Enjoy!
SLOW-COOKER BEEF AND BARLEY STEW
Two of my favorite e-newsletters are from The Kitchn and its sibling site, Apartment Therapy. If you haven't checked them out (and signed up for their newsletters), I highly recommend both of them. Go ahead, I'll wait...
This recipe comes from here.
Canola oil
1 (2- to 3-pound) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
Salt and pepper
1 large onion, diced
8 to 10 ounces medium whole white button or brown mushrooms, stems trimmed
3 celery stalks, diced
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup pearl barley
Film the bottom of a large frying pan or skillet with canola oil and set over medium-high heat until the oil is hot. While the oil is heating, season the meat generously with salt and pepper.
Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2 to 3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to the insert of a slow cooker that holds at least 4 quarts. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat. Place the pan back on the stove.
Heat 1 teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.
Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Stir in the thyme and bay leaf.
Pour the wine into the pot to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the vegetables. Transfer everything to the slow cooker.
Add both stocks to the slow cooker and top with enough water to cover the meat and veggies by about 1/2 inch. Cover and cook for 4 hours on low. Stir in the barley, cover again, and cook until the meat and barley are tender, about 2 hours more on low. Skim off any fat if desired, taste, and add salt and pepper as needed.
Recipes Notes:
Cooking the barley: If you will be out of the house and unable to add the barley 4 hours into the slow-cooking time, just boil the barley separately ahead of time in water until tender, about 45 minutes. The cooked barley can be stored in the refrigerator up to a day or two. Cook the beef for the full 6 hours on low, then add the cooked barley in and heat through before serving.
Stovetop instructions: This recipe can be made on the stovetop instead. Sear the meat in a large Dutch oven or heavy-bottomed pot instead of the frying pan and transfer to a bowl or plate. Proceed with cooking the vegetables and deglazing in the same pot. Add the meat back into the pot, along with the stock and water. Bring to a boil, cover the pot, and let simmer for 1 hour. Add the barley and continue cooking for another 45 minutes, until both the barley and meat are tender.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
CHEESECAKE THUMBPRINT COOKIES
This also comes from PureWow. It begins, “We love cheesecake. We love cookies. Naturally, we had to combine them to make the greatest recipe mashup ever: cheesecake thumbprint cookies. Let's waste no time and get right to baking.” Start to finish: 1 hour; makes 8 cookies.
To view this online, click here.
Ingredients
Cookies
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/3cup sugar
1 egg
1 1/4 cups all-purpose flour
2 cups graham cracker crumbs (from about 20 crackers)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
Filling
5 ounces cream cheese, at room temperature
1/3 cup sugar
1 egg white
1 teaspoon pure vanilla extract
1/2 cup jam
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and mix to combine, 1 to 2 minutes more.
In a medium bowl, stir the flour with the graham cracker crumbs, baking powder and salt to combine. Add to the mixer and mix just until fully incorporated, 1 to 2 minutes.
Scoop 2 tablespoons of dough and roll it into a ball; repeat with the remaining dough. Transfer the balls to the prepared baking sheets. Flatten each one slightly, then use your thumb to make a deep impression in the center of each cookie.
Make the filling: In a medium bowl, whisk the cream cheese with the sugar, egg white and vanilla extract to combine.
Spoon 1 tablespoon of filling into the center of each cookie. Top each cookie with 1 teaspoon jam and then use the tip of a knife or a toothpick to swirl the jam into the cream cheese filling.
Bake until the cookies are lightly golden brown at the edges, 10 to 12 minutes. Cool completely before serving. Store them in an airtight container for up to 6 days at room temperature.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
PUMPKIN MOUSSE
Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Wednesday, January 20, 2016
Tuesday, January 19, 2016
Tuesday Recipes
Enjoy!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
SMOKEY BLACK BEAN STEW
This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”
To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil
1 onion, diced
1 carrot, sliced
2 15-ounce cans drained black beans
1 28-ounce can diced tomates
1 1/2 cups vegetable broth
1 cup sliced roasted red pepper
1 Tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon cumin
salt and pepper
Zest of 1 orange
1 tablespoon fresh thyme
diced avocado
Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.
MEATBALL SLIDERS
This comes from Delish. It begins, “These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.” Total Time: 30 minutes; Prep Time: 10; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
28 oz. can crushed tomatoes
4 tsp. minced garlic
kosher salt
Black pepper
1/2 c. breadcrumbs
2 tbsp. chopped fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1 large egg
1 lb. ground beef
8 small slices mozzarella cheese
8 Slider buns
1 c. baby spinach
Directions
In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.
CHUNKY CHICKEN CHOWDER
This comes from Sunny Anderson, of The Food Network's Cooking for Real. Total Time: 1 hr 40 min; Prep: 10 min; Cook Time: 1 hr 30 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/chunky-chicken-chowder-recipe.print.html?oc=linkback
Ingredients
4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Directions
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
SMOKEY BLACK BEAN STEW
This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”
To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil
1 onion, diced
1 carrot, sliced
2 15-ounce cans drained black beans
1 28-ounce can diced tomates
1 1/2 cups vegetable broth
1 cup sliced roasted red pepper
1 Tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon cumin
salt and pepper
Zest of 1 orange
1 tablespoon fresh thyme
diced avocado
Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.
MEATBALL SLIDERS
This comes from Delish. It begins, “These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.” Total Time: 30 minutes; Prep Time: 10; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
28 oz. can crushed tomatoes
4 tsp. minced garlic
kosher salt
Black pepper
1/2 c. breadcrumbs
2 tbsp. chopped fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1 large egg
1 lb. ground beef
8 small slices mozzarella cheese
8 Slider buns
1 c. baby spinach
Directions
In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.
