Cookies!

This is a repeat from July 15, 2014's post. Enjoy!

Who doesn't love cookies, those wonderful little disks of sweetness? Enjoy!

MAPLE SANDWICH COOKIES

Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 18 servings

Barbara Scacchi, who sent this to allrecipes.com, wrote, "Mom loves maple flavoring, so I created this recipe just for her. But the whole family loves these tasty cookies."

Ingredients:

1 cup butter or margarine, softened

3/4 cup packed brown sugar

1 egg yolk

2 cups all-purpose flour

sugar

Filling

1 1/4 cups confectioners' sugar

2 tablespoons milk

2 tablespoons butter or margarine, softened

1/2 teaspoon maple flavoring

Directions:

In a mixing bowl, cream butter and brown sugar. Beat in the egg yolk and flour; mix well. Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 325 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.

CHOCOLATE MAPLE COOKIES

Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 24 servings

Sheree Gilpin, who submitted this to allrecipes.com, wrote"My aunt made these one year for Christmas, and my husband ate about a dozen. Since he liked them so much, I asked for the recipe and have made them often."

Ingredients:

1 1/4 cups shortening

1 1/2 cups packed brown sugar

5 eggs

1 teaspoon vanilla extract

1/2 teaspoon maple flavoring

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Frosting:

2 (1 ounce) squares semisweet chocolate

1 tablespoon butter (no substitutes)

1 1/2 cups confectioners' sugar

1/4 cup milk

Directions:

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking soda and salt; gradually add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

For frosting, melt chocolate and butter in a microwave or heavy saucepan. Add sugar and milk; mix well. Frost cooled cookies.

SEMOLINA SESAME COOKIES

This recipe comes from Seattle's Macrina Bakery. The recipe starts off, “These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery and not too sweet, they'll totally satisfy the 4 p.m. nosh need!” Makes eighteen 3-inch cookies

3/4 cup plus 2 tablespoons unbleached all-purpose flour

1/3 cup plus 1 tablespoon semolina flour

1/4 teaspoon kosher salt

7 tablespoons unsalted butter, at room temperature

1/3 cup plus 1 tablespoon sugar

1 large egg

1/4 cup sesame seeds

Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.

Sift together the flours and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.

Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.

Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)

Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week.

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

View Online: http://diabeticgourmet.com/recipes/html/879.shtml

Source: Equal

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

PEANUT BUTTER COOKIES

This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes

Tuesday Recipes

The weather should start cooling off a little here in Florida, signaling autumn. (Since yesterday was Labor Day, that pushes us closer to autumn, too!) And while it isn't quite the same as fall in the rest of the U.S., it does warrant having autumn-ish food. Enjoy!

CHAI SPICED APPLE CIDER

This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.

"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"

To view this recipe online, click here.

4 cups apple cider

1-inch whole piece ginger, peeled

2 whole cinnamon sticks

8 whole cloves

6 whole cardamom pods

4 whole black peppercorns

1 whole star anise

1/2 whole vanilla bean, sliced in half lengthwise

1 cup whipped cream (store-bought or homemade)

1 tablespoon maple syrup

Ground cinnamon, for topping

In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.

Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.

ROASTED APPLE AND WINTER SQUASH SOUP

This also comes from TheKitchen, and can be viewed online here. Serves 4.

3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces

2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces

1 medium yellow onion, peeled and quartered

2 large cloves garlic, peeled

1/4 cup olive oil

2 teaspoons Kosher salt

1 teaspoon finely chopped fresh rosemary

1 teaspoon fresh thyme leaves

1/2 teaspoon ground allspice

4 cups unsalted vegetable broth

Garnish

1 medium sweet-tart apple

Preheat oven to 400°F.

In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.

Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.

Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.

To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)

ROASTED ACORN SQUASH WITH BROWN SUGAR AND BUTTER

This has got to be one of my favorite ways to cook acorn squash. It's simple, but tastes great. This one comes by way of Kathy Kingsley, About.com's American Food guide. She writes, "Brown sugar and butter enhances the flavor of this fall favorite. It makes a great side with roast pork, turkey or chicken."

Prep time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yield: Serves 4

This can be viewed online here.

Ingredients:

2 acorn squash (about 1 1/2 lb.), unpeeled, halved lengthwise, and seeded

Kosher salt and freshly ground pepper to taste

4 tablespoons butter

2 tablespoons brown sugar

1/8 teaspoon grated nutmeg

Preparation Preheat the oven to 400°F.

