Beginning Monday, August 10, I'll have three food blogs running: the blog you're reading (Confessions of a Foodie), Vegetarian Delights: A Confessions of a Foodie Offspring, and Diabetic Delights: A Confessions of a Foodie Offspring. I hope you check them out, as well as test out many of the recipes.
You're feed-back is always appreciated. If you find a recipe that is exceptionally good or one that you're not wild about, please let me know.
Here's to good food!
Sunday, August 9, 2015
Friday, August 7, 2015
Weekend Recipes
Here's to the weekend; hope your's is good! Here are six recipes to try over the next few days. Enjoy!
ORANGE AND ALMOND CAKE
Yield: 10 slices
Serving Size: 1 slice
Source: Great Healthy Food - Diabetes
View recipe: http://diabeticgourmet.com/recipes/html/613.shtml
Ingredients
3/4 cup all-purpose flour
Pinch of salt
2 teaspoons baking powder
2 large eggs
1/2 cup reduced-fat margarine, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup ground almonds
1/2 teaspoon almond extract
2 teaspoons finely grated orange zest
Directions
Preheat the oven to 350 degrees F.
Lightly grease the base of an 8-inch non-stick baking pan and line with parchment paper.
Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy.
Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture.
Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary.
Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center.
Strip off the parchment paper and leave the cake to cool on a wire rack.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 6 g; Sodium: 99 mg; Cholesterol: 32 mg; Dietary Fiber: 0 g; Carbohydrates: 16 g; Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat
VANILLA CHEESECAKE WITH SALTED CARAMEL
This comes from Tablespoon.com, and begins, “Creamy vanilla cheesecake with a graham cracker crust and drizzled with a dark salted caramel.” Prep Time: 1 hr 30 min; Total Time: 5 hr 30 mini; Servings: 12.
To view this online, click here.
Ingredients
Crust:
2 cups crushed graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 large eggs
Whipped Cream:
1 cup heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon vanilla extract
Salted Caramel:
3/4 cup white sugar
1/4 cup water
1/2 cup whipping cream, warmed
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt (and more for topping)
Directions
Preheat oven to 325°F.
For the crust: Combine the graham cracker crust, sugar, and butter until well combined. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 5-7 minutes.
For the cheesecake: Beat cream cheese, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating until blended after each egg. Pour into graham cracker crust. Bake for 50-55 minutes or until center is set.
Let cheesecake cool. Run a knife around the outside of the cheesecake before removing the rim. Refrigerate for at least four hours or overnight if possible.
Once cheesecake has cooled, prepare the whipped cream. For the whipping cream: Whip the heavy cream, sugar, and vanilla until soft peaks form. Spread over the top of the cheesecake.
For the salted caramel: In a large heavy saucepan combine the sugar and water over medium heat stirring constantly. Once mixture starts boiling, DO NOT STIR AT ALL. Continue to boil mixture for 8-12 minutes or until mixture turns a golden brown. Remove from heat. The mixture will continue to brown after removed from heat.
Quickly stir in butter and warmed cream, whisking until smooth. Add vanilla and sea salt and stir until combined. Pour into a container to cool. Caramel should be served at room temperature but stored in the fridge. Caramel will harden when cold.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
BROCCOLI QUICHE BITES
This is from FamiliyTime, and starts off, “After the pastry thaws, it takes just 10 minutes to put together these easy-to-make appetizers that get lots of flavor from a surprising ingredient – vegetable soup mix.” Serves: 24 pieces; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package of Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
4 eggs, beaten
1 envelope dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup whipped cottage cheese
1/2 cup shredded Cheddar cheese
Preparation
Heat the oven to 375°F. Lightly grease a 9x13-inch shallow baking dish.
Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl. Cover and refrigerate for 20 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x13-inch rectangle. Place the pastry into the bottom of the baking dish. Prick the pastry with a fork.
Spread the broccoli mixture in the baking dish. Sprinkle with the Cheddar cheese.
Bake for 30 minutes or until set. Let stand in the baking dish on a wire rack for 20 minutes. Cut into 24 pieces.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?
ORANGE AND ALMOND CAKE
Yield: 10 slices
Serving Size: 1 slice
Source: Great Healthy Food - Diabetes
View recipe: http://diabeticgourmet.com/recipes/html/613.shtml
Ingredients
3/4 cup all-purpose flour
Pinch of salt
2 teaspoons baking powder
2 large eggs
1/2 cup reduced-fat margarine, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup ground almonds
1/2 teaspoon almond extract
2 teaspoons finely grated orange zest
Directions
Preheat the oven to 350 degrees F.
