This time of year, it seems most of us start thinking of gift-giving, and what could be easier than homemade cookies? Here are six cookie recipes to try your hand at for potential gift-giving. Enjoy!
PEANUT BUTTER AND JELLY SANDWICH COOKIES
This comes from PureWow, and begins, “We've been feeling a little nostalgic lately--maybe it's all this back-to-school business or something. That's why we transformed everyone's favorite childhood sandwich into a cookie. Unlike the sandwich, however, we don't just smoosh PB&J between two cookies, because where's the fun in that?” Makes about 1 dozen sandwich cookies in 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup peanut butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup jelly or jam (we like strawberry)
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar on medium speed until light and fluffy, 4 to 5 minutes.
Add the egg and mix until fully incorporated. Add the vanilla extract and mix to combine.
In a medium bowl, whisk the flour with the baking soda and salt to combine. Add the dry ingredients to the wet ingredients and mix on low speed just until incorporated, 2 to 3 minutes.
Scoop 2 tablespoons cookie dough into a round on a prepared baking sheet and then flatten it slightly with your fingers. Repeat with the remaining cookie dough to make 24 cookies. Bake until the cookies are golden around the edges, 8 to 10 minutes.
Turn half the cookies over and place 1 mounded tablespoon of jelly in the center. Top each with another cookie and press down slightly. Store in an airtight container (up to two days) until ready to serve.
5 INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES
This comes from Tablespoon.com. It begins, “Only five ingredients in these super chewy peanut butter cookies. Add some milk chocolate chips to put them over the top delicious.” Prep Time: 5 minutes; Total Time: 14 minutes; Servings: 12
To view this online, click here.
Ingredients
1 cup creamy peanut butter
1 cup firmly packed brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup milk chocolate chips
Directions
Preheat oven to 350°F.
Mix all ingredients except chocolate chips.
When blended, mix in the chocolate chips.
Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. You don't want to make them too big because they do spread.
Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack.
Makes around a dozen small cookies.
PUMPKIN ROLLOUT COOKIES
These are from a long-since-forgotten emailing list.
3/4 cups unsalted butter, softened
1/2 cup brown sugar, firmly packed
1 tbsp orange zest
1/2 cup canned or fresh cooked pumpkin
1 egg yolk
1 tsp pure vanilla
2-1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch Salt
Preheat oven to 375 degrees F.
In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest. Add the pumpkin, egg yolk, and vanilla. Gradually add the flour and spices.
Mix with your hands to create a soft dough.
Wrap in plastic and refrigerate for 30 minutes.
Divide dough into two pieces.
Roll out each piece to 1/8-inch thickness on a floured surface.
Cut into shapes with cookie cutters.
Place on ungreased cookie sheet and bake for 10-15 minutes.
Decorate with favorite frosting and candies.
CHOCOLATE CHIP COOKIES
This comes from David Leite in The New York Times' cooking newsletter. David writes, “You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat.” Makes 1 1/ 2 dozen 5-inch cookies.
To view this online, click here.
Ingredients
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt
Preparation
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
PUMPKIN COOKIES WITH CREAM CHEESE FILLING
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “If you're pressed for time, use purchased cream cheese frosting in place of the cream cheese filling.
“The pumpkin drop cookies are easy to prepare and bake, and the cream cheese icing makes the perfect filling.” Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Yield: Makes about 20 cookies
To view online, click here.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Dash nutmeg
4 ounces butter, softened
1/2 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup whole milk
3/4 cup canned pumpkin
Filling:
6 tablespoons butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
Preparation
Line baking sheet with a silicone mat or buttered parchment paper. Heat oven to 350°.
In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.
In a large mixing bowl with electric mixer, beat 4 ounces butter, 1/2 cup brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.
With a tablespoon or cookie scoop, drop onto the prepared baking sheets. Bake for 12 to 14 minutes, or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.
Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. Makes about 18 to 20 filled cookies.
