Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including Turkey and Sweet Potato Soup and Easy Crockpot Lasagna. Enjoy!
BLUEBERRY COBBLER
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients:
4 cups fresh blueberries, about 20 to 24 ounces
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/2 teaspoon cinnamon
1 tablespoon melted butter
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/4 cup granulated sugar
dash salt
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons melted butter
Preparation:
Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.
With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.
TURKEY AND SWEET POTATO SOUP
This also comes from Diana Rattray (see previous recipe). She writes, “Leftover turkey teams up with sweet potatoes, mixed vegetables, bacon, and optional mushrooms in this great-tasting soup. I used half-and-half, but you can use a lower-fat milk or light cream if you prefer.
“Aside from the chopping and cubing, there are very few preparation steps in this soup. Just simmer until it's done!
“If you don't care for mushrooms, by all means leave them out. Add a little more turkey or vegetables if you like, or add a replacement vegetable. A little pimiento would add some extra color to the soup. Finely diced ham would make a delicious substitute for the bacon.” Prep Time: 12 minutes; Cook Time: 30 minutes; Total Time: 42 minutes; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
2 cups peeled and cubed sweet potatoes (about 1/2-inch dice)
1 cup sliced celery (about 4 ribs)
1 cup chopped onion
2 cups turkey stock or chicken stock, preferably no- or low-sodium
1/2 teaspoon dried leaf marjoram
1/4 teaspoon dried leaf thyme (may use 3/4 teaspoon poultry seasoning in place of the marjoram and thyme)
1 1/2 cups frozen mixed vegetables or peas and carrots, thawed in a colander under cold running water
4 strips cooked bacon, fried or baked, diced*
2 cups diced turkey
1 can (about 6 to 7 ounces) sliced mushrooms, drained, optional
2 cups half-and-half, milk, or light cream
kosher salt and freshly ground black pepper, to taste
Preparation
In a Dutch oven, stockpot, or large saucepan, combine the cubed sweet potatoes with the celery, onion, and turkey stock or chicken stock. Add the dried leaf marjoram and thyme, or about 3/4 teaspoon of poultry seasoning.
Bring the pot to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender. Add the mixed vegetables and simmer for 5 minutes longer.
Add the diced cooked bacon, cubed turkey, and mushrooms to the pot; continue cooking over low heat for about 5 more minutes. Add the milk, half-and-half, or light cream. Taste and add kosher salt and freshly ground black pepper, to taste.
Continue cooking until the soup is hot and just begins to simmer again.
Serve the soup with crackers or crusty rolls and a tossed green salad.
*To cook the bacon in the oven, heat the oven to 375° F. Line a rimmed baking pan with foil. Place a rack in the pan and arrange the strips of bacon on the rack. Bake for about 25 to 30 minutes, or until crisp. Drain on paper towels and then dice for the recipe.
SPAGHETTI PIE
This was featured on The Today Show a while back. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
CHEESY BAKED TORTELLINI
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 45 min; Prep: 10 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-baked-tortellini-recipe.print.html?oc=linkback
Ingredients
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS
This comes from The Baker Chick, who writes, "Though I made this with chicken this could be an easy vegetarian option by skipping the meat and just adding extra veggies!" I love that kind of flexibility! Yield: 6-8 servings
To view this online, click here.
Ingredients
For the Filling:
1 pound skinless, boneless chicken breast halves - cubed
4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)
1/2 cup butter (1 stick)
1 small onion, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Other spices to taste (garlic, celery seed etc.)
2 cups of chicken broth
1 to 1 1/2 cups milk
For the Biscuits:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
1 cup well-shaken buttermilk
Instructions
Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.
Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.
Slowly add 1 cup of milk and 1 1/2 cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.
Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.
Preheat oven to 425F
For the Biscuits:
Stir together the flour, baking powder, sugar, baking soda and salt.
Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.
Stir in the grated cheese and then the buttermilk, stirring together until just combined.
Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.
Bake for 15-18 minutes, or until the biscuits are golden.
Notes
*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end.
EASY CROCKPOT LASAGNA
This comes from Tablespoon.com, and starts off, "This lasagna tastes like you spent all day making it without all of the work." Prep Time: 15 min; Total Time 4 hr 15 min; Servings: 10
*Works best with a 4 to 6 quart size slow cooker.
Instructions
1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
Do not overcook and don't try to speed up the process by cooking it on high.
Showing posts with label Spaghetti Pie. Show all posts
Showing posts with label Spaghetti Pie. Show all posts
Tuesday, January 9, 2018
Monday, January 23, 2017
Meatless Monday
It's Monday, which, of course, means Meatless Monday. Here are today's six recipes to help you through the day. Enjoy!
SUMMER MINESTRONE SOUP
This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ vegetable stock
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
ASPARAGUS AND EDAMAME SALAD
This quick and easy Asparagus and Edamame Salad, features fresh vegetables tossed with a simple lemon vinaigrette.
Makes 8 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1334.shtml
Ingredients
1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
1/4 cup fresh mint leaves, torn
1 hard-boiled egg, chopped
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
Directions
Bring medium saucepan of salted water to a boil.
Add asparagus and cook 1 minute or until crisp tender.
Immediately plunge in ice water; drain completely.
In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
In small bowl, whisk together lemon juice, olive oil, salt and sugar.
Drizzle desired amount over salad and toss.