Lightly grease the base of an 8-inch non-stick baking pan and line with parchment paper.
Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy.
Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture.
Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary.
Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center.
Strip off the parchment paper and leave the cake to cool on a wire rack.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 6 g; Sodium: 99 mg; Cholesterol: 32 mg; Dietary Fiber: 0 g; Carbohydrates: 16 g; Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat
VANILLA CHEESECAKE WITH SALTED CARAMEL
This comes from Tablespoon.com, and begins, “Creamy vanilla cheesecake with a graham cracker crust and drizzled with a dark salted caramel.” Prep Time: 1 hr 30 min; Total Time: 5 hr 30 mini; Servings: 12.
To view this online, click here.
Ingredients
Crust:
2 cups crushed graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 large eggs
Whipped Cream:
1 cup heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon vanilla extract
Salted Caramel:
3/4 cup white sugar
1/4 cup water
1/2 cup whipping cream, warmed
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt (and more for topping)
Directions
Preheat oven to 325°F.
For the crust: Combine the graham cracker crust, sugar, and butter until well combined. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 5-7 minutes.
For the cheesecake: Beat cream cheese, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating until blended after each egg. Pour into graham cracker crust. Bake for 50-55 minutes or until center is set.
Let cheesecake cool. Run a knife around the outside of the cheesecake before removing the rim. Refrigerate for at least four hours or overnight if possible.
Once cheesecake has cooled, prepare the whipped cream. For the whipping cream: Whip the heavy cream, sugar, and vanilla until soft peaks form. Spread over the top of the cheesecake.
For the salted caramel: In a large heavy saucepan combine the sugar and water over medium heat stirring constantly. Once mixture starts boiling, DO NOT STIR AT ALL. Continue to boil mixture for 8-12 minutes or until mixture turns a golden brown. Remove from heat. The mixture will continue to brown after removed from heat.
Quickly stir in butter and warmed cream, whisking until smooth. Add vanilla and sea salt and stir until combined. Pour into a container to cool. Caramel should be served at room temperature but stored in the fridge. Caramel will harden when cold.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
BROCCOLI QUICHE BITES
This is from FamiliyTime, and starts off, “After the pastry thaws, it takes just 10 minutes to put together these easy-to-make appetizers that get lots of flavor from a surprising ingredient – vegetable soup mix.” Serves: 24 pieces; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package of Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
4 eggs, beaten
1 envelope dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup whipped cottage cheese
1/2 cup shredded Cheddar cheese
Preparation
Heat the oven to 375°F. Lightly grease a 9x13-inch shallow baking dish.
Stir the eggs, soup mix, broccoli and cottage cheese in a medium bowl. Cover and refrigerate for 20 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x13-inch rectangle. Place the pastry into the bottom of the baking dish. Prick the pastry with a fork.
Spread the broccoli mixture in the baking dish. Sprinkle with the Cheddar cheese.
Bake for 30 minutes or until set. Let stand in the baking dish on a wire rack for 20 minutes. Cut into 24 pieces.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?
Thursday, August 6, 2015
Diabetic Thursday
Years ago, before I had a diabetic to cook for, I thought that diabetic food would be complicated and boring. Turns out, that couldn't be farther from the truth. These six recipes show how easy and non-boring diabetic food can be. Enjoy!
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F.
Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information Per Serving: Calories: 257; Protein: 18 g; Fat: 9 g; Sodium: 795 mg; Cholesterol: 45 mg; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
CHICKEN BREASTS WITH ROSEMARY
Find this recipe at: http://diabeticgourmet.com/recipes/html/277.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Yield: 4 Servings
Ingredients
1 tablespoon olive oil, divided
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves (4 ounces each)
1/3 cup dry white wine or reduced-sodium chicken broth
1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Directions
Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.
Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.
Nutritional Information Per Serving: Calories: 188; Protein: 25.6 g; Fat: 6.4 g; Sodium: 209 mg; Cholesterol: 69 mg; Carbohydrates: 2.6 g; Exchanges: 1/2 Vegetable, 3 Meat
ITALIAN PITA CRISPS
Serves: 8 (32 appetizers)
Serving Size: 4 crisps
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/600.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
CHICKEN GUMBO SOUP
Yield: 6 servings
Serving size: 1 cup
Source: The New Soul Food Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/279.shtml
Ingredients
1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions
Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
Add the tomatoes, corn, and okra and simmer for 15 minutes.