Place the squash halves, cut side down, on a large rimmed baking sheet and roast for 15 minutes.

Meanwhile, melt the butter with the brown sugar in a small saucepan over medium heat, stirring, until golden brown, 4 to 6 minutes. Remove the pan for the heat and stir in nutmeg. Turn the squash halves over and pour and brush the butter mixture over the inside of the squash halves.

Continue roasting until the squash halves are just tender when pierced with the tip of a knife, 20 to 30 minutes more. Place the squash halves on a serving platter and serve.

CHILI CON CARNE

Yield: 8 servings (about 1 cup each)

View online: http://diabeticgourmet.com/recipes/html/782.shtml

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Ingredients

Vegetable cooking spray

1 pound 95% lean ground beef

1-1/2 cups chopped onions

1 cup chopped green bell pepper

2 cloves garlic, minced

1-2 tablespoons chili powder

2 teaspoons dried cumin

1 teaspoon dried oregano leaves

1/4 teaspoon ground cloves

2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped

1 can (6 ounces) reduced-sodium tomato paste

3/4 cup beer or reduced-sodium beef broth

1 tablespoon packed light brown sugar

2-3 teaspoons unsweetened cocoa

1 can (15 ounces) red kidney beans, rinsed, drained

Salt and pepper, to taste

1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese

1/2 cup thinly sliced green onions and tops

1/2 cup fat-free sour cream

Directions

Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.

Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.

Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.

Nutritional Information Per Serving: Calories: 220; Protein: 21.9 g; Fat: 3.6 g; Sodium: 224 mg; Cholesterol: 32.5 mg; Saturated Fat: 1 g; Carbohydrates: 28.7 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat

HERBED CARROT SOUP

From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

PUMPKIN SPICE WHOOPIE PIES

From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies

The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"

Ingredients

Cookies

1 cup pumpkin

1/2 cup butter, softened

1 package spice cake mix (2 layer size)

2 eggs

1/2 cup milk

Marshmallow Spice filling

1/2 cup butter

1 (8 ounce) packages softened cream cheese

2 cups powdered sugar

3 1/2 ounces marshmallow cream ( half of a 7 oz jar)

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions

Cookies: Beat pumpkin and butter with an electric mixer until smooth.

Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.

Cover cookie sheets with parchment or oiled foil.

Drop large mounds of dough 3 inches apart on cookie sheet.

Bake for 15 minutes at 375 degrees F.

Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.

When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%

Meatless Monday - Labor Day

Today's blog is a repeat of last Labor Day's Meatless Monday post. Enjoy!

Another Meatless Monday. And while it's Labor Day, these recipes can go well with your celebration. Enjoy!

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

RAINBOW SLAW

From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”

1/2 small head green cabbage (about 1 1/4 lb.)

1/2 small head red cabbage (about 1 1/4 lb.)

1 large carrot, peeled

1 Tbs. kosher or coarse salt

2 Tbs. mustard seeds

1 Tbs. vegetable oil

1/4 tsp. chili flakes

1/2 cup cider vinegar

1/4 cup sugar

1 tsp. Dijon mustard

1 red bell pepper, cut into thin strips (about 1 1/2 cups)

1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.

nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

RASPBERRY-LEMONADE SORBET

From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.

5 cups fresh or frozen raspberries

1 cup sugar

1/2 cup lemon juice

Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free

VEGETARIAN 'BEEF' AND GUINNESS STEW

Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”

Prep Time: 10 minutes; Cook Time: 60 minutes

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!

Friday Recipes

Since Monday is Labor Day (and yes, the blog will have new recipes on Monday!), here are recipes that could be used this weekend. Enjoy!

MACARONI AND CHEESE

From another long-forgotten emailing list. Prep Time 5 minutes; Cooking Time 8 minutes; Serves 4

Ingredients

3/4 pound elbow macaroni

4 tablespoons butter

8 ounces sharp cheddar cheese, grated (about 2 cups)

1 tablespoon Dijon mustard

a few dashes Tabasco sauce

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

Directions

In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and return to the hot pot.

Put the pot over the lowest possible heat and add the butter, cheese, mustard, Tabasco sauce if using, salt, and pepper. Stir until the cheese melts, and serve.

