Here are today's six recipes to help you through the day. Enjoy!
BUCKWHEAT BERRY STRIPED CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.” Yield: 10 servings; Time: 45 minutes.
This was featured in “The Trick to Keeping Berry Cake Beautiful” and can be viewed by clicking here.
Ingredients
1/3 cup almond flour
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 stick butter, softened, more for buttering pan
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup buttermilk, sour cream or whole milk yogurt
1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
1 tablespoon turbinado (or use granulated sugar)
Confectioners’ sugar, for serving
Whipped cream or crème fraîche (optional)
Preparation
Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.
KOREAN MEATBALLS AND NOODLES
This comes from Florence Fabricant, also in The New York Times cooking e-newsletter. Florence wrote, “This kalbi meatball recipe, adapted from the cookbook “Koreatown,” is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, slightly funky flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Second Look at Washington Syrah” and can be viewed online by clicking here.
Ingredients
1 pound ground beef, preferably short rib and chuck
1 1/2 tablespoons honey
1 teaspoon ground black pepper
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
1/3 cup chopped peeled Bosc or Asian pear
1/4 cup chopped onion
1/2 tablespoon grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
1/3 cup dry bread crumbs, preferably whole wheat
6 ounces udon noodles or linguine
2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
3 scallions, trimmed and slant-cut
Preparation
Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
To view this online, click here.
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g; Diabetic Exchanges: 2 Starch/Bread
GRILLED EGGPLANT INVOLTINI
This is from the March 2012 issue of Vegetarian Times, page 52. It begins, “Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided
3 tomatoes, halved and seeded
1 medium onion, diced (1 1/2 cups)
6 Tbs. olive oil, divided
4 cloves garlic, minced (4 tsp.)
1/4 cup oil-packed sun-dried tomatoes, drained
1/4 cup chopped basil leaves, plus more for garnish
1/4 cup kalamata olives
3 Tbs. capers, drained
2 Tbs. chopped parsley
2 Tbs. nutritional yeast
2 cups prepared tomato sauce
Preheat oven to 375°F. Toss together diced eggplant, tomatoes, onion, 3 Tbs. olive oil, and garlic in bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender. Transfer to food processor, and add sun-dried tomatoes, basil, olives, capers, parsley, and nutritional yeast; process until chunky-smooth. Season with salt and pepper, if desired.
Heat remaining 3 Tbs. oil in grill pan over medium-high heat. Cook eggplant slices on grill pan 3 minutes per side, or until tender. Cool.
Coat 13- x 9-inch baking dish with cooking spray. Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice. Roll eggplant slices into logs, and place seam-side-down in prepared baking dish. Spoon tomato sauce over eggplant rolls in dish. Bake 10 minutes, or until tomato sauce is hot and bubbly. Garnish with basil leaves.
nutritional information Per 2 rolls: Calories: 380; Protein: 9 g; Total Fat: 25 g; Saturated Fat: 3 g; Carbohydrates: 39 g; Cholesterol: 0 mg; Sodium: 990 mg; Fiber: 16 g; Sugar: 17 g; Vegan; Gluten-Free
Showing posts with label Ultimate Chocolate Layer Cake. Show all posts
Showing posts with label Ultimate Chocolate Layer Cake. Show all posts
Wednesday, July 20, 2016
Friday, May 1, 2015
Weekend Recipes
It's finally Friday - time for the weekend! Here are your weekend recipes. Enjoy!
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
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
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
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
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
PASTA FAGIOLI WITH ORZO
Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."
Ingredients:
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation:
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.
Tuesday, July 22, 2014
Weekday Meals
Think how much time and money we could save if we didn't have to eat. But then, it would be pretty boring not to have some yummy food throughout the day. After all, if we're going to have to eat, anyway, it might as well taste good, right? Enjoy!
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
ORANGE PINEAPPLE TORTE
This comes from Familytime.com. It starts out, “This crowd pleaser is so delicious that everyone will want the recipe! Moms love this fabulous dessert.” Prep. time: 8 minutesCooking time: 30 mins. Serves: 12
Ingredients
1 package yellow light cake mix, (18-1/4 ounces)
2 packages (1 ounce each pkg) sugar-free instant vanilla pudding, divided
4 egg whites
1 cup water
1/4 cup Vegetable Oil
1/4 teaspoon baking soda
1 cup cold skim milk
1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
1 can (20 ounces) unsweetened, crushed pineapple, well-drained
1 can (11 ounces) mandarin oranges, drained, divided
fresh mint, optional
Directions
In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to a wire rack to cool completely.
For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping.
In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.
PUMPKIN APPLE MUFFINS
From another long-forgotten emailing list. Makes 2 dozen
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spooon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
PUMPKIN SOUP
From another forgotten emailing list. Whoever sent it wrote, “For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.” Prep Time 10 minutes; Cooking Time 20 minutes; Serves 6
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
ULTIMATE CHOCOLATE LAYER CAKE
Kathy Kingsley is About.com's American Food guide. She writes, “This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.”
Prep Time: 45 minutes; Cook Time: 35 minutes; Total Time: 1 hour, 20 minutes; Yield: Serves 8 to 10
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/2 cup (1 stick) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups all-purpose flour
Chocolate Frosting
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1/2 stick) butter, at room temperature
3 to 4 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.
In a small bowl, mix the cocoa and boiling water until blended and smooth.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.
Stir the baking soda into the buttermilk. Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.
Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.
Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.
To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.
Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
ORANGE PINEAPPLE TORTE
This comes from Familytime.com. It starts out, “This crowd pleaser is so delicious that everyone will want the recipe! Moms love this fabulous dessert.” Prep. time: 8 minutesCooking time: 30 mins. Serves: 12
Ingredients
1 package yellow light cake mix, (18-1/4 ounces)
2 packages (1 ounce each pkg) sugar-free instant vanilla pudding, divided
4 egg whites
1 cup water
1/4 cup Vegetable Oil
1/4 teaspoon baking soda
1 cup cold skim milk
1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
1 can (20 ounces) unsweetened, crushed pineapple, well-drained
1 can (11 ounces) mandarin oranges, drained, divided
fresh mint, optional
Directions
In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to a wire rack to cool completely.
For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping.
In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.
PUMPKIN APPLE MUFFINS
From another long-forgotten emailing list. Makes 2 dozen
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spooon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
PUMPKIN SOUP
From another forgotten emailing list. Whoever sent it wrote, “For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.” Prep Time 10 minutes; Cooking Time 20 minutes; Serves 6
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
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