In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Nutritional Information Per Serving: Calories: 279; Protein: 23 g; Fat: 7 g; Sodium: 720 mg; Cholesterol: 43 mg; Carbohydrates: 31 g; Exchanges: 2-1/2 Starch; 2 Lean Meat
CORN, LEEK AND RED PEPPER CASSEROLE
Find this recipe at: http://diabeticgourmet.com/recipes/html/604.shtml
Source: The Best Diabetes Cookbook
Yield: 6 Servings
Ingredients
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 cup sliced leeks
1 cup chopped red peppers
2 cups corn kernels
2-1/2 tablespoons all-purpose flour
2 whole eggs
2 egg whites
1-1/3 cups 2% evaporated milk
1/4 cup chopped fresh dill (or 2 teaspoons dried)
1/4 cup bread crumbs
1/2 teaspoon margarine or butter
Directions
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1 cup corn. Pour into prepared dish. Combine bread crumbs and margarine until crumbly. Sprinkle over top of casserole and bake for 30 minutes or until set at center.
Nutritional Information Per Serving: Calories: 169; Protein: 8 g; Fat: 5 g; Sodium: 110 mg; Cholesterol: 76 mg; Dietary Fiber: 2 g ; Carbohydrates: 26 g; Exchanges: 1 Starch, 2 Vegetable, 1 Fat
FUNKY PEAR AND APPLE SAUCE
Serves: 4
Source: Light and Easy Diabetes Cuisine
View Recipe: http://diabeticgourmet.com/recipes/html/777.shtml
Ingredients
2 ripe Anjou or Bose pears
2 Granny Smith or Golden Delicious apples
1/2 cup fresh cranberries
2 tablespoons frozen orange juice concentrate
1 cinnamon stick
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
4 walnut halves
Directions
Cut pears and apples in half and core.
Place in a medium-size saucepan with remaining ingredients except walnuts and bring to a boil. Reduce heat, cover and simmer over low heat 10 to 20 minutes until fruit is tender.
Discard cinnamon stick. Strain through food mill and serve warm or chilled, topped with a walnut half.
Nutritional Information Per Serving: Calories: 95; Protein: 1 g; Fat: 2 g; Sodium: 1 mg; Cholesterol: 0 mg; Carbohydrates: 21 g; Exchanges: 1-1/2 Fruit
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F.
Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information Per Serving: Calories: 257; Protein: 18 g; Fat: 9 g; Sodium: 795 mg; Cholesterol: 45 mg; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
CHICKEN BREASTS WITH ROSEMARY
Find this recipe at: http://diabeticgourmet.com/recipes/html/277.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Yield: 4 Servings
Ingredients
1 tablespoon olive oil, divided
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves (4 ounces each)
1/3 cup dry white wine or reduced-sodium chicken broth
1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Directions
Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.
Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.
Nutritional Information Per Serving: Calories: 188; Protein: 25.6 g; Fat: 6.4 g; Sodium: 209 mg; Cholesterol: 69 mg; Carbohydrates: 2.6 g; Exchanges: 1/2 Vegetable, 3 Meat
ITALIAN PITA CRISPS
Serves: 8 (32 appetizers)
Serving Size: 4 crisps
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/600.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
CHICKEN GUMBO SOUP
Yield: 6 servings
Serving size: 1 cup
Source: The New Soul Food Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/279.shtml
Ingredients
1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions
Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
Add the tomatoes, corn, and okra and simmer for 15 minutes.
In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Nutritional Information Per Serving: Calories: 279; Protein: 23 g; Fat: 7 g; Sodium: 720 mg; Cholesterol: 43 mg; Carbohydrates: 31 g; Exchanges: 2-1/2 Starch; 2 Lean Meat
CORN, LEEK AND RED PEPPER CASSEROLE
Find this recipe at: http://diabeticgourmet.com/recipes/html/604.shtml
Source: The Best Diabetes Cookbook
Yield: 6 Servings
Ingredients
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 cup sliced leeks
1 cup chopped red peppers
2 cups corn kernels
2-1/2 tablespoons all-purpose flour
2 whole eggs
2 egg whites
1-1/3 cups 2% evaporated milk
1/4 cup chopped fresh dill (or 2 teaspoons dried)
1/4 cup bread crumbs
1/2 teaspoon margarine or butter
Directions
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1 cup corn. Pour into prepared dish. Combine bread crumbs and margarine until crumbly. Sprinkle over top of casserole and bake for 30 minutes or until set at center.
