Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are today's six recipes to help you through the day, including Sloppy Joe Sliders and Very Blueberry Sundaes (yum!). Enjoy!
AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F. You can also cook on Low for 5 to 6 hours.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
FRESH SPINACH RAVIOLI LASAGNA
This comes from Katie Workman About.com’s Cooking for Families expert. Katie wrote, “Cooking with fresh pasta is simply a treat, whether it’s filled pasta like ravioli or tortellini, or plain pasta like fettuccine or angel hair. The texture is different from fresh, and I was very pleased to discover a new line of Buitoni pastas, that not only are stuffed with interesting fillings (such as asparagus and artichokes), but the pasta itself is also made with real spinach, so you are doubling down. You can make this in a traditional square lasagna pan, or in an oval or round pan, since you definitely don’t need to cut it into squares to serve.” Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chopped fresh spinach
2 cups whole milk
Freshly grated nutmeg to taste (optional)
Kosher or coarse salt and freshly ground pepper
3/4 cup grated Parmesan cheese, divided
1 1/2 cups ricotta cheese
1 teaspoon fresh lemon zest
1 teaspoon minced garlic
3 (9-ounce) packages Buitoni Spinach and Artichoke Ravioli or 3 Cheese Asparagus Ravioli, or a combination
1 (6-ounce) package or can artichoke hearts, frozen and defrosted, canned or vacuum sealed, roughly chopped
Preparation
Preheat the oven to 375°F. Spray a 9x9-inch square pan, or another 1 1/2 to 2-quart baking dish, with nonstick cooking spray.
Bring a large pot of water to a boil for pasta.
In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden. Add the spinach and cook until barely wilted, about 2 minutes, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
Meanwhile, combine the ricotta cheese, lemon zest and garlic in a bowl, seasoning with salt and pepper.
When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, and half of the chopped artichokes. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers. Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.
SLOPPY JOE SLIDERS
This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
1 1/2 tablespoons Vegetable Oil
2 large onion, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1/2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
Showing posts with label Very Blueberry Sundaes. Show all posts
Showing posts with label Very Blueberry Sundaes. Show all posts
Thursday, September 21, 2017
Thursday, March 2, 2017
Diabetic Thursday
It's Diabetic Thursday, which means it's time to show how yummy (and non-boring) diabetic food can be. And if you'd like to check out more diabetic recipes, along with an occasional article pertaining to diabetes, check out my diabetic recipe blog, Diabetic Cooking.
That said, Here are today's six diabetic recipes to help you through the day. Enjoy!
STUFFED ARTICHOKE HEARTS
Yield: 8 servings
Source: The Diabetes Snack Munch Nibble Nosh Book
Find this recipe at: http://diabeticgourmet.com/recipes/html/790.shtml
Ingredients
1/3 cup chopped ripe tomato
2 tablespoons chopped chives or sliced green onion tops
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Dash salt, or to taste (optional)
2 drops hot pepper sauce (optional)
1 (14 ounce) can whole artichoke hearts, well drained
Directions
In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).
Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.
Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.
Serve at once or cover and refrigerate several hours or overnight before serving.
Nutritional Information Per Serving: Calories: 22; Protein: 1 g; Fat: 1 g; Sodium: 104 mg; Cholesterol: 1 mg ; Dietary Fiber: 1 g ; Sugars: 1 g ; Carbohydrates: 3 g; Exchanges: 1 Vegetable
TACO SALAD WITH CUMIN DRESSING
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/41.shtml
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups cooked turkey, chopped
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Protein: 17 g; Fat: 11 g; Carbohydrates: 10 g; Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
CHICKEN CACCIATORE
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/64.shtml
Source: Cooking Healthy and Fast
Ingredients
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
Directions
Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
Add mushrooms, cook 10 minutes more.
Remove chicken from pan, boil down sauce until slightly thickened.
Serve over cooked rice.
Nutritional Information Per Serving: Calories: 217; Protein: 28 g; Fat: 3.5 g; Sodium: 382 mg; Cholesterol: 73 mg; Carbohydrates: 15 g; Exchanges: 1 Starch; 4 Lean Meat
BUTTERMILK BLUEBERRY BAKE
Makes: 6 Servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
1/3 cup whole-wheat flour
1/3 cup unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon crystalline fructose
1 cup buttermilk
2 tablespoons frozen orange juice concentrate
2 cups fresh blueberries
Drained orange yogurt (optional)
Directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray. In a medium-size bowl, blend flours, baking powder and fructose. Gradually stir in buttermilk and orange juice and blend. Turn into baking pan and top with berries. Bake until lightly browned, about 40 minutes. Top with a dollop of yogurt, if desired.
Nutritional Information Per Serving (1/6 of recipe): Calories: 105, Cholesterol: 2 mg, Carbohydrate: 22 g, Protein: 3 g, Sodium: 150 mg, Fat: 1 g, Diabetic Exchanges: 1-1/2 Starch/Bread
ZUCCHINI LEMON BREAD
Serving: 1/2-inch thick slice. Also contains 1g dietary fiber and 6g sugars
Yields one 18-slice loaf.
