During the summer, it's nice having something light and refreshing. And since it is Meatless Monday, here are six yummy vegetarian recipes perfect for summer. Enjoy!
STRAWBERRY-WATERMELON ICE POPS
This comes from the June 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.). It begins, “The antioxidant-packed pops pictured on page 33 are a great way to cool down pre- or postrun. Watermelon is rich in lycopene, which protects skin from UV damage.” Makes 8 pops.
To view this and the next recipe (Cherry-Berry Bake), click here.
Ingredients
2 cups sliced strawberries
1 cup cubed watermelon
1/4 cup lime juice plus zest from 1 lime
1 tablespoon honey
Instructions
In a blender combine the strawberries, watermelon, lime juice, zest, and honey. Blend until smooth. Pour into ice pop molds and freeze 3 hours. Makes about 8 pops.
Nutrition Information: Calories per serving: 28; Carbs: 7 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 1 mg
BERRY-CHERRY BAKE
This is also from the 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.), and begins, “Berries and cherries contain fiber and anthocyanins, which reduce inflammation.” Serves 6.
Ingredients
2 cups blackberries
2 cups pitted cherries
Juice from 1/2 lemon, plus 1 teaspoon zest
3 tablespoons honey
2 tablespoons cornstarch
1 unbaked piecrust
Vanilla Greek yogurt
Instructions
Preheat the oven to 350°F. In a bowl, stir together the blackberries, cherries, lemon juice, zest, honey, and cornstarch.
Pour into a 9" x 9" baking dish. Top with the crust, tucking the edges over the fruit. Sprinkle with cinnamon. Bake for 1 hour, or until the crust is golden and the fruit is bubbly. Serve with a dollop of yogurt.
Nutrition Information: Calories per serving: 171; Carbs: 27 g; Fiber: 2 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 3 g; Sodium: 130 mg
GREEN BEAN SALAD WITH FETA AND WALNUTS
This is from the July/August 2015 issue of Vegetarian Times, page 58. It begins, “Crisp-tender green beans add body to this Greek-style salad.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 lb. green beans, trimmed (4 cups)
1/2 small head romaine lettuce, halved and thinly sliced (2 cups)
1 small red onion, halved and thinly sliced (1 cup)
1 cup crumbled feta cheese
1/2 cup halved cherry tomatoes
1/4 cup chopped walnuts
Dressing
1 tsp. dried oregano
2 tsp. red wine vinegar
1 clove garlic, minced (1 tsp.)
1 Tbs. olive oil
1 Tbs. vegetable oil
To make Salad: Cook green beans in large pot of boiling salted water 4 minutes. Drain, rinse under cold water, and drain again. Pat dry.
To make Dressing: Rub oregano between fingers to crumble and release aromatic oils, and place in small bowl. Whisk in vinegar and garlic. Whisk in olive oil and vegetable oil, and season with salt and pepper, if desired.
Toss green beans, lettuce, and onion together with Dressing in large bowl. Fold in feta, tomatoes, and walnuts.
nutritional information Per 1-cup serving: Calories: 173; Protein: 6 g; Total Fat: 13 g; Saturated Fat: 5 g; Carbohydrates: 9 g; Cholesterol: 22 mg; Sodium: 236 mg; Fiber: 3 g; Sugar: 5 g; Gluten-Free
DEEP SOUTH SLAW
This is from the February 2009 issue of Vegetarian Times, page 60. It begins, “The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.” Serves 8 in 30 minutes or less.
To view this online, click here.
2 medium carrots, grated
10 oz. green cabbage, thinly sliced (4 cups)
1 medium red bell pepper, thinly sliced (1 cup)
3 Tbs. vegan mayonnaise
2 Tbs. whole-grain mustard
1 Tbs. cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup parsley, chopped
Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.
nutritional information Per 1/2-cup serving: Calories: 50; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 299 mg; Fiber: 2 g; Sugar: 3 g; Vegan; Gluten-Free
SOUTHWESTERN SALAD WITH AVOCADO-LIME DRESSING
This is from the May/June 2010 issue of Vegetarian Times, page 56. It begins, “Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad.” Serves 8 in 30 minutes or less.
To view this online, click here.
2 cups chopped romaine lettuce
1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
1 cup grape tomatoes, chopped
1/2 cup fresh or frozen corn kernels
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 ripe avocado
3/4 cup prepared (not chunky) salsa
1/2 cup low-fat sour cream
3 Tbs. lime juice
4 drops Tabasco sauce, optional
1/3 cup crushed corn tortilla chips (about 20 chips), optional
Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.
Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).
nutritional information Per 1/2-cup serving: Calories: 115; Protein: 4 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 16 g; Cholesterol: 3 mg; Sodium: 196 mg; Fiber: 5 g; Sugar: 3 g; Gluten-Free
VEGETARIAN PASTA FAGIOLE WITH ORZO
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan.” (Recipe courtesy of Bush's® Beans.
To view this online, click here.
Ingredients
3 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno, minced
1 14.5 ounce can stewed tomatoes
2 15.5 ounce cans cannellini beans, drained and rinsed
6 cups vegetable broth
1 8 ounce box orzo
1/4 cup chopped fresh Italian parsley
salt and freshly ground black pepper
grated Parmesan cheese (optional)
Preparation
Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.
Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.
Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm.
Add parsley and salt and pepper, to taste.
Monday, July 20, 2015
Friday, July 17, 2015
Weekend Recipes
It's finally Friday. I tend to look forward to Fridays, figuring all the things to get done over the weekend; I know that Sunday evening, I'll look back and realize I haven't gotten half the stuff done. (Sound familiar?) But we still have to eat, so here are today's recipes. Enjoy!
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a singlel pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a singlel pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
Thursday, July 16, 2015
Diabetic Thursday
Enjoy!
