If it's Monday (and it is), then it's time for Meatless Monday. Here are today's six recipes. Enjoy!
SWEET POTATO & BLACK BEAN ENCHILADAS
This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)
To view this online, click here.
Sauce
1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free
VEGAN BROWN RICE JAMBALAYA WITH TOMATO SAUCE
This comes from Jolinda Hackett, the Vegetarian Food expert for About.com. She writes, “Jamabalaya is one of those dishes that is greater than the sum of its parts. The seasonings and the lengthy cooking time really combine to make something special; it's not just rice and tomato sauce! This vegetarian and vegan jambalaya recipe (with whole grain brown rice instead of regular white rice) makes a huge pot, about 14 servings, so plan on inviting some friends over for dinner or having lots of leftovers. Jambalaya is a great choice if you're cooking in bulk, because it's so easy. Once the rice is cooking, you just leave it alone for nearly an hour, so you'll have plenty of time to prepare a gorgeous homemade dessert.” She recommends a Banana Rum Cheesecake with Maple Rum Sauce, which follows the Jambalaya recipe.
The jambalaya recipe makes 14 servings, and can be viewe online by clicking here.
Ingredients
3 tbsp vegan margarine
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 cups vegetable broth
1 cup water
1 cup tomato sauce
2 cups brown rice, uncooked
2 bay leaves
2 tsp. thyme
2 tsp. cayenne
2 tsp. Cajun seasoning
Salt and pepper, to taste
Preparation
In a large soup or stock pot, melt the margarine over medium-low heat, then add the onion, bell pepper, celery, and garlic. Cook for about 15 minutes, until soft.
Add all of the remaining ingredients and bring to a boil. Once boiling, reduce the heat to low, cover, and allow to simmer for about 45-50 minutes.After 45-50 minutes, check the pot. You may need to add a little more liquid and cook for 5-10 more minutes, until rice is well cooked. Taste and adjust seasonings, to taste.
Makes about 14 servings, so plan on having leftovers if you're not feeding a crowd! Fortunately, the leftovers keep well.
Recipe variations: For a spicier jambalaya, slice up one fresh green jalapeno when cooking and add it along with the other vegetables. For extra flavor, if you happen to have some on hand, you can toss in a handful of fresh herbs - either cilantro or parsley - at the very last minute.
BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE
This is also from Jolinda Hackett, who writes, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”
Ingredients
4 very ripe bananas
16 ounces nondairy cream cheese
3/4 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 cup dark rum
2 tablespoons cornstarch
1/4 teaspoon salt
Prepared pecan pie crust (recipe follows)
Prepared maple rum sauce (recipe follows)
Toasted pecan halves for garnish
Preparation
Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.
Turn oven up to 400 degrees.
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.
Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.
PECAN PIE CRUST
Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust, and can be viewed online here.
Ingredients
1 cup pecan nut flour (see instructions below)
1/2 cup spelt flour (white or whole wheat )
1 tablespoon firmly packed light brown sugar
4 Tbsp vegan margarine, partially melted
1/8 teaspoon ground cardamom
1/2 teaspoon ground ginger
Pinch of sea salt
Preparation
Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.
Combine all ingredients in a bowl and mix until well combined and incorporated.
Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.
Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.
VEGAN MAPLE RUM SAUCE RECIPE
Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!” To view this online, click here.
Ingredients
1 cup real maple syrup (grade B organic is best in this recipe)
4 tablespoons Earth Balance vegan butter
Sea salt
1 tablespoon dark rum
Preparation
In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
SAMOSA STUFFED PEPPERS
This comes from the March 2014 issue of Vegetarian Times, page 71. It starts off, “The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.” Serves 8.
To view this online, click here.
4 large red bell peppers, halved
2 Tbs. vegetable oil
1 large onion, chopped (2 cups)
4 tsp. curry powder
1 Tbs. garam masala
2 tsp. grated fresh ginger
1 cup basmati rice
1/4 cup red lentils, rinsed and drained
1/2 tsp. salt
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 large carrots, finely diced (1 cup)
1 cup green beans, coarsely chopped
1/2 cup raisins or dried currants, optional
1/2 cup unsalted peanuts or cashews, coarsely chopped
Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.
nutritional information Per Stuffed pepper: Calories: 288; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 241 mg; Fiber: 8 g; Sugar: 8 g; Vegan; Gluten-Free
Monday, January 11, 2016
Friday, January 8, 2016
Friday Recipes
Finally, Friday! Here are six recipes to take you through the weekend. Enjoy!
Note: Next week's blog will include one day of soup recipes (nothing like homemade soup to warm one up during the chilly winter days!) and one of homemade bread recipes - both posts with photos. And now, on to today's recipes.
PEAR AND ALMOND DANISH
This comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “Add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish Dough (next recipe). The apricot glaze adds a festive shine to the finished pastry but is not essential. If you don’t have a coffee grinder, use 1/2 cup (45 grams) almond meal in place of the raw almonds.” Makes 10 servings.
To view this online, click here.
Ingredients
5 tablespoons unsalted butter, at room temperature
2 tablespoons packed light or dark brown sugar
1/2 teaspoon kosher salt
3 cups diced pear (from 2 to 3 firm Bosc pears)
1/3 cup raw almonds
3 tablespoons confectioners’ sugar
1 large egg yolk
1/8 teaspoon almond extract
1 batch Danish dough with cardamom added
1 large egg, lightly beaten
1/4 cup apricot preserves, for glaze (optional)
Preparation
To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don’t cut through the dough, you’re just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don’t open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It’s ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn’t risen enough; if it doesn’t bounce back at all, it’s gone too far.) While dough is rising, heat the oven to 425 degrees.
Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.
DANISH DOUGH
This also comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our Pear and Almond Danish Braid, add 1 teaspoon coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.” Makes enough for 9 or 10 small pastries, or 1 large braid.
To view this online, go to http://cooking.nytimes.com/recipes/1017897-danish-dough.
Ingredients
1 1/2 cups bread flour, plus more for the work surface and the rolling pin
2 tablespoons granulated sugar
2 teaspoons active dry yeast
3/4 teaspoon kosher salt
14 tablespoons cold, unsalted butter (1 3/4 sticks), roughly cubed
1 large egg
1/4 cup cold whole milk
Preparation
Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
In a small bowl, whisk together the egg, milk and 2 tablespoons water.
Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Tip: If you are using this dough to make the pear and almond Danish braid, add 1 teaspoon/2 grams coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
HOUSEMAN'S ROASTED-SQUASH SALAD
This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings
To view this online, click here.
Ingredients
5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced
Preparation
Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
Place squash on a warm platter, and spoon the dressing over the top.
LAZY CHICKEN
This comes from the Tablespoon.com e-newsletter. It begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; makes 4 servings
To view this online, click here.
Ingredients
1 pound chicken breasts, cut into one-inch cubes
2 red potatoes, sliced thinly
1 small white onion, thinly sliced
1 small zucchini, thinly sliced into disks
1 -2 teaspoons steak seasoning
1/2 cup chicken broth
1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
10 basil leaves, coarsely chopped
1 teaspoon dried oregano
1/2 cup shredded mozzarella
Salt and pepper
Directions
In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
Serve right away.
CHICKEN & ROASTED GARLIC RISOTTO
This comes from Campbell's Kitchen, and begins, “This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.” Prep Time: 5 minutes; Total Time: 30 minutes; Cooks: 20 min; Stand: 5 min; Serves: 4
To view this online, click here.
Ingredients
1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
SKILLET LASAGNA
This comes from the Tablespoon's e-newsletter. It begins, “This ground beef and pasta skillet recipe is the quick-fix version of the all-time dinner favorite - with the classic Italian flavors and cheese filled layers of authentic lasagna.” Prep Time: 15 min; Total Time: 50 min; makes 5 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
1/4 cup chopped onion
1/2 teaspoon finely chopped garlic
2 tablespoons balsamic vinegar
2 teaspoons Italian seasoning
1 cup part-skim ricotta cheese
4 precooked lasagna noodles, broken into large pieces
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup roasted red bell peppers (from a jar), chopped
5 teaspoons refrigerated basil pesto (from 7-oz container)
1/2 cup shredded mozzarella-Parmesan cheese blend (2 oz)
Directions
In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).
In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.
Note: Next week's blog will include one day of soup recipes (nothing like homemade soup to warm one up during the chilly winter days!) and one of homemade bread recipes - both posts with photos. And now, on to today's recipes.
PEAR AND ALMOND DANISH
This comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “Add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish Dough (next recipe). The apricot glaze adds a festive shine to the finished pastry but is not essential. If you don’t have a coffee grinder, use 1/2 cup (45 grams) almond meal in place of the raw almonds.” Makes 10 servings.
To view this online, click here.
Ingredients
5 tablespoons unsalted butter, at room temperature
2 tablespoons packed light or dark brown sugar
1/2 teaspoon kosher salt
3 cups diced pear (from 2 to 3 firm Bosc pears)
1/3 cup raw almonds
3 tablespoons confectioners’ sugar
1 large egg yolk
1/8 teaspoon almond extract
1 batch Danish dough with cardamom added
1 large egg, lightly beaten
1/4 cup apricot preserves, for glaze (optional)
Preparation
To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don’t cut through the dough, you’re just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don’t open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It’s ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn’t risen enough; if it doesn’t bounce back at all, it’s gone too far.) While dough is rising, heat the oven to 425 degrees.
Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.
DANISH DOUGH
This also comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our Pear and Almond Danish Braid, add 1 teaspoon coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.” Makes enough for 9 or 10 small pastries, or 1 large braid.
To view this online, go to http://cooking.nytimes.com/recipes/1017897-danish-dough.
Ingredients
1 1/2 cups bread flour, plus more for the work surface and the rolling pin
2 tablespoons granulated sugar
2 teaspoons active dry yeast
3/4 teaspoon kosher salt
14 tablespoons cold, unsalted butter (1 3/4 sticks), roughly cubed
1 large egg
1/4 cup cold whole milk
Preparation
Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
In a small bowl, whisk together the egg, milk and 2 tablespoons water.
Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Tip: If you are using this dough to make the pear and almond Danish braid, add 1 teaspoon/2 grams coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
HOUSEMAN'S ROASTED-SQUASH SALAD
This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings
To view this online, click here.
Ingredients
5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced
Preparation
Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
Place squash on a warm platter, and spoon the dressing over the top.
LAZY CHICKEN
This comes from the Tablespoon.com e-newsletter. It begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; makes 4 servings
To view this online, click here.
Ingredients
1 pound chicken breasts, cut into one-inch cubes
2 red potatoes, sliced thinly
1 small white onion, thinly sliced
1 small zucchini, thinly sliced into disks
1 -2 teaspoons steak seasoning
1/2 cup chicken broth
1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
10 basil leaves, coarsely chopped
1 teaspoon dried oregano
1/2 cup shredded mozzarella
Salt and pepper
Directions
In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
Serve right away.
CHICKEN & ROASTED GARLIC RISOTTO
This comes from Campbell's Kitchen, and begins, “This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.” Prep Time: 5 minutes; Total Time: 30 minutes; Cooks: 20 min; Stand: 5 min; Serves: 4
To view this online, click here.
Ingredients
1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
SKILLET LASAGNA
This comes from the Tablespoon's e-newsletter. It begins, “This ground beef and pasta skillet recipe is the quick-fix version of the all-time dinner favorite - with the classic Italian flavors and cheese filled layers of authentic lasagna.” Prep Time: 15 min; Total Time: 50 min; makes 5 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
1/4 cup chopped onion
1/2 teaspoon finely chopped garlic
2 tablespoons balsamic vinegar
2 teaspoons Italian seasoning
1 cup part-skim ricotta cheese
4 precooked lasagna noodles, broken into large pieces
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup roasted red bell peppers (from a jar), chopped
5 teaspoons refrigerated basil pesto (from 7-oz container)
1/2 cup shredded mozzarella-Parmesan cheese blend (2 oz)
Directions
In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).
In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.
Thursday, January 7, 2016
Diabetic Thursday
Here are today's six Diabetic Thursday recipes. Enjoy!
