It's always nice to get to the weekend, especially if you have weekends off. (And if you work weekends, hopefully you have some time off during the week.) But here's to time off, whenever you have it. Enjoy!
DUTCH OVEN PEACH CRISP
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Oh, Sweet Basil. It starts off, “A sweet, crispy recipe that will be the highlight of your backyard cookout.” She also adds, “I like to line Dutch Oven with foil for easy clean-up.” Prep Time: 10 minutes; Cook Time: 40 minutes
To view this online, click here.
Ingredients
For the Filling
8-10 peaches peeled and sliced (any fruit works wonderful!)
#12 or #10 Dutch Oven
For the Crisp Mix together:
1 1/2 cups oatmeal
3/4 cup brown sugar
3/4 cup white sugar
3/4 cup butter
1 cup flour
1/2 teaspoon cinnamon
Instructions
Place fruit in bottom of Dutch Oven or 9x13" pan, mix the topping.
Spread topping mixture over fruit and bake for 35-45 minutes or until done. (10 briquettes on bottom, 14 on top). Or you can do it in the oven on 350.
**The top should be crisp like a cookie when it is done. If it is still soft you need to keep baking.
MY SPAGHETTI SAUCE
Okay, shameless plug time: I have an e-cookbook on Amazon.com. This recipe is in it. You can find (and buy) Off The Wall Cooking here.28 oz. can tomatoes (note)
2-8 oz. cans tomato sauce
2-6 oz cans tomato paste
3 onions, chopped
3-5 cloves garlic, minced
2 T olive oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
ZELDA'S (AND SHELLA'S) CLAM CHOWDER
I'd "met" Shella on a feminist bulletin board that has long since closed. She and her other half, Zelda, on a bulletin board that they then put together that also has long since closed. This was one of the recipes they shared.
Zelda wrote, "I found this recipe at allrecipes.com and altered it slightly." She also added at the end of the recipe, "This tastes really good with toasted sourdough bread! Yum!"
Also, since I lean towards vegetarianism, I'd probably forgo the clams and just make this into a potato soup.
1 cup chopped onion
3 cloves garlic
2 teaspoons dried thyme
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
1/2 cup butter, melted
1/4 cup all-purpose flour
Sauté onion and garlic in 1 tablespoon of butter for about 8 minutes or until tender. Add dried thyme and sauté another two minutes. Let cool about ten minutes and then blend with enough water to make a smooth paste.
In a large pot, combine potatoes, celery (I like a lot of celery so I usually add more), salt, pepper, onion mixture, and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce the heat and simmer until the potatoes are soft, about 20 minutes.
With the flour and the rest of the butter you will make a roux. This will do away with the raw flour taste and help to thicken the chowder. To make the roux, melt the butter in a skillet (I prefer cast iron), add the flour. Cook for about 2 minutes on a medium to high heat, stirring constantly. The color of the roux will be a light cream color when it is finished. Set aside.
Stir the half-and-half into the pot. Whisk roux into the chowder. Cook and stir until thickened. Stir in clams and adjust seasonings. Cook another 5 minutes or until the clams are heated though.
LASAGNA PRIMAVERA
This comes from FamilyTime.com, and starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Serves: 8 (about 1 1/2 cups each); Prep time: 40 minutes; Cook time: 45 minutes
To view this online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, , sliced (about 3 3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodle, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
Showing posts with label Slow-Cook Veggie Chili. Show all posts
Showing posts with label Slow-Cook Veggie Chili. Show all posts
Friday, May 22, 2015
Wednesday, March 11, 2015
Mid-Week Recipes
Here's to the middle of the week, and the recipes to go with it. Enjoy!
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
PUMPKIN GOUDA MACARONI & CHEESE
This also comes from Nestle's Very Best Baking newsletter. Prep Time: 25 minutes, Cooking Time: 20 minutes; Skill level: easy; Makes 4 1-cup servings.
To view this online, click here.