SPICEY BUFFALO-STYLE MEATBALLS
Makes 32 appetizer servings.
View online: http://diabeticgourmet.com/recipes/html/541.shtml
Ingredients
1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks
Directions
Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.
Nutritional Information Per Serving: Calories: 33; Protein: 3 g; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg ; Carbohydrates: 1 g
QUICK MINESTRONE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/244.shtml
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
1/4 pound lean ham, cut into small pieces
1 can (10-3/4 oz.) condensed onion soup
2 cups canned tomatoes (with juice), cut into pieces
1/2 cup each: diced carrot and celery
1 medium zucchini, diced
1 large clove garlic, minced
1/3 cup minced fresh parsley
1 bay leaf
1/4 teaspoon each: dried thyme leaves, marjoram, basil and pepper
5 cups water
1 cup broken uncooked spaghetti
1 can (15 oz.) cannellini, navy or other white beans, undrained
1/4 cup grated Parmesan cheese
Directions
In a large soup pot, combine ham, soup, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme, marjoram, basil, pepper and water. Simmer, covered, for 1 hour.
Add spaghetti and beans with liquid and cook 30 minutes longer. Remove bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional Information Per Serving: Calories: 122; Protein: 8.9 g; Fat: 2.4 g; Sodium: 871 mg; Cholesterol: 6.1 mg; Carbohydrates: 17.2 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
PINEAPPLE CAKE
Yield: 18 servings
Source: The Diabetic Four Ingredient Cookbook
View online: http://diabeticgourmet.com/recipes/html/538.shtml
Ingredients
5 egg whites
1 can (20 oz. ) water packed pineapple (crushed, drained)
1 yellow reduced fat cake mix
1 tablespoon sugar or equivalent alternative sweetener
Directions
Beat egg whites with electric mixer until foamy. Add drained pineapple then cake mix.
Spread mix in a floured 9x13 inch pan with nonstick spray. Sprinkle with sugar or sweetener.
Bake at 350 degrees for 35 minutes.
Nutritional Information Per Serving: Calories: 71; Protein: 1 g; Fat: 1 g; Sodium: 100 mg; Cholesterol: 0 mg; Carbohydrates: 14 g; Exchanges: 1 Starch
CHILI-BEAN SOUP
Find this recipe at: http://diabeticgourmet.com/recipes/html/242.shtml
Servings: 8
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
.1/3 cup chopped green bell pepper
1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1" long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice
Directions
In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.
Nutritional Information Per Serving: Calories: 101; Protein: 7.1 g; Fat: 2.9 g; Sodium: 395 mg; Cholesterol: 9 mg; Carbohydrates: 12.3 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
PEANUT BUTTER COOKIES
Yield: 24 cookies. Serving size: 2 cookies.
Source: Splenda
View online: http://diabeticgourmet.com/recipes/html/536.shtml
IngredientsV=
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup Splenda Granular
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Heat oven to 350F.
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.
Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2
VEGETABLE STIR-FRY
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Source: The New American Heart Association Cookbook
Servings: 8
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
SPICEY BUFFALO-STYLE MEATBALLS
Makes 32 appetizer servings.
View online: http://diabeticgourmet.com/recipes/html/541.shtml
Ingredients
1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks
Directions
Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.
Nutritional Information Per Serving: Calories: 33; Protein: 3 g; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg ; Carbohydrates: 1 g
QUICK MINESTRONE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/244.shtml
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
1/4 pound lean ham, cut into small pieces
1 can (10-3/4 oz.) condensed onion soup
2 cups canned tomatoes (with juice), cut into pieces
1/2 cup each: diced carrot and celery
1 medium zucchini, diced
1 large clove garlic, minced
1/3 cup minced fresh parsley
1 bay leaf
1/4 teaspoon each: dried thyme leaves, marjoram, basil and pepper
5 cups water
1 cup broken uncooked spaghetti
1 can (15 oz.) cannellini, navy or other white beans, undrained
1/4 cup grated Parmesan cheese
Directions
In a large soup pot, combine ham, soup, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme, marjoram, basil, pepper and water. Simmer, covered, for 1 hour.
Add spaghetti and beans with liquid and cook 30 minutes longer. Remove bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional Information Per Serving: Calories: 122; Protein: 8.9 g; Fat: 2.4 g; Sodium: 871 mg; Cholesterol: 6.1 mg; Carbohydrates: 17.2 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
PINEAPPLE CAKE
Yield: 18 servings
Source: The Diabetic Four Ingredient Cookbook
View online: http://diabeticgourmet.com/recipes/html/538.shtml
Ingredients
5 egg whites
1 can (20 oz. ) water packed pineapple (crushed, drained)
1 yellow reduced fat cake mix
1 tablespoon sugar or equivalent alternative sweetener
Directions
Beat egg whites with electric mixer until foamy. Add drained pineapple then cake mix.
Spread mix in a floured 9x13 inch pan with nonstick spray. Sprinkle with sugar or sweetener.
Bake at 350 degrees for 35 minutes.
Nutritional Information Per Serving: Calories: 71; Protein: 1 g; Fat: 1 g; Sodium: 100 mg; Cholesterol: 0 mg; Carbohydrates: 14 g; Exchanges: 1 Starch
CHILI-BEAN SOUP
Find this recipe at: http://diabeticgourmet.com/recipes/html/242.shtml
Servings: 8
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
.1/3 cup chopped green bell pepper
1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1" long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice
Directions
In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.
Nutritional Information Per Serving: Calories: 101; Protein: 7.1 g; Fat: 2.9 g; Sodium: 395 mg; Cholesterol: 9 mg; Carbohydrates: 12.3 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
PEANUT BUTTER COOKIES
Yield: 24 cookies. Serving size: 2 cookies.