20-MINUTE CHICKEN CREOLE
Yield: 4 servings (1-1/2 cups per serving)
Find this recipe at: http://diabeticgourmet.com/recipes/html/1057.shtml
Ingredients
12 oz boneless, skinless chicken breast, cut into thin strips
1 cup canned whole peeled tomatoes, chopped
1 cup chili sauce (look for lowest sodium version)
1-1/2 cup green bell pepper, rinsed and chopped
1-1/2 cup celery, rinsed and chopped
1/4 cup onion, chopped
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
1/4 tsp crushed red pepper
1/4 tsp salt
Directions
Spray saute pan with cooking spray. Preheat over high heat.
Cook chicken in hot saute pan, stirring for 3–5 minutes. Reduce heat.
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil over high heat, and then reduce heat to simmer.
Simmer, covered, for 10 minutes.
Nutritional Information Per Serving: Calories: 274; Protein: 30 g; Fat: 5 g; Sodium: 383 mg; Cholesterol: 73 mg; Saturated Fat: 1 g; Dietary Fiber: 4 g; Carbohydrates: 30 g
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Fat: 9 g; Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
CHOCOLATE SWIRL CAKE
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.
Yield: 16 servings
View recipe with photo: http://diabeticgourmet.com/recipes/html/990.shtml
Crust Ingredients:
1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan.
Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 164; Protein: 7 g; Fat: 11 g; Sodium: 235 mg; Cholesterol: 57 mg; Carbohydrates: 8 g; Exchanges: 1 milk, 2 fat
GINGERBREAD MEN COOKIES
Yield: 30 servings
Serving Size: 1 (4-inch) gingerbread cookie
View recipe & photo: 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.
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
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Carbohydrates: 15 g; Cholesterol: 1 g; Sodium: 318 mg; Fat: 3g; Exchanges: 1 Starch
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
20-MINUTE CHICKEN CREOLE
Yield: 4 servings (1-1/2 cups per serving)
Find this recipe at: http://diabeticgourmet.com/recipes/html/1057.shtml
Ingredients
12 oz boneless, skinless chicken breast, cut into thin strips
1 cup canned whole peeled tomatoes, chopped
1 cup chili sauce (look for lowest sodium version)
1-1/2 cup green bell pepper, rinsed and chopped
1-1/2 cup celery, rinsed and chopped
1/4 cup onion, chopped
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
1/4 tsp crushed red pepper
1/4 tsp salt
Directions
Spray saute pan with cooking spray. Preheat over high heat.
Cook chicken in hot saute pan, stirring for 3–5 minutes. Reduce heat.
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil over high heat, and then reduce heat to simmer.
Simmer, covered, for 10 minutes.
Nutritional Information Per Serving: Calories: 274; Protein: 30 g; Fat: 5 g; Sodium: 383 mg; Cholesterol: 73 mg; Saturated Fat: 1 g; Dietary Fiber: 4 g; Carbohydrates: 30 g
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Fat: 9 g; Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
CHOCOLATE SWIRL CAKE
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.
Yield: 16 servings
View recipe with photo: http://diabeticgourmet.com/recipes/html/990.shtml
Crust Ingredients:
1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan.
Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 164; Protein: 7 g; Fat: 11 g; Sodium: 235 mg; Cholesterol: 57 mg; Carbohydrates: 8 g; Exchanges: 1 milk, 2 fat
GINGERBREAD MEN COOKIES
Yield: 30 servings
Serving Size: 1 (4-inch) gingerbread cookie
View recipe & photo: 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.
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
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Carbohydrates: 15 g; Cholesterol: 1 g; Sodium: 318 mg; Fat: 3g; Exchanges: 1 Starch
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
Wednesday, January 6, 2016
Wednesday Recipes
It's Wednesday - half-way to the weekend. Here are today's six recipes to get you through today. Enjoy!
LAST-MINUTE BLACK BEAN SOUP
One of the cool thing about finding recipes for this blog is when I stumble across different websites or e-newsletters that offer yummy food or a new way to cook something that I might not have thought about. This recipe comes from one of those websites. Meal Makeover Moms is a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. Last-Minute Black Bean Soup was created by Liz Weiss, MS, RD for Meal Makeover Moms. Makes 4 Servings; Serving size about 1 cup
To view this recipe online, click here.
Ingredients
One 15-ounce can reduced-sodium black beans, undrained
1 1/2 cups frozen corn kernels
3/4 cup salsa
1/2 cup water
1/2 cup finely diced red bell pepper
2 tablespoons fresh lime juice (juice of 1 lime)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup reduced-fat sour cream, optional
Directions
In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
Serve in individual bowls and top with the cheese and sour cream as desired.
Nutrition: 180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron
CHICKEN POT PIE BUNDLES
This is another recipe from Meal Makeover Moms and makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 tablespoons canola oil, divided
1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)
1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
Pinch of black pepper
1 cup all-natural chicken broth
4 teaspoons cornstarch
3/4 cup frozen petite peas, thawed
3/4 cup frozen corn kernels, thawed
2 tablespoons grated Parmesan cheese
12 egg roll wraps (NOT the smaller wonton wrappers)
Directions
Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.
Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.
Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron
SPINACH SALAD WITH SMOKED CHICKEN, APPLE, WALNUTS, AND BACON
This comes from FamilyTime. It starts off, "Try this delicious and substantial salad. It calls for the thick-sliced smoked chicken, but you can also use smoked turkey from the deli counter instead." Prep. time: 5 minutes; Cooking time: 8 minutes; Serves: 4
To view this online, click here.
Ingredients
3/4 cup chopped walnuts
1/4 pound sliced bacon
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup cooking oil
2/3 pound smoked chicken breast, sliced
1 pound fresh spinach, stems removed, leaves washed (about 9 cups)
1 small red onion, chopped fine
1 Granny Smith apple, peeled, cored, and cut in 1/2-inch slices
Directions
Heat the oven to 350 degrees. Toast the walnuts until golden brown, about 8 minutes. Let cool.
In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.
In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.
In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
CLASSIC CARROT LAYER CAKE
This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook
To view this recipe online, click here.
Ingredients
1 stick butter- room temp.
1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup grapeseed or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)
For the Frosting:
12 oz cream cheese, softened
1 stick (1/2 cup) of butter, softened
2-4 cups of powdered sugar
1 teaspoon vanilla extract
1 teaspoons cinnamon
Instructions
Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.