SPICED PUMPKIN-RAISIN COOKIES
This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy
You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Tuesday, November 10, 2015
Monday, November 9, 2015
Meatless Monday
It’s Monday, which means the beginning of the work/school week. If you’re like me, you didn’t get everything done that you planned to do over the weekend. No matter; there’s always next weekend! In the meantime, it’s Meatless Monday, which means vegetarian recipes. Enjoy!
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
PURPLE HAZE SMOOTHIE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.Variation on a theme. You can make smoothies out of almost any fruit and/or juice (or milk), without having to resorting to packaged mixes (unless you like the mixed smoothies). Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.
This one is similar to the above smoothies. The blueberries give it a pleasant taste and a beautiful color.
1 – 1 1/2 cups orange juice (see Note)
1/2 C frozen blueberries
4 frozen strawberries (opt.)
1/2 C yogurt
1/2 C frozen cranberries
1 T wheat germ
Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.
Note: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
PURPLE HAZE SMOOTHIE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.Variation on a theme. You can make smoothies out of almost any fruit and/or juice (or milk), without having to resorting to packaged mixes (unless you like the mixed smoothies). Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.
This one is similar to the above smoothies. The blueberries give it a pleasant taste and a beautiful color.
1 – 1 1/2 cups orange juice (see Note)
1/2 C frozen blueberries
4 frozen strawberries (opt.)
1/2 C yogurt
1/2 C frozen cranberries
1 T wheat germ
Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.
Note: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Friday, November 6, 2015
Friday Recipes
Thanksgiving is almost here, and while most of us have an idea of what we’ll fix, there’s always a few extra things we’d like to try. Hence, today’s offerings. Enjoy!
SOFT COCOA COOKIES
These are from a now-forgotten emailing list. Makes 48 – 72 cookies
1/2 cup butter or margarine
1 cup brown sugar, packed
1/2 cup cocoa
1 large egg
2/3 cup milk
1/4 teaspoon salt
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
Cream butter and brown sugar;add egg.
Sift dry ingredients and add to butter/sugar mixture alternately with milk. Add vanilla.
Drop by spoonfuls on ungreased cookie sheet. Bake 8-12 minutes at 400°F; do not overbake.
Ice with chocolate icing, if desired.
VEGAN RISOTTO WITH SUN DRIED TOMATOES
From another emailing list.
Ingredients:
6 cups vegetable broth or water
1 onion, minced
3 cloves garlic, minced
3 tbsp olive oil
1 cup arborio rice (risotto rice)
salt and pepper to taste
1/2 cup sun-dried tomaotes in oil, drained and sliced
1/4 cup fresh chopped basil
2 tsp fresh chopped parsley
1/3 cup vegan Parmesan cheese substitute (optional)
Preparation:
Sautee the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown. Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil and parsley.
As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.
Sprinkle with vegan Parmesan cheese before serving, if desired.
COUNTRY SCALLOPED POTATOES
This comes from Family Time, and starts off, “Ordinary scalloped potatoes become extraordinary when they're made with ham, onion and a creamy cheese sauce. They make an appetizing addition to just about any meal.”
Prep. time: 15 minutes; Cooking time: 70; Serves: 6 servings (about 1 1/2 cups each) Can be viewed online here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese, (about 4 ounces)
Directions
Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish. Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
BROCCOLI & CHEESE STUFFED SHELLS
This is also from Family Time, and begins, “Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.”
Prep. time: 25 minutes; Cooking time: 25 minutes; Serves: 6 servings (3 shells each) Can be viewed online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese. Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Tips Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
EGG NOG PUMPKIN PIE
While I’m not sure where this recipe originally came from – possibly one of my mom’s? – it’s in my e-cookbook, Off the Wall Cooking, available at Amazon.com. To purchase a copy (hint, hint!), click here.
