It's Meatless Monday. Here are today's six vegetarian recipes to start off your week. Enjoy!
RASPBERRY-LEMONADE SORBET
From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.
5 cups fresh or frozen raspberries
1 cup sugar
1/2 cup lemon juice
Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)
Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.
Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.
nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
RAINBOW SLAW
From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”
1/2 small head green cabbage (about 1 1/4 lb.)
1/2 small head red cabbage (about 1 1/4 lb.)
1 large carrot, peeled
1 Tbs. kosher or coarse salt
2 Tbs. mustard seeds
1 Tbs. vegetable oil
1/4 tsp. chili flakes
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. Dijon mustard
1 red bell pepper, cut into thin strips (about 1 1/2 cups)
1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)
Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.
nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
VEGETARIAN 'BEEF' AND GUINNESS STEW
Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
Monday, May 9, 2016
Friday, May 6, 2016
Friday Recipes
Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
4-INGREDIENT CHOCOLATE RASPBERRY CAKE
This is from Cheeky Kitchen, who blogs for Tablespoon.com, as well as a few other sites. She wrote, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; makes 8 servings.
To view this online, click here.
Ingredients
1 (13 oz) package dark chocolate chips
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting
8 eggs, room temperature
1 cup raspberries
1/4 cup powdered sugar for garnish (optional)
Directions
Preheat oven to 325ºF.
In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.
Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.
Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.
CHICKEN-TARRAGON POT PIE
Who doesn’t love pot pies? This one comes from Julia Moskin in The New York Times cooking e-newsletter. (Hint: If you haven’t signed up for the Times’s newsletter yet, I highly recommend it.)
Julia wrote, “This recipe, which is adapted from ‘Julia and Jacques at Home’ by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.” Time: 1 hour 30 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Crust:
2 cups all-purpose flour
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1 egg
For the Filling:
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups leftover roast chicken, cut into 1/2-inch chunks
Preparation
To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
STRAWBERRY LEMONADE CUPAKES
This comes from The Baker Chick (otherwise known as Audra). She also has a great e-newsletter that I highly recommend. If you haven’t signed up for her e-newsletter (or that of the Times), go ahead, I’ll wait. (Imagine the Final Jeopardy music from the show Jeopardy while I tap my foot.) Okay, great!
This can be viewed online by clicking here.
Author: Audra
Yield: 20-24 cupcakes
Ingredients
Cupcakes:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Zest of 3 lemons, plus 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
Frosting:
12 tablespoons unsalted butter, room temperature
8 oz cream cheese
1 1/2-2 cups freeze dried strawberries, crushed into a coarse powder *
3-4 cups powdered sugar
juice and zest of 1 lemon
Strawberries for garnish.
Instructions
Preheat oven to 350F. Fill a cupcake tin with paper liners, set aside.
In a medium sized bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the vanilla, zest, lemon juice and the eggs, one at a time beating in between each addition.
Add the flour mixture in 3 parts, alternating with the buttermilk. Beat on low speed until just combined, making sure not to over-mix.
Spoon the batter into the cupcake tins – filling 3/4 of the way.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
For the Frosting:
Cream together the butter and cream cheese. Add the strawberry "powder" and mix well, add the powdered sugar, a little at a time, until well combined. Mix in the lemon juice and zest. Beat on high for 1-2 minutes until super fluffy.
Spread or pipe frosting onto the cooled cupcakes. Garnish with a fresh strawberry.
Notes: *This will yield about 1/2 cup of strawberry "powder"
Cake recipe adapted from Martha Stewart.
EASY CHICKEN AND BROCCOLI CASSEROLE
This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.” Prep Time: 5 minutes;Cook Time: 25 minutes; Total Time: 30 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/3 cup milk or half-and-half
2 cups cooked chicken, cubed
2 tablespoons melted butter
dash nutmeg
dash black pepper
1 1/2 to 2 cups frozen chopped broccoli, cooked and drained
1/3 cup grated Parmesan cheese
Preparation
Lightly butter a 1 1/2- to 2-quart baking dish or casserole. Heat oven to 375°.
In a large bowl combine the cream of mushroom soup, milk or half-and-half, cubed chicken, butter, nutmeg, pepper, and broccoli. Blend ingredients thoroughly.
Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top.
Bake for about 25 minutes, or until hot and bubbly.
SAVORY CHICKEN POT PIE
This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “From the rich, creamy gravy to the beautiful lattice crust, this chicken pot pie is fancy enough for a Sunday dinner. Purchased puff pastry makes the crust an easy preparation.
