Double-Post Thursday

Besides being Diabetic Thursday, it's Double-Post Thursday. Today's double post gears up a day early for the Labor Day weekend.

Here are six recipes to help you through today, as well as the weekend, including Barbecue Sauce and Homemade Rocky Road Ice Cream. Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)

Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

Meatless Monday

It's time for another Meatless Monday. Here are today's six vegetarian recipes to help you through the day, including Chipotle-Molasses Barbecued Tempeh and Frozen Blueberry Lemonade Pie. Enjoy!

GRILLED CORN ON THE COB

This comes from Ina Garten from The Food Network’s Barefoot Contessa. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 1 serving; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-corn-on-the-cob.html?oc=linkback

Ingredients

1 ear fresh corn on the cob, with the husk

1 teaspoon unsalted butter, melted

Kosher salt

Directions

Prepare a charcoal grill with a single layer of hot coals.

Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.

Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

GRILLED HEARTS OF ROMAINE WITH CREAMY AVOCADO RANCH DRESSING

This, as well as the next recipe (Chipotle-Molasses Barbecued Tempeh), came from the July 2015 issue of Better Nutrition, which I picked up at my favorite store, Rollin’ Oats in St. Petersburg, Florida. It begins, “Romaine leaves take on a complex, smoky flavor when grilled. Smother them with fresh-tasting vegan ‘ranch’ for a scrumptious salad that stands up to any steakhouse Caesar.” Serves 8.

To view this online, click here.

4 romaine hearts, halved lengthwise

4 medium tomatoes, quartered

1/3 cup olive oil, plus additional for brushing

3/4 cup cashew butter

1 small avocado, pitted and peeled

1/2 cup water

1/4 cup apple cider vinegar

2 tsp. honey

2 medium garlic cloves, minced

1 Tbs. dried dill weed

Lightly oil grill racks and preheat grill to medium high. Brush all surfaces of romaine and tomatoes with olive oil.

Arrange, cut side down, on grill (use a grill grate for tomatoes). Grill tomatoes 4 minutes, romaine 5–6 minutes.

While lettuce and tomatoes are grilling, combine remaining ingredients in blender and process until smooth. Season with salt and pepper.

To serve, arrange lettuce halves and tomatoes on 8 individual plates. Pour dressing over all, and serve immediately.

per serving: 280 cal; 5g pro; 25g total fat (4g sat fat); 13g carb; 0mg chol; 105mg sod; 3g fiber; 4g sugars

CHIPOTLE-MOLASSES BARBECUED TEMPEH

This begins, “This recipe contains honey, which may or may not be part of your vegan diet. You can easily swap out traditional honey with a vegan alternative like Bee Free Honee (beefreehonee.com).” Serves 8.

1 1/2 cups tomato purée

1/2 cup tomato paste

1 small yellow onion, chopped

1 large garlic clove, chopped

1 medium canned chipotle pepper, seeds removed

1 tsp. minced fresh rosemary

1 Tbs. molasses

2 Tbs. honey

1 Tbs. tamari

2 blocks tempeh

2 Tbs. olive oil

Ciabatta bread or whole-grain hamburger buns, optional

In medium saucepan, combine tomato purée, tomato paste, onion, garlic, chipotle chili, and rosemary. Bring to a boil, reduce heat, and simmer 10 minutes, uncovered. Transfer to blender, add molasses, honey, and tamari, and purée until smooth.

Cut each tempeh block in half crosswise, then split lengthwise to make thinner slabs. Arrange in baking dish and brush with oil. Pour barbecue sauce over tempeh, and bake 10 minutes, until sauce is bubbly and tempeh is cooked through.

Remove from oven and let cool. Cover baking dish to transport to barbecue; warm tempeh slabs on grill and serve on buns, if desired.

per serving (without buns): 200 cal; 12g pro; 10g total fat (2g sat fat); 20g carb; 0mg chol; 450mg sod; 2g fiber; 11g sugars

FROZEN BLUEBERRY LEMONADE PIE

This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - just freeze and eat!” Prep Time: 6 minutes; Cook Time: 0 minutes; Total Time: 6 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

1 cup fresh blueberries

1 can (14 ounces) sweetened condensed milk

1 can (6 ounces) frozen lemonade

1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator

1 deep dish graham cracker pie crust, homemade or purchased

Preparation

Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.

Pour into a bowl and fold in the whipped topping until well blended.

Spoon into the prepared crust.

Cover and freeze for at least 4 hours.

If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.

Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.

Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.