On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.
On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.
Evenly divide the batter between your prepared pans.
Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.
For the Frosting:
Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.
Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.
Notes
*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.
*I grated these carrots super fine, either way is fine.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
LAST-MINUTE BLACK BEAN SOUP
One of the cool thing about finding recipes for this blog is when I stumble across different websites or e-newsletters that offer yummy food or a new way to cook something that I might not have thought about. This recipe comes from one of those websites. Meal Makeover Moms is a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. Last-Minute Black Bean Soup was created by Liz Weiss, MS, RD for Meal Makeover Moms. Makes 4 Servings; Serving size about 1 cup
To view this recipe online, click here.
Ingredients
One 15-ounce can reduced-sodium black beans, undrained
1 1/2 cups frozen corn kernels
3/4 cup salsa
1/2 cup water
1/2 cup finely diced red bell pepper
2 tablespoons fresh lime juice (juice of 1 lime)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup reduced-fat sour cream, optional
Directions
In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
Serve in individual bowls and top with the cheese and sour cream as desired.
Nutrition: 180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron
CHICKEN POT PIE BUNDLES
This is another recipe from Meal Makeover Moms and makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 tablespoons canola oil, divided
1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)
1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
Pinch of black pepper
1 cup all-natural chicken broth
4 teaspoons cornstarch
3/4 cup frozen petite peas, thawed
3/4 cup frozen corn kernels, thawed
2 tablespoons grated Parmesan cheese
12 egg roll wraps (NOT the smaller wonton wrappers)
Directions
Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.
Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.
Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron
SPINACH SALAD WITH SMOKED CHICKEN, APPLE, WALNUTS, AND BACON
This comes from FamilyTime. It starts off, "Try this delicious and substantial salad. It calls for the thick-sliced smoked chicken, but you can also use smoked turkey from the deli counter instead." Prep. time: 5 minutes; Cooking time: 8 minutes; Serves: 4
To view this online, click here.
Ingredients
3/4 cup chopped walnuts
1/4 pound sliced bacon
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup cooking oil
2/3 pound smoked chicken breast, sliced
1 pound fresh spinach, stems removed, leaves washed (about 9 cups)
1 small red onion, chopped fine
1 Granny Smith apple, peeled, cored, and cut in 1/2-inch slices
Directions
Heat the oven to 350 degrees. Toast the walnuts until golden brown, about 8 minutes. Let cool.
In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.
In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.
In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
CLASSIC CARROT LAYER CAKE
This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook
To view this recipe online, click here.
Ingredients
1 stick butter- room temp.
1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup grapeseed or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)
For the Frosting:
12 oz cream cheese, softened
1 stick (1/2 cup) of butter, softened
2-4 cups of powdered sugar
1 teaspoon vanilla extract
1 teaspoons cinnamon
Instructions
Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.
On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.
On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.
Evenly divide the batter between your prepared pans.
Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.
For the Frosting:
Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.
Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.
Notes
*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.
*I grated these carrots super fine, either way is fine.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
Tuesday, January 5, 2016
Tuesday Recipes
Here are six recipes to get you through the day. Enjoy!
FLAKY BUTTERMILK BISCUITS
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.” Time: 30 minutes; Makes 10 to 12 biscuits
To view these online, click here.
Ingredients
2 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
2 teaspoons sugar
1 1/4 teaspoon fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled
Preparation
Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.
In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.
3-INGREDIENT ONE-POT MAC AND CHEESE
This quick dish is from the Tablespoon e-newsletter, and begins, “Be the most popular mom on the block with this creamy, creamy 20-minute twist on the classic mac.” Prep Time: 20 min; Total Time: 20 min; Makes 6 servings.
To view this online, click here.
Ingredients
1 can (12 oz) evaporated milk
1 lb uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.
Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.
Remove from heat; stir in cheese until melted.
ROASTED CARROTS WITH LEMON DRESSING
This comes from the Food e-newsletter. The recipe begins, “Very simple way to dress up roasted carrots. The roasted sort of gives a caramelized sweetness which is accentuated by the honey and is balanced lemon flavor. A bit of cayenne gives it a kick but doesn't overpower.” Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; makes 6 servings.
To view this online, go to http://www.food.com/recipe/roasted-carrots-with-lemon-dressing-292064.
Ingredients
3 lbs carrots, cut into pieces 2-inch long and 1-inch thick (15-20)
2 tablespoons olive oil
1⁄8 teaspoon cayenne pepper
coarse salt
2 tablespoons honey
juice and zest of 1 lemon
Directions
Preheat oven to 450.
In foil lined roasting pan, toss carrots with oil and cayenne and season with salt.
Arrange in single layer, using two pans if needed.
Roast tossing one halfway through for 30-40 minutes, or until tender.
In a small bowl, whisk together honey, zest and lemon juice. Season with salt.
Drizzled over carrots and toss to coat.
BLACK WALNUT PIE
This comes from Ellen Zachos, About.com's foraging expert. Ellen writes, “If you appreciate the rich, dark flavor of black walnuts, this pie features that flavor in a sweet, decadent dessert. If you're curious about black walnuts but don't have a tree near you, or you aren't sure it's worth the trouble of harvesting, de-hulling, and cracking the very hard shells, you can buy black walnuts for an easy taste test.” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: 1 pie.
To view this online, click here.
Ingredients
1 ready made pie crust
3 eggs
1 cup light or dark corn syrup (I use light for pecan, but prefer dark for black walnut)
1 cup sugar (2/3 cup sugar if you're baking at altitudes over 5000 feet)
2 Tbs. melted butter (3 Tbs. melted butter if you're baking at altitudes over 5000 feet )
1/2 tsp. vanilla extract
1 cup chopped black walnuts
Preparation
The recipe begins with a disclaimer from Ellen: “I tried several different recipes, detouring from the traditional corn syrup base to a maple syrup version that sounded tasty. Alas, it did not set, and while the flavors were nice, no one wants to serve a pie that runs together after the first slice is cut. All the recipes for a maple syrup-based pie warned that it wouldn't be fully set when you took it out of the oven, but promised that the pie would continue to firm up.
