Wednesday Recipes

I usually try posting this in the morning, but some days just get a little hectic. It's now afternoon, but at least this has been posted. Here are today's six recipes. Enjoy!

POTATO LATKES

This recipe comes from Ina Garten, star of The Food Network's Barefoot Contessa. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield: 2 servings; Level: Easy

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

Ingredients

2 large baking potatoes

1 extra-large egg, whisked

3 tablespoons all-purpose flour

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons clarified butter

Directions

Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.

Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

ROASTED GARLIC CLOVE CHICKEN

This comes from Melissa d'Arabian of The Food Network's Ten Dollar Dinners. Total Time: 1 hr. 5 min; Prep: 20 min; Cook: 45 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/roasted-garlic-clove-chicken-recipe.print.html?oc=linkback

Ingredients

8 chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

3 tablespoons olive oil

1 tablespoon butter

2 teaspoons herbes de Provence

1 teaspoon flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving

Directions

Preheat the oven to 350 degrees F.

Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

CHALLAH CROWNS

This comes from The Food Network, and begins, “While challah is traditionally eaten on the Jewish Sabbath (in fact, the Sabbath begins with a blessing over challah), it's a fantastic all-purpose bread, great for sandwiches or French toast.” Total Time: 4 hr; Prep: 25 min; Inactive: 3 hr; Cook: 35 min; Yield: 2 round loaves (about 12 to 16 servings); Level: Intermediate.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/challah-crowns-recipe.html?oc=linkback

Ingredients

4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading

2 tablespoons sugar (7/8 ounce)

2 1/4 teaspoons rapid rise yeast (1/4 ounce package)

1 cup warm water, about 110 degrees F

1 ⁄3 cup honey

2 whole large eggs

3 large egg yolks

1/4 cup extra-virgin olive oil

1 tablespoon kosher salt

1 tablespoon poppy seeds (optional)

Directions

Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.

Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.

Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.

Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.

Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.

RASPBERRY ROSE RUGELACH

This comes from Melissa Clark in the New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach

To view this yummy recipe online, click here.

Ingredients

1 cup plus 1 tablespoon granulated sugar

1 1/2 teaspoons rose water

2 cups all-purpose flour, plus more for rolling

1 teaspoon kosher salt

1 teaspoon flaky sea salt

8 ounces unsalted butter (2 sticks), at room temperature

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

Nonstick spray

1 1/2 cups raspberry jam

1 large egg white, lightly beaten

Preparation

In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)

Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.

In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.

With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.

Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.

Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.

Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.

Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.

Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.

Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

SUFGANIYOT (JELLY DOUGHNUTS)

This is from Food.com. It begins, “Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.” Total Time: 1 hr 4 min; Prep: 1 hr; Cook: 4 min; Yield: 40 doughnuts.

To view this online, go to http://www.food.com/recipe/sufganiyot-jelly-doughnuts-200352.

Ingredients

2
(1/4 ounce) envelopes dry yeast

1⁄4 
cup warm water (105 to 115 degrees F)

1 1⁄2
 cups lukewarm milk or 1 1⁄2 cups soymilk

3⁄4
 cup sugar

1 
teaspoon salt

2 
eggs

6 
tablespoons shortening or 6 tablespoons margarine

5 
cups flour


oil, for deep frying

1 
(13 1/2 ounce) jar strawberry jelly (or other fruit jelly)


confectioners' sugar

Directions

Sprinkle yeast over warm water and let stand five minutes or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.

Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.

Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.

Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.

Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.

Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.

CHOCOLATE ALMOND MERINGUES

The recipe states, "These can be frozen."

Yield: About 2 1/2 dozen

Serving size: 1 meringue cookie

Find this recipe at: http://diabeticgourmet.com/recipes/html/260.shtml

Ingredients

1/2 cup sugar, divided

1/4 cup ground almonds

1 tbsp. unsweetened cocoa

1 tsp. cornstarch

2 egg whites

1/8 tsp. cream of tartar

1/2 tsp. vanilla (or 1/4 tsp. almond extract)

Directions

Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.

Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.) Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.

Nutritional Information Per Serving: Calories: 18; Protein: trace g; Fat: 0.3 g; Sodium: 7 mg; Cholesterol: 0 mg ; Carbohydrates: 4 g; Exchanges: 1/4 Bread/Starch

Hanukkah Recipes

The holidays are here, and the year is winding down. Where does the time go? Hanukkah begins this evening; Christmas and the Solstice are both next week. Happy Hanukkah for those who celebrate this holiday. Meanwhile, today's recipes. Enjoy!

