Another wintery day. Keep warm and safe, folks. Here are some recipes to this week. Enjoy!
BAKED MACARONI AND CHEESE
This comes from Kathy Kingsley, About.com's American Food expert. She writes, “A true American classic, this recipe for baked macaroni and cheese couldn't be easier or more comforting. It's also a very versatile dish, lending itself to many variations. For example, no reason to stick to elbow macaroni for the recipe, try it with penne, rigatoni or rotini. And you can mix-up the cheese you use, too. How about a mixture of cheddar and Monterrey Jack, or Gruyere and fontina? The variations on the dish are only limited by your imagination.” Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
12 ounces elbow macaroni (3 cups)
1/2 stick (4 tablespoons) butter
1/2 cup finely minced onion
1/4 cup all-purpose flour
3 1/2 cups whole or 2-percent fat milk
1 teaspoon Dijon mustard
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces shredded Cheddar cheese (2 cups)
1 cup fresh bread crumbs, or 1/2 cup dried
Preparation
Preheat the oven to 375°F.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander.
In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the flour and cook, stirring for 1 minute.
Slowly pour in the milk and whisk until mixture is smooth. Cook over medium heat, whisking often, until mixture thickens and bubbles, about 6 minutes. Stir in the mustard and cayenne pepper.
Stir in 1 1/2 cups of the shredded cheese until melted and smooth. Season with salt and pepper.
Add the pasta to the cheese sauce and toss to coat. Scrape the mixture into a 9 - by- 13-inch baking dish.
In a small bowl, combine the remaining 1/2 cup shredded cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake the casserole until the top is golden brown, about 30 minutes. Serve hot.
Recipe Notes
• You can mix-up the recipe some by adding 1 cup of chopped ham and/or 1/2 cup of thawed, frozen peas.
• Another variation for this macaroni and cheese is to use Fontina cheese and add some sauteed, chopped mushrooms and spinach, or use some Monterrey Jack cheese and add some canned chopped green chilies and a little chili powder.
• Make individual servings of mac and cheese: Spoon the macaroni and cheese into 1 to 2 cup-size ramekins, and bake for 15 to 20 minutes.
• To ensure that the sauce is smooth, add the cheese in small batches, stirring until smooth before adding the next batch.
ROASTED SWEET POTATO SOUP
This comes from FamilyTime, and starts off, “Roasting the sweet potatoes for this soup deepens their flavor, and when combined with broth, vegetables and maple syrup, you've got an amazing soup that gets better with every bite.” Serves 8 (1 1/4 cups each); Prep Time: 30 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
5 medium sweet potatoes, (about 2 pounds)
2 tablespoons butter
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
6 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)
1 medium potato, peeled and cut into cubes (about 1 cup)
1/3 cup maple-flavored syrup
1/8 teaspoon ground white pepper
2 tablespoons light cream, (optional)
Directions
Pierce the sweet potatoes with a fork. Microwave on HIGH for 8 to 13 minutes or bake at 400°F. for 1 hour or until they're fork-tender. Cut in half lengthwise. Scoop out potato pulp and set aside.
Heat the butter in a 6-quart saucepot over medium heat. Add the onion and celery to the saucepot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.
Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
Tips Tip: Substitute 3 3/4 cups mashed, drained, canned sweet potatoes for the fresh sweet potatoes.
INDOOR S'MORE SUNDAE
This comes from Melissa d'Arabian, of The Food Network's Ten Dollar Dinners. Total Time: 1 hr 11 min; Prep: 10 min; Inactive: 1 hr; cook: 1 min; yield: 4 servings; level: 4
To read this online, click here.
Ingredients
Graham Cracker Crust:
3/4 cup graham cracker crumbs (about 5 whole graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Salt
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows
Quick Chocolate Sauce:
1/2 cup semisweet chocolate chips
2 tablespoons whole milk
Directions
For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.
For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.
ULTIMATE NACHOS
I'm really not sure where this one came from; my guess is it may be from Ro*Tel. I'd never tried their products until I happened to see them used in a recipe on The Food Network.
Ingredients:
1/2 lb. Extra lean ground beef
8 oz. Velveeta, cut into 1/2-inch cubes
6 oz. Tortilla chips (about 7 cups)
1 cup shredded lettuce
1/4 cup sliced ripe olives
1 can (10 oz) Ro Tel Original Diced Tomatoes & Green Chilies, drained well
Directions:
Brown meat in medium skillet; drain.
Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.
Place chips on large platter; top with Velveeta, meat and remaining ingredients.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
APPLE-CRANBERRY CRISP
I'm not sure where I originally found this; probably on an old emailing list.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Tuesday, February 10, 2015
Monday, February 9, 2015
Meatless Monday
If it's Monday, it must be meatless. Enjoy!
BANANA PUDDING
From the January/February 2013 issue of Vegetarian Times, page 48. It starts off, “Coconut milk beverage adds a hint of sweet flavor to this classic dessert.”
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
BAKED SWEET POTATOES AND APPLES
This came from a Go Red For Women email. Go Red For Women strives to teach women about heart disease. Check it out, especially if you're a woman, have a woman relative, etc. Very educational...and you may just help save a life.
This recipe serves 8 (1/ 2 cup serving) and can be found online by clicking here.
Ingredients
Cooking spray
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 medium sweet potatoes, peeled, cut crosswise into 1/4-inch slices
2 medium sweet apples, such as Rome Beauty or Gala, peeled, each sliced into 10 wedges
3 tablespoons light tub margarine
Preparation
Preheat the oven to 350°F. Lightly spray a 1 1/2-quart glass casserole dish with cooking spray.