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9” pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
GIADA'S SUPER-CREAMY BUTTERNUT SQUASH SOUP
This comes from Giada De Laurentiis of the Food Network's Giada At Home. Total Time: 52 min.; prep: 12 min; Cook: 40 minutes; Yields 4 to 6 servings; level: easy.
This recipe can be viewed online here.
Ingredients
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt
Directions
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
SOFT COCOA COOKIES
These are from a now-forgotten emailing list. Makes 48 – 72 cookies
1/2 cup butter or margarine
1 cup brown sugar, packed
1/2 cup cocoa
1 large egg
2/3 cup milk
1/4 teaspoon salt
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
Cream butter and brown sugar;add egg.
Sift dry ingredients and add to butter/sugar mixture alternately with milk. Add vanilla.
Drop by spoonfuls on ungreased cookie sheet. Bake 8-12 minutes at 400°F; do not overbake.
Ice with chocolate icing, if desired.
VEGAN RISOTTO WITH SUN DRIED TOMATOES
From another emailing list.
Ingredients:
6 cups vegetable broth or water
1 onion, minced
3 cloves garlic, minced
3 tbsp olive oil
1 cup arborio rice (risotto rice)
salt and pepper to taste
1/2 cup sun-dried tomaotes in oil, drained and sliced
1/4 cup fresh chopped basil
2 tsp fresh chopped parsley
1/3 cup vegan Parmesan cheese substitute (optional)
Preparation:
Sautee the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown. Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil and parsley.
As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.
Sprinkle with vegan Parmesan cheese before serving, if desired.
COUNTRY SCALLOPED POTATOES
This comes from Family Time, and starts off, “Ordinary scalloped potatoes become extraordinary when they're made with ham, onion and a creamy cheese sauce. They make an appetizing addition to just about any meal.”
Prep. time: 15 minutes; Cooking time: 70; Serves: 6 servings (about 1 1/2 cups each) Can be viewed online here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese, (about 4 ounces)
Directions
Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish. Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
BROCCOLI & CHEESE STUFFED SHELLS
This is also from Family Time, and begins, “Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.”
Prep. time: 25 minutes; Cooking time: 25 minutes; Serves: 6 servings (3 shells each) Can be viewed online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese. Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Tips Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
EGG NOG PUMPKIN PIE
While I’m not sure where this recipe originally came from – possibly one of my mom’s? – it’s in my e-cookbook, Off the Wall Cooking, available at Amazon.com. To purchase a copy (hint, hint!), click here.
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9” pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
GIADA'S SUPER-CREAMY BUTTERNUT SQUASH SOUP
This comes from Giada De Laurentiis of the Food Network's Giada At Home. Total Time: 52 min.; prep: 12 min; Cook: 40 minutes; Yields 4 to 6 servings; level: easy.
This recipe can be viewed online here.
Ingredients
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt
Directions
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
Thursday, November 5, 2015
Diabetic Thursday
Here are today's six recipes to try. Enjoy!
DATE NUT BREAD
Yield: 16 servings
Source: Forbidden Foods Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/391.shtml
Ingredients
1/2 cup diced dried dates
1/2 cup water
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons chopped walnuts
1 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup firmly packed dark brown sugar
1/2 cup low-fat (1%) milk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 teaspoon granulated sugar, for topping
Directions
Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.
Place the dried dates and water in a small saucepan; heat over medium heat until the water simmers; reduce the heat to low and simmer, 2 minutes. Remove from the heat and set aside.
In a medium bowl, whisk together the flours, walnuts, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.
In another medium bowl, stir together the brown sugar, milk, oil, egg, and vanilla until well blended. Pour into the well of the flour mixture; stir just until combined (do not over-mix), about 1 minute. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling.
Nutritional Information Per Serving: Calories: 142; Protein: 2 g; Fat: 5 g; Sodium: 71 mg; Cholesterol: 14 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Carbohydrate, 1 Fat
TURKEY FAJITAS
Makes 6 fajitas, 6 servings.
