Since it's Thursday, it's time for another round of diabetic recipes. Enjoy!
PICANTE POTATO SKINS
Makes: 12 Potato Skins (6 servings)
Serving Size: 2 potato skins
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/597.shtml
Ingredients
3 baking potatoes (about 1 pound total)
3 tablespoons prepared salsa or picante sauce
1 tablespoon margarine, melted
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese with jalapenos
Directions
Preheat the oven to 400 degrees F.
Do not bake the potatoes in the microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray.
Wash the potatoes and poke them with a fork or the tip of a knife in several places. bake the potatoes 1 hour, or until tender; cool.
Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-inch-thick shells. (Reserve the pulp for another use.) Cut each shell in half lengthwise; place on a cookie sheet.
Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes.
Sprinkle the skins with cheese; return to the oven for 5 minutes or until the cheese is melted. Serve warm.
Nutritional Information Per Serving: Calories: 99; Protein: 4 g; Fat: 3 g; Sodium: 115 mg; Cholesterol: 6 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 14 g; Exchanges: 1 Starch, 1/2 Fat
WILD RICE SOUFFLE
Find this recipe at: http://diabeticgourmet.com/recipes/html/272.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Yield: 4 Servings
Ingredients
1/3 cup wild rice
1 cup reduced-sodium vegetable broth
1 cup fat-free milk
1/4 cup all-purpose flour
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons finely chopped onion
1/4 cup finely chopped parsley
1/2 teaspoon paprika
1/4 - 1/2 teaspoon dried savory leaves
1/4 - 1/2 teaspoon dried thyme leaves
White pepper, to taste
3 egg yolks
3 egg whites, beaten to stiff peaks
Directions
Rinse rice under cold water and drain. Heat rice and broth to boiling in small saucepan; reduce heat and simmer, covered, until rice is tender and stock absorbed, 45 to 55 minutes.
Mix milk and flour in medium saucepan; heat over medium-high heat, whisking constantly, to boiling. Boil, whisking constantly, until thickened. Remove from heat; add cheese and whisk until cheese is melted (sauce will be very thick). Cook slightly, stir in onion and herbs. Season to taste with white pepper.
Beat egg yolks in small bowl until thick and lemon colored, about 5 minutes; whisk into cheese mixture. Stir about 1/4 the beaten egg whites into cheese mixture; fold cheese mixture into remaining egg whites. Fold in rice.
Pour mixture into lightly greased 1-quart souffle dish. Bake at 350 degrees F. until knife inserted halfway between center and edge comes out clean, 45 to 55 minutes. Serve immediately.
Nutritional Information Per Serving: Calories: 210; Protein: 13 g; Fat: 6.5 g; Sodium: 288 mg; Cholesterol: 168 mg; Carbohydrates: 23 g; Exchanges: 1-1/2 Bread/Starch, 1-1/2 Meat, 1/2 Fat
LEMON-ALMOND BISCOTTI
Yield: Makes about 3 dozen
Serving size: 1 Biscotti
Source: America's Everyday Diabetes Cookbook
View online: http://diabeticgourmet.com/recipes/html/591.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 cup granulated sugar (or Splenda for Baking)
1 tablespoon baking powder
2 tablespoons finely grated lemon zest
3/4 cup coarsely chopped almonds
2 eggs
1/3 cup olive oil
1 teaspoon vanilla
1/2 teaspoon almond extract
Directions
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.
In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.
Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.
Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.
Nutritional Information Per Serving: Calories: 78; Protein: 2 g; Fat: 4 g; Sodium: 24 mg; Cholesterol: 12 mg; Dietary Fiber: 1 g; Carbohydrates: 10 g; Exchanges: 1/2 Starch, 1/2 Fat
LEMON SPIKED GARLIC GREENS
This recipe begins, “Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.” Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/269.shtml
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Nutritional Information Per Serving: Calories: 58; Protein: 5.9 g; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg ; Carbohydrates: 7 g; Exchanges: 2 Vegetable
CHICKEN FAJITAS
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/589.shtml
Ingredients
1/2 lb. boneless, skinless chicken breast, cut into very thin strips
1 tsp. ground cumin
Juice of 1/2 lime
1 Tbsp. canola oil, divided
1/2 large white onion, thinly sliced
1 medium green bell pepper, seeded, cut in 1/2 inch strips
1 to 2 jalapeno peppers, seeded, cut lengthwise in thin strips
1/2 cup well-drained salsa
2-4 Tbsp. (according to taste) minced cilantro leaves
4 whole-wheat tortillas
Directions
Sprinkle cumin over the chicken and rub in. Add chicken and lime juice to a container with a tight lid, cover and shake to mix well. Marinate in the refrigerator, 2 to 24 hours, shaking the container occasionally.
About an hour before cooking the chicken, remove it from the marinade, pat dry with paper towels and set aside to allow it to come to room temperature.
Add half of the oil to a medium, nonstick skillet over medium high heat. Stir in the onion, green and jalapeno peppers. Saute until onions are lightly browned, about 10 minutes. Transfer vegetables to a plate and set aside. Do not clean the pan.
Heat remaining oil in the pan over high heat until hot. Add chicken and cook until slightly browned, 1 to 4 minutes, depending on thinness. With a slotted spoon, transfer chicken to a plate.
Place a tortilla on each of 4 plates. Add one-fourth of the chicken to each in a narrow band, leaving a 1-inch margin at each end of the tortilla. Top chicken with one-fourth of the vegetables, then one-fourth of the salsa, then one-fourth of the cilantro. Fold ends of the tortilla over the filling. Roll up as tightly as possible. Serve immediately.
Nutritional Information Per Serving: Calories: 190; Protein: 17 g; Fat: 5 g; Sodium: 350 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Carbohydrates: 26 g; Exchanges: 1 Bread/Starch
CUBAN BLACK BEANS
Source: How to Cook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/262.shtml
Contains 9 grams of dietary fiber
8 servings Serving size: 1 cup
Ingredients
2-1/2 cups dried black beans
Enough water to cover the beans
2 qt water
2 Tbsp olive oil
1 medium onion, chopped
1 green pepper, sliced
1 tsp oregano
1 bay leaf
1/4 tsp pepper
1/2 tsp ginger
1 tsp salt
1 tsp chili powder
2 tsp lime juice
2 tsp cumin
Directions
Cover the beans with cold water and soak them for 8-12 hours. Discard the water. Then combine all ingredients in a large stock- pot. Bring the mixture to a boil over medium-high heat.
Once the mixture boils, reduce the heat and allow beans to simmer for 1 1/2 – 2 hours with cover slightly ajar. (The age of dried beans affects their cooking time. Older beans take longer; fresh beans cook faster.)
Nutritional Information Per Serving: Calories: 233; Protein: 13 g; Fat: 4 g; Sodium: 29 mg; Cholesterol: 0 mg; Carbohydrates: 37 g; Exchanges: 2-1/2 Starch; 1 Lean Meat
Thursday, July 9, 2015
Wednesday, July 8, 2015
Wednesday Recipes
Enjoy!
FUSILLI WITH BASIL, TOMATOES, AND AVOCADO SAUCE
This comes from the August 2014 issue of Runner's World, page 44 (“The Athlete's Palate: Fast and Fresh,” by Pam Anderson). Serves 4.
To view this online, click here.
Ingredients
12 ounces whole-wheat fusilli
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup packed fresh basil leaves, chopped
2 avocados, halved and pitted
3 large garlic cloves, chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese (optional)
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside.
Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Stir in pasta and tomato mixture to coat. Top with cheese, if using, and black pepper. Serves 4.
