Finally, it's Friday! Here are today's recipes. Enjoy!
WHITE BEAN DIP WITH PITA CHIPS
This comes from Diada De Laurentiis, The Food Network's Everyday Italian. Total Time: 27 min; Prep: 15 min; Cook: 12 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe.print.html?oc=linkback
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
PICNIC CELERY & POTATO SALAD
This comes from FamilyTime.com, and begins, “A frew surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights.” Serves: 12 servings (about 1 cup each); Prep Time: 15 minutes; Cook Time: 15 minutes.
To view this online, click here.
Ingredients
10 medium red potatoes, cut into 1-inch pieces (about 10 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
2 tablespoons prepared mustard
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/4 teaspoon prepared horseradish
4 stalks celery, chopped (about 2 cups)
1 small onion, chopped (about 1/4 cup)
ground black pepper
Directions
Place the potatoes into a 6-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.
Stir the soup, mustard, lemon juce, vinegar and horseradish in a large bowl. Add the potatoes, celery and onion and toss to coat. Season with the black pepper. Cover and refrigerated for 2 hours.
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
SAUSAGE, PEPPER AND GRAIN SKILLET
This comes from Tablespoon.com, and starts, “Try this easier-than-ever skillet meal made with whole grains. Suddenly Grains Salad mix makes it happen in less than 30 minutes!” Prep Time: 25 min; Total Time: 25 min; Servings: 4
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Grain Salad™ Tuscan grains
3 tablespoons olive or vegetable oil
2 tablespoons cold water
12 oz fully cooked Italian style smoked chicken sausage, cut into 1-inch slices
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
1/4 cup shaved or shredded Parmesan cheese
Directions
Fill 3-quart saucepan half full with water; heat to boiling. Carefully place unopened bag of grains (from salad box) in water. Gently boil uncovered 17 minutes, turning bag once halfway through cooking.
Meanwhile, in small bowl, mix dressing mix (from salad box), 2 tablespoons of the oil and the cold water. Set aside.
In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add sausage and bell peppers; cook 6 to 8 minutes, stirring frequently, until sausage is browned.
Place unopened bag of cooked grains into colander; drain.
Open bag of grains. Add grains, packet of almonds (from salad box) and dressing to sausage mixture in skillet; toss to coat. Cook and stir over medium heat 2 to 3 minutes or just until heated through. Sprinkle with cheese. Serve immediately.
ZUCCHINI GRATIN
This comes from Ina Garten, of The Food Network's Barefoot Contessa. Total Time: 1 hr. 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2.print.html?oc=linkback
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
Showing posts with label White Bean Dip with Pita Chips. Show all posts
Showing posts with label White Bean Dip with Pita Chips. Show all posts
Friday, June 26, 2015
Wednesday, June 17, 2015
Wednesday Recipes
We're half-way through the week...Here's hoping it's going well for you. In the meantime, since we do have to eat, here are today's six recipes. Enjoy!
STRAWBERRY RHUBARB DUMP CAKE
This comes from The Baker Chick. I highly recommend signing up for this emailed-newsletter. Makes 1 9 inch cake.
To view this online, click here.
Ingredients
6 cups of strawberries, hulled and quartered
2 stalks of rhubarb, sliced (about 2 cups)
1/2 cup of sugar
2 tablespoons cornstartch
1 and 1/4 cups flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 stick of unsalted butter, cut into small pieces
Instructions
Preheat oven to 350F. "Dump" the strawberries and rhubarb into a 9inch skillet, pie dish or a square baking dish. Sprinkle evenly with sugar and cornstarch.
In a small bowl stir together the flour, brown sugar, baking powder and salt. Sprinkle evenly over the fruit mixture. Dot with the butter pieces, making sure they are evenly places over the dry mixture.
Bake for 45-55 minutes, or until the fruit is bubbly and thick, and the topping is golden and slightly crisp.
Serve warm with ice cream.
WHITE BEAN DIP WITH PITA CHIPS
This comes from Diada De Laurentiis, The Food Network's Everyday Italian. Total Time: 27 min; Prep: 15 min; Cook: 12 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe.print.html?oc=linkback
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
SLOW COOKER CHICKEN BURRITO BOWLS
If you've followed this blog for a while, you know that I am a big fan of The Kitchn and its brother site, Apartment Therapy. This comes from The Kitchn, and can be viewed online here. If you haven't signed up for emails from The Kitchn and Apartment Therapy, do yourself a big favor and sign up. Yes, now. I'll wait. (You can thank me later.)
Serves 6 to 8
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15-ounce) can black beans
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.
Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours.
Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
Recipe Notes
Cooking the Rice Separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
Beyond Burrito Bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.
ENCHILADA CASSEROLE
This comes from FamilyTime.com. The recipe starts off, “A savory pan of cheese-rich Enchilada Casserole make for a delicious family dish on a busy weeknight. Toss a green salad together while this casserole is baking and serve with a bowl of fluffy rice.” To view it online, click here.
Serves: 8; Prep Time: 15 minutes; Cook Time: 25 minutes
1 pound lean ground beef
1 cup onion, peeled and chopped
2 clove garlic, finely chopped
2 can (10-oz.) Pace® Enchilada Sauce
1 can (2 1/2 oz) ripe olives, sliced, divided
10 (6-inch) corn tortillas, cut in half, divided
2 cups (8-oz) Shredded Cheddar cheese, divided
Preheat oven to 375ยบ F. Grease bottom of 9-inch-square baking dish.
Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.
INDIAN CUCUMBER SALAD
Serves: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/274.shtml
Ingredients
3 medium-size cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves
Directions
Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together , add cucumbers and stir together.
Nutritional Information Per Serving : Calories: 37; Protein: 3 g; Sodium: 46 mg; Cholesterol: 1 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
BLUEBERRY BROWNIE PIZZA
This comes from the infamous no-longer-remembered-emailing-list.
1 package fudge brownie mix(13 x 9 inch pan size)
1/3 cup chopped unblanched almonds, or pecans
8 ounces cream cheese, softened
1 Tbsp. sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
2 cups whipped topping
2 cups blueberries
Prepare brownie mix according to package directions for fudge-like brownies, adding almonds and extract.
Spread into a greased 14 inch pizza pan.
Bake at 375 degrees for 15 to 18 minutes. Cool.
In a large mixing bowl, beat the cream cheese, sugar, vanilla, and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 inch of edges. Top with blueberries. Refrigerate for 2 to 3 hours before serving.
STRAWBERRY RHUBARB DUMP CAKE
This comes from The Baker Chick. I highly recommend signing up for this emailed-newsletter. Makes 1 9 inch cake.
To view this online, click here.
Ingredients
6 cups of strawberries, hulled and quartered
2 stalks of rhubarb, sliced (about 2 cups)
1/2 cup of sugar
2 tablespoons cornstartch
1 and 1/4 cups flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 stick of unsalted butter, cut into small pieces
Instructions
Preheat oven to 350F. "Dump" the strawberries and rhubarb into a 9inch skillet, pie dish or a square baking dish. Sprinkle evenly with sugar and cornstarch.
In a small bowl stir together the flour, brown sugar, baking powder and salt. Sprinkle evenly over the fruit mixture. Dot with the butter pieces, making sure they are evenly places over the dry mixture.
Bake for 45-55 minutes, or until the fruit is bubbly and thick, and the topping is golden and slightly crisp.
Serve warm with ice cream.
WHITE BEAN DIP WITH PITA CHIPS
This comes from Diada De Laurentiis, The Food Network's Everyday Italian. Total Time: 27 min; Prep: 15 min; Cook: 12 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe.print.html?oc=linkback
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
SLOW COOKER CHICKEN BURRITO BOWLS
If you've followed this blog for a while, you know that I am a big fan of The Kitchn and its brother site, Apartment Therapy. This comes from The Kitchn, and can be viewed online here. If you haven't signed up for emails from The Kitchn and Apartment Therapy, do yourself a big favor and sign up. Yes, now. I'll wait. (You can thank me later.)
Serves 6 to 8
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15-ounce) can black beans
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.
Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours.
Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
Recipe Notes
Cooking the Rice Separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
Beyond Burrito Bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.
ENCHILADA CASSEROLE
This comes from FamilyTime.com. The recipe starts off, “A savory pan of cheese-rich Enchilada Casserole make for a delicious family dish on a busy weeknight. Toss a green salad together while this casserole is baking and serve with a bowl of fluffy rice.” To view it online, click here.
Serves: 8; Prep Time: 15 minutes; Cook Time: 25 minutes
1 pound lean ground beef
1 cup onion, peeled and chopped
2 clove garlic, finely chopped
2 can (10-oz.) Pace® Enchilada Sauce
1 can (2 1/2 oz) ripe olives, sliced, divided
10 (6-inch) corn tortillas, cut in half, divided
2 cups (8-oz) Shredded Cheddar cheese, divided
Preheat oven to 375ยบ F. Grease bottom of 9-inch-square baking dish.
Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.
INDIAN CUCUMBER SALAD
Serves: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/274.shtml
Ingredients
3 medium-size cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves
Directions
Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together , add cucumbers and stir together.