Source: The New Family Cookbook For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/355.shtml
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded peeled zucchini
1/3 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup fat-free milk
1/3 cup canola or corn oil
2 large eggs, or 1/2 cup egg substitute
Directions
Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 6 g; Sodium: 206 mg; Cholesterol: 24 mg; Carbohydrates: 15 g; Exchanges: 1 Starch, 1 Fat
That said, Here are today's six diabetic recipes to help you through the day. Enjoy!
STUFFED ARTICHOKE HEARTS
Yield: 8 servings
Source: The Diabetes Snack Munch Nibble Nosh Book
Find this recipe at: http://diabeticgourmet.com/recipes/html/790.shtml
Ingredients
1/3 cup chopped ripe tomato
2 tablespoons chopped chives or sliced green onion tops
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Dash salt, or to taste (optional)
2 drops hot pepper sauce (optional)
1 (14 ounce) can whole artichoke hearts, well drained
Directions
In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).
Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.
Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.
Serve at once or cover and refrigerate several hours or overnight before serving.
Nutritional Information Per Serving: Calories: 22; Protein: 1 g; Fat: 1 g; Sodium: 104 mg; Cholesterol: 1 mg ; Dietary Fiber: 1 g ; Sugars: 1 g ; Carbohydrates: 3 g; Exchanges: 1 Vegetable
TACO SALAD WITH CUMIN DRESSING
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/41.shtml
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups cooked turkey, chopped
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Protein: 17 g; Fat: 11 g; Carbohydrates: 10 g; Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
CHICKEN CACCIATORE
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/64.shtml
Source: Cooking Healthy and Fast
Ingredients
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
Directions
Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
Add mushrooms, cook 10 minutes more.
Remove chicken from pan, boil down sauce until slightly thickened.
Serve over cooked rice.
Nutritional Information Per Serving: Calories: 217; Protein: 28 g; Fat: 3.5 g; Sodium: 382 mg; Cholesterol: 73 mg; Carbohydrates: 15 g; Exchanges: 1 Starch; 4 Lean Meat
BUTTERMILK BLUEBERRY BAKE
Makes: 6 Servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
1/3 cup whole-wheat flour
1/3 cup unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon crystalline fructose
1 cup buttermilk
2 tablespoons frozen orange juice concentrate
2 cups fresh blueberries
Drained orange yogurt (optional)
Directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray. In a medium-size bowl, blend flours, baking powder and fructose. Gradually stir in buttermilk and orange juice and blend. Turn into baking pan and top with berries. Bake until lightly browned, about 40 minutes. Top with a dollop of yogurt, if desired.
Nutritional Information Per Serving (1/6 of recipe): Calories: 105, Cholesterol: 2 mg, Carbohydrate: 22 g, Protein: 3 g, Sodium: 150 mg, Fat: 1 g, Diabetic Exchanges: 1-1/2 Starch/Bread
ZUCCHINI LEMON BREAD
Serving: 1/2-inch thick slice. Also contains 1g dietary fiber and 6g sugars
Yields one 18-slice loaf.
Source: The New Family Cookbook For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/355.shtml
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded peeled zucchini
1/3 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup fat-free milk
1/3 cup canola or corn oil
2 large eggs, or 1/2 cup egg substitute
Directions
Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 6 g; Sodium: 206 mg; Cholesterol: 24 mg; Carbohydrates: 15 g; Exchanges: 1 Starch, 1 Fat
Thursday, February 16, 2017
Diabetic Thursday
It's Thursday, which means it's Diabetic Thursday. Here are six yummy diabetic recipes stop help you through the day, including Lemony Angel Hair Toss and Amy's Lemon Mousse. Enjoy!
AMY’S LEMON MOUSSE
This is from Diabetes Self-Management and can be viewed online here.
Ingredients
4 cups fat-free (skim) milk
2 packages (4-serving size each) vanilla fat-free sugar-free instant pudding and pie filling mix
2 packages (1/2 ounce each) sugar-free powdered lemonade mix
1 container (8 ounces) frozen fat-free whipped topping, thawed
Fresh or frozen mixed berries (optional)
Fresh mint leaves (optional)
Directions
Whisk milk and pudding mix in large bowl 2 minutes or until smooth. Whisk in lemonade mix. When mixture thickens, whisk in whipped topping until smooth. Pour into 8 dessert dishes. Cover and refrigerate until chilled.
To serve, top with berries, if desired. Garnish with mint.
Yield: 8 servings. Serving size: 1 parfait.
Nutrition Facts Per Serving:Calories: 120, Carbohydrates: 21 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 405 mg, Fiber: 0 g,Exchanges per serving: 1 Bread/Starch, 1/2 Milk.
SOUTHWESTERN THREE-BEAN AND BARLEY SOUP
This recipe begins, “Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.”
