Thanksgiving is just about here. It really doesn't seem possible, does it? Here are a few recipes to help with your Thanksgiving meal. Enjoy!
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
DIY CRANBERRY JUICE COCKTAIL
This recipe and the next (Cranberry-Pecan Salad) are from an article on healing foods, titled Cranberries by Maria Lissandrello in the November/December 2008 issue of Vegetarian Times. This one starts off, “One of the biggest complaints about bottled cranberry juice is the high sugar (and low cranberry) contest: a 1-cup serving contains more than 130 calories – beating out a sugary soft drink! For an easy homemade version that delivers a higher concentration of cranberry juice and a lot less sugar, follow these steps:
1 cup unsweetened cranberry juice
1/4 cup plus 2 Tbs. agave nectar
2-inch cinnamon stick
4 cups boiling water
Mix unsweetened cranberry juice with the agave nectar in a heatproof, 1-quart measuring cup.
Add the cinnamon stick to the mixture.
Stir in the boiling water. Cool, and enjoy.
CRANBERRY-PECAN SALAD
This starts off, “The antioxidant-packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.” This vegan recipe serves 4 in 30 minutes or less.
Cranberry Vinaigrette
2 Tbs. unsweetened cranberry juice
1 Tbs. Dijon mustard
1 Tbs. canola oil
1 Tbs. walnut or hazelnut oil
1 small shallot, finely chopped (2 Tbs.)
Salad
4 cups arugula
2/3 cup dried cranberries
1/3 cup chopped toasted pecans
To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl. Whisk in canola and walnut oils until smooth. Stir in shallot, and season with pepper.
To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.
Per serving: 207 cal; 2 g prote; 14.5 g total fat (1 g saturated fat): 21 g carb; 0 mg cholesterol; 242 mg sodium; 2 g fiber; 14 g sugar.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Monday, November 17, 2014
Friday, November 14, 2014
Friday Food
Finally: Friday, and the weekend! Here are some good recipes to try. Enjoy!
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
PECAN PIE
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “I've never really cared for pecan pie because it's typically too sweet. This recipe isn't like that at all. It's just wonderful. Both my mother and mother-in-law love this pie.”
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Makes One - 9-inch pie
To view this online, click here.
Ingredients
4 eggs
1 cup dark brown sugar*
3/4 cup light corn syrup*
1/2 teaspoon salt
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups pecans, chopped, lightly toasted
9-inch unbaked pie shell
1/3 cup (about 25) nice looking pecan halves
Preparation
Preheat oven to 400 degrees F.
Beat eggs will in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.
Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake Pecan Pie on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set.
Serve Pecan Pie at room temperature.
Notes in the Margin:
* I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.
MAPLE APCORN SQUASH
From Essential Eating, A Cookbook by Janie Quinn, via the December, 1005 issue of Publix's GreenWise publication.10 minutes prep time; serves 4
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with ¼ inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?
PUMPKIN MOUSSE
Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
PECAN PIE
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “I've never really cared for pecan pie because it's typically too sweet. This recipe isn't like that at all. It's just wonderful. Both my mother and mother-in-law love this pie.”
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Makes One - 9-inch pie
To view this online, click here.
Ingredients
4 eggs
1 cup dark brown sugar*
3/4 cup light corn syrup*
1/2 teaspoon salt
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups pecans, chopped, lightly toasted
9-inch unbaked pie shell
1/3 cup (about 25) nice looking pecan halves
Preparation
Preheat oven to 400 degrees F.
Beat eggs will in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.
Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake Pecan Pie on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set.
Serve Pecan Pie at room temperature.
Notes in the Margin:
* I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.
MAPLE APCORN SQUASH
From Essential Eating, A Cookbook by Janie Quinn, via the December, 1005 issue of Publix's GreenWise publication.10 minutes prep time; serves 4
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with ¼ inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
BAKED ZITI
This was originally posted on April 2, 2010. Great for a yummy, easy meal.
What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.
Serve with a salad and possibly garlic bread.
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?
PUMPKIN MOUSSE
Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Thursday, November 13, 2014
Diabetic Thursday
Thursday – time for more diabetic recipes. Again, for those who might still be wondering, yes, you can fix diabetic meals that taste good. Here are a few recipes that prove this. Enjoy!
NOTE: Since Thursday November 27 is Thanksgiving, Diabetic Thursday on the 27th will be posted on Wednesday, so that I'll be posting two blogs Wednesday, the 26th - the usual Anytime Foods and that week's Diabetic Thursday. Not to worry, I'll remind you again next week.
ZUCCHINI-ONION FRITTATA
You can view this online at http://diabeticgourmet.com/recipes/html/772.shtml. Serves 4.
Ingredients
2 cups fat-free egg substitute
1/4 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
2 medium zucchini squashes, thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon crushed garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
DirectionsPreheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and Parmesan cheese and set aside.
Coat the bottom and sides of a large, nonstick, oven-proof skillet with cooking spray and add the olive oil. Add the zucchini, onions, garlic, salt, and pepper and saute over medium-high heat for several minutes, until tender. Spread the mixture evenly over the bottom of the skillet.
Pour the egg mixture over the vegetables. Cook without stirring for 3 minutes, until the bottom of the frittata is just set.