View recipe: http://diabeticgourmet.com/recipes/html/707.shtml
Ingredients
2 tsp. fresh lime juice
1 clove garlic, finely minced
1 tsp. finely chopped jalapeno pepper
3/4 pound turkey breast cutlets, diced
1/2 cup low-fat or fat-free plain yogurt
3/4 cup (packed) fresh cilantro leaves
6 large (10-inch) flour tortillas, preferably whole-wheat
1 Tbsp. canola oil
Salt and freshly ground black pepper, to taste
2 cups Romaine lettuce, cut crosswise into strips
1 cup red, green or yellow bell pepper, thinly sliced
Directions
Preheat oven to 350 degrees.
Combine lime juice, garlic and jalapeno in a bowl. Add turkey, turn to coat and set aside.
Purée yogurt and cilantro in food processor or blender until smooth. Transfer to a small bowl and set aside. (Sauce can be made ahead if refrigerated until ready to use. Remove from refrigerator early enough to bring sauce to room temperature before using.)
Wrap tortillas in foil and place in oven until warm, about 10 minutes. Meanwhile, heat a large non-stick skillet over high heat until very hot. Add oil and tilt pan to coat evenly. Add turkey and stir-fry, stirring constantly, until cooked through and lightly browned. Transfer to a medium bowl and sprinkle with salt and pepper.
On each tortilla, place a layer of shredded Romaine, and one-sixth of the turkey and the peppers. Add a spoonful of cilantro-yogurt sauce. Fold tortillas around filling and place on a serving platter. Serve with yogurt-cilantro sauce.
Nutritional Information Per Serving: Calories: 174; Protein: 18 g; Fat: 3 g; Sodium: 238 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch, 3 Low-fat Meat
CHOCOLATE BANANA PARFAIT
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g ; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
LEMONY ROASTED ASPARAGUS
Yield: 4 servings
Info: http://diabeticgourmet.com/book_archive/details/32.shtml
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.
Ingredients
1 lemon
1 pound fresh asparagus, wood stems removed
2 teaspoons olive oil
Directions
Preheat the oven to 425 degrees F.
Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.
Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.
Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.
Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g Exchanges: 1 Vegetable, 1/2 Fat
MARINATED ARTICHOKE APPETIZERS
Yield: 24 appetizers
Serving Size: 1 appetizer
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/776.shtml
Ingredients
24 marinated artichoke quarters, drained
24 cherry or grape tomatoes
8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes
Directions
Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.
Nutritional Information Per Serving: Calories: 37; Protein: 3 g; Fat: 2.1 g; Sodium: 92 mg; Cholesterol: 5 mg ; Saturated Fat: 0.6 g ; Carbohydrates: 1.8 g; Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable
SPANISH BLACK BEAN SOUP
Yield: 6 servings (1 cup each)
Source: The Diabetes Food and Nutrition Bible
Find this recipe at: http://diabeticgourmet.com/recipes/html/402.shtml
Ingredients
2 teaspoons chicken broth
1 teaspoon olive oil
3 cloves garlic, minced
1 medium yellow onion, minced
1 teaspoon fresh minced oregano
1 teaspoon cumin
1 teaspoon chili powder or 1/2 teaspoon cayenne pepper
1 medium red pepper, chopped
1 medium carrot, coarsely chopped
3 cups cooked black beans (from scratch; or canned, rinsed, and drained)
1-1/2 cups fat-free, reduced-sodium chicken broth
1/2 cup dry red wine
Salt and pepper to taste
Directions
In a large stockpot, over medium-high heat, heat the 2 teaspoons chicken broth and 1 teaspoon oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder and stir for another minute. Add the red pepper and carrot and saute for 2 minutes.
Puree 1-1/2 cups of the black beans in a blender or food processor. Add the pureed beans to the pot. Add the remaining 1-1/2 cups of the whole beans, chicken broth, and red wine. Simmer and let cook for 1 hour. Season with salt and pepper.