“Not true.
“So I returned to the corn syrup base, just like my mother used for her pecan pie. There's something to be said for tried and true.”
Note: For the remainder of this recipe, whenever you read the directions in the first person (i.e. “I realize...”, “To read my philosophical stance...”), that's Ellen. There is a link to her stance on pie crusts, which also takes you to a recipe for her silverberry meringue pie. I haven't tried it, but it sure sounds interesting!
Preheat oven to 350F (or 325F if you're baking at altitudes over 5000 feet).
Grease the pie pan, then lay a single ready-made pie crust in a nine inch pan and trim and crimp the edges. (Ellen adds: “I realize you may not usually grease your pie pans, but this is a sticky pie and you'll be glad you did. Put the pan in the fridge until you're ready to bake. (To read my philosophical stance on ready-made-pie-crusts, click here..)”
In a bowl, combine the eggs, corn syrup, sugar, melted butter, and vanilla, and mix well with a fork.
Chop the black walnuts into pieces about the size of your baby fingernail. While I often leave pecans whole in a pie (or just barely chopped), I recommend chopping black walnuts because they have such a strong flavor.
Pour the nuts into the bottom of the chilled pie shell, then pour the liquid on top of the nuts. (The nuts will float to the top as they bake.)
Bake for 25 minutes, then check the color of the crust. If it's already nicely browned, cover the crust with small pieces of aluminum foil to keep it from burning. Bake for a total of 60 minutes. The center of the pie may still be bubbling when you take it out of the oven, but it will firm up as it cools. I promise!
LOADED MEXICAN CHICKEN AND POTATO SKILLET
This comes from the Tablespoon e-newsletter, and begings, “Serve this easy Mexican skillet dinner for a quick weeknight meal.” Prep Time: 40 min; Total Time: 40 min; Makes 5 servings.
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/2 cup real bacon pieces (from 3-oz package)
1/4 cup chopped green onions (4 medium)
2 cups shredded Cheddar cheese (8 oz)
1 container (8 oz) sour cream
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Directions
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
SLOW COOKER PUMPKIN-APPLE DESSERT
This comes from the now-infamous long-since-forgotten-emailing-list; however, the person who sent this out to the list wrote, “This recipe is featured in the Betty Crocker Complete Thanksgiving Cookbook,” along with “Meet a dessert that knows how to spell homemade with great flavor.”
1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired
Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
FLAKY BUTTERMILK BISCUITS
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.” Time: 30 minutes; Makes 10 to 12 biscuits
To view these online, click here.
Ingredients
2 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
2 teaspoons sugar
1 1/4 teaspoon fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled
Preparation
Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.
In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.
3-INGREDIENT ONE-POT MAC AND CHEESE
This quick dish is from the Tablespoon e-newsletter, and begins, “Be the most popular mom on the block with this creamy, creamy 20-minute twist on the classic mac.” Prep Time: 20 min; Total Time: 20 min; Makes 6 servings.
To view this online, click here.
Ingredients
1 can (12 oz) evaporated milk
1 lb uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.
Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.
Remove from heat; stir in cheese until melted.
ROASTED CARROTS WITH LEMON DRESSING
This comes from the Food e-newsletter. The recipe begins, “Very simple way to dress up roasted carrots. The roasted sort of gives a caramelized sweetness which is accentuated by the honey and is balanced lemon flavor. A bit of cayenne gives it a kick but doesn't overpower.” Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; makes 6 servings.
To view this online, go to http://www.food.com/recipe/roasted-carrots-with-lemon-dressing-292064.
Ingredients
3 lbs carrots, cut into pieces 2-inch long and 1-inch thick (15-20)
2 tablespoons olive oil
1⁄8 teaspoon cayenne pepper
coarse salt
2 tablespoons honey
juice and zest of 1 lemon
Directions
Preheat oven to 450.
In foil lined roasting pan, toss carrots with oil and cayenne and season with salt.
Arrange in single layer, using two pans if needed.
Roast tossing one halfway through for 30-40 minutes, or until tender.
In a small bowl, whisk together honey, zest and lemon juice. Season with salt.
Drizzled over carrots and toss to coat.
BLACK WALNUT PIE
This comes from Ellen Zachos, About.com's foraging expert. Ellen writes, “If you appreciate the rich, dark flavor of black walnuts, this pie features that flavor in a sweet, decadent dessert. If you're curious about black walnuts but don't have a tree near you, or you aren't sure it's worth the trouble of harvesting, de-hulling, and cracking the very hard shells, you can buy black walnuts for an easy taste test.” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: 1 pie.
To view this online, click here.
Ingredients
1 ready made pie crust
3 eggs
1 cup light or dark corn syrup (I use light for pecan, but prefer dark for black walnut)
1 cup sugar (2/3 cup sugar if you're baking at altitudes over 5000 feet)
2 Tbs. melted butter (3 Tbs. melted butter if you're baking at altitudes over 5000 feet )
1/2 tsp. vanilla extract
1 cup chopped black walnuts
Preparation
The recipe begins with a disclaimer from Ellen: “I tried several different recipes, detouring from the traditional corn syrup base to a maple syrup version that sounded tasty. Alas, it did not set, and while the flavors were nice, no one wants to serve a pie that runs together after the first slice is cut. All the recipes for a maple syrup-based pie warned that it wouldn't be fully set when you took it out of the oven, but promised that the pie would continue to firm up.
“Not true.
“So I returned to the corn syrup base, just like my mother used for her pecan pie. There's something to be said for tried and true.”
Note: For the remainder of this recipe, whenever you read the directions in the first person (i.e. “I realize...”, “To read my philosophical stance...”), that's Ellen. There is a link to her stance on pie crusts, which also takes you to a recipe for her silverberry meringue pie. I haven't tried it, but it sure sounds interesting!
Preheat oven to 350F (or 325F if you're baking at altitudes over 5000 feet).
Grease the pie pan, then lay a single ready-made pie crust in a nine inch pan and trim and crimp the edges. (Ellen adds: “I realize you may not usually grease your pie pans, but this is a sticky pie and you'll be glad you did. Put the pan in the fridge until you're ready to bake. (To read my philosophical stance on ready-made-pie-crusts, click here..)”
