Six vegan diabetic recipes to try your hand at. Enjoy!
ORANGE AND JICAMA SALAD
Serves 2. To view online, go to http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.
Nutritional Information (Per Serving): Calories: 282; Protein: 4.9 g; Sodium: 36 mg; Fat: 2.8 g; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
BROCCOLI WITH ASIAN TOFU
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).
Yield: 4 servings
Serving size: 2 slices tofu, with broccoli and marinade mixture
Source: Deliciously Healthy Dinners
Find this recipe at: http://diabeticgourmet.com/recipes/html/995.shtml
Ingredients
1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray
Directions
Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. Set aside.
Meanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saute for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. Add broccoli and reserved marinade, and gently mix until well-coated.
Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
Nutritional Information Per Serving: Calories: 183; Protein: 14 g; Fat: 11 g; Sodium: 341 mg; Cholesterol: 0 mg ; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 13 g
GREEN BEANS WITH SUNFLOWER SEEDS
Makes: About 3 cups (6 Servings)
Source: The New Family Cookbook For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View recipe: http://diabeticgourmet.com/recipes/html/867.shtml
Ingredients
1 pound fresh green beans
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper flakes
2 tablespoons shelled sunflower seeds
1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
Directions
Snap the ends off the beans. If they are very young, leave the beans whole; if large, break the beans into 2-inch lengths. Place the beans in a saucepan; add 1 cup water and the onion, garlic, salt, and pepper.
Cover and bring to a boil; reduce the heat to a simmer, and cook about 8 minutes, until the beans are crisp-tender; drain.
Sprinkle the sunflower seeds and oregano over the beans. Toss lightly to mix.
Nutritional Information Per Serving: Calories: 38; Protein: 2 g; Fat: 2 g; Sodium: 37 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
TERIYAKI TOFU KABOBS
Yield: 4 servings (2 skewers per serving)
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
8 bamboo skewers
3/4 pound extra firm tofu, drained and cut into 32 cubes
1 red pepper, cut into 16 squares
1 cup canned pineapple chunks, reserve 1/2 cup juice
1 tablespoon lite soy sauce
1 clove garlic, minced
2 teaspoon minced ginger
Directions
Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.
Nutritional Information Per Serving (2 kabobs): Calories: 107, Fat: 2 g, Cholesterol: 0 mg, Sodium: 147 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 14 g, Protein: 7 g, Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat
EGGPLANT AND CHICKPEA STEW
This comes from the Diabetic Connect e-newsletter. It starts, “This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side.” Makes 8 servings; serving size: 1 1/4 cups; Time: 285 minutes (45 minutes prep)
To view this online, click here.
Ingredients
1 ounce dried porcini mushrooms
3 cups hot water
2 large eggplants (about 1 1/2 pounds each)
3 tablespoons extra-virgin olive oil, divided
2 large onions, thinly sliced
6 cloves garlic, minced
2 teaspoons dried oregano, crumbled
1 small (1-inch) cinnamon stick
1 teaspoon salt
1 teaspoon freshly ground pepper
1 bay leaf
1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
1 28-ounce can tomatoes (see Note), drained and coarsely chopped
1/4 cup finely chopped fresh parsley
Directions
Preheat oven to 400°F.
Combine dried
mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.
Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.
Variation: Turn 3 cups of leftover stew into Eggplant and Chickpea Baked Pasta. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. Bring a large pot of water to a boil. Cook 8 ounces whole-wheat fusilli according to package directions. Drain and rinse. Combine 1/2 cup coarse dry whole-wheat breadcrumbs (see Note) and 1 tablespoon extra-virgin olive oil in a small bowl. Toss the pasta with 3 cups stew, 1 cup crumbled feta cheese, 1/4 cup chopped fresh mint (or basil) and 2 tablespoons lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with 1/4 cup chopped fresh mint (or basil).
Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Tip: To quick-soak chickpeas (or other dried beans), place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
Thursday, February 18, 2016
Wednesday, February 17, 2016
Wednesday Recipes
Enjoy!
PINK VELVET CHEESECAKE SWIRL BROWNIES
This comes from the Tablespoon e-newsletter. It begins, “These colorful pink brownies are definitely not brown – or boring!” Prep Time: 25 minutes; Total Time: 4 hours 0 minutes; Makes 24 servings.
To view this online, along with a step by step photographic tutorial, click here.
Ingredients
1 Betty Crocker™ SuperMoist™ Cake Mix white
1/2 cup butter, melted
1 egg
1 teaspoon chocolate extract
2 tablespoons milk or water, plus 2 more tablespoons
1 teaspoon Betty Crocker™ gel food color Neon Pink
1 (8 oz.) block cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
Directions
Preheat oven to 325ºF.
Line a 9x13-inch pan with non-stick tin foil or with parchment paper and spray with baking spray. Combine cake mix, melted butter, egg, chocolate extract, 2 tablespoons milk and pink food coloring in a mixing bowl. Stir until combined.
Reserve 1/2 cup of batter, then pour the rest into prepared pan. Spread batter in a thin layer in bottom of pan. Stir the remaining 2 tablespoons milk into reserved batter, thinning it out.
Stir together cream cheese and sugar (or pulse in a food processor). Add egg and vanilla extract and stir until smooth. Pour cheesecake filling over the brownie batter. Drizzle the reserved pink batter over cheesecake, then swirl using a fork or knife.
Bake uncovered for 18 minutes. Remove and cover pan with tin foil. Return to oven for 6-8 more minutes. The center will still jiggle slightly and will firm up as it cools.
Cool at room temperature for about an hour, then refrigerate for at least 2 hours.
When ready to serve, cut into 24 squares. Store any extras in refrigerator.
30-MINUTE PIZZA PASTA SKILLET
This comes from the Tablespoon e-newsletter, and begins, “Ready, set, go! Pizza flavors wrap up a skillet meal in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Makes 4 servings.
To view this online, click here.
Ingredients
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
ONE-POT CHEESY CHICKEN ENCHILADA PASTA
This also comes from the Tablespoon e-newsletter. It begins, “Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.” Prep Time: 30 min; Total Time: 30 min; Makes 6 servings.
To view this online, click here.
Ingredients
1/2 lb uncooked medium pasta shells
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) Green Giant™ SteamCrisp™ Niblets™ whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired
Directions
In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
Top with green onion greens. Serve with cilantro, lime wedges and sour cream.
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
CHEWY FUDGE BROWNIES
This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.