Nutrition Facts: Calories per serving: 485; Carbs: 74 g; Fiber: 13 g; Protein: 13 g; Fat:16 g
CHOCOLATE DUMP-IT CAKE
This comes from the New York Times' cooking email newsletter. Amanda Hesser writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; makes 10 servings.
To view this online, click here.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle's semisweet-chocolate chips
1 1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
SWEET-TART SALAD
This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.
To view this and the next recipe (Beet Jam) online, click here.
Ingredients
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
1/4 cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
1/3 cup radishes, chopped
Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.
Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg
BEET JAM
This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.
To view this and the previous recipe (Sweet-Tart Salad) online, click here.
Ingredients
3 apples (any eating apple), peeled cored, and chopped
1 cup (about 1/2 pound) beets, peeled and grated
1/2 cup sugar
Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.
Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
BOW TIMES WITH FENNEL, GREEN BEANS AND BABY LIMAS
This one is from the April 2000 issue of Vegetarian Times, and starts out, “Most of us prefer our green beans briefly cooked just until they're crisp-tender and bright green. Slightly longer cooking may dim the color, but it brings out the beans' inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta.” Serves 4 to 6.
1 Tbs. olive oil
1 medium onion, chopped
1/2 medium bulb fennel, chopped (1 cup)
4 medium cloves garlic, minced
2 Tbs. fennel seeds, lightly crushed
3 cups low-sodium vegetable broth
1 cup frozen baby lima beans
6 oz. green beans, trimmed and halved (1 1/2 cups)
1/2 tsp. salt
3/4 cup canned crushed tomatoes
1/2 cup kalamata olives, rinsed, halved and pitted
1⁄3 cup chopped fresh flat-leaf parsley
1/2 tsp. freshly ground pepper
12 oz. dried bow-tie pasta (farfalle)
1/2 cup freshly grated Parmesan cheese (2 oz.; optional)
Bring large pot of lightly salted water to a boil.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.
Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.
Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.
Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.
nutritional information Per Serving: Calories: 338; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 50 g; Sodium: 726 mg; Fiber: 9 g; Vegan
FUSILLI WITH BASIL, TOMATOES, AND AVOCADO SAUCE
This comes from the August 2014 issue of Runner's World, page 44 (“The Athlete's Palate: Fast and Fresh,” by Pam Anderson). Serves 4.
To view this online, click here.
Ingredients
12 ounces whole-wheat fusilli
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup packed fresh basil leaves, chopped
2 avocados, halved and pitted
3 large garlic cloves, chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese (optional)
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside.
Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Stir in pasta and tomato mixture to coat. Top with cheese, if using, and black pepper. Serves 4.
Nutrition Facts: Calories per serving: 485; Carbs: 74 g; Fiber: 13 g; Protein: 13 g; Fat:16 g
CHOCOLATE DUMP-IT CAKE
This comes from the New York Times' cooking email newsletter. Amanda Hesser writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; makes 10 servings.
To view this online, click here.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle's semisweet-chocolate chips
1 1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
SWEET-TART SALAD
This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.
To view this and the next recipe (Beet Jam) online, click here.
Ingredients
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
1/4 cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
1/3 cup radishes, chopped
Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.
Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg
BEET JAM
This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.
To view this and the previous recipe (Sweet-Tart Salad) online, click here.
Ingredients
3 apples (any eating apple), peeled cored, and chopped
1 cup (about 1/2 pound) beets, peeled and grated
1/2 cup sugar
Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.
Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
BOW TIMES WITH FENNEL, GREEN BEANS AND BABY LIMAS
This one is from the April 2000 issue of Vegetarian Times, and starts out, “Most of us prefer our green beans briefly cooked just until they're crisp-tender and bright green. Slightly longer cooking may dim the color, but it brings out the beans' inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta.” Serves 4 to 6.
1 Tbs. olive oil
1 medium onion, chopped
1/2 medium bulb fennel, chopped (1 cup)
4 medium cloves garlic, minced
2 Tbs. fennel seeds, lightly crushed
3 cups low-sodium vegetable broth
1 cup frozen baby lima beans
6 oz. green beans, trimmed and halved (1 1/2 cups)
1/2 tsp. salt
3/4 cup canned crushed tomatoes
1/2 cup kalamata olives, rinsed, halved and pitted
1⁄3 cup chopped fresh flat-leaf parsley
1/2 tsp. freshly ground pepper
12 oz. dried bow-tie pasta (farfalle)
1/2 cup freshly grated Parmesan cheese (2 oz.; optional)
Bring large pot of lightly salted water to a boil.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.
Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.
Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.
Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.
nutritional information Per Serving: Calories: 338; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 50 g; Sodium: 726 mg; Fiber: 9 g; Vegan
Tuesday, July 7, 2015
Tuesday Recipes
Is it just me, or does anyone else have trouble getting motivated right after a holiday - especially when it falls on a weekend? Or maybe it's the summer doldrums...Somehow, most of us want to veg-out during some time of the year. But since we still have to eat, it might as well be something yummy, right? Here are today's offerings. Enjoy!
APRICOT "GELLO" WITH PISTACHIOS
This comes from the June 2015 issue of Runner's World, page 52-53 (“Fridge Wisdom,” by Liz Applegate, PH.D.). It begins,“The classic gets a taste and health upgrade by forgoing added sugar and food coloring.” Serves 4.
To view this online, as well as Berry-Cherry Bake and several other yummy dessert recipes, click here.
Ingredients
4 cups apricot nectar (no added sugar), divided
2 packets powdered gelatin
1 teaspoon lemon zest
Whipped cream
1/4 cup chopped pistachios
Instructions
In a saucepan, heat 3 cups apricot nectar over medium heat until warm (don't boil). Pour remaining 1 cup nectar into a bowl; sprinkle gelatin evenly over top. Allow to sit until all the gelatin is moist. If dry spots remain, gently stir to moisten. Add the warm nectar and stir until gelatin is dissolved. Stir in the zest. Pour into 4 glasses. Chill 2 hours. Top with whipped cream and pistachios.
Nutrition Information: Calories per serving: 210; Carbs: 32 g; Fiber: 1 g; Protein: 6 g; Total fat: 6 g; Saturated fat: 2 g; Sodium: 80 mg
BERRY-CHERRY BAKE
This is also from the June 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.), and begins, “Berries and cherries contain fiber and anthocyanins, which reduce inflammation.” Serves 6.
Ingredients
2 cups blackberries
2 cups pitted cherries
Juice from 1/2 lemon, plus 1 teaspoon zest
3 tablespoons honey
2 tablespoons cornstarch
1 unbaked piecrust
Vanilla Greek yogurt
Instructions
Preheat the oven to 350°F. In a bowl, stir together the blackberries, cherries, lemon juice, zest, honey, and cornstarch.
Pour into a 9" x 9" baking dish. Top with the crust, tucking the edges over the fruit. Sprinkle with cinnamon. Bake for 1 hour, or until the crust is golden and the fruit is bubbly. Serve with a dollop of yogurt.
Nutrition Information: Calories per serving: 171; Carbs: 27 g; Fiber: 2 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 3 g; Sodium: 130 mg
BAKED MACARONI AND CHEESE
This comes from Katie Workman, About.com's Cooking for Kids expert. If you don't have kids living at home, not a problem; homemade mac and cheese seems to be one of those comfort foods that most of us love to indulge in occasionally. Prep Time: 25 minutes; Cook Time: 35 minutes; Total Time: 60 minutes; Yield: Serves 6 – 8
To view this online, click here.