BEEF STEW

I tend to be a vegetarian for a variety of reasons. But I wasn't always a vegetarian; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.

2-3 lbs. stewing beef

3 T oil

1 C flour

2 C water

1 onion, chopped

8 oz tomato sauce

6 oz tomato paste

1 T soy sauce

1 clove garlic, minced

4 carrots, cut up

1 large potato, peeled & cut up

4 T vinegar

3 T honey

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

CREAMY CAULIFLOWER SHELLS AND CHEESE

This comes from The Baker Chick. I absolutely love her emailed newsletter and highly recommend signing up. I'll wait...(Sound of toe tapping.) There.

This recipe, which serves 4 – 6, can be viewed at http://www.thebakerchick.com/2015/08/creamy-cauliflower-shells-and-cheese/.

Ingredients

pasta, cooked al dente and drained. (I used shells but any kind will do)

1 small head of cauliflower, cut into florets

3 tablespoons of butter

3 tablespoons of flour

3 cups of milk

2 cups of white cheddar cheese, grated

1/2 cup panko bread crumbs

salt & pepper to taste

Instructions

In a large pot of salted water, boil the cauliflower until super soft, about 7 minutes. Drain and set aside.

In a large saucepan or dutch oven, melt the butter. Add the flour and whisk constantly until golden brown. Gradually add the milk and stir until smooth and thickened (about 5 minutes.)

Add the grated cheese, and then salt & pepper to taste. Stir until smooth and creamy.

Using a food processor or blender, pureé the cauliflower until smooth. Or, put the cauliflower florets directly into the cheese sauce and use an immersion blender to pureé the sauce.

Stir in the cooked pasta, tossing until evenly coated.

Turn the sauce/pasta into an 8x8 baking dish. Top with a bit more freshly ground pepper if you have, and bake for 10 minutes or until golden and bubbly.

While cooling, toast the panko in a medium sized skillet with a little bit of olive oil, stirring frequently until golden brown. Sprinkle over the pasta and enjoy!

HERB CHEDDAR SODA BREAD

I love everything about homemade bread – the smell, the taste – everything about it! This yummy bread comes from Elizabeth Yetter, About.com's Bread Baking expert. She writes, “Soda breads are one of the easiest breads to make, although some of the recipes can be a bit plain. Not this recipe for herb and cheese soda bread. It is anything but a Plain Jane. Flavored with delicious cheddar cheese, parsley, and Italian seasoning, this is a great bread to prepare for just about any type of meal.

”The yellow onion and butter are like the icing on the cake. They give the bread an extra boost in flavor that can't be beat. Of course, if you are on a non-dairy diet, you can use vegan butter in place of real butter and you can replace the cheddar cheese with a shredded vegan variety without any sacrifice to flavor. The buttermilk can then be replaced with unsweetened soy or almond milk.

”You can also change up the variety of herbs used in this recipe. For example, you can turn this into a rosemary soda bread by replacing the Italian seasoning with an equal amount of dried, crushed rosemary. A sage bread can be made by replacing the Italian seasoning with powdered dried sage and, instead of fresh parsley, you could add fresh lemon verbena.

”Experiment with different cheese and herb combinations using what you have on hand and let your taste buds lead you to the perfect seasoning combination that you and your family with love. And, if worse comes to worse, you can always feed the birds with the disasters.”

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Makes 8 servings.

To view this online, click here.

Ingredients

2 cups bread flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp sea salt

1 Tbsp butter

1 small yellow onion, chopped fine

3 Tbsp fresh parsley, chopped

1/2 tsp Italian seasoning

1/3 cup shredded cheddar cheese

3/4 cup buttermilk, about

Milk and extra cheddar cheese for topping

Preparation

Preheat oven to 400 degrees F. Grease baking sheet.

In a medium bowl, sift together the bread flour, baking soda, cream of tartar, and sea salt. Cut in the butter. Mix in onion, parsley, Italian seasoning, and cheddar cheese. Slowly add in the buttermilk and mix until a soft dough ball can be formed. Pick dough up with your hands, shape it into a round ball. Place dough ball onto greased sheet and gently flatten top.

Using a knife, carefully cut the dough into eight wedges without separating the wedges. Brush the bread top with milk and spring top with extra cheddar cheese.

Bake bread for 30 minutes or until done. Cool to warm on a wire rack and serve. The bread can be cut into the eight wedges or it can be torn.

