Yes, here it is, Double-Post Thursday. Here are six yummy dessert recipes to help you through the rest of the day. Enjoy!
WARM BROWNIE WEDGES WITH JAVA CREAM
This recipe begins, “Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.”
Yield 8 servings
Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries
Source: "The Heart-Smart Diabetes Kitchen" by Chef Nancy Hughes
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1263
View recipe with photo: http://diabeticgourmet.com/recipes/html/1263.shtml
Watch video on how to make it: http://diabeticgourmet.com/media/67.shtml
Ingredients
Wedges
Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract
Cream
2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries
Directions
Preheat oven to 325F.
Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick.
Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)
Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk.
Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.
Nutritional Information Per Serving: Calories: 260; Protein: 5 g; Fat: 10 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 36 g
PEAR CRANBERRY CLAFOUTIS
This is from the fall issue of UnitedHealthCare's magazine, Renew. It begins, “A Clafoutis is a traditional French dessert — a cross between a flan and a German pancake. Whole grain flour adds a nice nutty flavor and blends well with the pear, cranberry and almonds.”
1 teaspoon softened butter
3 medium pears (any kind)
zest and juice of 1 lemon
1⁄2 cup fresh or frozen (drained) cranberries, divided
3 eggs, lightly beaten
1 cup buttermilk
1 teaspoon almond extract
1 tablespoon sugar substitute
1⁄2 cup whole grain flour
1⁄2 cup sliced almonds, divided
powdered sugar
Preheat oven to 375 degrees. Butter a 9-inch pie plate. Peel, core and slice pears into 12 slices each and toss with the lemon juice and zest. Arrange pears in the buttered dish. Sprinkle pears with 1⁄4 cup of the cranberries.
In a small bowl, whisk eggs and buttermilk together. Add almond extract, sugar substitute and whole grain flour. Finely chop 1⁄4 cup of the sliced almonds and stir into the batter.
Pour batter over the pears and sprinkle with the remaining cranberries and almonds. Bake
for 35–40 minutes until golden brown on the edges and set in the center.
Dust with powdered sugar before serving if desired.
Serves 8.
Calories: 142, Total Fat: 6.2g, Saturated Fat: 1.3g, Cholesterol: 82mg, Sodium: 52mg, Carbs: 19g, Dietary Fiber: 3.7g, Sugar: 8.4g, Protein: 5.6g
ROASTED APPLE AND RAISIN PIE WITH ORANGE YOGURT CUSTARD
This is from the fall issue of UnitedHealthCare's magazine, Renew. This recipe begins, “Many pie recipes rely on sugar and starch to thicken up a pie filling. Roasting the fruit before filling the pie reduces excess moisture and concentrates the natural sugars in the fruit so adding sugar isn’t necessary. A light, creamy yogurt custard balances the fruit and spice. The oatmeal crust holds up well with the addition of ground flax seed, which acts as a binder and adds fiber and crunch.”
Filling:
6 medium Granny Smith apples, peeled, cored and cubed
2 teaspoons cinnamon
1⁄4 teaspoon salt
zest and juice of one orange, zest used for custard topping
2 tablespoons raisins
Oatmeal Pie Crust:
1 cup quick oats
4 tablespoons ground golden flax seed
1⁄2 cup walnuts
1⁄4 teaspoon salt
1⁄3 cup unsweetened applesauce
Custard:
3⁄4 cup plain Greek non-fat yogurt
2 eggs, beaten
reserved orange zest
1 teaspoon vanilla extract
1 tablespoon sugar substitute
1 teaspoon cornstarch
Preheat oven to 375 degrees. Toss cubed apples with cinnamon, salt and orange juice in a 9-by-9-inch baking pan and roast until tender, about 35– 40 minutes. While apples are roasting, prepare crust by blending the oats, flax seed, walnuts and salt together in a food processor (or blender) until crumbly. Stir in applesauce and mix until oats are evenly moistened.
Butter a 9-inch glass or ceramic pie plate. Press all but 2 tablespoons of the crust mixture into the dish, evenly along the bottom and up the sides. Reserve remaining 2 tablespoons of crust for the streusel topping.
Bake crust at 375 for 10–12 minutes, until lightly browned. When the roasting apples have softened, remove from the oven and stir in the raisins. Allow it to cool for 15 minutes before spooning into the pre-baked pie crust.