In a small bowl, stir together the sugar and cinnamon.
In the casserole dish, layer in order half each of the sweet potatoes, apples, and cinnamon-sugar. Dot with about half the margarine. Repeat.
Bake, covered, for 1 hour to 1 hour 15 minutes, or until the sweet potatoes and apples are soft.
Nutrition Facts: Calories 101; Total Fat 2.0 g; Saturated Fat 0.0 g; Polyunsaturated Fat 0.5 g; Monounsaturated Fat 1.0 g; Cholesterol 0 mg; Sodium 61 mg; Carbohydrates 21 g; Fiber 3 g; Sugars 14 g; Protein 1 g; Dietary Exchanges: 1 starch, 1/2 fruit
THE CRACKED SANDWICH – HUMMUS, AVOCADO, AND SUN-DRIED TOMATO
This is from One Green Planet, and starts off, “...[T]his is one of my favorite go-to meals. It's fast, super easy, and most importantly, DELICIOUS! The best par?! There's absolutely NO COOKING involved!” This recipe is dairy-free, healthy, and vegan.
To view this online, click here.
Ingredients
2 slices toasted bread or sprouted bread
hummus
1/2 large avocado
sun dried tomatoes
arugula
fresh cracked pepper
Preparation
Toast bread.
Spread each piece of toast with 1/ 4 of an avocado. On top of avocado, add smear of hummus. Next, add varinated veggies (sun dried tomatoes). Sprinkle with fresh cracked pepper and top with spice greens like arugula.
Eat this as an open faced sandwich or bring the 2 slices together and enjoy as a tranditional sandwich.
Note: Feel free to use different greens, veggies, flavors of hummus, marinated veggies, etc.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
BANANA PUDDING
From the January/February 2013 issue of Vegetarian Times, page 48. It starts off, “Coconut milk beverage adds a hint of sweet flavor to this classic dessert.”
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
BAKED SWEET POTATOES AND APPLES
This came from a Go Red For Women email. Go Red For Women strives to teach women about heart disease. Check it out, especially if you're a woman, have a woman relative, etc. Very educational...and you may just help save a life.
This recipe serves 8 (1/ 2 cup serving) and can be found online by clicking here.
Ingredients
Cooking spray
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 medium sweet potatoes, peeled, cut crosswise into 1/4-inch slices
2 medium sweet apples, such as Rome Beauty or Gala, peeled, each sliced into 10 wedges
3 tablespoons light tub margarine
Preparation
Preheat the oven to 350°F. Lightly spray a 1 1/2-quart glass casserole dish with cooking spray.
In a small bowl, stir together the sugar and cinnamon.
In the casserole dish, layer in order half each of the sweet potatoes, apples, and cinnamon-sugar. Dot with about half the margarine. Repeat.
Bake, covered, for 1 hour to 1 hour 15 minutes, or until the sweet potatoes and apples are soft.
Nutrition Facts: Calories 101; Total Fat 2.0 g; Saturated Fat 0.0 g; Polyunsaturated Fat 0.5 g; Monounsaturated Fat 1.0 g; Cholesterol 0 mg; Sodium 61 mg; Carbohydrates 21 g; Fiber 3 g; Sugars 14 g; Protein 1 g; Dietary Exchanges: 1 starch, 1/2 fruit
THE CRACKED SANDWICH – HUMMUS, AVOCADO, AND SUN-DRIED TOMATO
This is from One Green Planet, and starts off, “...[T]his is one of my favorite go-to meals. It's fast, super easy, and most importantly, DELICIOUS! The best par?! There's absolutely NO COOKING involved!” This recipe is dairy-free, healthy, and vegan.
To view this online, click here.
Ingredients
2 slices toasted bread or sprouted bread
hummus
1/2 large avocado
sun dried tomatoes
arugula
fresh cracked pepper
Preparation
Toast bread.
Spread each piece of toast with 1/ 4 of an avocado. On top of avocado, add smear of hummus. Next, add varinated veggies (sun dried tomatoes). Sprinkle with fresh cracked pepper and top with spice greens like arugula.
Eat this as an open faced sandwich or bring the 2 slices together and enjoy as a tranditional sandwich.
Note: Feel free to use different greens, veggies, flavors of hummus, marinated veggies, etc.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
Friday, February 6, 2015
Friday Food
Enjoy!
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This comes from The Food Network. Total Time: 40 min; Prep: 15 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more online at http://www.foodnetwork.com/recipes/food-network-kitchens/healthified-broccoli-cheddar-soup-recipe.print.html?oc=linkback
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook's Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
WHOLE WHEAT NO-KNEAD BREAD
This recipe comes from TheKitchn. I really enjoy TheKitchn's email updates, as well as the updates from its sibling site, Apartment Therapy. If you haven't checked either one out, I highly recommend doing so, and signing up for their email updates. Go ahead, I'll wait...(Taps foot.) Oh, alright, as long as you do check them out.
This recipe makes 1 loaf, and can be viewed online by clicking here.
1 1/2 cups water
1/4 teaspoon active dry or instant yeast
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons salt
Mix the water and yeast in a large bowl and allow to stand until the yeast is dissolved, about 5 minutes. Add the flour and salt. Stir to form a very wet, shaggy dough. Make sure all the flour has been incorporated; the dough should feel sticky to the touch.
Cover the bowl and set it somewhere warm and away from kitchen traffic for 12 to 18 hours. After rising, the dough can be refrigerated for up to 3 days if you don’t have time to bake it right away.