BEEF BRISKET WITH HORSERADISH SAUCE

Makes 10 to 12 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1036.shtml

Ingredients

1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)

1 tablespoon vegetable oil

2 medium onions, thinly sliced

3/4 cup beef broth

2 cloves garlic, crushed

1 to 2 tablespoons prepared horseradish

Directions

Heat oil over medium heat in stockpot until hot. Place brisket in stockpot; brown evenly. Remove brisket.

Add onions to same pan. Cook and stir 3 minutes or until crisp-tender. Pour off drippings. Return brisket, fat side up, to stockpot. Add beef broth and garlic; bring to a boil. Reduce heat to low; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender.

Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 5 minutes or until reduced by half; stir in horseradish.

Carve brisket diagonally across the grain into thin slices. Serve with horseradish sauce.

Nutritional Information Per Serving: Calories: 373; Protein: 57 g; Fat: 13 g; Sodium: 213 mg; Cholesterol: 99 mg; Saturated Fat: 4 g; Dietary Fiber: 0.7 g; Carbohydrates: 4 g

OUR FAVORITE LATKE RECIPE

This comes from Ariela Pelaia, About.com's Judaism expert. Ariela calls this Our Favorite Latke Recipe. To view this, as well as a good explanation of latkes, click here. I learned a few things from reading Ariela's page.

Ingredients

7-8 large russet potatoes, peeled

1 1/2 medium onions

6 large eggs, beaten

3/4 cup matzo meal or bread crumbs

2 1/4 teaspoons kosher salt

1/2 teaspoon black pepper

3/4 cup canola oil (for frying)

Applesauce and sour cream, for serving

Directions

Grate the potatoes and onion into a bowl or pulse in food processor (careful not to puree it). Drain any excess liquid from the bowl and add the eggs, matzo meal, salt and pepper. Mix all of the ingredients together to thoroughly combine them.

In a large skillet, heat the oil over medium-high heat. Spoon the latke mixture into the hot oil forming small pancakes, using 3-4 tablespoons of batter for each pancake. Cook until the underside is golden, about 2 to 3 minutes. Flip the latke over and cook until the other side is golden and the potatoes are cooked through, about 2 more minutes. One way to tell that your latkes are done is by sound: when it stops sizzling it’s time to flip it over. Allowing a latke to remain in the oil after the sizzling has stopped will result in greasy, oil-logged latkes (which is not what you want).

When done, remove the latkes from the oil and transfer them to a plate lined with paper towel to drain. Pat off the excess oil once they have cooled a bit, then serve hot with applesauce or sour cream.

SPINACH NOODLE KUGEL

This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes

To view this online, click here.

Ingredients

16 oz. fine noodles

16 oz. fresh spinach

2 Tbsp. oil

2 onions, finely chopped

6 eggs, beaten

3/4 cup oil

1 1/2 tsp. salt

Preparation

Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.

Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.

Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.

Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.

Add eggs, 1/2 cup oil and salt. Mix well.

Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.

NOODLE KUGEL

This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.

To view online, click here.

Ingredients

1/2 pound wide kosher for Passover egg noodles

1/2 stick butter, melted

1 pound cottage cheese

2 cups sour cream

1/2 cup sugar

6 eggs

1 teaspoon ground cinnamon

1/2 cup raisins

Directions

Preheat oven to 375 degrees F.

Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.

RUGELACH

This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

8 ounces cream cheese, at room temperature

1/2 pound unsalted butter, at room temperature

1/4 cup granulated sugar plus 9 tablespoons

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 cup raisins

1 cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

CHALLAH

Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices

Ingredients:

2 packages Fleischmann's Active Dry Yeast

1 cup lukewarm water

1 tablespoon granulated sugar

6 to 7 1/2 cups bread flour, divided

1 1/2 cups lukewarm water

3/4 cup vegetable oil

3 eggs, beaten

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

1 egg, beaten, for glaze

Directions:

Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.

Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.

Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.

Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.

About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.

Note:

A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.

Meatless Monday

It's Meatless Monday, so here are six vegetarian recipes to help out. Enjoy!