To view these online, click here.
Ingredients
1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour
Preparation
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
PINK VELVET CHEESECAKE SWIRL BROWNIES
This comes from the Tablespoon e-newsletter. It begins, “These colorful pink brownies are definitely not brown – or boring!” Prep Time: 25 minutes; Total Time: 4 hours 0 minutes; Makes 24 servings.
To view this online, along with a step by step photographic tutorial, click here.
Ingredients
1 Betty Crocker™ SuperMoist™ Cake Mix white
1/2 cup butter, melted
1 egg
1 teaspoon chocolate extract
2 tablespoons milk or water, plus 2 more tablespoons
1 teaspoon Betty Crocker™ gel food color Neon Pink
1 (8 oz.) block cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
Directions
Preheat oven to 325ºF.
Line a 9x13-inch pan with non-stick tin foil or with parchment paper and spray with baking spray. Combine cake mix, melted butter, egg, chocolate extract, 2 tablespoons milk and pink food coloring in a mixing bowl. Stir until combined.
Reserve 1/2 cup of batter, then pour the rest into prepared pan. Spread batter in a thin layer in bottom of pan. Stir the remaining 2 tablespoons milk into reserved batter, thinning it out.
Stir together cream cheese and sugar (or pulse in a food processor). Add egg and vanilla extract and stir until smooth. Pour cheesecake filling over the brownie batter. Drizzle the reserved pink batter over cheesecake, then swirl using a fork or knife.
Bake uncovered for 18 minutes. Remove and cover pan with tin foil. Return to oven for 6-8 more minutes. The center will still jiggle slightly and will firm up as it cools.
Cool at room temperature for about an hour, then refrigerate for at least 2 hours.
When ready to serve, cut into 24 squares. Store any extras in refrigerator.
30-MINUTE PIZZA PASTA SKILLET
This comes from the Tablespoon e-newsletter, and begins, “Ready, set, go! Pizza flavors wrap up a skillet meal in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Makes 4 servings.
To view this online, click here.
Ingredients
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
ONE-POT CHEESY CHICKEN ENCHILADA PASTA
This also comes from the Tablespoon e-newsletter. It begins, “Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.” Prep Time: 30 min; Total Time: 30 min; Makes 6 servings.
To view this online, click here.
Ingredients
1/2 lb uncooked medium pasta shells
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) Green Giant™ SteamCrisp™ Niblets™ whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired
Directions
In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
Top with green onion greens. Serve with cilantro, lime wedges and sour cream.
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
CHEWY FUDGE BROWNIES
This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.
To view these online, click here.
Ingredients
1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour
Preparation
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
Tuesday, February 16, 2016
Tuesday Recipes
Today's post starts off with a three Recall Notices: Braga Organic Farms is recalling their pistachios sold both online and in retail stores because of a potential Salmonella contamination risk. Read more here.
Also being recalled are meal replacements by Garden of Life. You can read more here.
And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.
And now for today's six recipes. Enjoy!
DOUBLE CHOCOLATE MOCHA MUFFINS
This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”
To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.
Ingredients
1 1/3 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 Tablespoons instant coffee powder
2 eggs
2 Tablespoons coconut oil, melted
2/3 cup plain fat free Greek yogurt
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.
Add the dry ingredients, and mix until incorporated, about another minute on low.
Fold in the chocolate chips.
Pour batter into a standard 12-cup muffin tin, about half full in each cup.
Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.
CHOCOVADO PUDDING
This also comes from Today's Food Club. Lindsey Smith, who created this, wrote, “When I was a kid, pudding packs were staples in my lunchbox. However, they are often full of sugar and other ingredients. As I got older, I wanted to recreate something that tasted like pudding and had the same consistency, except with a healthy flair. That’s when I created this easy Chocovado Pudding using whole foods and simple ingredients. You can even jar the finished product and create your own pudding packs for your lunchbox.” Yield: 2 Servings; Prep Time: 5 minutes; Cooking Time: 5 minutes
To view this online, go to http://community.today.com/foodclub/recipe/chocovado-pudding.
Ingredients
1 avocado
1 banana (preferably frozen)
1/2 cup almond milk or rice milk
1 tablespoon raw cacao powder
1/2 tablespoon honey or maple syrup (or more if you like it sweet!)
Ice cubes (if desired)
Preparation
In a blender, combine the avocado, banana, almond or rice milk, cacao, and honey or maple syrup until smooth. Add ice for a thicker texture, if desired.
Serve immediately.
ONE POT BBQ CHEESEBURGER PASTA
This comes from the Tablespoon e-newsletter. It begins, “Try this delicious meat-lovers meal with a barbeque twist! Not only will it serve a large family, but it will be a favorite with everyone.” Prep Time: 15 min; Total Time: 20 min; Makes 10 servings.
To view this online, click here.
Ingredients
1 lb ground turkey
2 cups hot water
4 cups milk
1 box (11.6 oz) Hamburger Helper™ cheeseburger macaroni Twin Pack
1 cup shredded Cheddar cheese
1/2 cup bacon bits
1/4 cup barbecue sauce
Directions
In 12-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese and 1/4 cup bacon bits. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle remaining bacon bits and drizzle barbecue sauce over top of skillet. Stir before serving.
ONE-PAN PASTA AND MEATBALLS
This also comes from the Tablespoon e-newsletter, and begins, “Four ingredients is all you need for an easy Italian night!” Prep Time: 5 min; Total Time: 30 min; Makes 4 servings.
To view this online, click here.
Ingredients
1 cup water
1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any flavor)
1 1/2 cups uncooked elbow macaroni
20 frozen cooked Italian-style or regular meatballs (1 inch)
1 can (2 1/4 oz) sliced ripe olives, drained
Grated Parmesan cheese, if desired
Directions
In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.
Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.
CREAMY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. The recipe begins, “Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.” Time: 1 hour 40 minutes; makes 6 to 8 servings.
To view this oneline, click here.
Ingredients
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Preparation
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
NAKED BANANA CAKE
This comes from The Baker Chick (otherwise known as Audra). Makes 12 servings.
To view this online, click here.
Ingredients
3/4 cup butter, softened
1 cup white sugar
3 eggs – room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk – room temperature
1 cup mashed ripe bananas Ii got this from 2 large bananas)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
For the Frosting:
12 oz cream cheese, softened
8 oz butter, softened
1 teaspoon vanilla bean paste or extract
4 cups powdered sugar
Instructions
Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round. Set aside. (I used 3- 6inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)
In a large mixing bowl cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, beating well after each addition. Mix in the buttermilk and bananas until well-combined.