CHUNKY CHICKEN CHOWDER
This comes from Sunny Anderson, of The Food Network's Cooking for Real. Total Time: 1 hr 40 min; Prep: 10 min; Cook Time: 1 hr 30 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/chunky-chicken-chowder-recipe.print.html?oc=linkback
Ingredients
4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Directions
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
Monday, January 18, 2016
Meatless Monday
Since it's Monday, it's time for six vegetarian recipes to start your week off right. Enjoy!
BANANA SMOOTHIE
The first two come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
1 C milk (see Note)
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4 – 5 ice cubes
Note: You can use 1 cup of soy milk in place of the milk
Blend. Serves 2.
EASTERN SUNRISE SMOOTHIE
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4 – 6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
WARM SPICED PEAR CRISP WITH ICE CREAM
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.
”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/pears/r/Pear-Crisp.htm
Ingredients
6 large ripe pears*
2 tablespoons lemon juice
1 1/2 cups light brown sugar, packed, divided
1 cup all-purpose flour, divided
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
3/4 cup quick-cooking oats
1/4 teaspoon baking powder
6 tablespoons (3 ounces) butter, melted
ice cream or heavy whipping cream, for garnish
Preparation
Generously butter an 8-inch square baking pan. Heat the oven to 350° F.
Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
Sprinkle the oat crumb topping evenly over the pear mixture.
Bake for 35 to 45 minutes, until the topping is browned and pears are tender.
Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.
*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.
Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
BANANA SMOOTHIE
The first two come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
1 C milk (see Note)
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4 – 5 ice cubes
Note: You can use 1 cup of soy milk in place of the milk
Blend. Serves 2.
EASTERN SUNRISE SMOOTHIE
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4 – 6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
WARM SPICED PEAR CRISP WITH ICE CREAM
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.
”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/pears/r/Pear-Crisp.htm
Ingredients
6 large ripe pears*
2 tablespoons lemon juice
1 1/2 cups light brown sugar, packed, divided
1 cup all-purpose flour, divided
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
3/4 cup quick-cooking oats
1/4 teaspoon baking powder
6 tablespoons (3 ounces) butter, melted
ice cream or heavy whipping cream, for garnish
Preparation
Generously butter an 8-inch square baking pan. Heat the oven to 350° F.
Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
Sprinkle the oat crumb topping evenly over the pear mixture.
Bake for 35 to 45 minutes, until the topping is browned and pears are tender.
Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.
*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.
Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
Friday, January 15, 2016
Friday Recipes
Finally, Friday. Here are six recipes to help you through the weekend. Enjoy!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
SOUR-CREAM COFFEE CAKE
This comes from Robert Farrar Capon in The New York Times' Cooking e-newsletter. Robert writes, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Time: 1 hour; makes about 12 servings.
To view this online, click here.
Ingredients
For the Cake:
1/2 cup butter at room temperature
1 1/4 cups sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1 teaspoon vanilla
For the Topping:
1/4 cup sugar
1 1/2 teaspoons cinnamon
1/3 cup chopped pecans or walnuts
1 to 2 tablespoons of melted butter
Preparation
Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time, beating well. Sift flour with baking powder, baking soda and salt. Add the flour mixture alternately with sour cream and vanilla.
Pour into a well-buttered baking pan (8-by-8-inch). Combine sugar, cinnamon, nuts, melted butter and sprinkle evenly over the top of the cake. Bake for 45 minutes or until a cake tester comes out clean. Cool, cut into pieces and serve.
NACHO POT PIE BAKE
This comes from the Tablespoon e-newsletter. It begins, “A flavor-packed “all-in-one” meal topped with cheesy nacho chips makes this one you won’t want to miss.” Prep Time: 15 min; Total Time: 60 min; Makes 4 servings
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn
1 can (10 3/4 oz) fiesta nacho cheese condensed soup
1/4 cup water
2 cups shredded deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 1/2 teaspoons chili powder
2 cups coarsely broken tortilla chips
Directions
Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.
PERFECT PANCAKES
This comes from FamilyTime.com. The recipe starts out, “Golden brown, delicious pancakes are always welcome! This foolproof recipe is great for kids learning how to cook. Serve the pancakes with maple or fruit syrup, honey, sliced fruit, or fresh berries. Butter is delicious, too!” Serves 4 to 6; Prep Time: 10 minutes; cook time: about 3 minutes
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
about 1 1/4 cups milk
2 tablespoons Crisco® Vegetable Oil, or melted butter
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and then stir in the milk and oil until mixed. Pour into the flour and stir just until moistened.
Heat a large skillet or griddle over medium-high heat until hot. The pan is hot enough when a drop of water "dances" on its surface. Drop a pat of butter or a little vegetable oil on the pan and let it melt. Tilt the pan to spread the butter or oil over the surface, or spread it with a spatula.
Ladle or pour the batter into the hot surface, allowing a scant 1/4 cup for each pancake. Leave about 1 inch between each and with a spatula or the back of a spoon spread the pancakes into circles about 4 inches in diameter.
Cook each pancake for about 1 minute or until small bubbles appear on the top and the bottom turns golden brown. Using a pancake turner, flip them and cook for another minute or until golden brown on both sides. Adjust the heat to avoid burning.
To prevent toughening, only turn the pancakes once -- and flip them before the surface bubbles break.
Lift the pancakes from the skillet with a pancake turner and serve immediately. Make the rest of the pancakes with the remaining batter. You should have twelve 4-inch pancakes.
Note: You can keep the pancakes warm in a 200 degree F. oven. Lay them in a single layer on a baking sheet and serve as soon as you can.
ACADIAN RIGATONI
This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes, Serves: 4. To view this online, click here..