“Partially freezing the pastry strips makes them easier to handle when forming the lattice crust.” Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
The Chicken
4 boneless chicken breast halves
2 1/2 cups chicken broth
1 chicken bouillon cube or equivalent granules or base
bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary
a few fresh parsley leaves
Filling
1 cup diced potatoes
1 1/2 cups frozen peas and carrots or mixed vegetables, thawed
1/2 cup butter
1/2 cup flour
1 cup chopped onion
1/2 cup heavy cream
Crust
1 sheet puff pastry
1 large egg mixed with 1 teaspoon water
sesame seeds
Preparation
Put the boneless chicken breasts in a medium saucepan and cover with the chicken broth. Add the chicken bouillon or base, a bay leaf, the garlic powder, thyme, rosemary, and a few parsley leaves. Bring to a boil. Cover, reduce heat, and simmer for about 15 minutes, or until the chicken is cooked through and no longer pink in the center. Strain and reserve the chicken broth. Dice the chicken. Refrigerate the diced chicken until it's time to add it to the pie filling.
Put the potatoes in a small saucepan and cover with salted water. Bring to a boil over medium high heat. Cover, reduce heat to low, and simmer for about 10 minutes, or until the potatoes are just tender. Add the peas and carrots or mixed vegetables and cook for 1 minute longer. Drain and set aside.
In the same saucepan used for cooking the chicken, melt the butter over medium heat. Add the chopped onion and saute until the onion is translucent. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth. Continue cooking, stirring, until thickened. Add the heavy cream, the reserved cooked vegetables, and the diced chicken. Cook, stirring, until hot. Taste and add salt and pepper, as needed.
Transfer the filling mixture to a 2- to 2 1/2-quart baking dish and let cool.
Thaw the puff pastry following package directions.
Heat the oven to 375° F (190° C/Gas 5).
Cut the puff pastry into long strips and lay on a parchment-lined baking sheet. Put in the freezer for about 5 minutes, or until very cold but still flexible.
Arrange the strips over the pie filling, weaving to form a lattice crust.
Whisk the egg with 1 tablespoon of water. Brush over the strips. Sprinkle the pastry strips with sesame seeds.
Bake for 30 to 40 minutes, until the pastry is golden brown and the filling is bubbly.
RATATOUILLE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
4-INGREDIENT CHOCOLATE RASPBERRY CAKE
This is from Cheeky Kitchen, who blogs for Tablespoon.com, as well as a few other sites. She wrote, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; makes 8 servings.
To view this online, click here.
Ingredients
1 (13 oz) package dark chocolate chips
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting
8 eggs, room temperature
1 cup raspberries
1/4 cup powdered sugar for garnish (optional)
Directions
Preheat oven to 325ºF.
In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.
Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.
Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.
CHICKEN-TARRAGON POT PIE
Who doesn’t love pot pies? This one comes from Julia Moskin in The New York Times cooking e-newsletter. (Hint: If you haven’t signed up for the Times’s newsletter yet, I highly recommend it.)
Julia wrote, “This recipe, which is adapted from ‘Julia and Jacques at Home’ by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.” Time: 1 hour 30 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Crust:
2 cups all-purpose flour
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1 egg
For the Filling:
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups leftover roast chicken, cut into 1/2-inch chunks
Preparation
To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
STRAWBERRY LEMONADE CUPAKES
This comes from The Baker Chick (otherwise known as Audra). She also has a great e-newsletter that I highly recommend. If you haven’t signed up for her e-newsletter (or that of the Times), go ahead, I’ll wait. (Imagine the Final Jeopardy music from the show Jeopardy while I tap my foot.) Okay, great!
This can be viewed online by clicking here.
Author: Audra
Yield: 20-24 cupcakes
Ingredients
Cupcakes:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Zest of 3 lemons, plus 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
Frosting:
12 tablespoons unsalted butter, room temperature
8 oz cream cheese
1 1/2-2 cups freeze dried strawberries, crushed into a coarse powder *
3-4 cups powdered sugar
juice and zest of 1 lemon
Strawberries for garnish.
Instructions
Preheat oven to 350F. Fill a cupcake tin with paper liners, set aside.
In a medium sized bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the vanilla, zest, lemon juice and the eggs, one at a time beating in between each addition.
Add the flour mixture in 3 parts, alternating with the buttermilk. Beat on low speed until just combined, making sure not to over-mix.
Spoon the batter into the cupcake tins – filling 3/4 of the way.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
For the Frosting:
Cream together the butter and cream cheese. Add the strawberry "powder" and mix well, add the powdered sugar, a little at a time, until well combined. Mix in the lemon juice and zest. Beat on high for 1-2 minutes until super fluffy.
Spread or pipe frosting onto the cooled cupcakes. Garnish with a fresh strawberry.
Notes: *This will yield about 1/2 cup of strawberry "powder"
Cake recipe adapted from Martha Stewart.
EASY CHICKEN AND BROCCOLI CASSEROLE
This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.” Prep Time: 5 minutes;Cook Time: 25 minutes; Total Time: 30 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/3 cup milk or half-and-half
2 cups cooked chicken, cubed
2 tablespoons melted butter
dash nutmeg
dash black pepper
1 1/2 to 2 cups frozen chopped broccoli, cooked and drained
1/3 cup grated Parmesan cheese
Preparation
Lightly butter a 1 1/2- to 2-quart baking dish or casserole. Heat oven to 375°.