Nutritional Information Per Serving: Calories: 180; Protein: 4 g; Fat: 16 g; Sodium: 160 mg; Cholesterol: 20 mg; Saturated Fat: 2.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g
CHOCOLATE-CHERRY BREAKFAST BREAD
This comes from the July 2006 issue of Vegetarian Times, and begins, "Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven." Makes 16 rolls.
To view this online, click here.
1 0.25-oz. pkg. yeast
1/3 cup plus 1 Tbs. sugar
2 1/3 cups all-purpose or bread flour
1/3 cup unsweetened cocoa powder
1 tsp. salt
2 Tbs. unsalted butter, melted
4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips
1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped
Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.
Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.
nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g
BROCCOLI FRITTATA
This was from page 50 of the October 1997 issue of Vegetarian Times, and begins, "You may serve this vegetable-rich main dish just out of the oven, or bake it ahead and serve at room temperature." Makes 8 servings; ovo-lacto.
Unfortunately, I was unable to find a link to this on the Vegetarian Times website. I've noticed that many of the recipes from their pre-2000 issues are not online. (Vegetarian Times, if you need someone to post some of the older recipes onto your website, I'm available! Not as a volunteer, but let's talk!)
3/4 lb. broccoli florets (about 2 cups)
1 Tbs. olive oil
1/2 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup (4-oz.) feta cheese, crumbled
1/2 cup wheat germ
1/2 tsp. paprika
6 large eggs
Preheat oven to 325 degrees. Grease 12-inch quiche dish or round cake pan. Steam broccoli until crisp-tender; remove from heat and set aside to cool. Meanwhile, in medium skillet, heat oil over medium-high heat.
When broccoli is cool enough to handle, cut into small pieces. In medium bowl, combine broccoli, sauteed onion and pepper, cheese, wheat germ and paprika; stir briefly to mix. In spearate bowl, beat eggs to blend yolks and whites. Stir eggs into vegetable mixture, then pour egg mixure into prepared dish.
Bake until eggs are set, about 30 minutes. Remove from oven and serve warm, or let cool and serve at room temperature. To serve, cut into wedges.
Per serving: 189 cal.; 12 g protein; 13 g total fat (6 g sat. fat); 7 g carb; 187 mg chol.; 414 mg sodium; 2 g fiber.
PENNE WITH SUN-DRIED TOMATO PESTO
This comes from Giade De Laurentiis, star of The Food Network’s Everyday Italian. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe.html?oc=linkback
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. The recipe originally calls for 1 pound of ground turkey or sirloin beef. As a vegetarian who really wanted to try this, I substituted a 12-oz. package of Boca Meatless Ground Crumbles for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
12-oz. package of Boca Meatless Ground Crumbles
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add Boca Meatless Ground Crumbles, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
SUMMER MINESTRONE SOUP
This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ vegetable stock
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
ASPARAGUS AND EDAMAME SALAD
This quick and easy Asparagus and Edamame Salad, features fresh vegetables tossed with a simple lemon vinaigrette.
Makes 8 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1334.shtml
Ingredients
1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
1/4 cup fresh mint leaves, torn
1 hard-boiled egg, chopped
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
Directions
Bring medium saucepan of salted water to a boil.
Add asparagus and cook 1 minute or until crisp tender.
Immediately plunge in ice water; drain completely.
In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
In small bowl, whisk together lemon juice, olive oil, salt and sugar.
Drizzle desired amount over salad and toss.
Nutritional Information Per Serving: Calories: 180; Protein: 4 g; Fat: 16 g; Sodium: 160 mg; Cholesterol: 20 mg; Saturated Fat: 2.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g
CHOCOLATE-CHERRY BREAKFAST BREAD
This comes from the July 2006 issue of Vegetarian Times, and begins, "Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven." Makes 16 rolls.
To view this online, click here.
1 0.25-oz. pkg. yeast
1/3 cup plus 1 Tbs. sugar
2 1/3 cups all-purpose or bread flour
1/3 cup unsweetened cocoa powder
1 tsp. salt
2 Tbs. unsalted butter, melted
4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips
1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped
Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.
Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.
nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g
BROCCOLI FRITTATA
This was from page 50 of the October 1997 issue of Vegetarian Times, and begins, "You may serve this vegetable-rich main dish just out of the oven, or bake it ahead and serve at room temperature." Makes 8 servings; ovo-lacto.
Unfortunately, I was unable to find a link to this on the Vegetarian Times website. I've noticed that many of the recipes from their pre-2000 issues are not online. (Vegetarian Times, if you need someone to post some of the older recipes onto your website, I'm available! Not as a volunteer, but let's talk!)
3/4 lb. broccoli florets (about 2 cups)
1 Tbs. olive oil
1/2 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup (4-oz.) feta cheese, crumbled
1/2 cup wheat germ
1/2 tsp. paprika
6 large eggs
Preheat oven to 325 degrees. Grease 12-inch quiche dish or round cake pan. Steam broccoli until crisp-tender; remove from heat and set aside to cool. Meanwhile, in medium skillet, heat oil over medium-high heat.
When broccoli is cool enough to handle, cut into small pieces. In medium bowl, combine broccoli, sauteed onion and pepper, cheese, wheat germ and paprika; stir briefly to mix. In spearate bowl, beat eggs to blend yolks and whites. Stir eggs into vegetable mixture, then pour egg mixure into prepared dish.
Bake until eggs are set, about 30 minutes. Remove from oven and serve warm, or let cool and serve at room temperature. To serve, cut into wedges.
Per serving: 189 cal.; 12 g protein; 13 g total fat (6 g sat. fat); 7 g carb; 187 mg chol.; 414 mg sodium; 2 g fiber.
