Before getting to the today's diabetic recipes, I wanted to post something I ran across on The Diabetic News website.
An encouraging new study has come out that a vaccine used to treat tuberculosis may cure Type 1 diabetes! The story, which was on The Diabetic News website on August 10, can be read at http://thediabeticnews.com/bcg-vaccine-cure-diabetes/. The CBS News report can also be viewed at http://thediabeticnews.com/type-1-diabetes-vaccine/.
And now, for today's recipes. Enjoy!
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
CHILE CON QUESO
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/623.shtml
Ingredients
1 (28 ounce) can low-sodium whole tomatoes in juice
2 cloves garlic, minced
1 medium onion, finely chopped
3/4 teaspoon ground ancho chile powder
3/4 teaspoon chile powder
1/4 teaspoon ground cumin
1 (15 ounce) can black beans with juice
1 (4 ounce) can chopped green chiles
3 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1/2 cup shredded Monterey Jack cheese
2 tablespoons minced cilantro
Directions
In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.
Nutritional Information Per Serving: Calories: 144; Protein: 8 g; Fat: 3 g; Sodium: 441 mg; Cholesterol: 8 mg; Dietary Fiber: 7 g; Sugars: 7 g; Carbohydrates: 21 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
PITA CHIPS
Servings: 6 to 8 (6 to 8 chips each)
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/298.shtml
Ingredients
3 whole wheat, or plain, pita breads
Butter-flavored, or olive oil, cooking spray
3-4 teaspoons Italian seasoning or other dried herbs
Directions
Open pita breads and spearate each into 2 halves. Stack pita halves and cut into 8 wedges. Arrange pita wedges, soft sides up, in single layer on jelly roll pan. Spray generously with cooking spray and sprinkle with Italian seasoning.
Bake at 425 degrees F. until pita wedges are browned and crisp, 5 to 10 minutes.
Nutritional Information Per Serving: Calories: 86; Protein: 3.2 g; Fat: 0.9 g; Sodium: 171 mg; Cholesterol: 0 mg; Carbohydrates: 17.7 g; Exchanges: 1 Bread/Starch
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans, or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil over low heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 4-5 minutes. Stir in the mushrooms and garlic; continue cooking until the mushrooms release their juices, about 4 minutes.
Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bay leaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly.
In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g ; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
CHERRY ALMOND BARS
Yield: 16 bars
Serving Size: 1 Bar
Source: Great Healthy Food – Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/615.shtml
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup reduced-fat margarine
2 tablespoons granulated sugar
2/3 cup ground almonds
1/3 cup, plus 2 tablespoons candied cherries, finely chopped
1 large egg, beaten
3/4 cup skim milk
1 teaspoon almond extract
Directions
Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.
Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.
Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.
Nutritional Information Per Serving: Calories: 130; Protein: 3 g; Fat: 5 g; Sodium: 106 mg; Cholesterol: 14 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat
PARMESAN-HERB SPAGHETTI SQUASH
This recipe begins, “This delicate flavor of the squash is complemented by the combination of herbs and Parmesan Cheese.”
Serves: 4
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/291.shtml
Ingredients
1 spaghetti squash (2.5 - 3 lbs), cut lengthwise into halves, seeded
2 tablespoons sliced green onions and tops
1 teaspoon minced garlic
1-2 tablespoons margarine
1/4 cup reduced-sodium vegetable broth
1 teaspoon Italian seasoning
1/3 cup grated fat-free Parmesan cheese
Salt and pepper, to taste
Directions
Place squash, cut sides down, in baking pan; add 1/2 inch hot water. Bake, covered, at 400 degrees until squash is fork tender, 30 to 40 minutes. Remove squash from pan and turn cut sides up. Fluff strands of squash with tines of fork.
Saute green onions and garlic in margarine in small saucepan until tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boiling. Spoon half the mixture
into each squash half and toss; sprinkle with Parmesan cheese and toss. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 99; Protein: 5.1 g; Fat: 3.6 g; Sodium: 102 mg; Cholesterol: 0 mg; Carbohydrates: 14.3 g; Exchanges: 2 Vegetable, 1/2 Meat, 1/2 Fat
Thursday, September 17, 2015
Wednesday, September 16, 2015
Wednesday Recipes
A little late today (been running late all week), but here it is: six Wednesday recipes. Enjoy!
APPLE CREAM PIE
This comes from Tablespoon.com, and begins, “A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.” Prep Time: 35 min; Total Time: 2 hr 25 min; Servings: 8
To view this online, click here.
Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced peeled apples (6 medium)
1/2 cup whipping cream
1 teaspoon vanilla
Topping
1 egg white, beaten
1 tablespoon coarse sugar
Directions
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.