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

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

CREAMY SPINACH SOUP WITH PANEER CROUTONS

This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.

2 Tbs. butter, divided

1 small onion, chopped (1 cup)

1 Tbs. thinly sliced fresh ginger

2 cloves garlic, peeled and thinly sliced

2 tsp. curry powder

1/2 tsp. black mustard seeds

1/2 tsp. ground turmeric

1 cup frozen shredded hash browns, thawed

3 2/3 cups low-sodium vegetable broth

1 1-lb. pkg. frozen spinach

4 oz. paneer cheese, cubed (1 cup)

Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.

Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.

nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free

LOW FAT BROCCOLI SOUP

Ingredients

2 cups chopped fresh or frozen broccoli

1/2 cup chopped onion

1 (14.5 oz.) can reduced-sodium chicken broth

2 tbsp. cornstarch

1 (12 fluid oz.) can fat-free evaporated milk

 Methods

In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.

In a small bowl, whisk cornstarch and 3 tbsp. of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

Additional Tips prep time 30 Min; ready in30 Min; Makes 4 servings. from mydailymoment.com

STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER

By Jolinda Hackett, at about.com

Jolinda writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."

Recipe courtesy of Bush's® Beans.

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings

Ingredients:

2 tablespoons olive oil

1 small red onion, chopped

3 cloves garlic, chopped

1 (16 ounce) can garbanzo beans (chickpeas), drained

1/2 cup cooked orzo

1 lemon, juiced

2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain

salt and pepper

1/2 cup crumbled feta cheese (optional)

Preparation:

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.

Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.

Serve topped with feta cheese.

Makes four servings.

PINEAPPLE COBBLER

From Vegetarian Times, January/February 2012 issue, p. 65

Serves 9

"Pineapples and dates create a luscious filling for this dessert. Experiment with different fruit juices and with dried fruits other than dates."

Filling

5 cups fresh pineapple cubes

1 cup coconut-pineapple juice or unsweetened pineapple juice

1 cup chopped dates

1 1/2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cardamom or allspice

Topping

1 1/2 cups rolled oats

1/2cup all-purpose or whole-wheat pastry flour

1/2 cup coconut-pineapple juice or unsweetened pineapple juice

1/4 cup brown sugar, optional

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom or nutmeg

1/4 cup vegan margarine

3 Tbs. coconut or safflower oil

Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.

To make Filling: Stir together pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, and cardamom in medium saucepan, and bring to a boil over medium-high heat. Cook 10 minutes, or until dates begin to break apart, stirring frequently.

To make Topping: Combine oats, flour, juice, brown sugar (if using), cinnamon, and cardamom in large bowl. Melt margarine and oil in small saucepan. Stir margarine mixture into oats mixture.

Spoon Filling into prepared baking dish. Spread Topping over Filling, and bake 35 to 40 minutes, or until Topping is golden brown.

nutritional information Per 2/3-cup serving: Calories: 264; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 37 mg; Fiber: 5 g; Sugar: 26 g

Friday Recipes

Finally, the end of the week. Here are six recipes to help you through the weekend. Enjoy!

CHOCOLATE CHIP PANCAKES

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “Mini chocolate chips make these pancakes extra special. Try one of the easy variations for chocolate chip pecan pancakes or banana chocolate chip pancakes.

”Top these delicious chocolate chip pancakes with maple syrup, cane syrup, or a dessert sauce. The pancakes are the perfect breakfast for a birthday morning or special occasion treat. The kids will love them!” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time 35 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

2 cups all-purpose flour, 9 ounces

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons granulated sugar

2 large eggs

1 3/4 to 2 cups milk*

4 tablespoons melted butter

1/2 cup mini chocolate chips

vegetable oil and / or clarified butter for griddle

Preparation

In a large bowl, mix the flour, baking powder, salt, and sugar together until thoroughly blended.

In another bowl, beat the eggs with 1 3/4 cups of milk until light and well blended. Add the melted butter and blend thoroughly. Blend the egg and milk mixture into the dry ingredients just until mixed. Add a little more milk, if necessary for a rather thick but pourable batter. Do not overmix. Gently fold the chocolate chips into the batter.

Add a little oil and/or clarified butter to a large skillet or griddle and heat over medium heat. The oil is ready when a few drops of water "dance" when sprinkled over the griddle.