In a large bowl combine the cream of mushroom soup, milk or half-and-half, cubed chicken, butter, nutmeg, pepper, and broccoli. Blend ingredients thoroughly.
Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top.
Bake for about 25 minutes, or until hot and bubbly.
SAVORY CHICKEN POT PIE
This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “From the rich, creamy gravy to the beautiful lattice crust, this chicken pot pie is fancy enough for a Sunday dinner. Purchased puff pastry makes the crust an easy preparation.
“Partially freezing the pastry strips makes them easier to handle when forming the lattice crust.” Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Yield: Serves 6
To view this online, click here.
Ingredients
The Chicken
4 boneless chicken breast halves
2 1/2 cups chicken broth
1 chicken bouillon cube or equivalent granules or base
bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary
a few fresh parsley leaves
Filling
1 cup diced potatoes
1 1/2 cups frozen peas and carrots or mixed vegetables, thawed
1/2 cup butter
1/2 cup flour
1 cup chopped onion
1/2 cup heavy cream
Crust
1 sheet puff pastry
1 large egg mixed with 1 teaspoon water
sesame seeds
Preparation
Put the boneless chicken breasts in a medium saucepan and cover with the chicken broth. Add the chicken bouillon or base, a bay leaf, the garlic powder, thyme, rosemary, and a few parsley leaves. Bring to a boil. Cover, reduce heat, and simmer for about 15 minutes, or until the chicken is cooked through and no longer pink in the center. Strain and reserve the chicken broth. Dice the chicken. Refrigerate the diced chicken until it's time to add it to the pie filling.
Put the potatoes in a small saucepan and cover with salted water. Bring to a boil over medium high heat. Cover, reduce heat to low, and simmer for about 10 minutes, or until the potatoes are just tender. Add the peas and carrots or mixed vegetables and cook for 1 minute longer. Drain and set aside.
In the same saucepan used for cooking the chicken, melt the butter over medium heat. Add the chopped onion and saute until the onion is translucent. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth. Continue cooking, stirring, until thickened. Add the heavy cream, the reserved cooked vegetables, and the diced chicken. Cook, stirring, until hot. Taste and add salt and pepper, as needed.
Transfer the filling mixture to a 2- to 2 1/2-quart baking dish and let cool.
Thaw the puff pastry following package directions.
Heat the oven to 375° F (190° C/Gas 5).
Cut the puff pastry into long strips and lay on a parchment-lined baking sheet. Put in the freezer for about 5 minutes, or until very cold but still flexible.
Arrange the strips over the pie filling, weaving to form a lattice crust.
Whisk the egg with 1 tablespoon of water. Brush over the strips. Sprinkle the pastry strips with sesame seeds.
Bake for 30 to 40 minutes, until the pastry is golden brown and the filling is bubbly.
RATATOUILLE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
Thursday, May 5, 2016
Diabetic Thursday
Today is Thursday, which means six diabetic recipes to try out. Enjoy!
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
Wednesday, May 4, 2016
Wednesday Recipes
Six yummy recipes to get you through the day. Enjoy!
PUMPKIN SPICE LATTE COOKIE CUPS
This comes from Tablespoon, and begins, “Enjoy the flavors of a pumpkin latte in these cute, individually sized cookie cups!” Prep Time: 15 min; Total Time: 60 min; Servings: 36
To view this recipe online, click here.
Ingredients
Cookie Cups
1 pouch Betty Crocker™ pumpkin spice cookie mix
1/2 cup butter, softened
1 egg
Buttercream Frosting
2 1/2 cups powdered sugar
1/3 cup butter, softened
2 teaspoons instant espresso powder
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 to 2 tablespoons milk
Garnish
36 chocolate-covered espresso beans
Caramel topping
Directions
Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.
Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.
In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.
Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.
CHILI CHEESE MAC
This also comes from Tablespoon, and begins, “Treat your family to an amazing dinner with this fall recipe made with beef, cheese and macaroni.” Prep Time: 45 min; Total Time: 45 min; Servings: 10
Note: If you're a vegetarian, as I am, or if you're trying to cut down on meat, you can try any number of vegetarian substitutes for the ground beef, as well as 2 cups of vegetable broth for the beef broth. One of my favorite vegetarian substitutes is from Boca Burgers. Their Ground Crumbles (scroll to the bottom of the page) can be found in the freezer section of many stores and are a great substitute for ground beef.
To view the Chili Cheese Mac recipe, click here.
Ingredients
1 teaspoon canola oil
3/4 lb ground beef round
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cups reduced-sodium beef broth
1 cup water
1 can (10 oz) diced tomatoes with green chiles, undrained
2 cups uncooked elbow macaroni (8 oz)
1/2 cup fat-free (skim) milk
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)
Directions
In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, chili powder, garlic powder, coriander and cumin in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add broth, water and tomatoes; heat to boiling. Stir in macaroni. Cover; cook 10 minutes or until macaroni is tender.