MINI CHOCOLATE “PHILLY” SOUFFLÉS
This comes from Bev Cooks, an email newsletter put out by Bev Weidner. I've recently subscribed to her emailing list, and recommend it. Seriously, check it out! This recipe makes 6 – 8 mini soufflés.
To view this online (along with Bev's descriptions and photos), go to http://bevcooks.com/2015/09/mini-chocolate-philly-souffles/.
2 Tbs. butter
2 Tbs. all-purpose flour
1/2 cup milk
1/2 tsp salt
1 (8 oz) package cream cheese, cubed
2/3 cup sugar
2 (1 oz) squares unsweetened chocolate, melted
1 1/2 tsp vanilla
4 eggs, separated
Melt the butter in a small saucepan. Add the flour and whisk until combined. Add the milk and salt and keep whisking until the mix comes together to form a simple white sauce, just a minute or two.
Add the cream cheese, 1/3 cup sugar, melted chocolate and vanilla; stir over a low heat until smooth. Remove the pan from the heat.
Gradually add the lightly beaten egg yolks, and then let slightly cool. Using a hand mixer, beat the egg whites until soft peaks form. To this bowl, gradually add the remaining sugar, and keep mixing until stiff peaks form.
Gently fold the chocolate mixture into the egg whites, being careful not to over mix.
Pour the mixture into 6-8 (buttered and lightly sugared) ramekins, about 3/4th of the way up. Place on a baking sheet and bake at 350 for an hour.
Lightly dust with powdered sugar and serve immediately!
BROCCOLI & PASTA
This recipe comes from FamilyTime.com's newsletter, and starts off, "Serve this simple pasta with French dinner rolls and Perrier for a simple and elegant dinner." Serves 3; Prep. Time: 5 minutes; Cooking time: 10 minutes
To view this online, click here.
Ingredients
1/4 cup olive oil
2 1/2 cups fresh broccoli florets
3 cloves garlic, finely chopped
1/4 teaspoon red pepper, crushed
1 package (9-oz,) BUITONI® refrigerated Fettuccine, cooked, drained and kept warm
1/3 cup shredded Romano cheese
Directions
Heat oil in large skillet; add broccoli, garlic and crushed red pepper. Cook, stirring frequently, until broccoli is crisp-tender. Add pasta; toss to coat well. Sprinkle with cheese; toss lightly. Serve immediately.
SPINACH PINWHEELS
Servings: 24; 1 slice per serving
Source: The New American Heart Association Cookbook
To view online, click here.
Ingredients
1 teaspoon light margarine
1/2 cup finely chopped onion
10-ounce package frozen no-salt-added chopped spinach, thawed
1/2 cup nonfat or part-skim ricotta cheese
1 tablespoon fresh lemon juice
Dash of nutmeg
Dash of cayenne
10-ounce package of refrigerated pizza dough
Vegetable oil spray
White of 1 egg, slightly beaten
1 tablespoon sesame seeds
Directions
In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.
In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.
Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.
With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.
Bake for 15 to 18 minutes, or until light golden brown.
Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch/Bread
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
APPLE CREAM PIE
This comes from Tablespoon.com, and begins, “A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.” Prep Time: 35 min; Total Time: 2 hr 25 min; Servings: 8
To view this online, click here.
Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced peeled apples (6 medium)
1/2 cup whipping cream
1 teaspoon vanilla
Topping
1 egg white, beaten
1 tablespoon coarse sugar
Directions
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.
MINI CHOCOLATE “PHILLY” SOUFFLÉS
This comes from Bev Cooks, an email newsletter put out by Bev Weidner. I've recently subscribed to her emailing list, and recommend it. Seriously, check it out! This recipe makes 6 – 8 mini soufflés.
To view this online (along with Bev's descriptions and photos), go to http://bevcooks.com/2015/09/mini-chocolate-philly-souffles/.
2 Tbs. butter
2 Tbs. all-purpose flour
1/2 cup milk
1/2 tsp salt
1 (8 oz) package cream cheese, cubed
2/3 cup sugar
2 (1 oz) squares unsweetened chocolate, melted
1 1/2 tsp vanilla
4 eggs, separated
Melt the butter in a small saucepan. Add the flour and whisk until combined. Add the milk and salt and keep whisking until the mix comes together to form a simple white sauce, just a minute or two.
Add the cream cheese, 1/3 cup sugar, melted chocolate and vanilla; stir over a low heat until smooth. Remove the pan from the heat.
Gradually add the lightly beaten egg yolks, and then let slightly cool. Using a hand mixer, beat the egg whites until soft peaks form. To this bowl, gradually add the remaining sugar, and keep mixing until stiff peaks form.
Gently fold the chocolate mixture into the egg whites, being careful not to over mix.
Pour the mixture into 6-8 (buttered and lightly sugared) ramekins, about 3/4th of the way up. Place on a baking sheet and bake at 350 for an hour.
