It's Monday, which, in this blog, means it's Meatless Monday. Here are today's six vegetarian recipes to help out. Enjoy!
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
CREAMY SPINACH SOUP WITH PANEER CROUTONS
This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.
2 Tbs. butter, divided
1 small onion, chopped (1 cup)
1 Tbs. thinly sliced fresh ginger
2 cloves garlic, peeled and thinly sliced
2 tsp. curry powder
1/2 tsp. black mustard seeds
1/2 tsp. ground turmeric
1 cup frozen shredded hash browns, thawed
3 2/3 cups low-sodium vegetable broth
1 1-lb. pkg. frozen spinach
4 oz. paneer cheese, cubed (1 cup)
Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.
Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.
nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
LOW FAT BROCCOLI SOUP
Ingredients
2 cups chopped fresh or frozen broccoli
1/2 cup chopped onion
1 (14.5 oz.) can reduced-sodium chicken broth
2 tbsp. cornstarch
1 (12 fluid oz.) can fat-free evaporated milk
Methods
In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.
In a small bowl, whisk cornstarch and 3 tbsp. of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.
Additional Tips prep time 30 Min; ready in30 Min; Makes 4 servings. from mydailymoment.com
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
By Jolinda Hackett, at about.com
Jolinda writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Recipe courtesy of Bush's® Beans.
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
PINEAPPLE COBBLER
From Vegetarian Times, January/February 2012 issue, p. 65
Serves 9
"Pineapples and dates create a luscious filling for this dessert. Experiment with different fruit juices and with dried fruits other than dates."
Filling
5 cups fresh pineapple cubes
1 cup coconut-pineapple juice or unsweetened pineapple juice
1 cup chopped dates
1 1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom or allspice
Topping
1 1/2 cups rolled oats
1/2cup all-purpose or whole-wheat pastry flour
1/2 cup coconut-pineapple juice or unsweetened pineapple juice
1/4 cup brown sugar, optional
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom or nutmeg
1/4 cup vegan margarine
3 Tbs. coconut or safflower oil
Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.
To make Filling: Stir together pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, and cardamom in medium saucepan, and bring to a boil over medium-high heat. Cook 10 minutes, or until dates begin to break apart, stirring frequently.
To make Topping: Combine oats, flour, juice, brown sugar (if using), cinnamon, and cardamom in large bowl. Melt margarine and oil in small saucepan. Stir margarine mixture into oats mixture.
Spoon Filling into prepared baking dish. Spread Topping over Filling, and bake 35 to 40 minutes, or until Topping is golden brown.
nutritional information Per 2/3-cup serving: Calories: 264; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 37 mg; Fiber: 5 g; Sugar: 26 g
Monday, October 19, 2015
Friday, October 16, 2015
Weekend Recipes
Ah…Friday, and the weekend. Even better are autumn Fridays and weekends. Here’s to that time of year…and that time of week. Enjoy!
QUICK AND EASY MARINARA
This, as well as the next three recipes, are from “A New Twist” (by Matthew Kadley, M.S., R.D.) on pages 45 – 46 in the September 2012 issue of Runner’s World. In the article, Kadley writes about different types of pasta, including quinoa and brown-rice pastas, as well as a few others. If you’re looking to broaden your pasta horizon (and if, like me, you’re a pasta fanatic), you might want to dig up the September 2012 issue or check out the Runner’s World website.
1 pound plum tomatoes
4 garlic cloves
2 Tbls balsamic vinegar
oregano, salt & pepper, to taste
3 Tbls olive oil
In a food processor, combine tomatoes, garlic, balsamic vinegar, and oregano, salt and pepper. Process until smooth.
Transfer to saucepan. Stir in olive oil. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
CILANTRO PUMPKIN PESTO
2 C cilantro
1/3 C roasted pumpkin seeds
1/3 C Parmesan
2 garlic cloves
juice of 1/2 a lemon
1/4 teaspoon salt
1/4 C olive oil
Place cilantro, pumpkin seeds, Parmesan garlic, lemon juice and salt in food processor. Pulse until coarsely minced. With machine running, pour in olive oil and process until well combined.
FIRE-ROASTED MEAT SAUCE
1 pound ground beef
1 chopped onion
1 copped bell pepper
3 minced garlic cloves
28-ounce can fire-roasted tomatoes
5-ounce can tomato paste
oregano, basil, chile flakes, salt, pepper, to taste
1/3 C red wine
1 Tbls sugar
Brown ground beef in a pan. Add onion, bell pepper and garlic cloves. Cook 3 minutes. Add tomatoes and tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add red wine and sugar. Simmer, reduce heat, and cook 1 hour.
CREAMY CASHEW MUSHROOM
1 C unsalted raw cashews
1 Tbls butter
1 chopped onion
3 C sliced mushrooms
1 tspn dried thyme
salt and pepper to taste
1 C low-fat milk
Place cashews in a bowl; cover with water and soak 2 hours. Heat butter in pan over medium heat. Add onion, mushrooms, thyme, and salt and pepper. Cook for 7 minutes. Add to a blender with milk and drained cashews; blend until smooth.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
QUICK AND EASY MARINARA
This, as well as the next three recipes, are from “A New Twist” (by Matthew Kadley, M.S., R.D.) on pages 45 – 46 in the September 2012 issue of Runner’s World. In the article, Kadley writes about different types of pasta, including quinoa and brown-rice pastas, as well as a few others. If you’re looking to broaden your pasta horizon (and if, like me, you’re a pasta fanatic), you might want to dig up the September 2012 issue or check out the Runner’s World website.