Turn the dough out onto a lightly floured surface. Dust your hands with flour. Starting with the edge nearest you, lift up the dough and fold it over on itself. Next, pick up the edge furthest from you and fold it over the dough as well. Repeat with the edges to the left and right. The dough should hold together in a neat package. Sprinkle the top generously with flour and cover with a clean cotton dishtowel. Let the dough rise until doubled, about 2 hours (slightly longer if chilled from the fridge).
When you see that the dough has almost finish rising, place a 3 1/2-quart (or larger) Dutch oven or heavy pot with oven-safe lid in the oven and heat the oven to 475°F.
To bake the bread, very carefully remove the pot from the oven with oven mitts and remove the lid. Dust your hands with flour and scoop the dough from the counter. It’s ok if it sticks; a bench scraper can help transfer the dough. Drop the dough seams down into the Dutch oven. Be careful to avoid touching the hot sides of the pot with your hands.
Cover the pot and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for another 15 to 30 minutes, until the loaf turns a deep golden brown. Don’t be afraid to let it get really deep brown in spots. If you’re unsure if it has finished baking, you can also check that the internal temperature is 200°F on an instant-read thermometer.
Remove the loaf from the Dutch oven with heat-proof spatulas and potholders. Transfer to a wire rack to finish cooling. Wait to slice until the loaf has cooled to room temperature.
Recipe Notes
Try other flours, such as rye and spelt, in place of up to half the all-purpose flour.
CHEESY MEXICAN SKILLET CASSEROLE
This comes from The Baker Chick. While her emailing list one one that I've been on for a relatively short time, I still recommend signing up. This casserole recipe serves 6. Prep Time: 15 minutes; Cook Time: 15 minutes.
To view this online, click here.
Ingredients
2 cups of cooked rice (any variety, quinoa would be great too)
1 medium or large onion, diced
2 bell peppers, diced
1 lb. of ground beef (or turkey)
1- 15 oz can of black beans, rinsed
1-15 oz can of diced tomatoes
1 packet of taco seasoning
1 cup of sour cream or full fat greek yogurt
1 cup of grated cheese, (I used cheddar)
1 jalapeno pepper, sliced (optional)
lime wedges & tortilla chips for serving (optional)
Instructions
Preheat oven to 400F.
In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sauté the onion and pepper until soft. Add the beef and break apart with a spoon, stirring until browned and cooked through. Add the taco seasoning and stir well to combine.
Add the beans, rice, and tomatoes, and cook for 5 minutes, stirring occasionally. Season with salt & pepper to taste.
Stir in the sour cream and top with the grated cheese and jalapeños. Bake for 10-12 minutes, or until the cheese is melted and golden.
Serve with a squeeze of lime and some tortilla chips on the side.
ITALIAN TOMATO & BREAD SOUP
This comes from another of my favorite emailing lists. (Yes, I do subscribe to a few. I've left some for a variety of reasons; others, like those in today's blog, I've found and stuck with because I like/love them.) This one is from Seattle's Macrina Bakery. I know I've said this before on this blog, but if I'm ever fortunate enough to take a touring-the-U.S. road trip, this is one of the places in Seattle that I'll have to stop in and check out the bakery.
Ingredients
8 medium-sized ripe tomatoes
1/4 cup pure olive oil
3 cloves garlic, crushed and peeled
2 1/2 tbsp coarsely chopped fresh basil
2 tbsp coarsely chopped fresh oregano
4 cups (about 6 oz) day-old white bread, cut into 1-inch cubes
4 cups chicken stock
Extra virgin olive oil, for garnish
Coarse sea salt, for garnish
Preparation
Fill a large saucepan with water and bring it to a boil over high heat. Place a handful of ice cubes in a medium bowl and fill it halfway with cold water; this will be an ice bath to “shock,” or stop, the cooking of the tomatoes after they are blanched.
Cut a 1-inch X at the base of each tomato, then remove the top core. Gently drop the tomatoes into the boiling water and bring the water back up to a boil. Cook until the skin at the X in the base of the tomatoes peels away easily. This might take only a few seconds or possibly up to a few minutes, depending on the tomatoes’ ripeness (the riper they are, the more quickly their skins will loosen). With a slotted spoon, lift the tomatoes out and place them into the cold-water bath. Cool for 10 minutes.
Remove the skins from the tomatoes and discard. Halve the tomatoes and discard the seeds. Coarsely chop the tomatoes into 1/2-inch pieces and put in a medium bowl. Set aside.
Pour the pure olive oil into a medium soup pot over low heat. When the oil is warm, add the crushed garlic. Cook gently for 1 minute (avoid burning the garlic), then add the basil and oregano and cook, stirring, for another minute. Add the bread cubes and toss so they absorb the oil and herbs. Increase the heat to medium-low and cook for 10 minutes, tossing regularly to lightly brown the bread cubes. Add the tomatoes and increase the heat to medium, releasing their juices. Simmer for 10 minutes.
Add the chicken stock and bring the soup back to a simmer, cooking for about 20 minutes to slightly reduce the stock and develop flavor. This is a typical rustic soup, so there is no need to puree, but do use a potato masher or slotted spoon to break up any large chunks. Ladle your bread soup into a shallow soup bowl and top it with a drizzle of extra virgin olive oil and a sprinkle of coarse sea salt.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This comes from The Food Network. Total Time: 40 min; Prep: 15 min; Cook: 25 min; Yield: 6 servings; Level: Easy
Read more online at http://www.foodnetwork.com/recipes/food-network-kitchens/healthified-broccoli-cheddar-soup-recipe.print.html?oc=linkback
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook's Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
WHOLE WHEAT NO-KNEAD BREAD
This recipe comes from TheKitchn. I really enjoy TheKitchn's email updates, as well as the updates from its sibling site, Apartment Therapy. If you haven't checked either one out, I highly recommend doing so, and signing up for their email updates. Go ahead, I'll wait...(Taps foot.) Oh, alright, as long as you do check them out.