PENNE WITH SUN-DRIED TOMATO PESTO
This comes from Giade De Laurentiis, star of The Food Network’s Everyday Italian. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe.html?oc=linkback
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. The recipe originally calls for 1 pound of ground turkey or sirloin beef. As a vegetarian who really wanted to try this, I substituted a 12-oz. package of Boca Meatless Ground Crumbles for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
12-oz. package of Boca Meatless Ground Crumbles
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add Boca Meatless Ground Crumbles, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
Friday, November 18, 2016
Friday Recipes
Here are today's six recipes to help you through the weekend. Enjoy!
BUFFALO CHICKEN GRILLED CHEESE SANDWICH
This comes from Jennifer Meier, About.com’s Cheese expert. Jennifer wrote, “Perhaps this isn't a traditional grilled cheese sandwich - maybe it's just a sandwich - but either way it's delicious. This buffalo chicken grilled cheese sandwich recipe takes everything we love about Buffalo Chicken (spicy, crispy chicken, creamy blue cheese dip, celery on the side) and turns it into a memorable sandwich.” Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield; 4 sandwiches
Jennifer also added a note about using mayo on grilled cheese sandwiches, as well as what to do with leftover buttermilk.
To view this online, click here.
Ingredients
2 skinless, boneless chicken breasts, pounded to 1/8-inch thickness. Or, make your life easier and buy 4 thin chicken breasts
1/2 cup all-purpose flour
2 eggs, whisked
1 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup celery, very thinly sliced (plus any leaves you can pull from the stalks)
1/4 of a red onion, thinly sliced
1 tablespoon finely chopped parsley
3/4 cup mayonnaise, divided, plus more for spreading on the outside of the bread slices
1 tablespoon buttermilk
2 teaspoons hot sauce, or more to taste
4 tablespoons vegetable oil
4 ounces blue cheese
8 slices of sourdough or country bread
Preparation
Generously season chicken breasts with salt. Cut each pounded chicken breast in half, so you have 4 pieces of chicken.
You’ll need three shallow bowls or dishes for dredging the chicken. One for the flour, one for the eggs, and one for the panko, salt and cayenne pepper.
Working with one piece of chicken at a time, dredge both sides of the breast in flour, shaking off excess. Next, dip the chicken into the egg, coating both sides and letting excess drip off.
Lastly, dredge through the panko/salt/cayenne mixture, pressing gently so the panko sticks to the chicken. Set the coated chicken pieces aside.
In a food processor, combine the celery (plus celery leaves if you have them), red onion, parsley, 1/4 cup of mayo and the buttermilk. Pulse just a few times until the celery and onion are roughly chopped. Don’t over-process or the mixture will get too mushy. Set aside.
In a small bowl, mix the remaining 1/2 cup of mayo with the hot sauce. Start with 1 teaspoon of hot sauce and then add more according to how spicy you want it. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pieces of chicken to the skillet and cook until dark golden brown on both sides, about 8 minutes. Remove from the pan and set aside. Heat the last 2 tablespoons of oil in the same pan and cook the remaining pieces of chicken. (If you have a very large pan, you might be able to cook all the chicken pieces at once)
Return all the chicken to the pan.
Top each piece of chicken with crumbles or slices of blue cheese. Turn the heat to low and put a lid on the pan.
Spread a thin layer of regular mayonnaise evenly on one side of each piece of bread. Flip the slices over and spread the spicy mayo on the other side of each slice of bread.
When the blue cheese on the chicken is warm and very soft, remove the chicken from the pan (use a wide spatula) and set one piece of chicken on the spicy mayo side of 4 slices of bread.
Top each breast with a scoop of celery slaw and another slice of bread, with the side spread with regular mayo on the outside.
Over medium heat cook the sandwiches until the bottom is golden brown. Flip. Brown again. Slice the sandwich in half and serve.
Why Use Mayo on Grilled Cheese Sandwiches?
Spreading the outer slice of bread with mayonnaise instead of butter or oil makes the perfect slice of toasted bread; crispy, flaky and evenly browned.
Leftover Buttermilk? Buttermilk is the slightly sour liquid that remains after milk is churned into butter. It adds a tangy flavor to recipes that always punches the flavor up a notch or two. Buttermilk is usually sold in 1 quart containers, which means you're likely to have some leftover when you buy it for a recipe. How can you use up the buttermilk before it goes bad? Try my favorite buttermilk salad dressing, or one of these recipes for using up buttermilk.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
SKIRT STEAK WITH LENTIL SALAD
This is from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top. It is classic Franey – uncomplicated, elegant and delicious.” Yield: 4 servings; Time: 45 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online here. Also check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Salad:
8 cups water
1 pound dried lentils
1 cup finely diced carrots
1 bay leaf
3 sprigs fresh thyme, or 1 teaspoon dried
Salt to taste
1 tablespoon Dijon-style mustard
3/4 cup vegetable oil
1/4 cup red-wine vinegar
1 cup finely chopped onions
4 tablespoons chopped fresh tarragon or parsley
Freshly ground pepper to taste
For the Steaks:
4 skirt steaks, about 1/2 pound each, trimmed of excess fat
1 tablespoon vegetable oil
2 tablespoons butter
2 teaspoons finely chopped garlic
2 tablespoons finely chopped parsley
Preparation
To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, About.com’s Cupcakes expert. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
Devil’s Food Cupcakes
1 3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1 1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
BUFFALO CHICKEN GRILLED CHEESE SANDWICH
This comes from Jennifer Meier, About.com’s Cheese expert. Jennifer wrote, “Perhaps this isn't a traditional grilled cheese sandwich - maybe it's just a sandwich - but either way it's delicious. This buffalo chicken grilled cheese sandwich recipe takes everything we love about Buffalo Chicken (spicy, crispy chicken, creamy blue cheese dip, celery on the side) and turns it into a memorable sandwich.” Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield; 4 sandwiches
Jennifer also added a note about using mayo on grilled cheese sandwiches, as well as what to do with leftover buttermilk.