Ingredients
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
SOUR-CREAM COFFEE CAKE
This comes from Robert Farrar Capon in The New York Times' Cooking e-newsletter. Robert writes, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Time: 1 hour; makes about 12 servings.
To view this online, click here.
Ingredients
For the Cake:
1/2 cup butter at room temperature
1 1/4 cups sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1 teaspoon vanilla
For the Topping:
1/4 cup sugar
1 1/2 teaspoons cinnamon
1/3 cup chopped pecans or walnuts
1 to 2 tablespoons of melted butter
Preparation
Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time, beating well. Sift flour with baking powder, baking soda and salt. Add the flour mixture alternately with sour cream and vanilla.
Pour into a well-buttered baking pan (8-by-8-inch). Combine sugar, cinnamon, nuts, melted butter and sprinkle evenly over the top of the cake. Bake for 45 minutes or until a cake tester comes out clean. Cool, cut into pieces and serve.
NACHO POT PIE BAKE
This comes from the Tablespoon e-newsletter. It begins, “A flavor-packed “all-in-one” meal topped with cheesy nacho chips makes this one you won’t want to miss.” Prep Time: 15 min; Total Time: 60 min; Makes 4 servings
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn
1 can (10 3/4 oz) fiesta nacho cheese condensed soup
1/4 cup water
2 cups shredded deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 1/2 teaspoons chili powder
2 cups coarsely broken tortilla chips
Directions
Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.
PERFECT PANCAKES
This comes from FamilyTime.com. The recipe starts out, “Golden brown, delicious pancakes are always welcome! This foolproof recipe is great for kids learning how to cook. Serve the pancakes with maple or fruit syrup, honey, sliced fruit, or fresh berries. Butter is delicious, too!” Serves 4 to 6; Prep Time: 10 minutes; cook time: about 3 minutes
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
about 1 1/4 cups milk
2 tablespoons Crisco® Vegetable Oil, or melted butter
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and then stir in the milk and oil until mixed. Pour into the flour and stir just until moistened.
Heat a large skillet or griddle over medium-high heat until hot. The pan is hot enough when a drop of water "dances" on its surface. Drop a pat of butter or a little vegetable oil on the pan and let it melt. Tilt the pan to spread the butter or oil over the surface, or spread it with a spatula.
Ladle or pour the batter into the hot surface, allowing a scant 1/4 cup for each pancake. Leave about 1 inch between each and with a spatula or the back of a spoon spread the pancakes into circles about 4 inches in diameter.
Cook each pancake for about 1 minute or until small bubbles appear on the top and the bottom turns golden brown. Using a pancake turner, flip them and cook for another minute or until golden brown on both sides. Adjust the heat to avoid burning.
To prevent toughening, only turn the pancakes once -- and flip them before the surface bubbles break.
Lift the pancakes from the skillet with a pancake turner and serve immediately. Make the rest of the pancakes with the remaining batter. You should have twelve 4-inch pancakes.
Note: You can keep the pancakes warm in a 200 degree F. oven. Lay them in a single layer on a baking sheet and serve as soon as you can.
ACADIAN RIGATONI
This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes, Serves: 4. To view this online, click here..
Ingredients
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
Thursday, January 14, 2016
Diabetic Thursday
Since it's Thursday, it's time for six diabetic recipes. Also, I've added an article from a recent The Diabetic News e-newsletter, titled “Diabetics with Food Complications Have Impaired Cognitive Function”>. The researchers at Ben-Gurion University of the Negev (BGU) studied diabetic patients who suffered from “diabetic foot.” To read the entire article, go to http://thediabeticnews.com/diabetes-feet-mental-function/.
And now for today's six recipes. Enjoy!
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Source: TBC
Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g
BAKED CAJUN CHICKEN
Servings: 4
Source: Better Homes & Gardens
Find this recipe at: http://diabeticgourmet.com/recipes/html/33.shtml
Ingredients
1-1/2 to 2 pounds split chicken breasts
1/2 dried thyme, crushed
Nonstick spray coating
1/4 teaspoon garlic salt
2 tablespoons nonfat milk
1/8 teaspoon ground white pepper
2 tablespoons onion powder
1/8 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
Directions
Rinse chicken, pat dry. Cut off skin and discard.
Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
Arrange the chicken in the dish; meat side up.
Brush lightly with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken.
Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through.
Nutritional Information Per Serving: Calories: 166; Protein: 25 g; Fat: 6 g; Carbohydrates: 0 g; Exchanges: 3 Lean Meat
BEAN AND VEGETABLE STEW
Yield: 6 Servings (about 1-1/3 cups each)
Source: 1,001 Delicious Recipes For People With Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/905.shtml
Ingredients
1 cup chopped onion
1 medium Idaho potato, unpeeled, cut into 1-inch cubes
1 large sweet potato, peeled, cut into 1-inch cubes
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups reduced-sodium vegetable broth
1 can (15 ounces) black beans, rinsed, drained
1 can (16 ounces) tomato wedges, undrained
3/4 teaspoon dried sage leaves
Salt and pepper, to taste
Directions
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.
Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.
Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 209; Protein: 7.7 g; Fat: 5.5 g; Sodium: 493 mg; Cholesterol: 0 mg; Carbohydrates: 39 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
BUTTERNUT SQUASH ENCHILADAS WITH SALSA VERDE
Yield: Makes 8 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1016.shtml
Ingredients
1 package (16 oz.) diced peeled butternut squash, or 1 1/4 lb. squash, seeded, peeled and diced
Canola oil spray
1 can (15.5 oz.) pinto beans, rinsed and drained
3/4 cup (3 oz.) crumbled reduced-fat feta cheese, divided
8 large (about 7-inch) corn tortillas
1 jar (16 oz.) salsa verde
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves, for garnish (optional)
Directions
Place squash in medium saucepan. Add 1 cup water. Cover pot tightly, and place over medium-high heat. Cook until squash is tender but not mushy, 12-15 minutes, depending on size of cubes. Drain squash, and set aside.