Nutritional Information Per Serving : Calories: 37; Protein: 3 g; Sodium: 46 mg; Cholesterol: 1 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
BLUEBERRY BROWNIE PIZZA
This comes from the infamous no-longer-remembered-emailing-list.
1 package fudge brownie mix(13 x 9 inch pan size)
1/3 cup chopped unblanched almonds, or pecans
8 ounces cream cheese, softened
1 Tbsp. sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
2 cups whipped topping
2 cups blueberries
Prepare brownie mix according to package directions for fudge-like brownies, adding almonds and extract.
Spread into a greased 14 inch pizza pan.
Bake at 375 degrees for 15 to 18 minutes. Cool.
In a large mixing bowl, beat the cream cheese, sugar, vanilla, and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 inch of edges. Top with blueberries. Refrigerate for 2 to 3 hours before serving.
Tuesday, June 16, 2015
Tuesday Recipes
Enjoy!
FRESH BERRY SHORTCAKE WITH VANILLA WHIPPED CREAM
This comes from Seattle's Macrina Bakery. If I ever have a chance to go on a road trip, this is one place I want to check out! Their Recipe of the Month emails offer up some delicious recipes. If you haven't signed up for their emails, I highly recommend doing so. I'll wait. (Foot tapping...Yes, I'll wait!)
This recipe begins, “Growing up in Portland, a favorite summer treat that my mother made was fresh strawberry shortcake with vanilla whipped cream. We would drive north of the city to large fields of fragrant bright red strawberries and buy flats of the fruit at roadside stands. This recipe can be made with berries and seasonal fruit like apricots, figs or nectarines. However, at least one type of berry must be combined with sugar to create a delicious sauce for soaking the biscuit. The sauce is key to great shortcake!” Makes 4 generous servings.
Ingredients
Berry Compote:
1 4-pack Macrina shortcake biscuits*
1 pint fresh strawberries
1 pint fresh blueberries
1 cup fresh blackberries or other seasonal fruit
1/2 cup sugar (depends on ripeness of fruit)
1 tablespoon + 1 teaspoon vanilla
1 4 cup water
Whipped Cream:
3/4 cup whipping cream
1 tablespoon sugar
1-1/2 teaspoons vanilla
Garnish:
2 tablespoons powdered sugar
*Available in Macrina's cafes. Also, if that's absolutely, impossible, try your favorite shortcake biscuits.
Preparation
De-stem and slice the strawberries.
Add half of the strawberries, all the blueberries, sugar, vanilla and water to a pan. Bring mixture to a simmer to release more juice. Add the remaining fruit and warm through. The gruit compote needs to be saucy. Set mixture aside.
Cut each biscuit in half horizontally. Reheat in the oven for 5 minutes at 325 degrees F.
Whip the whipping cream, sugars and vanilla until soft peaks form. Taste for sweetness.
Place a biscuit on each plate, lift off the top and set to the side. Spoon a generous 1/2 cup of warm fruit mixture over the biscuit bottoms saturating as best as possible. Add a generous dollop of sweetened whipped cream and top with the other half of the biscuit. Dust with powdered sugar for garnish.
Note: This recipe can also be made with frozen fruit if fresh is not available.
WHITE BEAN DIP WITH PITA CHIPS
This comes from Diada De Laurentiis, The Food Network's Everyday Italian. Total Time: 27 min; Prep: 15 min; Cook: 12 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe.print.html?oc=linkback
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
CARIBBEAN MARINADE
This comes from page 21 of the June 2015 issue of Taste For Life, a magazine I picked up from Rollin' Oats Market & Cafe in St. Pete, Florida. Prep Time: 10 minutes; Makes approximately 3/4 cup
2/3 cup pineapple juice
3 cloves garlic
3 Tbsp oil
2 Tbsp white vinegar
2 tsp ground tumeric
1 tsp ground coriander
3/4 tsp ground cardamon
1/4 tsp ground cayenne pepper
1/2 tsp ground cumin
Add all ingredients to a food processor fitted with a metal blad or a high speed blender. Process until well blended.
Pour marinade over uncooked fish or chicken in a shallow glass dish. Turn to coat.
Refrigerate for no more than 1 hour if marinating fish, and no more than 12 hours if marinating chicken.
ASPARAGUS WITH PEANUT SAUCE
Yield: 6 servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/567.shtml
Ingredients
2 tablespoons reduced-fat peanut butter
1/4 cup sugar
2-3 tablespoons reduced-sodium tamari soy sauce
3-4 teaspoons rice wine (sake) or dry sherry
1 teaspoon grated gingerroot
1/2 pounds asparagus spears, cooked until crisp-tender, chilled
Directions
Mix peanut butter, sugar, soy sauce, rice wine, and gingerroot until smooth.