In a smaller bowl, stir together the dry ingredients. Add them to the batter and beat on low, mixing until almost combined, finishing off mixing by hand, making sure to not over-mix the batter.
Divide batter evenly amongst the 3 pans, and bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool before removing from pans and frosting.
For the Frosting:
Cream together the cream cheese and butter until smooth. Add the vanilla and the powdered sugar, a little at a time until the frosting is smooth and creamy. Add more powdered sugar if you want a more stiff-textured frosting.
Also being recalled are meal replacements by Garden of Life. You can read more here.
And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.
And now for today's six recipes. Enjoy!
DOUBLE CHOCOLATE MOCHA MUFFINS
This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”
To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.
Ingredients
1 1/3 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 Tablespoons instant coffee powder
2 eggs
2 Tablespoons coconut oil, melted
2/3 cup plain fat free Greek yogurt
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.
Add the dry ingredients, and mix until incorporated, about another minute on low.
Fold in the chocolate chips.
Pour batter into a standard 12-cup muffin tin, about half full in each cup.
Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.
CHOCOVADO PUDDING
This also comes from Today's Food Club. Lindsey Smith, who created this, wrote, “When I was a kid, pudding packs were staples in my lunchbox. However, they are often full of sugar and other ingredients. As I got older, I wanted to recreate something that tasted like pudding and had the same consistency, except with a healthy flair. That’s when I created this easy Chocovado Pudding using whole foods and simple ingredients. You can even jar the finished product and create your own pudding packs for your lunchbox.” Yield: 2 Servings; Prep Time: 5 minutes; Cooking Time: 5 minutes
To view this online, go to http://community.today.com/foodclub/recipe/chocovado-pudding.
Ingredients
1 avocado
1 banana (preferably frozen)
1/2 cup almond milk or rice milk
1 tablespoon raw cacao powder
1/2 tablespoon honey or maple syrup (or more if you like it sweet!)
Ice cubes (if desired)
Preparation
In a blender, combine the avocado, banana, almond or rice milk, cacao, and honey or maple syrup until smooth. Add ice for a thicker texture, if desired.
Serve immediately.
ONE POT BBQ CHEESEBURGER PASTA
This comes from the Tablespoon e-newsletter. It begins, “Try this delicious meat-lovers meal with a barbeque twist! Not only will it serve a large family, but it will be a favorite with everyone.” Prep Time: 15 min; Total Time: 20 min; Makes 10 servings.
To view this online, click here.
Ingredients
1 lb ground turkey
2 cups hot water
4 cups milk
1 box (11.6 oz) Hamburger Helper™ cheeseburger macaroni Twin Pack
1 cup shredded Cheddar cheese
1/2 cup bacon bits
1/4 cup barbecue sauce
Directions
In 12-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese and 1/4 cup bacon bits. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle remaining bacon bits and drizzle barbecue sauce over top of skillet. Stir before serving.
ONE-PAN PASTA AND MEATBALLS
This also comes from the Tablespoon e-newsletter, and begins, “Four ingredients is all you need for an easy Italian night!” Prep Time: 5 min; Total Time: 30 min; Makes 4 servings.
To view this online, click here.
Ingredients
1 cup water
1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any flavor)
1 1/2 cups uncooked elbow macaroni
20 frozen cooked Italian-style or regular meatballs (1 inch)
1 can (2 1/4 oz) sliced ripe olives, drained
Grated Parmesan cheese, if desired
Directions
In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.
Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.
CREAMY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. The recipe begins, “Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.” Time: 1 hour 40 minutes; makes 6 to 8 servings.
To view this oneline, click here.
Ingredients
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Preparation
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
NAKED BANANA CAKE
This comes from The Baker Chick (otherwise known as Audra). Makes 12 servings.
To view this online, click here.
Ingredients
3/4 cup butter, softened
1 cup white sugar
3 eggs – room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk – room temperature
1 cup mashed ripe bananas Ii got this from 2 large bananas)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
For the Frosting:
12 oz cream cheese, softened
8 oz butter, softened
1 teaspoon vanilla bean paste or extract
4 cups powdered sugar
Instructions
Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round. Set aside. (I used 3- 6inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)
In a large mixing bowl cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, beating well after each addition. Mix in the buttermilk and bananas until well-combined.
In a smaller bowl, stir together the dry ingredients. Add them to the batter and beat on low, mixing until almost combined, finishing off mixing by hand, making sure to not over-mix the batter.
Divide batter evenly amongst the 3 pans, and bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool before removing from pans and frosting.
For the Frosting:
Cream together the cream cheese and butter until smooth. Add the vanilla and the powdered sugar, a little at a time until the frosting is smooth and creamy. Add more powdered sugar if you want a more stiff-textured frosting.
Monday, February 15, 2016
Meatless Monday
Here are today's six Meatless Monday recipes. Enjoy!
FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
This comes from Melissa Clark in The New York Times. She writes, “In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.” For vegetarians, of course, you could use this as a side for veggie burgers. Ready in 45 minutes; makes 2 to 3 servings as a main course, 4 to 6 as a side dish.
To view this online, click here.
Ingredients
For the Eggplant:
2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned
For the Mint Chutney:
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
1/4 teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)
Preparation
Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
Serve the eggplant topped with the chutney and yogurt if you like.
TABBOULEH (CRACKED WHEAT SALAD)
Yield: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/380.shtml
Ingredients
1/2 cup finely cut bulgur
1 cup finely chopped fresh parsley
1/2 cup chopped onion
1 fresh tomato, cored, seeded, and chopped
3 tablespoons fresh lemon juice
3 tablespoons canola or corn oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 7 g; Sodium: 206 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1 Starch, 1 Fat
GLAZED MAPLE-MUSTARD TEMPEH STRIPS WITH COLLARDS
If you're like me, you may have heard of tempeh and wondered how to cook it. Here's one recipe to get you started. It's from the September 2015 issue of Vegetarian Times, page 44. It starts off, “Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 8-oz. pkg. tempeh, sliced into 1/2-inch strips
1/3cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed
Place tempeh strips in medium heat-proof bowl. Set aside.
Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.
nutritional information Per Per serving (1 cup greens and 4 slices tempeh): Calories: 370; Protein: 18 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 5 g; Sugar: 17 g; Vegan
CINNAMON SWIRL BLUEBERRY COFFEE CAKE
Blueberries! Coffee cake! What's not to like? This also comes from the September 2015 issue of Vegetarian Times, page 63. It begins, “Professional pet sitter and 'obsessive baker' Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. 'This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts and was looking for something special for a weekend breakfast.'” Serves 8.
To view this online, click here.
1 1/4 cups Florida Crystals Organic Cane Sugar, divided
1/4 cup Florida Crystals Organic Brown Sugar
1 1/2 tsp. Eden Foods Organic Ground Cinnamon
2 1/4 cups all-purpose flour, divided
1 Tbs. baking powder
1/4 tsp. salt
1/2 cup Silk Organic Unsweetened Soymilk
1 tsp. vanilla extract
1 1/2 sticks (3/4 cup) vegan butter, such as Earth Balance Vegan Buttery Sticks
3/4 cup plain soy yogurt
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray.
Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside.
Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside.
Stir together soymilk and vanilla extract, and set aside.
Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined.
Mix in flour mixture in three additions, alternating with soymilk mixture.
Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top.
Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries.
Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake.
Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.
nutritional information Per Per slice: Calories: 467; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 73 g; Cholesterol: 0 mg; Sodium: 468 mg; Fiber: 2 g; Sugar: 42 g; Vegan
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
This comes from Melissa Clark in The New York Times. She writes, “In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.” For vegetarians, of course, you could use this as a side for veggie burgers. Ready in 45 minutes; makes 2 to 3 servings as a main course, 4 to 6 as a side dish.
To view this online, click here.
Ingredients
For the Eggplant:
2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned
For the Mint Chutney:
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
1/4 teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)
Preparation
Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
Serve the eggplant topped with the chutney and yogurt if you like.
TABBOULEH (CRACKED WHEAT SALAD)
Yield: 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/380.shtml
Ingredients
1/2 cup finely cut bulgur
1 cup finely chopped fresh parsley
1/2 cup chopped onion
1 fresh tomato, cored, seeded, and chopped
3 tablespoons fresh lemon juice
3 tablespoons canola or corn oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 7 g; Sodium: 206 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1 Starch, 1 Fat
GLAZED MAPLE-MUSTARD TEMPEH STRIPS WITH COLLARDS
If you're like me, you may have heard of tempeh and wondered how to cook it. Here's one recipe to get you started. It's from the September 2015 issue of Vegetarian Times, page 44. It starts off, “Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 8-oz. pkg. tempeh, sliced into 1/2-inch strips
1/3cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed
Place tempeh strips in medium heat-proof bowl. Set aside.
Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.
nutritional information Per Per serving (1 cup greens and 4 slices tempeh): Calories: 370; Protein: 18 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 358 mg; Fiber: 5 g; Sugar: 17 g; Vegan
CINNAMON SWIRL BLUEBERRY COFFEE CAKE
Blueberries! Coffee cake! What's not to like? This also comes from the September 2015 issue of Vegetarian Times, page 63. It begins, “Professional pet sitter and 'obsessive baker' Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. 'This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts and was looking for something special for a weekend breakfast.'” Serves 8.
To view this online, click here.
1 1/4 cups Florida Crystals Organic Cane Sugar, divided
1/4 cup Florida Crystals Organic Brown Sugar
1 1/2 tsp. Eden Foods Organic Ground Cinnamon
2 1/4 cups all-purpose flour, divided
1 Tbs. baking powder
1/4 tsp. salt
1/2 cup Silk Organic Unsweetened Soymilk
1 tsp. vanilla extract
1 1/2 sticks (3/4 cup) vegan butter, such as Earth Balance Vegan Buttery Sticks
3/4 cup plain soy yogurt
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray.
Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside.
Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside.
Stir together soymilk and vanilla extract, and set aside.
Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined.
Mix in flour mixture in three additions, alternating with soymilk mixture.
Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top.
Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries.
Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake.
Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.
nutritional information Per Per slice: Calories: 467; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 73 g; Cholesterol: 0 mg; Sodium: 468 mg; Fiber: 2 g; Sugar: 42 g; Vegan
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
VEGAN CARROT CAKE
This was sent in by Christina Kaoh to the SHARE: Reader Recipes segment. According to the segment, Christina developed this for a friend’s birthday. Serves 15.
Cake
1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1 1/2 cups grated carrots
1 1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Icing
1 1/2 cups confectioner’s sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract
To make Cake: Preheat oven to 350 degrees F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separated bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.
To make icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.
Per slice: Cal: 222; Protein: 2 g; Total Fat: 8 g (1 g sat. fat); Carb: 37 g; Chol: 0 mg; sodium: 205 mg; Fiber: 1 g; sugars: 26 g
Friday, February 12, 2016
Friday Recipes
Here are six recipes to help you through the weekend. Enjoy!
TANDOORI CHICKEN
Yield: 9 servings
Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook
Info: http://diabeticgourmet.com/book_archive/details/16.shtml
Ingredients
3 pounds boneless, skinless chicken breasts
1 cup plain nonfat yogurt
1 teaspoon Morton lite Salt Mixture
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried ginger
1 teaspoon curry powder
2 tablespoons lemon juice
1/2 teaspoon red food coloring, optional
3 cloves garlic, minced
Directions
Mix all ingredients. Marinate chicken in refrigerator for 8 hours or overnight.
Remove chicken from marinade and place on aluminum foil-lined cookie sheet sprayed with non-stick spray.
Bake in a preheated 425 degree F. oven for 35 minutes, or barbecue 5" from hot coals for 10 to 15 minutes, turning once. Serve with rice, if desired.
Nutritional Information Per Serving: Calories: 156; Fat: 1.62 grams; Carbohydrates: 1.78 grams; Protein: 20.6 grams; Sodium: 302 mg; Cholesterol: 76 mg
Exchanges: 3 Lean Meat, 2 Fat
ORANGE AND ALMOND CAKE
Yield: 10 slices
Serving Size: 1 slice
View Online: http://diabeticgourmet.com/recipes/html/613.shtml
Ingredients
3/4 cup all-purpose flour
Pinch of salt
2 teaspoons baking powder
2 large eggs
1/2 cup reduced-fat margarine, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup ground almonds
1/2 teaspoon almond extract
2 teaspoons finely grated orange zest
Directions
Preheat the oven to 350 degrees F.
Lightly grease the base of an 8-inch non-stick baking pan and line with parchment paper.
Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy.
Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture.
Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary.
Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center.
Strip off the parchment paper and leave the cake to cool on a wire rack.
Nutritional Information Per Serving: Chttp://www.tablespoon.com/recipes/skinny-mexican-chicken-casserole/958178f6-6223-4c2a-85f3-61aca1fc7077?utm_source=Email_newsletter&utm_medium=email&utm_campaign=TBSP_01_11_2016alories: 122 ; Protein: 2 g ; Fat: 6 g ; Sodium: 99 mg; Cholesterol: 32 mg ; Dietary Fiber: 0 g ; Carbohydrates: 16 g
Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat
CRANBERRY-NUT RUGALACH
Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.
POINTS® Value: 2
Servings: 16
Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy
The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”
Ingredients
1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)
SKILLET STROGANOFF
This comes from the Delish e-newsletter. It begins, “Skillet stroganoff is as comforting as it sounds: Tossed with a white wine-sour cream sauce, this steak, mushrooms, and fettuccine skillet is too good to pass up.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
12 oz. fettuccine
3 tbsp. butter
3/4 lb. London broil
kosher salt
1 large onion, diced
8 oz. sliced baby bella mushrooms
2 cloves garlic, minced
2 tbsp. all-purpose flour
1/2 c. beef broth
1/2 c. dry white wine
1/4 c. sour cream
Chopped fresh parsley, for garnish
Directions
In a large pot of salted boiling water, cook fettuccine until al dente according to package directions. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter. Add steak and season with salt. Cook 5 minutes, then flip and cook until desired doneness. Transfer to a cutting board to let rest 5 minutes, then slice.
Drain fat from skillet and melt 1 tablespoon butter over medium heat. Cook onion, mushrooms, and garlic until golden, then transfer to a plate. Add remaining tablespoon butter and flour and stir until golden. Add beef broth and white wine and let simmer until thick. Return vegetables and steak to skillet and toss with sauce, then add cooked noodles, tossing until completely coated. (Add reserved pasta water if necessary.)
Remove from heat and stir in sour cream. Garnish with parsley and serve.
SKINNY BEEF & BROCCOLI NOODLES
This also comes from the Delish e-newsletter. It begins, “With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.” Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
1 lb. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes
1 tbsp. Sriracha hot sauce
1 tsp. honey
3 tbsp. sesame oil
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
Lime wedges, for serving
Directions
In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
TANDOORI CHICKEN
Yield: 9 servings
Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook
Info: http://diabeticgourmet.com/book_archive/details/16.shtml
Ingredients
3 pounds boneless, skinless chicken breasts
1 cup plain nonfat yogurt
1 teaspoon Morton lite Salt Mixture
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried ginger
1 teaspoon curry powder
2 tablespoons lemon juice
1/2 teaspoon red food coloring, optional
3 cloves garlic, minced
Directions
Mix all ingredients. Marinate chicken in refrigerator for 8 hours or overnight.
Remove chicken from marinade and place on aluminum foil-lined cookie sheet sprayed with non-stick spray.
Bake in a preheated 425 degree F. oven for 35 minutes, or barbecue 5" from hot coals for 10 to 15 minutes, turning once. Serve with rice, if desired.
Nutritional Information Per Serving: Calories: 156; Fat: 1.62 grams; Carbohydrates: 1.78 grams; Protein: 20.6 grams; Sodium: 302 mg; Cholesterol: 76 mg
Exchanges: 3 Lean Meat, 2 Fat
ORANGE AND ALMOND CAKE
Yield: 10 slices
Serving Size: 1 slice
View Online: http://diabeticgourmet.com/recipes/html/613.shtml
Ingredients
3/4 cup all-purpose flour
Pinch of salt
2 teaspoons baking powder
2 large eggs
1/2 cup reduced-fat margarine, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup ground almonds
1/2 teaspoon almond extract
2 teaspoons finely grated orange zest
Directions
Preheat the oven to 350 degrees F.
Lightly grease the base of an 8-inch non-stick baking pan and line with parchment paper.
Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy.
Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture.
Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary.
Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center.
Strip off the parchment paper and leave the cake to cool on a wire rack.
Nutritional Information Per Serving: Chttp://www.tablespoon.com/recipes/skinny-mexican-chicken-casserole/958178f6-6223-4c2a-85f3-61aca1fc7077?utm_source=Email_newsletter&utm_medium=email&utm_campaign=TBSP_01_11_2016alories: 122 ; Protein: 2 g ; Fat: 6 g ; Sodium: 99 mg; Cholesterol: 32 mg ; Dietary Fiber: 0 g ; Carbohydrates: 16 g
Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat
CRANBERRY-NUT RUGALACH
Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.
POINTS® Value: 2
Servings: 16
Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy
The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”
Ingredients
1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)
SKILLET STROGANOFF
This comes from the Delish e-newsletter. It begins, “Skillet stroganoff is as comforting as it sounds: Tossed with a white wine-sour cream sauce, this steak, mushrooms, and fettuccine skillet is too good to pass up.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
12 oz. fettuccine
3 tbsp. butter
3/4 lb. London broil
kosher salt
1 large onion, diced
8 oz. sliced baby bella mushrooms
2 cloves garlic, minced
2 tbsp. all-purpose flour
1/2 c. beef broth
1/2 c. dry white wine
1/4 c. sour cream
Chopped fresh parsley, for garnish
Directions
In a large pot of salted boiling water, cook fettuccine until al dente according to package directions. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter. Add steak and season with salt. Cook 5 minutes, then flip and cook until desired doneness. Transfer to a cutting board to let rest 5 minutes, then slice.
Drain fat from skillet and melt 1 tablespoon butter over medium heat. Cook onion, mushrooms, and garlic until golden, then transfer to a plate. Add remaining tablespoon butter and flour and stir until golden. Add beef broth and white wine and let simmer until thick. Return vegetables and steak to skillet and toss with sauce, then add cooked noodles, tossing until completely coated. (Add reserved pasta water if necessary.)
Remove from heat and stir in sour cream. Garnish with parsley and serve.
SKINNY BEEF & BROCCOLI NOODLES
This also comes from the Delish e-newsletter. It begins, “With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.” Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
1 lb. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes
1 tbsp. Sriracha hot sauce
1 tsp. honey
3 tbsp. sesame oil
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
Lime wedges, for serving
Directions
In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
RICE PUDDING IN A MUG
This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!
This recipe serves 2, and can be viewed online by clicking here.