Whisk yogurt, eggs, orange zest, vanilla, sugar substitute and cornstarch together in a small bowl and pour over the apple filling. Bake until custard is set, about 20–25 minutes. Allow pie to cool for at least an hour before cutting.
Serves 8.
Calories: 229, Total Fat: 8.2g, Cholesterol: 54mg, Sodium: 175mg, Carbs: 36g, Dietary Fiber: 6.5g, Sugar: 19g, Protein: 7.5g
SWEET POTATO PIE WITH CASHEW CREAM
This is from the fall issue of UnitedHealthCare's magazine, Renew. This recipe begins, “When roasted, the “sweet” in sweet potatoes intensifies. Dates add more natural sweetness, with a low glycemic index. The “silken”-style tofu is usually found in the Asian section of most grocery stores and generally doesn’t need to be stored in the refrigerator.”
1 prepared pie crust
Pie Filling:
3 medium sweet potatoes
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon grated fresh ginger root
4 dates, pitted and chopped
1 (12.5 ounce) package extra firm silken tofu
pinch sea salt
Cashew Cream:
1⁄2 cup raw cashews
2 dates, pitted
1⁄4 cup water
1⁄2 teaspoon vanilla extract
pinch sea salt
Preheat oven to 375 degrees.
Prick sweet potatoes all over with a fork and place on a baking pan. Roast the sweet potatoes until tender, about 45–50 minutes. Remove peels when cool enough to handle.
Place sweet potatoes in the bowl of a food processor (or blender) and add the remaining filling ingredients. Blend until smooth, stopping to scrape down the sides occasionally.
Pour filling mixture into the prepared pie crust. Bake pie in the oven at 375 degrees for 45–50 minutes, until it no longer jiggles.
While the pie is baking, soak cashews and dates in 1⁄4 cup water for at least an hour. Blend in a blender or food processor with the vanilla extract and sea salt until smooth. Refrigerate until ready to serve.
The pie will slice best when cooled at least two hours at room temperature and then refrigerated for at least another hour. Serve each slice of pie with a dollop of the cashew cream.
Serves 8.
Calories: 284, Total Fat: 14g, Cholesterol: 0g, Sodium: 383mg, Carbs: 35g, Dietary Fiber: 5.2g, Sugar: 17g, Protein: 7.6g
TIP: If you are using a frozen pie crust that comes in an aluminum tin, but still want to bake your pie in a pretty ceramic pie plate, just transfer the crust over while it’s still frozen.
MEYER LEMON TART
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, “The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)”
Yield: One 10-inch tart; Time: 1 hour.
This was featured in “All Perfume, No Pucker” and can be viewed online here.
Ingredients
For the Crust
8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2 1/3 cups) all-purpose flour
1/4 teaspoon salt
For the Lemon Curd
1 1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt
Preparation
Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.
PEACH AND RASPBERRY CRUMBLE
This is from Diabetes Self-Management
Yield: 6 servings.
Prep time: 15 minutes. Baking time: 30-35 minutes.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
Showing posts with label Warm Brownie Wedges w/Java Cream. Show all posts
Showing posts with label Warm Brownie Wedges w/Java Cream. Show all posts
Thursday, April 27, 2017
Saturday, March 25, 2017
Saturday Recipes
I know, I know...I almost never post on weekends. But since I wasn't able to post for more than a week, I figured I'd offer up a rare Saturday post.
Here are today's six recipes for you to try, including Chicken Pot Pie and Warm Brownie Wedges with Java Cream. Enjoy!
CHICKEN POT PIE
This comes from Ree Drummond of The Food Network’s The Pioneer Woman. Total: 2 hr 15 min; Active: 1 hr; Yield: 6 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/chicken-pot-pie.
Ingredients
Cooked Chicken:
One 2- to 3-pound chicken fryer, cut up
Chicken Pot Pie:
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube
1/4 cup white wine, optional
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
Thyme Pastry:
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) cold butter
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
1 sprig fresh thyme leaves
Directions
Chicken Pot Pie:
For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
Pour the chicken mixture into a deep pie pan or small casserole dish.
Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
Thyme Pastry:
For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.
Cook's Note
Prepare the filling and pie crust ahead of time. Just keep them separate in the fridge until you're ready to assemble and bake. Or, fully assemble, cover tightly and freeze, unbaked, until ready.