Lightly dust with powdered sugar and serve immediately!
BROCCOLI & PASTA
This recipe comes from FamilyTime.com's newsletter, and starts off, "Serve this simple pasta with French dinner rolls and Perrier for a simple and elegant dinner." Serves 3; Prep. Time: 5 minutes; Cooking time: 10 minutes
To view this online, click here.
Ingredients
1/4 cup olive oil
2 1/2 cups fresh broccoli florets
3 cloves garlic, finely chopped
1/4 teaspoon red pepper, crushed
1 package (9-oz,) BUITONI® refrigerated Fettuccine, cooked, drained and kept warm
1/3 cup shredded Romano cheese
Directions
Heat oil in large skillet; add broccoli, garlic and crushed red pepper. Cook, stirring frequently, until broccoli is crisp-tender. Add pasta; toss to coat well. Sprinkle with cheese; toss lightly. Serve immediately.
SPINACH PINWHEELS
Servings: 24; 1 slice per serving
Source: The New American Heart Association Cookbook
To view online, click here.
Ingredients
1 teaspoon light margarine
1/2 cup finely chopped onion
10-ounce package frozen no-salt-added chopped spinach, thawed
1/2 cup nonfat or part-skim ricotta cheese
1 tablespoon fresh lemon juice
Dash of nutmeg
Dash of cayenne
10-ounce package of refrigerated pizza dough
Vegetable oil spray
White of 1 egg, slightly beaten
1 tablespoon sesame seeds
Directions
In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.
In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.
Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.
With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.
Bake for 15 to 18 minutes, or until light golden brown.
Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch/Bread
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
Tuesday, September 15, 2015
Tuesday Recipes
Enjoy!
LIBBY'S PUMPKIN SPICE LATTE
This yummy recipe comes from Very Best Baking. The recipe begins, “Enjoy this coffeehouse-style Pick-Me-Up Pumpkin Spice Latte drink anytime. Pumpkin melts right into the coffee and adds body and natural flavor. This is a great satisfying specialty beverage for all year round.
”This 'gluten free' recipe was developed using products labeled as "gluten-free". We recommend reading all ingredient labels on food products thoroughly and to be careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.” Prep Time: 5 minutes; Cooking Time: 5 minutes; Skill Level: Easy; Makes 1 serving, about 1 cup
To view this online, go to https://www.verybestbaking.com/recipes/141685/libbys-pumpkin-spice-latte/.
Ingredients
1 cup strong coffee
2/3 cup Nestle Carnation Evaporated Milk
1/3 Libby's 100% Pure Pumpkin
2 teaspoons granulated sugar or more to taste
1/4 teaspoon McCormick pumpkin pie spice or ground cinnamon
1 teaspoon McCormick pure vanilla extract
Whipped cream (optional)
Directions
Combine coffee, evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract in 20cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Pour into mugs.
TIPS:
• To make a foamy top to your latte much like your favorite coffee house creation, prepare as above without the whipped cream. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.
• NESTLÉ® CARNATION® Evaporated Lowfat 2% or Fat Free Milk can be substituted for the evaporated milk. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.
• NESTLÉ® CARNATION® Evaporated Lowfat 2% or Fat Free Milk can be substituted for the evaporated milk.
SPICED SOUFFLE CREPE WITH SAUTEED APPLES
This comes from Amanda Hessler in The New York Times. Hessler writes, “Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.” Makes 8 to 10 servings in 1 hour.
To view this online, click here.
Ingredients
5 tablespoons unsalted butter
6 sprigs thyme
4 tart apples, peeled, cored and quartered
3/4 cup, plus 2 tablespoons, sugar
1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs, separated
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup, plus 1 tablespoon, cake flour
Salt
2 cups whole milk, at room temperature
Confectioners' sugar, for dusting
Vanilla ice cream or crème fraîche (optional)
Preparation
Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
SLOW-COOKER ENCHILADA SLOPPY JOES
This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4
To view this online, click here.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 lb ground beef
1 tablespoon Old El Paso™ taco seasoning mix
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend (4 oz)
4 soft burger buns
Directions
Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.
Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.
Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.
Serve on buns. Top with remaining cheese. Enjoy!
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
ORANGE PINEAPPLE TORTE
This comes from Familytime.com. It starts out, “This crowd pleaser is so delicious that everyone will want the recipe! Moms love this fabulous dessert.” Prep. time: 8 minutesCooking time: 30 mins. Serves: 12
Ingredients
1 package yellow light cake mix, (18-1/4 ounces)
2 packages (1 ounce each pkg) sugar-free instant vanilla pudding, divided
4 egg whites
1 cup water
1/4 cup Vegetable Oil
1/4 teaspoon baking soda
1 cup cold skim milk
1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
1 can (20 ounces) unsweetened, crushed pineapple, well-drained
1 can (11 ounces) mandarin oranges, drained, divided
fresh mint, optional
Directions
In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to a wire rack to cool completely.