Ingredients
1 cup dried regular or whole grain elbow macaroni
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon ground black pepper
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/3 cup water
3/4 cup (3 oz.) shredded Gouda cheese
1 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon snipped fresh sage or 1 teaspoon finely cut fresh rosemary
1/4 cup (about 1/2 slice bread) soft bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped walnuts (optional)
2 teaspoons olive or vegetable oil
Directions
Preheat oven to 350° F. Cook macaroni in large pot of boiling water until al denté in texture. Drain and return to pot.
Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour and pepper; cook, stirring constantly, for 1 minute. Add evaporated milk and water all at once. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Stir in cheese, pumpkin and sage until cheese melts. Pour sauce over pasta to coat. Spoon mixture into four, ungreased 8-ounce ramekins.
Combine bread crumbs, Parmesan, walnuts and oil in small bowl. Sprinkle over pasta.
Bake for 20 to 25 minutes or until golden brown. Let stand for 5 minutes before serving.
Variation: For a casserole, pour mixture into ungreased 1 1/2-quart casserole dish and top with crumb mixture. Bake for 25 to 30 minutes or until golden brown.
IRISH SODA BREAD
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, "Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew." Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yields 1 round loaf (8 - 10 wedges or slices)
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp. salt
1 1/2 cups low fat buttermilk
Directions
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
Per Serving: Calories 148, Calories from Fat 6, Total Fat 0.7g (sat 0.4g), Cholesterol 1 mg, Sodium 582mg, Carbohydrate 30.5g, Fiber 1g, Protein 5g
COLCANNON
This also comes from About.com's Fiona Haynes, who writes, "Colcannon is a perfect side dish for St. Patrick's Day. It's basically a mashed potato and cabbage dish, although many variations exist. I like to blend in milk-simmered leeks in this version. Other people swear by kale rather than cabbage, which may be more in keeping with tradition. Add a little nutmeg or mace if you have it." Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6 - 8.
To view online, click here.
Ingredients
2 pounds potatoes, peeled and cut into pieces
1 small cabbage, cored and chopped
2 small leeks, white parts only, sliced
1 cup fat-free milk
4 ounces fat-free cream cheese, softened
1/2 teaspoon white pepper
Directions
Boil potatoes in a large pot of water until tender, about 20-25 minutes. Meanwhile, in a second pot, boil or steam cabbage for 10 minutes or until tender. Drain, cover and set aside.
In a medium saucepan, simmer leeks in milk for 5 minutes. When leeks are soft, remove with a slotted spoon and put to one side, reserving the milk.
When potatoes are tender, drain well. Add half the milk used to simmer the leeks. Mash the potatoes until all the lumps have gone. Add cream cheese and white pepper then mash again until blended. Use remaining milk if needed. Stir in cabbage and leeks.
Serve immediately.
Per Serving: Calories 132, Calories from Fat 6, Total Fat 0.7g (sat 0.2g), Cholesterol 2mg, Sodium 113mg, Carbohydrate 25.3g, Fiber 4.2g, Protein 6.2g
INA'S PEANUT BUTTER AND JELLY BARS
This comes from Ina Garten of The Food Network's Barefood Contessa. Total Time: 1 hr. 55 min; Prep: 10 min; Inactive: 1 hr; Cook: 45 min; yield: 24 bars; level: intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe.print.html?oc=linkback
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
PUMPKIN GOUDA MACARONI & CHEESE
This also comes from Nestle's Very Best Baking newsletter. Prep Time: 25 minutes, Cooking Time: 20 minutes; Skill level: easy; Makes 4 1-cup servings.
To view this online, click here.
Ingredients
1 cup dried regular or whole grain elbow macaroni
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon ground black pepper
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/3 cup water
3/4 cup (3 oz.) shredded Gouda cheese
1 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon snipped fresh sage or 1 teaspoon finely cut fresh rosemary
1/4 cup (about 1/2 slice bread) soft bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped walnuts (optional)
2 teaspoons olive or vegetable oil
Directions
Preheat oven to 350° F. Cook macaroni in large pot of boiling water until al denté in texture. Drain and return to pot.
Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour and pepper; cook, stirring constantly, for 1 minute. Add evaporated milk and water all at once. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Stir in cheese, pumpkin and sage until cheese melts. Pour sauce over pasta to coat. Spoon mixture into four, ungreased 8-ounce ramekins.
Combine bread crumbs, Parmesan, walnuts and oil in small bowl. Sprinkle over pasta.
Bake for 20 to 25 minutes or until golden brown. Let stand for 5 minutes before serving.
Variation: For a casserole, pour mixture into ungreased 1 1/2-quart casserole dish and top with crumb mixture. Bake for 25 to 30 minutes or until golden brown.
IRISH SODA BREAD
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, "Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew." Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yields 1 round loaf (8 - 10 wedges or slices)
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp. salt
1 1/2 cups low fat buttermilk
Directions
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
Per Serving: Calories 148, Calories from Fat 6, Total Fat 0.7g (sat 0.4g), Cholesterol 1 mg, Sodium 582mg, Carbohydrate 30.5g, Fiber 1g, Protein 5g
COLCANNON
This also comes from About.com's Fiona Haynes, who writes, "Colcannon is a perfect side dish for St. Patrick's Day. It's basically a mashed potato and cabbage dish, although many variations exist. I like to blend in milk-simmered leeks in this version. Other people swear by kale rather than cabbage, which may be more in keeping with tradition. Add a little nutmeg or mace if you have it." Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6 - 8.
To view online, click here.
Ingredients
2 pounds potatoes, peeled and cut into pieces
1 small cabbage, cored and chopped
2 small leeks, white parts only, sliced
1 cup fat-free milk
4 ounces fat-free cream cheese, softened
1/2 teaspoon white pepper
Directions
Boil potatoes in a large pot of water until tender, about 20-25 minutes. Meanwhile, in a second pot, boil or steam cabbage for 10 minutes or until tender. Drain, cover and set aside.
In a medium saucepan, simmer leeks in milk for 5 minutes. When leeks are soft, remove with a slotted spoon and put to one side, reserving the milk.
When potatoes are tender, drain well. Add half the milk used to simmer the leeks. Mash the potatoes until all the lumps have gone. Add cream cheese and white pepper then mash again until blended. Use remaining milk if needed. Stir in cabbage and leeks.
Serve immediately.
Per Serving: Calories 132, Calories from Fat 6, Total Fat 0.7g (sat 0.2g), Cholesterol 2mg, Sodium 113mg, Carbohydrate 25.3g, Fiber 4.2g, Protein 6.2g
INA'S PEANUT BUTTER AND JELLY BARS
This comes from Ina Garten of The Food Network's Barefood Contessa. Total Time: 1 hr. 55 min; Prep: 10 min; Inactive: 1 hr; Cook: 45 min; yield: 24 bars; level: intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe.print.html?oc=linkback
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
Friday, January 2, 2015
First Weekend Recipes
It's the first weekend of the new year. Enjoy!
HERBED CHEESE CROISSANTS
This comes from Rebecca Franklin, About.com's French Food expert. She writes, “Warm and buttery, this herbed cheese croissant recipe is a savory version of the famous French pastry. A perfect complement to sweet brunch foods, these croissants can be served with soup and salad for a cafe-style meal later. They are absolutely delicious split open, layered with thin-sliced ham and a liberal layer of butter, and then toasted for a quick dinner.” Prep Time: 180 minutes; Cook Time: 15 minutes; Total Time: 195 minutes; Yield: 20 cheese croissants
To view this online, click here.
Ingredients
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1 tablespoons fresh assorted herbs
1/2 cup milk
1/3 cup granulated sugar
3 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
1 cup butter, softened
8 ounces Camembert cheese, rind removed and thinly sliced
1 egg
2 tablespoons milk
Preparation
Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, herbs, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
Using a sharp knife, cut the dough diagonally to make 20 triangles. Pull the tip of each triangle taut, place the cheese slices in a single layer over the dough, and then roll the croissants up from the base curving the ends slightly to make a crescent shape. Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.
This herbed cheese croissants recipe makes 20 servings.