1 pound plum tomatoes
4 garlic cloves
2 Tbls balsamic vinegar
oregano, salt & pepper, to taste
3 Tbls olive oil
In a food processor, combine tomatoes, garlic, balsamic vinegar, and oregano, salt and pepper. Process until smooth.
Transfer to saucepan. Stir in olive oil. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
CILANTRO PUMPKIN PESTO
2 C cilantro
1/3 C roasted pumpkin seeds
1/3 C Parmesan
2 garlic cloves
juice of 1/2 a lemon
1/4 teaspoon salt
1/4 C olive oil
Place cilantro, pumpkin seeds, Parmesan garlic, lemon juice and salt in food processor. Pulse until coarsely minced. With machine running, pour in olive oil and process until well combined.
FIRE-ROASTED MEAT SAUCE
1 pound ground beef
1 chopped onion
1 copped bell pepper
3 minced garlic cloves
28-ounce can fire-roasted tomatoes
5-ounce can tomato paste
oregano, basil, chile flakes, salt, pepper, to taste
1/3 C red wine
1 Tbls sugar
Brown ground beef in a pan. Add onion, bell pepper and garlic cloves. Cook 3 minutes. Add tomatoes and tomato paste. Season with oregano, basil, chile flakes, salt, and pepper. Add red wine and sugar. Simmer, reduce heat, and cook 1 hour.
CREAMY CASHEW MUSHROOM
1 C unsalted raw cashews
1 Tbls butter
1 chopped onion
3 C sliced mushrooms
1 tspn dried thyme
salt and pepper to taste
1 C low-fat milk
Place cashews in a bowl; cover with water and soak 2 hours. Heat butter in pan over medium heat. Add onion, mushrooms, thyme, and salt and pepper. Cook for 7 minutes. Add to a blender with milk and drained cashews; blend until smooth.
ANYTIME BLACK FOREST BLIZZARD
This was also in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
LITUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
Thursday, October 15, 2015
Thursday Recipes
It seems that most of us, even if we aren't diabetic, have friends and family who are. Sometimes cooking for someone who is can be challenging or, at least, intimidating. But it doesn't have to be. And it also doesn't have to be bland, as anyone who has read more than one post here knows. That said, here are today's offerings. Enjoy!
PEACH & RASPBERRY CRUMBLE
This comes from Diabetes Self-Management. I'm not really sure when, exactly, since I've had it kicking around for years. But it is definitely yummy. Prep time: 15 minutes. Baking time: 30-35 minutes. Yields 6 servings
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, & cinnamon & mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30-35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
SWEDISH MEATBALLS
This recipe is courtesy of Glucerna Shakes.
1 pound extra lean ground sirloin
1 8-oz can Vanilla Glucerna Shake
1/2 C onion, grated
1 medium potato, grated
1/2 C dry bread crumbs
1/2 tsp salt
1 10 3/4 oz can condensed Healthy Request cream of mushroom soup
3/4 C fat-free, no-sodium beef broth
1/4 tsp garlic powder
1/8 tsp onion powder
1 1/2 tsp Worcestershire sauce
1/4 tsp pepper (optional)
3 C cooked egg noodles
Preheat oven to 425 degrees.
In large bowl, mix ground sirloin, 1/2 C Glucerna Shake, onion, potato, bread crumbs & salt. Form into 30 1 1/4-inch meatballs.
In small bowl, combine soup, remaining Glucerna Shake, beef broth, garlic powder, onion powder, Worcestershire sauce & pepper. Whisk until well blended.
Place formed meatballs into 2-quart casserole dish. Pour soup mixture over meatballs. Bake uncovered for 40-45 minutes or until meatballs are cooked through. Spoon meatballs & sauce over cooked noodles & serve.
Meatballs & sauce can be frozen in individual servings for quick meals.
Nutrition (fixed w/Glucerna Shake): Servings: 6
Per serving: Calories: 320; Cal. From fat: 80; total fat 9g; sat. fat 2.5 g; cholesterol 70 mg; sodium 380 mg; potassium 240 mg; carbo. 39 g; fiber 4g; Sugar 3g; protein 23g
Diabetic exhanges: 2 starch; 2 very lean mean; 1 low-fat milk; 1/2 fat
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
LIGHT SPINACH SALAD
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/775.shtml
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g ; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
SPAGHETTI SQUASH LASAGNA
This recipe starts out, “With only 5 simple ingredients and 5.5 g carbs, who wouldn't love this luscious lasagna? Just 10 minutes in the oven and it's on you table piping hot.” Serves 12.
To view this recipe online, click here.
Ingredients
2 cups cooked spaghetti squash
2 lbs browned ground beef (lean)
2 cups spaghetti sauce
3 cups cottage cheese
1 cup shredded cheddar cheese
Directions
Place cooked spaghetti squash strands in casserole dish.