SLOW COOKER GEORGIA PULLED PORK BARBEQUE
This comes from country start Trisha Yearwood, star of Food Network’s Trisha’s Southern Kitchen. Total: 12 hr 25 min; Active: 25 min; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/trisha-yearwood/slow-cooker-georgia-pulled-pork-barbeque-recipe.
Ingredients
BBQ Sauce:
1 cup finely chopped onion
2 cups cider vinegar
6 ounces tomato juice
1/2 tablespoon pepper
1 teaspoon garlic powder
Pinch cayenne
Dash hot sauce, such as Tabasco
1 teaspoon sugar
Roast:
2 medium sweet onions, such as Vidalia, quartered
2 teaspoons light brown sugar
1 teaspoon smoked paprika
2 teaspoons salt
Pinch black pepper
One 4- to 6-pound Boston butt pork roast, bone-in
Buns, for serving
Directions
For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.
For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.
Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
Serve on a bun with the juice.
EASY HOMEMADE MEATLOAF
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
WARM BROWNIE WEDGES WITH JAVA CREAM
This recipe begins, “Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.”
Yield 8 servings
Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries
Source: "The Heart-Smart Diabetes Kitchen" by Chef Nancy Hughes
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1263
View recipe with photo: http://diabeticgourmet.com/recipes/html/1263.shtml
Watch video on how to make it: http://diabeticgourmet.com/media/67.shtml
Ingredients
Wedges
Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract
Cream
2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries
Directions
Preheat oven to 325F.
Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick.
Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)
Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk.
Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.
Nutritional Information Per Serving: Calories: 260; Protein: 5 g; Fat: 10 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 36 g
SMOKY BACON MAC AND CHEESE
This and the next one (Gruyere Mac and Cheese with Caramelized Onions) are from The TODAY Show and can be viewed at http://www.today.com/food/mac-cheese-2-ways-smoky-bacon-gruyere-caramelized-onions-t108436.
This one begins, “This was the first recipe that was my "thing," back in college. It was the first dish that my friends specifically requested that I make, and the one that I had memorized really well in the event that it needed to be busted out after a long night of partying. It's smoky thanks to the bacon and smoked gouda, and it's got a kick thanks to the pepper jack and cayenne. It's super decadent already, but if I'm really feeling decadent, I'll let the dish of mac and cheese cool overnight in the refrigerator, cut it until squares, and then bread it and deep-fry it.
“Technique Tip: This recipe uses the fat from the bacon to make a roux that will thicken the sauce.
“Swap Option: You can swap out the bacon for turkey bacon, pancetta, another type of salty meat, or simply omit it. If you omit the meat, you can substitute butter for the bacon fat in the roux.”
This recipe can be viewed at http://www.today.com/recipes/smoky-bacon-mac-cheese-recipe-t108432 and serves 4-6.
Ingredients
8 ounces medium shells
12 ounces applewood-smoked bacon
1/4 cup flour
3 cups whole milk
6 ounces smoked Gouda cheese, chopped
3 ounces pepper jack cheese, chopped
1 ounce Parmesan cheese, grated
1 1/4 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
1/2 cup panko breadcrumbs
Ketchup, for serving
Preparation
Preheat the oven to 375°F. Grease an 8 x 8-inch baking dish.
Cook pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
In a large pan, cook the bacon until crispy. Chop the bacon and set aside. Pour off all but 1/4 cup of the fat in the pan. Heat it over medium-high heat and add the flour, whisking until combined, and then cook for 1 minute. Add half the milk, whisking continuously until thickened, about 5 minutes and then repeat with the other half of the milk. Add the Gouda, pepper jack, and all but 2 tablespoons of the Parmesan and stir until the cheese melts. Stir in the paprika, cayenne, and salt and black pepper to taste.
Fold in the shells and bacon and transfer to the greased baking dish. Top with the panko, a pinch of salt, a few turns of pepper, and the reserved 2 tablespoons Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy with ketchup, if desired.
GRUYERE MAC AND CHEESE WITH CARAMELIZED ONIONS
This recipe begins, “One of the only things that can make a perfect thing better is dumping in a bunch of caramelized onions. So I did just that with a version of my mom's mac and cheese, and then added some mustard for a tiny zing. It makes the house smell amazing and makes for a fancier version of my favorite comfort food.