Source: Splenda
View online: http://diabeticgourmet.com/recipes/html/536.shtml
IngredientsV=
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup Splenda Granular
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Heat oven to 350F.
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.
Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2
VEGETABLE STIR-FRY
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Source: The New American Heart Association Cookbook
Servings: 8
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
Wednesday, July 15, 2015
Weekday Recipes
We're half-way through the work week...Here are today's recipes. Enjoy!
BLUEBERRY PEACH CRISP
This yummy recipe is from Kathy Kingley, About.com's American Food expert. She writes, “This version of a truly American dessert consists of ripe, juicy fruit and a crunchy sweet topping. The dessert takes it name for the crumbly mixture that bakes over the fruit into a crisp topping. To my mind, few things are as wonderful to eat than this blueberry peach crisp warm and topped with a scoop of vanilla ice cream, and I think you'll agree.” Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
1 pint fresh blueberries rinsed and picked over
2 pounds ripe fresh peaches (about 6 medium), peeled, pitted and sliced (see note below)
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
3/4 cup uncooked old-fashioned or instant rolled oats
Preparation
Preheat the oven to 375°F.
Put the blueberries, peaches, sugar, flour, lemon juice and cinnamon in an 1 and 1/2 quart baking dish. Toss to mix and then spread the fruit mixture evenly in the dish.
o make the topping, put the brown sugar and flour into a medium bowl and stir to mix well. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the oats with a fork.
Sprinkle the topping evenly over the fruit, then press down gently.
Bake for 30 to 35 minutes, or until the topping is crisp and lightly browned.
Remove the crisp from the oven and set it on a wire rack to cool slightly before serving.
Note: To easily peel peaches, bring a large pot of water to a boil. Immerse the peaches in the boiling water for about a minute, then remove them with a slotted spoon and cool under cold running water. Use a paring knife to slip off the skins.
Berry Ideas
What could be more wonderful than a bowl of unadorned and perfectly fresh blueberries? Well that is hard to beat, but here are some ideas for a few ways to enjoy them at their best:
• Combine blueberries and fresh melon chunks and top with chopped fresh mint.
• Slice bananas and blueberries with a dash of orange juice and sprinkled with some cinnamon.
• Fresh pineapple chunks and blueberries tossed with finely chopped crystallized ginger.
• Spoon fresh blueberries over rice pudding.
• Fill a ready to serve cookie pie crust with ice cream and top with a mixture of fresh blueberries and raspberries.
• Mash some fresh blueberries over vanilla stir into slightly softened ice cream.
• Mix blueberries into a bowl of vanilla yogurt and top with crunchy granola.
QUICK BANANA FROZEN YOGURT
This easy recipe comes from Kimberly Kunaniec, About.com's Ice Cream & Frozen Desserts expert. She writes, “Frozen bananas are great for making frozen desserts. Not only can you dip them in chocolate and eat them as-is, but you can give them a quick spin in your food processor or Vitamix and make instant banana sorbet. This recipe adds some plain yogurt and honey to produce a creamy frozen yogurt. If you keep frozen bananas on hand (see step one of the directions), you can put this recipe together in just a few minutes whenever you want fresh frozen yogurt.” Prep Time: 2 minutes; Cook Time: 2 minutes; Total Time: 4 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
4 bananas
1/4 cup honey
1/2 cup plain yogurt
Preparation
Peel the bananas and slice them into rounds. Arrange them in a single layer on a baking sheet and freeze until solid. At this point, you can store the bananas in zip-top freezer bags or make the frozen yogurt immediately.
Pulse the banana and honey in the work bowl of your food processor until the bananas are finely chopped and starting to break down into a paste.
Add the frozen yogurt, blend until thoroughly combined. Give the frozen yogurt a taste and add more sugar as necessary.
Serve immediately for a texture that is like soft-serve, or put the frozen yogurt in the freezer for 30 minutes to firm it up a little more.
Tips:
Because this is a simple base, you can always add ingredients to spice it up. A half teaspoon of cinnamon will give a warm spice to the finished yogurt, but be careful not to overdo it. Or, grate a small amount of fresh nutmeg into the dish. Just a pinch will add a little bit of something extra without becoming too overpowering.
You can substitute Greek yogurt for the regular yogurt. Because it has a more tart flavor, you may want to add more sugar. Luckily, this is an easy recipe to do so. Simply taste the frozen yogurt once the yogurt has been added and decide if you want a little more. If you don’t want to add too much honey, try using superfine or confectioner’s sugar to up the sweetness a little. These will leave less of a grainy texture than a regular granulated sugar will.
This recipe is great with walnuts. Sprinkle toasted nuts over the top or stir some in after the ice cream is finished. The flavor of walnuts is perfect with bananas. Add some fresh whipped cream and you have a perfect and non-traditional ice cream sundae.
GRILLED BRUSCHETTA
This comes from FamilyTime.com, and starts off, “This delicious tomato bruschetta is enhanced by serving with grilled Texas toast. It's a simple way to make an easy appetizer really special.” Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 2 minutes.
To view this online, click here.
Ingredients
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon cracked black pepper
2 tablespoons chopped fresh parsley or basil leaves
2 medium tomatoes, chopped (about 2 cups)
1 package (11.25 ounces) Pepperidge Farm® Parmesan Texas Toast or Garlic Texas Toast
Directions
Stir the oil, vinegar, garlic, black pepper, parsley and tomatoes in a medium bowl and let stand for 15 minutes.
Heat the grill to medium. Grill the toast slices for 2 minutes or until they're browned on both sides and heated through.
Divide the tomato mixture evenly among the toast slices and serve immediately.
Ingredient Note:
Omit the garlic if using Garlic Texas Toast.