Layer each remaining ingredient in the dish. Sprinkle cheese on top.
Place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through.
Nutritional Facts: Calories: 254.9; Total Fat: 15.9 g; Cholesterol: 60.5 mg; Sodium: 306.1 mg; Total Carbohydrate: 5.5 g; Dietary Fiber:1.0 g; Protein: 21.4 g
SUN-DRIED TOMATO AND ARTICHOKE PIZZAS
Yield: 24 appetizers; Serving size: 1 appetizer
View online: http://diabeticgourmet.com/recipes/html/773.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat or oat-bran pita pockets (6-inch rounds)
1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
1 cup chopped canned or marinated artichoke hearts, well drained
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 400 degrees F.
Arrange the pitas on a large baking sheet and scatter a quarter of the sun-dried tomatoes and artichoke hearts over each one, and top with some of the cheese.
Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.
Nutritional Information Per Serving: Calories: 40; Protein: 2 g; Fat: 1 g; Sodium: 82 mg; Cholesterol: 2 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Carbohydrates: 6 g; Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
PEACH & RASPBERRY CRUMBLE
This comes from Diabetes Self-Management. I'm not really sure when, exactly, since I've had it kicking around for years. But it is definitely yummy. Prep time: 15 minutes. Baking time: 30-35 minutes. Yields 6 servings
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, & cinnamon & mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30-35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
SWEDISH MEATBALLS
This recipe is courtesy of Glucerna Shakes.
1 pound extra lean ground sirloin
1 8-oz can Vanilla Glucerna Shake
1/2 C onion, grated
1 medium potato, grated
1/2 C dry bread crumbs
1/2 tsp salt
1 10 3/4 oz can condensed Healthy Request cream of mushroom soup
3/4 C fat-free, no-sodium beef broth
1/4 tsp garlic powder
1/8 tsp onion powder
1 1/2 tsp Worcestershire sauce
1/4 tsp pepper (optional)
3 C cooked egg noodles
Preheat oven to 425 degrees.
In large bowl, mix ground sirloin, 1/2 C Glucerna Shake, onion, potato, bread crumbs & salt. Form into 30 1 1/4-inch meatballs.
In small bowl, combine soup, remaining Glucerna Shake, beef broth, garlic powder, onion powder, Worcestershire sauce & pepper. Whisk until well blended.
Place formed meatballs into 2-quart casserole dish. Pour soup mixture over meatballs. Bake uncovered for 40-45 minutes or until meatballs are cooked through. Spoon meatballs & sauce over cooked noodles & serve.
Meatballs & sauce can be frozen in individual servings for quick meals.
Nutrition (fixed w/Glucerna Shake): Servings: 6
Per serving: Calories: 320; Cal. From fat: 80; total fat 9g; sat. fat 2.5 g; cholesterol 70 mg; sodium 380 mg; potassium 240 mg; carbo. 39 g; fiber 4g; Sugar 3g; protein 23g
Diabetic exhanges: 2 starch; 2 very lean mean; 1 low-fat milk; 1/2 fat
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
View online: http://diabeticgourmet.com/recipes/html/768.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat
LIGHT SPINACH SALAD
Yield: 2 servings
View online: http://diabeticgourmet.com/recipes/html/775.shtml
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g ; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
SPAGHETTI SQUASH LASAGNA
This recipe starts out, “With only 5 simple ingredients and 5.5 g carbs, who wouldn't love this luscious lasagna? Just 10 minutes in the oven and it's on you table piping hot.” Serves 12.
To view this recipe online, click here.
Ingredients
2 cups cooked spaghetti squash
2 lbs browned ground beef (lean)
2 cups spaghetti sauce
3 cups cottage cheese
1 cup shredded cheddar cheese
Directions
Place cooked spaghetti squash strands in casserole dish.
Layer each remaining ingredient in the dish. Sprinkle cheese on top.
Place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through.
Nutritional Facts: Calories: 254.9; Total Fat: 15.9 g; Cholesterol: 60.5 mg; Sodium: 306.1 mg; Total Carbohydrate: 5.5 g; Dietary Fiber:1.0 g; Protein: 21.4 g
SUN-DRIED TOMATO AND ARTICHOKE PIZZAS
Yield: 24 appetizers; Serving size: 1 appetizer
View online: http://diabeticgourmet.com/recipes/html/773.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat or oat-bran pita pockets (6-inch rounds)
1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
1 cup chopped canned or marinated artichoke hearts, well drained
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 400 degrees F.
Arrange the pitas on a large baking sheet and scatter a quarter of the sun-dried tomatoes and artichoke hearts over each one, and top with some of the cheese.
Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.
Nutritional Information Per Serving: Calories: 40; Protein: 2 g; Fat: 1 g; Sodium: 82 mg; Cholesterol: 2 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Carbohydrates: 6 g; Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
Wednesday, October 14, 2015
Wednesday Recipes
It's feeling a little cooler in Florida...not cold, but nice out. With the lower humidity, it almost feels like autumn. Yay! And now, today's six recipes. Enjoy!
QUICK SKILLET ZITI
This comes from FamilyTime. It starts with, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.” Serves: 4 servings (1 1/ 4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes.
To view this online, click here.