For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping.
In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.
LIBBY'S PUMPKIN SPICE LATTE
This yummy recipe comes from Very Best Baking. The recipe begins, “Enjoy this coffeehouse-style Pick-Me-Up Pumpkin Spice Latte drink anytime. Pumpkin melts right into the coffee and adds body and natural flavor. This is a great satisfying specialty beverage for all year round.
”This 'gluten free' recipe was developed using products labeled as "gluten-free". We recommend reading all ingredient labels on food products thoroughly and to be careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.” Prep Time: 5 minutes; Cooking Time: 5 minutes; Skill Level: Easy; Makes 1 serving, about 1 cup
To view this online, go to https://www.verybestbaking.com/recipes/141685/libbys-pumpkin-spice-latte/.
Ingredients
1 cup strong coffee
2/3 cup Nestle Carnation Evaporated Milk
1/3 Libby's 100% Pure Pumpkin
2 teaspoons granulated sugar or more to taste
1/4 teaspoon McCormick pumpkin pie spice or ground cinnamon
1 teaspoon McCormick pure vanilla extract
Whipped cream (optional)
Directions
Combine coffee, evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract in 20cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Pour into mugs.
TIPS:
• To make a foamy top to your latte much like your favorite coffee house creation, prepare as above without the whipped cream. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.
• NESTLÉ® CARNATION® Evaporated Lowfat 2% or Fat Free Milk can be substituted for the evaporated milk. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.
• NESTLÉ® CARNATION® Evaporated Lowfat 2% or Fat Free Milk can be substituted for the evaporated milk.
SPICED SOUFFLE CREPE WITH SAUTEED APPLES
This comes from Amanda Hessler in The New York Times. Hessler writes, “Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.” Makes 8 to 10 servings in 1 hour.
To view this online, click here.
Ingredients
5 tablespoons unsalted butter
6 sprigs thyme
4 tart apples, peeled, cored and quartered
3/4 cup, plus 2 tablespoons, sugar
1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs, separated
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup, plus 1 tablespoon, cake flour
Salt
2 cups whole milk, at room temperature
Confectioners' sugar, for dusting
Vanilla ice cream or crème fraîche (optional)
Preparation
Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
SLOW-COOKER ENCHILADA SLOPPY JOES
This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4
To view this online, click here.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 lb ground beef
1 tablespoon Old El Paso™ taco seasoning mix
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend (4 oz)
4 soft burger buns
Directions
Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.
Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.
Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.
Serve on buns. Top with remaining cheese. Enjoy!
”BETTER THAN THE DELI” MACARONI SALAD
This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8
Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
ORANGE PINEAPPLE TORTE
This comes from Familytime.com. It starts out, “This crowd pleaser is so delicious that everyone will want the recipe! Moms love this fabulous dessert.” Prep. time: 8 minutesCooking time: 30 mins. Serves: 12
Ingredients
1 package yellow light cake mix, (18-1/4 ounces)
2 packages (1 ounce each pkg) sugar-free instant vanilla pudding, divided
4 egg whites
1 cup water
1/4 cup Vegetable Oil
1/4 teaspoon baking soda
1 cup cold skim milk
1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
1 can (20 ounces) unsweetened, crushed pineapple, well-drained
1 can (11 ounces) mandarin oranges, drained, divided
fresh mint, optional
Directions
In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to a wire rack to cool completely.
For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping.
In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.
Monday, September 14, 2015
Meatless Monday
Here's to another (hopefully) great week, along with six vegetarian recipes. Enjoy!
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
VEGETARIAN TACO SOUP IN THE CROCKPOT
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both! This vegetarian taco soup recipe isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.” Prep Time: 5 minutes; Cook Time: 480 minutes (8 hours); Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
SLOW-COOKER STRAWBERRY-RHUBARB CRISP
When I was a kid, my parents bought a place in the northeast corner of Connecticut. (Actually, two places, both with plenty of memories.) The second place had a good-sized garden that the previous owners had put in; the fresh fruits and veggies were wonderful. One of the garden's offerings was rhubarb, which threatened to overtake the garden. It was the first time I'd had rhubarb; I've been a fan ever since. Whenever I run across a recipe that includes rhubarb as an ingredient, I'm reminded many wonderful memories.
This recipe comes from Tablespoon.com, and begins, “Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.” Prep Time: 10 min; Total Time: 2 hr 40 min; Makes 6 servings.
To view this online, click here.
Ingredients
3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup Betty Crocker™ SuperMoist™ yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired
Directions
In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
BAKED PUMPKIN PASTA
Another recipe from Fiona Haynes, who writes, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6
To view this online, click here.