ITALIAN SPINACH PIE
Makes: 8 servings
View recipe: http://diabeticgourmet.com/recipes/html/626.shtml
Source: Kraft
Ingredients
1 container (16 oz.) Breakstone's or Knudsen 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 eggs, lightly beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup Kraft Grated Parmesan Cheese
1 tsp. dried oregano leaves
Options: Substitute 1/2 cup chopped red bell peppers for the roasted peppers.
Directions
Preheat oven to 350F. Mix all ingredients until well blended.
Pour into greased 9-inch pie plate.
Bake 40 min. or until center is set.
Nutritional Information Per Serving: Calories: 150; Protein: 15 g; Fat: 8 g; Sodium: 450 mg; Cholesterol: 125 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable + 2 Lean Meat
SUMMER GUMBO
This comes from the June 2014 issue of Vegetarian Times, page 34. It begins, “Rather than use meat substitutes, we turned to pecans to give this gumbo its 'meaty' heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information per 1 1/2-cup serving: Calaories: 394; Protein: 7g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 mg; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
CITRUS CHICKEN AND RICE
This is from FamilyTime.com. It starts off, "A simply delicious combination of orange juice, chicken broth and onion simmer together to flavor this delicate chicken and rice skillet dish." Serves: 4; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tablespoons chopped fresh parsley
Directions
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
Serving Suggestion: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
BLUEBERRY PEACH CRISP
This yummy recipe is from Kathy Kingley, About.com's American Food expert. She writes, “This version of a truly American dessert consists of ripe, juicy fruit and a crunchy sweet topping. The dessert takes it name for the crumbly mixture that bakes over the fruit into a crisp topping. To my mind, few things are as wonderful to eat than this blueberry peach crisp warm and topped with a scoop of vanilla ice cream, and I think you'll agree.” Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
1 pint fresh blueberries rinsed and picked over
2 pounds ripe fresh peaches (about 6 medium), peeled, pitted and sliced (see note below)
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
3/4 cup uncooked old-fashioned or instant rolled oats
Preparation
Preheat the oven to 375°F.
Put the blueberries, peaches, sugar, flour, lemon juice and cinnamon in an 1 and 1/2 quart baking dish. Toss to mix and then spread the fruit mixture evenly in the dish.
o make the topping, put the brown sugar and flour into a medium bowl and stir to mix well. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the oats with a fork.
Sprinkle the topping evenly over the fruit, then press down gently.
Bake for 30 to 35 minutes, or until the topping is crisp and lightly browned.
Remove the crisp from the oven and set it on a wire rack to cool slightly before serving.
Note: To easily peel peaches, bring a large pot of water to a boil. Immerse the peaches in the boiling water for about a minute, then remove them with a slotted spoon and cool under cold running water. Use a paring knife to slip off the skins.
Berry Ideas
What could be more wonderful than a bowl of unadorned and perfectly fresh blueberries? Well that is hard to beat, but here are some ideas for a few ways to enjoy them at their best:
• Combine blueberries and fresh melon chunks and top with chopped fresh mint.
• Slice bananas and blueberries with a dash of orange juice and sprinkled with some cinnamon.
• Fresh pineapple chunks and blueberries tossed with finely chopped crystallized ginger.
• Spoon fresh blueberries over rice pudding.
• Fill a ready to serve cookie pie crust with ice cream and top with a mixture of fresh blueberries and raspberries.
• Mash some fresh blueberries over vanilla stir into slightly softened ice cream.
• Mix blueberries into a bowl of vanilla yogurt and top with crunchy granola.
QUICK BANANA FROZEN YOGURT
This easy recipe comes from Kimberly Kunaniec, About.com's Ice Cream & Frozen Desserts expert. She writes, “Frozen bananas are great for making frozen desserts. Not only can you dip them in chocolate and eat them as-is, but you can give them a quick spin in your food processor or Vitamix and make instant banana sorbet. This recipe adds some plain yogurt and honey to produce a creamy frozen yogurt. If you keep frozen bananas on hand (see step one of the directions), you can put this recipe together in just a few minutes whenever you want fresh frozen yogurt.” Prep Time: 2 minutes; Cook Time: 2 minutes; Total Time: 4 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
4 bananas
1/4 cup honey
1/2 cup plain yogurt
Preparation
Peel the bananas and slice them into rounds. Arrange them in a single layer on a baking sheet and freeze until solid. At this point, you can store the bananas in zip-top freezer bags or make the frozen yogurt immediately.
Pulse the banana and honey in the work bowl of your food processor until the bananas are finely chopped and starting to break down into a paste.
Add the frozen yogurt, blend until thoroughly combined. Give the frozen yogurt a taste and add more sugar as necessary.
Serve immediately for a texture that is like soft-serve, or put the frozen yogurt in the freezer for 30 minutes to firm it up a little more.
Tips:
Because this is a simple base, you can always add ingredients to spice it up. A half teaspoon of cinnamon will give a warm spice to the finished yogurt, but be careful not to overdo it. Or, grate a small amount of fresh nutmeg into the dish. Just a pinch will add a little bit of something extra without becoming too overpowering.
You can substitute Greek yogurt for the regular yogurt. Because it has a more tart flavor, you may want to add more sugar. Luckily, this is an easy recipe to do so. Simply taste the frozen yogurt once the yogurt has been added and decide if you want a little more. If you don’t want to add too much honey, try using superfine or confectioner’s sugar to up the sweetness a little. These will leave less of a grainy texture than a regular granulated sugar will.
This recipe is great with walnuts. Sprinkle toasted nuts over the top or stir some in after the ice cream is finished. The flavor of walnuts is perfect with bananas. Add some fresh whipped cream and you have a perfect and non-traditional ice cream sundae.
GRILLED BRUSCHETTA
This comes from FamilyTime.com, and starts off, “This delicious tomato bruschetta is enhanced by serving with grilled Texas toast. It's a simple way to make an easy appetizer really special.” Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 2 minutes.