Ingredients
For the Panko Topping
3 tablespoons unsalted butter
3 cups panko (Japanese bread crumbs, see Note)
1⁄2 cups freshly grated Parmesan cheese
For the Pasta and Cheese Sauce
4 tablespoons (1⁄2 stick) unsalted butter, plus butter for greasing the baking dish
4 tablespoons all-purpose flour
1⁄2 teaspoons red pepper flakes (optional)
4 1⁄2 cups 2-percent or whole milk (however indulgent you’re feeling)
1 cups heavy (whipping) cream
5 cups coarsely grated flavorful cheese, such as sharp cheddar or Gruyère, or a mix (see Note below)
1⁄2 cup freshly grated Parmesan cheese
4 teaspoons Dijon mustard
1 1⁄2 teaspoons kosher or coarse salt, or more to taste
1⁄2 teaspoons freshly ground black pepper, or more to taste
1 1⁄2 packages (24 ounces) dried cavatelli, ziti, penne, or any short pasta
Preparation
Preheat the oven to 400°F. Butter a shallow 4-quart baking dish.
Bring a large pot of water to a boil, salt it generously, and let the water return to a boil.
Meanwhile, make the panko topping: Melt the butter in a small saucepan over low heat or place it in a medium-size microwave-safe dish and heat it in a microwave oven until melted, 15 seconds. Add the panko and the Parmesan and stir until well combined. Set the panko topping aside.
Make the pasta and sauce: Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and red pepper flakes, if using. Cook, stirring, until the flour is blond in color, about 4 minutes. Gradually whisk in the milk. Increase the heat to medium-high and let come to a simmer, whisking frequently. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 5 minutes. Add the cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.
Add the pasta to the boiling water and cook it until barely al dente (follow the package directions but stop a minute or two before the pasta is completely tender). Set aside 1 cup of the pasta cooking water, then drain the pasta.
Whisk the reserved pasta cooking water into the cheese sauce, combining it thoroughly. Add the pasta to the cheese sauce and stir to combine. Spoon the pasta mixture into the prepared baking dish. There will appear to be a lot of sauce. Some of it will be absorbed into the pasta as it cooks, and in my book saucy is better than dry.
Sprinkle the panko topping evenly over the pasta and bake it until golden and bubbling, 30 to 40 minutes. Let the pasta sit for a few minutes before serving.
Note: Katie writes, “What cheese to use?
”I keep changing up the cheese in this dish, depending on what I have on hand, and so my mac and cheese never tastes the same twice, which I find part of the thrill. My lovely dish-washing husband, however, has been known to look sadly at the last few globs on the plates and say wistfully, 'Well, we’ll never eat that again,' already mourning the delicious, undocumented combination of cheeses that has come and gone.
“Some good basic cheese to start with are sharp or extrasharp cheddar, Gruyère, Swiss, Manchego, and fontina, or any combination of these. You can also use bits of softer cheeses, like Brie or fresh, mild goat cheese if you have some small pieces lingering about. Remove all rinds you wouldn’t want to see floating around in your mac and cheese and unless you really know your audience, stay away from very potent cheeses like blue cheese or smoked cheese or anything particularly stinky.”
CHILE CON QUESO
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/623.shtml
Ingredients
1 (28 ounce) can low-sodium whole tomatoes in juice
2 cloves garlic, minced
1 medium onion, finely chopped
3/4 teaspoon ground ancho chile powder
3/4 teaspoon chile powder
1/4 teaspoon ground cumin
1 (15 ounce) can black beans with juice
1 (4 ounce) can chopped green chiles
3 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1/2 cup shredded Monterey Jack cheese
2 tablespoons minced cilantro
Directions
In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.
Nutritional Information Per Serving: Calories: 144; Protein: 8 g; Fat: 3 g; Sodium: 441 mg; Cholesterol: 8 mg; Dietary Fiber: 7 g; Sugars: 7 g; Carbohydrates: 21 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
PASTA E FAGIOLI
This comes from The Food Network. Total Time: 1 hour; Prep: 15 min; Cook: 45 min; level: easy
Read more at: http://www.foodnetwork.com/recipes/pasta-e-fagioli-recipe.print.html?oc=linkback
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish
Directions
In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and ground black pepper.
APRICOT "GELLO" WITH PISTACHIOS
This comes from the June 2015 issue of Runner's World, page 52-53 (“Fridge Wisdom,” by Liz Applegate, PH.D.). It begins,“The classic gets a taste and health upgrade by forgoing added sugar and food coloring.” Serves 4.
To view this online, as well as Berry-Cherry Bake and several other yummy dessert recipes, click here.
Ingredients
4 cups apricot nectar (no added sugar), divided
2 packets powdered gelatin
1 teaspoon lemon zest
Whipped cream
1/4 cup chopped pistachios
Instructions
In a saucepan, heat 3 cups apricot nectar over medium heat until warm (don't boil). Pour remaining 1 cup nectar into a bowl; sprinkle gelatin evenly over top. Allow to sit until all the gelatin is moist. If dry spots remain, gently stir to moisten. Add the warm nectar and stir until gelatin is dissolved. Stir in the zest. Pour into 4 glasses. Chill 2 hours. Top with whipped cream and pistachios.
Nutrition Information: Calories per serving: 210; Carbs: 32 g; Fiber: 1 g; Protein: 6 g; Total fat: 6 g; Saturated fat: 2 g; Sodium: 80 mg
BERRY-CHERRY BAKE
This is also from the June 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.), and begins, “Berries and cherries contain fiber and anthocyanins, which reduce inflammation.” Serves 6.
Ingredients
2 cups blackberries
2 cups pitted cherries
Juice from 1/2 lemon, plus 1 teaspoon zest
3 tablespoons honey
2 tablespoons cornstarch
1 unbaked piecrust
Vanilla Greek yogurt
Instructions
Preheat the oven to 350°F. In a bowl, stir together the blackberries, cherries, lemon juice, zest, honey, and cornstarch.
Pour into a 9" x 9" baking dish. Top with the crust, tucking the edges over the fruit. Sprinkle with cinnamon. Bake for 1 hour, or until the crust is golden and the fruit is bubbly. Serve with a dollop of yogurt.
Nutrition Information: Calories per serving: 171; Carbs: 27 g; Fiber: 2 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 3 g; Sodium: 130 mg
BAKED MACARONI AND CHEESE
This comes from Katie Workman, About.com's Cooking for Kids expert. If you don't have kids living at home, not a problem; homemade mac and cheese seems to be one of those comfort foods that most of us love to indulge in occasionally. Prep Time: 25 minutes; Cook Time: 35 minutes; Total Time: 60 minutes; Yield: Serves 6 – 8
To view this online, click here.
Ingredients
For the Panko Topping
3 tablespoons unsalted butter
3 cups panko (Japanese bread crumbs, see Note)
1⁄2 cups freshly grated Parmesan cheese
For the Pasta and Cheese Sauce
4 tablespoons (1⁄2 stick) unsalted butter, plus butter for greasing the baking dish
4 tablespoons all-purpose flour
1⁄2 teaspoons red pepper flakes (optional)
4 1⁄2 cups 2-percent or whole milk (however indulgent you’re feeling)
1 cups heavy (whipping) cream
5 cups coarsely grated flavorful cheese, such as sharp cheddar or Gruyère, or a mix (see Note below)
1⁄2 cup freshly grated Parmesan cheese
4 teaspoons Dijon mustard
1 1⁄2 teaspoons kosher or coarse salt, or more to taste
1⁄2 teaspoons freshly ground black pepper, or more to taste
1 1⁄2 packages (24 ounces) dried cavatelli, ziti, penne, or any short pasta
Preparation
Preheat the oven to 400°F. Butter a shallow 4-quart baking dish.