12 ounces uncooked penne pasta
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 small zucchini, halved lengthwise, then sliced
1/2 tsp dried thyme
1 tsp dried sage
1 15 ounce can pure pumpkin
1 cup part skim ricotta cheese
1/2 cup water reserved from pasta pot
1/2 cup shredded parmesan cheese
Preparation
Preheat oven to 400 degrees.
Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin and ricotta cheese.
Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g
CORNBREAD AND PINTO BEAN SHEPHERD'S PIE
This comes from the January/February 2013 issue of Vegetarian Times, page 30. It starts off, “Serve this dish with taco toppings (such as salsa, chile and bell peppers, radishes, and shredded lettuce) that can be sprinkled over each serving.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved
3 Tbs. tomato paste
1 Tbs. olive oil
1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided
2 1/2 Tbs. chili powder
3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided
6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills
1 1/3 cups plain nonfat Greek yogurt, divided
1 large egg
1 1/2 Tbs. sugar
Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.
Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.
Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.
Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake 10 minutes, or until cornbread is set and golden.
Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.
Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.
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
VEGETARIAN TACO SOUP IN THE CROCKPOT
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both! This vegetarian taco soup recipe isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.” Prep Time: 5 minutes; Cook Time: 480 minutes (8 hours); Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
SLOW-COOKER STRAWBERRY-RHUBARB CRISP
When I was a kid, my parents bought a place in the northeast corner of Connecticut. (Actually, two places, both with plenty of memories.) The second place had a good-sized garden that the previous owners had put in; the fresh fruits and veggies were wonderful. One of the garden's offerings was rhubarb, which threatened to overtake the garden. It was the first time I'd had rhubarb; I've been a fan ever since. Whenever I run across a recipe that includes rhubarb as an ingredient, I'm reminded many wonderful memories.
This recipe comes from Tablespoon.com, and begins, “Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.” Prep Time: 10 min; Total Time: 2 hr 40 min; Makes 6 servings.
To view this online, click here.
Ingredients
3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup Betty Crocker™ SuperMoist™ yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired
Directions
In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
BAKED PUMPKIN PASTA
Another recipe from Fiona Haynes, who writes, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6
To view this online, click here.
12 ounces uncooked penne pasta
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 small zucchini, halved lengthwise, then sliced
1/2 tsp dried thyme
1 tsp dried sage
1 15 ounce can pure pumpkin
1 cup part skim ricotta cheese
1/2 cup water reserved from pasta pot
1/2 cup shredded parmesan cheese
Preparation
Preheat oven to 400 degrees.
Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin and ricotta cheese.
Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g
CORNBREAD AND PINTO BEAN SHEPHERD'S PIE
This comes from the January/February 2013 issue of Vegetarian Times, page 30. It starts off, “Serve this dish with taco toppings (such as salsa, chile and bell peppers, radishes, and shredded lettuce) that can be sprinkled over each serving.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved
3 Tbs. tomato paste
1 Tbs. olive oil
1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided
2 1/2 Tbs. chili powder
3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided
6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills
1 1/3 cups plain nonfat Greek yogurt, divided
1 large egg
1 1/2 Tbs. sugar
Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.
Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.
Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.
Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake 10 minutes, or until cornbread is set and golden.
Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.
Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.
Friday, September 11, 2015
Weekend Recipes
Finally - the weekend! Okay, so it's technically Friday, but if it's Friday, can the weekend be far behind? I think not. In the meantime, here are six yummy recipes to kick-start the weekend. Enjoy!
ROOT VEGETABLE HASH FOR WEEKEND BRUNCH WARRIORS
This colorful, yummy recipe comes from Tablespoon.com, and starts off, “Use up those delicious summer garden veggies with this easy hash!” Prep Time: 25 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
3 red beets, diced
2 carrots, chopped
1 sweet potato, chopped
2 zucchini, chopped
1 small onion, chopped
1/4 cup olive oil
1/4 cup fresh sage, chopped
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
ROCKY ROAD CAKE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9” pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
LATKES WITH SOUR CREAM-MUSHROOM SAUCE
This comes from FamilyTime, and begins, “Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.” Serves: 16; Prep Time: 20 minutes; Cook Time: 20 minutes.
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=66169.
Ingredients
2 large russet potatoes, shredded (about 3 cups)
5 green onions, chopped (about 1/2 cup plus 2 tablespoons)
1/4 cup all-purpose flour
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
vegetable oil
1 cup sour cream
Directions
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
CHICKEN POT PIE CUPCAKES
If you're like me, you're thinking, Chicken Pot Pie Cupcakes? But then, maybe it's not so far-fetched.
This recipe comes from Tablespoon.com. Prep Time: 20 min; Total Time: 35 min; Servings: 10.
