up the foil sides and fold the edges down to make individual sealed packets, leaving about 1 inch of air-space at the top. Place the packets on a heavy rimmed baking tray (jelly roll pan).

Bake for 35 to 40 minutes, depending upon the thickness of the chicken breasts. Remove from the oven and let rest for 5 minutes. Serve the packets on a plate and let guests open them at the table. Alternatively, you can remove the foil and slide the stacks onto a plate to serve.

A side salad and artisan bread make perfect accompaniments.

Notes:

• It is important that the potatoes be sliced evenly and thin. Otherwise, they will not cook through.

• Cream of celery, chicken, or cheese soups may be substituted for the cream of mushroom soup, as well as low-fat and low-sodium varieties. Spoon the soup on straight from the can.

• You may substitute skinless, boneless chicken thighs for the chicken breasts. Increase the baking time to 45 to 50 minutes.

• Frozen mixed vegetables of your choice may be substituted for the broccoli.

• Prepared stuffing may be substituted for the potatoes.

• I do not recommend using bone-in, skin-on chicken pieces for this recipe. Although I normally prefer skin-on, bone-in chicken for flavor and moisture retention, this method and cooking time will not be long enough to render the fat and cook the chicken completely. If you increase the cooking time, the vegetables will lose texture integrity and become mushy.

• As you can tell from reading the method, this recipe is easily multiplied. The ingredient amounts are easily adjustable to suit your own tastes.

• The foil packets work just as well in a covered grill.

• Be careful of steam when you open the packets. If you use commercial chicken, you will notice it releases a lot of water. This is because commercial chicken is enhanced. You may wish to open one end of the packet and drain any excess liquid before serving.

CRUSTLESS BASQUE QUICHE

With tons of taste but little fat, this light and luscious quiche is the perfect choice for breakfast, brunch or lunch. Serve with fresh fruit salad.

Yield: 4 to 6 servings

View Online: http://diabeticgourmet.com/recipes/html/843.shtml

Source: The Diabetes Food and Nutrition

Book Info: http://diabeticgourmet.com/details/12.shtml

Ingredients

3 tablespoons bread crumbs

1 teaspoon canola oil

1/2 cup green onions, chopped

2 medium Roma tomatoes, juiced and chopped (about 3/4 cup)

6 ounces ham, OR Canadian bacon, chopped (about 1 1/4 cups)

1/2 cup roasted red pepper, chopped, from a jar, patted dry

1 tablespoon cornstarch

1/4 teaspoon salt

1/8 teaspoon cayenne

1 cup nonfat half & half

1 cup egg substitute

1 cup mozzarella cheese, reduced fat, shredded

Directions

Preheat the oven to 350F. Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.

Heat the oil in a large non-stick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.

Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.

Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.

Nutritional Information Per Serving: Calories: 200; Protein: 16 g; Fat: 7 g; Sodium: 480 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Carbohydrates: 15 g

ROASTED APPLE AND WINTER SQUASH SOUP

This comes from TheKitchen, and can be viewed online here. Serves 4.

3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces

2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces

1 medium yellow onion, peeled and quartered

2 large cloves garlic, peeled

1/4 cup olive oil

2 teaspoons Kosher salt

1 teaspoon finely chopped fresh rosemary

1 teaspoon fresh thyme leaves

1/2 teaspoon ground allspice

4 cups unsalted vegetable broth

Garnish

1 medium sweet-tart apple

Preheat oven to 400°F.

In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.

Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.

Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.

To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)

HERBED CARROT SOUP

From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.