Note: If you're a vegetarian, as I am, you can replace the ground beef with a variety of tofu crumbles.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
PUMPKIN RISOTTO
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "A warm and comforting dish for fall or winter, this pumpkin risotto, a classic from Northern Italy, is easy to make and would make a great side dish for Thanksgiving dinner. Pureeing half of the pumpkin gives the risotto a lovely orange color and makes it so that the pumpkin flavor is distributed evenly through the dish, rather than just in the spoonfuls with pumpkin chunks. You can use any other winter squash in place of pumpkin, for example, acorn squash or butternut squash. This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, or heartier by topping the finished dish with crisp-fried pancetta or bacon, or fresh sage leaves fried in butter until crisp." Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4 servings
To view online, click here.
Ingredients
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 pound pumpkin (or other winter squash), cut into small chunks
4 small shallots, finely minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups of hot chicken or vegetable broth
1/2 cup freshly grated or shaved Parmigiano Reggiano
Other optional toppings for serving:
finely chopped parsley
fried and crumbled pancetta or bacon
sage leaves fried in butter till crisp
chopped fresh rosemary
Preparation
In a large saucepan, heat the oil and 1 tablespoon of the butter over low heat, then add the garlic and pumpkin. Cook for abut 20 minutes, stirring often, until the pumpkin softens and starts to break down. Remove from heat and separate into two halves -- puree one half in a food processor. Set aside.
In another large saucepan, heat 1 1/2 tablespoons of the remaining butter over low heat. Add the shallots and cook until soft and transparent, about 8 minutes.
Add the rice and stir well with a wooden spoon to coat the rice evenly with the oil and butter. Add the white wine and continue cooking, stirring constantly, until the rice has absorbed the wine.
Add 3 cups of the broth and continue cooking and stirring until the liquid has been absorbed. Then add 1 more cup of broth and cook, stirring, until absorbed. Repeat until all 6 cups of broth have been used and the rice is al dente (tender but still chewy).
Stir in the pumpkin puree and chunks, lowering the heat to very low. Add the Parmigiano and remaining butter and stir until both are melted and the mixture is creamy.
Serve immediately in shallow bowls, with additional grated Parmigiano, if desired.
SOUTHWEST SALSA RICE BITES
This comes from FamilyTime, courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert. It starts off, "These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!" Makes 48 rice bites; Prep Time: 15 minutes; Cook Time: 15 to 20 minutes
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67946.
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Directions
Preheat the oven to 350° F.
Mix together the rice and cheese in a large bowl and set aside.
In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.
Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.
Serve warm with additional salsa and sour cream, if desired.
Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
QUICK SKILLET ZITI
This comes from FamilyTime. It starts with, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.” Serves: 4 servings (1 1/ 4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes.
To view this online, click here.
Note: If you're a vegetarian, as I am, you can replace the ground beef with a variety of tofu crumbles.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
PUMPKIN RISOTTO
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "A warm and comforting dish for fall or winter, this pumpkin risotto, a classic from Northern Italy, is easy to make and would make a great side dish for Thanksgiving dinner. Pureeing half of the pumpkin gives the risotto a lovely orange color and makes it so that the pumpkin flavor is distributed evenly through the dish, rather than just in the spoonfuls with pumpkin chunks. You can use any other winter squash in place of pumpkin, for example, acorn squash or butternut squash. This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, or heartier by topping the finished dish with crisp-fried pancetta or bacon, or fresh sage leaves fried in butter until crisp." Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4 servings
To view online, click here.
Ingredients
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 pound pumpkin (or other winter squash), cut into small chunks
4 small shallots, finely minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups of hot chicken or vegetable broth
1/2 cup freshly grated or shaved Parmigiano Reggiano
Other optional toppings for serving:
finely chopped parsley
fried and crumbled pancetta or bacon
sage leaves fried in butter till crisp
chopped fresh rosemary
Preparation
In a large saucepan, heat the oil and 1 tablespoon of the butter over low heat, then add the garlic and pumpkin. Cook for abut 20 minutes, stirring often, until the pumpkin softens and starts to break down. Remove from heat and separate into two halves -- puree one half in a food processor. Set aside.
In another large saucepan, heat 1 1/2 tablespoons of the remaining butter over low heat. Add the shallots and cook until soft and transparent, about 8 minutes.
Add the rice and stir well with a wooden spoon to coat the rice evenly with the oil and butter. Add the white wine and continue cooking, stirring constantly, until the rice has absorbed the wine.
Add 3 cups of the broth and continue cooking and stirring until the liquid has been absorbed. Then add 1 more cup of broth and cook, stirring, until absorbed. Repeat until all 6 cups of broth have been used and the rice is al dente (tender but still chewy).
Stir in the pumpkin puree and chunks, lowering the heat to very low. Add the Parmigiano and remaining butter and stir until both are melted and the mixture is creamy.
Serve immediately in shallow bowls, with additional grated Parmigiano, if desired.
SOUTHWEST SALSA RICE BITES
This comes from FamilyTime, courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert. It starts off, "These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!" Makes 48 rice bites; Prep Time: 15 minutes; Cook Time: 15 to 20 minutes
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67946.
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Directions
Preheat the oven to 350° F.
Mix together the rice and cheese in a large bowl and set aside.