To view this online, click here.
Ingredients
1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup Green Giant™ Valley Fresh Steamers™ frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury™ refrigerated biscuits
Directions
Preheat your oven to 400ºF.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in!
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING
This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."
Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6
Ingredients
2 cup fresh mixed berries*
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla, extract
12 (3/4 inch) slices French bread
2 tablespoons butter, or vegetable oil
1/4 cup powdered sugar
3/4 cup maple syrup, heated
Directions
Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.
*raspberries, blueberries, blackberries and/or halved strawberries
ROOT VEGETABLE HASH FOR WEEKEND BRUNCH WARRIORS
This colorful, yummy recipe comes from Tablespoon.com, and starts off, “Use up those delicious summer garden veggies with this easy hash!” Prep Time: 25 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
3 red beets, diced
2 carrots, chopped
1 sweet potato, chopped
2 zucchini, chopped
1 small onion, chopped
1/4 cup olive oil
1/4 cup fresh sage, chopped
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
ROCKY ROAD CAKE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9” pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
LATKES WITH SOUR CREAM-MUSHROOM SAUCE
This comes from FamilyTime, and begins, “Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.” Serves: 16; Prep Time: 20 minutes; Cook Time: 20 minutes.
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=66169.
Ingredients
2 large russet potatoes, shredded (about 3 cups)
5 green onions, chopped (about 1/2 cup plus 2 tablespoons)
1/4 cup all-purpose flour
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
vegetable oil
1 cup sour cream
Directions
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
CHICKEN POT PIE CUPCAKES
If you're like me, you're thinking, Chicken Pot Pie Cupcakes? But then, maybe it's not so far-fetched.
This recipe comes from Tablespoon.com. Prep Time: 20 min; Total Time: 35 min; Servings: 10.
To view this online, click here.
Ingredients
1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup Green Giant™ Valley Fresh Steamers™ frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury™ refrigerated biscuits
Directions
Preheat your oven to 400ºF.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in!
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING
This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."
Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6
Ingredients
2 cup fresh mixed berries*
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla, extract
12 (3/4 inch) slices French bread
2 tablespoons butter, or vegetable oil
1/4 cup powdered sugar
3/4 cup maple syrup, heated
Directions
Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.
*raspberries, blueberries, blackberries and/or halved strawberries
Thursday, September 10, 2015
Diabetic Thursday
Is it possible to eat non-boring diabetic food? But of course! Here are today's offerings to prove that point. Enjoy!
CHICKEN CORDON BLEU
Thi begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”
Serves: 6
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml
Ingredients
6 boneless, skinless chicken breast halves (4 ounces each)
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
Flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Directions
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.
Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.
Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.
Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg; Carbohydrates: 6.3 g; Exchanges: 4 Meat
THAI CHICKEN WITH BASIL
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/653.shtml
Source: The All New Good Housekeeping Cookbook
Ingredients
1 pound skinless, boneless chicken breast halves
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons vegetable oil
1 large onion (12 ounces), cut into 1/4-inch-thick slices
2 red or green chiles (serrano or jalapeno), seeded and cut into matchstick strips
2 teaspoons minced, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1-1/2 cups loosely packed fresh basil leaves
Directions
With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/4-inch-thick slices. In medium bowl, combine fish sauce, soy sauce, and brown sugar; add chicken slices, tossing to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring frequently (stir-frying), until chicken loses its pink color throughout, 3 to 4 minutes. With slotted spoon, transfer chicken to bowl.
Add onion to marinade remaining in skillet and cook, stir-frying, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic; cook 1 minute longer.
Return chicken to skillet; heat thorough. Stir in basil leaves just before serving.
Nutritional Information Per Serving: Calories: 238; Protein: 31 g; Fat: 5 g; Sodium: 784 mg; Cholesterol: 66 mg; Carbohydrates: 16 g; Exchanges: 4 Lean Meat, 1 Bread/Starch
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
CARROT AND RAISIN SALAD
Servings: 6
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/311.shtml
Ingredients
2-1/2 cups shredded carrots (about 3 large)
3/4 cup chopped celery
1/3 cup raisins
1/3 cup coarsely chopped walnuts
3/4 cup fat-free mayonnaise
1/2 teaspoon Dijon-style mustard
1-2 teaspoons sugar
1/8 teaspoon salt
6 lettuce leaves
Directions
Combine carrots, celery, raisins, and walnuts in medium bowl.
Add remaining ingredients, except lettuce, stirring until blended.
Serve on lettuce-lined salad plates.