Pour the batter onto the griddle using a quarter cup measure or scoop. Turn the pancakes when the bubbles forming around the surface pop and don't fill in with more batter. The second side will cook more quickly -- about half the time as the first side. Lift slightly to see if they are browned on the bottom.

Move the pancakes to a plate, keep warm, and continue with the remaining batter.

Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.

*If the batter is very thick, add small amounts of milk to get the right consistency. The batter should be quite thick but should pour easily. Use a spoon or spatula to gently spread the batter into a circle.

Variations:

For lighter, fluffier pancake batter, separate the eggs. Beat the egg whites separately and fold into the batter just before folding in the chocolate chips.

Banana Chocolate Chip Pancakes: Fold in about 1/2 cup of mashed bananas into the batter with the chocolate chips.

Chocolate Chip Pecan Pancakes: Fold in about 1/4 cup of chopped pecans with the chocolate chips.

ANTHONY'S CHICKEN CACCIATORE

This comes from FamilyTime, and begins, “Using bottled pasta sauce and shredded cheeses makes this classic Italian dish quick and easy – and so good!” Serves 4 to 6; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

8 ounces of fettuccine, cooked as package directs

2 tablespoons flour

1 teaspoon Italian seasoning

4 (about 1 pound) boneless skinless chicken breast halves

2 tablespoons olive oil

2 cups (about 8 ounces) fresh mushrooms, slice

1/2 cup chopped onion

1 (26 ounce) jar CLASSICO roasted garlic pasta sauce

1 cup (about 2 ounces) shredded mozzarella or provalone cheese

Directions

In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender. Add pasta sauce and chicken. Cover and simmer 15 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.

PUMPKIN SPICE LATTE

This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2

To view this online, click here.

Ingredients

2 tablespoons canned pumpkin

1/2 teaspoon pumpkin pie spice

1 1/2 tablespoons brown sugar

2 teaspoons vanilla extract

1 1/2 cups whole milk

1/2 cup heavy or whipped cream

2 shots fresh-brewed espresso (about 1/4 cup)

Preparation

In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.

Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).

Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.

CHERRY PIE-STUFFED CHOCOLATE CAKE

If you're like me, just the name of this recipe got your attention! It comes from Duff Goldman of The Food Network's Holiday Baking Championship. Am I going to try this this weekend? Heck, yes! Total time: 50 min; Prep Time: 40 min; Cook Time: 10 min; Yield: 24 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/duff-goldman/cherry-pie-stuffed-chocolate-cake.print.html?oc=linkback

Ingredients

4 boxes chocolate cake mix, baked, cooled and leveled

3 cans store-bought whipped chocolate frosting

Nonstick cooking spray

All-purpose flour, for dusting

1 pie crust, recipe follows or store-bought

One 12-ounce can cherry pie filling

Confectioners' sugar, for garnish

Pie Crust:

1 1/2 pounds all-purpose flour

1/2 cup plus 2 tablespoons sugar

1 teaspoon salt

1 pound (4 sticks) cold butter, cubed

1/4 cup heavy cream

4 egg yolks

Directions

Special equipment: a 4-inch round cutter; a ruler

Preheat the oven to 375 degrees F.

Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center.

Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes.

Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve.

Pie Crust:

In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight. Yield: 2 pie crusts.

ONE-SKILLET 'BLT' PASTA

Prep Time: 15 min; Total Time: 30 min; Servings: 6

To view this online, click here.

Ingredients

2 tablespoons Pure Wesson® Canola Oil

1/2 cup chopped yellow onion

1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained

1-1/4 cups water

1 cup Hunt's® Tomato Sauce

8 ounces dry rotini pasta, uncooked

1/2 teaspoon garlic salt

6 slices fully cooked bacon

1 pkg (6 oz each) baby spinach leaves

Grated Parmesan cheese, optional

Directions

Heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender. Add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. Bring to a boil. Cover; reduce heat and cook 12 minutes or until pasta is almost tender.

Meanwhile, heat bacon in microwave according to package directions. Chop bacon; set aside.

Place spinach on top of pasta mixture. Cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. Add bacon; stir to combine. Serve with Parmesan cheese, if desired.

CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”

Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes; 12 servings

Ingredients:

4 cups vegetable broth or stock

4 cups tomato juice

1 tsp. salt

1 Tbsp. dried basil leaves

1/8 tsp. pepper

2 carrots, sliced

2 stalks celery, chopped

1 onion, chopped

2 cloves garlic, minced

1 cup sliced mushrooms

2 (14 oz.) cans diced tomatoes, undrained

1-1/2 cups uncooked rotini pasta

Parmesan cheese

Preparation:

Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese.

Diabetic Thursday - Cookies!

Enjoy!

GOLDEN PEANUT BUTTER COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: The Complete Diabetes Prevention Plan

View Online: http://diabeticgourmet.com/recipes/html/787.shtml

Ingredients

1 cup whole-wheat pastry flour

3/4 cup oat flour

Sugar substitute equal to 1/4 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon baking powder

2/3 cup peanut butter

1/4 cup plus 2 tablespoons margarine or butter

3/4 cup light brown sugar

1/4 cup fat-free egg substitute

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well.

Beat in the egg substitute, maple syrup, and vanilla extract.

Add the flour mixture to the peanut butter mixture and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets.

Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg ; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat

GINGERBREAD MAN COOKIES

Yield: 54 servings

Serving Size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1153.shtml

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 4 g; Sodium: 75 mg; Cholesterol: 15 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 16 g

CHRISTMAS GINGERBREAD MEN COOKIES

A second gingerbread men recipe

Yield: 30 servings

Serving Size: 1 (4-inch) gingerbread cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1157.shtml

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3/4 cup unsalted butter, room temperature

1 cup Splenda Brown Sugar Blend

1 large egg

1 large egg yolk

Directions

Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.

Cream butter and Splenda Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.

Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.

If you want to decorate with icing, use this sugarfree glaze recipe.

Nutritional Information Per Serving: Calories: 110; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 65 mg; Cholesterol: 25 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 13 g

CHOCOLATE OATMEAL COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml

Ingredients

1 cup all-purpose flour

1 1/4 cups rolled oats

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons trans-free margarine, softened

1/2 cup SPLENDA Sugar Blend

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

GINGER SNAPS

This recipe begins, "Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge."

Yield: 36 servings

Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated

3/4 cup sugar

2/3 cup unsalted butter

1/3 cup molasses*

2 tablespoons canola oil

1/4 cup egg substitute

3 1/4 cups all-purpose flour

2 teaspoons baking soda

8 teaspoons ground ginger

1/2 teaspoon ground cloves

2 teaspoons cinnamon

*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.

Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.

Preheat oven to 350 degrees F. Lightly oil cookie sheets.

Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.

Bake 10-12 minutes or until bottoms are lightly browned.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g

MOLASSES COOKIES

This recipe begins, "This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk."

Yield: 23 servings

Serving size: 3 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1040.shtml

Ingredients

2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1 pinch Pinch of salt

1/2 cup trans-free margarine

1/4 cup SPLENDA Brown Sugar Blend

1/4 cup dark molasses

1 egg white

Directions

Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.

In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.

Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.

Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

Nutritional Information Per Serving: Calories: 70; Calories from Fat: 25; Protein: 1 g; Fat: 3 g; Sodium: 130 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 11 g

Wednesday Recipes

Enjoy!

BLUEBERRY COBBLER

This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients:

4 cups fresh blueberries, about 20 to 24 ounces

3/4 cup sugar

2 tablespoons cornstarch

3/4 cup water

1/2 teaspoon cinnamon

1 tablespoon melted butter

1 1/3 cups flour

1 1/2 teaspoons baking powder

1/4 cup granulated sugar

dash salt

1/2 teaspoon cinnamon

1/2 cup milk

4 tablespoons melted butter

Preparation:

Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.

In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.

In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.

With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.

TURKEY AND SWEET POTATO SOUP

This also comes from Diana Rattray (see previous recipe). She writes, “Leftover turkey teams up with sweet potatoes, mixed vegetables, bacon, and optional mushrooms in this great-tasting soup. I used half-and-half, but you can use a lower-fat milk or light cream if you prefer.

“Aside from the chopping and cubing, there are very few preparation steps in this soup. Just simmer until it's done!