This recipe makes 1 loaf, and can be viewed online by clicking here.
1 1/2 cups water
1/4 teaspoon active dry or instant yeast
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons salt
Mix the water and yeast in a large bowl and allow to stand until the yeast is dissolved, about 5 minutes. Add the flour and salt. Stir to form a very wet, shaggy dough. Make sure all the flour has been incorporated; the dough should feel sticky to the touch.
Cover the bowl and set it somewhere warm and away from kitchen traffic for 12 to 18 hours. After rising, the dough can be refrigerated for up to 3 days if you don’t have time to bake it right away.
Turn the dough out onto a lightly floured surface. Dust your hands with flour. Starting with the edge nearest you, lift up the dough and fold it over on itself. Next, pick up the edge furthest from you and fold it over the dough as well. Repeat with the edges to the left and right. The dough should hold together in a neat package. Sprinkle the top generously with flour and cover with a clean cotton dishtowel. Let the dough rise until doubled, about 2 hours (slightly longer if chilled from the fridge).
When you see that the dough has almost finish rising, place a 3 1/2-quart (or larger) Dutch oven or heavy pot with oven-safe lid in the oven and heat the oven to 475°F.
To bake the bread, very carefully remove the pot from the oven with oven mitts and remove the lid. Dust your hands with flour and scoop the dough from the counter. It’s ok if it sticks; a bench scraper can help transfer the dough. Drop the dough seams down into the Dutch oven. Be careful to avoid touching the hot sides of the pot with your hands.
Cover the pot and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for another 15 to 30 minutes, until the loaf turns a deep golden brown. Don’t be afraid to let it get really deep brown in spots. If you’re unsure if it has finished baking, you can also check that the internal temperature is 200°F on an instant-read thermometer.
Remove the loaf from the Dutch oven with heat-proof spatulas and potholders. Transfer to a wire rack to finish cooling. Wait to slice until the loaf has cooled to room temperature.
Recipe Notes
Try other flours, such as rye and spelt, in place of up to half the all-purpose flour.
CHEESY MEXICAN SKILLET CASSEROLE
This comes from The Baker Chick. While her emailing list one one that I've been on for a relatively short time, I still recommend signing up. This casserole recipe serves 6. Prep Time: 15 minutes; Cook Time: 15 minutes.
To view this online, click here.
Ingredients
2 cups of cooked rice (any variety, quinoa would be great too)
1 medium or large onion, diced
2 bell peppers, diced
1 lb. of ground beef (or turkey)
1- 15 oz can of black beans, rinsed
1-15 oz can of diced tomatoes
1 packet of taco seasoning
1 cup of sour cream or full fat greek yogurt
1 cup of grated cheese, (I used cheddar)
1 jalapeno pepper, sliced (optional)
lime wedges & tortilla chips for serving (optional)
Instructions
Preheat oven to 400F.
In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sauté the onion and pepper until soft. Add the beef and break apart with a spoon, stirring until browned and cooked through. Add the taco seasoning and stir well to combine.
Add the beans, rice, and tomatoes, and cook for 5 minutes, stirring occasionally. Season with salt & pepper to taste.
Stir in the sour cream and top with the grated cheese and jalapeños. Bake for 10-12 minutes, or until the cheese is melted and golden.
Serve with a squeeze of lime and some tortilla chips on the side.
ITALIAN TOMATO & BREAD SOUP
This comes from another of my favorite emailing lists. (Yes, I do subscribe to a few. I've left some for a variety of reasons; others, like those in today's blog, I've found and stuck with because I like/love them.) This one is from Seattle's Macrina Bakery. I know I've said this before on this blog, but if I'm ever fortunate enough to take a touring-the-U.S. road trip, this is one of the places in Seattle that I'll have to stop in and check out the bakery.
Ingredients
8 medium-sized ripe tomatoes
1/4 cup pure olive oil
3 cloves garlic, crushed and peeled
2 1/2 tbsp coarsely chopped fresh basil
2 tbsp coarsely chopped fresh oregano
4 cups (about 6 oz) day-old white bread, cut into 1-inch cubes
4 cups chicken stock
Extra virgin olive oil, for garnish
Coarse sea salt, for garnish
Preparation
Fill a large saucepan with water and bring it to a boil over high heat. Place a handful of ice cubes in a medium bowl and fill it halfway with cold water; this will be an ice bath to “shock,” or stop, the cooking of the tomatoes after they are blanched.
Cut a 1-inch X at the base of each tomato, then remove the top core. Gently drop the tomatoes into the boiling water and bring the water back up to a boil. Cook until the skin at the X in the base of the tomatoes peels away easily. This might take only a few seconds or possibly up to a few minutes, depending on the tomatoes’ ripeness (the riper they are, the more quickly their skins will loosen). With a slotted spoon, lift the tomatoes out and place them into the cold-water bath. Cool for 10 minutes.
Remove the skins from the tomatoes and discard. Halve the tomatoes and discard the seeds. Coarsely chop the tomatoes into 1/2-inch pieces and put in a medium bowl. Set aside.