Nutritional Information Per Serving: Calories: 115; Protein: 2.6 g; Fat: 4.1 g; Sodium: 460 mg; Cholesterol: 0 mg; Carbohydrates: 19.2 g; Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat
SUMMER SOUP
Servings: 4 (1-cup servings)
Find this recipe at: http://diabeticgourmet.com/recipes/html/312.shtml
Source: Light and Easy Diabetes Cuisine
Ingredients
2 cups water
Salt and pepper to taste
2 new potatoes, peeled, diced
2 carrots, sliced
6 fresh spinach leaves, chopped
1/2 cup fresh green peas or thawed frozen green peas
1 tablespoon arrowroot
1-1/2 cups skim milk
1/4 teaspoon red (cayenne) pepper
1 tablespoon chopped fresh parsley
Directions
In a medium-size saucepan, place water, salt, pepper, potatoes and carrots; bring to a boil. Cover and cook 10 minutes. Add the remaining vegetables and cook 5 minutes more.
Meanwhile, make a paste of the arrowroot and 3 tablespoons of the milk. Add remaining milk and stir into the vegetables. Add cayenne and simmer 5 minutes, until vegetables are tender. Garnish with parsley.
Nutritional Information Per Serving: Calories: 97; Protein: 6 g; Sodium: 112 mg; Cholesterol: 2 mg; Carbohydrates: 18 g; Exchanges: 1/2 Milk, 2 Vegetable
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
CHICKEN CORDON BLEU
Thi begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”
Serves: 6
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml
Ingredients
6 boneless, skinless chicken breast halves (4 ounces each)
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
Flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Directions
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.
Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.
Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.
Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg; Carbohydrates: 6.3 g; Exchanges: 4 Meat
THAI CHICKEN WITH BASIL
Yield: 4 servings
View recipe: http://diabeticgourmet.com/recipes/html/653.shtml
Source: The All New Good Housekeeping Cookbook
Ingredients
1 pound skinless, boneless chicken breast halves
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons vegetable oil
1 large onion (12 ounces), cut into 1/4-inch-thick slices
2 red or green chiles (serrano or jalapeno), seeded and cut into matchstick strips
2 teaspoons minced, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1-1/2 cups loosely packed fresh basil leaves
Directions
With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/4-inch-thick slices. In medium bowl, combine fish sauce, soy sauce, and brown sugar; add chicken slices, tossing to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring frequently (stir-frying), until chicken loses its pink color throughout, 3 to 4 minutes. With slotted spoon, transfer chicken to bowl.
Add onion to marinade remaining in skillet and cook, stir-frying, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic; cook 1 minute longer.
Return chicken to skillet; heat thorough. Stir in basil leaves just before serving.
Nutritional Information Per Serving: Calories: 238; Protein: 31 g; Fat: 5 g; Sodium: 784 mg; Cholesterol: 66 mg; Carbohydrates: 16 g; Exchanges: 4 Lean Meat, 1 Bread/Starch
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
CARROT AND RAISIN SALAD
Servings: 6
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/311.shtml
Ingredients
2-1/2 cups shredded carrots (about 3 large)
3/4 cup chopped celery
1/3 cup raisins
1/3 cup coarsely chopped walnuts
3/4 cup fat-free mayonnaise
1/2 teaspoon Dijon-style mustard
1-2 teaspoons sugar
1/8 teaspoon salt
6 lettuce leaves
Directions
Combine carrots, celery, raisins, and walnuts in medium bowl.
Add remaining ingredients, except lettuce, stirring until blended.
Serve on lettuce-lined salad plates.
Nutritional Information Per Serving: Calories: 115; Protein: 2.6 g; Fat: 4.1 g; Sodium: 460 mg; Cholesterol: 0 mg; Carbohydrates: 19.2 g; Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat
SUMMER SOUP
Servings: 4 (1-cup servings)
Find this recipe at: http://diabeticgourmet.com/recipes/html/312.shtml
Source: Light and Easy Diabetes Cuisine
Ingredients
2 cups water
Salt and pepper to taste
2 new potatoes, peeled, diced
2 carrots, sliced
6 fresh spinach leaves, chopped
1/2 cup fresh green peas or thawed frozen green peas
1 tablespoon arrowroot
1-1/2 cups skim milk
1/4 teaspoon red (cayenne) pepper
1 tablespoon chopped fresh parsley
Directions
In a medium-size saucepan, place water, salt, pepper, potatoes and carrots; bring to a boil. Cover and cook 10 minutes. Add the remaining vegetables and cook 5 minutes more.
Meanwhile, make a paste of the arrowroot and 3 tablespoons of the milk. Add remaining milk and stir into the vegetables. Add cayenne and simmer 5 minutes, until vegetables are tender. Garnish with parsley.
Nutritional Information Per Serving: Calories: 97; Protein: 6 g; Sodium: 112 mg; Cholesterol: 2 mg; Carbohydrates: 18 g; Exchanges: 1/2 Milk, 2 Vegetable
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View recipe: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
Wednesday, September 9, 2015
Cookies!