Nutritional Information Per Serving: Calories: 149; Protein: 9 g; Fat: 1 g; Sodium: 134 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 1 Very Lean Meat
DATE NUT BREAD
Yield: 16 servings
Source: Forbidden Foods Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/391.shtml
Ingredients
1/2 cup diced dried dates
1/2 cup water
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons chopped walnuts
1 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup firmly packed dark brown sugar
1/2 cup low-fat (1%) milk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 teaspoon granulated sugar, for topping
Directions
Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.
Place the dried dates and water in a small saucepan; heat over medium heat until the water simmers; reduce the heat to low and simmer, 2 minutes. Remove from the heat and set aside.
In a medium bowl, whisk together the flours, walnuts, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.
In another medium bowl, stir together the brown sugar, milk, oil, egg, and vanilla until well blended. Pour into the well of the flour mixture; stir just until combined (do not over-mix), about 1 minute. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling.
Nutritional Information Per Serving: Calories: 142; Protein: 2 g; Fat: 5 g; Sodium: 71 mg; Cholesterol: 14 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Carbohydrate, 1 Fat
TURKEY FAJITAS
Makes 6 fajitas, 6 servings.
View recipe: http://diabeticgourmet.com/recipes/html/707.shtml
Ingredients
2 tsp. fresh lime juice
1 clove garlic, finely minced
1 tsp. finely chopped jalapeno pepper
3/4 pound turkey breast cutlets, diced
1/2 cup low-fat or fat-free plain yogurt
3/4 cup (packed) fresh cilantro leaves
6 large (10-inch) flour tortillas, preferably whole-wheat
1 Tbsp. canola oil
Salt and freshly ground black pepper, to taste
2 cups Romaine lettuce, cut crosswise into strips
1 cup red, green or yellow bell pepper, thinly sliced
Directions
Preheat oven to 350 degrees.
Combine lime juice, garlic and jalapeno in a bowl. Add turkey, turn to coat and set aside.
Purée yogurt and cilantro in food processor or blender until smooth. Transfer to a small bowl and set aside. (Sauce can be made ahead if refrigerated until ready to use. Remove from refrigerator early enough to bring sauce to room temperature before using.)
Wrap tortillas in foil and place in oven until warm, about 10 minutes. Meanwhile, heat a large non-stick skillet over high heat until very hot. Add oil and tilt pan to coat evenly. Add turkey and stir-fry, stirring constantly, until cooked through and lightly browned. Transfer to a medium bowl and sprinkle with salt and pepper.
On each tortilla, place a layer of shredded Romaine, and one-sixth of the turkey and the peppers. Add a spoonful of cilantro-yogurt sauce. Fold tortillas around filling and place on a serving platter. Serve with yogurt-cilantro sauce.
Nutritional Information Per Serving: Calories: 174; Protein: 18 g; Fat: 3 g; Sodium: 238 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch, 3 Low-fat Meat
CHOCOLATE BANANA PARFAIT
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g ; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
LEMONY ROASTED ASPARAGUS
Yield: 4 servings
Info: http://diabeticgourmet.com/book_archive/details/32.shtml
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.
Ingredients
1 lemon
1 pound fresh asparagus, wood stems removed
2 teaspoons olive oil
Directions
Preheat the oven to 425 degrees F.
Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.
Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.
Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.
Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g Exchanges: 1 Vegetable, 1/2 Fat
MARINATED ARTICHOKE APPETIZERS
Yield: 24 appetizers
Serving Size: 1 appetizer
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/776.shtml
Ingredients
24 marinated artichoke quarters, drained
24 cherry or grape tomatoes
8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes
Directions
Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.