Place the frittata in the oven and bake uncovered for 12 to 15 minutes or until the eggs are set but not dry. Loosen the edges of the frittata and invert it onto a plate. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 139; Protein: 7 g; Fat: 5.4 g; Sodium: 514 mg; Cholesterol: 5 mg; Saturated Fat: 1.7 g; Dietary Fiber: 1.4 g; Carbohydrates: 7 g; Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
CHICKEN AND BROCCOLI IN MUSHROOM SAUCE
Yield: 6 servings
Source: American Heart Association
View Online: http://diabeticgourmet.com/recipes/html/22.shtml
Ingredients
Vegetable oil spray
10 ounces fresh broccoli spears (or 10-ounce package frozen)
2 cups diced, cooked chicken
For Sauce:
1 teaspoon light margarine
8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)
1-1/3 cups Chicken Broth
5-ounce can fat-free evaporated milk (2/3 cup)
1/4 cup all-purpose flour
1/4 cup sliced green onions
3 tablespoons grated Parmesan cheese
Dash of nutmeg
For Topping:
1/4 cup fresh bread crumbs (or 1/2 slice bread)
2 tablespoons finely snipped fresh parsley
1 teaspoon grated lemon zest
Directions
Lightly spray a 9-inch square baking pan with vegetable oil spray.
Steam broccoli spears until tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange in baking pan. Evenly place chicken over broccoli. Set aside.
For sauce, heat margarine in a medium nonstick skillet over medium heat. Swirl to coat bottom. Cook mushrooms, covered, for 7 to 9 minutes, or until they've been released of their juices. Increase heat to high and cook, uncovered, for 1 to 2 minutes to allow liquid to evaporate. Set aside.
Preheat oven to 375 degrees F.
Pour broth and milk into a medium saucepan. Whisk in flour. Bring to a boil over medium-high heat; cook until thickened, 3 to 4 minutes, stirring occasionally.
Stir in green onions, Parmesan, nutmeg, and mushrooms. Pour over chicken in baking pan.
In a small bowl, combine topping ingredients. Sprinkle over casserole. Bake for 25 minutes.
Nutritional Information Per Serving: Calories: 165; Protein: 18 g; Sodium: 150 mg; Fat: 5 g; Carbohydrates: 12 g; Exchanges: 1 Bread/Starch; 2-1/2 Low-Fat Meat
PARMESAN-HERB SPAGHETTI SQUASH
Yield: 4 servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourment.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/291.shtml
This delicate flavor of the squash is complemented by the combination of herbs and Parmesan Cheese.
Ingredients
1 spaghetti squash (2.5 - 3 lbs), cut lengthwise into halves, seeded
2 tablespoons sliced green onions and tops
1 teaspoon minced garlic
1-2 tablespoons margarine
1/4 cup reduced-sodium vegetable broth
1 teaspoon Italian seasoning
1/3 cup grated fat-free Parmesan cheese
Salt and pepper, to taste
Directions
Place squash, cut sides down, in baking pan; add 1/2 inch hot water. Bake, covered, at 400 degrees until squash is fork tender, 30 to 40 minutes. Remove squash from pan and turn cut sides up. Fluff strands of squash with tines of fork.
Saute green onions and garlic in margarine in small saucepan until tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boiling. Spoon half the mixture into each squash half and toss; sprinkle with Parmesan cheese and toss. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 99; Protein: 5.1 g; Sodium: 102 mg; Cholesterol: 0 mg; Fat: 3.6 g; Carbohydrates: 14.3 g; Exchanges: 2 Vegetable, 1/2 Meat, 1/2 Fat
MARINIATED GREEN BEANS
Yield: 1 serving (1/2 cup)
View online: http://diabeticgourmet.com/recipes/html/791.shtml
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
BEET BORSCHT
Yield: 8 servings (about 1-1/4 cups each)
View online: http://diabeticgourmet.com/recipes/html/781.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
4 medium beets, peeled, cut into julienne strips
8 ounces low-fat smoked Polish sausage, sliced
1/2-1 tablespoon margarine
6 cups reduced-sodium fat-free beef broth
1 small head red cabbage, thinly sliced or shredded
2 carrots, cut into julienne strips
1 clove garlic, minced
1 bay leaf
2-3 teaspoons sugar or Splenda
2 tablespoons cider vinegar
Salt and pepper, to taste
Finely chopped dill weed or parsley, as garnish
Directions
Saute beets and sausage in margarine in Dutch oven 3 to 4 minutes.
Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes.
Discard bay leaf; season to taste with salt and pepper.
Pour soup into bowls; sprinkle with dill weed.
Nutritional Information Per Serving: Calories: 120; Protein: 10.9 g; Fat: 3.7 g; Sodium: 437 mg; Cholesterol: 17.2 mg; Saturated Fat: 0.4 g; Carbohydrates: 13.1 g; Exchanges: 3 Vegetable, 1 Meat
SIMPLE VEGGIE SKEWERS
Yield: 12 appetizers
View online: http://diabeticgourmet.com/recipes/html/779.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 medium-small zucchini squash
12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)
12 small whole fresh mushrooms
12 pitted jumbo black olives
12 cherry or grape tomatoes
12 wooden skewers (6-inches each)
1/2 cup light ranch salad dressing (optional)
Directions
Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.
Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.
Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.
Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat
NOTE: Since Thursday November 27 is Thanksgiving, Diabetic Thursday on the 27th will be posted on Wednesday, so that I'll be posting two blogs Wednesday, the 26th - the usual Anytime Foods and that week's Diabetic Thursday. Not to worry, I'll remind you again next week.
ZUCCHINI-ONION FRITTATA
You can view this online at http://diabeticgourmet.com/recipes/html/772.shtml. Serves 4.
Ingredients
2 cups fat-free egg substitute
1/4 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
2 medium zucchini squashes, thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon crushed garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
DirectionsPreheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and Parmesan cheese and set aside.
Coat the bottom and sides of a large, nonstick, oven-proof skillet with cooking spray and add the olive oil. Add the zucchini, onions, garlic, salt, and pepper and saute over medium-high heat for several minutes, until tender. Spread the mixture evenly over the bottom of the skillet.
Pour the egg mixture over the vegetables. Cook without stirring for 3 minutes, until the bottom of the frittata is just set.