In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.
Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.
Serve warm with additional salsa and sour cream, if desired.
Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
Tuesday, October 13, 2015
Tuesday Recipes
Enjoy!
SWEDISH MEATBALLS
This comes from PureWow, and begins, “Listen, if you can brave the cafeteria line at Ikea for a taste of those famous meatballs, then you can absolutely make this recipe in your own kitchen. Our version sticks pretty closely to the classic in terms of flavors--but it's how we cook the meatballs that makes all the difference. Serve them as an appetizer (an excuse to bust out those cocktail toothpicks) or over mashed potatoes for a warming dinner.” Makes 6 entree servings; start to finish: 1 hour
To view this online, click here.
Ingredients
Meatballs
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 pound ground beef
1 egg
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup plain bread crumbs
Sauce
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups beef broth
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish
Directions
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and grease it lightly with nonstick spray.
Make the meatballs: In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Cool to room temperature.
In a medium bowl, mix the cooled onion mixture with the beef, egg, salt, pepper, allspice and nutmeg to combine. Add the bread crumbs and mix to combine.
Form the mixture into 1-inch meatballs and then transfer the meatballs to the prepared baking sheet. Bake until golden brown and cooked through, 15 to 18 minutes.
Make the sauce: In a medium pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 3 to 4 minutes.
Gradually whisk in the beef broth and bring the mixture to a simmer. Simmer until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper.
When the meatballs are fully cooked, transfer them to the sauce and toss to coat. Serve warm (preferably over mashed potatoes), garnished with parsley.
ICE-CREAM CONE CANNOLI
This also comes from PureWow. This one starts off, “Ever heard the phrase 'Fake it till you make it?' Aside from being some of the wisest words ever spoken, it 100 percent applies to cooking. Take this recipe for cannoli. We keep the filling traditional--just like you'd get at any Italian bakery--but don't futz around trying to make fancy shells for the filling. We prefer a shortcut involving ice-cream cones, which means you can have dessert ready in about 30 minutes.” Makes 1 dozen cannoli; start to finish: 35 minutes
To view this online, go to http://www.purewow.com/recipes/Ice-Cream-Cone-Cannoli
Ingredients
12 sugar cones
2 cups whole-milk ricotta cheese
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons orange zest
1/4 cup chopped dark chocolate
1/4 cup chopped pistachios
Directions
With a serrated knife, cut about 1 1/2 inches off each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.)
In a medium bowl, whisk the ricotta with the sugar,vanilla extract and orange zest to combine. Add the chocolate and mix to combine.
Transfer the ricotta mixture to a 1-gallon ziplock plastic bag. Cut 1/4 inch off a bottom corner of the bag.
Working one at a time, pipe the filling into each cone, stopping when it just reaches the edge.
Dip the ends of the cannoli into the pistachios. Serve within 45 minutes.
SHEPHERD'S PIE
This comes from Campbell's Kitchen, and starts off, “It takes less than 45 minutes to make this delicious pub favorite, right in your own kitchen. Cream of mushroom soup and instant mashed potatoes make it quick and easy!” Prep Time: 20 minutes; Total Time: 35 minutes; Serves:4
To view this online, go to http://www.campbellskitchen.com/recipes/shepherd's-pie-50380.
Ingredients
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
2 1/2 cups reduced fat (2%) milk
1/4 cup (1/2 stick) butter
2 cups instant mashed potato flakes or buds
Directions
Heat the oven to 400°F.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.
Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top! Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon. Reduce the milk to 2 cups. Substitute frozen corn for the peas and carrots. Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2. Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3. Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4. Spoon the potatoes over the beef mixture. Sprinkle with an additional 1/4 cup shredded Cheddar cheese. Bake for 20 minutes or until the potatoes are lightly browned. Sprinkle with 3 green onions, sliced.
POLENTA PIZZA BITES
These tasty treats come from The Food Network's Melissa d'Arabian. She writes, “After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!” Total Time: 10 minutes; Prep: 5 minutes; Cook: 5 minutes; Yield: 8 mini-pizzas; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/polenta-pizza-bites.print.html?oc=linkback
Ingredients
Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)
1 teaspoon olive oil
1/2 cup low-fat jarred marinara sauce
1/2 cup shredded mozzarella cheese
Other toppings if desired (chopped veggies, chicken sausage, ham cubes)
Directions
Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
ULTIMATE CHICKEN POT PIE
This comes from Campbell's Kitchen, and starts off, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.” Prep Time: 15 minutes; Total Time: 50 minutes; Serves: 4.
To view this online, go to http://www.campbellskitchen.com/recipes/ultimate-chicken-pot-pie-61716.
Ingredients
1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
2 cups cubed cooked chicken
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions
Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
COWBOY CHICKEN CASSEROLE
This also comes from Campbell's Kitchen, and starts off, “This comforting casserole combines chicken, tortilla pieces, black beans, corn and salsa, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.” Prep Time: 10 minutes; Total Time: 35 minutes; Serves: 4; Servings are about 1 1/ 2 cups each
To view this online, go to http://www.campbellskitchen.com/recipes/cowboy-chicken-casserole-50099.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup Pace® Chunky Salsa
1/4 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.