Nutritional Information Per Serving: Calories: 37; Protein: 3 g; Fat: 2.1 g; Sodium: 92 mg; Cholesterol: 5 mg ; Saturated Fat: 0.6 g ; Carbohydrates: 1.8 g; Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable
SPANISH BLACK BEAN SOUP
Yield: 6 servings (1 cup each)
Source: The Diabetes Food and Nutrition Bible
Find this recipe at: http://diabeticgourmet.com/recipes/html/402.shtml
Ingredients
2 teaspoons chicken broth
1 teaspoon olive oil
3 cloves garlic, minced
1 medium yellow onion, minced
1 teaspoon fresh minced oregano
1 teaspoon cumin
1 teaspoon chili powder or 1/2 teaspoon cayenne pepper
1 medium red pepper, chopped
1 medium carrot, coarsely chopped
3 cups cooked black beans (from scratch; or canned, rinsed, and drained)
1-1/2 cups fat-free, reduced-sodium chicken broth
1/2 cup dry red wine
Salt and pepper to taste
Directions
In a large stockpot, over medium-high heat, heat the 2 teaspoons chicken broth and 1 teaspoon oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder and stir for another minute. Add the red pepper and carrot and saute for 2 minutes.
Puree 1-1/2 cups of the black beans in a blender or food processor. Add the pureed beans to the pot. Add the remaining 1-1/2 cups of the whole beans, chicken broth, and red wine. Simmer and let cook for 1 hour. Season with salt and pepper.
Nutritional Information Per Serving: Calories: 149; Protein: 9 g; Fat: 1 g; Sodium: 134 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 1 Very Lean Meat
Wednesday, November 4, 2015
Wednesday Recipes
Enjoy!
RUTH REICHL'S GIANT CHOCOLATE CAKE
This comes from Kim Severson in The New York Times' cooking newsletter. Kim writes, “In her new book, 'My Kitchen Year: 136 Recipes That Saved My Life,' Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.” Time: 11/ 2 hours; 20 to 25 servings
To view this online, click here.
Ingredients
For the Cake:
1 1/8 cups unsweetened cocoa powder (not Dutch process), plus more for dusting the pans (rule of thumb: 4 tablespoons equals 1/4 cup, so figure 2 tablespoons for 1/8 cup)
3/4 cup whole milk
1 1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
Salt
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups dark brown sugar
1 1/2 cups granulated sugar
6 eggs
For the Frosting:
5 ounces unsweetened chocolate
3/4 cups (1 1/2 sticks) unsalted butter
1 cup whipped cream cheese
1 teaspoon vanilla
2 1/2 cups confectioners’ sugar
Preparation
Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
LENTIL SALAD WITH ROASTED VEGETABLES
This comes from Melissa Clark, also in The New York Times' cooking newsletter. She writes, “This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.” Time: 1 hour 30 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Lentil Salad:
1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
For the Sherry Vinaigrette:
1/4 cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, more as needed
For Serving:
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded
Preparation
Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
MACARONI AND CHEESE
As far as I'm concerned, one can never have enough mac and cheese recipes. This one comes from Tyler Florence of The Food Network's Food 911. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/macaroni-and-cheese-recipe.print.html?oc=linkback
Ingredients
4 cups (1 pound) elbow macaroni
5 tablespoons unsalted butter
4 cups milk
1/2 medium onion, stuck with 1 clove
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon dry mustard
2 tablespoons all-purpose flour
2 cups grated Cheddar, plus 1 cup in big chunks
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Directions
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
Heat the oven to 350 degrees F.
Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
AUTUMN SQUASH CASSEROLE
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
VEGAN PUMPKIN RISOTTO
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 Thanksgiving7 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.
RUTH REICHL'S GIANT CHOCOLATE CAKE
This comes from Kim Severson in The New York Times' cooking newsletter. Kim writes, “In her new book, 'My Kitchen Year: 136 Recipes That Saved My Life,' Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.” Time: 11/ 2 hours; 20 to 25 servings
To view this online, click here.