In a bowl, combine the eggs, corn syrup, sugar, melted butter, and vanilla, and mix well with a fork.
Chop the black walnuts into pieces about the size of your baby fingernail. While I often leave pecans whole in a pie (or just barely chopped), I recommend chopping black walnuts because they have such a strong flavor.
Pour the nuts into the bottom of the chilled pie shell, then pour the liquid on top of the nuts. (The nuts will float to the top as they bake.)
Bake for 25 minutes, then check the color of the crust. If it's already nicely browned, cover the crust with small pieces of aluminum foil to keep it from burning. Bake for a total of 60 minutes. The center of the pie may still be bubbling when you take it out of the oven, but it will firm up as it cools. I promise!
LOADED MEXICAN CHICKEN AND POTATO SKILLET
This comes from the Tablespoon e-newsletter, and begings, “Serve this easy Mexican skillet dinner for a quick weeknight meal.” Prep Time: 40 min; Total Time: 40 min; Makes 5 servings.
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/2 cup real bacon pieces (from 3-oz package)
1/4 cup chopped green onions (4 medium)
2 cups shredded Cheddar cheese (8 oz)
1 container (8 oz) sour cream
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Directions
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
SLOW COOKER PUMPKIN-APPLE DESSERT
This comes from the now-infamous long-since-forgotten-emailing-list; however, the person who sent this out to the list wrote, “This recipe is featured in the Betty Crocker Complete Thanksgiving Cookbook,” along with “Meet a dessert that knows how to spell homemade with great flavor.”
1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired
Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Monday, January 4, 2016
Meatless Monday
It's the first Meatless Monday of 2016. Enjoy!
FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
This comes fromMelissa Clark in The New York Times. She writes, “In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.” For vegetarians, of course, you could use this as a side for veggie burgers. Ready in 45 minutes; makes 2 to 3 servings as a main course, 4 to 6 as a side dish.
To view this online, click here.
Ingredients
For the Eggplant:
2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned
For the Mint Chutney:
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
1/4 teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)
Preparation
Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
Serve the eggplant topped with the chutney and yogurt if you like.
TABBOULEH (CRACKED WHEAT SALAD)
Yield: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/380.shtml
Ingredients
1/2 cup finely cut bulgur
1 cup finely chopped fresh parsley
1/2 cup chopped onion
1 fresh tomato, cored, seeded, and chopped
3 tablespoons fresh lemon juice
3 tablespoons canola or corn oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 7 g; Sodium: 206 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1 Starch, 1 Fat
GLAZED MAPLE-MUSTARD TEMPEH STRIPS WITH COLLARDS
If you're like me, you may have heard of tempeh and wondered how to cook it. Here's one recipe to get you started. It's from the September 2015 issue of Vegetarian Times, page 44. It starts off, “Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 8-oz. pkg. tempeh, sliced into 1/2-inch strips
1/3cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed
Place tempeh strips in medium heat-proof bowl. Set aside.
Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.
nutritional information Per Per serving (1 cup greens and 4 slices tempeh): Calories: 370; Protein: 18 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 5 g; Sugar: 17 g; Vegan
CINNAMON SWIRL BLUEBERRY COFFEE CAKE
Blueberries! Coffee cake! What's not to like? This also comes from the September 2015 issue of Vegetarian Times, page 63. It begins, “Professional pet sitter and 'obsessive baker' Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. 'This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts and was looking for something special for a weekend breakfast.'” Serves 8.
To view this online, click here.
1 1/4 cups Florida Crystals Organic Cane Sugar, divided
1/4 cup Florida Crystals Organic Brown Sugar
1 1/2 tsp. Eden Foods Organic Ground Cinnamon
2 1/4 cups all-purpose flour, divided
1 Tbs. baking powder
1/4 tsp. salt
1/2 cup Silk Organic Unsweetened Soymilk
1 tsp. vanilla extract
1 1/2 sticks (3/4 cup) vegan butter, such as Earth Balance Vegan Buttery Sticks
3/4 cup plain soy yogurt
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray.
Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside.
Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside.
Stir together soymilk and vanilla extract, and set aside.
Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined.
Mix in flour mixture in three additions, alternating with soymilk mixture.
Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top.
Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries.
Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake.
Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.
nutritional information Per Per slice: Calories: 467; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 73 g; Cholesterol: 0 mg; Sodium: 468 mg; Fiber: 2 g; Sugar: 42 g; Vegan
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
This comes fromMelissa Clark in The New York Times. She writes, “In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.” For vegetarians, of course, you could use this as a side for veggie burgers. Ready in 45 minutes; makes 2 to 3 servings as a main course, 4 to 6 as a side dish.
To view this online, click here.
Ingredients
For the Eggplant:
2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned
For the Mint Chutney:
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
1/4 teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)
Preparation
Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
Serve the eggplant topped with the chutney and yogurt if you like.
TABBOULEH (CRACKED WHEAT SALAD)
Yield: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/380.shtml
Ingredients
1/2 cup finely cut bulgur
1 cup finely chopped fresh parsley
1/2 cup chopped onion
1 fresh tomato, cored, seeded, and chopped
3 tablespoons fresh lemon juice
3 tablespoons canola or corn oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 7 g; Sodium: 206 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1 Starch, 1 Fat
GLAZED MAPLE-MUSTARD TEMPEH STRIPS WITH COLLARDS
If you're like me, you may have heard of tempeh and wondered how to cook it. Here's one recipe to get you started. It's from the September 2015 issue of Vegetarian Times, page 44. It starts off, “Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 8-oz. pkg. tempeh, sliced into 1/2-inch strips
1/3cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed
Place tempeh strips in medium heat-proof bowl. Set aside.
Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.
nutritional information Per Per serving (1 cup greens and 4 slices tempeh): Calories: 370; Protein: 18 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 5 g; Sugar: 17 g; Vegan
CINNAMON SWIRL BLUEBERRY COFFEE CAKE
Blueberries! Coffee cake! What's not to like? This also comes from the September 2015 issue of Vegetarian Times, page 63. It begins, “Professional pet sitter and 'obsessive baker' Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. 'This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts and was looking for something special for a weekend breakfast.'” Serves 8.