Time: 135 minutes (30 minutes prep)
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion , diced
1 large stalk celery , diced
1 large carrot , diced
9 cups water
4 cups (32-ounce carton) reduced-sodium chicken broth , “no-chicken” broth or vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
Directions
Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.
Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 205; Carbohydrates: 35 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 11 g; Cholesterol: 0 mg; Dietary Fiber: 10 g; Potassium: 601 mg; Sodium: 705 mg; Yield: 6 servings; about 1 1/3 cups each; Exchanges: 2 starch; 1 vegetable; 1 lean meat; 1/2 fat
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
CHICKEN CACCIATORE
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/64.shtml
Source: Cooking Healthy and Fast
Ingredients
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
Directions
Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
Add mushrooms, cook 10 minutes more.
Remove chicken from pan, boil down sauce until slightly thickened.
Serve over cooked rice.
Nutritional Information Per Serving: Calories: 217; Protein: 28 g; Fat: 3.5 g; Sodium: 382 mg; Cholesterol: 73 mg; Carbohydrates: 15 g; Exchanges: 1 Starch; 4 Lean Meat
ASPARAGUS WITH RED PEPPER SAUCE
Servings: 2
View recipe: http://diabeticgourmet.com/recipes/html/65.shtml
Ingredients
1/2 pound asparagus stalks
1-1/2 large large red peppers
1-3/4 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1/4 teaspoon fresh thyme leaves
Salt & pepper
Directions
Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, until fork tender.
Drain under cold water and set the stalks aside.
Broil the peppers on all sides until lightly scorched.
Place the cooked peppers in a paper bag for 10 minutes.
Remove the peppers and peel off the skin.
Cut open the peppers and remove the stem, seeds and white flesh.
Puree the peppers in the food processor.
Mix in the olive oil, balsamic vinegar and thyme.
Taste for seasoning and add salt and pepper if desired.
Place equal amount of the puree on 2 serving dishes.
Top with equal amounts of asparagus.
Nutritional Information Per Serving: Calories: 73; Protein: 3 g; Fat: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat
LEMONY ANGEL HAIR TOSS
Makes 8 servings.
Source: Dreamfields Healthy Carb Pasta
Find this recipe at: http://diabeticgourmet.com/recipes/html/795.shtml
Ingredients
1 box Dreamfields Angel Hair
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)
Directions
Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.
Nutritional Information Per Serving: Calories: 262; Protein: 8 g; Fat: 11 g; Sodium: 143 mg; Cholesterol: 2 mg; Dietary Fiber: 5 g; Carbohydrates 37g
AMY’S LEMON MOUSSE
This is from Diabetes Self-Management and can be viewed online here.
Ingredients
4 cups fat-free (skim) milk
2 packages (4-serving size each) vanilla fat-free sugar-free instant pudding and pie filling mix
2 packages (1/2 ounce each) sugar-free powdered lemonade mix
1 container (8 ounces) frozen fat-free whipped topping, thawed
Fresh or frozen mixed berries (optional)
Fresh mint leaves (optional)
Directions
Whisk milk and pudding mix in large bowl 2 minutes or until smooth. Whisk in lemonade mix. When mixture thickens, whisk in whipped topping until smooth. Pour into 8 dessert dishes. Cover and refrigerate until chilled.
To serve, top with berries, if desired. Garnish with mint.
Yield: 8 servings. Serving size: 1 parfait.
Nutrition Facts Per Serving:Calories: 120, Carbohydrates: 21 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 405 mg, Fiber: 0 g,Exchanges per serving: 1 Bread/Starch, 1/2 Milk.
SOUTHWESTERN THREE-BEAN AND BARLEY SOUP
This recipe begins, “Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.”
Time: 135 minutes (30 minutes prep)
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion , diced
1 large stalk celery , diced
1 large carrot , diced
9 cups water
4 cups (32-ounce carton) reduced-sodium chicken broth , “no-chicken” broth or vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
Directions
Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.
Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 205; Carbohydrates: 35 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 11 g; Cholesterol: 0 mg; Dietary Fiber: 10 g; Potassium: 601 mg; Sodium: 705 mg; Yield: 6 servings; about 1 1/3 cups each; Exchanges: 2 starch; 1 vegetable; 1 lean meat; 1/2 fat
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
CHICKEN CACCIATORE
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/64.shtml
Source: Cooking Healthy and Fast
Ingredients
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
Directions
Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
Add mushrooms, cook 10 minutes more.
Remove chicken from pan, boil down sauce until slightly thickened.
Serve over cooked rice.
Nutritional Information Per Serving: Calories: 217; Protein: 28 g; Fat: 3.5 g; Sodium: 382 mg; Cholesterol: 73 mg; Carbohydrates: 15 g; Exchanges: 1 Starch; 4 Lean Meat
ASPARAGUS WITH RED PEPPER SAUCE
Servings: 2
View recipe: http://diabeticgourmet.com/recipes/html/65.shtml
Ingredients
1/2 pound asparagus stalks
1-1/2 large large red peppers
1-3/4 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1/4 teaspoon fresh thyme leaves
Salt & pepper
Directions
Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, until fork tender.