1 large egg
1/3 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch salt
1 1/2 cups cooked rice, any kind
In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.
Thursday, February 11, 2016
Diabetic Thursday
Here are today's six recipes. Enjoy!
BABY CORN IN JALAPENO VINAIGRETTE
Yield: 8 servings. Serving size: about 4 pieces.
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/850.shtml
Ingredients
One 15-ounce can or two 7-ounce jars whole baby corn cobs, rinsed and drained
1/4 cup chopped cilantro
1/4 cup red or white wine vinegar
2 tablespoons olive oil
1 small jalapeno pepper, seeded and minced
Directions
Combine all the ingredients in a glass dish; refrigerate, covered, and marinate at least 2 hours or overnight. (The mixture may be refrigerated up to 3 days.) Drain the corn before serving chilled or at room temperature.
Nutritional Information Per Serving: Calories: 27; Protein: 1 g; Sodium: 5 mg; Cholesterol: 0 mg; Fat: 2 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 3 g; Exchanges: 1 Vegetable
WHITE BEAN SOUP WITH SPINACH, LEEKS AND COUSCOUS
Yield: 8 servings
http://diabeticgourmet.com/articles/695.shtml
Ingredients
2 tsp. olive oil
4 leeks, bulb only, chopped (rinsed very well)
2 cloves garlic, chopped
2 cups chopped carrots
1/2 tsp. dried mint leaves
2-3 tsp. ground cumin
4 (16 oz.) cans fat-free, reduced-sodium chicken broth
2 (16 oz.) cans cannellini beans, drained and rinsed
2 bay leaves
1/4 cup whole-wheat couscous
2 cups packed fresh spinach leaves
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1/4 cup chopped parsley
Directions
In large soup pot heat oil over medium heat. Add leeks, garlic and carrots and saute until tender, about 5 minutes. Add dried mint and cumin. Stir until fragrant about 2 more minutes.
Stir in chicken broth, beans and bay leaves. Bring to boil; reduce heat to low.
Stir in couscous. Cover and simmer for 5 minutes. Stir in spinach; add lemon juice and season with salt and pepper. Remove bay leaf. Garnish with parsley and serve immediately.
Nutritional Information Per Serving: 170 calories; 2.5 g total fat; 0 g saturated fat; 30 g carbohydrate; 8 g protein; 7 g dietary fiber; 520 mg sodium
CHICKEN OLE
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
View recipe: http://diabeticgourmet.com/recipes/html/745.shtml
Ingredients
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, sliced and separated into rings
14-1/2 ounce can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Directions
Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several minutes, until nicely browned.
Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving: Calories: 231; Protein: 29 g; Fat: 5.2 g ; Sodium: 403 mg; Cholesterol: 65 mg; Saturated Fat: 0.9 g; Dietary Fiber: 3.2 g; Carbohydrates: 18 g; Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
TERIYAKI TURKEY BURGERS
Yield: 6 servings
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View recipe: http://diabeticgourmet.com/recipes/html/750.shtml
Ingredients
Burger Mixture:
1-1/4 cups sliced fresh mushrooms
1/2 cup sliced scallions
1/2 cup chopped red bell pepper
1-1/4 pounds 95% lean ground turkey
3 tablespoons light (reduced-sodium teriyaki sauce)
1/4 teaspoon ground black pepper
Rest of recipe:
6 canned pineapple rings (optional)
1/4 cup plus 2 tablespoons nonfat or light mayonnaise
1 tablespoon Chinese or honey mustard
- 6 light wheat or multigrain burger buns
6 slices red onion
6 lettuce leaves
Directions
Place the mushrooms, scallions, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped.
Place the vegetables, ground turkey, teriyaki sauce, and black pepper in a medium bowl and mix thoroughly. Shape the mixture into six 4-inch patties.
Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees and the meat is no longer pink inside. (To retain moisture, avoid pressing down on the patties as they cook.)
Alternatively, coat a large nonstick skillet or griddle with nonstick cooking spray and cook the burgers over medium heat for about 5 minutes per side.
If desired, brush the pineapple slices with a little teriyaki sauce and grill or broil for a minute or two on each side, until lightly browned.
To assemble the burgers, place the mayonnaise and mustard in a small bowl and stir to mix well. Spread some of the mayonnaise mixture on each bun.
Place each burger in a bun and top with some of the onion, lettuce, and if desired, a pineapple slice. Serve hot.
Nutritional Information Per Serving: Calories: 243; Protein: 24 g; Fat: 5 g; Sodium: 594 mg; Cholesterol: 50 mg; Dietary Fiber: 6.6 g; Carbohydrates: 29 g; Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
CARROT-RAISIN SALAD
Yield: 4 servings
Serving Size: 1/2 cup
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View recipe: http://diabeticgourmet.com/recipes/html/734.shtml
Ingredients
2 tablespoons reduced-fat mayonnaise
1/4 cup low-fat buttermilk
1/2 tablespoon cider vinegar
1 teaspoon mild or strong honey (optional)
1 cup cooked brown rice
3 medium carrots, grated or shredded (1 cup)
1/3 cup dark raisins
Directions
Place the mayonnaise in a medium bowl. Slowly add the buttermilk, whisking until well combined. Whisk in the vinegar and honey (if desired).
Add the rice, carrots, and raisins, and stir to mix well.
Serve at once, or cover and refrigerate for several hours before serving. Leftover salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving: Calories: 143; Protein: 3 g; Fat: 3 g; Sodium: 76 mg; Cholesterol: 4 mg; Dietary Fiber: 2 g; Sugars: 13 g; Carbohydrates: 28 g; Exchanges: 1 Starch, 1 Fruit
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
BABY CORN IN JALAPENO VINAIGRETTE
Yield: 8 servings. Serving size: about 4 pieces.
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/850.shtml
Ingredients
One 15-ounce can or two 7-ounce jars whole baby corn cobs, rinsed and drained
1/4 cup chopped cilantro
1/4 cup red or white wine vinegar
2 tablespoons olive oil
1 small jalapeno pepper, seeded and minced
Directions
Combine all the ingredients in a glass dish; refrigerate, covered, and marinate at least 2 hours or overnight. (The mixture may be refrigerated up to 3 days.) Drain the corn before serving chilled or at room temperature.