Bring a large pot of water to a boil, salt it generously, and let the water return to a boil.
Meanwhile, make the panko topping: Melt the butter in a small saucepan over low heat or place it in a medium-size microwave-safe dish and heat it in a microwave oven until melted, 15 seconds. Add the panko and the Parmesan and stir until well combined. Set the panko topping aside.
Make the pasta and sauce: Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and red pepper flakes, if using. Cook, stirring, until the flour is blond in color, about 4 minutes. Gradually whisk in the milk. Increase the heat to medium-high and let come to a simmer, whisking frequently. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 5 minutes. Add the cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.
Add the pasta to the boiling water and cook it until barely al dente (follow the package directions but stop a minute or two before the pasta is completely tender). Set aside 1 cup of the pasta cooking water, then drain the pasta.
Whisk the reserved pasta cooking water into the cheese sauce, combining it thoroughly. Add the pasta to the cheese sauce and stir to combine. Spoon the pasta mixture into the prepared baking dish. There will appear to be a lot of sauce. Some of it will be absorbed into the pasta as it cooks, and in my book saucy is better than dry.
Sprinkle the panko topping evenly over the pasta and bake it until golden and bubbling, 30 to 40 minutes. Let the pasta sit for a few minutes before serving.
Note: Katie writes, “What cheese to use?
”I keep changing up the cheese in this dish, depending on what I have on hand, and so my mac and cheese never tastes the same twice, which I find part of the thrill. My lovely dish-washing husband, however, has been known to look sadly at the last few globs on the plates and say wistfully, 'Well, we’ll never eat that again,' already mourning the delicious, undocumented combination of cheeses that has come and gone.
“Some good basic cheese to start with are sharp or extrasharp cheddar, Gruyère, Swiss, Manchego, and fontina, or any combination of these. You can also use bits of softer cheeses, like Brie or fresh, mild goat cheese if you have some small pieces lingering about. Remove all rinds you wouldn’t want to see floating around in your mac and cheese and unless you really know your audience, stay away from very potent cheeses like blue cheese or smoked cheese or anything particularly stinky.”
CHILE CON QUESO
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/623.shtml
Ingredients
1 (28 ounce) can low-sodium whole tomatoes in juice
2 cloves garlic, minced
1 medium onion, finely chopped
3/4 teaspoon ground ancho chile powder
3/4 teaspoon chile powder
1/4 teaspoon ground cumin
1 (15 ounce) can black beans with juice
1 (4 ounce) can chopped green chiles
3 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1/2 cup shredded Monterey Jack cheese
2 tablespoons minced cilantro
Directions
In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.
Nutritional Information Per Serving: Calories: 144; Protein: 8 g; Fat: 3 g; Sodium: 441 mg; Cholesterol: 8 mg; Dietary Fiber: 7 g; Sugars: 7 g; Carbohydrates: 21 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
PASTA E FAGIOLI
This comes from The Food Network. Total Time: 1 hour; Prep: 15 min; Cook: 45 min; level: easy
Read more at: http://www.foodnetwork.com/recipes/pasta-e-fagioli-recipe.print.html?oc=linkback
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish
Directions
In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and ground black pepper.
Monday, July 6, 2015
Meatless Monday
It's Monday, which means it's time for vegetarian recipes. Enjoy!
LENTIL-POTATO PIZ'ANNS WITH BROCCOLI SLAW
This comes from the January/February 2015 issue of Vegetarian Times, page 28, and comes from Flat-Out Good, by Mary Margaret Chappell (pages 26 to 32), which shows how to “get a quick pizza fix from a flat-bread creation.” This recipe begins, “A can of Indian-spiced lentil soup is the 'sauce' on this potato-topped naan pizza.” Makes 4 pizzas in 30 minutes or less.
3 tsp. Vegetable oil or olive oil, divided
1 tsp. Mango chutney
1 tsp. Cider vinegar
2 cups broccoli slaw or grated broccoli stems and carrots
6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)
1 tsp. Curry powder
1 15-oz. Can Indian spiced lentil soup, such as Amy's Indian Golden Lentil Soup
1 cup frozen peas
4 garlic or tandoori naan
Prehead oven to 350 degrees F.
Whisk 2 tsp. Oil, chutney, and vinegar in medium bowl. Add broccoli slaw, and toss to coat. Season with salt and pepper, if desired. Set aside to marinate.
Toss potatoes with remaining 1 tsp. Oil and curry powder in bowl; seasn with salt and pepper, if desired. Spread in single layer on baking sheet, and bake 5 to 6 minutes, or until beginning to brown on edges. Set aside. Increase oven temperature to 425 degrees F.
Empty soup into strainer to strain off excess liquid. Transfer to bowl, and stir in peas.
Spread each naan with one-quarter of soup mixture, and top with potato slices. Place on baking sheet, and bake 10 to 12 minutes, or until naans are hot and crisp and potatoes on top are browned and tender.
Top hot pizzas with slaw mixture.
Per pizza: Cal: 429; Protein: 17 g; Total fat: 12 g (sat. fat: 2 g); Carb: 70 g; Chol: 0 g; Sodium: 752 mg; Fiber: 12 g; Sugars: 7g
PUMPKIN, LEEK, AND MUSHROOM PITZAS
This is from the same article, and found on page 30. It begins, “Here's a great use for any leftover pumpkin or squash puree you might have after the holidays.” Come to think of it, you could have pumpkin puree almost any time, if you don't mind using canned pumpkin puree. (But don't use the canned pumpkin pie mixture that needs only eggs to finish the pie up.) Makes 4 pizzas in 30 minutes or less.
1 Tbs. Olive oil
4 small or 2 medium leeks halved or quartered and thinly sliced (4 cups)
1/4 tsp. salt
1/4 cup white wine (see note)
3/4 cup pumpkin or butternut squash puree
1/4 cup prepared pesto
4 whole-wheat pita rounds
6 button mushrooms, thinly sliced,
Preheat oven to 425 degrees F.
Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.
Stir together pumpkin puree and pesto in small bowl.
Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.
Note: I never have wine around the house, so I use 1/4 cup water in place of the wine.
Per Pizza: Cal: 333; Protein: 10 g; Total Fat: 11 g (sat. fat: 2 g); Carb: 53 g; Chol: 0 mg; Sodium: 745 mg; Fiber: 9 g; sugars: 6 g
TOMATILLO PIZZA-DILLAS
This starts off, “Provolone cheese holds pairs of corn totillas together for quesadilla-style pizza bases. If you can't find tomatillos, use thinly sliced Roma or cocktail tomatoes.” Makes 8 pizzas in 30 minutes or less.
To view this online, click here.
4 tomatillos, husked, rinsed, and sliced
1/2 tsp. olive oil
1/2 tsp. dried oregano
8 slices reduced-fat provolone cheese
16 5-inch corn tortillas
1/2cup prepared salsa
1 cup grated reduced-fat jalapeño Jack cheese (4 oz.)
Preheat oven to 425°F.
Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.
Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.
Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
SWEET-TART SALAD
This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.
To view this and the next recipe (Beet Jam) online, click here.
Ingredients
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
1/4 cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
1/3 cup radishes, chopped
Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.
Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg
BEET JAM
This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.
To view this and the previous recipe (Sweet-Tart Salad) online, click here.
Ingredients
3 apples (any eating apple), peeled cored, and chopped
1 cup (about 1/2 pound) beets, peeled and grated
1/2 cup sugar
Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.
Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg
LENTIL-POTATO PIZ'ANNS WITH BROCCOLI SLAW
This comes from the January/February 2015 issue of Vegetarian Times, page 28, and comes from Flat-Out Good, by Mary Margaret Chappell (pages 26 to 32), which shows how to “get a quick pizza fix from a flat-bread creation.” This recipe begins, “A can of Indian-spiced lentil soup is the 'sauce' on this potato-topped naan pizza.” Makes 4 pizzas in 30 minutes or less.
3 tsp. Vegetable oil or olive oil, divided
1 tsp. Mango chutney
1 tsp. Cider vinegar
2 cups broccoli slaw or grated broccoli stems and carrots
6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)
1 tsp. Curry powder
1 15-oz. Can Indian spiced lentil soup, such as Amy's Indian Golden Lentil Soup
1 cup frozen peas
4 garlic or tandoori naan
Prehead oven to 350 degrees F.
Whisk 2 tsp. Oil, chutney, and vinegar in medium bowl. Add broccoli slaw, and toss to coat. Season with salt and pepper, if desired. Set aside to marinate.
Toss potatoes with remaining 1 tsp. Oil and curry powder in bowl; seasn with salt and pepper, if desired. Spread in single layer on baking sheet, and bake 5 to 6 minutes, or until beginning to brown on edges. Set aside. Increase oven temperature to 425 degrees F.
Empty soup into strainer to strain off excess liquid. Transfer to bowl, and stir in peas.
Spread each naan with one-quarter of soup mixture, and top with potato slices. Place on baking sheet, and bake 10 to 12 minutes, or until naans are hot and crisp and potatoes on top are browned and tender.
Top hot pizzas with slaw mixture.
Per pizza: Cal: 429; Protein: 17 g; Total fat: 12 g (sat. fat: 2 g); Carb: 70 g; Chol: 0 g; Sodium: 752 mg; Fiber: 12 g; Sugars: 7g
PUMPKIN, LEEK, AND MUSHROOM PITZAS
This is from the same article, and found on page 30. It begins, “Here's a great use for any leftover pumpkin or squash puree you might have after the holidays.” Come to think of it, you could have pumpkin puree almost any time, if you don't mind using canned pumpkin puree. (But don't use the canned pumpkin pie mixture that needs only eggs to finish the pie up.) Makes 4 pizzas in 30 minutes or less.
1 Tbs. Olive oil
4 small or 2 medium leeks halved or quartered and thinly sliced (4 cups)
1/4 tsp. salt
1/4 cup white wine (see note)
3/4 cup pumpkin or butternut squash puree
1/4 cup prepared pesto
4 whole-wheat pita rounds
6 button mushrooms, thinly sliced,
Preheat oven to 425 degrees F.
Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.
Stir together pumpkin puree and pesto in small bowl.
Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.
Note: I never have wine around the house, so I use 1/4 cup water in place of the wine.
Per Pizza: Cal: 333; Protein: 10 g; Total Fat: 11 g (sat. fat: 2 g); Carb: 53 g; Chol: 0 mg; Sodium: 745 mg; Fiber: 9 g; sugars: 6 g
TOMATILLO PIZZA-DILLAS
This starts off, “Provolone cheese holds pairs of corn totillas together for quesadilla-style pizza bases. If you can't find tomatillos, use thinly sliced Roma or cocktail tomatoes.” Makes 8 pizzas in 30 minutes or less.
To view this online, click here.
4 tomatillos, husked, rinsed, and sliced
1/2 tsp. olive oil
1/2 tsp. dried oregano
8 slices reduced-fat provolone cheese
16 5-inch corn tortillas
1/2cup prepared salsa
1 cup grated reduced-fat jalapeño Jack cheese (4 oz.)
Preheat oven to 425°F.
Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.
Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.
Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
SWEET-TART SALAD
This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.
To view this and the next recipe (Beet Jam) online, click here.
Ingredients
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
1/4 cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
1/3 cup radishes, chopped
Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.
Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg
BEET JAM
This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.
To view this and the previous recipe (Sweet-Tart Salad) online, click here.
Ingredients
3 apples (any eating apple), peeled cored, and chopped
1 cup (about 1/2 pound) beets, peeled and grated
1/2 cup sugar
Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.
Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg
Friday, July 3, 2015
4th of July Weekend Recipes
Tomorrow is the 4th of July. Here are a few more recipes to get you in the mood. Hope everyone has a fun - and safe - weekend. Enjoy!
CAMPFIRE CINNAMON ROLLS
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.
To view this online, along with part of the Baker Chick's blog and photos, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter- softened
Frosting:
2 tablespoons softened butter
4 oz cream cheese
1 tsp vanilla extract or paste
2-3 cups of powdered sugar (depending on how sweet you like it.)
Instructions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Stir together the brown sugar and cinnamon.
On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.
Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.
The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.
Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.
Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise- this is what worked for us.)
Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.
For the Frosting: (make ahead of time and bring in the cooler)
Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.
Note: If you want to make this recipe at home, bake at 325F for 20 minutes.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
RED, WHITE, AND BLUE POTATO SALAD
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Directions
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.
Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.
Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
BERRY CHERRY CUSTARD PIE
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 9-inch unbaked pie crust (recipe follows)
4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)
3 large eggs
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 cup heavy cream
zest of 1 lemon
Instructions
Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.
Fill the un-baked crust with the fresh berries/cherries.
Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.
Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.
PERFECT PIE CRUST
yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust
Ingredients
2 1/2 cups all purpose flour
2 sticks unsalted butter, cold, cut into cubes
1 tsp. salt
1 tsp. sugar
1/4-1/2 cups ice water
Instructions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
CAMPFIRE CINNAMON ROLLS
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.
To view this online, along with part of the Baker Chick's blog and photos, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter- softened
Frosting:
2 tablespoons softened butter
4 oz cream cheese
1 tsp vanilla extract or paste
2-3 cups of powdered sugar (depending on how sweet you like it.)
Instructions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Stir together the brown sugar and cinnamon.
On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.
Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.
The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.
Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.
Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise- this is what worked for us.)
Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.
For the Frosting: (make ahead of time and bring in the cooler)
Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.
Note: If you want to make this recipe at home, bake at 325F for 20 minutes.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
RED, WHITE, AND BLUE POTATO SALAD
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Directions
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.
Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.
Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
BERRY CHERRY CUSTARD PIE
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 9-inch unbaked pie crust (recipe follows)
4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)
3 large eggs
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 cup heavy cream
zest of 1 lemon
Instructions
Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.
Fill the un-baked crust with the fresh berries/cherries.
Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.
Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.
PERFECT PIE CRUST
yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust
Ingredients
2 1/2 cups all purpose flour
2 sticks unsalted butter, cold, cut into cubes
1 tsp. salt
1 tsp. sugar
1/4-1/2 cups ice water
Instructions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
Thursday, July 2, 2015
Desserts - Diabetic Thursday
It's Thursday, which means (drum roll, please) diabetic recipes. And yes, diabetic food can be yummy. These desserts, which will fit in very nicely with your 4th of July celebrations, will prove that in very little time. Enjoy!
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Print Version: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays. Place in freezer and stir with fork from time to time to break up ice crystals. When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121, Cholesterol: 5 mg, Carbohydrate: 22 g, Protein: 8 g, Sodium: 117 mg, Fat: 0.5 g; Diabetic Exchanges: 1 Milk, 1/2 Fruit
FRUIT ROLL-UP COOKIES
Makes: About 32 Cookies
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
View online: http://diabeticgourmet.com/recipes/html/521.shtml
Ingredients
Filling:
8 oz. pitted dried dates
1 cup orange juice
1/4 teaspoon ground cinnamon
Dough:
2-1/4 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup margarine or butter
1/4 cup vegetable oil
1/4 cup 2% plain yogurt
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon grated orange zest
Directions
Preheat the oven to 350 degrees F.