Arrange asparagus on serving platter, spoon peanut sauce over.
Nutritional Information Per Serving: Calories: 95; Protein: 5 g; Fat: 2.3 g; Sodium: 246 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 3 Vegetable, 1/2 Fat
CAPELLINI WITH TOMATOES AND BASIL
This comes from Ina Garten of The Food Network's Barefoot Contessa. Yield: 6 servings; Level: 6
Read more at: http://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe.print.html?oc=linkback
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
RATATOUILLE TART
This comes from FamilyTime.com, and begins, "This savory puff pastry tart is filled with eggplant, zucchini and peppers topped with a beautiful arrangement of sliced tomatoes, and zucchini. It sounds like a lot of work, but it takes less than an hour to put together." Serves: 8 servings; PrepTime: 50 minutes; Cook Time: 75 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets, (1 sheet), thawed
5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/2-inch cubes (about 10 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 medium zucchini, peeled and diced (about 4 1/2 cups)
1 medium green pepper, diced (about 1 cup)
1 teaspoon dried oregano leaves, crushed
ground black pepper
garlic powder
2 cans (8 ounces each) tomato sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
6 small Italian plum tomato, sliced
2 medium zucchini, sliced (about 3 cups)
1 tablespoon dry bread crumbs
Directions
Heat the oven to 350°F.
Heat the oil in a 12-inch skillet over medium heat. Add the eggplant, onion and garlic and cook for 5 minutes, stirring occasionally. Add the zucchini and green pepper. Cook until the vegetables are tender. Season with the oregano, black pepper and garlic powder.
Stir the tomato sauce, tomato paste and vinegar in the skillet. Cook for 5 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Trim off the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum foil onto the pastry. Add pie weights or dried beans. Bake for 15 minutes or until the pastry is golden brown. Remove the foil and weights. Let the pastry cool in the pan on a wire rack for 10 minutes.
Spoon the eggplant mixture into the crust. Arrange the tomatoes and zucchini in concentric circles to completely cover the eggplant mixture. Sprinkle with the bread crumbs.
Bake for 1 hour or until the zucchini and tomatoes are browned.
Ratatouille-Stuffed Portobello Mushrooms: Omit the puff pastry. Prepare the eggplant filling as directed above. Cook 5 to 6 portobello mushrooms top-side down in 1 tablespoon olive oil in a 12-inch skillet over medium-high heat for 10 minutes or until golden brown. Turn over and cook about 5 minutes more or until tender. Divide the eggplant mixture among the mushrooms. Sprinkle with 1/4 cup chopped fresh parsley.
FRESH BERRY SHORTCAKE WITH VANILLA WHIPPED CREAM
This comes from Seattle's Macrina Bakery. If I ever have a chance to go on a road trip, this is one place I want to check out! Their Recipe of the Month emails offer up some delicious recipes. If you haven't signed up for their emails, I highly recommend doing so. I'll wait. (Foot tapping...Yes, I'll wait!)
This recipe begins, “Growing up in Portland, a favorite summer treat that my mother made was fresh strawberry shortcake with vanilla whipped cream. We would drive north of the city to large fields of fragrant bright red strawberries and buy flats of the fruit at roadside stands. This recipe can be made with berries and seasonal fruit like apricots, figs or nectarines. However, at least one type of berry must be combined with sugar to create a delicious sauce for soaking the biscuit. The sauce is key to great shortcake!” Makes 4 generous servings.
Ingredients
Berry Compote:
1 4-pack Macrina shortcake biscuits*
1 pint fresh strawberries
1 pint fresh blueberries
1 cup fresh blackberries or other seasonal fruit
1/2 cup sugar (depends on ripeness of fruit)
1 tablespoon + 1 teaspoon vanilla
1 4 cup water
Whipped Cream:
3/4 cup whipping cream
1 tablespoon sugar
1-1/2 teaspoons vanilla
Garnish:
2 tablespoons powdered sugar
*Available in Macrina's cafes. Also, if that's absolutely, impossible, try your favorite shortcake biscuits.
Preparation
De-stem and slice the strawberries.
Add half of the strawberries, all the blueberries, sugar, vanilla and water to a pan. Bring mixture to a simmer to release more juice. Add the remaining fruit and warm through. The gruit compote needs to be saucy. Set mixture aside.
Cut each biscuit in half horizontally. Reheat in the oven for 5 minutes at 325 degrees F.