To view this online, click here.
Ingredients
2 skinless, boneless chicken breasts, pounded to 1/8-inch thickness. Or, make your life easier and buy 4 thin chicken breasts
1/2 cup all-purpose flour
2 eggs, whisked
1 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup celery, very thinly sliced (plus any leaves you can pull from the stalks)
1/4 of a red onion, thinly sliced
1 tablespoon finely chopped parsley
3/4 cup mayonnaise, divided, plus more for spreading on the outside of the bread slices
1 tablespoon buttermilk
2 teaspoons hot sauce, or more to taste
4 tablespoons vegetable oil
4 ounces blue cheese
8 slices of sourdough or country bread
Preparation
Generously season chicken breasts with salt. Cut each pounded chicken breast in half, so you have 4 pieces of chicken.
You’ll need three shallow bowls or dishes for dredging the chicken. One for the flour, one for the eggs, and one for the panko, salt and cayenne pepper.
Working with one piece of chicken at a time, dredge both sides of the breast in flour, shaking off excess. Next, dip the chicken into the egg, coating both sides and letting excess drip off.
Lastly, dredge through the panko/salt/cayenne mixture, pressing gently so the panko sticks to the chicken. Set the coated chicken pieces aside.
In a food processor, combine the celery (plus celery leaves if you have them), red onion, parsley, 1/4 cup of mayo and the buttermilk. Pulse just a few times until the celery and onion are roughly chopped. Don’t over-process or the mixture will get too mushy. Set aside.
In a small bowl, mix the remaining 1/2 cup of mayo with the hot sauce. Start with 1 teaspoon of hot sauce and then add more according to how spicy you want it. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pieces of chicken to the skillet and cook until dark golden brown on both sides, about 8 minutes. Remove from the pan and set aside. Heat the last 2 tablespoons of oil in the same pan and cook the remaining pieces of chicken. (If you have a very large pan, you might be able to cook all the chicken pieces at once)
Return all the chicken to the pan.
Top each piece of chicken with crumbles or slices of blue cheese. Turn the heat to low and put a lid on the pan.
Spread a thin layer of regular mayonnaise evenly on one side of each piece of bread. Flip the slices over and spread the spicy mayo on the other side of each slice of bread.
When the blue cheese on the chicken is warm and very soft, remove the chicken from the pan (use a wide spatula) and set one piece of chicken on the spicy mayo side of 4 slices of bread.
Top each breast with a scoop of celery slaw and another slice of bread, with the side spread with regular mayo on the outside.
Over medium heat cook the sandwiches until the bottom is golden brown. Flip. Brown again. Slice the sandwich in half and serve.
Why Use Mayo on Grilled Cheese Sandwiches?
Spreading the outer slice of bread with mayonnaise instead of butter or oil makes the perfect slice of toasted bread; crispy, flaky and evenly browned.
Leftover Buttermilk? Buttermilk is the slightly sour liquid that remains after milk is churned into butter. It adds a tangy flavor to recipes that always punches the flavor up a notch or two. Buttermilk is usually sold in 1 quart containers, which means you're likely to have some leftover when you buy it for a recipe. How can you use up the buttermilk before it goes bad? Try my favorite buttermilk salad dressing, or one of these recipes for using up buttermilk.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
SKIRT STEAK WITH LENTIL SALAD
This is from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top. It is classic Franey – uncomplicated, elegant and delicious.” Yield: 4 servings; Time: 45 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online here. Also check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Salad:
8 cups water
1 pound dried lentils
1 cup finely diced carrots
1 bay leaf
3 sprigs fresh thyme, or 1 teaspoon dried
Salt to taste
1 tablespoon Dijon-style mustard
3/4 cup vegetable oil
1/4 cup red-wine vinegar
1 cup finely chopped onions
4 tablespoons chopped fresh tarragon or parsley
Freshly ground pepper to taste
For the Steaks:
4 skirt steaks, about 1/2 pound each, trimmed of excess fat
1 tablespoon vegetable oil
2 tablespoons butter
2 teaspoons finely chopped garlic
2 tablespoons finely chopped parsley
Preparation
To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, About.com’s Cupcakes expert. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
Devil’s Food Cupcakes
1 3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1 1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Tuesday, September 13, 2016
Tuesday Recipes
Enjoy!
ALMOND CAKE
This comes from Mark Bittman and Sam Sifton in The New York Times cooking e-newsletter. It begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast In A Day” and can be viewed online here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
BASIC CORN CHOWDER
This comes from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Don't Toss Out the Cobs” and can be viewed online here.
Ingredients
4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)
Preparation
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Tip
Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
CHICKEN AND VEGETABLE LO MEIN
This comes from Katie Chin, and was posted on The Today Show’s site. The recipe begins, “TV host and blogger Katie Chin shares how to turn store-bought rotisserie chicken and pre-cut veggies into a super easy restaurant redo main course.” Cook Time: 10 minutes; Prep Time: 20 minutes; Servings: 4.