FIESTA SLAW

Makes 10 servings. Find online here.

Ingredients

5 Tbsp. fresh lime juice

3 Tbsp. reduced-fat mayonnaise

5 cloves garlic, finely minced

2 tsp. canned chipotle chilies, rinsed, drained and chopped

1 Tbsp. honey

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin

1 large yellow bell pepper, cut into thin strips

12 oz. jicama, peeled, cut into thin strips

1/3 cup (packed) fresh cilantro leaves, minced

Salt and freshly ground black pepper

Directions

Puree first 5 ingredients in a blender or food processor until dressing is smooth.

Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)

Serve at room temperature.

Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable

Diabetic Thursday

Is there anyone who doesn't love homemade cookies, fresh from the oven? Just because one is diabetic doesn't mean you have to give up everything. These cookies are from the Diabetic Gourmet website, so you know that they're safe for diabetics, as well as yummy. Enjoy!

ALMOST SHORTBREAD COOKIES

Yield: 2 dozen cookies (24 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/512.shtml

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 cup corn or canola oil

1 large egg

2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.

Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat

HAZELNUT MACAROONS

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/294.shtml

Servings: 30 Cookies (1 per serving)

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Protein: 0.7 g; Fat: 1.4 g; Sodium: 25.6 mg; Cholesterol: 0 mg; Carbohydrates: 7.6 g; Exchanges: 1/2 Bread/Starch, 1/2 Fat

PEANUT BUTTER COOKIES

Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

View online: http://diabeticgourmet.com/recipes/html/536.shtml

IngredientsV=

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies


Serving size: 1 cookie

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat

CHOCOLATE CHIP COOKIES

Yield: Makes about 4 dozen cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g

ITALIAN LEMON COOKIES

This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!

Yield: 27 Servings


Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml

Ingredients

1/2 cup light butter

2 tablespoons vegetable oil

3/4 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla extract

1/4 cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g

Wednesday Recipes

Wednesday - half-way through the work week. Here are today's six recipes. Enjoy!

CREAMY FRENCH LENTIL & HAM SOUP

Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.

Ingredients:

2 teaspoons olive oil

1 teaspoon unsalted butter

1/2 cup onions, diced small

1 cup carrots, diced small

1 cup celery, diced small

1/4 cup leeks, diced small

1/2 cup fennel, diced small

2 teaspoons garlic, chopped

1/2 cup ham, diced into 1/4-inch pieces

1 teaspoon fresh tarragon, chopped

2 teaspoons fresh thyme, chopped

1/4 cup white wine

2/3 cup French green lentils*

4 cups vegetable or chicken stock

1/2 cup heavy cream

Salt and pepper to taste

*Available in specialty shops and some supermarkets.

Preparation:

Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.

Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.

Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.

Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.

Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.

Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.

VEGETABLE AND BEAN SOUP

This recipe is from Diabetic Gourmet

Yield: 6 servings

Source: "The Everyday Low-Carb Slow Cooker Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/17.shtml

Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.

Ingredients

1 (14.5 ounce) can diced tomatoes

2 (14.5) cans chicken broth

1 cube vegetable bouillon

1 medium onion, finely chopped

1 (15.5 ounce) can kidney beans, drained

1 red bell pepper, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped

1 (7 ounce) can sliced mushrooms, drained

1 tablespoon minced garlic

1 tablespoon olive oil

2 tablespoons butter

1/4 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Directions

Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.

Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

FRESH ASPARAGUS SALAD

Another Macrina Bakery offering, this one from the April, 2014 email. The recipe starts with, "The days are longer, flowers are blooming, and markets are stocking produce bins with the trappings of the season. Spring has arrived! We're celebrating the season's fresh flavors with this delicious salad accented with truffle salt and toasted walnuts. The slight bitterness of endive pairs well with asparagus but any favorite green can be substituted."

Ingredients

2 tbsp walnut oil

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp kosher salt, plus more for seasoning

1/2 cup walnuts

1 1/2 lbs fresh asparagus

1 spear endive or 1 cup of another favorite spring green

1/4 tsp truffle salt

Preparation

Serves 4

Preheat the oven to 325°F.

In a small mixing bowl add the oil, lemon juice, lemon zest and kosher salt. Whisk well to combine and set aside.