Place the frittata in the oven and bake uncovered for 12 to 15 minutes or until the eggs are set but not dry. Loosen the edges of the frittata and invert it onto a plate. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 139; Protein: 7 g; Fat: 5.4 g; Sodium: 514 mg; Cholesterol: 5 mg; Saturated Fat: 1.7 g; Dietary Fiber: 1.4 g; Carbohydrates: 7 g; Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
CHICKEN AND BROCCOLI IN MUSHROOM SAUCE
Yield: 6 servings
Source: American Heart Association
View Online: http://diabeticgourmet.com/recipes/html/22.shtml
Ingredients
Vegetable oil spray
10 ounces fresh broccoli spears (or 10-ounce package frozen)
2 cups diced, cooked chicken
For Sauce:
1 teaspoon light margarine
8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)
1-1/3 cups Chicken Broth
5-ounce can fat-free evaporated milk (2/3 cup)
1/4 cup all-purpose flour
1/4 cup sliced green onions
3 tablespoons grated Parmesan cheese
Dash of nutmeg
For Topping:
1/4 cup fresh bread crumbs (or 1/2 slice bread)
2 tablespoons finely snipped fresh parsley
1 teaspoon grated lemon zest
Directions
Lightly spray a 9-inch square baking pan with vegetable oil spray.
Steam broccoli spears until tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange in baking pan. Evenly place chicken over broccoli. Set aside.
For sauce, heat margarine in a medium nonstick skillet over medium heat. Swirl to coat bottom. Cook mushrooms, covered, for 7 to 9 minutes, or until they've been released of their juices. Increase heat to high and cook, uncovered, for 1 to 2 minutes to allow liquid to evaporate. Set aside.
Preheat oven to 375 degrees F.
Pour broth and milk into a medium saucepan. Whisk in flour. Bring to a boil over medium-high heat; cook until thickened, 3 to 4 minutes, stirring occasionally.
Stir in green onions, Parmesan, nutmeg, and mushrooms. Pour over chicken in baking pan.
In a small bowl, combine topping ingredients. Sprinkle over casserole. Bake for 25 minutes.
Nutritional Information Per Serving: Calories: 165; Protein: 18 g; Sodium: 150 mg; Fat: 5 g; Carbohydrates: 12 g; Exchanges: 1 Bread/Starch; 2-1/2 Low-Fat Meat
PARMESAN-HERB SPAGHETTI SQUASH
Yield: 4 servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourment.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/291.shtml
This delicate flavor of the squash is complemented by the combination of herbs and Parmesan Cheese.
Ingredients
1 spaghetti squash (2.5 - 3 lbs), cut lengthwise into halves, seeded
2 tablespoons sliced green onions and tops
1 teaspoon minced garlic
1-2 tablespoons margarine
1/4 cup reduced-sodium vegetable broth
1 teaspoon Italian seasoning
1/3 cup grated fat-free Parmesan cheese
Salt and pepper, to taste
Directions
Place squash, cut sides down, in baking pan; add 1/2 inch hot water. Bake, covered, at 400 degrees until squash is fork tender, 30 to 40 minutes. Remove squash from pan and turn cut sides up. Fluff strands of squash with tines of fork.
Saute green onions and garlic in margarine in small saucepan until tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boiling. Spoon half the mixture into each squash half and toss; sprinkle with Parmesan cheese and toss. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 99; Protein: 5.1 g; Sodium: 102 mg; Cholesterol: 0 mg; Fat: 3.6 g; Carbohydrates: 14.3 g; Exchanges: 2 Vegetable, 1/2 Meat, 1/2 Fat
MARINIATED GREEN BEANS
Yield: 1 serving (1/2 cup)
View online: http://diabeticgourmet.com/recipes/html/791.shtml
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Ingredients
3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
2 tablespoons chopped chives or thinly sliced green onion tops
2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
1 tablespoon catsup
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
Directions
In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 1 g; Sodium: 47 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
BEET BORSCHT
Yield: 8 servings (about 1-1/4 cups each)
View online: http://diabeticgourmet.com/recipes/html/781.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
4 medium beets, peeled, cut into julienne strips
8 ounces low-fat smoked Polish sausage, sliced
1/2-1 tablespoon margarine
6 cups reduced-sodium fat-free beef broth
1 small head red cabbage, thinly sliced or shredded
2 carrots, cut into julienne strips
1 clove garlic, minced
1 bay leaf
2-3 teaspoons sugar or Splenda
2 tablespoons cider vinegar
Salt and pepper, to taste
Finely chopped dill weed or parsley, as garnish
Directions
Saute beets and sausage in margarine in Dutch oven 3 to 4 minutes.
Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes.
Discard bay leaf; season to taste with salt and pepper.
Pour soup into bowls; sprinkle with dill weed.
Nutritional Information Per Serving: Calories: 120; Protein: 10.9 g; Fat: 3.7 g; Sodium: 437 mg; Cholesterol: 17.2 mg; Saturated Fat: 0.4 g; Carbohydrates: 13.1 g; Exchanges: 3 Vegetable, 1 Meat
SIMPLE VEGGIE SKEWERS
Yield: 12 appetizers
View online: http://diabeticgourmet.com/recipes/html/779.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 medium-small zucchini squash
12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)
12 small whole fresh mushrooms
12 pitted jumbo black olives
12 cherry or grape tomatoes
12 wooden skewers (6-inches each)
1/2 cup light ranch salad dressing (optional)
Directions
Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.
Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.
Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.
Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat
Wednesday, November 12, 2014
Weekday Foods - Thanksgiving
If you're here in the U.S., you probably realize that Thanksgiving is next week. So, I'm adding a few more Thanksgiving recipes. However, don't feel that you have to save these goodies for holidays; they're perfect for any time at all. Enjoy!