To view this online, click here.
Ingredients
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon cracked black pepper
2 tablespoons chopped fresh parsley or basil leaves
2 medium tomatoes, chopped (about 2 cups)
1 package (11.25 ounces) Pepperidge Farm® Parmesan Texas Toast or Garlic Texas Toast
Directions
Stir the oil, vinegar, garlic, black pepper, parsley and tomatoes in a medium bowl and let stand for 15 minutes.
Heat the grill to medium. Grill the toast slices for 2 minutes or until they're browned on both sides and heated through.
Divide the tomato mixture evenly among the toast slices and serve immediately.
Ingredient Note:
Omit the garlic if using Garlic Texas Toast.
ITALIAN SPINACH PIE
Makes: 8 servings
View recipe: http://diabeticgourmet.com/recipes/html/626.shtml
Source: Kraft
Ingredients
1 container (16 oz.) Breakstone's or Knudsen 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 eggs, lightly beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup Kraft Grated Parmesan Cheese
1 tsp. dried oregano leaves
Options: Substitute 1/2 cup chopped red bell peppers for the roasted peppers.
Directions
Preheat oven to 350F. Mix all ingredients until well blended.
Pour into greased 9-inch pie plate.
Bake 40 min. or until center is set.
Nutritional Information Per Serving: Calories: 150; Protein: 15 g; Fat: 8 g; Sodium: 450 mg; Cholesterol: 125 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable + 2 Lean Meat
SUMMER GUMBO
This comes from the June 2014 issue of Vegetarian Times, page 34. It begins, “Rather than use meat substitutes, we turned to pecans to give this gumbo its 'meaty' heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information per 1 1/2-cup serving: Calaories: 394; Protein: 7g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 mg; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
CITRUS CHICKEN AND RICE
This is from FamilyTime.com. It starts off, "A simply delicious combination of orange juice, chicken broth and onion simmer together to flavor this delicate chicken and rice skillet dish." Serves: 4; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 1/4 pounds skinless, boneless chicken breast half
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tablespoons chopped fresh parsley
Directions
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
Serving Suggestion: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Tuesday, July 14, 2015
Tuesday Recipes
Today's offerings include two salsa recipes, as well as baked spaghetti, two more side/main dishes and dessert. Enjoy!
FAVORITE BAKED SPAGHETTI
This comes from Taste of Home's newsletter. Prep Time: 25 minutes; Bake: 1 hour; Makes 10 servings.
To view this online, click here.
Ingredients
1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Nutritional Facts: 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.
WATERMELON SALSA
This comes from country star Trish Yearwood, who also stars in The Food Network's Trisha's Southern Kitchen. Total Time: 15 minutes; Yield: 3 cups; Level: easy.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/watermelon-salsa-recipe.print.html?oc=linkback
Ingredients
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Directions
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.
BERRY-APRICOT SALSA
This second salsa recipe comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
PEANUT BUTTER PIE
There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
TURKEY AND RICE QUICHE
This comes from the semi-infamous long-since-forgotten-emailing-list. Yield: Makes 8 servings (2 triangles each)
Ingredients
3 cups cooked rice, cooled to room temperature
1 1/2 cups cooked turkey cubes
3/4 cup finely diced fresh tomatoes
1/4 cup sliced green onions
1/4 cup finely diced green pepper
1 tablespoon chopped fresh basil
1/2 teaspoon seasoned salt
1/8 to 1/4 teaspoon ground red pepper
4 eggs, beaten
1/2 cup milk
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
Directions
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in greased 9x13-inch pan.
Top with cheeses.
Bake at 350 degrees 20 to 25 minutes or until knife inserted near center comes out clean.
To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
RATATOUILLE WITH SUMMER HERBS
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree. Reprinted with permission from Small Plates, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007)." Prep Time: 20 minutes; Cook Time: 50 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 globe eggplant (about 1 pound), unpeeled and cut into 1-inch cubes
Kosher salt for sprinkling, plus 1 teaspoon
1/2 cup olive oil
1 sweet onion, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1/2 red bell pepper, seeded and cut into 1-inch squares
1 tablespoon minced garlic
1 pound ripe tomatoes, seeded and chopped
1/3 cup tomato paste
3 tablespoons minced fresh basil
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
Freshly ground black pepper
Preparation
Preheat the oven to 400°F. Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes. Pat the eggplant dry. Spread on a sided baking sheet and pour 1/4 cup of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 teaspoon salt. Bake, turning once or twice, until tender, 25 to 30 minutes.
In a large skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
Add the onion and sauté until browned, 5 to 7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes. Stir in the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste. Divide among 6 small plates and serve.
FAVORITE BAKED SPAGHETTI
This comes from Taste of Home's newsletter. Prep Time: 25 minutes; Bake: 1 hour; Makes 10 servings.
To view this online, click here.
Ingredients
1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Nutritional Facts: 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.
WATERMELON SALSA
This comes from country star Trish Yearwood, who also stars in The Food Network's Trisha's Southern Kitchen. Total Time: 15 minutes; Yield: 3 cups; Level: easy.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/watermelon-salsa-recipe.print.html?oc=linkback
Ingredients
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Directions
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.
BERRY-APRICOT SALSA
This second salsa recipe comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
PEANUT BUTTER PIE
There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
TURKEY AND RICE QUICHE
This comes from the semi-infamous long-since-forgotten-emailing-list. Yield: Makes 8 servings (2 triangles each)
Ingredients
3 cups cooked rice, cooled to room temperature
1 1/2 cups cooked turkey cubes
3/4 cup finely diced fresh tomatoes
1/4 cup sliced green onions
1/4 cup finely diced green pepper
1 tablespoon chopped fresh basil
1/2 teaspoon seasoned salt
1/8 to 1/4 teaspoon ground red pepper
4 eggs, beaten
1/2 cup milk
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
Directions
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in greased 9x13-inch pan.