To view this online, click here.
Ingredients
8 ounces dried egg noodles or 14 oz fresh egg noodles
2 ounces snow peas, tips and strings removed
2 ounces broccoli florets
3 tablespoons all-purpose cornstarch
3 tablespoons cold water
2 tablespoons oil
1 teaspoon peeled and minced fresh ginger
1 clove garlic, minced
2 ounces sliced carrots
2 ounces fresh shiitake mushrooms, stemmed and thinly sliced
2 ounces thinly sliced red bell pepper
8 ounces shredded cooked chicken breast or store-bought rotisserie chicken
4 tablespoons oyster sauce
1 cup store-bought vegetable stock or chicken stock
1 teaspoon salt
2 green onions (scallions), green and white parts, cut into 1-in pieces
Preparation
Preheat oven to 300°F.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
Blanch the snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
Mix the cornstarch and the cold water together and set aside.
Heat the oil in the wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and shredded chicken and stir-fry for 1 minute.
Pour in the oyster sauce, vegetable or chicken stock and the salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and broccoli and the green onions and stir-fry for 30 seconds. Dish out over the noodles and serve immediately.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
GRILLED CHICKEN WITH GLUTEN-FREE LEMON-TAHINI ZUCCHINI NOODLES
This comes from Stephanie Kirkos, About.com’s Gluten-Free Cooking expert. Stephanie wrote, “A Spiralizer is my favorite kitchen tool to put a healthier spin on pasta classics - and in a naturally gluten-free way.
“This recipe features zucchini noodles tossed raw in a bright and savory dressing of lemon juice, garlic, and tahini. The dressing softens the zucchini noodles as it sits, so there is no need to cook the zucchini noodles for this meal.
“The pile of zucchini noodles is topped with grilled chicken, cherry tomatoes, Feta crumbles, and chopped fresh parsley.
“Dairy-free? Simply omit the Feta crumbles, or use a dairy-free cheese instead. Instead of grilled chicken, you can pair this recipe with grilled shrimp or salmon instead.
“Vegetarian? Replace the chicken with grilled tofu steaks or portobello mushrooms.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
3 cloves garlic, peeled
1 1/2 tbsp fresh lemon juice
1/2 tbsp tahini
1 tbsp fresh parsley leaves
1 1/2 tbsp water
1/4 cup extra virgin olive oil
2 large zucchini, spiralized into noodles
2 boneless, skinless chicken breasts, grilled and sliced
1 cup cherry tomatoes, rinsed and sliced in half
1/4 cup Feta crumbles (optional)
2 tbsp chopped fresh parsley (optional)
Preparation
Prepare Tahini Lemon Dressing: In a food processor, pulse garlic cloves a few times until minced. Add the lemon juice, tahini, fresh parsley leaves, water, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Set aside.
Wash and trim off the tough ends from each zucchini. With a spiralizer kitchen tool, spiralize the zucchini one at a time into spaghetti sized-noodles. Don't have a spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife instead.
Place zucchini noodles in a large bowl. Pour half the dressing and toss to coat. Add more dressing, if needed. Let sit for 10-15 minutes to soften the noodles.
Grill the boneless, skinless chicken breasts either on a gas grill, electric George Foreman-type grill, or use store-bought all natural gluten-free chicken breast strips (super quick and easy shortcut!)
Divide the dressed zucchini noodles and sliced cherry tomatoes into two bowls. Place slices of grilled chicken over top. Garnish with Feta crumbles, if desired, and additional Tahini Lemon dressing and chopped parsley.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
ALMOND CAKE
This comes from Mark Bittman and Sam Sifton in The New York Times cooking e-newsletter. It begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast In A Day” and can be viewed online here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
BASIC CORN CHOWDER
This comes from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Don't Toss Out the Cobs” and can be viewed online here.
Ingredients
4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)
Preparation
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Tip
Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
CHICKEN AND VEGETABLE LO MEIN
This comes from Katie Chin, and was posted on The Today Show’s site. The recipe begins, “TV host and blogger Katie Chin shares how to turn store-bought rotisserie chicken and pre-cut veggies into a super easy restaurant redo main course.” Cook Time: 10 minutes; Prep Time: 20 minutes; Servings: 4.
To view this online, click here.
Ingredients
8 ounces dried egg noodles or 14 oz fresh egg noodles
2 ounces snow peas, tips and strings removed
2 ounces broccoli florets
3 tablespoons all-purpose cornstarch
3 tablespoons cold water
2 tablespoons oil
1 teaspoon peeled and minced fresh ginger
1 clove garlic, minced
2 ounces sliced carrots
2 ounces fresh shiitake mushrooms, stemmed and thinly sliced
2 ounces thinly sliced red bell pepper
8 ounces shredded cooked chicken breast or store-bought rotisserie chicken
4 tablespoons oyster sauce
1 cup store-bought vegetable stock or chicken stock
1 teaspoon salt
2 green onions (scallions), green and white parts, cut into 1-in pieces
Preparation
Preheat oven to 300°F.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
Blanch the snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
Mix the cornstarch and the cold water together and set aside.
Heat the oil in the wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and shredded chicken and stir-fry for 1 minute.
Pour in the oyster sauce, vegetable or chicken stock and the salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and broccoli and the green onions and stir-fry for 30 seconds. Dish out over the noodles and serve immediately.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
GRILLED CHICKEN WITH GLUTEN-FREE LEMON-TAHINI ZUCCHINI NOODLES
This comes from Stephanie Kirkos, About.com’s Gluten-Free Cooking expert. Stephanie wrote, “A Spiralizer is my favorite kitchen tool to put a healthier spin on pasta classics - and in a naturally gluten-free way.