Place the walnuts on a baking sheet and toast in the oven for 10 to 15 minutes until golden brown and fragrant. Remove the walnuts from the oven and toss them with about 1/2 teaspoon of the prepared dressing and a sprinkle of kosher salt. Coarsely chop the walnuts and set aside.

Thoroughly wash and dry the asparagus and endive. Using a vegetable peeler, shave the asparagus spears into long ribbons. Cut the endive spear in half and then into 1/4-inch strips.

Place the vegetables on a salad platter, drizzle with dressing and toss gently with salad tongs. Top the salad with the toasted walnuts and truffle salt and enjoy with your favorite rustic loaf!

RHUBARB CRUMBLE

Recipe courtesy of the Food Network Kitchen.

Read more: here.

Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 15 min; Cook: 45 min; Level: Easy

Ingredients

Crumble

1 C flour

1/3 C oats

3/4 C sugar

pinch of salt

6 T melted butter

1/2 C chopped hazelnuts

Fruit filling

2 pounds chopped rhubarb

1/3 C sugar

1/4 C flour

1/2 vanilla extract

1/2 tsp orange zest

1/4 tsp salt

Directions

Crumble

Combine flour, oats, sugar and pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer.

Fruit filling

Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

CLASSIC LEMON MERINGUE PIE

Kathy Kingsley, About.com's American Food blog's guide, writes, "This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made."

Yield: Serves 6 to 8

Ingredients:

Pastry for single-crust pie (purchased or homemade)

Lemon Filling

1 1/4 cups sugar

1/3 cup cornstarch

Yolks from 4 large eggs

1/2 cup fresh lemon juice

2 cups water

3 tablespoons butter, cut into small pieces

1 1/2 teaspoons grated lemon zest

Meringue

Whites from 3 large eggs

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

Preparation:

Preheat the oven to 425°F.

Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Fold in quarters, place into pie plate, and unfold Trim the edge of the pastry to 3/4 inch. Fold the pastry edge under to form a rim. Crimp or flute the rim. Prick the bottom and sides at 1-inch intervals with a fork.

Bake for 25 minutes or until the crust is golden brown. Set the pie crust on a wire rack to cool.

Reduce the oven temperature to 350°F.

Make the lemon filling: Whisk 1 1/4 cups of sugar and the cornstarch in a medium saucepan. Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil. Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat. Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.

Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Beat for 2 minutes longer or until stiff peaks form when beaters are lifted.

Spoon the meringue around edge of filling. Spread to edge of crust. Spoon the remaining meringue in the center and spread and swirl with back of a teaspoon to evenly cover the filling.

Bake the pie until the meringue is browned, about 20 minutes.

Set the pie on a wire rack to cool completely, then refrigerate for at least 2 hours or up to 8 hours. To serve, cut with a long-bladed knife dipped in cold water.

Recipe Notes and Tips

To keep meringue from shrinking or weeping, drop teaspoonfuls around edge of pie, spread to touch crust all around, then spread remaining meringue in center

Tuesday Recipes

Enjoy!

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1 1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.

CORN CHOWDER WITH PINK POTATOES & CREAM

This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.

The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.

2 tablespoons olive oil

1 medium yellow onion, diced

2 garlic cloves, finely diced

8 to 10 cups water

Kosher salt

4 ears fresh corn, shucked and cut in half crosswise

1/4 cup heavy cream

4 medium red new potatoes, washed and chopped into 1/4-inch pieces

1 tablespoon chopped fresh thyme

Freshly ground black pepper

1/2 cup sour cream

2 tablespoons freshly squeezed lime juice

Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.

Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.

Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.

In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.

FRESH PEACH CAKE

This yummy recipe comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 1 hr 5 min; Prep: 15 min; Cook: 50; Yield: 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/fresh-peach-cake-recipe.print.html?oc=linkback

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

3 large, ripe peaches, peeled, pitted, and sliced

1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

CROCKPOT PEANUT CHICKEN

This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “This super simple recipe for Crockpot Peanut Chicken is packed full of flavor.” Prep Time: 10 minutes; Cook Time: 300 minutes (5 hours); Total Time: 310 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

3 pounds boneless, skinless chicken breasts

1/2 cup peanut butter

1/2 cup orange juice

1 cup chicken broth

1/4 cup low sodium soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

1/8 teaspoon pepper

1/4 teaspoon garlic powder

Preparation

Combine all ingredients in 4 quart crockpot; mix well. Cover and cook on low for 5-8 hours or until chicken is tender and thoroughly cooked. Serve with hot cooked rice or noodles.