Drain under cold water and set the stalks aside.
Broil the peppers on all sides until lightly scorched.
Place the cooked peppers in a paper bag for 10 minutes.
Remove the peppers and peel off the skin.
Cut open the peppers and remove the stem, seeds and white flesh.
Puree the peppers in the food processor.
Mix in the olive oil, balsamic vinegar and thyme.
Taste for seasoning and add salt and pepper if desired.
Place equal amount of the puree on 2 serving dishes.
Top with equal amounts of asparagus.
Nutritional Information Per Serving: Calories: 73; Protein: 3 g; Fat: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat
LEMONY ANGEL HAIR TOSS
Makes 8 servings.
Source: Dreamfields Healthy Carb Pasta
Find this recipe at: http://diabeticgourmet.com/recipes/html/795.shtml
Ingredients
1 box Dreamfields Angel Hair
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)
Directions
Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.
Nutritional Information Per Serving: Calories: 262; Protein: 8 g; Fat: 11 g; Sodium: 143 mg; Cholesterol: 2 mg; Dietary Fiber: 5 g; Carbohydrates 37g
Monday, February 13, 2017
Meatless Monday
It's Monday, which means Meatless Monday. Here are six vegetarian recipes to help you through the day. Enjoy!
7-LAYER MEATLESS TORTILLA PIE
Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)
To view this online, click here.
Ingredients
2 cans (about 15 ounces each), pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder, or 1 clove garlic, minced
2 tablespoons choped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 ounces Shredded Cheddar cheese (about 2 cups)
Directions
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.
BAKED TOFU SALAD WITH BROCCOLI AND PINEAPPLE
This recipe, also from the January/February 2015 issue of Vegetarian Times, page 44, begins, “This lovely winter salad highlights how easy it is to use chewy baked tofu right out of the package.
Dressing
1/3 cup mango chutney
1/3 cup vegan mayonnaise or unsweetened coconut yogurt
2 Tbs. lime juice
Salad
1 medium head broccoli, cut into small florets
1 8-oz. pkg. baked tofu (any flavor), cut into short, thin sticks
1 1/2 cups fresh or drained canned pineapple chunks
2 large celery stalks, sliced diagonally
1/4 cup sliced almonds or chopped walnuts, optional
1/4 cup golden raisins
To make Dressing: Whisk together all ingredients in small bowl. Set aside.
To make Salad: Steam broccoli florets 4 to 5 minutes, or until bright green and tender-crisp. Transfer to colander, rinse with cool water, and drain well.
Toss broccoli with remaining Salad ingredients. Add Dressing, and toss to coat.
nutritional information Per 1-cup serving: Calories: 266; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 419 mg; Fiber: 4 g; Sugar: 19 g; Vegan
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
ALL-PURPOSE BISCUITS
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make.” Yield: 6 to 8 servings; Time: 1 hour.
This was featured in “A Quest for New York’s Perfect Biscuit”, and can be viewed online by clicking here.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
ITALIAN EGGPLANT RAGOUT
This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Instructions:
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6
7-LAYER MEATLESS TORTILLA PIE
Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)
To view this online, click here.
Ingredients
2 cans (about 15 ounces each), pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder, or 1 clove garlic, minced
2 tablespoons choped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 ounces Shredded Cheddar cheese (about 2 cups)
Directions
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.
BAKED TOFU SALAD WITH BROCCOLI AND PINEAPPLE
This recipe, also from the January/February 2015 issue of Vegetarian Times, page 44, begins, “This lovely winter salad highlights how easy it is to use chewy baked tofu right out of the package.
Dressing
1/3 cup mango chutney
1/3 cup vegan mayonnaise or unsweetened coconut yogurt
2 Tbs. lime juice
Salad
1 medium head broccoli, cut into small florets
1 8-oz. pkg. baked tofu (any flavor), cut into short, thin sticks
1 1/2 cups fresh or drained canned pineapple chunks
2 large celery stalks, sliced diagonally
1/4 cup sliced almonds or chopped walnuts, optional
1/4 cup golden raisins
To make Dressing: Whisk together all ingredients in small bowl. Set aside.
To make Salad: Steam broccoli florets 4 to 5 minutes, or until bright green and tender-crisp. Transfer to colander, rinse with cool water, and drain well.
Toss broccoli with remaining Salad ingredients. Add Dressing, and toss to coat.
nutritional information Per 1-cup serving: Calories: 266; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 419 mg; Fiber: 4 g; Sugar: 19 g; Vegan
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
ALL-PURPOSE BISCUITS
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make.” Yield: 6 to 8 servings; Time: 1 hour.