Whip the whipping cream, sugars and vanilla until soft peaks form. Taste for sweetness.
Place a biscuit on each plate, lift off the top and set to the side. Spoon a generous 1/2 cup of warm fruit mixture over the biscuit bottoms saturating as best as possible. Add a generous dollop of sweetened whipped cream and top with the other half of the biscuit. Dust with powdered sugar for garnish.
Note: This recipe can also be made with frozen fruit if fresh is not available.
WHITE BEAN DIP WITH PITA CHIPS
This comes from Diada De Laurentiis, The Food Network's Everyday Italian. Total Time: 27 min; Prep: 15 min; Cook: 12 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe.print.html?oc=linkback
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
CARIBBEAN MARINADE
This comes from page 21 of the June 2015 issue of Taste For Life, a magazine I picked up from Rollin' Oats Market & Cafe in St. Pete, Florida. Prep Time: 10 minutes; Makes approximately 3/4 cup
2/3 cup pineapple juice
3 cloves garlic
3 Tbsp oil
2 Tbsp white vinegar
2 tsp ground tumeric
1 tsp ground coriander
3/4 tsp ground cardamon
1/4 tsp ground cayenne pepper
1/2 tsp ground cumin
Add all ingredients to a food processor fitted with a metal blad or a high speed blender. Process until well blended.
Pour marinade over uncooked fish or chicken in a shallow glass dish. Turn to coat.
Refrigerate for no more than 1 hour if marinating fish, and no more than 12 hours if marinating chicken.
ASPARAGUS WITH PEANUT SAUCE
Yield: 6 servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/567.shtml
Ingredients
2 tablespoons reduced-fat peanut butter
1/4 cup sugar
2-3 tablespoons reduced-sodium tamari soy sauce
3-4 teaspoons rice wine (sake) or dry sherry
1 teaspoon grated gingerroot
1/2 pounds asparagus spears, cooked until crisp-tender, chilled
Directions
Mix peanut butter, sugar, soy sauce, rice wine, and gingerroot until smooth.
Arrange asparagus on serving platter, spoon peanut sauce over.
Nutritional Information Per Serving: Calories: 95; Protein: 5 g; Fat: 2.3 g; Sodium: 246 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 3 Vegetable, 1/2 Fat
CAPELLINI WITH TOMATOES AND BASIL
This comes from Ina Garten of The Food Network's Barefoot Contessa. Yield: 6 servings; Level: 6
Read more at: http://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe.print.html?oc=linkback
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
RATATOUILLE TART
This comes from FamilyTime.com, and begins, "This savory puff pastry tart is filled with eggplant, zucchini and peppers topped with a beautiful arrangement of sliced tomatoes, and zucchini. It sounds like a lot of work, but it takes less than an hour to put together." Serves: 8 servings; PrepTime: 50 minutes; Cook Time: 75 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets, (1 sheet), thawed
5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/2-inch cubes (about 10 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 medium zucchini, peeled and diced (about 4 1/2 cups)
1 medium green pepper, diced (about 1 cup)
1 teaspoon dried oregano leaves, crushed
ground black pepper
garlic powder
2 cans (8 ounces each) tomato sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
6 small Italian plum tomato, sliced
2 medium zucchini, sliced (about 3 cups)
1 tablespoon dry bread crumbs
Directions
Heat the oven to 350°F.
Heat the oil in a 12-inch skillet over medium heat. Add the eggplant, onion and garlic and cook for 5 minutes, stirring occasionally. Add the zucchini and green pepper. Cook until the vegetables are tender. Season with the oregano, black pepper and garlic powder.
Stir the tomato sauce, tomato paste and vinegar in the skillet. Cook for 5 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Trim off the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum foil onto the pastry. Add pie weights or dried beans. Bake for 15 minutes or until the pastry is golden brown. Remove the foil and weights. Let the pastry cool in the pan on a wire rack for 10 minutes.
Spoon the eggplant mixture into the crust. Arrange the tomatoes and zucchini in concentric circles to completely cover the eggplant mixture. Sprinkle with the bread crumbs.
Bake for 1 hour or until the zucchini and tomatoes are browned.
Ratatouille-Stuffed Portobello Mushrooms: Omit the puff pastry. Prepare the eggplant filling as directed above. Cook 5 to 6 portobello mushrooms top-side down in 1 tablespoon olive oil in a 12-inch skillet over medium-high heat for 10 minutes or until golden brown. Turn over and cook about 5 minutes more or until tender. Divide the eggplant mixture among the mushrooms. Sprinkle with 1/4 cup chopped fresh parsley.
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