SWEDISH MEATBALLS
This comes from PureWow, and begins, “Listen, if you can brave the cafeteria line at Ikea for a taste of those famous meatballs, then you can absolutely make this recipe in your own kitchen. Our version sticks pretty closely to the classic in terms of flavors--but it's how we cook the meatballs that makes all the difference. Serve them as an appetizer (an excuse to bust out those cocktail toothpicks) or over mashed potatoes for a warming dinner.” Makes 6 entree servings; start to finish: 1 hour
To view this online, click here.
Ingredients
Meatballs
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 pound ground beef
1 egg
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup plain bread crumbs
Sauce
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups beef broth
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish
Directions
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and grease it lightly with nonstick spray.
Make the meatballs: In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Cool to room temperature.
In a medium bowl, mix the cooled onion mixture with the beef, egg, salt, pepper, allspice and nutmeg to combine. Add the bread crumbs and mix to combine.
Form the mixture into 1-inch meatballs and then transfer the meatballs to the prepared baking sheet. Bake until golden brown and cooked through, 15 to 18 minutes.
Make the sauce: In a medium pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 3 to 4 minutes.
Gradually whisk in the beef broth and bring the mixture to a simmer. Simmer until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper.
When the meatballs are fully cooked, transfer them to the sauce and toss to coat. Serve warm (preferably over mashed potatoes), garnished with parsley.
ICE-CREAM CONE CANNOLI
This also comes from PureWow. This one starts off, “Ever heard the phrase 'Fake it till you make it?' Aside from being some of the wisest words ever spoken, it 100 percent applies to cooking. Take this recipe for cannoli. We keep the filling traditional--just like you'd get at any Italian bakery--but don't futz around trying to make fancy shells for the filling. We prefer a shortcut involving ice-cream cones, which means you can have dessert ready in about 30 minutes.” Makes 1 dozen cannoli; start to finish: 35 minutes
To view this online, go to http://www.purewow.com/recipes/Ice-Cream-Cone-Cannoli
Ingredients
12 sugar cones
2 cups whole-milk ricotta cheese
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons orange zest
1/4 cup chopped dark chocolate
1/4 cup chopped pistachios
Directions
With a serrated knife, cut about 1 1/2 inches off each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.)
In a medium bowl, whisk the ricotta with the sugar,vanilla extract and orange zest to combine. Add the chocolate and mix to combine.
Transfer the ricotta mixture to a 1-gallon ziplock plastic bag. Cut 1/4 inch off a bottom corner of the bag.
Working one at a time, pipe the filling into each cone, stopping when it just reaches the edge.
Dip the ends of the cannoli into the pistachios. Serve within 45 minutes.
SHEPHERD'S PIE
This comes from Campbell's Kitchen, and starts off, “It takes less than 45 minutes to make this delicious pub favorite, right in your own kitchen. Cream of mushroom soup and instant mashed potatoes make it quick and easy!” Prep Time: 20 minutes; Total Time: 35 minutes; Serves:4
To view this online, go to http://www.campbellskitchen.com/recipes/shepherd's-pie-50380.
Ingredients
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
2 1/2 cups reduced fat (2%) milk
1/4 cup (1/2 stick) butter
2 cups instant mashed potato flakes or buds
Directions
Heat the oven to 400°F.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.
Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top! Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon. Reduce the milk to 2 cups. Substitute frozen corn for the peas and carrots. Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2. Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3. Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4. Spoon the potatoes over the beef mixture. Sprinkle with an additional 1/4 cup shredded Cheddar cheese. Bake for 20 minutes or until the potatoes are lightly browned. Sprinkle with 3 green onions, sliced.
POLENTA PIZZA BITES
These tasty treats come from The Food Network's Melissa d'Arabian. She writes, “After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!” Total Time: 10 minutes; Prep: 5 minutes; Cook: 5 minutes; Yield: 8 mini-pizzas; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/polenta-pizza-bites.print.html?oc=linkback
Ingredients
Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)
1 teaspoon olive oil
1/2 cup low-fat jarred marinara sauce
1/2 cup shredded mozzarella cheese
Other toppings if desired (chopped veggies, chicken sausage, ham cubes)
Directions
Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
ULTIMATE CHICKEN POT PIE
This comes from Campbell's Kitchen, and starts off, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.” Prep Time: 15 minutes; Total Time: 50 minutes; Serves: 4.
To view this online, go to http://www.campbellskitchen.com/recipes/ultimate-chicken-pot-pie-61716.
Ingredients
1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
2 cups cubed cooked chicken
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Directions
Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
COWBOY CHICKEN CASSEROLE
This also comes from Campbell's Kitchen, and starts off, “This comforting casserole combines chicken, tortilla pieces, black beans, corn and salsa, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.” Prep Time: 10 minutes; Total Time: 35 minutes; Serves: 4; Servings are about 1 1/ 2 cups each
To view this online, go to http://www.campbellskitchen.com/recipes/cowboy-chicken-casserole-50099.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup Pace® Chunky Salsa
1/4 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.
Monday, October 12, 2015
Meatless Monday
Monday - the beginning of the work week, and time for Meatless Monday. Here are six recipes to try. Enjoy!