Meanwhile, preheat oven to 350 degrees. Select a baking dish just large enough to hold the eight tortillas, folded over and slightly overlapping, so that they fit snuggly in the dish. (You may want to "test" and see if the baking dish is the proper size by arranging unfilled, folded tortillas in it, as they would be once filled and ready to bake.) using the canola oil spray, lightly coat the interior of the baking dish and set aside.
Place beans in mixing bowl. Using fork, partially mash beans. Add squash and blend, leaving mixture coarsely mashed, with some beans still whole. Mix in 1/2 cup of the cheese. Season filling to taste with salt and pepper.
Coat a tortilla on both sides with cooking spray. Lay it on a plate. Spoon 3/4 cup of filling on one half of the tortilla. Fold tortilla in half over filling. Set it at one end of the baking dish. Repeat, placing filled tortillas so they overlap, filling baking dish tightly. Pour pureed sauce over assembled enchiladas. Sprinkle remaining cheese over sauce. Cover pan with foil.
Bake enchiladas about 30 minutes, until they are heated through and tortillas are soft. Uncover and serve garnished with cilantro, accompanied by cooked brown rice, if desired.
Nutritional Information Per Serving: Calories: 180; Protein: 8 g; Fat: 2 g; Sodium: 479 mg; Saturated Fat: 1 g; Carbohydrates: 33 g
CINNAMON BUN BREAKFAST FOCACCIA
Hot roll mix makes this breakfast bread easy to prepare. Low fat granola cereal and colorful dried cranberries along with a cream cheese glaze add appetite appeal.
Serves: 16
Online: http://diabeticgourmet.com/recipes/html/986.shtml
Ingredients
1 package (16 oz.) Pillsbury Hot Roll Mix
1/4 cup Equal Spoonful or Granulated*
2-1/2 teaspoons ground cinnamon, divided
1 cup very hot tap water
1 egg, slightly beaten
5 tablespoons stick butter or margarine, melted, divided
3/4 cup dried cranberries
1/4 cup Equal Spoonful or Granulated**
1 cup reduced-fat granola cereal
4 ounces reduced-fat cream cheese, softened
2 tablespoons Equal Spoonful or Granulated***
1/2 teaspoon vanilla
1 to 2 tablespoons 2% milk
* May substitute 6 packets Equal sweetener
** May substitute 6 packets Equal sweetener
*** May substitute 3 packets Equal sweetener
Directions
Combine hot roll mix, yeast packet, 1/4 cup Equal and 1-1/2 teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries.
Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine 1/4 cup Equal, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
Bake in preheated 375F oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes.
Meanwhile, beat cream cheese, 2 tablespoons Equal, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 198; Protein: 5 g; Fat: 7 g; Sodium: 228 mg; Cholesterol: 27 mg; Carbohydrates: 30 g; Exchanges: 2 starch, 1 fat
CHOCOLATE CREAM PIE
A rich chocolate pie that has 43% less calories than a traditional recipe. Indulge without the guilt!
Serves: 8
Online: http://diabeticgourmet.com/recipes/html/985.shtml
Ingredients
Pastry for single-crust 9-inch pie
1-1/2 cups Equal Spoonful or Granulated*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 eggs
1 teaspoon vanilla
Light whipped topping (optional)
Chocolate curls (optional)
* May substitute 36 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork.
Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
Combine Equal, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.
Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla.
Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Nutritional Information Per Serving: Calories: 235; Protein: 7 g; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Carbohydrates: 27 g; Exchanges: 1 milk, 1 starch, 2 fat
And now for today's six recipes. Enjoy!
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Source: TBC
Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g
BAKED CAJUN CHICKEN
Servings: 4
Source: Better Homes & Gardens
Find this recipe at: http://diabeticgourmet.com/recipes/html/33.shtml
Ingredients
1-1/2 to 2 pounds split chicken breasts
1/2 dried thyme, crushed
Nonstick spray coating
1/4 teaspoon garlic salt
2 tablespoons nonfat milk
1/8 teaspoon ground white pepper
2 tablespoons onion powder
1/8 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
Directions
Rinse chicken, pat dry. Cut off skin and discard.
Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
Arrange the chicken in the dish; meat side up.
Brush lightly with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken.
Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through.
Nutritional Information Per Serving: Calories: 166; Protein: 25 g; Fat: 6 g; Carbohydrates: 0 g; Exchanges: 3 Lean Meat
BEAN AND VEGETABLE STEW
Yield: 6 Servings (about 1-1/3 cups each)
Source: 1,001 Delicious Recipes For People With Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/905.shtml
Ingredients
1 cup chopped onion
1 medium Idaho potato, unpeeled, cut into 1-inch cubes
1 large sweet potato, peeled, cut into 1-inch cubes
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups reduced-sodium vegetable broth
1 can (15 ounces) black beans, rinsed, drained
1 can (16 ounces) tomato wedges, undrained
3/4 teaspoon dried sage leaves
Salt and pepper, to taste
Directions
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.
Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.
Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 209; Protein: 7.7 g; Fat: 5.5 g; Sodium: 493 mg; Cholesterol: 0 mg; Carbohydrates: 39 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
BUTTERNUT SQUASH ENCHILADAS WITH SALSA VERDE
Yield: Makes 8 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1016.shtml
Ingredients
1 package (16 oz.) diced peeled butternut squash, or 1 1/4 lb. squash, seeded, peeled and diced
Canola oil spray
1 can (15.5 oz.) pinto beans, rinsed and drained
3/4 cup (3 oz.) crumbled reduced-fat feta cheese, divided
8 large (about 7-inch) corn tortillas
1 jar (16 oz.) salsa verde
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves, for garnish (optional)
Directions
Place squash in medium saucepan. Add 1 cup water. Cover pot tightly, and place over medium-high heat. Cook until squash is tender but not mushy, 12-15 minutes, depending on size of cubes. Drain squash, and set aside.
Meanwhile, preheat oven to 350 degrees. Select a baking dish just large enough to hold the eight tortillas, folded over and slightly overlapping, so that they fit snuggly in the dish. (You may want to "test" and see if the baking dish is the proper size by arranging unfilled, folded tortillas in it, as they would be once filled and ready to bake.) using the canola oil spray, lightly coat the interior of the baking dish and set aside.
Place beans in mixing bowl. Using fork, partially mash beans. Add squash and blend, leaving mixture coarsely mashed, with some beans still whole. Mix in 1/2 cup of the cheese. Season filling to taste with salt and pepper.
Coat a tortilla on both sides with cooking spray. Lay it on a plate. Spoon 3/4 cup of filling on one half of the tortilla. Fold tortilla in half over filling. Set it at one end of the baking dish. Repeat, placing filled tortillas so they overlap, filling baking dish tightly. Pour pureed sauce over assembled enchiladas. Sprinkle remaining cheese over sauce. Cover pan with foil.
Bake enchiladas about 30 minutes, until they are heated through and tortillas are soft. Uncover and serve garnished with cilantro, accompanied by cooked brown rice, if desired.
Nutritional Information Per Serving: Calories: 180; Protein: 8 g; Fat: 2 g; Sodium: 479 mg; Saturated Fat: 1 g; Carbohydrates: 33 g
CINNAMON BUN BREAKFAST FOCACCIA
Hot roll mix makes this breakfast bread easy to prepare. Low fat granola cereal and colorful dried cranberries along with a cream cheese glaze add appetite appeal.
Serves: 16
Online: http://diabeticgourmet.com/recipes/html/986.shtml
Ingredients
1 package (16 oz.) Pillsbury Hot Roll Mix
1/4 cup Equal Spoonful or Granulated*
2-1/2 teaspoons ground cinnamon, divided
1 cup very hot tap water
1 egg, slightly beaten
5 tablespoons stick butter or margarine, melted, divided
3/4 cup dried cranberries
1/4 cup Equal Spoonful or Granulated**
1 cup reduced-fat granola cereal
4 ounces reduced-fat cream cheese, softened
2 tablespoons Equal Spoonful or Granulated***
1/2 teaspoon vanilla
1 to 2 tablespoons 2% milk
* May substitute 6 packets Equal sweetener
** May substitute 6 packets Equal sweetener
*** May substitute 3 packets Equal sweetener
Directions
Combine hot roll mix, yeast packet, 1/4 cup Equal and 1-1/2 teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries.
Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine 1/4 cup Equal, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
Bake in preheated 375F oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes.
Meanwhile, beat cream cheese, 2 tablespoons Equal, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 198; Protein: 5 g; Fat: 7 g; Sodium: 228 mg; Cholesterol: 27 mg; Carbohydrates: 30 g; Exchanges: 2 starch, 1 fat
CHOCOLATE CREAM PIE
A rich chocolate pie that has 43% less calories than a traditional recipe. Indulge without the guilt!
Serves: 8
Online: http://diabeticgourmet.com/recipes/html/985.shtml
Ingredients
Pastry for single-crust 9-inch pie
1-1/2 cups Equal Spoonful or Granulated*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 eggs
1 teaspoon vanilla
Light whipped topping (optional)
Chocolate curls (optional)
* May substitute 36 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork.
Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
Combine Equal, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.
Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla.
Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Nutritional Information Per Serving: Calories: 235; Protein: 7 g; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Carbohydrates: 27 g; Exchanges: 1 milk, 1 starch, 2 fat
Wednesday, January 13, 2016
Wednesday Recipes
Here are today's six recipes. Enjoy!
VEGETABLE NOODLE SOUP
This comes from The Food Network Kitchen, and starts, “This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.” Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings, about 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.html?oc=linkback
Ingredients
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks
Directions
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
Tip: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
CHOCOLATE COFFEE TIRAMISU
Makes: 16 Servings
Source: "The Best Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving (1/16 of prepared Tiramisu): Calories: 150, Carbohydrate: 21 g, Fiber: 0 g, Protein: 6 g, Fat: 5 g, Sodium: 102 mg, Cholesterol: 66 mg, Diabetic Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CHOCOLATE CHERRY SILK TART
This comes from Seattle's Macrina Bakery. If I ever take a road trip, I want to stop here. The recipe begins, “This rich chocolate tart is simply irresistible. Long before warm chocolate cakes became fashionable, rustic bakeries like ours were preparing velvety just-set brownies and tortes, a tradition that inspired this recipe.” Makes Three 5" Heart-shaped Tarts
Ingredients:
5 oz unsweetened chocolate, coarsely chopped
12 Tbsp (1-1/2 sticks) unsalted butter, at room temperature
1-1/2 cups granulated sugar
1 Tbsp unbleached all-purpose flour
6 eggs
1/2 cup Plumped Cherries (soaked in warm water 20 min.)
Powdered sugar
1 bunch spray roses (washed to remove any chemicals)
Preparation:
Preheat oven to 300°F.
Combine chocolate and butter in a medium stainless steel bowl. Place bowl on top of saucepan filled with two inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the ingredients. Stir the chocolate and butter with a rubber spatula until they are completely melted and combined. Remove the bowl from heat and let cool to room temperature.