Ingredients
For the Cake:
1 1/8 cups unsweetened cocoa powder (not Dutch process), plus more for dusting the pans (rule of thumb: 4 tablespoons equals 1/4 cup, so figure 2 tablespoons for 1/8 cup)
3/4 cup whole milk
1 1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
Salt
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups dark brown sugar
1 1/2 cups granulated sugar
6 eggs
For the Frosting:
5 ounces unsweetened chocolate
3/4 cups (1 1/2 sticks) unsalted butter
1 cup whipped cream cheese
1 teaspoon vanilla
2 1/2 cups confectioners’ sugar
Preparation
Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
LENTIL SALAD WITH ROASTED VEGETABLES
This comes from Melissa Clark, also in The New York Times' cooking newsletter. She writes, “This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.” Time: 1 hour 30 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Lentil Salad:
1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
For the Sherry Vinaigrette:
1/4 cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, more as needed
For Serving:
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded
Preparation
Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
MACARONI AND CHEESE
As far as I'm concerned, one can never have enough mac and cheese recipes. This one comes from Tyler Florence of The Food Network's Food 911. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/macaroni-and-cheese-recipe.print.html?oc=linkback
Ingredients
4 cups (1 pound) elbow macaroni
5 tablespoons unsalted butter
4 cups milk
1/2 medium onion, stuck with 1 clove
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon dry mustard
2 tablespoons all-purpose flour
2 cups grated Cheddar, plus 1 cup in big chunks
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Directions
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
Heat the oven to 350 degrees F.
Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
AUTUMN SQUASH CASSEROLE
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
VEGAN PUMPKIN RISOTTO
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 Thanksgiving7 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, November 3, 2015
Tuesday Recipes
Enjoy!
INTENSE CHOCOLATE MOUSSE CAKE
This comes from Nigella Lawson in in The New York Times' cooking newsletter. Nigella writes, “There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.” Time: 1 hour 5 minutes; One 9-inch cake
To view this online, click here.
Ingredients
10 ounces bittersweet chocolate
9 tablespoons unsalted butter
6 large eggs, room temperature and separated
Pinch of salt
3/4 cup sugar
2 tablespoons brandy
1 teaspoon confectioners' sugar
Preparation
Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.
EASY SHEET-PAN CHICKEN
This one is from Melissa Clark, also in The New York Times' cooking newsletter. If you haven't signed up for the Times' newsletter, I highly recommend it.
For this recipe, Melissa writes, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Time: 1 hour; 4 servings
To view this online, click here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
MAC-N-SMOKED GOUDA WITH CAULIFLOWER
This comes from Rachel Ray of The Food Network's 30 Minute Meals. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/mac-n-smoked-gouda-with-cauliflower-recipe.print.html?oc=linkback
Ingredients
Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta)
1 head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 cups shredded smoked Gouda
1 tablespoon Dijon mustard
Freshly ground black pepper
Directions
Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.
SMOKY CHIPOTLE AND CHEDDAR MAC
This is another yummy recipe from The Food Network's Rachel Ray (30 Minute Meals). I absolutely love her recipes. (Yes, I know; I'm a vegetarian...for anything with meat in it, one can always substitute vegetarian stuff, such as vegetable stock in this recipe for the chicken stock, etc.) Total Time: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/smoky-chipotle-and-cheddar-mac-recipe.print.html?oc=linkback
Ingredients
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
3/4 pound chorizo, 1 package, casing removed and diced
1 (15-ounce) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken stock
3 cups shredded smoked Cheddar
Directions
Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
Drain macaroni or pasta. Add cooked pasta back to the large pot.
Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
AUTUMN SQUASH CASSEROLE
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
INTENSE CHOCOLATE MOUSSE CAKE
This comes from Nigella Lawson in in The New York Times' cooking newsletter. Nigella writes, “There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.” Time: 1 hour 5 minutes; One 9-inch cake
To view this online, click here.
Ingredients
10 ounces bittersweet chocolate
9 tablespoons unsalted butter
6 large eggs, room temperature and separated
Pinch of salt
3/4 cup sugar
2 tablespoons brandy
1 teaspoon confectioners' sugar
Preparation
Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.