VANILLA RHUBARB COFFEE CAKE [VEGAN]
This comes from One Green Planet. It begins, “A small departure from pie, this coffee cake is the perfect accompaniment to a brunch. For one, it's a coffee cake – so it's cinnamon-y and great with coffee. Plus it's got a mouth-watering balance of sweet vanilla and the tart rhubarb. The rhubarb offers small juicy bursts of tartness in contrast to the soft, most cake.” This dairy-free, vegan recipe serves 8 – 10 and cooks in 60. It can be viewed online by clicking here.
Ingredients
Crumb Toppings:
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons oats
1/4 teaspoon salt
2 tablespoons vegan margarine (cold)
Cake:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup almond milk
1 teaspoon apple cider vinegar
1/3 cup coconut oil, melted (canola works too!)
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 tablespoons egg replacer plus 2 tablespoons war water, mixed well
2 cups chopped rhubarb (thin slices)
Preparation
Preheat the oven to 350 degrees F.
Combine the flour, baking soda, salt and cinnamon in a large bowl and mix well.
Measure the almond milk into a liquid measuring cup. Add the apple cider vinegar and whisk furiously until the mixture becomes frothy. Set aside. The vinegar helps to create a buttermilk flavor.
In a small bowl whisk the oil, sugar, vanilla and the egg replacer mixture. Add the almond milk. Mix until combined.
Add the wet mixture to the dry ingredients. Stir until just combined.
Add the rhubarb pieces and use a sweeping motion with your spatula to gently mix them in. (This is called folding; visualize folding the batter around the pieces of rhubarb.)
Pour the batter into an 8-inch greased cake pan and set aside while you prepare the crumb topping.
Mix the brown sugar, flour, oats and salt in a small bowl. Use a pastry cutter or clean hands (recommended) to mix the margarine into the sugar mixture. Remember that the margarine should be cold! Mix until you have little pieces of margarine covered in sugar, oat and flour. Sprinkle on top of the batter.
Bake for 30 – 35 minutes. The crumb topping should be browned and crisp looking and the cake should be golden.
RANCH SPINACH PASTA SALAD
This comes from Tablespoon.com, and begins, “Grilling tonight? Add a veggie-rich 15-minute pasta salad that gets its start from a Suddenly Salad® mix.” Prep Time: 15 min; Total Time: 15 min; Servings: 6
To view this online, click here.
Ingredients
Disclaimer: The Hidden Valley and Original Ranch trademarks and logos are registered trademarks of the HV Food Products Company.
1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup ranch dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
Directions
Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.
VEGGIE STUFFED BAKED POTATO
This recipe comes from Healing Heart Foundation, and is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
TRADITIONAL FALAFEL
This comes from the September 2012 issue of Vegetarian Times, page 50. It makes 36 falafel balls. The recipe starts off, “The most time-consuming step in this recipe is soaking the chickpeas for 24 hours. After that, the falafel balls come together quickly and easily. Serve with lettuce, tomatoes, tahini, hot sauce, and a minty yogurt sauce.”
1 cup dried chickpeas, rinsed and sorted
1/2 tsp. plus 1/3 tsp. baking soda, divided
1 small leek, white and light green part cut into 4 or 5 pieces
1 cup fresh parsley leaves
3 cloves garlic, peeled
1 Tbs. lemon juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
3–4 drops hot sauce, optional
2 cups canola oil
Place chickpeas and 1/2 tsp. baking soda in large bowl, and cover with 3 to 4 cups water. Soak chickpeas 24 hours. Drain.
Place chickpeas, remaining 1/3 tsp. baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor. Process 30 seconds to 1 minute, or until chunky paste forms.
Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on plate. Repeat with remaining mixture.
Heat oil to 350°F in large skillet over medium heat. Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms. Roll, and cook 1 to 2 minutes more, or until golden brown all over. Transfer to paper-towel-lined plate to drain. Repeat with remaining falafel balls.
nutritional information Per Falafel ball: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 46 mg; Fiber: less than 1 g; Sugar: less than 1 g; Vegan; Gluten-Free
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
VANILLA RHUBARB COFFEE CAKE [VEGAN]
This comes from One Green Planet. It begins, “A small departure from pie, this coffee cake is the perfect accompaniment to a brunch. For one, it's a coffee cake – so it's cinnamon-y and great with coffee. Plus it's got a mouth-watering balance of sweet vanilla and the tart rhubarb. The rhubarb offers small juicy bursts of tartness in contrast to the soft, most cake.” This dairy-free, vegan recipe serves 8 – 10 and cooks in 60. It can be viewed online by clicking here.
Ingredients
Crumb Toppings:
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons oats
1/4 teaspoon salt
2 tablespoons vegan margarine (cold)
Cake:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup almond milk
1 teaspoon apple cider vinegar
1/3 cup coconut oil, melted (canola works too!)
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 tablespoons egg replacer plus 2 tablespoons war water, mixed well
2 cups chopped rhubarb (thin slices)
Preparation
Preheat the oven to 350 degrees F.
Combine the flour, baking soda, salt and cinnamon in a large bowl and mix well.
Measure the almond milk into a liquid measuring cup. Add the apple cider vinegar and whisk furiously until the mixture becomes frothy. Set aside. The vinegar helps to create a buttermilk flavor.