HAZELNUT CINNAMON ROLLS
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 1 hr 40 min; Prep: 20 min; Inactive: 45 min; Cook: 35 min; Yield: 6 servings; Level: Easy
To read more, go to: http://www.foodnetwork.com/recipes/giada-de-laurentiis/hazelnut-cinnamon-rolls-recipe.html?oc=linkback
Ingredients
3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk
Directions
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
Position the rack in the center of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
GREEK YOGURT MAC AND CHEESE
This is from the Tablespoon newsletter. Easy to sign up, interesting recipes. Prep Time: 30 min; Total Time 30 min; Servings 3
To view online, click here.
1/2 pound pasta (1/2 box) (Cellentani is my favorite for almost any mac and cheese)
3.5 ounces (1 container) Yoplait® Greek honey yogurt
8 ounces Jack cheese, grated
2 tablespoons chives
1/2 cup Progresso™ panko bread crumbs
1 tablespoon butter
Directions
Bring salted water to a boil and add the pasta. Cook until al dente. Strain, reserving about a cup of the pasta cooking water, and return to the pot, but keep it OFF the heat. Stir in the cheese, but be careful to not let it clump up. Doing it in 3 smaller batches helps. Add in about half the pasta water and stir. Finally, add the yogurt and mix well. Stir in the chives.
Meanwhile, in a frying pan, toast the breadcrumbs in the butter. Stir often to evenly toast and avoid burning.
Serve your mac and cheese and top with the crispy breadcrumbs.
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, About.com's Home Cooking expert. She writes, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
MY SPAGHETTI SAUCE
Okay, shameless plug time: I have an e-cookbook on Amazon.com. This recipe is in it. You can find (and buy) Off The Wall Cooking here.28 oz. can tomatoes (note)
2-8 oz. cans tomato sauce
2-6 oz cans tomato paste
3 onions, chopped
3-5 cloves garlic, minced
2 T olive oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
HERBED CHEESE CROISSANTS
This comes from Rebecca Franklin, About.com's French Food expert. She writes, “Warm and buttery, this herbed cheese croissant recipe is a savory version of the famous French pastry. A perfect complement to sweet brunch foods, these croissants can be served with soup and salad for a cafe-style meal later. They are absolutely delicious split open, layered with thin-sliced ham and a liberal layer of butter, and then toasted for a quick dinner.” Prep Time: 180 minutes; Cook Time: 15 minutes; Total Time: 195 minutes; Yield: 20 cheese croissants
To view this online, click here.
Ingredients
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1 tablespoons fresh assorted herbs
1/2 cup milk
1/3 cup granulated sugar
3 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
1 cup butter, softened
8 ounces Camembert cheese, rind removed and thinly sliced
1 egg
2 tablespoons milk
Preparation
Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, herbs, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
Using a sharp knife, cut the dough diagonally to make 20 triangles. Pull the tip of each triangle taut, place the cheese slices in a single layer over the dough, and then roll the croissants up from the base curving the ends slightly to make a crescent shape. Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.
This herbed cheese croissants recipe makes 20 servings.
HAZELNUT CINNAMON ROLLS
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 1 hr 40 min; Prep: 20 min; Inactive: 45 min; Cook: 35 min; Yield: 6 servings; Level: Easy
To read more, go to: http://www.foodnetwork.com/recipes/giada-de-laurentiis/hazelnut-cinnamon-rolls-recipe.html?oc=linkback
Ingredients
3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk
Directions
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
Position the rack in the center of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
GREEK YOGURT MAC AND CHEESE
This is from the Tablespoon newsletter. Easy to sign up, interesting recipes. Prep Time: 30 min; Total Time 30 min; Servings 3
To view online, click here.