BOBBY'S PARKER HOUSE ROLLS
This comes from Bobby Flay of the Food Network'sBoy Meets Grill.
Total Time: 2 hr 45 min; prep: 20 min; Inactive: 2 hr; Cook: 25 min; Yields about 24 rolls; level: intermediate
To view this online, click here.
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
SWEET POTATO & SQUASH GRATIN
This comes from Seattle's Macrina Bakery's monthly email. (Hint: If you're not on their emailing list, I'd advise signing up. They have really great recipes. Go ahead, I'll wait.)
This recipe starts off, “This rich and creamy side dish is a wonderful addition to fall dinners and a must-have at Thanksgiving. We put our twist on classic potatoes au gratin by combining sweet potatoes with roasted chanterelles, delicata squash and chopped walnuts. You can substitute any of your favorite mushroom varieties for the chanterelles.” Makes 8 servings
To view this online, click here.
Ingredients
8 ounces chanterelles, cleaned and sliced into 1/2-inch pieces
2 tablespoons olive oil
1 large garlic clove, chopped
2 tablespoons fresh thyme, chopped and divided
1 cup heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 1/2 pounds delicata squash, peeled and thinly sliced
4 ounces Gruyère cheese, grated
1/2 cup walnuts, coarsely chopped
Preparation
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper for roasting the mushrooms. Butter a 7x10-inch baking dish or brush it with olive oil.
In a small bowl, toss mushrooms with olive oil, garlic and 1 tablespoon of the thyme. Layer the mushroom mixture evenly on the prepared baking sheet and season with salt and pepper. Roast the mushrooms in the oven for 20 to 25 minutes to reduce the moisture and slightly brown. Set aside and let cool.
In a medium saucepan over medium heat, combine the cream, milk, salt and pepper. Bring to a simmer and add in the sweet potatoes and squash. Cover the pan and continue simmering for 5 minutes, stirring occasionally. Remove the cover and stir in the Gruyère and mushrooms. Pour the mixture into the prepared baking dish in an even layer. Top with walnuts and remaining thyme.
Cover with foil and bake for 40 minutes. Remove foil and continue baking for 10 to 15 minutes until the top is golden brown and cream is reduced.
Let stand for 20 minutes before serving. Enjoy!
PUMPKIN CRANBERRY BREAD
This comes from Family Time, and starts out, "A moist and delectable pumpkin bread with tart fresh cranberries. Have a slice for breakfast or enjoy as an afternoon snack." Makes 2 loaves; prep time: 10 minutes; cook time: 55 minutes.
This can be viewed online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13163.
Ingredients
2 1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cup granulated sugar
1 3/4 cup LIBBY ® 100% Pure Pumpkin
1/2 cup Vegetable Oil
1 cup frozen or sweetened dried cranberries, fresh
Directions
Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans.
Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.
WINTER VEGETABLE RAGOUT
This comes from Rebecca Franklin, About.com's French Food expert. She wrote, "Warm and inviting, this winter vegetable ragout makes the perfect home-style dinner. Serve this simple vegetable stew with a bottle of wine, a loaf of country bread, and a crisp, green salad for a complete meal." Prep Time: 15 minutes; Cook Time: 1 hour, 30 minutes
This winter vegetable ragout recipe make 6 servings.
Ingredients:
1/4 cup olive oil
4 large carrots, cut into 1/2-inch pieces
4 cups butternut squash, cut into cubes
2 medium red onions, cut into thin strips
2 cups coarsely chopped green cabbage (optional)
2 medium turnips, coarsely chopped
Salt
Ground black pepper
1/3 cup vegetable or chicken stock1/3 cup dry white wine
2 plum tomatoes, cut into cubes
3/4 teaspoon dried thyme or rubbed sage
Preparation:
Preheat the oven to 350F. Toss the carrots, butternut squash, red onions, cabbage, and turnips with the olive oil and arrange the vegetables in a large roasting pan. Season the vegetables with salt and pepper to taste and then roast them in the oven, uncovered, for 30 minutes.
Stir the vegetable stock, white wine, tomatoes, and thyme or sage into the vegetables and continue roasting them for 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened considerably and the vegetables have started to caramelize.
SPINACH AND KALE GRATIN RECIPE
Another recipe from Rebecca Franklin. She writes, "This spinach and kale gratin recipe will be at home on any dinner menu, be it for a relaxed family supper or a special holiday meal. A touch of thyme and a dusting of cheese sparks up the flavor of this beloved classic dish." Serves 4; Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes
Ingredients
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
1 1/2 pounds spinach, rinsed, drained, and chopped
1/2 pounds baby kale, rinsed, drained, and chopped
1 cup whole milk
1/2 cup heavy cream
3 tablespoons butter, melted
1 cup bread crumbs
1/4 cup Parmesan cheese
Preparations:
Preheat the oven to 375F and butter a gratin dish.
Sauté the onion in the olive oil for five minutes in a medium saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds. Add the salt, pepper, dried thyme, spinach, baby kale to the pan and stir until the ingredients are combined. Cover the pan with a lid and turn the heat to low. Allow the spinach and kale to wilt for 3 minutes.
Stir the milk and heavy cream into the spinach mixture and turn it out into the buttered gratin dish. Stir together the melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle the bread crumbs over the gratin. Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly, and the bread crumbs have turned golden brown.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
BOBBY'S PARKER HOUSE ROLLS
This comes from Bobby Flay of the Food Network'sBoy Meets Grill.
Total Time: 2 hr 45 min; prep: 20 min; Inactive: 2 hr; Cook: 25 min; Yields about 24 rolls; level: intermediate
To view this online, click here.
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
SWEET POTATO & SQUASH GRATIN
This comes from Seattle's Macrina Bakery's monthly email. (Hint: If you're not on their emailing list, I'd advise signing up. They have really great recipes. Go ahead, I'll wait.)