Top with cheeses.
Bake at 350 degrees 20 to 25 minutes or until knife inserted near center comes out clean.
To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
RATATOUILLE WITH SUMMER HERBS
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree. Reprinted with permission from Small Plates, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007)." Prep Time: 20 minutes; Cook Time: 50 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 globe eggplant (about 1 pound), unpeeled and cut into 1-inch cubes
Kosher salt for sprinkling, plus 1 teaspoon
1/2 cup olive oil
1 sweet onion, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1/2 red bell pepper, seeded and cut into 1-inch squares
1 tablespoon minced garlic
1 pound ripe tomatoes, seeded and chopped
1/3 cup tomato paste
3 tablespoons minced fresh basil
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
Freshly ground black pepper
Preparation
Preheat the oven to 400°F. Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes. Pat the eggplant dry. Spread on a sided baking sheet and pour 1/4 cup of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 teaspoon salt. Bake, turning once or twice, until tender, 25 to 30 minutes.
In a large skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
Add the onion and sauté until browned, 5 to 7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes. Stir in the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste. Divide among 6 small plates and serve.
Monday, July 13, 2015
Meatless Monday
Meatless Monday: time for another round of vegetarian recipes. Enjoy!
CAPRESE PIZZA
This comes from the July/August 2012 issue of Vegetarian Times, page 66. It begins, “This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.” Serves 6.
To view this online, click here.
Canola or grapeseed oil for brushing grill grate
1/2 cup prepared basil pesto or sun-dried tomato pesto
1 Par-Baked Pizza Crust (follows)
2 large beefsteak or heirloom tomatoes, thinly sliced
1 cup grated fresh mozzarella
1/2 cup torn fresh basil
Freshly grated Parmesan cheese, optional
Brush grill grate well with oil, and preheat grill to medium.
Spread pesto over crust. Top with tomato slices, mozzarella, and basil. Place pizza on grill, close lid, and grill 5 minutes, or until cheese has melted. Sprinkle with Parmesan, if using.
nutritional information Per Slice: Calories: 312; Protein: 10 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 32 g; Cholesterol: 18 mg; Sodium: 340 mg; Fiber: 4 g; Sugar: 4 g
PAR-BAKED CRUST
This is also from the July/August 2012 issue of Vegetarian Times, page 64. It begins, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.” Makes 2 pizza crusts.
To view this online, click here.
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
ZESTY THAI FRUIT SALAD
This comes from the June 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.). It begins, “This juicy treat has less than a tettaspoon of added sugar per serving and is loaded with beta-carotene. Top with yogurt if desired.” Serves 4; 142 calories per serving.
To view this, as well as Grilled Nectarines with Balsamic-Honey Drizzle, click here.
Ingredients
1/4 cup light coconut milk
Juice and zest of 1 lime
2 teaspoons dark honey
1 teaspoon sriracha (optional)
1 cup diced papaya
1 cup diced mango
2 cups diced pineapple
3 tablespoons chopped salted cashews
Instructions
In a large bowl, stir together the coconut milk, lime juice, zest, honey, and sriracha (if using). Add the papaya, mango, and pineapple. Toss to combine. Serve in bowls and sprinkle with the cashews. Serves 4.
Nutrition Information: Calories per serving: 142; Carbs: 28 g; Fiber: 3 g; Protein: 2 g; Total fat: 4 g; Saturated fat: 1 g; Sodium: 50 mg
GRILLED NECTARINES WITH BALSAMIC-HONEY DRIZZLE
This is also from the June 2015 issue Runner's World (“Fridge Wisdom”), and begins, “A touch of honey enhances naturally sweet balsamic vinegar.” Serves 4.
Ingredients
4 ripe nectarines, halved and pitted
1/2 teaspoon olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
1/3 cup creme fraiche
Instructions
Heat a grill over medium heat. Brush the cut sides of the nectarines with oil. Place cut side down and grill 4 to 5 minutes.
In a small bowl, stir together the vinegar and honey. Transfer the nectarines to 4 dishes. Top each with creme fraiche and drizzle with the vinegar mixture. Serves 4.
Nutrition Information: Calories per serving: 171; Carbs: 23 g; Fiber: 2 g; Protein: 2 g; Total fat: 8 g; Saturated fat: 4.5 g; Sodium: 11 mg
FUSILLI WITH BASIL, TOMATOES, AND AVOCADO SAUCE
This comes from the August 2014 issue of Runner's World, page 44 (“The Athlete's Palate: Fast and Fresh,” by Pam Anderson). Serves 4.
To view this online, click here.
Ingredients
12 ounces whole-wheat fusilli
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup packed fresh basil leaves, chopped
2 avocados, halved and pitted
3 large garlic cloves, chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese (optional)
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside.
Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Stir in pasta and tomato mixture to coat. Top with cheese, if using, and black pepper. Serves 4.
Nutrition Facts: Calories per serving: 485; Carbs: 74 g; Fiber: 13 g; Protein: 13 g; Fat:16 g
CAPRESE PIZZA
This comes from the July/August 2012 issue of Vegetarian Times, page 66. It begins, “This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.” Serves 6.
To view this online, click here.
Canola or grapeseed oil for brushing grill grate
1/2 cup prepared basil pesto or sun-dried tomato pesto
1 Par-Baked Pizza Crust (follows)
2 large beefsteak or heirloom tomatoes, thinly sliced
1 cup grated fresh mozzarella
1/2 cup torn fresh basil
Freshly grated Parmesan cheese, optional
Brush grill grate well with oil, and preheat grill to medium.