In a separate medium bowl, combine granulated sugar, flour and eggs. Mix well with a whisk. Add to the bowl of cooled chocolate and mix with a rubber spatula until all ingredients are thoroughly combined and the mixture has thickened.
Place heart shaped paper baking molds on a rimmed baking sheet. Scatter 1 Tbsp of drained cherries over the bottom of each paper mold, pour the chocolate mixture over the cherries, filling the mold 2/3s full. Place baking sheet on center rack of oven and bake for about 30 minutes, or until the center is just set. Let cool on a wire rack for 30 minutes. Decorate the top of the silk cake with a few roses and sprinkle with powdered sugar.
Note:
We will package these with a clear cello bag and pretty ribbon…makes a perfect Valentine’s Present!
If this goes into the refrigerator it will turn hard like fudge…it’s best at room temperature for a silklike texture.
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.
EASY HOMEMADE CHEESY ONION RINGS
Another recipe from the Tablespoon's e-newsletter. This one begins, “Thick cut onion rings that are extra crunchy and flavorful!” Prep Time: 10 min; Total Time: 30 min; makes 4 servings
To view this online, click here.
Ingredients
1 large white onion
1 1/3 cup flour
1/2 teaspoon salt
1 cup milk
1 egg
1 1/2 cups Progresso™ panko bread crumbs
1/2 cup grated Parmesan cheese
Oil, for frying
Directions
Heat 3 inches of oil over medium high heat to 375ºF.
While the oil is heating, cut the root and tip off the onion and discard. Slice the onion into 1/4 inch thick slices and separate the rings.
Add the flour and salt to a shallow dish and coat each onion ring in the flour. Shake off and set aside.
Once all the onions are coated in flour, beat together the milk and egg and stir into the flour. Whisk until smooth.
Coat the onions in the batter and shake excess off before placing on a cooling rack set over a baking sheet.
Mix together the panko and Parmesan cheese and coat each onion ring in the breadcrumb mixture. Return to the cooling rack.
Drop the onion rings, 3 or 4 at a time depending on the size of your pot, into the oil and cook for 2-3 minutes or until golden brown.
Remove the onion rings from the oil to a paper towel-lined dish for the grease to drain. Repeat with the remaining onion rings until all are cooked.
CHICKEN IN MUSTARD SAUCE
This comes from Jacques Pepin in The New York Times' Cooking e-newsletter. The recipe begins, “This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).” Time: 35 minutes; Makes 8 servings.
To view this online, click here.
Ingredients
8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard
Preparation
Sprinkle the meat with the salt and pepper.
Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
Mix in the onion and continue cooking for one minute.
Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
Remove the meat to a serving platter and keep warm.
Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
Serve the chicken with the sauce.
VEGETABLE NOODLE SOUP
This comes from The Food Network Kitchen, and starts, “This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.” Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings, about 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.html?oc=linkback
Ingredients
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks
Directions
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
Tip: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
CHOCOLATE COFFEE TIRAMISU
Makes: 16 Servings
Source: "The Best Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/25.shtml
Ingredients
1-1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 strong, prepared coffee
3 tablespoon chocolate or coffee-flavored liqueur
16 lady finger cookies
Directions
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving (1/16 of prepared Tiramisu): Calories: 150, Carbohydrate: 21 g, Fiber: 0 g, Protein: 6 g, Fat: 5 g, Sodium: 102 mg, Cholesterol: 66 mg, Diabetic Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat
CHOCOLATE CHERRY SILK TART
This comes from Seattle's Macrina Bakery. If I ever take a road trip, I want to stop here. The recipe begins, “This rich chocolate tart is simply irresistible. Long before warm chocolate cakes became fashionable, rustic bakeries like ours were preparing velvety just-set brownies and tortes, a tradition that inspired this recipe.” Makes Three 5" Heart-shaped Tarts
Ingredients:
5 oz unsweetened chocolate, coarsely chopped
12 Tbsp (1-1/2 sticks) unsalted butter, at room temperature
1-1/2 cups granulated sugar
1 Tbsp unbleached all-purpose flour
6 eggs
1/2 cup Plumped Cherries (soaked in warm water 20 min.)
Powdered sugar
1 bunch spray roses (washed to remove any chemicals)
Preparation:
Preheat oven to 300°F.
Combine chocolate and butter in a medium stainless steel bowl. Place bowl on top of saucepan filled with two inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the ingredients. Stir the chocolate and butter with a rubber spatula until they are completely melted and combined. Remove the bowl from heat and let cool to room temperature.
In a separate medium bowl, combine granulated sugar, flour and eggs. Mix well with a whisk. Add to the bowl of cooled chocolate and mix with a rubber spatula until all ingredients are thoroughly combined and the mixture has thickened.
Place heart shaped paper baking molds on a rimmed baking sheet. Scatter 1 Tbsp of drained cherries over the bottom of each paper mold, pour the chocolate mixture over the cherries, filling the mold 2/3s full. Place baking sheet on center rack of oven and bake for about 30 minutes, or until the center is just set. Let cool on a wire rack for 30 minutes. Decorate the top of the silk cake with a few roses and sprinkle with powdered sugar.
Note:
We will package these with a clear cello bag and pretty ribbon…makes a perfect Valentine’s Present!
If this goes into the refrigerator it will turn hard like fudge…it’s best at room temperature for a silklike texture.
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.
EASY HOMEMADE CHEESY ONION RINGS
Another recipe from the Tablespoon's e-newsletter. This one begins, “Thick cut onion rings that are extra crunchy and flavorful!” Prep Time: 10 min; Total Time: 30 min; makes 4 servings
To view this online, click here.