EASY SHEET-PAN CHICKEN
This one is from Melissa Clark, also in The New York Times' cooking newsletter. If you haven't signed up for the Times' newsletter, I highly recommend it.
For this recipe, Melissa writes, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Time: 1 hour; 4 servings
To view this online, click here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
MAC-N-SMOKED GOUDA WITH CAULIFLOWER
This comes from Rachel Ray of The Food Network's 30 Minute Meals. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/mac-n-smoked-gouda-with-cauliflower-recipe.print.html?oc=linkback
Ingredients
Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta)
1 head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 cups shredded smoked Gouda
1 tablespoon Dijon mustard
Freshly ground black pepper
Directions
Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.
SMOKY CHIPOTLE AND CHEDDAR MAC
This is another yummy recipe from The Food Network's Rachel Ray (30 Minute Meals). I absolutely love her recipes. (Yes, I know; I'm a vegetarian...for anything with meat in it, one can always substitute vegetarian stuff, such as vegetable stock in this recipe for the chicken stock, etc.) Total Time: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/smoky-chipotle-and-cheddar-mac-recipe.print.html?oc=linkback
Ingredients
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
3/4 pound chorizo, 1 package, casing removed and diced
1 (15-ounce) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken stock
3 cups shredded smoked Cheddar
Directions
Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
Drain macaroni or pasta. Add cooked pasta back to the large pot.
Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
AUTUMN SQUASH CASSEROLE
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Monday, November 2, 2015
Meatless Monday
If it's Monday - and it looks like it is - then today's offerings are vegetarian recipes. Enjoy!
SORREL DRINK
From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
CURRIED POTATOES
From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded & finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.
Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
BUTTERNUT SQUASH PIZZA
This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.
To view this recipe online, click here.
1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese
Preheat oven to 400°F.
Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.
Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.
nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g
CHICKPEA SUCCOTASH WITH LEMONGRASS
This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.
To view online, click here.
2 stalks fresh lemongrass
1 large tomato (1 lb.)
2 tsp. olive oil
1 medium yellow squash, cut into 1/2-inch pieces (1 cup)
1/2 tsp. grated fresh ginger
1 small clove garlic, minced (1/2 tsp.)
3/4 cup cooked chickpeas
1/2 cup fresh corn kernels
1/4 cup chopped fresh basil or cilantro
Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.
Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)
Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable
SORREL DRINK
From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
CURRIED POTATOES
From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded & finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.
Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
BUTTERNUT SQUASH PIZZA
This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.
To view this recipe online, click here.
1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
1 Tbs. finely chopped fresh rosemary
1 16-oz. pkg. refrigerated pizza dough
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese
Preheat oven to 400°F.
Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.
Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.
nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g
CHICKPEA SUCCOTASH WITH LEMONGRASS
This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.
To view online, click here.
2 stalks fresh lemongrass
1 large tomato (1 lb.)
2 tsp. olive oil
1 medium yellow squash, cut into 1/2-inch pieces (1 cup)
1/2 tsp. grated fresh ginger
1 small clove garlic, minced (1/2 tsp.)
3/4 cup cooked chickpeas
1/2 cup fresh corn kernels
1/4 cup chopped fresh basil or cilantro
Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.
Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)
Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.
nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free
BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING
This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.
This recipe can be viewed online here.
5 Tbs. maple syrup, divided
1 tsp. balsamic vinegar
6 cups fresh blackberries (1 3/4 lb.)
3 Tbs. sugar
16 Tbs. all-purpose flour, divided
1/4 tsp. plus 1/8 tsp. salt, divided
2/3 cup rolled oats
2/3 cup chopped toasted pecans
1/3 cup brown sugar
3 Tbs. canola oil
Preheat oven to 350°F. Coat deep baking dish with cooking spray.
Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.
Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.
nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable
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