Spray a large baking sheet with vegetable spray.
Make the filling: In a saucepan bring the dates, orange juice and cinnamon to a boil; reduce heat to medium-low and cook 10 minutes or until soft. Mash with a fork until liquid is absorbed. Refrigerate.
Make the dough: In a food processor, combine the flour, sugar, margarine, oil, yogurt, water, vanilla and orange zest; process until dough forms. Add up to 1 tablespoon more water, if necessary. Divide dough in half; form each half into a ball, wrap and refrigerate for 15 minutes or until chilled.
Between 2 sheets of waxed paper sprinkled with flour, roll one of the dough balls into a rectangle, approximately 12 by 10 inches and 1/8 inch thick. Remove top sheet of waxed paper. Spread half of date mixture over rolled dough.
Starting at short end and using the waxed paper as an aid, roll up tightly. Cut into 1/2-inch slices and place on prepared baking sheet. Repeat with remaining dough and filling.
Nutritional Information Per Serving: Calories: 102; Protein: 1 g; Fat: 1 g; Sodium: 20 mg; Carbohydrates: 17 g; Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat
INDIVIDUAL MINIATURE CHEESECAKES
Makes: 10 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Ingredients
1 cup 5% ricotta cheese
1 cup low-fat cottage cheese
1/3 cup granulated sugar
1 medium egg
1/4 cup light sour cream
1/2 teaspoon cornstarch
1/8 vanilla extract
Fruit Puree (optional)
Directions
Preheat the oven to 350 degrees F.
Line 10 muffin cups with muffin paper cups.
In a food processor, combine ricotta cheese, cottage cheese and sugar; puree until smooth. Beat in egg. Blend in sour cream, cornstarch and vanilla until well mixed. Divide batter among muffin cups.
Set muffin tin in larger pan; pour in enough hot water to come half way up sides.
Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove from water bath; cool on wire rack. Chill.
Serve with fruit puree, if desired.
Nutritional Information Per Serving: Calories: 127; Protein: 6 g; Fat: 8 g; Sodium: 268 mg; Cholesterol: 42 mg; Carbohydrates: 9 g; Exchanges: 2/3 Other Carbohydrate, 1 Lean Meat, 1 Fat
CINNAMON APPLE COFFEE CAKE
Yield: 1 coffee cake (9 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View online: http://diabeticgourmet.com/recipes/html/513.shtml
Ingredients
1/2 cup packed brown sugar
1/4 cup margarine, softened
2 large egg whites
1/2 cup low-fat (1 percent fat) buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 medium apple, unpeeled, cored and finely chopped
Directions
Preheat the oven to 375 degrees F.
Prepare a 9-inch square baking pan with nonstick pan spray.
In a large bowl, beat together the sugar, margarine, and egg whites until smooth. Stir in the buttermilk. Add the flour, baking powder, baking soda, cinnamon, and salt and mix just until the ingredients are moistened. (The batter will be stiff.) Fold in the apple.
Spread the batter in the prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cut into nine 3-inch squares. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 214; Protein: 4 g; Fat: 5 g; Sodium: 306 mg; Cholesterol: 0 mg; Carbohydrates: 37 g; Exchanges: 2-1/2 Other Carbohydrate, 1/2 Fat
OLD-FASHIONED VANILLA CUSTARD
Makes: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/596.shtml
Ingredients
3 large eggs, slightly beaten, or 3/4 cup egg substitute
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fat-free milk
1/2 teaspoon pure vanilla extract
Pinch of ground cinnamon
Directions
Preheat the oven to 325 degrees F.
In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir in the milk and vanilla.
Pour 1/2 cup of custard into each of six 5-ounce custard cups. Sprinkle with cinnamon.
Set the filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups.
Bake on the center rack of the oven for 35 minutes, or until a knife inserted in the custard comes out clean. Serve hot, warm, or chilled.
Nutritional Information Per Serving: Calories: 82; Protein: 6 g; Fat: 3 g; Sodium: 171 mg; Cholesterol: 108 mg; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 8 g; Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat
BUTTERSCOTCH OATMEAL COOKIES
Yield: about 4 dozen cookies
Serving size: 1 cookie
View Recipe: http://diabeticgourmet.com/recipes/html/1082.shtml
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl.
Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 130; Protein: 1 g; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Print Version: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays. Place in freezer and stir with fork from time to time to break up ice crystals. When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121, Cholesterol: 5 mg, Carbohydrate: 22 g, Protein: 8 g, Sodium: 117 mg, Fat: 0.5 g; Diabetic Exchanges: 1 Milk, 1/2 Fruit
FRUIT ROLL-UP COOKIES
Makes: About 32 Cookies
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
View online: http://diabeticgourmet.com/recipes/html/521.shtml
Ingredients
Filling:
8 oz. pitted dried dates
1 cup orange juice
1/4 teaspoon ground cinnamon
Dough:
2-1/4 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup margarine or butter
1/4 cup vegetable oil
1/4 cup 2% plain yogurt
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon grated orange zest
Directions
Preheat the oven to 350 degrees F.
Spray a large baking sheet with vegetable spray.
Make the filling: In a saucepan bring the dates, orange juice and cinnamon to a boil; reduce heat to medium-low and cook 10 minutes or until soft. Mash with a fork until liquid is absorbed. Refrigerate.
Make the dough: In a food processor, combine the flour, sugar, margarine, oil, yogurt, water, vanilla and orange zest; process until dough forms. Add up to 1 tablespoon more water, if necessary. Divide dough in half; form each half into a ball, wrap and refrigerate for 15 minutes or until chilled.
Between 2 sheets of waxed paper sprinkled with flour, roll one of the dough balls into a rectangle, approximately 12 by 10 inches and 1/8 inch thick. Remove top sheet of waxed paper. Spread half of date mixture over rolled dough.
Starting at short end and using the waxed paper as an aid, roll up tightly. Cut into 1/2-inch slices and place on prepared baking sheet. Repeat with remaining dough and filling.
Nutritional Information Per Serving: Calories: 102; Protein: 1 g; Fat: 1 g; Sodium: 20 mg; Carbohydrates: 17 g; Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat
INDIVIDUAL MINIATURE CHEESECAKES
Makes: 10 Servings
Source: The Best Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Ingredients
1 cup 5% ricotta cheese
1 cup low-fat cottage cheese
1/3 cup granulated sugar
1 medium egg
1/4 cup light sour cream
1/2 teaspoon cornstarch
1/8 vanilla extract
Fruit Puree (optional)
Directions
Preheat the oven to 350 degrees F.
Line 10 muffin cups with muffin paper cups.
In a food processor, combine ricotta cheese, cottage cheese and sugar; puree until smooth. Beat in egg. Blend in sour cream, cornstarch and vanilla until well mixed. Divide batter among muffin cups.
Set muffin tin in larger pan; pour in enough hot water to come half way up sides.
Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove from water bath; cool on wire rack. Chill.
Serve with fruit puree, if desired.
Nutritional Information Per Serving: Calories: 127; Protein: 6 g; Fat: 8 g; Sodium: 268 mg; Cholesterol: 42 mg; Carbohydrates: 9 g; Exchanges: 2/3 Other Carbohydrate, 1 Lean Meat, 1 Fat
CINNAMON APPLE COFFEE CAKE
Yield: 1 coffee cake (9 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View online: http://diabeticgourmet.com/recipes/html/513.shtml
Ingredients
1/2 cup packed brown sugar
1/4 cup margarine, softened
2 large egg whites
1/2 cup low-fat (1 percent fat) buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 medium apple, unpeeled, cored and finely chopped
Directions
Preheat the oven to 375 degrees F.