This recipe starts off, “This rich and creamy side dish is a wonderful addition to fall dinners and a must-have at Thanksgiving. We put our twist on classic potatoes au gratin by combining sweet potatoes with roasted chanterelles, delicata squash and chopped walnuts. You can substitute any of your favorite mushroom varieties for the chanterelles.” Makes 8 servings
To view this online, click here.
Ingredients
8 ounces chanterelles, cleaned and sliced into 1/2-inch pieces
2 tablespoons olive oil
1 large garlic clove, chopped
2 tablespoons fresh thyme, chopped and divided
1 cup heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 1/2 pounds delicata squash, peeled and thinly sliced
4 ounces Gruyère cheese, grated
1/2 cup walnuts, coarsely chopped
Preparation
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper for roasting the mushrooms. Butter a 7x10-inch baking dish or brush it with olive oil.
In a small bowl, toss mushrooms with olive oil, garlic and 1 tablespoon of the thyme. Layer the mushroom mixture evenly on the prepared baking sheet and season with salt and pepper. Roast the mushrooms in the oven for 20 to 25 minutes to reduce the moisture and slightly brown. Set aside and let cool.
In a medium saucepan over medium heat, combine the cream, milk, salt and pepper. Bring to a simmer and add in the sweet potatoes and squash. Cover the pan and continue simmering for 5 minutes, stirring occasionally. Remove the cover and stir in the Gruyère and mushrooms. Pour the mixture into the prepared baking dish in an even layer. Top with walnuts and remaining thyme.
Cover with foil and bake for 40 minutes. Remove foil and continue baking for 10 to 15 minutes until the top is golden brown and cream is reduced.
Let stand for 20 minutes before serving. Enjoy!
PUMPKIN CRANBERRY BREAD
This comes from Family Time, and starts out, "A moist and delectable pumpkin bread with tart fresh cranberries. Have a slice for breakfast or enjoy as an afternoon snack." Makes 2 loaves; prep time: 10 minutes; cook time: 55 minutes.
This can be viewed online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13163.
Ingredients
2 1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cup granulated sugar
1 3/4 cup LIBBY ® 100% Pure Pumpkin
1/2 cup Vegetable Oil
1 cup frozen or sweetened dried cranberries, fresh
Directions
Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans.
Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.
WINTER VEGETABLE RAGOUT
This comes from Rebecca Franklin, About.com's French Food expert. She wrote, "Warm and inviting, this winter vegetable ragout makes the perfect home-style dinner. Serve this simple vegetable stew with a bottle of wine, a loaf of country bread, and a crisp, green salad for a complete meal." Prep Time: 15 minutes; Cook Time: 1 hour, 30 minutes
This winter vegetable ragout recipe make 6 servings.
Ingredients:
1/4 cup olive oil
4 large carrots, cut into 1/2-inch pieces
4 cups butternut squash, cut into cubes
2 medium red onions, cut into thin strips
2 cups coarsely chopped green cabbage (optional)
2 medium turnips, coarsely chopped
Salt
Ground black pepper
1/3 cup vegetable or chicken stock1/3 cup dry white wine
2 plum tomatoes, cut into cubes
3/4 teaspoon dried thyme or rubbed sage
Preparation:
Preheat the oven to 350F. Toss the carrots, butternut squash, red onions, cabbage, and turnips with the olive oil and arrange the vegetables in a large roasting pan. Season the vegetables with salt and pepper to taste and then roast them in the oven, uncovered, for 30 minutes.
Stir the vegetable stock, white wine, tomatoes, and thyme or sage into the vegetables and continue roasting them for 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened considerably and the vegetables have started to caramelize.
SPINACH AND KALE GRATIN RECIPE
Another recipe from Rebecca Franklin. She writes, "This spinach and kale gratin recipe will be at home on any dinner menu, be it for a relaxed family supper or a special holiday meal. A touch of thyme and a dusting of cheese sparks up the flavor of this beloved classic dish." Serves 4; Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes
Ingredients
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
1 1/2 pounds spinach, rinsed, drained, and chopped
1/2 pounds baby kale, rinsed, drained, and chopped
1 cup whole milk
1/2 cup heavy cream
3 tablespoons butter, melted
1 cup bread crumbs
1/4 cup Parmesan cheese
Preparations:
Preheat the oven to 375F and butter a gratin dish.
Sauté the onion in the olive oil for five minutes in a medium saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds. Add the salt, pepper, dried thyme, spinach, baby kale to the pan and stir until the ingredients are combined. Cover the pan with a lid and turn the heat to low. Allow the spinach and kale to wilt for 3 minutes.
Stir the milk and heavy cream into the spinach mixture and turn it out into the buttered gratin dish. Stir together the melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle the bread crumbs over the gratin. Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly, and the bread crumbs have turned golden brown.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
Tuesday, November 11, 2014
Thanksgiving and Anytime Foods
Thanksgiving is next week, and while most of us have an idea of what we’ll fix, there’s always a few extra things we’d like to try. Hence, today’s offerings. Enjoy!
SOFT COCOA COOKIES
These are from a now-forgotten emailing list. Makes 48 – 72 cookies
1/2 cup butter or margarine
1 cup brown sugar, packed
1/2 cup cocoa
1 large egg
2/3 cup milk
1/4 teaspoon salt
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
Cream butter and brown sugar;add egg.
Sift dry ingredients and add to butter/sugar mixture alternately with milk. Add vanilla.
Drop by spoonfuls on ungreased cookie sheet. Bake 8-12 minutes at 400°F; do not overbake.
Ice with chocolate icing, if desired.
VEGAN RISOTTO WITH SUN DRIED TOMATOES
From another emailing list.