“This recipe features zucchini noodles tossed raw in a bright and savory dressing of lemon juice, garlic, and tahini. The dressing softens the zucchini noodles as it sits, so there is no need to cook the zucchini noodles for this meal.
“The pile of zucchini noodles is topped with grilled chicken, cherry tomatoes, Feta crumbles, and chopped fresh parsley.
“Dairy-free? Simply omit the Feta crumbles, or use a dairy-free cheese instead. Instead of grilled chicken, you can pair this recipe with grilled shrimp or salmon instead.
“Vegetarian? Replace the chicken with grilled tofu steaks or portobello mushrooms.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
3 cloves garlic, peeled
1 1/2 tbsp fresh lemon juice
1/2 tbsp tahini
1 tbsp fresh parsley leaves
1 1/2 tbsp water
1/4 cup extra virgin olive oil
2 large zucchini, spiralized into noodles
2 boneless, skinless chicken breasts, grilled and sliced
1 cup cherry tomatoes, rinsed and sliced in half
1/4 cup Feta crumbles (optional)
2 tbsp chopped fresh parsley (optional)
Preparation
Prepare Tahini Lemon Dressing: In a food processor, pulse garlic cloves a few times until minced. Add the lemon juice, tahini, fresh parsley leaves, water, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Set aside.
Wash and trim off the tough ends from each zucchini. With a spiralizer kitchen tool, spiralize the zucchini one at a time into spaghetti sized-noodles. Don't have a spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife instead.
Place zucchini noodles in a large bowl. Pour half the dressing and toss to coat. Add more dressing, if needed. Let sit for 10-15 minutes to soften the noodles.
Grill the boneless, skinless chicken breasts either on a gas grill, electric George Foreman-type grill, or use store-bought all natural gluten-free chicken breast strips (super quick and easy shortcut!)
Divide the dressed zucchini noodles and sliced cherry tomatoes into two bowls. Place slices of grilled chicken over top. Garnish with Feta crumbles, if desired, and additional Tahini Lemon dressing and chopped parsley.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Wednesday, April 27, 2016
Wednesday Recipes
Here are today's six recipes. Enjoy!
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES
This yummy recipe comes from Rachael Ray of The Food Network's 30 Minute Meals. I love her show, as well as many of her recipes. (There, I said it!) Total Time: Prep: 10 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/individual-no-bake-strawberry-cheesecakes-recipe.print.html?oc=linkback
Ingredients
12 strawberries
12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts, available on baking aisle
Directions
Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES
This yummy recipe comes from Rachael Ray of The Food Network's 30 Minute Meals. I love her show, as well as many of her recipes. (There, I said it!) Total Time: Prep: 10 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/individual-no-bake-strawberry-cheesecakes-recipe.print.html?oc=linkback
Ingredients
12 strawberries
12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts, available on baking aisle
Directions
Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.
Tuesday, March 8, 2016
Tuesday Recipes
Before diving into today's recipes, there are four recalls to warn you about. All four were in a recent The Diabetic News e-newsletter. The first recall involves Blue Cheese from Maytag Dairy Farms. The voluntary recall is due to potential for contamination from Listeria monocytogenes. Click here to read the recall.
The second recall involves certain flax seed products which may have Salmonella contamination. The products were sold under the Organic Traditions brand name. Click here to read the recall.
The third recall involves macadamia nuts produced by Marathon Ventures. This is also due to a risk of Salmonella contamination. Click here to read the recall.
And finally, pistachios are being recalled due to a possible Samonella contamination risk. According to the beginning of the recall, Salmonella “can be especially dangerous for people with diabetes.” To read the recall, click here.
And now for today's six recipes. Enjoy!
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was in a recent New York Times Cooking e-newsletter. It begins, “This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.” Time: 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves
Preparation
Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
BANANAS FOSTER BREAD PUDDING
This decadent dessert comes from Sam Sifton in a recent New York Times Cooking e-newsletter. Sam wrote, “Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit.” What would I write? “Yum!” Time: 1 hour 15 minutes; makes 8 servings
To view this online, click here.
Ingredients
4 large eggs
2 cups whole milk
1/4 cup plus 1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus 1/2 cup dark rum
1 teaspoon plus 1/2 teaspoon kosher salt
6 cups cubed brioche, approximately 1/2 loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
1/4 cup heavy cream
Preparation
FOR THE BREAD PUDDINGPreheat oven to 350. In a large bowl, whisk together the eggs, milk, 1/4 cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about 1/2 of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
CARROT CHEESECAKE.
This comes from The Food Network Kitchen, and begins, “Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.” Total Time: 2 hr; Prep: 30 min; Cook: 1 hr 30 min; Yield: 10 to 12 servings; Level: Intermediate.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/carrot-cheesecake.print.html?oc=linkback
Ingredients
Carrot Cake:
1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)
Cheesecake:
Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
Sour Cream Topping:
1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Directions
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
ZESTY SLOW-COOKER ITALIAN POT ROAST
This recipe, from the FamilyTime e-newsletter, begins, “Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.” Prep Time: 10 minutes; Cooking Time: 600 minutes (10 hours); Servings: 6. Source: Campbell's Recipes
To view this online, click here.