Prepare a 9-inch square baking pan with nonstick pan spray.
In a large bowl, beat together the sugar, margarine, and egg whites until smooth. Stir in the buttermilk. Add the flour, baking powder, baking soda, cinnamon, and salt and mix just until the ingredients are moistened. (The batter will be stiff.) Fold in the apple.
Spread the batter in the prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cut into nine 3-inch squares. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 214; Protein: 4 g; Fat: 5 g; Sodium: 306 mg; Cholesterol: 0 mg; Carbohydrates: 37 g; Exchanges: 2-1/2 Other Carbohydrate, 1/2 Fat
OLD-FASHIONED VANILLA CUSTARD
Makes: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/596.shtml
Ingredients
3 large eggs, slightly beaten, or 3/4 cup egg substitute
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fat-free milk
1/2 teaspoon pure vanilla extract
Pinch of ground cinnamon
Directions
Preheat the oven to 325 degrees F.
In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir in the milk and vanilla.
Pour 1/2 cup of custard into each of six 5-ounce custard cups. Sprinkle with cinnamon.
Set the filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups.
Bake on the center rack of the oven for 35 minutes, or until a knife inserted in the custard comes out clean. Serve hot, warm, or chilled.
Nutritional Information Per Serving: Calories: 82; Protein: 6 g; Fat: 3 g; Sodium: 171 mg; Cholesterol: 108 mg; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 8 g; Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat
BUTTERSCOTCH OATMEAL COOKIES
Yield: about 4 dozen cookies
Serving size: 1 cookie
View Recipe: http://diabeticgourmet.com/recipes/html/1082.shtml
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl.
Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 130; Protein: 1 g; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
Wednesday, July 1, 2015
Ice Cream
I scream! You scream! We all scream for ice cream!
Most of us, in the U.S., anyway, grew up eating ice cream, at one time or another. When I was a kid, my dad used to break out the ice cream maker and whip up a batch or two on holidays, especially for the 4th of July. Of course, back then, the ice cream makers were hand-cranked deals which tended to build up one's arm muscles. The electric ones are so much easier! And if you've never eaten homemade ice cream, I can vouch that it's much better than most of the stuff you buy in stores. So, for those who are looking for ice cream recipes, here are several to try. Enjoy!
COCONUT ICE CREAM
This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts
Ingredients:
15 ounces cream of coconut (like Coco Lopez)
1 cup milk
1-1/2 cups heavy cream
1 cup packed coconut
Preparation:
Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.
BLUEBERRY ICE CREAM
For years, Kevin D. Weeks was About.com’s Cooking for Two guide. He wrote, “I'm not a huge ice cream fan, but sometimes I have clients ask for it so when I got a chance to buy a factory-rebuilt Cuisinart ice cream maker for $20 I jumped at the chance. I'm still learning the ins and outs of ice cream making, but I was pleased with this recipe. Blueberries are one of my favorite fruits (along with being, supposedly, a particularly healthy fruit) and this simple preparation is rich and luscious. Coriander has a particular affinity to blueberries, so I highly recommend including it. Makes 1 quart.” Prep Time: 45 minutes; Total Time: 45 minutes
Ingredients:
1/2 cup sugar
2 cups fresh or frozen blueberries
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. ground coriander
Pinch of salt
2 cups heavy cream
Preparation:
Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.
When sugar is dissolved, add berries, lemon juice, vanilla extract, coriander, and salt.
Cook over low heat, stirring occasionally, until berries begin to burst.
Remove from heat and mash berries.
Cool to room temperature, then chill in the regrigerator.
Thoroughly combine berries and cream. Pour into ice cream maker, and follow manufacturer directions.
Note: You can subsustitute half and half for the heavy cream.
RASPBERRY SORBET
Carroll Pellegrinelli, About.com’s Desserts and Baking guide, writes, “The best way to describe this Raspberry Sorbet is by saying it's a little tart, but not too much. It's sweet, but not overly. Cold and refreshing says it all.”
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1-1/2 quarts
Ingredients:
3 cups water
1 cup sugar
1 tablespoon lemon juice
5 cups fresh raspberries, gently washed and dried or 5 cups defrosted frozen raspberries with juice may also be used or 2 cups raspberry puree* may also be used
Preparation:
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process raspberries, in batches, in a blender or food processor until smooth. Put through strainer to remove seeds. Stir lemon juice and puree into cooled sugar water. Mix completely. Cover and chill at least 2 hours or overnight.
Pour mixture into the freezer container of a 1-gallon** ice-cream maker, and freeze according to manufacturers' instructions
Notes in the Margin:
* If puree is already sweetened, omit the sugar.
** If you only have a quart ice cream freezer like I do, you can either make this in two batches or try this. Freeze extra raspberry mixture in ice trays. Use the raspberry cubes the next time you serve fruit punch or have a big punch bowl.
PEACH ICE CREAM: Frozen Summer Sun
Kevin D. Weeks was About.com's Cooking for 2 blog for a number of years. It is now written by Janet A. Zimmerman. This was from one of Kevin's posts. He wrote, "Although peaches are best when warmed, who can resist peach ice cream? It's like a bite of chilled sun. When I a kid my mother's peach ice cream had chunks of frozen peaches in it, which I didn't consider ideal. Ice cream should be smooth in my book. So I cook these peaches and then puree them*. I also forgo the egg base in this version and just use milk and heavy cream. Makes about 1 quart."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: Approximately 1 quart.
Ingredients:
1 1/2 lb. fresh peaches; peeled, pitted, and cut into small chunks*
1/2 - 3/4 cup sugar (depending on sweetness of peaches)
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. ground cardomom
Pinch of salt
2 cups milk
1 cup heavy cream**
Preparation:
Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.
When sugar is dissolved, add peaches, lemon juice, vanilla extract, cardomom, and salt.
Cook over low heat, stirring occasionally, until peaches are tender.
Remove from heat and puree. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Thoroughly combine peaches, milk and cream. Pour into ice cream maker, and follow manufacturer directions.
*Note 1: If you like those frozen chunks, feel free to peel and cut up another peach or two, chill the chunks, and toss them into the final mixture.
**Note 2: You can substitute half and half for the heavy cream.
ORANGE ICE CREAM: Frozen Florida Sunshine
From another of Kevin D. Weeks' post. He wrote, "Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Since buying an ice cream maker1 a couple of years ago I've been making ice cream in some flavor four or five times a year. Because I insist on experimenting, sometimes it works out and sometimes it doesn't. This orange ice cream definitely worked and the high fat content not only makes it richer but keeps the ice cream softer. Makes 1 quart."
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes;Yield: About 1 quart
Ingredients:
1 1/2 cups freshly squeezed orange juice (strain to remove pulp)
1/3 cup (100 grams) granulated white sugar (or to taste)
1 Tbsp. orange zest
1 1/4 cups heavy whipping cream
1/4 cup whole milk
2 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
Preparation:
Combine orange juice, sugar and orange zest in a sauce pan over medium and bring to simmer, stirring until sugar is dissolved. Remove from heat. Chill in refrigerator for 4 hours (until approximately 40 degrees).
Combine all ingredients and process in ice cream freezer according to manufacturer's directions.*
Chill in freezer for at least two hours until set. Garnish with candied orange peel or candied ginger.
*Note: I've found that 24 hours isn't long enough to get the container properly cold — I suspect because I keep opening the freezer for ice cubes in the summer. So I give it 48 hours to chill before making ice cream.
LIME ICE CREAM: Makes Me Feel Fine...