This is a repeat from July 15, 2014's post. Enjoy!
Who doesn't love cookies, those wonderful little disks of sweetness? Enjoy!
MAPLE SANDWICH COOKIES
Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 18 servings
Barbara Scacchi, who sent this to allrecipes.com, wrote, "Mom loves maple flavoring, so I created this recipe just for her. But the whole family loves these tasty cookies."
Ingredients:
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg yolk
2 cups all-purpose flour
sugar
Filling
1 1/4 cups confectioners' sugar
2 tablespoons milk
2 tablespoons butter or margarine, softened
1/2 teaspoon maple flavoring
Directions:
In a mixing bowl, cream butter and brown sugar. Beat in the egg yolk and flour; mix well. Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 325 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.
CHOCOLATE MAPLE COOKIES
Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 24 servings
Sheree Gilpin, who submitted this to allrecipes.com, wrote"My aunt made these one year for Christmas, and my husband ate about a dozen. Since he liked them so much, I asked for the recipe and have made them often."
Ingredients:
1 1/4 cups shortening
1 1/2 cups packed brown sugar
5 eggs
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Frosting:
2 (1 ounce) squares semisweet chocolate
1 tablespoon butter (no substitutes)
1 1/2 cups confectioners' sugar
1/4 cup milk
Directions:
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking soda and salt; gradually add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
For frosting, melt chocolate and butter in a microwave or heavy saucepan. Add sugar and milk; mix well. Frost cooled cookies.
SEMOLINA SESAME COOKIES
This recipe comes from Seattle's Macrina Bakery. The recipe starts off, “These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery and not too sweet, they'll totally satisfy the 4 p.m. nosh need!” Makes eighteen 3-inch cookies
3/4 cup plus 2 tablespoons unbleached all-purpose flour
1/3 cup plus 1 tablespoon semolina flour
1/4 teaspoon kosher salt
7 tablespoons unsalted butter, at room temperature
1/3 cup plus 1 tablespoon sugar
1 large egg
1/4 cup sesame seeds
Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.
Sift together the flours and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.
Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.
Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)
Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week.
PUMPKIN POLKA DOT COOKIES
Yield: Makes about 4 dozen. Serving size: 1 cookie
View Online: http://diabeticgourmet.com/recipes/html/879.shtml
Source: Equal
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information (Per Serving): Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes
Who doesn't love cookies, those wonderful little disks of sweetness? Enjoy!
MAPLE SANDWICH COOKIES
Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 18 servings
Barbara Scacchi, who sent this to allrecipes.com, wrote, "Mom loves maple flavoring, so I created this recipe just for her. But the whole family loves these tasty cookies."
Ingredients:
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg yolk
2 cups all-purpose flour
sugar
Filling
1 1/4 cups confectioners' sugar
2 tablespoons milk
2 tablespoons butter or margarine, softened
1/2 teaspoon maple flavoring
Directions:
In a mixing bowl, cream butter and brown sugar. Beat in the egg yolk and flour; mix well. Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 325 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.
CHOCOLATE MAPLE COOKIES
Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 24 servings
Sheree Gilpin, who submitted this to allrecipes.com, wrote"My aunt made these one year for Christmas, and my husband ate about a dozen. Since he liked them so much, I asked for the recipe and have made them often."
Ingredients:
1 1/4 cups shortening
1 1/2 cups packed brown sugar
5 eggs
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Frosting:
2 (1 ounce) squares semisweet chocolate
1 tablespoon butter (no substitutes)
1 1/2 cups confectioners' sugar
1/4 cup milk
Directions:
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking soda and salt; gradually add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
For frosting, melt chocolate and butter in a microwave or heavy saucepan. Add sugar and milk; mix well. Frost cooled cookies.
SEMOLINA SESAME COOKIES
This recipe comes from Seattle's Macrina Bakery. The recipe starts off, “These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery and not too sweet, they'll totally satisfy the 4 p.m. nosh need!” Makes eighteen 3-inch cookies
3/4 cup plus 2 tablespoons unbleached all-purpose flour
1/3 cup plus 1 tablespoon semolina flour
1/4 teaspoon kosher salt
7 tablespoons unsalted butter, at room temperature
1/3 cup plus 1 tablespoon sugar
1 large egg
1/4 cup sesame seeds
Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.
Sift together the flours and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.
Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.
Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)
Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week.
PUMPKIN POLKA DOT COOKIES
Yield: Makes about 4 dozen. Serving size: 1 cookie
View Online: http://diabeticgourmet.com/recipes/html/879.shtml
Source: Equal
Ingredients
1/2 cup stick butter, softened
1-1/4 cups Equal Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1-1/2 teaspoons vanilla
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
* May substitute 30 packets Equal sweetener
Directions
Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information (Per Serving): Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes
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