Pour the pure olive oil into a medium soup pot over low heat. When the oil is warm, add the crushed garlic. Cook gently for 1 minute (avoid burning the garlic), then add the basil and oregano and cook, stirring, for another minute. Add the bread cubes and toss so they absorb the oil and herbs. Increase the heat to medium-low and cook for 10 minutes, tossing regularly to lightly brown the bread cubes. Add the tomatoes and increase the heat to medium, releasing their juices. Simmer for 10 minutes.
Add the chicken stock and bring the soup back to a simmer, cooking for about 20 minutes to slightly reduce the stock and develop flavor. This is a typical rustic soup, so there is no need to puree, but do use a potato masher or slotted spoon to break up any large chunks. Ladle your bread soup into a shallow soup bowl and top it with a drizzle of extra virgin olive oil and a sprinkle of coarse sea salt.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
Thursday, February 5, 2015
Diabetic Thursday
It's a rainy morning here in Florida, and, in certain parts of the U.S., fairly snowy. Here's to staying warm and dry today, folks! In the meantime, here are a few diabetic recipes to try. Enjoy!
APPLESAUCE BROWNIES
Servings: 16
View Online: http://diabeticgourmet.com/recipes/html/169.shtml
Ingredients
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts
Directions
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.
Nutritional Information Per Serving: Calories: 165; Protein: 3 g; Fat: 7 g; Sodium: 84 mg; Carbohydrates: 27 g; Exchanges: 1 Starch; 1 Fat; 1 Fruit
EASY HOMEMADE MEATLOAF
Servings: 6
To view this recipe online, click here.
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
BROCCOLLI FRITTATA
Yield: 4 Servings
View Online: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
FROZEN CINNAMON-COFFEE MINI CHEESECAKES
Servings Per Recipe: 12
Serving Size: 1 mini cheesecake
View Online: http://diabeticgourmet.com/recipes/html/1094.shtml
Ingredients
12 Nabisco Ginger Snaps
2 tablespoons Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup Splenda No Calorie Sweetener, Granulated
1 (8 ounce) container Philadelphia Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups Cool Whip Lite Whipped Topping
1 cup fresh raspberries
Directions
Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly.
Nutritional Information Per Serving: Calories: 100; Calories from Fat: 40; Protein: 2 g; Fat: 4.5 g; Sodium: 130 mg; Cholesterol: 10 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Sugars: 5 g; Carbohydrates: 11 g
BELL PEPPER SALAD
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/40.shtml
Ingredients
1 medium-sized red bell pepper
1/2 cup creamy garlic dressing
1 medium-sized green bell pepper
1/4 teaspoon black pepper
1 medium-sized yellow bell pepper
2 teaspoons capers, rinsed and drained
Directions
Preheat broiler.
Place bell peppers under broiler and lightly charred, turning to grill all sides. Remove from broiler to a paper bag. Close bag and set aside.
When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.
Sprinkle with black pepper. Garnish with capers and serve warm or chilled.
Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Sodium: 67 mg
LEMONY ROASTED ASPARAGUS
Yield: 4 servings
Info: http://diabeticgourmet.com/book_archive/details/32.shtml
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.
Ingredients
1 lemon
1 pound fresh asparagus, wood stems removed
2 teaspoons olive oil
Directions
Preheat the oven to 425 degrees F.
Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.
Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.
Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.
Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g, Exchanges: 1 Vegetable, 1/2 Fat
APPLESAUCE BROWNIES
Servings: 16
View Online: http://diabeticgourmet.com/recipes/html/169.shtml
Ingredients
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts
Directions
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.
Nutritional Information Per Serving: Calories: 165; Protein: 3 g; Fat: 7 g; Sodium: 84 mg; Carbohydrates: 27 g; Exchanges: 1 Starch; 1 Fat; 1 Fruit
EASY HOMEMADE MEATLOAF
Servings: 6
To view this recipe online, click here.
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
BROCCOLLI FRITTATA
Yield: 4 Servings
View Online: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
FROZEN CINNAMON-COFFEE MINI CHEESECAKES
Servings Per Recipe: 12
Serving Size: 1 mini cheesecake
View Online: http://diabeticgourmet.com/recipes/html/1094.shtml
Ingredients
12 Nabisco Ginger Snaps
2 tablespoons Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup Splenda No Calorie Sweetener, Granulated
1 (8 ounce) container Philadelphia Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups Cool Whip Lite Whipped Topping
1 cup fresh raspberries
Directions
Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly.
Nutritional Information Per Serving: Calories: 100; Calories from Fat: 40; Protein: 2 g; Fat: 4.5 g; Sodium: 130 mg; Cholesterol: 10 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Sugars: 5 g; Carbohydrates: 11 g
BELL PEPPER SALAD
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/40.shtml
Ingredients
1 medium-sized red bell pepper
1/2 cup creamy garlic dressing
1 medium-sized green bell pepper
1/4 teaspoon black pepper
1 medium-sized yellow bell pepper
2 teaspoons capers, rinsed and drained
Directions
Preheat broiler.
Place bell peppers under broiler and lightly charred, turning to grill all sides. Remove from broiler to a paper bag. Close bag and set aside.
When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.
Sprinkle with black pepper. Garnish with capers and serve warm or chilled.
Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Sodium: 67 mg
LEMONY ROASTED ASPARAGUS
Yield: 4 servings
Info: http://diabeticgourmet.com/book_archive/details/32.shtml
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.
Ingredients
1 lemon
1 pound fresh asparagus, wood stems removed
2 teaspoons olive oil
Directions
Preheat the oven to 425 degrees F.
Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.
Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.
Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.
Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g, Exchanges: 1 Vegetable, 1/2 Fat
Wednesday, February 4, 2015
Wednesday Meals
It's Wednesday - half-way to the weekend. Here are a few recipes to get you through to the end of the week. Enjoy!
EASY CHOCOLATE RASPBERRY TIRAMISU
This comes from The Seasoned Mom, by way of Recipe Lion. It starts off, "With only about 15 minutes of prep, this Easy Chocolate Raspberry Tiramisu will be ready and waiting for you in your refrigerator — no baking necessary! Full of delicious flavors from cake, coffee, chocolate, and fresh raspberries, these individually-sized desserts are the perfect way to spoil your loved ones on Valentine’s Day." Author: The Seasoned Mom; Prep time: 15 mins; Total time: 15 mins; Serves: 6
To view this online, go to http://www.theseasonedmom.com/easy-chocolate-raspberry-tiramisu/, or to http://www.recipelion.com/Dessert/Easy-Chocolate-Raspberry-Tiramisu.
Ingredients
1 (10.75 ounce) frozen pound cake, thawed
3/4 cup strong brewed coffee, at room temperature
1/2 cup chocolate syrup
15 ounce container ricotta cheese, at room temperature
2 tablespoons sugar
1 teaspoon vanilla
1 cup raspberry jam
3 containers (6 ounces each) fresh raspberries
1 container frozen whipped topping (such as Cool Whip), thawed
Cocoa powder, for dusting
Instructions
Slice pound cake in half length-wise (horizontally). Cut each piece in half again lengthwise, so that you have 4 long, thin pieces of pound cake.
Cut pound cake to fit each of 6 serving dishes. I used jelly-size mason jars for serving, so my 2 1/2-inch round biscuit cutter was the perfect size to cut the round pound cake shapes.
Layer half of the ladyfingers at the bottom of 6 individual mason jars or ramekins.
Drizzle approximately 1 tablespoon of coffee over the pound cake. Next, drizzle with chocolate syrup. Gently spread raspberry jam over pound cake and top with a layer of raspberries.
In a medium bowl, use an electric mixer to beat ricotta, sugar, and vanilla until smooth. Gently whisk in the whipped topping.
Spoon half of the ricotta mixture over the raspberries.
Repeat layers, ending with another layer of ricotta mixture on top.
Cover and chill for at least 2-3 hours. Dust with cocoa powder just before serving.
CRACK POTATOES
From Julie's Eats & Treats, also by way of Recipe Lion. This one starts off "These Crack Potatoes pretty much speak for themselves...Made with just five simple ingredients, the flavors of this potato dish are pure deliciousness. Serve these spuds alongside pretty much any dinner."
To view this online, go to http://www.julieseatsandtreats.com/2012/08/crack-potatoes/#b8gFUr79tLCAx5pX.99 or http://www.recipelion.com/Side-Dishes/Crack-Potatoes.
Ingredients
3 lb potatoes, washed and cubed
4 Tbsp, butter, cubed
1/4 c. Real Bacon Bits
1/4 c. ranch dressing
1/2 c. cheese
Instructions
Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.
Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.
PENNE WITH GREENS AND CANNELLINI BEANS
From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
Ingredients
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
RANCHER'S BREAKFAST PIE
This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!
6 eggs, beaten
1/3 C milk
2 C (8 oz) shredded milk cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 T chopped green onion
2 T chopped green bell pepper
1/4 t white pepper
2 C refrigerated shredded hash brown potatoes
1/2 t salt
1/4 t black pepper
1 T butter or margarine, melted
Paprika
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
PUMPKIN CHEESE-SWIRLED PIE
Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.
1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell
Preheat oven to 325 F.
In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
EASY CHOCOLATE RASPBERRY TIRAMISU
This comes from The Seasoned Mom, by way of Recipe Lion. It starts off, "With only about 15 minutes of prep, this Easy Chocolate Raspberry Tiramisu will be ready and waiting for you in your refrigerator — no baking necessary! Full of delicious flavors from cake, coffee, chocolate, and fresh raspberries, these individually-sized desserts are the perfect way to spoil your loved ones on Valentine’s Day." Author: The Seasoned Mom; Prep time: 15 mins; Total time: 15 mins; Serves: 6
To view this online, go to http://www.theseasonedmom.com/easy-chocolate-raspberry-tiramisu/, or to http://www.recipelion.com/Dessert/Easy-Chocolate-Raspberry-Tiramisu.
Ingredients
1 (10.75 ounce) frozen pound cake, thawed
3/4 cup strong brewed coffee, at room temperature
1/2 cup chocolate syrup
15 ounce container ricotta cheese, at room temperature
2 tablespoons sugar
1 teaspoon vanilla
1 cup raspberry jam
3 containers (6 ounces each) fresh raspberries
1 container frozen whipped topping (such as Cool Whip), thawed
Cocoa powder, for dusting
Instructions
Slice pound cake in half length-wise (horizontally). Cut each piece in half again lengthwise, so that you have 4 long, thin pieces of pound cake.
Cut pound cake to fit each of 6 serving dishes. I used jelly-size mason jars for serving, so my 2 1/2-inch round biscuit cutter was the perfect size to cut the round pound cake shapes.
Layer half of the ladyfingers at the bottom of 6 individual mason jars or ramekins.
Drizzle approximately 1 tablespoon of coffee over the pound cake. Next, drizzle with chocolate syrup. Gently spread raspberry jam over pound cake and top with a layer of raspberries.