“If you don't care for mushrooms, by all means leave them out. Add a little more turkey or vegetables if you like, or add a replacement vegetable. A little pimiento would add some extra color to the soup. Finely diced ham would make a delicious substitute for the bacon.” Prep Time: 12 minutes; Cook Time: 30 minutes; Total Time: 42 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups peeled and cubed sweet potatoes (about 1/2-inch dice)

1 cup sliced celery (about 4 ribs)

1 cup chopped onion

2 cups turkey stock or chicken stock, preferably no- or low-sodium

1/2 teaspoon dried leaf marjoram

1/4 teaspoon dried leaf thyme (may use 3/4 teaspoon poultry seasoning in place of the marjoram and thyme)

1 1/2 cups frozen mixed vegetables or peas and carrots, thawed in a colander under cold running water

4 strips cooked bacon, fried or baked, diced*

2 cups diced turkey

1 can (about 6 to 7 ounces) sliced mushrooms, drained, optional

2 cups half-and-half, milk, or light cream

kosher salt and freshly ground black pepper, to taste

Preparation

In a Dutch oven, stockpot, or large saucepan, combine the cubed sweet potatoes with the celery, onion, and turkey stock or chicken stock. Add the dried leaf marjoram and thyme, or about 3/4 teaspoon of poultry seasoning.

Bring the pot to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender. Add the mixed vegetables and simmer for 5 minutes longer.

Add the diced cooked bacon, cubed turkey, and mushrooms to the pot; continue cooking over low heat for about 5 more minutes. Add the milk, half-and-half, or light cream. Taste and add kosher salt and freshly ground black pepper, to taste.

Continue cooking until the soup is hot and just begins to simmer again.

Serve the soup with crackers or crusty rolls and a tossed green salad.

*To cook the bacon in the oven, heat the oven to 375° F. Line a rimmed baking pan with foil. Place a rack in the pan and arrange the strips of bacon on the rack. Bake for about 25 to 30 minutes, or until crisp. Drain on paper towels and then dice for the recipe.

SPAGHETTI PIE

This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.

To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.

Ingredients

12 ounces spaghetti, cooked, 1/2 cup cooking water reserved

1 small yellow onion, chopped finely

1 pound ground turkey or sirloin beef

1 cup tomato paste, divided

3 large eggs

1 cup grated parmesan cheese

1 1/2 cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350.

In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.

CHEESY BAKED TORTELLINI

This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 45 min; Prep: 10 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-baked-tortellini-recipe.print.html?oc=linkback

Ingredients

Olive oil

2 cups marinara sauce

1/3 cup mascarpone cheese

1/4 cup chopped fresh Italian parsley leaves

2 teaspoons chopped fresh thyme leaves

1 pound purchased cheese tortellini

2 ounces thinly sliced smoked mozzarella

1/4 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS

This comes from The Baker Chick, who writes, "Though I made this with chicken this could be an easy vegetarian option by skipping the meat and just adding extra veggies!" I love that kind of flexibility! Yield: 6-8 servings

To view this online, click here.

Ingredients

For the Filling:

1 pound skinless, boneless chicken breast halves - cubed

4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)

1/2 cup butter (1 stick)

1 small onion, chopped

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

Other spices to taste (garlic, celery seed etc.)

2 cups of chicken broth

1 to 1 1/2 cups milk

For the Biscuits:

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes

6 oz Cheddar, coarsely grated (1 1/2 cups)

1 cup well-shaken buttermilk

Instructions

Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.

Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.

Slowly add 1 cup of milk and 1 1/2 cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.

Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.

Preheat oven to 425F

For the Biscuits:

Stir together the flour, baking powder, sugar, baking soda and salt.

Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.

Stir in the grated cheese and then the buttermilk, stirring together until just combined.

Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.

Bake for 15-18 minutes, or until the biscuits are golden.

Notes

*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end.

EASY CROCKPOT LASAGNA

This comes from Tablespoon.com, and starts off, "This lasagna tastes like you spent all day making it without all of the work." Prep Time: 15 min; Total Time 4 hr 15 min; Servings: 10

*Works best with a 4 to 6 quart size slow cooker.

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

Directions

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.

Tuesday Recipes

Here are today's six recipes to try your hand at. Enjoy!