1/2 pound pasta (1/2 box) (Cellentani is my favorite for almost any mac and cheese)
3.5 ounces (1 container) Yoplait® Greek honey yogurt
8 ounces Jack cheese, grated
2 tablespoons chives
1/2 cup Progresso™ panko bread crumbs
1 tablespoon butter
Directions
Bring salted water to a boil and add the pasta. Cook until al dente. Strain, reserving about a cup of the pasta cooking water, and return to the pot, but keep it OFF the heat. Stir in the cheese, but be careful to not let it clump up. Doing it in 3 smaller batches helps. Add in about half the pasta water and stir. Finally, add the yogurt and mix well. Stir in the chives.
Meanwhile, in a frying pan, toast the breadcrumbs in the butter. Stir often to evenly toast and avoid burning.
Serve your mac and cheese and top with the crispy breadcrumbs.
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, About.com's Home Cooking expert. She writes, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
MY SPAGHETTI SAUCE
Okay, shameless plug time: I have an e-cookbook on Amazon.com. This recipe is in it. You can find (and buy) Off The Wall Cooking here.28 oz. can tomatoes (note)
2-8 oz. cans tomato sauce
2-6 oz cans tomato paste
3 onions, chopped
3-5 cloves garlic, minced
2 T olive oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
Friday, June 20, 2014
Weekend Meals
It's Friday, which means the end of the work week and the beginning of the weekend. Here's offerings for good weekend meals. Enjoy!
BROWN SUGAR & ALMOND COFFEECAKE
This is from Macrina Bakery in Seattle, Washington. If I ever get around to doing a road trip, this is one place I wouldn't mind checking out. The bakery has an emailing list; this is from that list. The email started with, "This coffeecake is a stand-out favorite among our brunch customers. I like to use fresh berries whenever possible, but frozen fruit will also work well in this recipe."
Makes 1 (9-inch square) cake
4 cups all-purpose unbleached flour
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
10 ounces (2-1/2 sticks) unsalted butter, at room temperature
1-3/4 cups light brown sugar
5 eggs
1/2 cup whole milk
2 tsp pure almond extract
2 tsp pure vanilla extract
1 cup buttermilk
2 cups fresh or frozen raspberries
1 cup whole almonds, coarsely chopped
Powdered sugar
Preheat oven to 325° F. Oil a 9" square pan
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside. Combine butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes to cream the butter. The mixture should be smooth and pale in color.
In a medium bowl, combine eggs, milk, and almond and vanilla extracts. Mix with a whisk. Add a small amount of egg mixture to the bowl of creamed butter and mix on medium speed until fully incorporated. Continue adding small amounts until all of the egg mixture is mixed into the butter. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
Remove the bowl from your stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until all the ingredients are incorporated. Fold in the raspberries taking care not to smash the fruit. Pour the batter into the prepared baking pan and spread evenly. Sprinkle chopped almonds over the top.
Bake on center rack of oven for about 1 hour, or until glolden brown. Test center of cake with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then dust with powdered sugar and cut into pieces. This coffeecake will be fragile until it has completely cooled, so remove the warm pieces carefully, using a pie server to lift the pieces out of the pan.
STATE FAIR CORN DOGS
Not sure where this recipe came from, except that it was in an email from the past.
1 C. flour
3/4 C. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 C. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
PASTA ROMA SOUP
From another long-ago emailing list; again, not sure where it's from, except that the recipe says, "Mimics Olive Garden's soup."
Cook Time: 25 minutes; Serves 4.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
BEST MAC AND CHEESE
From My Daily Moment. Makes 6 servings; ready in 20 minutes
Ingredients
1 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 cups skim milk
1 1/2 cup (6 oz.) shredded reduced-fat sharp cheddar cheese
3 tbsp. grated Parmesan cheese
1 tsp. low-sodium Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
1/8 tsp. hot sauce
4 cups hot cooked medium elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
BROWN SUGAR & ALMOND COFFEECAKE
This is from Macrina Bakery in Seattle, Washington. If I ever get around to doing a road trip, this is one place I wouldn't mind checking out. The bakery has an emailing list; this is from that list. The email started with, "This coffeecake is a stand-out favorite among our brunch customers. I like to use fresh berries whenever possible, but frozen fruit will also work well in this recipe."