In a medium bowl, use an electric mixer to beat ricotta, sugar, and vanilla until smooth. Gently whisk in the whipped topping.
Spoon half of the ricotta mixture over the raspberries.
Repeat layers, ending with another layer of ricotta mixture on top.
Cover and chill for at least 2-3 hours. Dust with cocoa powder just before serving.
CRACK POTATOES
From Julie's Eats & Treats, also by way of Recipe Lion. This one starts off "These Crack Potatoes pretty much speak for themselves...Made with just five simple ingredients, the flavors of this potato dish are pure deliciousness. Serve these spuds alongside pretty much any dinner."
To view this online, go to http://www.julieseatsandtreats.com/2012/08/crack-potatoes/#b8gFUr79tLCAx5pX.99 or http://www.recipelion.com/Side-Dishes/Crack-Potatoes.
Ingredients
3 lb potatoes, washed and cubed
4 Tbsp, butter, cubed
1/4 c. Real Bacon Bits
1/4 c. ranch dressing
1/2 c. cheese
Instructions
Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.
Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.
PENNE WITH GREENS AND CANNELLINI BEANS
From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
Ingredients
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
RANCHER'S BREAKFAST PIE
This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!
6 eggs, beaten
1/3 C milk
2 C (8 oz) shredded milk cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 T chopped green onion
2 T chopped green bell pepper
1/4 t white pepper
2 C refrigerated shredded hash brown potatoes
1/2 t salt
1/4 t black pepper
1 T butter or margarine, melted
Paprika
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
PUMPKIN CHEESE-SWIRLED PIE
Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.
1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell
Preheat oven to 325 F.
In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
Tuesday, February 3, 2015
Tuesday Recipes
It's still winter (yeah, like the weather has let us forget that!), and, while it's cold (even cool in Florida - by Florida standards, at least), we still need to eat. That said, here are today's yummy recipes. Enjoy!
RED, WHITE AND BLUE CAKE POPS
It seems that cake pops are popping up everywhere these days. This came from Tablespoon during the summer and started off, “Use Styrofoam tucked into a basket as a base, and these patriotic treats can double as a colorful centerpiece at your Independence Day celebration.” Of course, you don't need to wait until then, and you can decorate these any way you want. Prep Time: 1 hr 15 min; Total Time: 3 hr 0 min; Servings: 40
To view this online, click here.
Ingredients
1 box Betty Crocker™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker™ Whipped frosting (any flavor)
1 bag (14 oz) candy melts (any flavor)
1 teaspoon shortening
Craft sticks (flat wooden sticks with round ends)
Betty Crocker™ assorted candy sprinkles
Block of white plastic foam
Directions
Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.
CHEESY CAULIFLOWER SOUP
Prep Time: 15 Minutes - Cost: $ Servings: 4 - Difficulty Level: 2 - Source: Family Circle's "All-time Favorite Recipes"
Find this recipe at: http://diabeticgourmet.com/recipes/html/82.shtml
Ingredients
1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
Directions
Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.
Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.
Nutritional Information Per Serving: Calories: 294; Protein: 15 g; Fat: 15 g; Carbohydrates: 14 g; Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
SPINACH PINWHEELS
Servings: 24; 1 slice per serving
Source: The New American Heart Association Cookbook
To view online, click here.
Ingredients
1 teaspoon light margarine
1/2 cup finely chopped onion
10-ounce package frozen no-salt-added chopped spinach, thawed
1/2 cup nonfat or part-skim ricotta cheese
1 tablespoon fresh lemon juice
Dash of nutmeg
Dash of cayenne
10-ounce package of refrigerated pizza dough
Vegetable oil spray
White of 1 egg, slightly beaten
1 tablespoon sesame seeds
Directions
In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.
In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.
Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.
With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.
Bake for 15 to 18 minutes, or until light golden brown.
Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch/Bread
PUMPKIN DUMP CAKE
This comes from Tablespoon, an email newsletter that I discovered yesterday. From what I've seen so far, it looks pretty good. The woman who posted this calls herself “Girl Who Ate Everything.” “Girl,” I doubt you're reading this, but if, by some chance you are, PLEASE keep posting yummy food! (And thanks, in advance.) Girl writes, “An easy fall cake that is "dumped" into a pan and baked.” Makes 16 Servings
To view this online, click here. (Now, sign up with Tablespoon to view more great recipes.)
1 (29 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
(optional) 1 cup chopped pecans
3/4 cup butter, melted
Directions
Preheat oven to 350 degrees and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool. Top with whipped cream or ice cream.
BEEF STEW
I tend to be a vegetarian for a variety of reasons. But I wasn't always a vegetarian; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.
2-3 lbs. stewing beef
3 T oil
1 C flour
2 C water
1 onion, chopped
8 oz tomato sauce
6 oz tomato paste
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
RED, WHITE AND BLUE CAKE POPS
It seems that cake pops are popping up everywhere these days. This came from Tablespoon during the summer and started off, “Use Styrofoam tucked into a basket as a base, and these patriotic treats can double as a colorful centerpiece at your Independence Day celebration.” Of course, you don't need to wait until then, and you can decorate these any way you want. Prep Time: 1 hr 15 min; Total Time: 3 hr 0 min; Servings: 40
To view this online, click here.
Ingredients
1 box Betty Crocker™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker™ Whipped frosting (any flavor)
1 bag (14 oz) candy melts (any flavor)
1 teaspoon shortening
Craft sticks (flat wooden sticks with round ends)
Betty Crocker™ assorted candy sprinkles
Block of white plastic foam
Directions
Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.