Ingredients:
6 cups vegetable broth or water
1 onion, minced
3 cloves garlic, minced
3 tbsp olive oil
1 cup arborio rice (risotto rice)
salt and pepper to taste
1/2 cup sun-dried tomaotes in oil, drained and sliced
1/4 cup fresh chopped basil
2 tsp fresh chopped parsley
1/3 cup vegan Parmesan cheese substitute (optional)
Preparation:
Sautee the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown. Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil and parsley.
As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.
Sprinkle with vegan Parmesan cheese before serving, if desired.
COUNTRY SCALLOPED POTATOES
This comes from Family Time, and starts off, “Ordinary scalloped potatoes become extraordinary when they're made with ham, onion and a creamy cheese sauce. They make an appetizing addition to just about any meal.”
Prep. time: 15 minutes; Cooking time: 70; Serves: 6 servings (about 1 1/2 cups each) Can be viewed online here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese, (about 4 ounces)
Directions
Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish. Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
BROCCOLI & CHEESE STUFFED SHELLS
This is also from Family Time, and begins, “Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.”
Prep. time: 25 minutes; Cooking time: 25 minutes; Serves: 6 servings (3 shells each) Can be viewed online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese. Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Tips Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
EGG NOG PUMPKIN PIE
While I’m not sure where this recipe originally came from – possibly one of my mom’s? – it’s in my e-cookbook, Off the Wall Cooking, available at Amazon.com. To purchase a copy (hint, hint!), click here.
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9” pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
GIADA'S SUPER-CREAMY BUTTERNUT SQUASH SOUP
This comes from Giada De Laurentiis of the Food Network's Giada At Home. Total Time: 52 min.; prep: 12 min; Cook: 40 minutes; Yields 4 to 6 servings; level: easy.
This recipe can be viewed online here.
Ingredients
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt
Directions
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
SOFT COCOA COOKIES
These are from a now-forgotten emailing list. Makes 48 – 72 cookies
1/2 cup butter or margarine
1 cup brown sugar, packed
1/2 cup cocoa
1 large egg
2/3 cup milk
1/4 teaspoon salt
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
Cream butter and brown sugar;add egg.
Sift dry ingredients and add to butter/sugar mixture alternately with milk. Add vanilla.
Drop by spoonfuls on ungreased cookie sheet. Bake 8-12 minutes at 400°F; do not overbake.
Ice with chocolate icing, if desired.
VEGAN RISOTTO WITH SUN DRIED TOMATOES
From another emailing list.
Ingredients:
6 cups vegetable broth or water
1 onion, minced
3 cloves garlic, minced
3 tbsp olive oil
1 cup arborio rice (risotto rice)
salt and pepper to taste
1/2 cup sun-dried tomaotes in oil, drained and sliced
1/4 cup fresh chopped basil
2 tsp fresh chopped parsley
1/3 cup vegan Parmesan cheese substitute (optional)
Preparation:
Sautee the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown. Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil and parsley.
As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.
Sprinkle with vegan Parmesan cheese before serving, if desired.
COUNTRY SCALLOPED POTATOES
This comes from Family Time, and starts off, “Ordinary scalloped potatoes become extraordinary when they're made with ham, onion and a creamy cheese sauce. They make an appetizing addition to just about any meal.”
Prep. time: 15 minutes; Cooking time: 70; Serves: 6 servings (about 1 1/2 cups each) Can be viewed online here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese, (about 4 ounces)
Directions
Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish. Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
BROCCOLI & CHEESE STUFFED SHELLS
This is also from Family Time, and begins, “Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.”
Prep. time: 25 minutes; Cooking time: 25 minutes; Serves: 6 servings (3 shells each) Can be viewed online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese. Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Tips Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
EGG NOG PUMPKIN PIE
While I’m not sure where this recipe originally came from – possibly one of my mom’s? – it’s in my e-cookbook, Off the Wall Cooking, available at Amazon.com. To purchase a copy (hint, hint!), click here.
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9” pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
GIADA'S SUPER-CREAMY BUTTERNUT SQUASH SOUP
This comes from Giada De Laurentiis of the Food Network's Giada At Home. Total Time: 52 min.; prep: 12 min; Cook: 40 minutes; Yields 4 to 6 servings; level: easy.
This recipe can be viewed online here.
Ingredients
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt
Directions
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
Monday, November 10, 2014
Meatless Monday
Monday – the weekend is over, the kids are back in school, and, if you have a Monday through Friday job, you’re back at work. It’s also Meatless Monday, the day when many people who normally eat meat try going meatless for at least one day. As a vegetarian (most of the time, anyway), I feel like, Yes, and…? But no matter, the offerings today are definitely yummy. Enjoy!
SPICY GINGERBREAD CAKE
This dairy-free vegan recipe is from One Green Planet. Serves 12.
This can be viewed online here.
Ingredients
3 oz fresh ginger, finely grated
1/4 cup blackstrap molasses
3/4 cup sugar in the raw
1 cup dark corn syrup
1 cup peanut oil
2 1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
1/4 tsp salt
1 cup water
2 tsp baking soda
3 tsp egg-replacement (such as, ener-g egg)
Preparation
Preheat the oven to 350 degrees Fahrenheit
Peel and chop the fresh ginger very fine with a sharp knife
In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil
In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper
Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix. Then stir in the freshly grated ginger.
Whisk the dry ingredients into the sugar mixture.
Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.
Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CURRIED STUFFED SPAGHETTI SQUASH
From page 68 of the October 2014 issue of Vegetarian Times. It begins, “Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.” Serves 4, and can be viewed online here.