This was featured in “A Quest for New York’s Perfect Biscuit”, and can be viewed online by clicking here.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
ITALIAN EGGPLANT RAGOUT
This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Instructions:
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6
Tuesday, November 8, 2016
Tuesday Recipes - and Election Reminder
Here are today's six recipes to get you through the day. Enjoy!
Note: Today is election day. If you're legally allowed to vote and haven't already done so - by absentee ballot or early voting - get out and Vote like your life depends on it!
PENNE WITH SUN-DRIED TOMATO PESTO
This comes from Giade De Laurentiis, star of The Food Network’s Everyday Italian. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe.html?oc=linkback
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
CHICKEN AND VEGETABLE LO MEIN
This comes from Katie Chin, and was posted on The Today Show’s site. The recipe begins, “TV host and blogger Katie Chin shares how to turn store-bought rotisserie chicken and pre-cut veggies into a super easy restaurant redo main course.” Cook Time: 10 minutes; Prep Time: 20 minutes; Servings: 4.
To view this online, click here.
Ingredients
8 ounces dried egg noodles or 14 oz fresh egg noodles
2 ounces snow peas, tips and strings removed
2 ounces broccoli florets
3 tablespoons all-purpose cornstarch
3 tablespoons cold water
2 tablespoons oil
1 teaspoon peeled and minced fresh ginger
1 clove garlic, minced
2 ounces sliced carrots
2 ounces fresh shiitake mushrooms, stemmed and thinly sliced
2 ounces thinly sliced red bell pepper
8 ounces shredded cooked chicken breast or store-bought rotisserie chicken
4 tablespoons oyster sauce
1 cup store-bought vegetable stock or chicken stock
1 teaspoon salt
2 green onions (scallions), green and white parts, cut into 1-in pieces
Preparation
Preheat oven to 300°F.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
Blanch the snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
Mix the cornstarch and the cold water together and set aside.
Heat the oil in the wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and shredded chicken and stir-fry for 1 minute.
Pour in the oyster sauce, vegetable or chicken stock and the salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and broccoli and the green onions and stir-fry for 30 seconds. Dish out over the noodles and serve immediately.
CREAMY CHICKEN ENCHILADAS
This comes from Reynolds Kitchens, and begins, “Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.” Prep Time: 15 - 25 minutes; Cook Time: 25 minutes; Servings: 6; Course: Main Dish.
To view this online, click here.
Ingredients
2 1/2 cups chopped cooked chicken
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream, divided
1 1/2 cups shredded cheese
1/4 cup chopped cilantro
12 (6-inch) flour tortillas
1 1/2 cups salsa
Reynolds Wrap® Aluminum Foil
Directions
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Note: Today is election day. If you're legally allowed to vote and haven't already done so - by absentee ballot or early voting - get out and Vote like your life depends on it!
PENNE WITH SUN-DRIED TOMATO PESTO
This comes from Giade De Laurentiis, star of The Food Network’s Everyday Italian. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe.html?oc=linkback
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
CHICKEN AND VEGETABLE LO MEIN
This comes from Katie Chin, and was posted on The Today Show’s site. The recipe begins, “TV host and blogger Katie Chin shares how to turn store-bought rotisserie chicken and pre-cut veggies into a super easy restaurant redo main course.” Cook Time: 10 minutes; Prep Time: 20 minutes; Servings: 4.
To view this online, click here.
Ingredients
8 ounces dried egg noodles or 14 oz fresh egg noodles
2 ounces snow peas, tips and strings removed
2 ounces broccoli florets
3 tablespoons all-purpose cornstarch
3 tablespoons cold water
2 tablespoons oil
1 teaspoon peeled and minced fresh ginger
1 clove garlic, minced
2 ounces sliced carrots
2 ounces fresh shiitake mushrooms, stemmed and thinly sliced
2 ounces thinly sliced red bell pepper
8 ounces shredded cooked chicken breast or store-bought rotisserie chicken
4 tablespoons oyster sauce
1 cup store-bought vegetable stock or chicken stock
1 teaspoon salt
2 green onions (scallions), green and white parts, cut into 1-in pieces
Preparation
Preheat oven to 300°F.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
Blanch the snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
Mix the cornstarch and the cold water together and set aside.
Heat the oil in the wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and shredded chicken and stir-fry for 1 minute.
Pour in the oyster sauce, vegetable or chicken stock and the salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and broccoli and the green onions and stir-fry for 30 seconds. Dish out over the noodles and serve immediately.
CREAMY CHICKEN ENCHILADAS
This comes from Reynolds Kitchens, and begins, “Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.” Prep Time: 15 - 25 minutes; Cook Time: 25 minutes; Servings: 6; Course: Main Dish.
To view this online, click here.