“Technique Tip: You can use this sauce as a base and then add pretty much any cheese you'd like to tailor this recipe to your tastes or whatever cheese you have on hand. Also, in a pinch, you can skip the baking step. Simply cook the pasta fully before stirring it in with the cheese sauce, then serve immediately topped with panko and Parmesan. Alternatively, you can prepare this ahead and keep it in a baking dish in the fridge or freezer until you're ready to bake.
“Swap Option: You can swap out the Gruyere for any other cheese, also other types of milk would work as well, as would gluten free all-purpose flour and gluten free pasta.”
To view this online, go to http://www.today.com/recipes/gruyere-mac-cheese-caramelized-onions-recipe-t108435. This serves 4-6.
Ingredients
6 tablespoons (3 ounces) unsalted butter
1 large onion, thinly sliced
Kosher salt
8 ounces medium shells
1/4 cup flour
3 cups whole milk
6 ounces Gruyère cheese, shredded
2 ounces Parmesan cheese, grated
1 teaspoon sweet paprika
1/4 cayenne pepper
1/4 teaspoon ground nutmeg
2 teaspoons Dijon mustard
Black pepper
1/2 cup panko breadcrumbs
Preparation
Preheat the oven to 375°F. Grease an 8 x 8-inch baking dish.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until browned and caramelized.
Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined, and then cook for 1 minute. Add half the milk, whisking continuously until thickened, about 5 minutes and then repeat with the other half of the milk. Add the Gruyère, swiss, and all but 2 tablespoons of the Parmesan and stir until the cheese melts. Stir in the paprika, cayenne, nutmeg, mustard, and black pepper and salt to taste. Stir in the pasta and onions.
Transfer the mixture to the baking dish and top with the panko and the reserved Parmesan and bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy.
Here are today's six recipes for you to try, including Chicken Pot Pie and Warm Brownie Wedges with Java Cream. Enjoy!
CHICKEN POT PIE
This comes from Ree Drummond of The Food Network’s The Pioneer Woman. Total: 2 hr 15 min; Active: 1 hr; Yield: 6 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/chicken-pot-pie.
Ingredients
Cooked Chicken:
One 2- to 3-pound chicken fryer, cut up
Chicken Pot Pie:
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube
1/4 cup white wine, optional
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
Thyme Pastry:
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) cold butter
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
1 sprig fresh thyme leaves
Directions
Chicken Pot Pie:
For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
Pour the chicken mixture into a deep pie pan or small casserole dish.
Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
Thyme Pastry:
For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.
Cook's Note
Prepare the filling and pie crust ahead of time. Just keep them separate in the fridge until you're ready to assemble and bake. Or, fully assemble, cover tightly and freeze, unbaked, until ready.
SLOW COOKER GEORGIA PULLED PORK BARBEQUE
This comes from country start Trisha Yearwood, star of Food Network’s Trisha’s Southern Kitchen. Total: 12 hr 25 min; Active: 25 min; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/trisha-yearwood/slow-cooker-georgia-pulled-pork-barbeque-recipe.
Ingredients
BBQ Sauce:
1 cup finely chopped onion
2 cups cider vinegar
6 ounces tomato juice
1/2 tablespoon pepper
1 teaspoon garlic powder
Pinch cayenne
Dash hot sauce, such as Tabasco
1 teaspoon sugar
Roast:
2 medium sweet onions, such as Vidalia, quartered
2 teaspoons light brown sugar
1 teaspoon smoked paprika
2 teaspoons salt
Pinch black pepper
One 4- to 6-pound Boston butt pork roast, bone-in
Buns, for serving
Directions
For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.
For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.
Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
Serve on a bun with the juice.
EASY HOMEMADE MEATLOAF
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
WARM BROWNIE WEDGES WITH JAVA CREAM
This recipe begins, “Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.”
Yield 8 servings
Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries
Source: "The Heart-Smart Diabetes Kitchen" by Chef Nancy Hughes
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1263
View recipe with photo: http://diabeticgourmet.com/recipes/html/1263.shtml
Watch video on how to make it: http://diabeticgourmet.com/media/67.shtml
Ingredients
Wedges
Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract
Cream
2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries
Directions
Preheat oven to 325F.
Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick.
Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)
Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk.
Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.
Nutritional Information Per Serving: Calories: 260; Protein: 5 g; Fat: 10 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 36 g
SMOKY BACON MAC AND CHEESE
This and the next one (Gruyere Mac and Cheese with Caramelized Onions) are from The TODAY Show and can be viewed at http://www.today.com/food/mac-cheese-2-ways-smoky-bacon-gruyere-caramelized-onions-t108436.