In a small bowl whisk the oil, sugar, vanilla and the egg replacer mixture. Add the almond milk. Mix until combined.
Add the wet mixture to the dry ingredients. Stir until just combined.
Add the rhubarb pieces and use a sweeping motion with your spatula to gently mix them in. (This is called folding; visualize folding the batter around the pieces of rhubarb.)
Pour the batter into an 8-inch greased cake pan and set aside while you prepare the crumb topping.
Mix the brown sugar, flour, oats and salt in a small bowl. Use a pastry cutter or clean hands (recommended) to mix the margarine into the sugar mixture. Remember that the margarine should be cold! Mix until you have little pieces of margarine covered in sugar, oat and flour. Sprinkle on top of the batter.
Bake for 30 – 35 minutes. The crumb topping should be browned and crisp looking and the cake should be golden.
RANCH SPINACH PASTA SALAD
This comes from Tablespoon.com, and begins, “Grilling tonight? Add a veggie-rich 15-minute pasta salad that gets its start from a Suddenly Salad® mix.” Prep Time: 15 min; Total Time: 15 min; Servings: 6
To view this online, click here.
Ingredients
Disclaimer: The Hidden Valley and Original Ranch trademarks and logos are registered trademarks of the HV Food Products Company.
1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup ranch dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
Directions
Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.
VEGGIE STUFFED BAKED POTATO
This recipe comes from Healing Heart Foundation, and is listed as "a portable meal." I list it as yummy!
4 large baking potatoes
1 1/4 C soymilk
1 C each: frozen peas, corn, beans or greens (or any combination)
3/4 C grated fat-free soy cheese, cheddar or jalapeno jack flavor
pinch garlic powder
paprika
Preheat oven to 475 degrees. Chop vegetables, thaw if frozen. Set aside. Scrub potatoes, stab in two places with a knife or fork. Place on middle oven rack. Bake about one hour, until tender. Reduce oven heat to 350 degrees. Remove potatoes from oven and cut off a small portion of the top and scrape out soft part. Carefully scoop out potato center from the remaining part of the potato, but do not break the skin. Reserve.
Mash the potato innards in a bowl, adding small amounts of soymilk until smooth. Stir in vegetables and soy cheese. Heap the potato mixture back into the potato shells, using all of the mixture. Sprinkle with paprika. Bake on a non-stick sheet for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
4 servings, each 339 calories: 2% from fat (0.85 g), 86% from carbohydrates (74.9 g), 12% from protein (10.2 g). Sodium 89 mg, Fiber 7.5 g.
Healing Heart Hint: These can be frozen for up to six months and reheated for a lunch or a snack. When defrosted, they can be kept a few days in the refrigerator and then microwaved or reheated in an oven. Do not re-freeze.
SLOPPY JOES
One last recipe from Healing Heart Foundation. This is meatless!
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
TRADITIONAL FALAFEL
This comes from the September 2012 issue of Vegetarian Times, page 50. It makes 36 falafel balls. The recipe starts off, “The most time-consuming step in this recipe is soaking the chickpeas for 24 hours. After that, the falafel balls come together quickly and easily. Serve with lettuce, tomatoes, tahini, hot sauce, and a minty yogurt sauce.”
1 cup dried chickpeas, rinsed and sorted
1/2 tsp. plus 1/3 tsp. baking soda, divided
1 small leek, white and light green part cut into 4 or 5 pieces
1 cup fresh parsley leaves
3 cloves garlic, peeled
1 Tbs. lemon juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
3–4 drops hot sauce, optional
2 cups canola oil
Place chickpeas and 1/2 tsp. baking soda in large bowl, and cover with 3 to 4 cups water. Soak chickpeas 24 hours. Drain.
Place chickpeas, remaining 1/3 tsp. baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor. Process 30 seconds to 1 minute, or until chunky paste forms.
Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on plate. Repeat with remaining mixture.
Heat oil to 350°F in large skillet over medium heat. Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms. Roll, and cook 1 to 2 minutes more, or until golden brown all over. Transfer to paper-towel-lined plate to drain. Repeat with remaining falafel balls.
nutritional information Per Falafel ball: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 46 mg; Fiber: less than 1 g; Sugar: less than 1 g; Vegan; Gluten-Free
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
Friday, October 9, 2015
Weekend Recipes
Finally, the weekend! Here are today's recipes. Enjoy!
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GRILLED CHICKEN SALSA VERDE
This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.
To view online, click here.
Ingredients
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
BRUSCHETTA
This comes from Ree Drummond of The Food Network's The Pioneer Woman. It starts off, “Red and yellow grape tomatoes are the star of this two-bite appetizer. These juicy in-season bites only need a bit of garlic, oil, balsamic and basil before they're spooned onto grilled baguette slices.” Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr.; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.print.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GRILLED CHICKEN SALSA VERDE
This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.
To view online, click here.
Ingredients
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
BRUSCHETTA
This comes from Ree Drummond of The Food Network's The Pioneer Woman. It starts off, “Red and yellow grape tomatoes are the star of this two-bite appetizer. These juicy in-season bites only need a bit of garlic, oil, balsamic and basil before they're spooned onto grilled baguette slices.” Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr.; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.print.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
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