Ingredients
2 1/2 cups chopped cooked chicken
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream, divided
1 1/2 cups shredded cheese
1/4 cup chopped cilantro
12 (6-inch) flour tortillas
1 1/2 cups salsa
Reynolds Wrap® Aluminum Foil
Directions
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Tuesday, October 18, 2016
Tuesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F. You can also cook on Low for 5 to 6 hours.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
FRESH SPINACH RAVIOLI LASAGNA
This comes from Katie Workman About.com’s Cooking for Families expert. Katie wrote, “Cooking with fresh pasta is simply a treat, whether it’s filled pasta like ravioli or tortellini, or plain pasta like fettuccine or angel hair. The texture is different from fresh, and I was very pleased to discover a new line of Buitoni pastas, that not only are stuffed with interesting fillings (such as asparagus and artichokes), but the pasta itself is also made with real spinach, so you are doubling down. You can make this in a traditional square lasagna pan, or in an oval or round pan, since you definitely don’t need to cut it into squares to serve.” Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chopped fresh spinach
2 cups whole milk
Freshly grated nutmeg to taste (optional)
Kosher or coarse salt and freshly ground pepper
3/4 cup grated Parmesan cheese, divided
1 1/2 cups ricotta cheese
1 teaspoon fresh lemon zest
1 teaspoon minced garlic
3 (9-ounce) packages Buitoni Spinach and Artichoke Ravioli or 3 Cheese Asparagus Ravioli, or a combination
1 (6-ounce) package or can artichoke hearts, frozen and defrosted, canned or vacuum sealed, roughly chopped
Preparation
Preheat the oven to 375°F. Spray a 9x9-inch square pan, or another 1 1/2 to 2-quart baking dish, with nonstick cooking spray.
Bring a large pot of water to a boil for pasta.
In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden. Add the spinach and cook until barely wilted, about 2 minutes, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
Meanwhile, combine the ricotta cheese, lemon zest and garlic in a bowl, seasoning with salt and pepper.
When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, and half of the chopped artichokes. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers. Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.
SLOPPY JOE SLIDERS
This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
1 1/2 tablespoons Vegetable Oil
2 large onion, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1/2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F. You can also cook on Low for 5 to 6 hours.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
FRESH SPINACH RAVIOLI LASAGNA
This comes from Katie Workman About.com’s Cooking for Families expert. Katie wrote, “Cooking with fresh pasta is simply a treat, whether it’s filled pasta like ravioli or tortellini, or plain pasta like fettuccine or angel hair. The texture is different from fresh, and I was very pleased to discover a new line of Buitoni pastas, that not only are stuffed with interesting fillings (such as asparagus and artichokes), but the pasta itself is also made with real spinach, so you are doubling down. You can make this in a traditional square lasagna pan, or in an oval or round pan, since you definitely don’t need to cut it into squares to serve.” Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chopped fresh spinach
2 cups whole milk
Freshly grated nutmeg to taste (optional)
Kosher or coarse salt and freshly ground pepper
3/4 cup grated Parmesan cheese, divided
1 1/2 cups ricotta cheese
1 teaspoon fresh lemon zest
1 teaspoon minced garlic
3 (9-ounce) packages Buitoni Spinach and Artichoke Ravioli or 3 Cheese Asparagus Ravioli, or a combination
1 (6-ounce) package or can artichoke hearts, frozen and defrosted, canned or vacuum sealed, roughly chopped
Preparation
Preheat the oven to 375°F. Spray a 9x9-inch square pan, or another 1 1/2 to 2-quart baking dish, with nonstick cooking spray.
Bring a large pot of water to a boil for pasta.
In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden. Add the spinach and cook until barely wilted, about 2 minutes, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
Meanwhile, combine the ricotta cheese, lemon zest and garlic in a bowl, seasoning with salt and pepper.
When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, and half of the chopped artichokes. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers. Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.
SLOPPY JOE SLIDERS
This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
1 1/2 tablespoons Vegetable Oil
2 large onion, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1/2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
Friday, September 30, 2016
Friday Recipes
Enjoy!
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO
This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.
To view this online, click here.
Ingredients
Roasted Vegetables
1⁄4 cup raw corn kernels
2 cups cherry tomatoes
2 tablespoons olive oil
Arugula Basil Pesto
3 cloves garlic
2 cups packed fresh basil leaves
4 cups packed arugula leaves
1⁄4 cup olive oil
1⁄4 cup rice vinegar
Kosher salt
Risotto
6 cups chicken stock (or vegetable stock)
1⁄4 cup olive oil
1 yellow onion, finely diced
1 1/2 cups Arborio rice
1 cup raw corn kernels
Kosher salt
2 cups fresh arugula
1 avocado, peeled and diced
1 teaspoon olive oil
Kosher salt
Small fresh basil leaves, for garnish (optional)
Preparation
To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.
To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.
Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.
To make the risotto: In a medium pot, heat the chicken stock over medium-low heat.
In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
Start adding the hot chicken stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.
Remove from the heat and stir in the basil arugula pesto. Season with salt.
Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.
In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.
Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
VERY BLUEBERRY SUNDAES
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO
This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.
To view this online, click here.