If you have a newer hotter cooking crockpot, check the chicken after 4-1/2 hours. The peanut butter can burn easily, so watch it.

FRESH MOZZARELLA SALAD

This yummy salad comes from Seattle's Macrina Bakery. They have a great email list; sign up for a free monthly recipe.

This recipe starts, "This dish is perfect for warm evenings when turning on the oven is simply out of the question. Leslie's favorite snack of bocconcini (small balls of fresh mozzarella) drizzled with delicious olive oil and sprinkled with coarse salt inspired this recipe. Our Fresh Mozzarella Salad is filling enough for a light supper paired with Crostini or Fresh Herb bread. It also makes a beautiful side dish for an outdoor summer party." Serves 4

Ingredients

1 red bell pepper

1 yellow bell pepper

1 clove garlic, thinly sliced

2 tablespoons extra virgin olive oil

1 bunch arugula or your favorite garden greens

2 teaspoons fresh lemon juice

1 teaspoon fresh oregano, coarsely chopped

1 tablespoon roasted Marcona almonds, coarsely chopped

8 ounces fresh mozzarella, sliced

Kosher salt

Coarsely ground black pepper

Preparation

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Brush the whole peppers with a bit of olive oil, place on the prepared baking sheet, and roast for 20 to 25 minutes, or until the skin is blistered and caramelized. Remove the peppers from the oven and place in a sealed plastic bag to steam for 30 minutes. Steaming the peppers releases the skin. Once the peppers have cooled, peel them and remove the stems and seeds. Slice the peppers into 1/2-inch pieces and set aside.

In a small skillet over low heat, warm the garlic in 1 tablespoon olive oil. Remove from heat and set aside to cool.

Thoroughly wash and dry the arugula. Toss it with lemon juice and 1 teaspoon olive oil. Season to taste with salt and pepper. Lay on a presentation plate as the base of the salad.

Arrange the peppers and mozzarella on top of the arugula. Drizzle with the reserved garlic and olive oil mixture and sprinkle with oregano, almonds, salt and pepper.

GOOBER CAKE

This comes from Brett Moore, About.com's Gourmet food blog's guide, who attributes this to Vintage Cakes, by Julie Richardson (Ten Speed Press, 2012). The recipe starts with, "In the South, 'goober' is another term for peanuts. This delicious vintage dessert starts with a moist and flavorful peanut butter cake and then adds a wonderful peanut butter frosting and chocolate ganache. Chocolate and peanut butter taste heavenly together but, for something different, you can substitute the ganache with your favorite jam." Don't be intimidated by the length of the recipe. Read through it once or twice, then give it a try. It's worth it.

Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: Serves 8 to 10

Ingredients:

3 cups (12 ounces) sifted cake flour

1 tablespoon baking powder

1 teaspoon fine sea salt

1 3/4 cups (12 3/4 ounces) firmly packed brown sugar

1/2 cup (4 ounces) unsalted butter,at room temperature

1/2 cup canola oil

2 teaspoons pure vanilla extract

1/2 cup (5 ounces) natural crunchy unsalted peanut butter, at room temperature

4 eggs, at room temperature

1 1/4 cups whole milk, at room temperature

For the Chocolate Ganache

1 or 1 1/4 cups heavy cream , depending on the type of chocolate

8 ounces semisweet or bittersweet chocolate, chopped or chipsFor the Peanut Butter Frosting

6 tablespoons (3 ounces) unsalted butter , at room temperature, cut into small cubes

1/2 cup (5 ounces) natural crunchy salted peanut butter, at room temperature

2 1/2 cups (10 ounces) sifted confectioners' sugar

1/2 cup heavy cream

1 teaspoon pure vanilla extract

Preparation:

To make the cake:

Center an oven rack and preheat the oven to 350 degrees F.

Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.

In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter . With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.

Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes.

Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature.

To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting.

This cake keeps for up to 3 days at cool room temperature.

To make the chocolate ganache:

Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate , use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer , quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.

Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.

If you intend to use the ganache as a glaze , let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water.

If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften.

Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 1 1/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake. Note: If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you'll need it, as it takes time to reach a spreading consistency.

To make the peanut butter frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.

This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 2 1/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).