2 spaghetti squash (1 1/2 lb. each)
1 cup cooked chickpeas
1 small red onion, sliced (1 cup)
6 oz. extra-firm silken tofu, drained and cut into 1/2-inch pieces
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup golden raisins
1 Tbs. finely chopped jalapeño chile
1/2 cup light coconut milk
1 1/2 tsp. curry powder
2 Tbs. thinly sliced basil, optional
Preheat oven to 375°F.
Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.
Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands.
Transfer strands to large bowl, and stir in chickpeas, onion, tofu, sun-dried tomatoes, raisins, and jalapeño.
Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper, if desired.
Fill squash shells with mixture, and return to baking sheet, cut side up. Bake 20 minutes, or until heated through. Garnish with basil (if using).
nutritional information Per Squash half: Calories: 270; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 3 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 210 mg; Fiber: 9 g; Sugar: 19 g; Vegan; Gluten-Free
CREAMY SPINACH SOUP WITH PANEER CROUTONS
This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.
2 Tbs. butter, divided
1 small onion, chopped (1 cup)
1 Tbs. thinly sliced fresh ginger
2 cloves garlic, peeled and thinly sliced
2 tsp. curry powder
1/2 tsp. black mustard seeds
1/2 tsp. ground turmeric
1 cup frozen shredded hash browns, thawed
3 2/3 cups low-sodium vegetable broth
1 1-lb. pkg. frozen spinach
4 oz. paneer cheese, cubed (1 cup)
Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.
Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.
nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
SPICY GINGERBREAD CAKE
This dairy-free vegan recipe is from One Green Planet. Serves 12.
This can be viewed online here.
Ingredients
3 oz fresh ginger, finely grated
1/4 cup blackstrap molasses
3/4 cup sugar in the raw
1 cup dark corn syrup
1 cup peanut oil
2 1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
1/4 tsp salt
1 cup water
2 tsp baking soda
3 tsp egg-replacement (such as, ener-g egg)
Preparation
Preheat the oven to 350 degrees Fahrenheit
Peel and chop the fresh ginger very fine with a sharp knife
In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil
In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper
Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix. Then stir in the freshly grated ginger.
Whisk the dry ingredients into the sugar mixture.
Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.
Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CURRIED STUFFED SPAGHETTI SQUASH
From page 68 of the October 2014 issue of Vegetarian Times. It begins, “Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.” Serves 4, and can be viewed online here.
2 spaghetti squash (1 1/2 lb. each)
1 cup cooked chickpeas
1 small red onion, sliced (1 cup)
6 oz. extra-firm silken tofu, drained and cut into 1/2-inch pieces
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup golden raisins
1 Tbs. finely chopped jalapeño chile
1/2 cup light coconut milk
1 1/2 tsp. curry powder
2 Tbs. thinly sliced basil, optional
Preheat oven to 375°F.
Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.
Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands.
Transfer strands to large bowl, and stir in chickpeas, onion, tofu, sun-dried tomatoes, raisins, and jalapeño.
Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper, if desired.
Fill squash shells with mixture, and return to baking sheet, cut side up. Bake 20 minutes, or until heated through. Garnish with basil (if using).
nutritional information Per Squash half: Calories: 270; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 3 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 210 mg; Fiber: 9 g; Sugar: 19 g; Vegan; Gluten-Free
CREAMY SPINACH SOUP WITH PANEER CROUTONS
This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.
2 Tbs. butter, divided
1 small onion, chopped (1 cup)
1 Tbs. thinly sliced fresh ginger
2 cloves garlic, peeled and thinly sliced
2 tsp. curry powder
1/2 tsp. black mustard seeds
1/2 tsp. ground turmeric
1 cup frozen shredded hash browns, thawed
3 2/3 cups low-sodium vegetable broth
1 1-lb. pkg. frozen spinach
4 oz. paneer cheese, cubed (1 cup)
Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.
Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.
nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
Friday, November 7, 2014
Friday Food
Finally - Friday! And with it, hopefully cooler weather, as well as good weekend food. Enjoy!
LEMON SOUR CREAM MUFFINS
From one of the many emailing lists that I subscribed to years ago. Not sure which list, or who shared this with the list. But it is yummy.
1 1/2 c flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup margarine
1 egg
3/4 cup sour cream
1/4 cup milk
2 Tbsp lemon juice
2 Tbsp sugar
2 tsp. grated lemon peel
Heat oven to 400 degrees F.
Mix flour, soda and baking powder in large bowl. Cut in margarine till mixture resembles coarse crumbs. Make a well in center of mixture. Beat egg in small bowl, add sour cream, milk, lemon juice, sugar and lemon peel. Add to flour mixture, mixing just until moistened. Spoon into muffin pan 2/3 full. Bake 15 minutes or until lightly browned.
FRENCH ONION SOUP
My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.
Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes
Ingredients:
4 large yellow onions, cut in large dice
1/2 stick unsalted butter
1 tbsp sherry vinegar
1/4 cup dry sherry wine
2 sprigs fresh thyme
1/2 tsp salt
fresh ground black pepper to taste
1 bay leaf
3 cups high-quality beef broth
3 cups high-quality chicken broth
1 cup water
For the topping:
toasted French bread
8 oz shredded Gruyere cheese, or other Swiss cheese
Preparation:
In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.
Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).
Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
VEGETARIAN 'BEEF' AND GUINNESS STEW
Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
SWEET POTATOES WITH SAGE AND CRANBERRIES
This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).
2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths
1/2 C finely chopped onion
1/4 C butter
1 Tbs snipped fresh sage or 1 tsp ground sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 C dried cranberries
1/4 C half-and-half or light cream
In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.
Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.
BROCCOLI FRITTATA
Yield: 4 Servings; Online Recipe: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
CALZONES
Years ago, when we first got cable, I was channel-surfing and stumbled across a cooking show, called Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 3 calzones.