Spread pesto over crust. Top with tomato slices, mozzarella, and basil. Place pizza on grill, close lid, and grill 5 minutes, or until cheese has melted. Sprinkle with Parmesan, if using.
nutritional information Per Slice: Calories: 312; Protein: 10 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 32 g; Cholesterol: 18 mg; Sodium: 340 mg; Fiber: 4 g; Sugar: 4 g
PAR-BAKED CRUST
This is also from the July/August 2012 issue of Vegetarian Times, page 64. It begins, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.” Makes 2 pizza crusts.
To view this online, click here.
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
ZESTY THAI FRUIT SALAD
This comes from the June 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.). It begins, “This juicy treat has less than a tettaspoon of added sugar per serving and is loaded with beta-carotene. Top with yogurt if desired.” Serves 4; 142 calories per serving.
To view this, as well as Grilled Nectarines with Balsamic-Honey Drizzle, click here.
Ingredients
1/4 cup light coconut milk
Juice and zest of 1 lime
2 teaspoons dark honey
1 teaspoon sriracha (optional)
1 cup diced papaya
1 cup diced mango
2 cups diced pineapple
3 tablespoons chopped salted cashews
Instructions
In a large bowl, stir together the coconut milk, lime juice, zest, honey, and sriracha (if using). Add the papaya, mango, and pineapple. Toss to combine. Serve in bowls and sprinkle with the cashews. Serves 4.
Nutrition Information: Calories per serving: 142; Carbs: 28 g; Fiber: 3 g; Protein: 2 g; Total fat: 4 g; Saturated fat: 1 g; Sodium: 50 mg
GRILLED NECTARINES WITH BALSAMIC-HONEY DRIZZLE
This is also from the June 2015 issue Runner's World (“Fridge Wisdom”), and begins, “A touch of honey enhances naturally sweet balsamic vinegar.” Serves 4.
Ingredients
4 ripe nectarines, halved and pitted
1/2 teaspoon olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
1/3 cup creme fraiche
Instructions
Heat a grill over medium heat. Brush the cut sides of the nectarines with oil. Place cut side down and grill 4 to 5 minutes.
In a small bowl, stir together the vinegar and honey. Transfer the nectarines to 4 dishes. Top each with creme fraiche and drizzle with the vinegar mixture. Serves 4.
Nutrition Information: Calories per serving: 171; Carbs: 23 g; Fiber: 2 g; Protein: 2 g; Total fat: 8 g; Saturated fat: 4.5 g; Sodium: 11 mg
FUSILLI WITH BASIL, TOMATOES, AND AVOCADO SAUCE
This comes from the August 2014 issue of Runner's World, page 44 (“The Athlete's Palate: Fast and Fresh,” by Pam Anderson). Serves 4.
To view this online, click here.
Ingredients
12 ounces whole-wheat fusilli
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup packed fresh basil leaves, chopped
2 avocados, halved and pitted
3 large garlic cloves, chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese (optional)
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside.
Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Stir in pasta and tomato mixture to coat. Top with cheese, if using, and black pepper. Serves 4.
Nutrition Facts: Calories per serving: 485; Carbs: 74 g; Fiber: 13 g; Protein: 13 g; Fat:16 g
Friday, July 10, 2015
Weekend Recipes
It's finally Friday; time for the weekend! Here are six recipes to help out with this weekend's meals. Enjoy!
CHEESY MEXICAN SKILLET CASSEROLE
This comes from The Baker Chick. While her emailing list one one that I've been on for a relatively short time, I still recommend signing up. This casserole recipe serves 6. Prep Time: 15 minutes; Cook Time: 15 minutes.
To view this online, click here.
Ingredients
2 cups of cooked rice (any variety, quinoa would be great too)
1 medium or large onion, diced
2 bell peppers, diced
1 lb. of ground beef (or turkey)
1- 15 oz can of black beans, rinsed
1-15 oz can of diced tomatoes
1 packet of taco seasoning
1 cup of sour cream or full fat greek yogurt
1 cup of grated cheese, (I used cheddar)
1 jalapeno pepper, sliced (optional)
lime wedges & tortilla chips for serving (optional)
Instructions
Preheat oven to 400F.
In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sauté the onion and pepper until soft. Add the beef and break apart with a spoon, stirring until browned and cooked through. Add the taco seasoning and stir well to combine.
Add the beans, rice, and tomatoes, and cook for 5 minutes, stirring occasionally. Season with salt & pepper to taste.
Stir in the sour cream and top with the grated cheese and jalapeños. Bake for 10-12 minutes, or until the cheese is melted and golden.
Serve with a squeeze of lime and some tortilla chips on the side.
INDIAN CUCUMBER SALAD
Serves: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/274.shtml
Ingredients
3 medium-size cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves
Directions
Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together , add cucumbers and stir together.
Nutritional Information Per Serving : Calories: 37; Protein: 3 g; Sodium: 46 mg; Cholesterol: 1 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ITALIAN TOMATO & BREAD SOUP
This comes from another of my favorite emailing lists. (Yes, I do subscribe to a few. I've left some for a variety of reasons; others, like those in today's blog, I've found and stuck with because I like/love them.) This one is from Seattle's Macrina Bakery. I know I've said this before on this blog, but if I'm ever fortunate enough to take a touring-the-U.S. road trip, this is one of the places in Seattle that I'll have to stop in and check out the bakery.
Ingredients
8 medium-sized ripe tomatoes
1/4 cup pure olive oil
3 cloves garlic, crushed and peeled
2 1/2 tbsp coarsely chopped fresh basil
2 tbsp coarsely chopped fresh oregano
4 cups (about 6 oz) day-old white bread, cut into 1-inch cubes
4 cups chicken stock
Extra virgin olive oil, for garnish
Coarse sea salt, for garnish
Preparation
Fill a large saucepan with water and bring it to a boil over high heat. Place a handful of ice cubes in a medium bowl and fill it halfway with cold water; this will be an ice bath to “shock,” or stop, the cooking of the tomatoes after they are blanched.