Ingredients
1 large white onion
1 1/3 cup flour
1/2 teaspoon salt
1 cup milk
1 egg
1 1/2 cups Progresso™ panko bread crumbs
1/2 cup grated Parmesan cheese
Oil, for frying
Directions
Heat 3 inches of oil over medium high heat to 375ºF.
While the oil is heating, cut the root and tip off the onion and discard. Slice the onion into 1/4 inch thick slices and separate the rings.
Add the flour and salt to a shallow dish and coat each onion ring in the flour. Shake off and set aside.
Once all the onions are coated in flour, beat together the milk and egg and stir into the flour. Whisk until smooth.
Coat the onions in the batter and shake excess off before placing on a cooling rack set over a baking sheet.
Mix together the panko and Parmesan cheese and coat each onion ring in the breadcrumb mixture. Return to the cooling rack.
Drop the onion rings, 3 or 4 at a time depending on the size of your pot, into the oil and cook for 2-3 minutes or until golden brown.
Remove the onion rings from the oil to a paper towel-lined dish for the grease to drain. Repeat with the remaining onion rings until all are cooked.
CHICKEN IN MUSTARD SAUCE
This comes from Jacques Pepin in The New York Times' Cooking e-newsletter. The recipe begins, “This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).” Time: 35 minutes; Makes 8 servings.
To view this online, click here.
Ingredients
8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard
Preparation
Sprinkle the meat with the salt and pepper.
Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
Mix in the onion and continue cooking for one minute.
Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
Remove the meat to a serving platter and keep warm.
Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
Serve the chicken with the sauce.
Tuesday, January 12, 2016
Homemade Bread
Is there anything more satisfying than pulling a loaf or two of homemade bread or a pan of homemade rolls out of the oven? The scent fills the house (or at least the kitchen) and the taste - yum! If you've never made homemade bread from scratch before, you might be a little intimidated. Don't be; it's really easier than you'd think. It does take a little time, especially since most yeast breads and rolls require two rising times. But it's well worth the effort.
With that, here are six bread and roll recipes to try your hand at. Enjoy!
EXCELLENT WHITE BREAD
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.” Time: 4 hours 15 minutes; makes 2 loaves
To view this online, go to http://cooking.nytimes.com/recipes/1017369-excellent-white-bread.
Ingredients
2 1/4 teaspoons active dry yeast (1 package)
1 1/2 cups lukewarm milk
1/3 cup granulated sugar
1 tablespoon kosher salt
3 tablespoons butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups all-purpose flour
Preparation
In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe and the next (Raisin Walnut Bread), as well as the Texas Moppin' Rolls and Crunchy Onion Loaf, are from Breaking Bread... This recipe yields 1 loaf.
Ingredients:
1 package FLEISCHMANN'S Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
RAISIN WALNUT BREAD
Also from Breaking Bread with Father Dominic. Yield:2 loaves.
Ingredients:
1 cup lukewarm milk
1 cup lukewarm water
2 packages FLEISCHMANN's Active Dry Yeast
2 tablespoons light molasses
2 cups rye flour, divided
2 tablespoons vegetable oil (I prefer canola)
1 1/2 teaspoons salt
3 to 3 1/2 cups bread flour, divided
2 cups raisins
1 cup coarsely chopped walnuts
Directions:
Combine milk, water, yeast, molasses and 1 cup of the rye flour in a large mixing bowl; stir to mix well. Let stand 5 to 10 minutes. Add oil and salt; mix well. Stir in the remaining 1 cup rye flour. Let dough rest 10 minutes; the rye flour will absorb moisture.
Add 3 cups of the bread flour, one cup at a time, mixing thoroughly after each addition. Turn out dough onto a lightly floured surface. Knead vigorously 8 to 10 minutes, adding enough of the remaining 1/2 cup bread flour to make a firm (but not stiff) dough that is slightly sticky. Lightly oil surface of dough, and put in the rinsed mixing bowl. Cover with a towel and let rise in a warm, draft-free place 60 to 75 minutes, or until doubled in bulk.
Punch down dough. Knead briefly to work out the larger air bubbles. Roll out dough to a thickness of about 1/2 inch. Sprinkle raisins and walnuts on top of dough. Fold the edges of the dough toward the center. Knead dough a few minutes to evenly distribute the raisins and walnuts. (At first the dough will be messy and seem to be falling apart, but be patient; it will all come together.)
Divide dough in half and shape each half into a loaf. Place loaves in lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover with a towel and let rise 40 minutes, or until nearly doubled in bulk.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 35 to 45 minutes, or until loaves are golden brown and sound hollow when tapped. Remove from pans and let cool on wire racks.
Note: If you would prefer smaller loaves, divide the dough into four pieces and use mini-loaf pans. Bake at 350 degrees for 25 to 30 minutes. I like the smaller size for gift breads or for a light buffet.
TEXAS MOPPIN' ROLLS
Yield:12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt 3/4 – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
CRUNCHY ONION LOAF
One more recipe from Breaking Bread with Father Dominic. Yield: 2 loaves.
1 package FLEISCHMANN'S Active Dry Yeast
1/4 cup warm water (100 to 110 degrees)
1 cup milk
2 tablespoons margarine
1 tablespoon sugar
1 teaspoon salt
2 tablespoons minced onion
1 1/2 cups white or yellow cornmeal
1 egg
2 tablespoons freshly grated Parmesan cheese
1 1/2 to 2 cups all-purpose flour
1 cup bread flour
1 teaspoon white or yellow cornmeal
Solid shortening to coat 1 large bowl and baking sheet or baguette pan
Add yeast to the warm water & let stand for 10 minutes. In large measuring cup or medium-sized saucepan, heat milk & margarine to 135 degrees (about 1 1/2 minutes in microwave or 4 minutes in saucepan on medium heat). Pour this liquid into large mixing bowl. Add sugar, salt, & minced onions. Cool to lukewarm. Add cornmeal, egg, Parmesan cheese, softened yeast, & mix well by hand or with a mixer.