CREAM OF WILD MUSHROOM SOUP

While many of us think of cream of mushroom soup as a canned soup, something to stock on your shelf, this yummy recipe is anything but. This rich-based recipe comes from Ina Garten, star of The Food Network's Barefoot Contessa. Total Time: 1 hr 50 min; Prep: 20 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe.print.html?oc=linkback

Ingredients

5 ounces fresh shiitake mushrooms

5 ounces fresh portobello mushrooms

5 ounces fresh cremini (or porcini) mushrooms

1 tablespoon good olive oil

1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided

1 cup chopped yellow onion

1 carrot, chopped

1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided

Kosher salt

Freshly ground black pepper

2 cups chopped leeks, white and light green parts (2 leeks)

1/4 cup all-purpose flour

1 cup dry white wine

1 cup half-and-half

1 cup heavy cream

1/2 cup minced fresh flat-leaf parsley

Directions

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

SLOW COOKER TORTILLA SOUP

This comes from The Food Network's Melissa d'Arabian, who writes, “This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.” Total Time: 3 hr 10 min; Prep Time: 10 min; Cook Time: 3 hr; Yield: 4 servings.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/slow-cooker-tortilla-soup-recipe.html?oc=linkback

Ingredients

3 chicken thighs, skin removed

10 -ounce can diced tomatoes with green chiles

1 1/2 cups cooked black beans

1 1/2 cups chicken broth

1 1/2 cups water

1 yellow onion, finely chopped

3 garlic cloves, finely minced

1 jalapeno, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Juice of 1/2 lemon

20 tortilla chips

3 tablespoons finely chopped fresh cilantro

1/2 cup shredded Monterey Jack cheese

Directions

Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.

BAKED BEANS

This comes from Sam Sifton of The New York Times' Cooking e-newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.

To view this online, click here.

Ingredients

2 cups navy beans

Salt

1/2 pound slab bacon, cut into cubes

1 medium onion, peeled and chopped

1/3 cup molasses

2 teaspoons dry mustard

Preparation

Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.

Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.

Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

CRANBERRY COFFEE CAKE

This comes from the infamous long-since-forgotten-emailing-list. Serves 6 to 8.

2 cups fresh or thawed frozen cranberries

1 3/4 cups sugar

2 cups flour

2 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter, softened

2 large eggs

1 tsp vanilla

1/2 cup whole milk

Preheat oven to 350 degrees.

Pulse cranberries with 1/2 cup sugar in a food processor until finely chopped (do not puree). Transfer to a sieve and let drain while making batter.

Sift together flour, baking powder & salt. Beat together butter and remaining sugar in a large bowl with an electric mixer at medium high speed until light and fluffy, about 5 to 8 min. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternating in batches, beginning and ending with flour and mixing until just incorporated.

Spread 1/3 of batter evenly in well buttered 9x5-inch loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Top with another 1/3 of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. Bake in middle of oven until golden brown and a tester comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 min. Invert cake onto rack. Serve warm or at room temperature.

BEVERLY'S CREAMY BROCCOLI CHICKEN

This comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “This easy broccoli chicken is cooked to perfection in the slow cooker.
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“The simple combination of chicken breasts, broccoli, and condensed soup makes a fabulous everyday dinner. Serve this flavorful dish over hot cooked rice or angel hair pasta.” Prep Time: 10 minutes; Cook Time: 360 minutes (6 hours); Total Time: 370 minutes; Yield: Makes 6 servings

To view this online, click here.

Ingredients

1 can (approx. 10 1/2 ounces) condensed Cream of Broccoli Soup

boneless chicken breasts (as many as you need) - I buy the frozen ones with 6-7 in a bag - approx. 3 pounds

1 bag (12 to 16 ounces) frozen broccoli

salt and pepper

1 cup milk

Preparation

Place chicken pieces in the crock pot. Cover with the frozen broccoli and spoon the cream of broccoli soup over all. Add salt and pepper to taste.

Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high.

Serve poured over rice!!! Yummy!

CRANBERRY APPLE CRISP

Yield: 8 servings

View Online: http://diabeticgourmet.com/recipes/html/876.shtml

Ingredients:

Filling Ingredients:

3 cups peeled, cored, sliced apples

2 cups fresh or frozen thawed cranberries

1 cup Equal Spoonful*

Topping Ingredients:

1/3 cup all-purpose flour

1/4 cup chopped pecans

1/4 cup stick butter or margarine, melted

1/2 cup Equal Spoonful**

* Substitute 24 packets Equal sweetener

** Substitute 12 packets Equal sweetener

Directions

For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.

For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.

Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.

Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat