Since it's Thursday, it's time for this week's Diabetic Thursday recipes. Enjoy!
EGGPLANT AND TOMATO CASSEROLE
Yield: 8 servings
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1g; Sodium: 245mg; Cholesterol: 53.3mg; Fat: 1.9g; Carbohydrates: 16.9g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
BROCCOLI SLAW
Yield: 8 servings
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/771.shtml
Ingredients
12-ounce package broccoli slaw mix (about 5 cups)
1 medium apple, cut into matchstick-sized pieces
1/3 cup dark raisins
1/3 cup roasted salted sunflower seeds
Dressing:
1/2 cup plus 2 tablespoons nonfat or light mayonnaise
1 tablespoon sugar substitute or sugar
1 tablespoon apple cider vinegar
Directions
Combine the broccoli, apple, raisins, and sunflower seeds in a large bowl, and toss to mix well.
Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the broccoli mixture and toss to mix well. Add a little more mayonnaise if the salad seems too dry.
Cover the salad and chill for at least 1 hour before serving.
Nutritional Information Per Serving: Calories: 80; Protein: 2.2g; Sodium: 186mg; Cholesterol: 0mg; Fat: 2.7g; Saturated Fat: 0.3g; Dietary Fiber: 2.7g; Carbohydrates: 13g; Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Fat
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
SLOW COOKER SQUASH MEDLEY
Yield: 8 servings
View online: http://diabeticgourmet.com/recipes/html/758.shtml
Source: Fix-It and Forget-It Diabetic Cookbook
Ingredients
8 (up to 8 ounces total) summer squash, each about 4-inch long, thinly sliced
1/2 teaspoon salt
2 tomatoes, peeled and chopped
1/4 cup sliced green onions
Half a small sweet green pepper, chopped
1 chicken bouillon cube
1/4 cup hot water
4 slices bacon, fried and crumbled
1/4 cup fine dry bread crumbs
Directions
Sprinkle squash with salt.
In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers.
Dissolve bouillon in hot water. Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top. Cover. Cook on LOW 4-6 hours.
Nutritional Information Per Serving: Calories: 47; Protein: 2 g; Fat: 2 g; Sodium: 339 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
FOIL-ROASTED HERB POTATOES
Yield: 4 servings, 1/2 cup each
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 pound Yukon Gold potatoes, cubed
2 tablespoons olive oil
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
Salt and pepper to taste
1 teaspoon paprika
Directions
Preheat the oven to 400 degrees F. Tear four large sheets of foil.
Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.
Roast the potatoes in the oven for 35 minutes.
Place one packet on each dinner plate and allow diners to open their packets.
Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g, Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Thursday, May 19, 2016
Wednesday, May 18, 2016
Wednesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
FRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef or shrimp isn't a bad idea either.” Time: 20 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions
Preparation
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
JAMBALAYA
This comes from the Taste of Home e-newsletter. The recipe begins, “Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville’ss Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple! Provided by The Kitchen at Johnsonville Sausage.” Prep Time: 5 minutes; Cook Time: 25 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley
Directions
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
FRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef or shrimp isn't a bad idea either.” Time: 20 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions
Preparation
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
JAMBALAYA
This comes from the Taste of Home e-newsletter. The recipe begins, “Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville’ss Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple! Provided by The Kitchen at Johnsonville Sausage.” Prep Time: 5 minutes; Cook Time: 25 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley
Directions
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
Tuesday, May 17, 2016
Tuesday Recipes
Enjoy!
CHICKEN, CHEESE, AND PENNE PASTA BAKE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Serve this chicken and penne bake to your family any day of the week, or take it along to a potluck. Add a tossed salad and warm bread or rolls to this casserole for a perfect meal.” Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces penne pasta
1 tablespoons extra virgin olive oil
1 to 1 1/2 pounds boneless chicken breast halves, cut in small cubes
6 to 8 ounces sliced mushrooms
1/2 teaspoon Creole seasoning or a seasoned salt blend
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1 cup chicken broth
2 cups shredded Mozzarella cheese, divided
1 cup natural shredded Parmesan cheese, divided, about 3 ounces
salt and pepper, to taste
1 package frozen artichoke quarters or halves, cooked, or 1 can (about 15 ounces), drained
paprika, optional
Preparation
Heat oven to 350°. Grease a 2- to 2 1/2-quart baking dish.
Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside.
Heat olive oil in a large skillet. Add chicken, mushrooms, and Creole seasoning. Cook until chicken is cooked through and mushrooms are lightly browned. Remove the chicken and mushroom mixture to a bowl and set aside.
Melt the butter in the same skillet and stir in garlic. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth. Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and about half of the Parmesan cheese and cook until melted. Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as desired.
Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika.
Bake for 20 to 30 minutes, until lightly browned and bubbly.
TANDOORI-STYLE CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. If you haven’t already signed up for the Times’ cooking e-newsletter, I highly recommend it.
For this recipe, Melissa wrote, “Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers — if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.” Time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup plain yogurt
1/4 cup fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 small onion, peeled and cut into chunks
1 jalapeño, stemmed, and seeded if desired
1 inch-long piece gingerroot, peeled and sliced into coins
2 garlic cloves, peeled
4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
Vegetable oil, for brushing
Lime wedges, for garnish
Preparation
For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
BAINGAN BHARTA
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Time: about 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala
Preparation
Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
SOUTHERN FRUIT AMBROSIA
This is from the infamous long-since-forgotten-emailing-list. Serves ten.
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1 1/2 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight.
BLUEBERRY-RICOTTA PANCAKES
This comes from WebMD, and begins, “Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.” Makes 4 servings.
To view this online, click here.
Ingredients
1/2 cup whole-wheat pastry flour
1/4 cup all-purpose flour, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup blueberries, fresh or frozen; not thawed
Instructions
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
NO BAKE CHOCOLATE BANANA ENGERY BALLS
This comes from an e-newsletter that I recently discovered, Julie’s Eats & Treats. What I’ve seen so far looks pretty good! Prep Time: 45 minutes; Total Time: 45 minutes; Yield: 30 Energy Balls; Serving Size: 1 Energy Ball
To view this online, click here.
Ingredients
2 c. quick oats
2 ripe bananas
2/3 c. unsweetened coconut flakes
1/2 c. peanut butter
2 Tbsp flaxseed
1 Tbsp chia seed
1 tsp cinnamon
1 tsp vanilla
1 Tbsp Truvía® Nectar
1/2 c. mini chocolate chips
Instructions
Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour.
Roll into 30 balls.
Refrigerate for up to one week or freeze.
CHICKEN, CHEESE, AND PENNE PASTA BAKE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Serve this chicken and penne bake to your family any day of the week, or take it along to a potluck. Add a tossed salad and warm bread or rolls to this casserole for a perfect meal.” Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces penne pasta
1 tablespoons extra virgin olive oil
1 to 1 1/2 pounds boneless chicken breast halves, cut in small cubes
6 to 8 ounces sliced mushrooms
1/2 teaspoon Creole seasoning or a seasoned salt blend
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1 cup chicken broth
2 cups shredded Mozzarella cheese, divided
1 cup natural shredded Parmesan cheese, divided, about 3 ounces
salt and pepper, to taste
1 package frozen artichoke quarters or halves, cooked, or 1 can (about 15 ounces), drained
paprika, optional
Preparation
Heat oven to 350°. Grease a 2- to 2 1/2-quart baking dish.
Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside.
Heat olive oil in a large skillet. Add chicken, mushrooms, and Creole seasoning. Cook until chicken is cooked through and mushrooms are lightly browned. Remove the chicken and mushroom mixture to a bowl and set aside.
Melt the butter in the same skillet and stir in garlic. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth. Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and about half of the Parmesan cheese and cook until melted. Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as desired.
Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika.
Bake for 20 to 30 minutes, until lightly browned and bubbly.
TANDOORI-STYLE CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. If you haven’t already signed up for the Times’ cooking e-newsletter, I highly recommend it.
For this recipe, Melissa wrote, “Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers — if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.” Time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup plain yogurt
1/4 cup fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 small onion, peeled and cut into chunks
1 jalapeño, stemmed, and seeded if desired
1 inch-long piece gingerroot, peeled and sliced into coins
2 garlic cloves, peeled
4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
Vegetable oil, for brushing
Lime wedges, for garnish
Preparation
For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
BAINGAN BHARTA
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Time: about 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala
Preparation
Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
SOUTHERN FRUIT AMBROSIA
This is from the infamous long-since-forgotten-emailing-list. Serves ten.
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1 1/2 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight.
BLUEBERRY-RICOTTA PANCAKES
This comes from WebMD, and begins, “Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.” Makes 4 servings.
To view this online, click here.
Ingredients
1/2 cup whole-wheat pastry flour
1/4 cup all-purpose flour, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup blueberries, fresh or frozen; not thawed
Instructions
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
NO BAKE CHOCOLATE BANANA ENGERY BALLS
This comes from an e-newsletter that I recently discovered, Julie’s Eats & Treats. What I’ve seen so far looks pretty good! Prep Time: 45 minutes; Total Time: 45 minutes; Yield: 30 Energy Balls; Serving Size: 1 Energy Ball
To view this online, click here.
Ingredients
2 c. quick oats
2 ripe bananas
2/3 c. unsweetened coconut flakes
1/2 c. peanut butter
2 Tbsp flaxseed
1 Tbsp chia seed
1 tsp cinnamon
1 tsp vanilla
1 Tbsp Truvía® Nectar
1/2 c. mini chocolate chips
Instructions
Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour.
Roll into 30 balls.
Refrigerate for up to one week or freeze.
Monday, May 16, 2016
Meatless Monday
It's Monday, which means Meatless Monday. Here are today's six vegetarian recipes to get your week started. Enjoy!
RUSTIC PEACH-BLUEBERRY TART
This comes from the July 2006 issue of Vegetarian Times. It begins, “This tart recipe can be made with any fresh fruit—simply substitute 6 cups of your favorite fruit for the peaches and blueberries called for below. When peaches and berries aren't in season, you can also make this tart with frozen fruit.” Serves 8.
To view this online, click here.
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup sugar
1/8 tsp. salt
6 oz. Neufchâtel cheese, diced
4 Tbs. (1/2 stick) butter, diced
5 medium-size peaches, peeled, pitted and sliced (about 5 cups)
1 1/2 cups blueberries
1/3 cup sugar
3 Tbs. fresh lemon juice
2 Tbs. cornstarch
1/4 tsp. ground cinnamon
Ice cream or 2 cups sweetened whipped cream, optional
To make Cornmeal Crust: Pulse flour, cornmeal, sugar and salt in food processor 2 or 3 times to combine. Add cheese and butter, and blend until dough resembles coarse meal. Add 3 Tbs. cold water, and pulse several times, or until dough comes together. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
Preheat oven to 425°F.
To make Peach-Blueberry Filling: Toss peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon in large bowl. Let stand 15 minutes, or until sugar is dissolved.
Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round. Fold in edge 1/2 inch to create sides. Slide parchment and dough onto ungreased baking sheet or pizza pan.
Spoon fruit in center of crust with slotted spoon. Discard juices. Bake 15 minutes. Reduce heat to 350F, and bake 20 minutes more, or until crust is crisp and brown. Let cool 10 minutes. Slide tart from parchment onto serving plate. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
nutritional information Per SERVING: Calories: 319; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 6 g; Carbohydrates: 52 g; Cholesterol: 31 mg; Sodium: 123 mg; Fiber: 3 g; Sugar: 29 g
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SIMPLE BARBECUE SAUCE
This comes from John Willoughby in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Time: 10 minutes; makes about 1 1/2 cups.
To view this online, click here.
Ingredients
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Preparation
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
QUICK AND SPICY TOMATO SOUP
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 22 min; Prep: 10 min; Cook: 12 min; Yield: 4 to 6 servings; Level: Easy
Note: The original recipe includes 2 (14-ounce) cans of chicken broth; I've changed that to vegetable broth.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spi cy-tomato-soup-recipe.html?oc=linkback
Ingredients
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
RUSTIC PEACH-BLUEBERRY TART
This comes from the July 2006 issue of Vegetarian Times. It begins, “This tart recipe can be made with any fresh fruit—simply substitute 6 cups of your favorite fruit for the peaches and blueberries called for below. When peaches and berries aren't in season, you can also make this tart with frozen fruit.” Serves 8.
To view this online, click here.
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup sugar
1/8 tsp. salt
6 oz. Neufchâtel cheese, diced
4 Tbs. (1/2 stick) butter, diced
5 medium-size peaches, peeled, pitted and sliced (about 5 cups)
1 1/2 cups blueberries
1/3 cup sugar
3 Tbs. fresh lemon juice
2 Tbs. cornstarch
1/4 tsp. ground cinnamon
Ice cream or 2 cups sweetened whipped cream, optional
To make Cornmeal Crust: Pulse flour, cornmeal, sugar and salt in food processor 2 or 3 times to combine. Add cheese and butter, and blend until dough resembles coarse meal. Add 3 Tbs. cold water, and pulse several times, or until dough comes together. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
Preheat oven to 425°F.
To make Peach-Blueberry Filling: Toss peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon in large bowl. Let stand 15 minutes, or until sugar is dissolved.
Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round. Fold in edge 1/2 inch to create sides. Slide parchment and dough onto ungreased baking sheet or pizza pan.
Spoon fruit in center of crust with slotted spoon. Discard juices. Bake 15 minutes. Reduce heat to 350F, and bake 20 minutes more, or until crust is crisp and brown. Let cool 10 minutes. Slide tart from parchment onto serving plate. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
nutritional information Per SERVING: Calories: 319; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 6 g; Carbohydrates: 52 g; Cholesterol: 31 mg; Sodium: 123 mg; Fiber: 3 g; Sugar: 29 g
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SIMPLE BARBECUE SAUCE
This comes from John Willoughby in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Time: 10 minutes; makes about 1 1/2 cups.
To view this online, click here.
Ingredients
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Preparation
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
QUICK AND SPICY TOMATO SOUP
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 22 min; Prep: 10 min; Cook: 12 min; Yield: 4 to 6 servings; Level: Easy
Note: The original recipe includes 2 (14-ounce) cans of chicken broth; I've changed that to vegetable broth.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spi cy-tomato-soup-recipe.html?oc=linkback
Ingredients
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Friday, May 13, 2016
Friday Recipes
Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
CHICKEN PASTA CASSEROLE WITH CHEDDAR CHEESE AND BACKON
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Bacon gives this chicken casserole nice smoky flavor, and the combination of American and Cheddar cheeses makes it extra creamy.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tablespoons butter
1 pound chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup chicken broth or more milk
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
8 ounces Cheddar cheese, shredded
4 ounces American cheese, shreds or chopped
1 cup frozen peas, thawed
1 cup bread crumbs
1 tablespoon melted butter
Preparation
Cook the pasta in boiling salted water following package directions.
Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°.
In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble.
Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add 2 tablespoons of butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer.
Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses and thawed peas, along with crumbled bacon.
Spoon into the prepared baking dish.
Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.
CHICKEN RICE DIVAN BAKE
This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This chicken and broccoli recipe is made with rice and cheddar cheese and cooked cubed chicken.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 to 6 Servings
To view this online, click here.
Ingredients
1 packages (10 ounces each) frozen broccoli spears
1 cup grated Cheddar cheese
2 cups cubed cooked chicken
salt and pepper or seasoned salt blend
1 cup cooked rice
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon lemon juice
1 cup sour cream
Preparation
Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice.
In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream.
Pour over chicken. Sprinkle with remaining cheese.
Bake at 400° for 15 to 20 minutes.
KEY LIME POUNDCAKE
This is from Kim Serverson in The New York Times cooking e-newsletter. Kim wrote, “Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. “Cakes bring people together for celebrations and funerals and everything in between,” she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.” Time: 1 hour 45 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Cake:
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
For the Glaze:
4 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners' sugar
1/4 cup Key lime juice
2 tablespoons lime zest
Preparation
Make the cake: Heat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate.
Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Tip
Recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan. But a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.
TRADITIONAL BUBBLE AND SQUEAK
This comes from Elaine Lemm, About.com’s British and Irish Food expert. Elaine wrote, “Traditional Bubble and Squeak is the lovely, quirky name for fried left-over vegetables, usually from Sunday Lunch. The origins of the charmng name are not really known but reference is made in the 'Dictionary of the Vulgar Tongue', 1785, that ‘Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.’
“Traditionally the Bubble and Squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, maybe a little bacon, or meat leftover from lunch the day before. There is no hard and fast rule to this one and really no specific recipe it is simply a way of using up whatever you have left from dinner.
“One main component which is always there is mashed potatoes. The potato is the 'glue' holding all the other vegetables together. I love it made with cabbage as well, if I have some of course.
“Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, as is Rumbledethumps in Scotland.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Depends on leftovers
To view this online, click here.
Ingredients
6 tbsp butter, and or vegetable oil (butter tastes the best)
1/2 cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Preparation
In a large frying pan melt the butter, make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 mins or until soft and translucent.
Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated. Plus you are also aiming to brown the outside edges of the vegetables but not to burning the bubble and squeak, so occasionally press the mixture onto the pan to brown a little then continue stirring.
Finally, when the mixture is heated right through, do one long final press. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve as mentioned above with either a fried or poached egg on top, the bacon pieces, or any leftover roast reheated thoroughly.
An alternative is to mix the potato and vegetables and form into small patties then fry as above.
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
CHICKEN PASTA CASSEROLE WITH CHEDDAR CHEESE AND BACKON
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Bacon gives this chicken casserole nice smoky flavor, and the combination of American and Cheddar cheeses makes it extra creamy.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tablespoons butter
1 pound chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup chicken broth or more milk
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
8 ounces Cheddar cheese, shredded
4 ounces American cheese, shreds or chopped
1 cup frozen peas, thawed
1 cup bread crumbs
1 tablespoon melted butter
Preparation
Cook the pasta in boiling salted water following package directions.
Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°.
In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble.
Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add 2 tablespoons of butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer.
Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses and thawed peas, along with crumbled bacon.
Spoon into the prepared baking dish.
Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.
CHICKEN RICE DIVAN BAKE
This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This chicken and broccoli recipe is made with rice and cheddar cheese and cooked cubed chicken.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 to 6 Servings
To view this online, click here.
Ingredients
1 packages (10 ounces each) frozen broccoli spears
1 cup grated Cheddar cheese
2 cups cubed cooked chicken
salt and pepper or seasoned salt blend
1 cup cooked rice
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon lemon juice
1 cup sour cream
Preparation
Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice.
In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream.
Pour over chicken. Sprinkle with remaining cheese.
Bake at 400° for 15 to 20 minutes.
KEY LIME POUNDCAKE
This is from Kim Serverson in The New York Times cooking e-newsletter. Kim wrote, “Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. “Cakes bring people together for celebrations and funerals and everything in between,” she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.” Time: 1 hour 45 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Cake:
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
For the Glaze:
4 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners' sugar
1/4 cup Key lime juice
2 tablespoons lime zest
Preparation
Make the cake: Heat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate.
Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Tip
Recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan. But a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.
TRADITIONAL BUBBLE AND SQUEAK
This comes from Elaine Lemm, About.com’s British and Irish Food expert. Elaine wrote, “Traditional Bubble and Squeak is the lovely, quirky name for fried left-over vegetables, usually from Sunday Lunch. The origins of the charmng name are not really known but reference is made in the 'Dictionary of the Vulgar Tongue', 1785, that ‘Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.’
“Traditionally the Bubble and Squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, maybe a little bacon, or meat leftover from lunch the day before. There is no hard and fast rule to this one and really no specific recipe it is simply a way of using up whatever you have left from dinner.
“One main component which is always there is mashed potatoes. The potato is the 'glue' holding all the other vegetables together. I love it made with cabbage as well, if I have some of course.
“Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, as is Rumbledethumps in Scotland.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Depends on leftovers
To view this online, click here.
Ingredients
6 tbsp butter, and or vegetable oil (butter tastes the best)
1/2 cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Preparation
In a large frying pan melt the butter, make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 mins or until soft and translucent.
Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated. Plus you are also aiming to brown the outside edges of the vegetables but not to burning the bubble and squeak, so occasionally press the mixture onto the pan to brown a little then continue stirring.
Finally, when the mixture is heated right through, do one long final press. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve as mentioned above with either a fried or poached egg on top, the bacon pieces, or any leftover roast reheated thoroughly.
An alternative is to mix the potato and vegetables and form into small patties then fry as above.
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
Thursday, May 12, 2016
Diabetic Thursday
It's Thursday, which means that it's Diabetic Thursday. Here are today's six diabetic recipes to try out, including two pie recipes! Enjoy!
BANANA PINEAPPLE TROPICAL PIE
Ingredients
Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced-fat cream cheese, softened
1/2 cup Equal Spoonful or Granulated*
1 container (8 oz.) light whipped topping, thawed if frozen
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
* May substitute 12 packets Equal sweetener
Directions
Preheat oven to 375F. Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g
Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
COCONUT CUSTARD PIE
Ingredients
Pastry for single-crust 9 inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful or Granulated*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Nutritional Information (Per Serving): Calories: 194; Protein: 6 g; Sodium: 301 mg; Cholesterol: 115 mg; Fat: 11 g; Carbohydrates: 19 g
Exchanges: 1/2 milk, 1/2 starch, 2 fat
GARLIC CAULIFLOWER
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/78.shtml
Ingredients
1 small head of cauliflower
1 tablespoons virgin olive oil
2 large cloves garlic-minced
1 tablespoon toasted sesame seeds
Dash paprika (optional)
Pepper to taste (optional)
Directions
In a large kettle, bring 2 quarts of water to a boil.
Trim cauliflower and break into flowerets.
Drop into boiling water and cook about 2 minutes.
Drain in a colander.
In a large, non-stick skillet, heat oil and toast garlic.
Add cauliflower and sesame seeds and saute for 1 minute.
Dust with paprika and pepper before serving (optional).
Nutritional Information Per Serving: Calories: 76; Protein: 3 g; Fat: 5 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1 Fat
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
CHEESE LASAGNA
Servings: 3
Find this recipe at: http://diabeticgourmet.com/recipes/html/3.shtml
Ingredients
6 ounces whole wheat lasagna noodles
1/2 cup tomato sauce
1 cup onion, bell pepper and mushrooms (mix of all three)
1-1/2 cups low-fat cottage cheese
2 eggs
2 tablespoons Parmesan cheese
3 ounces grated mozzarella cheese
Directions
Cook lasagna noodles in boiling water until tender. Drain and set aside.
Combine tomato sauce and chopped onions, peppers and mushrooms.
Mix in separate bowl cottage cheese, eggs & 1/2 of Parmesan cheese.
Preheat oven to 350F.
In a 8" x 8" casserole, layer half the noodles, the cottage cheese mixture, and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with remaining parmesan cheese.
Bake for 25 minutes, then serve hot.
Nutritional Information Per Serving: Calories: 500; Protein: 36 g; Fat: 10 g; Carbohydrates: 52 g; Exchanges: 3 Low-Fat Milk, 1 Bread/Starch, 1 Vegetable
SPINACH VEGETABLE KUGEL
The recipe starts off, “The vegetables for this colorful, vitamin-packed kugel can be prepared quickly in the food processor. Double the recipe for a large crowd. It's a winner! Use frozen spinach instead of fresh if you prefer.” Servings: 6
Find this recipe online at: http://diabeticgourmet.com/recipes/html/2.shtml
Ingredients
10 oz. package (300g) fresh spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushrooms, chopped
1 tablespoon olive oil
2 eggs plus 2 whites (or 3 eggs)
3/4 teaspoon salt
1/4 teaspoon each pepper and garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal
Directions
Preheat oven to 350 degrees F. Wash spinach thoroughly. Remove and discard tough stems. Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on HIGH for 4 minutes). Don't add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.
Heat oil in a non-stick skillet on medium heat. Saute onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7" x 11" Pyrex casserole. Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.
Nutritional Information Per Serving: Calories: 81; Protein: 4 g; Fat: 2.7 g; Carbohydrates: 11 g; Exchanges: 1/3 Bread/Starch; 1/2 Vegetable
BANANA PINEAPPLE TROPICAL PIE
Ingredients
Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced-fat cream cheese, softened
1/2 cup Equal Spoonful or Granulated*
1 container (8 oz.) light whipped topping, thawed if frozen
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
* May substitute 12 packets Equal sweetener
Directions
Preheat oven to 375F. Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g
Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat
COCONUT CUSTARD PIE
Ingredients
Pastry for single-crust 9 inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful or Granulated*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Nutritional Information (Per Serving): Calories: 194; Protein: 6 g; Sodium: 301 mg; Cholesterol: 115 mg; Fat: 11 g; Carbohydrates: 19 g
Exchanges: 1/2 milk, 1/2 starch, 2 fat
GARLIC CAULIFLOWER
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/78.shtml
Ingredients
1 small head of cauliflower
1 tablespoons virgin olive oil
2 large cloves garlic-minced
1 tablespoon toasted sesame seeds
Dash paprika (optional)
Pepper to taste (optional)
Directions
In a large kettle, bring 2 quarts of water to a boil.
Trim cauliflower and break into flowerets.
Drop into boiling water and cook about 2 minutes.
Drain in a colander.
In a large, non-stick skillet, heat oil and toast garlic.
Add cauliflower and sesame seeds and saute for 1 minute.
Dust with paprika and pepper before serving (optional).
Nutritional Information Per Serving: Calories: 76; Protein: 3 g; Fat: 5 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1 Fat
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
CHEESE LASAGNA
Servings: 3
Find this recipe at: http://diabeticgourmet.com/recipes/html/3.shtml
Ingredients
6 ounces whole wheat lasagna noodles
1/2 cup tomato sauce
1 cup onion, bell pepper and mushrooms (mix of all three)
1-1/2 cups low-fat cottage cheese
2 eggs
2 tablespoons Parmesan cheese
3 ounces grated mozzarella cheese
Directions
Cook lasagna noodles in boiling water until tender. Drain and set aside.
Combine tomato sauce and chopped onions, peppers and mushrooms.
Mix in separate bowl cottage cheese, eggs & 1/2 of Parmesan cheese.
Preheat oven to 350F.
In a 8" x 8" casserole, layer half the noodles, the cottage cheese mixture, and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with remaining parmesan cheese.
Bake for 25 minutes, then serve hot.
Nutritional Information Per Serving: Calories: 500; Protein: 36 g; Fat: 10 g; Carbohydrates: 52 g; Exchanges: 3 Low-Fat Milk, 1 Bread/Starch, 1 Vegetable
SPINACH VEGETABLE KUGEL
The recipe starts off, “The vegetables for this colorful, vitamin-packed kugel can be prepared quickly in the food processor. Double the recipe for a large crowd. It's a winner! Use frozen spinach instead of fresh if you prefer.” Servings: 6
Find this recipe online at: http://diabeticgourmet.com/recipes/html/2.shtml
Ingredients
10 oz. package (300g) fresh spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushrooms, chopped
1 tablespoon olive oil
2 eggs plus 2 whites (or 3 eggs)
3/4 teaspoon salt
1/4 teaspoon each pepper and garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal
Directions
Preheat oven to 350 degrees F. Wash spinach thoroughly. Remove and discard tough stems. Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on HIGH for 4 minutes). Don't add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.
Heat oil in a non-stick skillet on medium heat. Saute onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7" x 11" Pyrex casserole. Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.
Nutritional Information Per Serving: Calories: 81; Protein: 4 g; Fat: 2.7 g; Carbohydrates: 11 g; Exchanges: 1/3 Bread/Starch; 1/2 Vegetable
Wednesday, May 11, 2016
Wednesday Recipes
Here are today's six recipes, including One-Pan Spaghetti and Meatballs and Vegan Roasted Banana Ice Cream. Yum! Enjoy!
VEGAN ROASTED BANANA ICE CREAM
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas, roasted with brown sugar and coconut oil until caramelized and golden, add a deep butterscotch-like note. You’ll need to start this at least one day before you plan to serve it. Or make it up to a week ahead. Chopped bittersweet chocolate makes a fine substitute for the walnuts, or use 1/3 cup of each.” Time: 1 1/2 hours, plus chilling; makes about 1 1/2 quarts.
To view this online, click here.
Ingredients
1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)
Preparation
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
DEADLY DARK CHOCOLATE TART
This comes from Carroll Pellegrinelli, About.com’s Desserts/Baking expert. Carroll wrote, “It's not a cake or a pie. It's not a pudding. It's a chocolate tart. A deadly chocolate tart made with dark chocolate. I'm getting a buzz already just thinking about it.” Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes; Yield: 8 to 10 servings
To view this online, click here.
Ingredients
Crust*:
1-2/3 cups chocolate cookies
3 tablespoons sugar
1/4 cup butter, melted and slightly cooled
Filling:
10 ounces dark chocolate, coarsely chopped
1 cup whipping or heavy cream
1/2 whole milk
2 large eggs
2 tablespoons sugar
1/4 teaspoon salt
Preparation
Early in the day begin making your tart. In a medium bowl, mix the chocolate cookie crumbs with the sugar. Drizzle in the melted butter. Mix all together and pour into a 9-inch tart pan with a removable bottom. Set the crust aside.
Place the coarsely chopped dark chocolate into a large mixing bowl and set it aside. In a medium saucepan, whisk the heavy cream, milk and eggs until well combined. Heat just until the cream mixture until bubbles form around the edges and some steam is rising from the pot.
Add the sugar and salt to the pot. Whisk until they are combined with the cream mixture. Remove the pot from the heat. Pour the cream mixture over the chocolate in the bowl. Cover the bowl with a piece of plastic wrap. Wait for about 5 minutes. One the chocolate is melted, stir all of the ingredients together. Carefully pour the filling into the crust into the tart crust. Place the chocolate tart into the refrigerator for at least 4 hours.
Serve deadly chocolate tart with whipped cream. Store any remaining chocolate tart in the refrigerator.
Notes in the Margin:
Crust * - you don’t have to make this tart with a chocolate crust. It can be made with a regular pie crust. Just be sure to prebake it. Prick the unbaked pie pastry with a fork. Place a piece of foil lightly over the crust. Add pie weights or dry beans to keep the pastry from puffing up. Bake it at 350 degrees for 30 minutes.
TRADITIONAL BUBBLE AND SQUEAK
This comes from Elaine Lemm, About.com’s British and Irish Food expert. Elaine wrote, “Traditional Bubble and Squeak is the lovely, quirky name for fried left-over vegetables, usually from Sunday Lunch. The origins of the charmng name are not really known but reference is made in the 'Dictionary of the Vulgar Tongue', 1785, that ‘Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.’
“Traditionally the Bubble and Squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, maybe a little bacon, or meat leftover from lunch the day before. There is no hard and fast rule to this one and really no specific recipe it is simply a way of using up whatever you have left from dinner.
“One main component which is always there is mashed potatoes. The potato is the 'glue' holding all the other vegetables together. I love it made with cabbage as well, if I have some of course.
“Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, as is Rumbledethumps in Scotland.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Depends on leftovers
To view this online, click here.
Ingredients
6 tbsp butter, and or vegetable oil (butter tastes the best)
1/2 cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Preparation
In a large frying pan melt the butter, make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 mins or until soft and translucent.
Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated. Plus you are also aiming to brown the outside edges of the vegetables but not to burning the bubble and squeak, so occasionally press the mixture onto the pan to brown a little then continue stirring.
Finally, when the mixture is heated right through, do one long final press. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve as mentioned above with either a fried or poached egg on top, the bacon pieces, or any leftover roast reheated thoroughly.
An alternative is to mix the potato and vegetables and form into small patties then fry as above.
HAM & CHEESE BREAKFAST CASSEROLE
This comes from WebMD, and begins, “This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.” Makes: 6 servings.
To view this online, click here.
Ingredients
4 large eggs
4 large egg whites
1 cup non-fat milk
2 tablespoons Dijon mustard
1 teaspoon rosemary, minced fresh
1/4 teaspoon pepper, freshly ground
5 cups spinach, chopped, wilted; see Tip
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes; about 1/2 pound, 4-6 slices
1 cup ham steak, diced; 5 ounces
1/2 cup jarred roasted red peppers, chopped
3/4 cup Gruyère or Swiss cheese, shredded
Instructions
Step 1
Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
Step 2
Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Step 3
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Tips
To Make Ahead: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.
Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.
BEEF STEW
One of my inventions, which can be found in my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
2 – 3 lbs. stewing beef
1 clove garlic, minced
3 T oil
4 carrots, cut up
2 C water
1 large potato, peeled & cut up
1 onion, chopped
6 oz tomato paste
8 oz tomato sauce
4 T vinegar
1 C flour
3 T honey
1 T soy sauce
salt & pepper, to taste
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
YOGURT-MARINATED CHICKEN & CREAMY GREEK SAUCE
This comes from The Kitchn’s e-newsletter. Makes 1 to 2 pitas.
To view this online, click here.
For the marinade
1 large chicken breast (about 1/2 pound)
1/2 cup plain, whole milk yogurt
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
For the Greek sauce
4 tablespoons mayonnaise (regular or light)
1 tablespoons milk
1 tablespoon cider vinegar
3/4 teaspoon sugar
1/8 garlic powder
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
For the chicken
2 tablespoons olive oil
2 large garlic cloves, peeled and smashed
1/2 teaspoon dried oregano
1 tomato, diced
1/2 cucumber, diced
Pita bread, for serving
For the marinade, cut the chicken breasts into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt, and pepper until combined. Add the chicken and marinate for at least two hours, but overnight if possible.
For the Greek sauce, mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving. (Note: “I used 1/4 teaspoon salt and a very generous amount of black pepper. You can't have too much in my opinion.”)
For the chicken, wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.
To assemble, combine the chicken with desired amount of Greek Sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour.
ONE-PAN SPAGHETTI AND MEATBALLS
This comes from the PureWow e-newsletter. It starts off, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease--and not deal with a million dirty dishes--we've got you covered.” Makes 6 to 8 servings; start to finish: 50 minutes.
To view this online, click here.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
VEGAN ROASTED BANANA ICE CREAM
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas, roasted with brown sugar and coconut oil until caramelized and golden, add a deep butterscotch-like note. You’ll need to start this at least one day before you plan to serve it. Or make it up to a week ahead. Chopped bittersweet chocolate makes a fine substitute for the walnuts, or use 1/3 cup of each.” Time: 1 1/2 hours, plus chilling; makes about 1 1/2 quarts.
To view this online, click here.
Ingredients
1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)
Preparation
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
DEADLY DARK CHOCOLATE TART
This comes from Carroll Pellegrinelli, About.com’s Desserts/Baking expert. Carroll wrote, “It's not a cake or a pie. It's not a pudding. It's a chocolate tart. A deadly chocolate tart made with dark chocolate. I'm getting a buzz already just thinking about it.” Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes; Yield: 8 to 10 servings
To view this online, click here.
Ingredients
Crust*:
1-2/3 cups chocolate cookies
3 tablespoons sugar
1/4 cup butter, melted and slightly cooled
Filling:
10 ounces dark chocolate, coarsely chopped
1 cup whipping or heavy cream
1/2 whole milk
2 large eggs
2 tablespoons sugar
1/4 teaspoon salt
Preparation
Early in the day begin making your tart. In a medium bowl, mix the chocolate cookie crumbs with the sugar. Drizzle in the melted butter. Mix all together and pour into a 9-inch tart pan with a removable bottom. Set the crust aside.
Place the coarsely chopped dark chocolate into a large mixing bowl and set it aside. In a medium saucepan, whisk the heavy cream, milk and eggs until well combined. Heat just until the cream mixture until bubbles form around the edges and some steam is rising from the pot.
Add the sugar and salt to the pot. Whisk until they are combined with the cream mixture. Remove the pot from the heat. Pour the cream mixture over the chocolate in the bowl. Cover the bowl with a piece of plastic wrap. Wait for about 5 minutes. One the chocolate is melted, stir all of the ingredients together. Carefully pour the filling into the crust into the tart crust. Place the chocolate tart into the refrigerator for at least 4 hours.
Serve deadly chocolate tart with whipped cream. Store any remaining chocolate tart in the refrigerator.
Notes in the Margin:
Crust * - you don’t have to make this tart with a chocolate crust. It can be made with a regular pie crust. Just be sure to prebake it. Prick the unbaked pie pastry with a fork. Place a piece of foil lightly over the crust. Add pie weights or dry beans to keep the pastry from puffing up. Bake it at 350 degrees for 30 minutes.
TRADITIONAL BUBBLE AND SQUEAK
This comes from Elaine Lemm, About.com’s British and Irish Food expert. Elaine wrote, “Traditional Bubble and Squeak is the lovely, quirky name for fried left-over vegetables, usually from Sunday Lunch. The origins of the charmng name are not really known but reference is made in the 'Dictionary of the Vulgar Tongue', 1785, that ‘Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.’
“Traditionally the Bubble and Squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, maybe a little bacon, or meat leftover from lunch the day before. There is no hard and fast rule to this one and really no specific recipe it is simply a way of using up whatever you have left from dinner.
“One main component which is always there is mashed potatoes. The potato is the 'glue' holding all the other vegetables together. I love it made with cabbage as well, if I have some of course.
“Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, as is Rumbledethumps in Scotland.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Depends on leftovers
To view this online, click here.
Ingredients
6 tbsp butter, and or vegetable oil (butter tastes the best)
1/2 cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Preparation
In a large frying pan melt the butter, make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 mins or until soft and translucent.
Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated. Plus you are also aiming to brown the outside edges of the vegetables but not to burning the bubble and squeak, so occasionally press the mixture onto the pan to brown a little then continue stirring.
Finally, when the mixture is heated right through, do one long final press. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve as mentioned above with either a fried or poached egg on top, the bacon pieces, or any leftover roast reheated thoroughly.
An alternative is to mix the potato and vegetables and form into small patties then fry as above.
HAM & CHEESE BREAKFAST CASSEROLE
This comes from WebMD, and begins, “This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.” Makes: 6 servings.
To view this online, click here.
Ingredients
4 large eggs
4 large egg whites
1 cup non-fat milk
2 tablespoons Dijon mustard
1 teaspoon rosemary, minced fresh
1/4 teaspoon pepper, freshly ground
5 cups spinach, chopped, wilted; see Tip
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes; about 1/2 pound, 4-6 slices
1 cup ham steak, diced; 5 ounces
1/2 cup jarred roasted red peppers, chopped
3/4 cup Gruyère or Swiss cheese, shredded
Instructions
Step 1
Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
Step 2
Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Step 3
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Tips
To Make Ahead: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.
Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.
BEEF STEW
One of my inventions, which can be found in my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
2 – 3 lbs. stewing beef
1 clove garlic, minced
3 T oil
4 carrots, cut up
2 C water
1 large potato, peeled & cut up
1 onion, chopped
6 oz tomato paste
8 oz tomato sauce
4 T vinegar
1 C flour
3 T honey
1 T soy sauce
salt & pepper, to taste
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
YOGURT-MARINATED CHICKEN & CREAMY GREEK SAUCE
This comes from The Kitchn’s e-newsletter. Makes 1 to 2 pitas.
To view this online, click here.
For the marinade
1 large chicken breast (about 1/2 pound)
1/2 cup plain, whole milk yogurt
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
For the Greek sauce
4 tablespoons mayonnaise (regular or light)
1 tablespoons milk
1 tablespoon cider vinegar
3/4 teaspoon sugar
1/8 garlic powder
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
For the chicken
2 tablespoons olive oil
2 large garlic cloves, peeled and smashed
1/2 teaspoon dried oregano
1 tomato, diced
1/2 cucumber, diced
Pita bread, for serving
For the marinade, cut the chicken breasts into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt, and pepper until combined. Add the chicken and marinate for at least two hours, but overnight if possible.
For the Greek sauce, mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving. (Note: “I used 1/4 teaspoon salt and a very generous amount of black pepper. You can't have too much in my opinion.”)
For the chicken, wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.
To assemble, combine the chicken with desired amount of Greek Sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour.
ONE-PAN SPAGHETTI AND MEATBALLS
This comes from the PureWow e-newsletter. It starts off, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease--and not deal with a million dirty dishes--we've got you covered.” Makes 6 to 8 servings; start to finish: 50 minutes.
To view this online, click here.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
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