Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Easy Turkey Pot Pie and Shepherd's Pie with Potato Topping. Enjoy!
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw (page 151). Makes 6 servings.
Ingredients
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Directions
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Directions
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
Showing posts with label Trisha Yearwood. Show all posts
Showing posts with label Trisha Yearwood. Show all posts
Thursday, April 18, 2019
Monday, April 9, 2018
Meatless Monday
It's Meatless Monday, time to explore at least one day a week without meat. Of course, if you're already a vegetarian, you know how easy, healthy, and great-tasting a vegetarian life-style can be.
That said, here are today's six vegetarian recipes for you to try, including Chocolate Espresso Oatmeal Cookies and Baked Ziti. Enjoy!
Note: I'm in the process of revamping this blog (as well as my other two food blogs, Vegetarian Delights and Diabetic Delights). More news on these updates in the next week or two...
ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD
This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Wilted Chard
4 oz. Swiss chard leaves, stems removed (4 cups)
1 Tbs. olive oil
1 Tbs. grated lemon zest
1 Tbs. lemon juice
Zucchini with Spicy Romesco
4 large red bell peppers, chopped (6 cups)
3 Roma tomatoes, chopped (3 cups)
2 Tbs. olive oil
2 Tbs. lemon juice
1 clove garlic, peeled
1 tsp. chili powder
1/8 tsp. red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled
Directions
To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.
To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.
Slice zucchini into noodles with spiral slicer, and add to sauce.
Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.
nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
APPLE-CRANBERRY CRISP
I'm not sure where I originally found this; probably on an old emailing list.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F. Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?
CHOCOLATE ESPRESSO OATMEAL COOKES
This recipe comes from page 75 of the December 2011 issue of Vegetarian Times, and begins, "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats." Makes 48 cookies.
To view this online, click here.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
That said, here are today's six vegetarian recipes for you to try, including Chocolate Espresso Oatmeal Cookies and Baked Ziti. Enjoy!
Note: I'm in the process of revamping this blog (as well as my other two food blogs, Vegetarian Delights and Diabetic Delights). More news on these updates in the next week or two...
ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD
This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Wilted Chard
4 oz. Swiss chard leaves, stems removed (4 cups)
1 Tbs. olive oil
1 Tbs. grated lemon zest
1 Tbs. lemon juice
Zucchini with Spicy Romesco
4 large red bell peppers, chopped (6 cups)
3 Roma tomatoes, chopped (3 cups)
2 Tbs. olive oil
2 Tbs. lemon juice
1 clove garlic, peeled
1 tsp. chili powder
1/8 tsp. red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled
Directions
To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.
To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.
Slice zucchini into noodles with spiral slicer, and add to sauce.
Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.
nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
APPLE-CRANBERRY CRISP
I'm not sure where I originally found this; probably on an old emailing list.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F. Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?
CHOCOLATE ESPRESSO OATMEAL COOKES
This recipe comes from page 75 of the December 2011 issue of Vegetarian Times, and begins, "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats." Makes 48 cookies.
To view this online, click here.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Wednesday, September 30, 2015
Wednesday Recipes
Here are today's six yummy recipes to get you through the middle of the week. Enjoy!
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw (page 151). Makes 6 servings.
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Preparation
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERY BLUEBERRY PIE
This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8
To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.
Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. salt
13 tbsp. cold butter (no substitutions)
6 tbsp. ice water
5 c. blueberries
2/3 c. sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 pinch salt
1 large egg
1 tbsp. heavy cream or milk
Directions
In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.
Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.
Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.
Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.
On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.
Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.
Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.
FLORIDA PIE
This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling
To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie
Ingredients:
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
2 tablespoons sugar
Directions:
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g
RATATOUILLE
This is from THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw (page 151). Makes 6 servings.
2 teaspoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
8 Roma tomatoes, chopped
1 large zuchini, halved lengthwise and cut into 1/4-inch slices
1 medium eggplant, cut into 3/4-inch cubes
1 green bell pepper, cored, seeded, and thinly sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon capers, drained and rinsed, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.
Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.
Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg
EASY TURKEY POT PIE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
1 tablespoon chopped fresh tarragon or parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed (9 to 14 ounces)
1 egg, lightly beaten
Preparation
Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.
If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.
Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.
SHEPHERD'S PIE WITH POTATO TOPPING
This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
BUTTERSCOTCH PEANUT BUTTER BARS
This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback
Ingredients
1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
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