Cut a 1-inch X at the base of each tomato, then remove the top core. Gently drop the tomatoes into the boiling water and bring the water back up to a boil. Cook until the skin at the X in the base of the tomatoes peels away easily. This might take only a few seconds or possibly up to a few minutes, depending on the tomatoes’ ripeness (the riper they are, the more quickly their skins will loosen). With a slotted spoon, lift the tomatoes out and place them into the cold-water bath. Cool for 10 minutes.
Remove the skins from the tomatoes and discard. Halve the tomatoes and discard the seeds. Coarsely chop the tomatoes into 1/2-inch pieces and put in a medium bowl. Set aside.
Pour the pure olive oil into a medium soup pot over low heat. When the oil is warm, add the crushed garlic. Cook gently for 1 minute (avoid burning the garlic), then add the basil and oregano and cook, stirring, for another minute. Add the bread cubes and toss so they absorb the oil and herbs. Increase the heat to medium-low and cook for 10 minutes, tossing regularly to lightly brown the bread cubes. Add the tomatoes and increase the heat to medium, releasing their juices. Simmer for 10 minutes.
Add the chicken stock and bring the soup back to a simmer, cooking for about 20 minutes to slightly reduce the stock and develop flavor. This is a typical rustic soup, so there is no need to puree, but do use a potato masher or slotted spoon to break up any large chunks. Ladle your bread soup into a shallow soup bowl and top it with a drizzle of extra virgin olive oil and a sprinkle of coarse sea salt.
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.
CHEESY MEXICAN SKILLET CASSEROLE
This comes from The Baker Chick. While her emailing list one one that I've been on for a relatively short time, I still recommend signing up. This casserole recipe serves 6. Prep Time: 15 minutes; Cook Time: 15 minutes.
To view this online, click here.
Ingredients
2 cups of cooked rice (any variety, quinoa would be great too)
1 medium or large onion, diced
2 bell peppers, diced
1 lb. of ground beef (or turkey)
1- 15 oz can of black beans, rinsed
1-15 oz can of diced tomatoes
1 packet of taco seasoning
1 cup of sour cream or full fat greek yogurt
1 cup of grated cheese, (I used cheddar)
1 jalapeno pepper, sliced (optional)
lime wedges & tortilla chips for serving (optional)
Instructions
Preheat oven to 400F.
In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sauté the onion and pepper until soft. Add the beef and break apart with a spoon, stirring until browned and cooked through. Add the taco seasoning and stir well to combine.
Add the beans, rice, and tomatoes, and cook for 5 minutes, stirring occasionally. Season with salt & pepper to taste.
Stir in the sour cream and top with the grated cheese and jalapeños. Bake for 10-12 minutes, or until the cheese is melted and golden.
Serve with a squeeze of lime and some tortilla chips on the side.
INDIAN CUCUMBER SALAD
Serves: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/274.shtml
Ingredients
3 medium-size cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves
Directions
Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together , add cucumbers and stir together.
Nutritional Information Per Serving : Calories: 37; Protein: 3 g; Sodium: 46 mg; Cholesterol: 1 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ITALIAN TOMATO & BREAD SOUP
This comes from another of my favorite emailing lists. (Yes, I do subscribe to a few. I've left some for a variety of reasons; others, like those in today's blog, I've found and stuck with because I like/love them.) This one is from Seattle's Macrina Bakery. I know I've said this before on this blog, but if I'm ever fortunate enough to take a touring-the-U.S. road trip, this is one of the places in Seattle that I'll have to stop in and check out the bakery.
Ingredients
8 medium-sized ripe tomatoes
1/4 cup pure olive oil
3 cloves garlic, crushed and peeled
2 1/2 tbsp coarsely chopped fresh basil
2 tbsp coarsely chopped fresh oregano
4 cups (about 6 oz) day-old white bread, cut into 1-inch cubes
4 cups chicken stock
Extra virgin olive oil, for garnish
Coarse sea salt, for garnish
Preparation
Fill a large saucepan with water and bring it to a boil over high heat. Place a handful of ice cubes in a medium bowl and fill it halfway with cold water; this will be an ice bath to “shock,” or stop, the cooking of the tomatoes after they are blanched.
Cut a 1-inch X at the base of each tomato, then remove the top core. Gently drop the tomatoes into the boiling water and bring the water back up to a boil. Cook until the skin at the X in the base of the tomatoes peels away easily. This might take only a few seconds or possibly up to a few minutes, depending on the tomatoes’ ripeness (the riper they are, the more quickly their skins will loosen). With a slotted spoon, lift the tomatoes out and place them into the cold-water bath. Cool for 10 minutes.
Remove the skins from the tomatoes and discard. Halve the tomatoes and discard the seeds. Coarsely chop the tomatoes into 1/2-inch pieces and put in a medium bowl. Set aside.
Pour the pure olive oil into a medium soup pot over low heat. When the oil is warm, add the crushed garlic. Cook gently for 1 minute (avoid burning the garlic), then add the basil and oregano and cook, stirring, for another minute. Add the bread cubes and toss so they absorb the oil and herbs. Increase the heat to medium-low and cook for 10 minutes, tossing regularly to lightly brown the bread cubes. Add the tomatoes and increase the heat to medium, releasing their juices. Simmer for 10 minutes.
Add the chicken stock and bring the soup back to a simmer, cooking for about 20 minutes to slightly reduce the stock and develop flavor. This is a typical rustic soup, so there is no need to puree, but do use a potato masher or slotted spoon to break up any large chunks. Ladle your bread soup into a shallow soup bowl and top it with a drizzle of extra virgin olive oil and a sprinkle of coarse sea salt.
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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