Nutritional Information Per Serving: Calories: 169; Protein: 8 g; Fat: 5 g; Sodium: 110 mg; Cholesterol: 76 mg; Dietary Fiber: 2 g ; Carbohydrates: 26 g; Exchanges: 1 Starch, 2 Vegetable, 1 Fat
FUNKY PEAR AND APPLE SAUCE
Serves: 4
Source: Light and Easy Diabetes Cuisine
View Recipe: http://diabeticgourmet.com/recipes/html/777.shtml
Ingredients
2 ripe Anjou or Bose pears
2 Granny Smith or Golden Delicious apples
1/2 cup fresh cranberries
2 tablespoons frozen orange juice concentrate
1 cinnamon stick
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
4 walnut halves
Directions
Cut pears and apples in half and core.
Place in a medium-size saucepan with remaining ingredients except walnuts and bring to a boil. Reduce heat, cover and simmer over low heat 10 to 20 minutes until fruit is tender.
Discard cinnamon stick. Strain through food mill and serve warm or chilled, topped with a walnut half.
Nutritional Information Per Serving: Calories: 95; Protein: 1 g; Fat: 2 g; Sodium: 1 mg; Cholesterol: 0 mg; Carbohydrates: 21 g; Exchanges: 1-1/2 Fruit
Wednesday, August 5, 2015
Wednesday Recipes
It's the middle of the work week...Hooray! Here are six recipes to help you through the day. Enjoy!
EASY 3-INGREDIENT COCONUT MACAROONS
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These easy coconut macaroons are made with only 3 ingredients. Line the baking sheets with parchment paper for best results.” Prep Time: 10 minutes; Cook Time: 8 minutes; Total Time: 18 minutes; Yield: 4 dozen
To view this online, click here.
Ingredients
14 ounces shredded coconut (about 5 1/3 cups)
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
Preparation
Heat the oven to 325° F. Line baking sheets with parchment paper.
Combine all ingredients in a bowl; blend well.
Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes, until lightly browned around the edges.
Remove to rack to cool.
IRISH CABBAGE AND POTATO SLAW
Makes 16 servings
View recipe: http://diabeticgourmet.com/recipes/html/640.shtml
Ingredients
2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1-1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Directions
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.
When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).
Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.
Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g
LEMON CHIFFON CAKE
This comes from TasteofHome.com. Prep Time: 25 min; Bake: 50 min + cooling. Makes 12 - 16 servings.
To view this online, go to http://www.tasteofhome.com/recipes/lemon-chiffon-cake.
Ingredients
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Lemon Frosting:
1/3 cup butter, softened
3 cups confectioners' sugar
1/4 cup lemon juice
4-1/2 teaspoons grated lemon peel
Dash salt
Directions
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.
BAKED VEGETABLES
This comes from the now-infamous long-since-forgotten-emailing-list.
2 potatoes, peeled and cubed
4 carrots, sliced
1 head fresh broccoli, cut into florets
4 zucchinis, sliced
salt to taste
1 tablespoon olive oil
1 (1 ounce) package dry onion soup mix
you can also use cauliflower and mushrooms
Preheat oven to 400 degrees F. Lightly grease a large baking dish.
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil until well coated. Sprinkle with dry soup mix.
Bake for 30 to 45 minutes, or until vegetables are tender.
LASAGNA PRIMAVERA
This comes from FamilyTime.com, and starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Serves: 8 (about 1 1/2 cups each); Prep time: 40 minutes; Cook time: 45 minutes
To view this online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, , sliced (about 3 3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodle, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
EASY 3-INGREDIENT COCONUT MACAROONS
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These easy coconut macaroons are made with only 3 ingredients. Line the baking sheets with parchment paper for best results.” Prep Time: 10 minutes; Cook Time: 8 minutes; Total Time: 18 minutes; Yield: 4 dozen
To view this online, click here.
Ingredients
14 ounces shredded coconut (about 5 1/3 cups)
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
Preparation
Heat the oven to 325° F. Line baking sheets with parchment paper.
Combine all ingredients in a bowl; blend well.
Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes, until lightly browned around the edges.
Remove to rack to cool.
IRISH CABBAGE AND POTATO SLAW
Makes 16 servings
View recipe: http://diabeticgourmet.com/recipes/html/640.shtml
Ingredients
2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1-1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Directions
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.
When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).
Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.
Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g
LEMON CHIFFON CAKE
This comes from TasteofHome.com. Prep Time: 25 min; Bake: 50 min + cooling. Makes 12 - 16 servings.
To view this online, go to http://www.tasteofhome.com/recipes/lemon-chiffon-cake.
Ingredients
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Lemon Frosting:
1/3 cup butter, softened
3 cups confectioners' sugar
1/4 cup lemon juice
4-1/2 teaspoons grated lemon peel
Dash salt
Directions
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.