Nutritional Information Per Serving: Calories: 27; Protein: 1 g; Sodium: 5 mg; Cholesterol: 0 mg; Fat: 2 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 3 g; Exchanges: 1 Vegetable
WHITE BEAN SOUP WITH SPINACH, LEEKS AND COUSCOUS
Yield: 8 servings
http://diabeticgourmet.com/articles/695.shtml
Ingredients
2 tsp. olive oil
4 leeks, bulb only, chopped (rinsed very well)
2 cloves garlic, chopped
2 cups chopped carrots
1/2 tsp. dried mint leaves
2-3 tsp. ground cumin
4 (16 oz.) cans fat-free, reduced-sodium chicken broth
2 (16 oz.) cans cannellini beans, drained and rinsed
2 bay leaves
1/4 cup whole-wheat couscous
2 cups packed fresh spinach leaves
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1/4 cup chopped parsley
Directions
In large soup pot heat oil over medium heat. Add leeks, garlic and carrots and saute until tender, about 5 minutes. Add dried mint and cumin. Stir until fragrant about 2 more minutes.
Stir in chicken broth, beans and bay leaves. Bring to boil; reduce heat to low.
Stir in couscous. Cover and simmer for 5 minutes. Stir in spinach; add lemon juice and season with salt and pepper. Remove bay leaf. Garnish with parsley and serve immediately.
Nutritional Information Per Serving: 170 calories; 2.5 g total fat; 0 g saturated fat; 30 g carbohydrate; 8 g protein; 7 g dietary fiber; 520 mg sodium
CHICKEN OLE
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
View recipe: http://diabeticgourmet.com/recipes/html/745.shtml
Ingredients
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, sliced and separated into rings
14-1/2 ounce can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Directions
Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several minutes, until nicely browned.
Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving: Calories: 231; Protein: 29 g; Fat: 5.2 g ; Sodium: 403 mg; Cholesterol: 65 mg; Saturated Fat: 0.9 g; Dietary Fiber: 3.2 g; Carbohydrates: 18 g; Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
TERIYAKI TURKEY BURGERS
Yield: 6 servings
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View recipe: http://diabeticgourmet.com/recipes/html/750.shtml
Ingredients
Burger Mixture:
1-1/4 cups sliced fresh mushrooms
1/2 cup sliced scallions
1/2 cup chopped red bell pepper
1-1/4 pounds 95% lean ground turkey
3 tablespoons light (reduced-sodium teriyaki sauce)
1/4 teaspoon ground black pepper
Rest of recipe:
6 canned pineapple rings (optional)
1/4 cup plus 2 tablespoons nonfat or light mayonnaise
1 tablespoon Chinese or honey mustard
- 6 light wheat or multigrain burger buns
6 slices red onion
6 lettuce leaves
Directions
Place the mushrooms, scallions, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped.
Place the vegetables, ground turkey, teriyaki sauce, and black pepper in a medium bowl and mix thoroughly. Shape the mixture into six 4-inch patties.
Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees and the meat is no longer pink inside. (To retain moisture, avoid pressing down on the patties as they cook.)
Alternatively, coat a large nonstick skillet or griddle with nonstick cooking spray and cook the burgers over medium heat for about 5 minutes per side.
If desired, brush the pineapple slices with a little teriyaki sauce and grill or broil for a minute or two on each side, until lightly browned.
To assemble the burgers, place the mayonnaise and mustard in a small bowl and stir to mix well. Spread some of the mayonnaise mixture on each bun.
Place each burger in a bun and top with some of the onion, lettuce, and if desired, a pineapple slice. Serve hot.
Nutritional Information Per Serving: Calories: 243; Protein: 24 g; Fat: 5 g; Sodium: 594 mg; Cholesterol: 50 mg; Dietary Fiber: 6.6 g; Carbohydrates: 29 g; Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
CARROT-RAISIN SALAD
Yield: 4 servings
Serving Size: 1/2 cup
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View recipe: http://diabeticgourmet.com/recipes/html/734.shtml
Ingredients
2 tablespoons reduced-fat mayonnaise
1/4 cup low-fat buttermilk
1/2 tablespoon cider vinegar
1 teaspoon mild or strong honey (optional)
1 cup cooked brown rice
3 medium carrots, grated or shredded (1 cup)
1/3 cup dark raisins
Directions
Place the mayonnaise in a medium bowl. Slowly add the buttermilk, whisking until well combined. Whisk in the vinegar and honey (if desired).
Add the rice, carrots, and raisins, and stir to mix well.
Serve at once, or cover and refrigerate for several hours before serving. Leftover salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving: Calories: 143; Protein: 3 g; Fat: 3 g; Sodium: 76 mg; Cholesterol: 4 mg; Dietary Fiber: 2 g; Sugars: 13 g; Carbohydrates: 28 g; Exchanges: 1 Starch, 1 Fruit
COLORFUL COLESLAW
Yield: 4 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/740.shtml
Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 medium carrot shredded with a potato peeler, or 1/2 cup precut matchstick carrots
Dressing Ingredients:
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well. Pour the dressing over the salad and toss again.
Serve immediately or cover and chill until ready to serve.
Nutritional Information Per Serving: Calories: 52; Protein: 0.8 g; Fat: 3.6 g; Sodium: 187 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1.2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable, 1/2 Fat
Wednesday, February 10, 2016
Wednesday Recipes
Enjoy!
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark wrote, “This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. You’ll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.” Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
Salt
2 tablespoons olive oil
12 ounces ground beef
6 ounces Parmesan, or about 1 1/2 cups
1 bunch fresh parsley
1/4 cup bread crumbs
1 egg
Black pepper
1 large onion
3 garlic cloves
6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
3 bay leaves
1 pound spaghetti
Preparation
Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don’t burn and cook undisturbed until they’re lightly browned on the bottom, 5 to 6 minutes.
Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
BEEF CHILI WITH PINTO BEANS
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This hearty chili gets extra heat and flavor from jalapeno peppers and garlic. Top this chili with a little shredded Cheddar cheese or sliced green onions and serve it along with your favorite cornbread.
“This chili can be cooked in the slow cooker or on the stovetop. The recipe is easily doubled for a crowd.” Prep Time: 20 minutes; Cook Time: 300 minutes (5 hours); Total Time: 320 minutes; Yield: Makes 6 to 8 servings
To view this online, click here.