This one begins, “This was the first recipe that was my "thing," back in college. It was the first dish that my friends specifically requested that I make, and the one that I had memorized really well in the event that it needed to be busted out after a long night of partying. It's smoky thanks to the bacon and smoked gouda, and it's got a kick thanks to the pepper jack and cayenne. It's super decadent already, but if I'm really feeling decadent, I'll let the dish of mac and cheese cool overnight in the refrigerator, cut it until squares, and then bread it and deep-fry it.
“Technique Tip: This recipe uses the fat from the bacon to make a roux that will thicken the sauce.
“Swap Option: You can swap out the bacon for turkey bacon, pancetta, another type of salty meat, or simply omit it. If you omit the meat, you can substitute butter for the bacon fat in the roux.”
This recipe can be viewed at http://www.today.com/recipes/smoky-bacon-mac-cheese-recipe-t108432 and serves 4-6.
Ingredients
8 ounces medium shells
12 ounces applewood-smoked bacon
1/4 cup flour
3 cups whole milk
6 ounces smoked Gouda cheese, chopped
3 ounces pepper jack cheese, chopped
1 ounce Parmesan cheese, grated
1 1/4 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
1/2 cup panko breadcrumbs
Ketchup, for serving
Preparation
Preheat the oven to 375°F. Grease an 8 x 8-inch baking dish.
Cook pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
In a large pan, cook the bacon until crispy. Chop the bacon and set aside. Pour off all but 1/4 cup of the fat in the pan. Heat it over medium-high heat and add the flour, whisking until combined, and then cook for 1 minute. Add half the milk, whisking continuously until thickened, about 5 minutes and then repeat with the other half of the milk. Add the Gouda, pepper jack, and all but 2 tablespoons of the Parmesan and stir until the cheese melts. Stir in the paprika, cayenne, and salt and black pepper to taste.
Fold in the shells and bacon and transfer to the greased baking dish. Top with the panko, a pinch of salt, a few turns of pepper, and the reserved 2 tablespoons Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy with ketchup, if desired.
GRUYERE MAC AND CHEESE WITH CARAMELIZED ONIONS
This recipe begins, “One of the only things that can make a perfect thing better is dumping in a bunch of caramelized onions. So I did just that with a version of my mom's mac and cheese, and then added some mustard for a tiny zing. It makes the house smell amazing and makes for a fancier version of my favorite comfort food.
“Technique Tip: You can use this sauce as a base and then add pretty much any cheese you'd like to tailor this recipe to your tastes or whatever cheese you have on hand. Also, in a pinch, you can skip the baking step. Simply cook the pasta fully before stirring it in with the cheese sauce, then serve immediately topped with panko and Parmesan. Alternatively, you can prepare this ahead and keep it in a baking dish in the fridge or freezer until you're ready to bake.
“Swap Option: You can swap out the Gruyere for any other cheese, also other types of milk would work as well, as would gluten free all-purpose flour and gluten free pasta.”
To view this online, go to http://www.today.com/recipes/gruyere-mac-cheese-caramelized-onions-recipe-t108435. This serves 4-6.
Ingredients
6 tablespoons (3 ounces) unsalted butter
1 large onion, thinly sliced
Kosher salt
8 ounces medium shells
1/4 cup flour
3 cups whole milk
6 ounces Gruyère cheese, shredded
2 ounces Parmesan cheese, grated
1 teaspoon sweet paprika
1/4 cayenne pepper
1/4 teaspoon ground nutmeg
2 teaspoons Dijon mustard
Black pepper
1/2 cup panko breadcrumbs
Preparation
Preheat the oven to 375°F. Grease an 8 x 8-inch baking dish.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until browned and caramelized.
Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined, and then cook for 1 minute. Add half the milk, whisking continuously until thickened, about 5 minutes and then repeat with the other half of the milk. Add the Gruyère, swiss, and all but 2 tablespoons of the Parmesan and stir until the cheese melts. Stir in the paprika, cayenne, nutmeg, mustard, and black pepper and salt to taste. Stir in the pasta and onions.
Transfer the mixture to the baking dish and top with the panko and the reserved Parmesan and bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy.
Subscribe to:
Posts (Atom)