BAKED VEGETABLES
This comes from the now-infamous long-since-forgotten-emailing-list.
2 potatoes, peeled and cubed
4 carrots, sliced
1 head fresh broccoli, cut into florets
4 zucchinis, sliced
salt to taste
1 tablespoon olive oil
1 (1 ounce) package dry onion soup mix
you can also use cauliflower and mushrooms
Preheat oven to 400 degrees F. Lightly grease a large baking dish.
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil until well coated. Sprinkle with dry soup mix.
Bake for 30 to 45 minutes, or until vegetables are tender.
LASAGNA PRIMAVERA
This comes from FamilyTime.com, and starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Serves: 8 (about 1 1/2 cups each); Prep time: 40 minutes; Cook time: 45 minutes
To view this online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, , sliced (about 3 3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodle, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Tuesday, August 4, 2015
Ice Cream!
I scream! You scream! We all scream for ice cream!
Most of us have certain treats that just call (or scream) to us; during summer, that treat is frequently ice cream. And no matter how good the store bought ice cream is, homemade is extra-special. So, to celebrate summer, here are six ice cream treats. Enjoy!
VEGAN ROASTED BANANA ICE CREAM
This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts
Ingredients
1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)
Preparation
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
EACH ICE CREAM
This recipe by Julia Reed is also from The New York Times' website. It begins, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Takes about 1 hour, plus freezing; makes about 1 1/ 2 quarts, 6 to 8 servings.
To view this online, go to http://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Note: This recipe is also delicious made with fresh mangoes.
Nutritional Information per serving (6 servings): 826 calories; 59 grams fat; 36 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 4 grams dietary fiber; 71 grams sugars; 5 grams protein; 216 milligrams cholesterol; 108 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
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
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.
ORANGE ICE CREAM: Frozen Florida Sunshine
For years, Kevin D. Weeks was About.com’s Cooking for Two guide. 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.
Most of us have certain treats that just call (or scream) to us; during summer, that treat is frequently ice cream. And no matter how good the store bought ice cream is, homemade is extra-special. So, to celebrate summer, here are six ice cream treats. Enjoy!
VEGAN ROASTED BANANA ICE CREAM
This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts
Ingredients
1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)
Preparation
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
EACH ICE CREAM
This recipe by Julia Reed is also from The New York Times' website. It begins, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Takes about 1 hour, plus freezing; makes about 1 1/ 2 quarts, 6 to 8 servings.
To view this online, go to http://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Note: This recipe is also delicious made with fresh mangoes.
Nutritional Information per serving (6 servings): 826 calories; 59 grams fat; 36 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 4 grams dietary fiber; 71 grams sugars; 5 grams protein; 216 milligrams cholesterol; 108 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
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
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.
ORANGE ICE CREAM: Frozen Florida Sunshine
For years, Kevin D. Weeks was About.com’s Cooking for Two guide. 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.
Monday, August 3, 2015
Meatless Monday
I hope that the weather where you are is nice. It's been raining for weeks where I am. If only someone could figure out how to ship some of this to California to help out their drought. In the meantime, since we do have to eat, here are six vegetarian recipes to try. Enjoy!
FAVA BEAN AND PASTA TOSS
This recipe comes from the April 2005 issue of Vegetarian Times. It begins, “A versatile main dish, this works well as a warm entrée or a hearty salad. If you choose the salad option, try garnishing the dish with diced avocados. Pass with toasted focaccia sprinkled with garlic and olive oil.” Serves 6 in 30 minues or less.
To view this online, click here.
1 cup uncooked whole wheat spiral pasta
1 19-oz. can fava beans, drained and well rinsed
1 15.5-oz. can artichoke hearts, drained, well rinsed and chopped
1 6-oz. jar water-packed roasted red peppers, drained, well rinsed and diced
2 pieces oil-packed sun-dried tomatoes, drained and diced
1 Tbs. pesto
Salt and freshly ground black pepper to taste
1 cup shredded part-skim mozzarella cheese
Bring large pot of lightly salted water to a boil, and cook pasta according to package directions. Drain and rinse.