Ingredients
4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or thawed frozen whole baby carrots
1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
1 medium Italian plum tomato, diced
1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped roasted garlic *, or 1 tablespoon chopped fresh garlic
1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 teaspoon vinegar
Directions
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
*To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350°F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
**Or on HIGH for 5 to 6 hours.
Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Romove the beef and vegetables from the cooker. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
The second recall involves certain flax seed products which may have Salmonella contamination. The products were sold under the Organic Traditions brand name. Click here to read the recall.
The third recall involves macadamia nuts produced by Marathon Ventures. This is also due to a risk of Salmonella contamination. Click here to read the recall.
And finally, pistachios are being recalled due to a possible Samonella contamination risk. According to the beginning of the recall, Salmonella “can be especially dangerous for people with diabetes.” To read the recall, click here.
And now for today's six recipes. Enjoy!
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was in a recent New York Times Cooking e-newsletter. It begins, “This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.” Time: 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves
Preparation
Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
BANANAS FOSTER BREAD PUDDING
This decadent dessert comes from Sam Sifton in a recent New York Times Cooking e-newsletter. Sam wrote, “Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit.” What would I write? “Yum!” Time: 1 hour 15 minutes; makes 8 servings
To view this online, click here.
Ingredients
4 large eggs
2 cups whole milk
1/4 cup plus 1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus 1/2 cup dark rum
1 teaspoon plus 1/2 teaspoon kosher salt
6 cups cubed brioche, approximately 1/2 loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
1/4 cup heavy cream
Preparation
FOR THE BREAD PUDDINGPreheat oven to 350. In a large bowl, whisk together the eggs, milk, 1/4 cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about 1/2 of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
CARROT CHEESECAKE.
This comes from The Food Network Kitchen, and begins, “Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.” Total Time: 2 hr; Prep: 30 min; Cook: 1 hr 30 min; Yield: 10 to 12 servings; Level: Intermediate.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/carrot-cheesecake.print.html?oc=linkback
Ingredients
Carrot Cake:
1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)
Cheesecake:
Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
Sour Cream Topping:
1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Directions
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
ZESTY SLOW-COOKER ITALIAN POT ROAST
This recipe, from the FamilyTime e-newsletter, begins, “Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.” Prep Time: 10 minutes; Cooking Time: 600 minutes (10 hours); Servings: 6. Source: Campbell's Recipes
To view this online, click here.
Ingredients
4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or thawed frozen whole baby carrots
1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
1 medium Italian plum tomato, diced
1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped roasted garlic *, or 1 tablespoon chopped fresh garlic
1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 teaspoon vinegar
Directions
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
*To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350°F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
**Or on HIGH for 5 to 6 hours.
Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Romove the beef and vegetables from the cooker. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
Wednesday, December 2, 2015
Wednesday Recipes
Enjoy!
BLUEBERRY COBBLER
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients:
4 cups fresh blueberries, about 20 to 24 ounces
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/2 teaspoon cinnamon
1 tablespoon melted butter
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/4 cup granulated sugar
dash salt
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons melted butter
Preparation:
Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.
With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.
TURKEY AND SWEET POTATO SOUP
This also comes from Diana Rattray (see previous recipe). She writes, “Leftover turkey teams up with sweet potatoes, mixed vegetables, bacon, and optional mushrooms in this great-tasting soup. I used half-and-half, but you can use a lower-fat milk or light cream if you prefer.
“Aside from the chopping and cubing, there are very few preparation steps in this soup. Just simmer until it's done!
“If you don't care for mushrooms, by all means leave them out. Add a little more turkey or vegetables if you like, or add a replacement vegetable. A little pimiento would add some extra color to the soup. Finely diced ham would make a delicious substitute for the bacon.” Prep Time: 12 minutes; Cook Time: 30 minutes; Total Time: 42 minutes; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
2 cups peeled and cubed sweet potatoes (about 1/2-inch dice)
1 cup sliced celery (about 4 ribs)
1 cup chopped onion
2 cups turkey stock or chicken stock, preferably no- or low-sodium
1/2 teaspoon dried leaf marjoram
1/4 teaspoon dried leaf thyme (may use 3/4 teaspoon poultry seasoning in place of the marjoram and thyme)
1 1/2 cups frozen mixed vegetables or peas and carrots, thawed in a colander under cold running water
4 strips cooked bacon, fried or baked, diced*
2 cups diced turkey
1 can (about 6 to 7 ounces) sliced mushrooms, drained, optional
2 cups half-and-half, milk, or light cream
kosher salt and freshly ground black pepper, to taste
Preparation
In a Dutch oven, stockpot, or large saucepan, combine the cubed sweet potatoes with the celery, onion, and turkey stock or chicken stock. Add the dried leaf marjoram and thyme, or about 3/4 teaspoon of poultry seasoning.
Bring the pot to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender. Add the mixed vegetables and simmer for 5 minutes longer.
Add the diced cooked bacon, cubed turkey, and mushrooms to the pot; continue cooking over low heat for about 5 more minutes. Add the milk, half-and-half, or light cream. Taste and add kosher salt and freshly ground black pepper, to taste.
Continue cooking until the soup is hot and just begins to simmer again.
Serve the soup with crackers or crusty rolls and a tossed green salad.
*To cook the bacon in the oven, heat the oven to 375° F. Line a rimmed baking pan with foil. Place a rack in the pan and arrange the strips of bacon on the rack. Bake for about 25 to 30 minutes, or until crisp. Drain on paper towels and then dice for the recipe.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
CHEESY BAKED TORTELLINI
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 45 min; Prep: 10 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-baked-tortellini-recipe.print.html?oc=linkback
Ingredients
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS
This comes from The Baker Chick, who writes, "Though I made this with chicken this could be an easy vegetarian option by skipping the meat and just adding extra veggies!" I love that kind of flexibility! Yield: 6-8 servings
To view this online, click here.