TERIYAKI TOFU KABOBS

Yield 4 servings

Serving Size: 2 skewers

Source: The Diabetes Food and Nutrition Bible

Author: Hope Warshaw and Robyn Webb

Find this recipe at: http://diabeticgourmet.com/recipes/html/330.shtml

Ingredients

8 bamboo skewers

3/4 pound extra firm tofu, drained and cut into 32 cubes

1 red pepper, cut into 16 squares

1 cup canned pineapple chunks, reserve 1/2 cup juice

1 tablespoon lite soy sauce

1 clove garlic

2 teaspoons minced ginger

Directions

Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.

Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.

Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.

Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.

Nutritional Information Per Serving: Calories: 107; Protein: 7 g; Fat: 2 g; Sodium: 147 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Carbohydrate, 1 Very Lean Meat

Sunday Recipes

I know, I know...I usually don't post on weekends. But I figured that since the 4th of July is this week (on Wednesday), I'd post a few more recipes to take to any gathering you might be going to. (Of course, you can fix these recipes any time!)

Today's offerings include a Barbecue Sauce recipe (because you can never have too many recipes for barbecue sauce!), Blueberry Pie, and Watermelon Punch. Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

WATERMELON PUNCH

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.

Ingredients

1 watermelon

6 oz. can orange juice, undiluted

1 T honey

1 liter bottle ginger ale

Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)

Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

Friday - Pre-Labor Day Recipes

It's finally Friday of a three-day weekend. Here are six recipes to help you through the weekend, as well as to get you ready for Labor Day, including Barbecue Sauce and Homemade Rocky Road Ice Cream. Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)



Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Mexican Meatloaf and Original Plum Torte. Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUTHWESTERN QUINOA SALAD

This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

1 cup uncooked quinoa

2 cups fat-free, low-sodium gluten-free chicken broth

1 cup fresh or thawed frozen corn

1 15 ounce can low-sodium black beans

1 cup grape tomatoes, halved

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

1/4 cup chopped fresh cilantro

Juice of 1 large lime or 2 small ones (about 1/4 cup)

1 tbsp plus 1 tsp extra virgin olive oil

1/2 tsp cumin

Preparation

Rinse quinoa thoroughly to rid it of its bitter coating.

Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl.

Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

MEXICAN MEATLOAF

This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

To view this online, click here.

Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Mexican Meatloaf and Sour-Cream Coffee Cake. Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUTHWESTERN QUINOA SALAD

This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

1 cup uncooked quinoa

2 cups fat-free, low-sodium gluten-free chicken broth

1 cup fresh or thawed frozen corn

1 15 ounce can low-sodium black beans

1 cup grape tomatoes, halved

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

1/4 cup chopped fresh cilantro

Juice of 1 large lime or 2 small ones (about 1/4 cup)

1 tbsp plus 1 tsp extra virgin olive oil

1/2 tsp cumin

Preparation

Rinse quinoa thoroughly to rid it of its bitter coating.

Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl.

Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

MEXICAN MEATLOAF

This is from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

Note: The old link that went with this meatloaf no longer works...If I run across it, I'll post it.
Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend. Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUTHWESTERN QUINOA SALAD

This comes from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.” Prep time: 0 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

1 cup uncooked quinoa

2 cups fat-free, low-sodium gluten-free chicken broth

1 cup fresh or thawed frozen corn

1 15 ounce can low-sodium black beans

1 cup grape tomatoes, halved

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

1/4 cup chopped fresh cilantro

Juice of 1 large lime or 2 small ones (about 1/4 cup)

1 tbsp plus 1 tsp extra virgin olive oil

1/2 tsp cumin

Preparation

Rinse quinoa thoroughly to rid it of its bitter coating.

Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl.

Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g

BULGUR-STUFFED SUMMER VEGETABLES

This comes from Melissa d’Arabian of The Food Network’s Ten Dollar Dinners. Total Time: 1 hr 45 min; Prep: 30 min; Cook: 1 hr 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bulgur-stuffed-summer-vegetables-recipe.html?oc=linkback

Ingredients

1 cup bulgur wheat

1 1/4 cups chicken broth

2 bell peppers (1 red, 1 yellow)

2 zucchini and/or yellow summer squash

2 tomatoes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 pound crimini mushrooms, chopped

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh tarragon

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.

Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.

In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.

Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.

Stir in the chopped tarragon.

Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

MEXICAN MEATLOAF

This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

To view this online, click here.

Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Friday Recipes

Enjoy!

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

SOUR-CREAM COFFEE CAKE

This comes from Robert Farrar Capon in The New York Times cooking e-newsletter. Robert wrote, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Yield: about 12 servings; Time: 1 hour.

This was featured in “Good Health; Have A Nice Breakfast”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter at room temperature

1 1/4 cups sugar

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream

1 teaspoon vanilla

For the Topping:

1/2 cup sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

1/3 cup chopped pecans or walnuts

Preparation

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.

Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)



Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g