Meanwhile, put beans, artichoke hearts and red peppers in large mixing bowl. Stir together tomatoes and pesto, and stir into bean mixture. Season with salt and pepper. Add pasta, toss mixture and top with mozzarella cheese.
nutritional information Per SERVING: Calories: 250; Protein: 15 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 5 mg; Sodium: 620 mg; Fiber: 8 g; Sugar: 2 g
SOUTHWESTERN CHOPPED SALAD
This also comes from the April 2005 issue of Vegetarian Times, and begins, “Lunches get a big flavor kick with this colorful combination, guaranteed to dazzle family and friends. Pass the salad, and serve it with warmed flour or corn tortillas and lemonade.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 cup frozen corn kernels, cooked and cooled
1 avocado, diced
1 pint grape tomatoes
1 red bell pepper, diced
1 jalapeño chile, minced, optional
1 15.5-oz. can pinto beans, drained and well rinsed
4 hard-boiled eggs, chopped
1 cup crumbled tortilla chips, preferably lime-flavored
2 Tbs. olive oil
2 Tbs. fresh lime juice
1 tsp. chili powder, or to taste
1 Tbs. sugar, or more to taste
Salt and freshly ground black pepper to taste
Combine corn, avocado, tomatoes, bell pepper, jalapeño, if using, beans, eggs and tortilla chips in large salad bowl.
Stir together oil, lime juice, chili powder, sugar, salt and pepper until combined. Pour over salad mixture, and toss to combine. Serve.
nutritional information Per SERVING: Calories: 290; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 33 g; Cholesterol: 140 mg; Sodium: 330 mg; Fiber: 7 g; Sugar: 6 g
ROSEMARY RATATOUILLE FRITTATA
This one, from the November 2012 issue of Vegetarian Times, page 32, starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
SUMMER CORN AND PEACH PITA
This is from the July/August 2015 issue of Vegetarian Times, page 34. It begins, “If you can find fresh chervil for these simple sandwiches, by all means, use it—the delicate flavor of the aromatic her complements summer corn and peaches.” Serves 6 in 30 minutes or less.
To view this online, click here.
3 cups fresh or frozen corn kernels
3 peaches, cut into 8 slices each
3 cups arugula
1/2 cup coarsely chopped fresh chervil or basil
1/2 cup crumbled feta cheese
1 large shallot, thinly sliced
3 Tbs. lime juice
2 Tbs. olive oil
3 pita breads, halved
Bring 6 cups salted water to a boil. Add corn, and cook 2 minutes. Drain, rinse under cold water, and drain again. Toss corn with peaches, arugula, chervil, feta, shallot, lime juice, and oil in large bowl. Fill each pita half with 1 1/3 cups corn-peaches mixture.
nutritional information Per Pita half: Calories: 259; Protein: 9 g; Total Fat: 9 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 11 mg; Sodium: 320 mg; Fiber: 5 g; Sugar: 12 g
TOMATO-MOZZARELLA SALAD
I'm frequently amazed at where I find good recipes. This one is from Florence Fabricant in The New York Times's emailed newsletter. Serves 6 in 20 minutes (not including marinating time).
To view this online, click here.
Ingredients
2 pounds ripe plum tomatoes
1 pound fresh mozzarella cheese
1/3 cup extra-virgin olive oil
1/4 cup finely minced fresh basil
1 tablespoon drained capers
Generous pinch hot red pepper flakes
Freshly ground black pepper
Preparation
Dice the tomatoes into one-inch pieces. Place in a bowl.
Dice the mozzarella into one-half-inch pieces. Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
Allow salad to marinate an hour at room temperature, then serve.
PUMPKIN PIE SMOOTHIE
Finally, this is from the Share: Reader Recipe column in November 2013 issue of Vegetarian Times, page 12. And while most of us think of pumpkin as a fall/winter flavor, I love pumpkin enough to eat it throughout the year.
This recipe begins, “Jen Galfano, of West Chester, Pa., created this festive drink as a post-exercise treat. 'I’m a big fan of pumpkin pie,” she says, “but I only like the inside of the pie and not the crust, so this smoothie was the perfect solution—I feel like I’m drinking pie for breakfast.'” And what do I say about this recipe? Yum!
To view this online, click here.
1 cup unsweetened soymilk or almond milk
1/2 cup pumpkin purée
1/4 cup graham cracker crumbs
1 banana, sliced and frozen
1 Tbs. agave nectar
1/2 tsp. ground cinnamon
1 pinch salt
Freshly grated nutmeg, for sprinkling
Blend soymilk, pumpkin purée, graham cracker crumbs, banana, agave nectar, cinnamon, salt, and 1/2 cup crushed ice in blender until smooth. Sprinkle with nutmeg.
nutritional information Per 1-cup serving: Calories: 199; Protein: 6 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 175 mg; Fiber: 5 g; Sugar: 22 g
FAVA BEAN AND PASTA TOSS
This recipe comes from the April 2005 issue of Vegetarian Times. It begins, “A versatile main dish, this works well as a warm entrée or a hearty salad. If you choose the salad option, try garnishing the dish with diced avocados. Pass with toasted focaccia sprinkled with garlic and olive oil.” Serves 6 in 30 minues or less.