Dough:
1 cup warm water
1/2 teaspoon sugar
1 package FLEISCHMANN'S Active Dry Yeast
1 1/2 cups whole wheat flour blended with 1 1/2 cups bread flour
2 tablespoons vegetable oil
1/2 teaspoon salt
no-stick cooking spray
Filling:
12 ounces mozzarella cheese, shredded
2 ounces finely grated Parmesan cheese
3 ounces sliced prosciutto, cut into strips
3 tablespoon chopped chives
1 tablespoon minced garlic
1 tablespoon vegetable oil
1/4 cup finely grated Parmesan cheese pizza sauce, optional
Combine warm water & sugar with yeast in medium-sized mixing bowl. Allow yeast to soften for 5 minutes. Add 1 1/2 cups flour and knead until smooth. Add oil & salt and gradually blend in remaining flour to make firm dough. Turn out onto a lightly floured board & knead until smooth & satiny.
Spray large bowl with no-stick cooking spray. Put dough in bowl, turning to coat thoroughly. Cover with plastic wrap, then a damp towel. Allow to rise in warm, draft-free place for about 1 hour, until dough is almost doubled.
Spray large baking sheet with no-stick cooking spray.
Knead down dough & divide into 3 pieces. On lightly floured surface, roll each piece into a 9-inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan cheese, & 1/3 prosciutto on each circle of dough. Top with chives & garlic. Moisten edges & fold over to enclose filling, pressing edges firmly together.
Place on baking sheet, cover lightly with plastic wrap, & allow to rise in warm, draft-free place until dough feels light, about 35 minutes.
Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is browned. Remove from oven and brush with oil. Sprinkle with grated parmesan cheese. Serve warm with pizza sauce, if desired.
LEMON SOUR CREAM MUFFINS
From one of the many emailing lists that I subscribed to years ago. Not sure which list, or who shared this with the list. But it is yummy.
1 1/2 c flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup margarine
1 egg
3/4 cup sour cream
1/4 cup milk
2 Tbsp lemon juice
2 Tbsp sugar
2 tsp. grated lemon peel
Heat oven to 400 degrees F.
Mix flour, soda and baking powder in large bowl. Cut in margarine till mixture resembles coarse crumbs. Make a well in center of mixture. Beat egg in small bowl, add sour cream, milk, lemon juice, sugar and lemon peel. Add to flour mixture, mixing just until moistened. Spoon into muffin pan 2/3 full. Bake 15 minutes or until lightly browned.
FRENCH ONION SOUP
My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.
Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes
Ingredients:
4 large yellow onions, cut in large dice
1/2 stick unsalted butter
1 tbsp sherry vinegar
1/4 cup dry sherry wine
2 sprigs fresh thyme
1/2 tsp salt
fresh ground black pepper to taste
1 bay leaf
3 cups high-quality beef broth
3 cups high-quality chicken broth
1 cup water
For the topping:
toasted French bread
8 oz shredded Gruyere cheese, or other Swiss cheese
Preparation:
In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.
Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).
Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
VEGETARIAN 'BEEF' AND GUINNESS STEW
Jolinda Hackett, About.com's Vegetarian food guide, writes, “Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.”
Prep Time: 10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Saute seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
SWEET POTATOES WITH SAGE AND CRANBERRIES
This comes from Publix Supermarket's Entertaining magazine (possibly the winter 2005 issue).
2 1/2 - 3 pounds sweet potatoes, peeled & cut into eighths
1/2 C finely chopped onion
1/4 C butter
1 Tbs snipped fresh sage or 1 tsp ground sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 C dried cranberries
1/4 C half-and-half or light cream
In Dutch oven place potatoes & enough salted water to cover. Bring to boil, reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half; mash with potato masher or beat with electric mixer on low speed until smooth. Stir in onion-sage mixture. Makes 6 servings.
Nutrition facts per serving: 225 cal, 9 g total fat (5 g sat. fat), 25 mg chol., 274 mg sodium, 34 g carbo., 5 g fiber, 3 g protein.
BROCCOLI FRITTATA
Yield: 4 Servings; Online Recipe: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
CALZONES
Years ago, when we first got cable, I was channel-surfing and stumbled across a cooking show, called Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 3 calzones.
Dough:
1 cup warm water
1/2 teaspoon sugar
1 package FLEISCHMANN'S Active Dry Yeast
1 1/2 cups whole wheat flour blended with 1 1/2 cups bread flour
2 tablespoons vegetable oil
1/2 teaspoon salt
no-stick cooking spray
Filling:
12 ounces mozzarella cheese, shredded
2 ounces finely grated Parmesan cheese
3 ounces sliced prosciutto, cut into strips
3 tablespoon chopped chives
1 tablespoon minced garlic
1 tablespoon vegetable oil
1/4 cup finely grated Parmesan cheese pizza sauce, optional
Combine warm water & sugar with yeast in medium-sized mixing bowl. Allow yeast to soften for 5 minutes. Add 1 1/2 cups flour and knead until smooth. Add oil & salt and gradually blend in remaining flour to make firm dough. Turn out onto a lightly floured board & knead until smooth & satiny.
Spray large bowl with no-stick cooking spray. Put dough in bowl, turning to coat thoroughly. Cover with plastic wrap, then a damp towel. Allow to rise in warm, draft-free place for about 1 hour, until dough is almost doubled.
Spray large baking sheet with no-stick cooking spray.
Knead down dough & divide into 3 pieces. On lightly floured surface, roll each piece into a 9-inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan cheese, & 1/3 prosciutto on each circle of dough. Top with chives & garlic. Moisten edges & fold over to enclose filling, pressing edges firmly together.
Place on baking sheet, cover lightly with plastic wrap, & allow to rise in warm, draft-free place until dough feels light, about 35 minutes.
Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is browned. Remove from oven and brush with oil. Sprinkle with grated parmesan cheese. Serve warm with pizza sauce, if desired.
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