Add flours to make a soft dough. Turn onto lightly floured surface & knead until smooth & satiny, 10 minutes by hand, or 4 minutes in electric mixer or food processor fitted with dough hook. Put in greased bowl, turning to coat thoroughly. Cover with damp cloth & allow to rise in warm, draft-free place until doubled, about 1 hour.
Knead down dough. Turn onto lightly floured surface. Divide dough in half & let rest for 10 minutes. Shape each piece into a long narrow loaf, about 14 inches long and 1 1/2 inches in diameter. Place on prepared sheet or in baguette pans and sprinkle with cornmeal. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes. Remove from pans and cool on racks.
With that, here are six bread and roll recipes to try your hand at. Enjoy!
EXCELLENT WHITE BREAD
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.” Time: 4 hours 15 minutes; makes 2 loaves
To view this online, go to http://cooking.nytimes.com/recipes/1017369-excellent-white-bread.
Ingredients
2 1/4 teaspoons active dry yeast (1 package)
1 1/2 cups lukewarm milk
1/3 cup granulated sugar
1 tablespoon kosher salt
3 tablespoons butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups all-purpose flour
Preparation
In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe and the next (Raisin Walnut Bread), as well as the Texas Moppin' Rolls and Crunchy Onion Loaf, are from Breaking Bread... This recipe yields 1 loaf.
Ingredients:
1 package FLEISCHMANN'S Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
RAISIN WALNUT BREAD
Also from Breaking Bread with Father Dominic. Yield:2 loaves.
Ingredients:
1 cup lukewarm milk
1 cup lukewarm water
2 packages FLEISCHMANN's Active Dry Yeast
2 tablespoons light molasses
2 cups rye flour, divided
2 tablespoons vegetable oil (I prefer canola)
1 1/2 teaspoons salt
3 to 3 1/2 cups bread flour, divided
2 cups raisins
1 cup coarsely chopped walnuts
Directions:
Combine milk, water, yeast, molasses and 1 cup of the rye flour in a large mixing bowl; stir to mix well. Let stand 5 to 10 minutes. Add oil and salt; mix well. Stir in the remaining 1 cup rye flour. Let dough rest 10 minutes; the rye flour will absorb moisture.
Add 3 cups of the bread flour, one cup at a time, mixing thoroughly after each addition. Turn out dough onto a lightly floured surface. Knead vigorously 8 to 10 minutes, adding enough of the remaining 1/2 cup bread flour to make a firm (but not stiff) dough that is slightly sticky. Lightly oil surface of dough, and put in the rinsed mixing bowl. Cover with a towel and let rise in a warm, draft-free place 60 to 75 minutes, or until doubled in bulk.
Punch down dough. Knead briefly to work out the larger air bubbles. Roll out dough to a thickness of about 1/2 inch. Sprinkle raisins and walnuts on top of dough. Fold the edges of the dough toward the center. Knead dough a few minutes to evenly distribute the raisins and walnuts. (At first the dough will be messy and seem to be falling apart, but be patient; it will all come together.)
Divide dough in half and shape each half into a loaf. Place loaves in lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover with a towel and let rise 40 minutes, or until nearly doubled in bulk.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 35 to 45 minutes, or until loaves are golden brown and sound hollow when tapped. Remove from pans and let cool on wire racks.
Note: If you would prefer smaller loaves, divide the dough into four pieces and use mini-loaf pans. Bake at 350 degrees for 25 to 30 minutes. I like the smaller size for gift breads or for a light buffet.
TEXAS MOPPIN' ROLLS
Yield:12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt 3/4 – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
CRUNCHY ONION LOAF
One more recipe from Breaking Bread with Father Dominic. Yield: 2 loaves.
1 package FLEISCHMANN'S Active Dry Yeast
1/4 cup warm water (100 to 110 degrees)
1 cup milk
2 tablespoons margarine
1 tablespoon sugar
1 teaspoon salt
2 tablespoons minced onion
1 1/2 cups white or yellow cornmeal
1 egg
2 tablespoons freshly grated Parmesan cheese
1 1/2 to 2 cups all-purpose flour
1 cup bread flour
1 teaspoon white or yellow cornmeal
Solid shortening to coat 1 large bowl and baking sheet or baguette pan
Add yeast to the warm water & let stand for 10 minutes. In large measuring cup or medium-sized saucepan, heat milk & margarine to 135 degrees (about 1 1/2 minutes in microwave or 4 minutes in saucepan on medium heat). Pour this liquid into large mixing bowl. Add sugar, salt, & minced onions. Cool to lukewarm. Add cornmeal, egg, Parmesan cheese, softened yeast, & mix well by hand or with a mixer.
Add flours to make a soft dough. Turn onto lightly floured surface & knead until smooth & satiny, 10 minutes by hand, or 4 minutes in electric mixer or food processor fitted with dough hook. Put in greased bowl, turning to coat thoroughly. Cover with damp cloth & allow to rise in warm, draft-free place until doubled, about 1 hour.
Knead down dough. Turn onto lightly floured surface. Divide dough in half & let rest for 10 minutes. Shape each piece into a long narrow loaf, about 14 inches long and 1 1/2 inches in diameter. Place on prepared sheet or in baguette pans and sprinkle with cornmeal. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes. Remove from pans and cool on racks.
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