Ingredients
Roasted Vegetables
1⁄4 cup raw corn kernels
2 cups cherry tomatoes
2 tablespoons olive oil
Arugula Basil Pesto
3 cloves garlic
2 cups packed fresh basil leaves
4 cups packed arugula leaves
1⁄4 cup olive oil
1⁄4 cup rice vinegar
Kosher salt
Risotto
6 cups chicken stock (or vegetable stock)
1⁄4 cup olive oil
1 yellow onion, finely diced
1 1/2 cups Arborio rice
1 cup raw corn kernels
Kosher salt
2 cups fresh arugula
1 avocado, peeled and diced
1 teaspoon olive oil
Kosher salt
Small fresh basil leaves, for garnish (optional)
Preparation
To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.
To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.
Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.
To make the risotto: In a medium pot, heat the chicken stock over medium-low heat.
In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
Start adding the hot chicken stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.
Remove from the heat and stir in the basil arugula pesto. Season with salt.
Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.
In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.
Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.
Thursday, December 31, 2015
Diabetic Thursday
Happy New Year! Here's to another great year, along with more recipes. Here's today's second post on Donvessions of a Foodie. Enjoy!
VERY BLUEBERRY SUNDAES
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORANGE AND JICAMA SALAD
Serves 2. To view online, go to http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.
Nutritional Information (Per Serving): Calories: 282; Protein: 4.9 g; Sodium: 36 mg; Fat: 2.8 g; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
EGGPLANT POLENTA STACK
Purchase package flavored polenta in the produce section; choose any favorite flavor for this dish.
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/846.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
8 slices (3/4 inch) eggplant (about 1 pound)
2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices
Salt and pepper, to taste
2-4 ounces reduced-fat feta, or goat, cheese, crumbled
Directions
Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.
Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.
Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.
Nutritional Information Per Serving: Calories: 222; Protein: 10.9 g; Fat: 4.5 g; Sodium: 624 mg; Cholesterol: 9 mg; Carbohydrates: 35 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
CREAMY SPINACH DIP
Yield: 16 servings; Serving Size: 2 tablespoons.
View Online: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/11.shtml
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online with Photo: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CRUSTLESS BASQUE QUICHE
With tons of taste but little fat, this light and luscious quiche is the perfect choice for breakfast, brunch or lunch. Serve with fresh fruit salad.
Yield: 4 to 6 servings
View Online: http://diabeticgourmet.com/recipes/html/843.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/12.shtml
Ingredients
3 tablespoons bread crumbs
1 teaspoon canola oil
1/2 cup green onions, chopped
2 medium Roma tomatoes, juiced and chopped (about 3/4 cup)
6 ounces ham, OR Canadian bacon, chopped (about 1 1/4 cups)
1/2 cup roasted red pepper, chopped, from a jar, patted dry
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon cayenne
1 cup nonfat half & half
1 cup egg substitute
1 cup mozzarella cheese, reduced fat, shredded
Directions
Preheat the oven to 350F. Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
Heat the oil in a large non-stick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.
Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.
Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
Nutritional Information Per Serving: Calories: 200; Protein: 16 g; Fat: 7 g; Sodium: 480 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Carbohydrates: 15 g
VERY BLUEBERRY SUNDAES
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORANGE AND JICAMA SALAD
Serves 2. To view online, go to http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.
Nutritional Information (Per Serving): Calories: 282; Protein: 4.9 g; Sodium: 36 mg; Fat: 2.8 g; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
EGGPLANT POLENTA STACK
Purchase package flavored polenta in the produce section; choose any favorite flavor for this dish.
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/846.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
8 slices (3/4 inch) eggplant (about 1 pound)
2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices
Salt and pepper, to taste
2-4 ounces reduced-fat feta, or goat, cheese, crumbled
Directions
Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.
Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.
Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.
Nutritional Information Per Serving: Calories: 222; Protein: 10.9 g; Fat: 4.5 g; Sodium: 624 mg; Cholesterol: 9 mg; Carbohydrates: 35 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
CREAMY SPINACH DIP
Yield: 16 servings; Serving Size: 2 tablespoons.
View Online: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/11.shtml
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online with Photo: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CRUSTLESS BASQUE QUICHE
With tons of taste but little fat, this light and luscious quiche is the perfect choice for breakfast, brunch or lunch. Serve with fresh fruit salad.
Yield: 4 to 6 servings
View Online: http://diabeticgourmet.com/recipes/html/843.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/12.shtml
Ingredients
3 tablespoons bread crumbs
1 teaspoon canola oil
1/2 cup green onions, chopped
2 medium Roma tomatoes, juiced and chopped (about 3/4 cup)
6 ounces ham, OR Canadian bacon, chopped (about 1 1/4 cups)
1/2 cup roasted red pepper, chopped, from a jar, patted dry
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon cayenne
1 cup nonfat half & half
1 cup egg substitute
1 cup mozzarella cheese, reduced fat, shredded
Directions
Preheat the oven to 350F. Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
Heat the oil in a large non-stick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.
Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.
Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
Nutritional Information Per Serving: Calories: 200; Protein: 16 g; Fat: 7 g; Sodium: 480 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Carbohydrates: 15 g
Thursday, January 1, 2015
Diabetic Thursday - Happy New Year
Happy New Year! Here's to another great year, along with more recipes. Enjoy!
VERY BLUEBERRY SUNDAES
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORANGE AND JICAMA SALAD
Serves 2. To view online, go to http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.
Nutritional Information (Per Serving): Calories: 282; Protein: 4.9 g; Sodium: 36 mg; Fat: 2.8 g; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
EGGPLANT POLENTA STACK
Purchase package flavored polenta in the produce section; choose any favorite flavor for this dish.
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/846.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
8 slices (3/4 inch) eggplant (about 1 pound)
2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices
Salt and pepper, to taste
2-4 ounces reduced-fat feta, or goat, cheese, crumbled
Directions
Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.
Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.
Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.
Nutritional Information Per Serving: Calories: 222; Protein: 10.9 g; Fat: 4.5 g; Sodium: 624 mg; Cholesterol: 9 mg; Carbohydrates: 35 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
CREAMY SPINACH DIP
Yield: 16 servings; Serving Size: 2 tablespoons.
View Online: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/11.shtml
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online with Photo: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CRUSTLESS BASQUE QUICHE
With tons of taste but little fat, this light and luscious quiche is the perfect choice for breakfast, brunch or lunch. Serve with fresh fruit salad.
Yield: 4 to 6 servings
View Online: http://diabeticgourmet.com/recipes/html/843.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/12.shtml
Ingredients
3 tablespoons bread crumbs
1 teaspoon canola oil
1/2 cup green onions, chopped
2 medium Roma tomatoes, juiced and chopped (about 3/4 cup)
6 ounces ham, OR Canadian bacon, chopped (about 1 1/4 cups)
1/2 cup roasted red pepper, chopped, from a jar, patted dry
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon cayenne
1 cup nonfat half & half
1 cup egg substitute
1 cup mozzarella cheese, reduced fat, shredded
Directions
Preheat the oven to 350F. Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
Heat the oil in a large non-stick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.
Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.
Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
Nutritional Information Per Serving: Calories: 200; Protein: 16 g; Fat: 7 g; Sodium: 480 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Carbohydrates: 15 g
VERY BLUEBERRY SUNDAES
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/793.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
Sauce:
1 cup frozen blueberries
3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
Sugar substitute equal to 2 tablespoons sugar
Rest of ingredients:
2 cups low-fat vanilla ice cream
1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat
ORANGE AND JICAMA SALAD
Serves 2. To view online, go to http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.
Nutritional Information (Per Serving): Calories: 282; Protein: 4.9 g; Sodium: 36 mg; Fat: 2.8 g; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
EGGPLANT POLENTA STACK
Purchase package flavored polenta in the produce section; choose any favorite flavor for this dish.
Yield: 4 servings
View Online: http://diabeticgourmet.com/recipes/html/846.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
8 slices (3/4 inch) eggplant (about 1 pound)
2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices
Salt and pepper, to taste
2-4 ounces reduced-fat feta, or goat, cheese, crumbled
Directions
Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.
Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.
Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.
Nutritional Information Per Serving: Calories: 222; Protein: 10.9 g; Fat: 4.5 g; Sodium: 624 mg; Cholesterol: 9 mg; Carbohydrates: 35 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
CREAMY SPINACH DIP
Yield: 16 servings; Serving Size: 2 tablespoons.
View Online: http://diabeticgourmet.com/recipes/html/842.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/11.shtml
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and drained very well
1-1/2 cups low-fat sour cream
2 tablespoons red wine vinegar
2 tablespoons minced mint
2 garlic cloves, minced
1/2 cup minced water chestnuts
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Directions
Prepare the spinach and set aside.
In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online with Photo: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
CRUSTLESS BASQUE QUICHE
With tons of taste but little fat, this light and luscious quiche is the perfect choice for breakfast, brunch or lunch. Serve with fresh fruit salad.
Yield: 4 to 6 servings
View Online: http://diabeticgourmet.com/recipes/html/843.shtml
Source: The Diabetes Food and Nutrition
Book Info: http://diabeticgourmet.com/details/12.shtml
Ingredients
3 tablespoons bread crumbs
1 teaspoon canola oil
1/2 cup green onions, chopped
2 medium Roma tomatoes, juiced and chopped (about 3/4 cup)
6 ounces ham, OR Canadian bacon, chopped (about 1 1/4 cups)
1/2 cup roasted red pepper, chopped, from a jar, patted dry
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon cayenne
1 cup nonfat half & half
1 cup egg substitute
1 cup mozzarella cheese, reduced fat, shredded
Directions
Preheat the oven to 350F. Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
Heat the oil in a large non-stick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.
Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.
Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
Nutritional Information Per Serving: Calories: 200; Protein: 16 g; Fat: 7 g; Sodium: 480 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Carbohydrates: 15 g
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