Meanwhile, in 1-quart saucepan, cook milk and cream cheese over medium heat 4 minutes, stirring frequently, until cheese is melted. Remove from heat; stir in Cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat.
SLOW-COOKER BACK MACARONI AND CHEESE
This was also featured on The Today Show. It begins, “Mac and cheese is notoriously hard to make in the slow cooker; you often end up with dry, tough pasta, and the sauce seems to disappear during the cooking process. Though I usually stay far away from canned condensed soups, in this case, condensed Cheddar cheese soup is the key to achieving that satisfyingly creamy texture. You'll add half the bacon at the start to infuse the pasta with smoky, salty goodness, then stir in the other half at the end to preserve its crisp bite. I like to garnish with sliced scallions before serving for a fresh onion zing and some much-needed color.” Cook Time: 180 minutes; Prep Time: 25 minutes; Servings: 6
To view this online, go to http://www.today.com/food/slow-cooker-bacon-macaroni-cheese-t45361.
Ingredients
1 pound pasta shells
1 10.75-ounce can condensed Cheddar cheese soup
2 cups whole milk
2 12-ounce cans evaporated milk
2 tablespoons butter, melted
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
2 cups shredded sharp Cheddar cheese
1 cup shredded Monterey jack cheese
2 garlic cloves, minced
12 slices cooked bacon, chopped and divided
Sliced scallions, for garnish (optional)
Preparation
Spray a 6-quart slow cooker with cooking spray. Add the pasta shells.
In a large bowl, whisk together the condensed Cheddar cheese soup, whole milk, evaporated milk, melted butter, Worcestershire sauce, mustard powder and black pepper. Stir in the shredded Cheddar, shredded Monterey jack, garlic and half the cooked bacon.
Carefully pour the cheese mixture over the pasta and gently stir until all the pasta is coated.
Cover and cook on high for 30 minutes. Reduce the heat to low and cook for another 2 1/2 hours.
Stir in the reserved cooked bacon and serve garnished with sliced scallions if desired.
COWBOY COOKIES
This recipe is from Marian Burros in The New York Times cooking e-newsletter. It begins, “This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.” Time: 35 minutes; makes 3 to 3 1/2 dozen cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups usweetened flake coconut
2 cups chopped pecans (8 ounces)
Preparation
Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
TIPPER GORE’S GINGER SNAPS
This recipe is also from Marian Burros in The New York Times cooking e-newsletter. Time: 30 minutes; makes about 4 doze cookies.
To view this online, click here.
Ingredients
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
2 eggs
1/2 cup molasses
2 teaspoons white distilled vinegar
Preparation
Heat oven to 325 degrees.
Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.
Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
On low speed, beat in flour mixture.
For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.
Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.
Enjoy!
EASY CHICKEN AND RICE CASSEROLE WITH ITALIAN DRESSING
This recipe is from Diana Rattray, About.com's Southern Food expert. Diana wrote, "This chicken and rice bake is a snap to make with Italian dressing mix and condensed soup. This casserole is an easy, popular recipe for chicken breasts.
"The easy preparation leaves you free to do other things while the chicken bakes." Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 to 8 Servings.
To view this online, click here.
Ingredients
1 cup uncooked long-grain rice
1 can (10 3/4 ounces) condensed cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
1 1/2 cups boiling water or chicken broth
2 1/2 pounds cut-up chicken or bone-in chicken breasts
salt and pepper to taste
Preparation
Wash and drain rice. Spread in a 9-by-13-inch baking pan or shallow 3-quart casserole.
Mix soup, Italian dressing mix and water. Stir the soup mixture into the rice.
Lay chicken, skin side up, on top of rice mixture; season with salt and pepper.
Cover the baking dish tightly with foil and cook for 1 hour at 350°.
Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender.
If desired, put the casserole under the broiler for a few seconds to brown chicken.
PUMPKIN SPICE LATTE COOKIE CUPS
This comes from Tablespoon, and begins, “Enjoy the flavors of a pumpkin latte in these cute, individually sized cookie cups!” Prep Time: 15 min; Total Time: 60 min; Servings: 36
To view this recipe online, click here.
Ingredients
Cookie Cups
1 pouch Betty Crocker™ pumpkin spice cookie mix
1/2 cup butter, softened
1 egg
Buttercream Frosting
2 1/2 cups powdered sugar
1/3 cup butter, softened
2 teaspoons instant espresso powder
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 to 2 tablespoons milk
Garnish
36 chocolate-covered espresso beans
Caramel topping
Directions
Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.
Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.
In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.
Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.
CHILI CHEESE MAC
This also comes from Tablespoon, and begins, “Treat your family to an amazing dinner with this fall recipe made with beef, cheese and macaroni.” Prep Time: 45 min; Total Time: 45 min; Servings: 10
Note: If you're a vegetarian, as I am, or if you're trying to cut down on meat, you can try any number of vegetarian substitutes for the ground beef, as well as 2 cups of vegetable broth for the beef broth. One of my favorite vegetarian substitutes is from Boca Burgers. Their Ground Crumbles (scroll to the bottom of the page) can be found in the freezer section of many stores and are a great substitute for ground beef.
To view the Chili Cheese Mac recipe, click here.
Ingredients
1 teaspoon canola oil
3/4 lb ground beef round
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cups reduced-sodium beef broth
1 cup water
1 can (10 oz) diced tomatoes with green chiles, undrained
2 cups uncooked elbow macaroni (8 oz)
1/2 cup fat-free (skim) milk
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)
Directions
In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, chili powder, garlic powder, coriander and cumin in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add broth, water and tomatoes; heat to boiling. Stir in macaroni. Cover; cook 10 minutes or until macaroni is tender.
Meanwhile, in 1-quart saucepan, cook milk and cream cheese over medium heat 4 minutes, stirring frequently, until cheese is melted. Remove from heat; stir in Cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat.
SLOW-COOKER BACK MACARONI AND CHEESE
This was also featured on The Today Show. It begins, “Mac and cheese is notoriously hard to make in the slow cooker; you often end up with dry, tough pasta, and the sauce seems to disappear during the cooking process. Though I usually stay far away from canned condensed soups, in this case, condensed Cheddar cheese soup is the key to achieving that satisfyingly creamy texture. You'll add half the bacon at the start to infuse the pasta with smoky, salty goodness, then stir in the other half at the end to preserve its crisp bite. I like to garnish with sliced scallions before serving for a fresh onion zing and some much-needed color.” Cook Time: 180 minutes; Prep Time: 25 minutes; Servings: 6
To view this online, go to http://www.today.com/food/slow-cooker-bacon-macaroni-cheese-t45361.
Ingredients
1 pound pasta shells
1 10.75-ounce can condensed Cheddar cheese soup
2 cups whole milk
2 12-ounce cans evaporated milk
2 tablespoons butter, melted
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
2 cups shredded sharp Cheddar cheese
1 cup shredded Monterey jack cheese
2 garlic cloves, minced
12 slices cooked bacon, chopped and divided
Sliced scallions, for garnish (optional)
Preparation
Spray a 6-quart slow cooker with cooking spray. Add the pasta shells.
In a large bowl, whisk together the condensed Cheddar cheese soup, whole milk, evaporated milk, melted butter, Worcestershire sauce, mustard powder and black pepper. Stir in the shredded Cheddar, shredded Monterey jack, garlic and half the cooked bacon.
Carefully pour the cheese mixture over the pasta and gently stir until all the pasta is coated.
Cover and cook on high for 30 minutes. Reduce the heat to low and cook for another 2 1/2 hours.
Stir in the reserved cooked bacon and serve garnished with sliced scallions if desired.
COWBOY COOKIES
This recipe is from Marian Burros in The New York Times cooking e-newsletter. It begins, “This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.” Time: 35 minutes; makes 3 to 3 1/2 dozen cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups usweetened flake coconut
2 cups chopped pecans (8 ounces)
Preparation
Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
TIPPER GORE’S GINGER SNAPS
This recipe is also from Marian Burros in The New York Times cooking e-newsletter. Time: 30 minutes; makes about 4 doze cookies.
To view this online, click here.
Ingredients
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
2 eggs
1/2 cup molasses
2 teaspoons white distilled vinegar
Preparation
Heat oven to 325 degrees.
Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.
Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
On low speed, beat in flour mixture.
For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.
Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.
Enjoy!
EASY CHICKEN AND RICE CASSEROLE WITH ITALIAN DRESSING
This recipe is from Diana Rattray, About.com's Southern Food expert. Diana wrote, "This chicken and rice bake is a snap to make with Italian dressing mix and condensed soup. This casserole is an easy, popular recipe for chicken breasts.
"The easy preparation leaves you free to do other things while the chicken bakes." Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 to 8 Servings.
To view this online, click here.
Ingredients
1 cup uncooked long-grain rice
1 can (10 3/4 ounces) condensed cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
1 1/2 cups boiling water or chicken broth
2 1/2 pounds cut-up chicken or bone-in chicken breasts
salt and pepper to taste
Preparation
Wash and drain rice. Spread in a 9-by-13-inch baking pan or shallow 3-quart casserole.
Mix soup, Italian dressing mix and water. Stir the soup mixture into the rice.
Lay chicken, skin side up, on top of rice mixture; season with salt and pepper.
Cover the baking dish tightly with foil and cook for 1 hour at 350°.
Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender.
If desired, put the casserole under the broiler for a few seconds to brown chicken.
Tuesday, May 3, 2016
Tuesday Recipes
Enjoy!
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Time: 1 hour; Serves 4 to 6.
To view this online, click here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
CUBAN BLACK BEANS
This comes from Pete Wells in The New York Times cooking e-newsletter. Pete wrote, “This classic recipe is adapted from ‘Tastes Like Cuba,’ by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.” Time: 45 minutes; Serves 8 to 10.
To view this online, click here.
Ingredients
1 1/2 green peppers, stemmed and seeded
10 garlic cloves
1 pound dried black beans, rinsed and picked over to remove any stones
1 smoked ham hock
2 bay leaves
5 teaspoons salt, or to taste
1/4 cup olive oil
4 slices thick bacon, cut into 1/2-inch pieces
1 Spanish onion, diced
1 jalapeño, stemmed and finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 tablespoons distilled white vinegar
1 tablespoon turbinado or other brown sugar
Preparation
Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
Meanwhile, make a sofrito. Cut the remaining 1/2 green pepper into 1/4-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito. When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into 1/2-inch pieces and return it to the bean pot.
Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
CHOCOLATE-HAZELNUT DROP COOKIES
This is from Giada De Laurentiis of The Food Network’s Giada At Home. Total Time: 1 hr 1 min; Prep: 15 min; Inactive: 35 min; Cook: 11 min; Yield:38 to 40 cookies
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe.html?oc=linkback
Ingredients
1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Directions
For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
CREAMY LEMONADE PIE
Years ago, I was on several recipe email groups where members would share recipes with other members. Gradually, I dropped several email addresses that I had on a popular server, and no longer am on the lists. The recipes that I enjoyed, though, I forwarded to one of my other email addresses. This is one of those recipes, from a long-since-forgotten emailing list. I did check what looked like the group link that it came from, only to discover that it no longer exists. So, Dorie - creator of this recipe - if you read this, let me know.
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
In a mixing bowl combine milk and pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
RAINBOW VEGETABLE SOUP
This comes from Laura Dolson, VeryWell.com’s Low Carb expert. Laura wrote, “Rainbow soup is a great way to follow so many nutritionist's advice to ‘eat a rainbow.’ In fact that's what makes rainbow soup unique, while it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chick peas, if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.” Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 9 cups of soup.
To view this online, click here.
Ingredients
1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping Tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinnamon
1 bay leaf
A little hot sauce
1 15 oz can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green such as kale - cut into thin strips
10 oz frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (Laura wrote, “I like vegetable or chicken Better Than Boullion - but watch the saltiness”)
1 Tablespoon olive oil
Preparation
In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant -- another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
If adding cooked cubed meat such as chicken or turkey, add at this time.
Adjust seasonings as needed.
Nutritional Analysis: Makes approximately 9 cups of soup, each with 6 grams of effective carbohydrate plus 3 grams of fiber (9 grams total carbohydrate) and 53 calories.
Serving Suggestions for Rainbow Soup
Laura wrote, “As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish so that they won't be over or underfed. A nice starter salad with a viniagrette dressing is appetizing before soup. You might also try adding meat to the soup as an option for those who are not vegetarian. That is cook a great seafood option to accompany the soup, you could make chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.”
APPLE CREAM PIE
This comes from Tablespoon.com, and begins, “A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.” Prep Time: 35 min; Total Time: 2 hr 25 min; Servings: 8
To view this online, click here.
Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced peeled apples (6 medium)
1/2 cup whipping cream
1 teaspoon vanilla
Topping
1 egg white, beaten
1 tablespoon coarse sugar
Directions
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Time: 1 hour; Serves 4 to 6.
To view this online, click here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
CUBAN BLACK BEANS
This comes from Pete Wells in The New York Times cooking e-newsletter. Pete wrote, “This classic recipe is adapted from ‘Tastes Like Cuba,’ by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.” Time: 45 minutes; Serves 8 to 10.
To view this online, click here.
Ingredients
1 1/2 green peppers, stemmed and seeded
10 garlic cloves
1 pound dried black beans, rinsed and picked over to remove any stones
1 smoked ham hock
2 bay leaves
5 teaspoons salt, or to taste
1/4 cup olive oil
4 slices thick bacon, cut into 1/2-inch pieces
1 Spanish onion, diced
1 jalapeño, stemmed and finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 tablespoons distilled white vinegar
1 tablespoon turbinado or other brown sugar
Preparation
Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
Meanwhile, make a sofrito. Cut the remaining 1/2 green pepper into 1/4-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito. When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into 1/2-inch pieces and return it to the bean pot.
Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
CHOCOLATE-HAZELNUT DROP COOKIES
This is from Giada De Laurentiis of The Food Network’s Giada At Home. Total Time: 1 hr 1 min; Prep: 15 min; Inactive: 35 min; Cook: 11 min; Yield:38 to 40 cookies
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe.html?oc=linkback
Ingredients
1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Directions
For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
CREAMY LEMONADE PIE
Years ago, I was on several recipe email groups where members would share recipes with other members. Gradually, I dropped several email addresses that I had on a popular server, and no longer am on the lists. The recipes that I enjoyed, though, I forwarded to one of my other email addresses. This is one of those recipes, from a long-since-forgotten emailing list. I did check what looked like the group link that it came from, only to discover that it no longer exists. So, Dorie - creator of this recipe - if you read this, let me know.
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
In a mixing bowl combine milk and pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
RAINBOW VEGETABLE SOUP
This comes from Laura Dolson, VeryWell.com’s Low Carb expert. Laura wrote, “Rainbow soup is a great way to follow so many nutritionist's advice to ‘eat a rainbow.’ In fact that's what makes rainbow soup unique, while it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chick peas, if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.” Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 9 cups of soup.
To view this online, click here.
Ingredients
1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping Tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinnamon
1 bay leaf
A little hot sauce
1 15 oz can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green such as kale - cut into thin strips
10 oz frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (Laura wrote, “I like vegetable or chicken Better Than Boullion - but watch the saltiness”)
1 Tablespoon olive oil
Preparation
In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant -- another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
If adding cooked cubed meat such as chicken or turkey, add at this time.
Adjust seasonings as needed.
Nutritional Analysis: Makes approximately 9 cups of soup, each with 6 grams of effective carbohydrate plus 3 grams of fiber (9 grams total carbohydrate) and 53 calories.
Serving Suggestions for Rainbow Soup
Laura wrote, “As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish so that they won't be over or underfed. A nice starter salad with a viniagrette dressing is appetizing before soup. You might also try adding meat to the soup as an option for those who are not vegetarian. That is cook a great seafood option to accompany the soup, you could make chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.”
APPLE CREAM PIE
This comes from Tablespoon.com, and begins, “A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.” Prep Time: 35 min; Total Time: 2 hr 25 min; Servings: 8
To view this online, click here.
Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced peeled apples (6 medium)
1/2 cup whipping cream
1 teaspoon vanilla
Topping
1 egg white, beaten
1 tablespoon coarse sugar
Directions
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.
Monday, May 2, 2016
Meatless Monday
It's Monday, which means six vegetarian recipes. Enjoy!
BANANA PUDDING
From the January/February 2013 issue of Vegetarian Times, page 48. It starts off, “Coconut milk beverage adds a hint of sweet flavor to this classic dessert.”
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
BAKED SWEET POTATOES AND APPLES
This came from a Go Red For Women email. Go Red For Women strives to teach women about heart disease. Check it out, especially if you're a woman, have a woman relative, etc. Very educational...and you may just help save a life.
This recipe serves 8 (1/ 2 cup serving) and can be found online by clicking here.
Ingredients
Cooking spray
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 medium sweet potatoes, peeled, cut crosswise into 1/4-inch slices
2 medium sweet apples, such as Rome Beauty or Gala, peeled, each sliced into 10 wedges
3 tablespoons light tub margarine
Preparation
Preheat the oven to 350°F. Lightly spray a 1 1/2-quart glass casserole dish with cooking spray.
In a small bowl, stir together the sugar and cinnamon.
In the casserole dish, layer in order half each of the sweet potatoes, apples, and cinnamon-sugar. Dot with about half the margarine. Repeat.
Bake, covered, for 1 hour to 1 hour 15 minutes, or until the sweet potatoes and apples are soft.
Nutrition Facts: Calories 101; Total Fat 2.0 g; Saturated Fat 0.0 g; Polyunsaturated Fat 0.5 g; Monounsaturated Fat 1.0 g; Cholesterol 0 mg; Sodium 61 mg; Carbohydrates 21 g; Fiber 3 g; Sugars 14 g; Protein 1 g; Dietary Exchanges: 1 starch, 1/2 fruit
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
HEARTY IRISH LAGER STEW
From the March 2011 issue of Vegetarian Times, page 44. It starts off, "Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen." Serves 8.
1 Tbs. vegetable oil
8 oz. button or shiitake mushrooms, halved
2 cloves garlic, minced (2 tsp.)
1 medium leek, white part only, diced (1 cup)
3 small red potatoes, cut into 1-inch cubes (1 1/2 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 1/2 cups)
1 1/2 tsp. tomato paste
1 15-oz. can crushed tomatoes
1 1/2 cups low-sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided,br />
1/2 cup lager beer
1 1/2 Tbs. quick-cooking tapioca
1 cup shredded cabbage
1 Tbs. white miso
2 Tbs. chopped parsley
Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 118; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 204 mg; Fiber: 5 g; Sugar: 5 g; Vegan
IRISH SODA BREAD
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, "Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew." Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yields 1 round loaf (8 - 10 wedges or slices)
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp. salt
1 1/2 cups low fat buttermilk
Directions
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
Per Serving: Calories 148, Calories from Fat 6, Total Fat 0.7g (sat 0.4g), Cholesterol 1 mg, Sodium 582mg, Carbohydrate 30.5g, Fiber 1g, Protein 5g
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
BANANA PUDDING
From the January/February 2013 issue of Vegetarian Times, page 48. It starts off, “Coconut milk beverage adds a hint of sweet flavor to this classic dessert.”