To view this online, click here.
1 cup uncooked whole wheat spiral pasta
1 19-oz. can fava beans, drained and well rinsed
1 15.5-oz. can artichoke hearts, drained, well rinsed and chopped
1 6-oz. jar water-packed roasted red peppers, drained, well rinsed and diced
2 pieces oil-packed sun-dried tomatoes, drained and diced
1 Tbs. pesto
Salt and freshly ground black pepper to taste
1 cup shredded part-skim mozzarella cheese
Bring large pot of lightly salted water to a boil, and cook pasta according to package directions. Drain and rinse.
Meanwhile, put beans, artichoke hearts and red peppers in large mixing bowl. Stir together tomatoes and pesto, and stir into bean mixture. Season with salt and pepper. Add pasta, toss mixture and top with mozzarella cheese.
nutritional information Per SERVING: Calories: 250; Protein: 15 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 5 mg; Sodium: 620 mg; Fiber: 8 g; Sugar: 2 g
SOUTHWESTERN CHOPPED SALAD
This also comes from the April 2005 issue of Vegetarian Times, and begins, “Lunches get a big flavor kick with this colorful combination, guaranteed to dazzle family and friends. Pass the salad, and serve it with warmed flour or corn tortillas and lemonade.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 cup frozen corn kernels, cooked and cooled
1 avocado, diced
1 pint grape tomatoes
1 red bell pepper, diced
1 jalapeño chile, minced, optional
1 15.5-oz. can pinto beans, drained and well rinsed
4 hard-boiled eggs, chopped
1 cup crumbled tortilla chips, preferably lime-flavored
2 Tbs. olive oil
2 Tbs. fresh lime juice
1 tsp. chili powder, or to taste
1 Tbs. sugar, or more to taste
Salt and freshly ground black pepper to taste
Combine corn, avocado, tomatoes, bell pepper, jalapeño, if using, beans, eggs and tortilla chips in large salad bowl.
Stir together oil, lime juice, chili powder, sugar, salt and pepper until combined. Pour over salad mixture, and toss to combine. Serve.
nutritional information Per SERVING: Calories: 290; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 33 g; Cholesterol: 140 mg; Sodium: 330 mg; Fiber: 7 g; Sugar: 6 g
ROSEMARY RATATOUILLE FRITTATA
This one, from the November 2012 issue of Vegetarian Times, page 32, starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
SUMMER CORN AND PEACH PITA
This is from the July/August 2015 issue of Vegetarian Times, page 34. It begins, “If you can find fresh chervil for these simple sandwiches, by all means, use it—the delicate flavor of the aromatic her complements summer corn and peaches.” Serves 6 in 30 minutes or less.
To view this online, click here.
3 cups fresh or frozen corn kernels
3 peaches, cut into 8 slices each
3 cups arugula
1/2 cup coarsely chopped fresh chervil or basil
1/2 cup crumbled feta cheese
1 large shallot, thinly sliced
3 Tbs. lime juice
2 Tbs. olive oil
3 pita breads, halved
Bring 6 cups salted water to a boil. Add corn, and cook 2 minutes. Drain, rinse under cold water, and drain again. Toss corn with peaches, arugula, chervil, feta, shallot, lime juice, and oil in large bowl. Fill each pita half with 1 1/3 cups corn-peaches mixture.
nutritional information Per Pita half: Calories: 259; Protein: 9 g; Total Fat: 9 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 11 mg; Sodium: 320 mg; Fiber: 5 g; Sugar: 12 g
TOMATO-MOZZARELLA SALAD
I'm frequently amazed at where I find good recipes. This one is from Florence Fabricant in The New York Times's emailed newsletter. Serves 6 in 20 minutes (not including marinating time).
To view this online, click here.
Ingredients
2 pounds ripe plum tomatoes
1 pound fresh mozzarella cheese
1/3 cup extra-virgin olive oil
1/4 cup finely minced fresh basil
1 tablespoon drained capers
Generous pinch hot red pepper flakes
Freshly ground black pepper
Preparation
Dice the tomatoes into one-inch pieces. Place in a bowl.
Dice the mozzarella into one-half-inch pieces. Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
Allow salad to marinate an hour at room temperature, then serve.
PUMPKIN PIE SMOOTHIE
Finally, this is from the Share: Reader Recipe column in November 2013 issue of Vegetarian Times, page 12. And while most of us think of pumpkin as a fall/winter flavor, I love pumpkin enough to eat it throughout the year.