To view this online, click here.
1 1/4 cups Florida Crystals Organic Cane Sugar, divided
1/4 cup Florida Crystals Organic Brown Sugar
1 1/2 tsp. Eden Foods Organic Ground Cinnamon
2 1/4 cups all-purpose flour, divided
1 Tbs. baking powder
1/4 tsp. salt
1/2 cup Silk Organic Unsweetened Soymilk
1 tsp. vanilla extract
1 1/2 sticks (3/4 cup) vegan butter, such as Earth Balance Vegan Buttery Sticks
3/4 cup plain soy yogurt
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray.
Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside.
Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside.
Stir together soymilk and vanilla extract, and set aside.
Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined.
Mix in flour mixture in three additions, alternating with soymilk mixture.
Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top.
Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries.
Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake.
Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.
nutritional information Per Per slice: Calories: 467; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 73 g; Cholesterol: 0 mg; Sodium: 468 mg; Fiber: 2 g; Sugar: 42 g; Vegan
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
Friday, January 1, 2016
New Year's Day
Happy New Year! Here are six recipe to bring in the new year. Enjoy!
CRANBERRY ORANGE QUICK BREAD
This comes from Elizabeth Yetter, About.com's Bread Baking expert. Elizabeth wrote, “Enjoy the sweet taste of dried cranberries and the aroma of oranges with this delicious recipe for cranberry orange quick bread. The quick bread batter is made into 3 mini loaves that are perfect for family gatherings and gift giving. Individual loaves can be wrapped in foil, bagged, and frozen if they are not glazed.” Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 75 minutes
To view this online, click here.
Ingredients:
3 cups all-purpose flour
1 tbsp baking powder
1 tbsp cinnamon
pinch of salt
2/3 cup butter, chilled
3/4 cup brown sugar
3/4 cup dried cranberries
rind and juice from medium orange
milk (see instructions)
2 eggs, lightly beaten
1/3 cup confectioner’s sugar
water
Preparation:
Grease 3 mini loaf pans.
Preheat oven 350 degrees F.
In large bowl, mix together flour, baking powder, cinnamon, and salt.
Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly.
Stir in brown sugar.
Stir in cranberries.
Grate the rind off of one medium orange. Add rind to the mixture.
Cut orange in half and squeeze juice out into bowl. Remove any seeds from juice.
Pour orange juice (it should be about 1/4 cup) into liquid measuring cup. Add enough milk to the orange juice to make 3/4 cup.
Pour orange juice and milk into mixture. Add eggs and stir. Batter should be thick but not dry. If necessary, add more milk, a tablespoon at a time.
Scrape batter into three greased mini loaf pans.
Bake at 350 degrees F for 1 hour or until done.
Turn loaves out and let cool on rack.
In small bowl, add enough water to confectioner’s sugar to make a thin icing. Drizzle icing over loaves.
HOT CHOCOLATE BROWNIES
This comes from The Food Network Kitchen, and starts off, “These one-bowl brownies couldn't be easier to make, and adding leftover hot chocolate mix is the perfect way to make them extra special. Interested in a Mexican hot chocolate version? Just add 1 teaspoon ground cinnamon to the dry ingredients and sprinkle the top of each brownie with a pinch of chili powder.” Total Time: 1 hr 45 min; Prep: 25 min; Inactive: 45 min; Cook: 35 min; Yield: 24 brownies; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-brownies.html?oc=linkback
Ingredients
Cooking spray
2 sticks (1 cup) unsalted butter, melted and cooled
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup hot chocolate or cocoa mix
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
72 mini marshmallows
Directions
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.
CHOCOLATE CREPES WITH CRANBERRY SAUCE
This comes from Brett Moore, About.com's Gourmet Food expert. Brett writes, “Cocoa makes for a deliciously sweet crepe. I've added a beautiful spiced cranberry sauce that contrast nicely with the chocolate crepes.” Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: Serves 8
To view this online, click here.
Ingredients2 cups milk
2 eggs
3 Tbsp unsalted butter, melted, plus more for cooking crepes
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch process cocoa powder
1/3 cup sugar
1/2 tsp salt
Cranberry Sauce
1 1/2 cups fresh or frozen cranberries
1 cup cranberry juice
1/2 cup packed brown sugar
1-1/2 teaspoons cornstarch
1/2 tsp grated orange peel
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
Preparation
To make the crepes:
Using a whisk or the bowl of a stand mixer with the whisk attachment, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight. Don't skip this step!
Heat a crepe pan over medium-low heat (or a saute pan with gently sloping sides). Coat the pan lightly with melted butter or oil spray, wiping out any excess. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is dry underneath, about 1 minute. Using a spatula, flip the crepe over and cook for 1 minute more. Transfer to a plate and cover. Repeat with the remaining batter to make about 16 crepes.
To assemble, lay a crepe flat, spoon 1 to 2 tablespoons of the cranberry sauce into the center and fold the crepe into a triangle. Repeat with the remaining crepes and sauce. Divide the crepes among 8 individual plates. Top with a dollop of whipped cream and more sauce.
Make the Cranberry Sauce:
Combine the first seven sauce ingredients in a small saucepan; bring to a boil.
Reduce heat and simmer until smooth and thickened, stirring constantly, about 15 minutes.
Remove from the heat; stir in the butter and vanilla. Keep warm.
CROCK POT CHICKEN PARMESAN
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “Chicken breasts are briefly browned then it is cooked with a simple spaghetti sauce. The chicken is finished in the oven with a topping of Mozzarella and Parmesan cheeses.” Prep Time: 10 minutes; Cook Time: 340 minutes; Total Time: 350 minutes; Yield: 6 to 8 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
6 to 8 boneless chicken breast halves
salt, pepper and Italian seasoning
2 cups spaghetti sauce
1 bay leaf
garlic (clove or powder)
1 cup shredded Mozzarella cheese
Parmesan cheese, grated
rice or noodles
PreparationHeat oil in a skillet over medium heat. Brown chicken with a sprinkling of salt, pepper and Italian seasoning.
Mix spaghetti sauce, bay leaf and garlic in crockpot. Put chicken in the sauce and cook on LOW for 5 to 6 hours, or until the chicken is cooked through and tender.
Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350° oven until bubbly and cheese is melted.
Serve chicken with sauce over pasta, spaghetti squash, or rice.
RIGATONI AND CAULIFLOWER AL FORNO
This comes from David Tanis in The New York Times' Cooking e-newsletter. David writes, “Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.” Time: 1 hour; Makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish
Preparation
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
SAVORY PUMPKIN QUICHE
This also comes from the October 2006 issue of Vegetarian Times, page 76. It begins, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6; makes 1 8-inch pie.
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin purée
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information per serving: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
CRANBERRY ORANGE QUICK BREAD
This comes from Elizabeth Yetter, About.com's Bread Baking expert. Elizabeth wrote, “Enjoy the sweet taste of dried cranberries and the aroma of oranges with this delicious recipe for cranberry orange quick bread. The quick bread batter is made into 3 mini loaves that are perfect for family gatherings and gift giving. Individual loaves can be wrapped in foil, bagged, and frozen if they are not glazed.” Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 75 minutes
To view this online, click here.
Ingredients:
3 cups all-purpose flour
1 tbsp baking powder
1 tbsp cinnamon
pinch of salt
2/3 cup butter, chilled
3/4 cup brown sugar
3/4 cup dried cranberries
rind and juice from medium orange
milk (see instructions)
2 eggs, lightly beaten
1/3 cup confectioner’s sugar
water
Preparation:
Grease 3 mini loaf pans.
Preheat oven 350 degrees F.
In large bowl, mix together flour, baking powder, cinnamon, and salt.
Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly.
Stir in brown sugar.
Stir in cranberries.
Grate the rind off of one medium orange. Add rind to the mixture.
Cut orange in half and squeeze juice out into bowl. Remove any seeds from juice.
Pour orange juice (it should be about 1/4 cup) into liquid measuring cup. Add enough milk to the orange juice to make 3/4 cup.
Pour orange juice and milk into mixture. Add eggs and stir. Batter should be thick but not dry. If necessary, add more milk, a tablespoon at a time.
Scrape batter into three greased mini loaf pans.
Bake at 350 degrees F for 1 hour or until done.
Turn loaves out and let cool on rack.
In small bowl, add enough water to confectioner’s sugar to make a thin icing. Drizzle icing over loaves.
HOT CHOCOLATE BROWNIES
This comes from The Food Network Kitchen, and starts off, “These one-bowl brownies couldn't be easier to make, and adding leftover hot chocolate mix is the perfect way to make them extra special. Interested in a Mexican hot chocolate version? Just add 1 teaspoon ground cinnamon to the dry ingredients and sprinkle the top of each brownie with a pinch of chili powder.” Total Time: 1 hr 45 min; Prep: 25 min; Inactive: 45 min; Cook: 35 min; Yield: 24 brownies; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-brownies.html?oc=linkback
Ingredients
Cooking spray
2 sticks (1 cup) unsalted butter, melted and cooled
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup hot chocolate or cocoa mix
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
72 mini marshmallows
Directions
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.
CHOCOLATE CREPES WITH CRANBERRY SAUCE
This comes from Brett Moore, About.com's Gourmet Food expert. Brett writes, “Cocoa makes for a deliciously sweet crepe. I've added a beautiful spiced cranberry sauce that contrast nicely with the chocolate crepes.” Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: Serves 8
To view this online, click here.
Ingredients2 cups milk
2 eggs
3 Tbsp unsalted butter, melted, plus more for cooking crepes
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch process cocoa powder
1/3 cup sugar
1/2 tsp salt
Cranberry Sauce
1 1/2 cups fresh or frozen cranberries
1 cup cranberry juice
1/2 cup packed brown sugar
1-1/2 teaspoons cornstarch
1/2 tsp grated orange peel
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
Preparation
To make the crepes:
Using a whisk or the bowl of a stand mixer with the whisk attachment, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight. Don't skip this step!
Heat a crepe pan over medium-low heat (or a saute pan with gently sloping sides). Coat the pan lightly with melted butter or oil spray, wiping out any excess. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is dry underneath, about 1 minute. Using a spatula, flip the crepe over and cook for 1 minute more. Transfer to a plate and cover. Repeat with the remaining batter to make about 16 crepes.
To assemble, lay a crepe flat, spoon 1 to 2 tablespoons of the cranberry sauce into the center and fold the crepe into a triangle. Repeat with the remaining crepes and sauce. Divide the crepes among 8 individual plates. Top with a dollop of whipped cream and more sauce.
Make the Cranberry Sauce:
Combine the first seven sauce ingredients in a small saucepan; bring to a boil.
Reduce heat and simmer until smooth and thickened, stirring constantly, about 15 minutes.
Remove from the heat; stir in the butter and vanilla. Keep warm.
CROCK POT CHICKEN PARMESAN
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “Chicken breasts are briefly browned then it is cooked with a simple spaghetti sauce. The chicken is finished in the oven with a topping of Mozzarella and Parmesan cheeses.” Prep Time: 10 minutes; Cook Time: 340 minutes; Total Time: 350 minutes; Yield: 6 to 8 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
6 to 8 boneless chicken breast halves
salt, pepper and Italian seasoning
2 cups spaghetti sauce
1 bay leaf
garlic (clove or powder)
1 cup shredded Mozzarella cheese
Parmesan cheese, grated
rice or noodles
PreparationHeat oil in a skillet over medium heat. Brown chicken with a sprinkling of salt, pepper and Italian seasoning.
Mix spaghetti sauce, bay leaf and garlic in crockpot. Put chicken in the sauce and cook on LOW for 5 to 6 hours, or until the chicken is cooked through and tender.
Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350° oven until bubbly and cheese is melted.
Serve chicken with sauce over pasta, spaghetti squash, or rice.
RIGATONI AND CAULIFLOWER AL FORNO
This comes from David Tanis in The New York Times' Cooking e-newsletter. David writes, “Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.” Time: 1 hour; Makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish
Preparation
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
SAVORY PUMPKIN QUICHE
This also comes from the October 2006 issue of Vegetarian Times, page 76. It begins, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6; makes 1 8-inch pie.
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin purée
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information per serving: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
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