Ingredients
2 pounds ground beef, 85% lean, or use part ground pork
1 cup chopped onion
3 cloves garlic, minced
1 can (4 ounces) chopped green chili peppers
3 tablespoons minced jalapeno peppers
1 large can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
3 tablespoons tomato paste, about half of a 6-ounce can
1 can (15 ounces) pinto beans, drained
3 tablespoons chili powder
1 teaspoon granulated sugar, optional
3/4 teaspoon ground cumin
dash cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
Preparation
In a large skillet, brown the ground beef with the onion until no longer pink and the onion is tender. Add the bell pepper and garlic and continue cooking, stirring, for 2 minutes. Add the canned chili peppers and jalapeno peppers and cook for 1 minute more.
Transfer to the slow cooker* and add the crushed tomatoes, diced tomatoes, tomato paste, pinto beans, chili powder, sugar, cumin, cayenne and black pepper, and salt, to taste.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 4 hours.
Serve with fresh baked buttermilk cornbread or Tex-Mex cornbread.
*This can also be cooked on the stovetop. Use a Dutch oven to brown the meat and vegetables as above. Add the remaining ingredients, cover, and simmer over low heat for about 1 1/2 hours.
BASIC BUTTERMILK CORNBREAD
This also comes from Diana Rattray, who writes, “This is a simple, classic cornbread recipe made in a cast iron skillet with buttermilk. There's no sugar in a Southern style cornbread, but sugar or a little honey can be added if you like.” Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
1 cup cornmeal
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk
Preparation
Combine dry ingredients; add beaten egg and buttermilk, mixing well.
Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 15 to 20 minutes, or until lightly browned.
TEX-MEX CORNBREAD
One more from Diana Rattray. She wrote, “This is a moist and delicious cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. Add more or less minced jalapenos to suit your taste. A cast iron skillet makes the best crust, but a heavy baking pan could be used if necessary.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: Makes 8 servings
To view this online, click here.
Ingredients
1/4 cup canola oil plus 1 tablespoon for the skillet (or use a similar flavorless vegetable oil)
3 large eggs
1 cup plus 2 tablespoons buttermilk, 9 ounces
1 small can (8 ounces) cream style corn, or about 1 cup
1 tablespoon finely minced onion, red or yellow
2 tablespoons finely minced jalapeno peppers**
1 1/2 cups stone ground cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese
Preparation
Put 1 tablespoon of oil in a 10-inch cast iron skillet* and put it in the oven. Heat the oven to 425° F.
In a large bowl, whisk the eggs with the remaining 1/4 cup of oil, the buttermilk, cream-style corn, minced onion, and minced jalapeno peppers.
In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
Carefully take the hot skillet out of the oven and set it on a metal rack.
Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
Cut into wedges and serve.
*A cast iron skillet will make the best crust, but a 9-inch baking pan can be substituted.
**Use fresh jalapenos or canned, minced finely.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark wrote, “This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. You’ll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.” Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
Salt
2 tablespoons olive oil
12 ounces ground beef
6 ounces Parmesan, or about 1 1/2 cups
1 bunch fresh parsley
1/4 cup bread crumbs
1 egg
Black pepper
1 large onion
3 garlic cloves
6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
3 bay leaves
1 pound spaghetti
Preparation
Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don’t burn and cook undisturbed until they’re lightly browned on the bottom, 5 to 6 minutes.
Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
BEEF CHILI WITH PINTO BEANS
This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This hearty chili gets extra heat and flavor from jalapeno peppers and garlic. Top this chili with a little shredded Cheddar cheese or sliced green onions and serve it along with your favorite cornbread.
“This chili can be cooked in the slow cooker or on the stovetop. The recipe is easily doubled for a crowd.” Prep Time: 20 minutes; Cook Time: 300 minutes (5 hours); Total Time: 320 minutes; Yield: Makes 6 to 8 servings
To view this online, click here.
Ingredients
2 pounds ground beef, 85% lean, or use part ground pork
1 cup chopped onion
3 cloves garlic, minced
1 can (4 ounces) chopped green chili peppers
3 tablespoons minced jalapeno peppers
1 large can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
3 tablespoons tomato paste, about half of a 6-ounce can
1 can (15 ounces) pinto beans, drained
3 tablespoons chili powder
1 teaspoon granulated sugar, optional
3/4 teaspoon ground cumin
dash cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
Preparation
In a large skillet, brown the ground beef with the onion until no longer pink and the onion is tender. Add the bell pepper and garlic and continue cooking, stirring, for 2 minutes. Add the canned chili peppers and jalapeno peppers and cook for 1 minute more.
Transfer to the slow cooker* and add the crushed tomatoes, diced tomatoes, tomato paste, pinto beans, chili powder, sugar, cumin, cayenne and black pepper, and salt, to taste.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 4 hours.
Serve with fresh baked buttermilk cornbread or Tex-Mex cornbread.
*This can also be cooked on the stovetop. Use a Dutch oven to brown the meat and vegetables as above. Add the remaining ingredients, cover, and simmer over low heat for about 1 1/2 hours.
BASIC BUTTERMILK CORNBREAD
This also comes from Diana Rattray, who writes, “This is a simple, classic cornbread recipe made in a cast iron skillet with buttermilk. There's no sugar in a Southern style cornbread, but sugar or a little honey can be added if you like.” Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
1 cup cornmeal
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk
Preparation
Combine dry ingredients; add beaten egg and buttermilk, mixing well.
Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 15 to 20 minutes, or until lightly browned.
TEX-MEX CORNBREAD
One more from Diana Rattray. She wrote, “This is a moist and delicious cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. Add more or less minced jalapenos to suit your taste. A cast iron skillet makes the best crust, but a heavy baking pan could be used if necessary.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: Makes 8 servings
To view this online, click here.
Ingredients
1/4 cup canola oil plus 1 tablespoon for the skillet (or use a similar flavorless vegetable oil)
3 large eggs
1 cup plus 2 tablespoons buttermilk, 9 ounces
1 small can (8 ounces) cream style corn, or about 1 cup
1 tablespoon finely minced onion, red or yellow
2 tablespoons finely minced jalapeno peppers**
1 1/2 cups stone ground cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese
Preparation
Put 1 tablespoon of oil in a 10-inch cast iron skillet* and put it in the oven. Heat the oven to 425° F.
In a large bowl, whisk the eggs with the remaining 1/4 cup of oil, the buttermilk, cream-style corn, minced onion, and minced jalapeno peppers.
In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
Carefully take the hot skillet out of the oven and set it on a metal rack.
Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
Cut into wedges and serve.
*A cast iron skillet will make the best crust, but a 9-inch baking pan can be substituted.
**Use fresh jalapenos or canned, minced finely.
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