Makes 1 (9-inch square) cake
4 cups all-purpose unbleached flour
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
10 ounces (2-1/2 sticks) unsalted butter, at room temperature
1-3/4 cups light brown sugar
5 eggs
1/2 cup whole milk
2 tsp pure almond extract
2 tsp pure vanilla extract
1 cup buttermilk
2 cups fresh or frozen raspberries
1 cup whole almonds, coarsely chopped
Powdered sugar
Preheat oven to 325° F. Oil a 9" square pan
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside. Combine butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes to cream the butter. The mixture should be smooth and pale in color.
In a medium bowl, combine eggs, milk, and almond and vanilla extracts. Mix with a whisk. Add a small amount of egg mixture to the bowl of creamed butter and mix on medium speed until fully incorporated. Continue adding small amounts until all of the egg mixture is mixed into the butter. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
Remove the bowl from your stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until all the ingredients are incorporated. Fold in the raspberries taking care not to smash the fruit. Pour the batter into the prepared baking pan and spread evenly. Sprinkle chopped almonds over the top.
Bake on center rack of oven for about 1 hour, or until glolden brown. Test center of cake with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then dust with powdered sugar and cut into pieces. This coffeecake will be fragile until it has completely cooled, so remove the warm pieces carefully, using a pie server to lift the pieces out of the pan.
STATE FAIR CORN DOGS
Not sure where this recipe came from, except that it was in an email from the past.
1 C. flour
3/4 C. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 C. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
PASTA ROMA SOUP
From another long-ago emailing list; again, not sure where it's from, except that the recipe says, "Mimics Olive Garden's soup."
Cook Time: 25 minutes; Serves 4.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
SLOW-COOK VEGGIE CHILI
From http://www.mydailymoment.com/
Serves: 8
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips: Ready in 6 hours 10 min
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
BEST MAC AND CHEESE
From My Daily Moment. Makes 6 servings; ready in 20 minutes
Ingredients
1 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 cups skim milk
1 1/2 cup (6 oz.) shredded reduced-fat sharp cheddar cheese
3 tbsp. grated Parmesan cheese
1 tsp. low-sodium Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
1/8 tsp. hot sauce
4 cups hot cooked medium elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
Monday, February 17, 2014
It's a Wrap...and Chili, Soup, and Cheesecake
Today's yummy offerings are healthy meals from several different emailing lists that I currently receive: Diabetic Gourmet, My Daily Moment, and Macrina Bakery.
TURKEY, SPINACH AND APPLE WRAP
Makes two wraps, or 2 servings
View Online: http://diabeticgourmet.com/recipes/html/438.shtml
Ingredients
1 Tbsp. reduced-fat mayonnaise
2 tsp. honey mustard
2 whole-wheat lavash wraps or flour tortillas
2 cups (washed and dried) baby spinach leaves, loosely
packed, or two large leave sof a soft leafy green lettuce
4 thin slices turkey breast (4 ounces)
1/4 Granny Smith apple, sliced paper-thin
Directions
Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture.
Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps. Top each layer with half the turkey. Evenly divide apple slices and lay lengthwise across turkey.
Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side. Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving.
When ready to serve, remove plastic wrap and cut each wrap in half, at an angle.
Nutritional Information Per Serving
Calories: 234 ; Protein: 20 g ; Fat: 7 g ; Sodium: 294 mg; Carbohydrates: 27 g
Exchanges: 1 Bread/Starch, 2 Vegetable, 1 Fruit, 1-1/2 Fat
CRANBERRY ORANGE CHEESECAKE
view online at http://diabeticgourmet.com/recipes/html/982.shtml
Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation.
Serves: 16
Ingredients
Crust Ingredients:
1-1/3 cups gingersnap crumbs
3 tablespoons Equal Spoonful or Granulated*
3 tablespoons stick butter or margarine, melted
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
1 cup chopped fresh or frozen cranberries
1-1/2 teaspoons grated orange peel
Additional grated orange peel (optional)
* May substitute 4-1/2 packets Equal sweetener
** May Substitute 24 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of 9-inch springform pan. Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined. Gently stir in cranberries and orange peel. Pour batter over baked crust. Sprinkle with reserved crumb mixture.
Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.
Nutritional Information Per Serving
Calories: 196 ; Protein: 7 g ; Fat: 13 g ; Sodium: 268 mg; Cholesterol: 62 mg ; Carbohydrates: 13 g
Exchanges: 1 milk, 2-1/2 fat
SLOW-COOK VEGGIE CHILI
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Preparation
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips
Ready in 6 hours 10 min
Makes 8 servings
CREAMY LENTIL & HAM SOUP
The email from Macrina Bakery read, "Soup season has arrived! Hearty and comforting, this soup is perfect for warming up crisp fall days. It also makes a quick weeknight meal. We like to serve it with our toasted Macrina Casera bread or an Organic Greens Salad. if you can't find green lentils at your market, regular lentils are a suitable substitute." Enjoy!
Ingredients
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt & pepper to taste
Serves 4
Place olive oil and butter into a medium-sized, heavy-bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste.
TURKEY, SPINACH AND APPLE WRAP
Makes two wraps, or 2 servings
View Online: http://diabeticgourmet.com/recipes/html/438.shtml
Ingredients
1 Tbsp. reduced-fat mayonnaise
2 tsp. honey mustard
2 whole-wheat lavash wraps or flour tortillas
2 cups (washed and dried) baby spinach leaves, loosely
packed, or two large leave sof a soft leafy green lettuce
4 thin slices turkey breast (4 ounces)
1/4 Granny Smith apple, sliced paper-thin
Directions
Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture.
Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps. Top each layer with half the turkey. Evenly divide apple slices and lay lengthwise across turkey.
Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side. Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving.
When ready to serve, remove plastic wrap and cut each wrap in half, at an angle.
Nutritional Information Per Serving
Calories: 234 ; Protein: 20 g ; Fat: 7 g ; Sodium: 294 mg; Carbohydrates: 27 g
Exchanges: 1 Bread/Starch, 2 Vegetable, 1 Fruit, 1-1/2 Fat
CRANBERRY ORANGE CHEESECAKE
view online at http://diabeticgourmet.com/recipes/html/982.shtml
Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation.
Serves: 16
Ingredients
Crust Ingredients:
1-1/3 cups gingersnap crumbs
3 tablespoons Equal Spoonful or Granulated*
3 tablespoons stick butter or margarine, melted
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
1 cup chopped fresh or frozen cranberries
1-1/2 teaspoons grated orange peel
Additional grated orange peel (optional)
* May substitute 4-1/2 packets Equal sweetener
** May Substitute 24 packets Equal sweetener
Directions
For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of 9-inch springform pan. Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined. Gently stir in cranberries and orange peel. Pour batter over baked crust. Sprinkle with reserved crumb mixture.
Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.
Nutritional Information Per Serving
Calories: 196 ; Protein: 7 g ; Fat: 13 g ; Sodium: 268 mg; Cholesterol: 62 mg ; Carbohydrates: 13 g
Exchanges: 1 milk, 2-1/2 fat
SLOW-COOK VEGGIE CHILI
Ingredients
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 oz.) package firm tofu, drained and cubed
4 (15.5 oz.) cans black beans, drained
2 (15 oz.) cans crushed tomatoes
2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground cumin
6 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. distilled white vinegar
1 tbsp. liquid hot pepper sauce, such as Tabasco
Preparation
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauted vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover. Cook on Low for 6 to 8 hours.
Additional Tips
Ready in 6 hours 10 min
Makes 8 servings
CREAMY LENTIL & HAM SOUP
The email from Macrina Bakery read, "Soup season has arrived! Hearty and comforting, this soup is perfect for warming up crisp fall days. It also makes a quick weeknight meal. We like to serve it with our toasted Macrina Casera bread or an Organic Greens Salad. if you can't find green lentils at your market, regular lentils are a suitable substitute." Enjoy!
Ingredients
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt & pepper to taste
Serves 4
Place olive oil and butter into a medium-sized, heavy-bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste.
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