This recipe begins, “Jen Galfano, of West Chester, Pa., created this festive drink as a post-exercise treat. 'I’m a big fan of pumpkin pie,” she says, “but I only like the inside of the pie and not the crust, so this smoothie was the perfect solution—I feel like I’m drinking pie for breakfast.'” And what do I say about this recipe? Yum!
To view this online, click here.
1 cup unsweetened soymilk or almond milk
1/2 cup pumpkin purée
1/4 cup graham cracker crumbs
1 banana, sliced and frozen
1 Tbs. agave nectar
1/2 tsp. ground cinnamon
1 pinch salt
Freshly grated nutmeg, for sprinkling
Blend soymilk, pumpkin purée, graham cracker crumbs, banana, agave nectar, cinnamon, salt, and 1/2 cup crushed ice in blender until smooth. Sprinkle with nutmeg.
nutritional information Per 1-cup serving: Calories: 199; Protein: 6 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 175 mg; Fiber: 5 g; Sugar: 22 g
Saturday, August 1, 2015
Changes Coming to Blog
Hey, Readers and Fellow Foodies, just a quick note: I'll be making a few changes to Confessions Of A Foodie in the near future.
I think I hear a slight gasp...Oh, no, I just found this blog and I enjoy the recipes, or I really like the way things are now...
Not to worry...change can sometimes be a good thing. Beginning the week of August 10, I'll be branching off to create a second - and possibly a third - food blog. This blog - the one you're reading now - will continue on in its current format: Mondays will remain Meatless Monday, chock full of vegetarian offerings (which, as you probably have noticed, occasionally have its recipes drifting into other week-day blog postings), Tuesday and Wednesday will remain Week Day/Night Recipes (or named for the appropriate day), Thursday will still be Diabetic Thursday, with yummy recipes for those living with diabetes, and Friday will remain Weekend Recipes.
Okay, so what are the changes? On August 10, I'll still post a Meatless Monday here, but I'll also branch off into a completely vegetarian blog, while keeping this blog going. As many of my readers know (or have, at least, guessed), I'm a vegetarian, so it really makes sense for me to begin a strictly vegetarian blog. This way, readers who are also vegetarian can read through each day's postings without worrying about meeting (meating?) something that they normally wouldn't eat. Yes, I know, not everything I post Tuesday through Friday has meat in it, so vegetarians can eat them; many of those non-meat foods will wander occasionally into the veggie blog.
I'm also seriously considering adding a third blog of strictly diabetic food and/or heart-health food. (Maybe two separate blogs there? Geez, I'm getting ahead of myself!) But, of course, I'll still have Diabetic Thursday here on this blog.
I plan to remind you, my loyal readers, about these changes a couple of more times before they actually take place, and will add the links to these before the 10th. I hope that these changes will be as helpful as this blog has become.
Oh, and one last comment about the changes...Enjoy! (Please!)
I think I hear a slight gasp...Oh, no, I just found this blog and I enjoy the recipes, or I really like the way things are now...
Not to worry...change can sometimes be a good thing. Beginning the week of August 10, I'll be branching off to create a second - and possibly a third - food blog. This blog - the one you're reading now - will continue on in its current format: Mondays will remain Meatless Monday, chock full of vegetarian offerings (which, as you probably have noticed, occasionally have its recipes drifting into other week-day blog postings), Tuesday and Wednesday will remain Week Day/Night Recipes (or named for the appropriate day), Thursday will still be Diabetic Thursday, with yummy recipes for those living with diabetes, and Friday will remain Weekend Recipes.
Okay, so what are the changes? On August 10, I'll still post a Meatless Monday here, but I'll also branch off into a completely vegetarian blog, while keeping this blog going. As many of my readers know (or have, at least, guessed), I'm a vegetarian, so it really makes sense for me to begin a strictly vegetarian blog. This way, readers who are also vegetarian can read through each day's postings without worrying about meeting (meating?) something that they normally wouldn't eat. Yes, I know, not everything I post Tuesday through Friday has meat in it, so vegetarians can eat them; many of those non-meat foods will wander occasionally into the veggie blog.
I'm also seriously considering adding a third blog of strictly diabetic food and/or heart-health food. (Maybe two separate blogs there? Geez, I'm getting ahead of myself!) But, of course, I'll still have Diabetic Thursday here on this blog.
I plan to remind you, my loyal readers, about these changes a couple of more times before they actually take place, and will add the links to these before the 10th. I hope that these changes will be as helpful as this blog has become.
Oh, and one last comment about the changes...Enjoy! (Please!)
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