I think Kevin Weeks loved home made ice cream as much as I do. He wrote, "When the temperature hits the 90s I turn to ice cream to cool off and one of my favorites is lime ice cream. This recipe is adapted from my recipe for Lime Icebox Pie. Sometimes I even make graham cracker crust, break it up, and stir it in at the end but when I made this batch I didn't know I'd run out of graham cracker crumbs. Makes about 1 quart."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes
Ingredients:
2 cups whole milk*
2/3 cup lime juice (4 - 6 whole limes)
1/2 cup half-and-half
1/8 tsp. salt
1 (14-ounce) can sweetened condensed milk*
Preparation:
Thoroughly combine all ingredients in a medium bowl.
Refrigerate for at least 4 hours.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.***
Transfer ice cream to a freezer-safe container; cover and freeze for 1 hour or until firm.
*Note 1: You can reduce the calorie count by using 2 percent milk and low-fat sweetened condensed milk.
Most of us, in the U.S., anyway, grew up eating ice cream, at one time or another. When I was a kid, my dad used to break out the ice cream maker and whip up a batch or two on holidays, especially for the 4th of July. Of course, back then, the ice cream makers were hand-cranked deals which tended to build up one's arm muscles. The electric ones are so much easier! And if you've never eaten homemade ice cream, I can vouch that it's much better than most of the stuff you buy in stores. So, for those who are looking for ice cream recipes, here are several to try. Enjoy!
COCONUT ICE CREAM
This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts
Ingredients:
15 ounces cream of coconut (like Coco Lopez)
1 cup milk
1-1/2 cups heavy cream
1 cup packed coconut
Preparation:
Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.
BLUEBERRY ICE CREAM
For years, Kevin D. Weeks was About.com’s Cooking for Two guide. He wrote, “I'm not a huge ice cream fan, but sometimes I have clients ask for it so when I got a chance to buy a factory-rebuilt Cuisinart ice cream maker for $20 I jumped at the chance. I'm still learning the ins and outs of ice cream making, but I was pleased with this recipe. Blueberries are one of my favorite fruits (along with being, supposedly, a particularly healthy fruit) and this simple preparation is rich and luscious. Coriander has a particular affinity to blueberries, so I highly recommend including it. Makes 1 quart.” Prep Time: 45 minutes; Total Time: 45 minutes
Ingredients:
1/2 cup sugar
2 cups fresh or frozen blueberries
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. ground coriander
Pinch of salt
2 cups heavy cream
Preparation:
Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.
When sugar is dissolved, add berries, lemon juice, vanilla extract, coriander, and salt.
Cook over low heat, stirring occasionally, until berries begin to burst.
Remove from heat and mash berries.
Cool to room temperature, then chill in the regrigerator.
Thoroughly combine berries and cream. Pour into ice cream maker, and follow manufacturer directions.
Note: You can subsustitute half and half for the heavy cream.
RASPBERRY SORBET
Carroll Pellegrinelli, About.com’s Desserts and Baking guide, writes, “The best way to describe this Raspberry Sorbet is by saying it's a little tart, but not too much. It's sweet, but not overly. Cold and refreshing says it all.”
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1-1/2 quarts
Ingredients:
3 cups water
1 cup sugar
1 tablespoon lemon juice
5 cups fresh raspberries, gently washed and dried or 5 cups defrosted frozen raspberries with juice may also be used or 2 cups raspberry puree* may also be used
Preparation:
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process raspberries, in batches, in a blender or food processor until smooth. Put through strainer to remove seeds. Stir lemon juice and puree into cooled sugar water. Mix completely. Cover and chill at least 2 hours or overnight.
Pour mixture into the freezer container of a 1-gallon** ice-cream maker, and freeze according to manufacturers' instructions
Notes in the Margin:
* If puree is already sweetened, omit the sugar.
** If you only have a quart ice cream freezer like I do, you can either make this in two batches or try this. Freeze extra raspberry mixture in ice trays. Use the raspberry cubes the next time you serve fruit punch or have a big punch bowl.
PEACH ICE CREAM: Frozen Summer Sun
Kevin D. Weeks was About.com's Cooking for 2 blog for a number of years. It is now written by Janet A. Zimmerman. This was from one of Kevin's posts. He wrote, "Although peaches are best when warmed, who can resist peach ice cream? It's like a bite of chilled sun. When I a kid my mother's peach ice cream had chunks of frozen peaches in it, which I didn't consider ideal. Ice cream should be smooth in my book. So I cook these peaches and then puree them*. I also forgo the egg base in this version and just use milk and heavy cream. Makes about 1 quart."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: Approximately 1 quart.
Ingredients:
1 1/2 lb. fresh peaches; peeled, pitted, and cut into small chunks*
1/2 - 3/4 cup sugar (depending on sweetness of peaches)
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. ground cardomom
Pinch of salt
2 cups milk
1 cup heavy cream**
Preparation:
Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.
When sugar is dissolved, add peaches, lemon juice, vanilla extract, cardomom, and salt.
Cook over low heat, stirring occasionally, until peaches are tender.
Remove from heat and puree. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Thoroughly combine peaches, milk and cream. Pour into ice cream maker, and follow manufacturer directions.
*Note 1: If you like those frozen chunks, feel free to peel and cut up another peach or two, chill the chunks, and toss them into the final mixture.
**Note 2: You can substitute half and half for the heavy cream.
ORANGE ICE CREAM: Frozen Florida Sunshine
From another of Kevin D. Weeks' post. He wrote, "Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Since buying an ice cream maker1 a couple of years ago I've been making ice cream in some flavor four or five times a year. Because I insist on experimenting, sometimes it works out and sometimes it doesn't. This orange ice cream definitely worked and the high fat content not only makes it richer but keeps the ice cream softer. Makes 1 quart."
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes;Yield: About 1 quart
Ingredients:
1 1/2 cups freshly squeezed orange juice (strain to remove pulp)
1/3 cup (100 grams) granulated white sugar (or to taste)
1 Tbsp. orange zest
1 1/4 cups heavy whipping cream
1/4 cup whole milk
2 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
Preparation:
Combine orange juice, sugar and orange zest in a sauce pan over medium and bring to simmer, stirring until sugar is dissolved. Remove from heat. Chill in refrigerator for 4 hours (until approximately 40 degrees).
Combine all ingredients and process in ice cream freezer according to manufacturer's directions.*
Chill in freezer for at least two hours until set. Garnish with candied orange peel or candied ginger.
*Note: I've found that 24 hours isn't long enough to get the container properly cold — I suspect because I keep opening the freezer for ice cubes in the summer. So I give it 48 hours to chill before making ice cream.
LIME ICE CREAM: Makes Me Feel Fine...
I think Kevin Weeks loved home made ice cream as much as I do. He wrote, "When the temperature hits the 90s I turn to ice cream to cool off and one of my favorites is lime ice cream. This recipe is adapted from my recipe for Lime Icebox Pie. Sometimes I even make graham cracker crust, break it up, and stir it in at the end but when I made this batch I didn't know I'd run out of graham cracker crumbs. Makes about 1 quart."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes
Ingredients:
2 cups whole milk*
2/3 cup lime juice (4 - 6 whole limes)
1/2 cup half-and-half
1/8 tsp. salt
1 (14-ounce) can sweetened condensed milk*
Preparation:
Thoroughly combine all ingredients in a medium bowl.
Refrigerate for at least 4 hours.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.***
Transfer ice cream to a freezer-safe container; cover and freeze for 1 hour or until firm.
*Note 1: You can reduce the calorie count by using 2 percent milk and low-fat sweetened condensed milk.
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