CHEESY CAULIFLOWER SOUP
Prep Time: 15 Minutes - Cost: $ Servings: 4 - Difficulty Level: 2 - Source: Family Circle's "All-time Favorite Recipes"
Find this recipe at: http://diabeticgourmet.com/recipes/html/82.shtml
Ingredients
1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
Directions
Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.
Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.
Nutritional Information Per Serving: Calories: 294; Protein: 15 g; Fat: 15 g; Carbohydrates: 14 g; Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
SPINACH PINWHEELS
Servings: 24; 1 slice per serving
Source: The New American Heart Association Cookbook
To view online, click here.
Ingredients
1 teaspoon light margarine
1/2 cup finely chopped onion
10-ounce package frozen no-salt-added chopped spinach, thawed
1/2 cup nonfat or part-skim ricotta cheese
1 tablespoon fresh lemon juice
Dash of nutmeg
Dash of cayenne
10-ounce package of refrigerated pizza dough
Vegetable oil spray
White of 1 egg, slightly beaten
1 tablespoon sesame seeds
Directions
In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.
In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.
Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.
With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.
Bake for 15 to 18 minutes, or until light golden brown.
Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch/Bread
PUMPKIN DUMP CAKE
This comes from Tablespoon, an email newsletter that I discovered yesterday. From what I've seen so far, it looks pretty good. The woman who posted this calls herself “Girl Who Ate Everything.” “Girl,” I doubt you're reading this, but if, by some chance you are, PLEASE keep posting yummy food! (And thanks, in advance.) Girl writes, “An easy fall cake that is "dumped" into a pan and baked.” Makes 16 Servings
To view this online, click here. (Now, sign up with Tablespoon to view more great recipes.)
1 (29 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
(optional) 1 cup chopped pecans
3/4 cup butter, melted
Directions
Preheat oven to 350 degrees and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool. Top with whipped cream or ice cream.
BEEF STEW
I tend to be a vegetarian for a variety of reasons. But I wasn't always a vegetarian; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.
2-3 lbs. stewing beef
3 T oil
1 C flour
2 C water
1 onion, chopped
8 oz tomato sauce
6 oz tomato paste
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
Monday, February 2, 2015
Meatless Monday
Meatless Monday recipes. Enjoy!
SPICY GINGERBREAD CAKE
This is from One Green Planet. This dairy free, vegan recipe serves 12. While the recipe calls for peanut oil, I tend to stick with canola oil and olive oil at home. Canola would be the better choice (between canola and olive) for baking, but if you want to purchase a small bottle of peanut oil – or happen to have it on hand – go for it. Also, if you have (or want to buy) sugar-in-the-raw, use that. Otherwise, I would use plain granulated sugar.
Note: While the recipe doesn't say anything about preparing the pans, you might want to spray whatever pans or muffin tins you're going to bake this in with cooking spray.
To view this online, click here.
Ingredients
3 oz. fresh ginger, finely grated
1/4 cup blackstrap molasses
3/4 cup sugar-in-the-raw
1 cup dark corn syrup
1 cup peanut oil
2 1/2 cups all-purpose flour
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
1/4 tsp salt
1 cup water 2 tsp baking soda
3 tsp egg-replacement (such as ener-g egg)
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Peel and chop the fresh ginger very fine with a sharp knife.
In a medium-sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil.
In a separate bowl, using a whisk, combine flour, cinnamon, cloves, salt and black pepper.
Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix, then stir in the freshly grated ginger.
Whisk the dry ingredients into the sugar mixture.
Mix the egg replacer with 3 Tbsp of water and add to the batter mixing until everything is combined.
Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This comes from the November 2013 issue of Vegetarian Times, page 28. It starts off, “Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.” Serves 4 in 30 minutes or less>
To view this online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
SPICY GINGERBREAD CAKE
This is from One Green Planet. This dairy free, vegan recipe serves 12. While the recipe calls for peanut oil, I tend to stick with canola oil and olive oil at home. Canola would be the better choice (between canola and olive) for baking, but if you want to purchase a small bottle of peanut oil – or happen to have it on hand – go for it. Also, if you have (or want to buy) sugar-in-the-raw, use that. Otherwise, I would use plain granulated sugar.
Note: While the recipe doesn't say anything about preparing the pans, you might want to spray whatever pans or muffin tins you're going to bake this in with cooking spray.
To view this online, click here.
Ingredients
3 oz. fresh ginger, finely grated
1/4 cup blackstrap molasses
3/4 cup sugar-in-the-raw
1 cup dark corn syrup
1 cup peanut oil
2 1/2 cups all-purpose flour
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
1/4 tsp salt
1 cup water 2 tsp baking soda
3 tsp egg-replacement (such as ener-g egg)
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Peel and chop the fresh ginger very fine with a sharp knife.
In a medium-sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil.
In a separate bowl, using a whisk, combine flour, cinnamon, cloves, salt and black pepper.
Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix, then stir in the freshly grated ginger.
Whisk the dry ingredients into the sugar mixture.
Mix the egg replacer with 3 Tbsp of water and add to the batter mixing until everything is combined.
Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
LOW-FAT VEGAN EGGPLANT LASAGNA
This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.
To view this online, click here.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 medium eggplant, diced
2 10 ounce packages frozen chopped spinach, defrosted
1 64 ounce jar pre-made tomato sauce
1 pound lasagna noodles
Preparation
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This comes from the November 2013 issue of Vegetarian Times, page 28. It starts off, “Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.” Serves 4 in 30 minutes or less>
To view this online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
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