Ingredients
For the Filling:
1 pound skinless, boneless chicken breast halves - cubed
4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)
1/2 cup butter (1 stick)
1 small onion, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Other spices to taste (garlic, celery seed etc.)
2 cups of chicken broth
1 to 1 1/2 cups milk
For the Biscuits:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
1 cup well-shaken buttermilk
Instructions
Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.
Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.
Slowly add 1 cup of milk and 1 1/2 cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.
Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.
Preheat oven to 425F
For the Biscuits:
Stir together the flour, baking powder, sugar, baking soda and salt.
Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.
Stir in the grated cheese and then the buttermilk, stirring together until just combined.
Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.
Bake for 15-18 minutes, or until the biscuits are golden.
Notes
*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end.
EASY CROCKPOT LASAGNA
This comes from Tablespoon.com, and starts off, "This lasagna tastes like you spent all day making it without all of the work." Prep Time: 15 min; Total Time 4 hr 15 min; Servings: 10
*Works best with a 4 to 6 quart size slow cooker.
1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
Do not overcook and don't try to speed up the process by cooking it on high.
BLUEBERRY COBBLER
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients:
4 cups fresh blueberries, about 20 to 24 ounces
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/2 teaspoon cinnamon
1 tablespoon melted butter
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/4 cup granulated sugar
dash salt
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons melted butter
Preparation:
Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.
With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.
TURKEY AND SWEET POTATO SOUP
This also comes from Diana Rattray (see previous recipe). She writes, “Leftover turkey teams up with sweet potatoes, mixed vegetables, bacon, and optional mushrooms in this great-tasting soup. I used half-and-half, but you can use a lower-fat milk or light cream if you prefer.
“Aside from the chopping and cubing, there are very few preparation steps in this soup. Just simmer until it's done!
“If you don't care for mushrooms, by all means leave them out. Add a little more turkey or vegetables if you like, or add a replacement vegetable. A little pimiento would add some extra color to the soup. Finely diced ham would make a delicious substitute for the bacon.” Prep Time: 12 minutes; Cook Time: 30 minutes; Total Time: 42 minutes; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
2 cups peeled and cubed sweet potatoes (about 1/2-inch dice)
1 cup sliced celery (about 4 ribs)
1 cup chopped onion
2 cups turkey stock or chicken stock, preferably no- or low-sodium
1/2 teaspoon dried leaf marjoram
1/4 teaspoon dried leaf thyme (may use 3/4 teaspoon poultry seasoning in place of the marjoram and thyme)
1 1/2 cups frozen mixed vegetables or peas and carrots, thawed in a colander under cold running water
4 strips cooked bacon, fried or baked, diced*
2 cups diced turkey
1 can (about 6 to 7 ounces) sliced mushrooms, drained, optional
2 cups half-and-half, milk, or light cream
kosher salt and freshly ground black pepper, to taste
Preparation
In a Dutch oven, stockpot, or large saucepan, combine the cubed sweet potatoes with the celery, onion, and turkey stock or chicken stock. Add the dried leaf marjoram and thyme, or about 3/4 teaspoon of poultry seasoning.
Bring the pot to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender. Add the mixed vegetables and simmer for 5 minutes longer.
Add the diced cooked bacon, cubed turkey, and mushrooms to the pot; continue cooking over low heat for about 5 more minutes. Add the milk, half-and-half, or light cream. Taste and add kosher salt and freshly ground black pepper, to taste.
Continue cooking until the soup is hot and just begins to simmer again.
Serve the soup with crackers or crusty rolls and a tossed green salad.
*To cook the bacon in the oven, heat the oven to 375° F. Line a rimmed baking pan with foil. Place a rack in the pan and arrange the strips of bacon on the rack. Bake for about 25 to 30 minutes, or until crisp. Drain on paper towels and then dice for the recipe.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
CHEESY BAKED TORTELLINI
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 45 min; Prep: 10 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-baked-tortellini-recipe.print.html?oc=linkback
Ingredients
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS
This comes from The Baker Chick, who writes, "Though I made this with chicken this could be an easy vegetarian option by skipping the meat and just adding extra veggies!" I love that kind of flexibility! Yield: 6-8 servings
To view this online, click here.
Ingredients
For the Filling:
1 pound skinless, boneless chicken breast halves - cubed
4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)
1/2 cup butter (1 stick)
1 small onion, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Other spices to taste (garlic, celery seed etc.)
2 cups of chicken broth
1 to 1 1/2 cups milk
For the Biscuits:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
1 cup well-shaken buttermilk
Instructions
Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.
Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.
Slowly add 1 cup of milk and 1 1/2 cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.
Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.
Preheat oven to 425F
For the Biscuits:
Stir together the flour, baking powder, sugar, baking soda and salt.
Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.
Stir in the grated cheese and then the buttermilk, stirring together until just combined.
Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.
Bake for 15-18 minutes, or until the biscuits are golden.
Notes
*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end.
EASY CROCKPOT LASAGNA
This comes from Tablespoon.com, and starts off, "This lasagna tastes like you spent all day making it without all of the work." Prep Time: 15 min; Total Time 4 hr 15 min; Servings: 10
*Works best with a 4 to 6 quart size slow cooker.
1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
Do not overcook and don't try to speed up the process by cooking it on high.
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