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
BAKED SWEET POTATOES AND APPLES
This came from a Go Red For Women email. Go Red For Women strives to teach women about heart disease. Check it out, especially if you're a woman, have a woman relative, etc. Very educational...and you may just help save a life.
This recipe serves 8 (1/ 2 cup serving) and can be found online by clicking here.
Ingredients
Cooking spray
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 medium sweet potatoes, peeled, cut crosswise into 1/4-inch slices
2 medium sweet apples, such as Rome Beauty or Gala, peeled, each sliced into 10 wedges
3 tablespoons light tub margarine
Preparation
Preheat the oven to 350°F. Lightly spray a 1 1/2-quart glass casserole dish with cooking spray.
In a small bowl, stir together the sugar and cinnamon.
In the casserole dish, layer in order half each of the sweet potatoes, apples, and cinnamon-sugar. Dot with about half the margarine. Repeat.
Bake, covered, for 1 hour to 1 hour 15 minutes, or until the sweet potatoes and apples are soft.
Nutrition Facts: Calories 101; Total Fat 2.0 g; Saturated Fat 0.0 g; Polyunsaturated Fat 0.5 g; Monounsaturated Fat 1.0 g; Cholesterol 0 mg; Sodium 61 mg; Carbohydrates 21 g; Fiber 3 g; Sugars 14 g; Protein 1 g; Dietary Exchanges: 1 starch, 1/2 fruit
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
HEARTY IRISH LAGER STEW
From the March 2011 issue of Vegetarian Times, page 44. It starts off, "Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen." Serves 8.
1 Tbs. vegetable oil
8 oz. button or shiitake mushrooms, halved
2 cloves garlic, minced (2 tsp.)
1 medium leek, white part only, diced (1 cup)
3 small red potatoes, cut into 1-inch cubes (1 1/2 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 1/2 cups)
1 1/2 tsp. tomato paste
1 15-oz. can crushed tomatoes
1 1/2 cups low-sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided,br />
1/2 cup lager beer
1 1/2 Tbs. quick-cooking tapioca
1 cup shredded cabbage
1 Tbs. white miso
2 Tbs. chopped parsley
Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 118; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 204 mg; Fiber: 5 g; Sugar: 5 g; Vegan
IRISH SODA BREAD
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, "Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew." Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yields 1 round loaf (8 - 10 wedges or slices)
To view this online, click here.
Ingredients
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp. salt
1 1/2 cups low fat buttermilk
Directions
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
Per Serving: Calories 148, Calories from Fat 6, Total Fat 0.7g (sat 0.4g), Cholesterol 1 mg, Sodium 582mg, Carbohydrate 30.5g, Fiber 1g, Protein 5g
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
Friday, April 29, 2016
Friday Recipes
Enjoy!
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a single pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
ICE CREAM SANDWICHES
From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches
Ingredients
1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 tablespoons shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 (1-pint) containers ice cream (any flavor)
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
CLASSIC MARINARA SAUCE
This comes from Julia Moskin in The New York Times e-newsletter. Julia wrote, “Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick.” Time: 25 minutes; Makes about 3 1/2 cups, enough for 1 pound of pasta.
To view this online, go to http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
CARROT AND PINEAPPLE CAKE
This yumminess comes from Ina Garten of The Food Network’s Barefoot Contessa. The email started off, “A whole pound of grated carrots goes into the batter for Ina's fan-favorite cake, but that's not even the half of it. It's loaded up with chewy raisins, crunchy walnuts and juicy, fresh pineapple too, so each bite is extra-chunky — and goes perfectly with classic cream cheese frosting.” Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/carrot-and-pineapple-cake-recipe.html?oc=linkback
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
For the decoration:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
BUTTER-BRAISED ASPARAGUS
This is from David Tanis in The New York Times cooking e-newsletter. He wrote, “For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.” Time:20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)
Preparation
Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a single pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
ICE CREAM SANDWICHES
From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches
Ingredients
1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 tablespoons shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 (1-pint) containers ice cream (any flavor)
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
CLASSIC MARINARA SAUCE
This comes from Julia Moskin in The New York Times e-newsletter. Julia wrote, “Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick.” Time: 25 minutes; Makes about 3 1/2 cups, enough for 1 pound of pasta.
To view this online, go to http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
CARROT AND PINEAPPLE CAKE
This yumminess comes from Ina Garten of The Food Network’s Barefoot Contessa. The email started off, “A whole pound of grated carrots goes into the batter for Ina's fan-favorite cake, but that's not even the half of it. It's loaded up with chewy raisins, crunchy walnuts and juicy, fresh pineapple too, so each bite is extra-chunky — and goes perfectly with classic cream cheese frosting.” Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/carrot-and-pineapple-cake-recipe.html?oc=linkback
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
For the decoration:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
BUTTER-BRAISED ASPARAGUS
This is from David Tanis in The New York Times cooking e-newsletter. He wrote, “For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.” Time:20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)
Preparation
Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
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