Next Thursday is Thanksgiving, so today I'm offering you Diabetic Thursday recipes for your Thanksgiving meal. Enjoy!
Note: I'll be taking Thanksgiving Day off and will return on Friday. Hope your holiday is wonderful!
DUTCH APPLE PIE
Servings: 12
Recipe with photo: http://diabeticgourmet.com/recipes/html/50.shtml
Ingredients
1/4 cup flour
1/2 cup quick cooking oats
1/2 teaspoon cinnamon
5 cup sliced baking apples
Sweetener equal to 1/2 cup sugar
1/2 cup unsweetened frozen apple juice concentrate
Pie crust for 1 crust pie
Topping:
1/4 cup flour
1/2 cup quick cooking oats
Sweetener to equal 1/2 cup brown sugar
1 teaspoon cinnamon
1 package sugarfree instant vanilla pudding mix
1/2 cup butter or margarine
Directions
Mix flour, oats, cinnamon, and sweetener with a fork. Pour over sliced apples and mix well. Pour apple juice over top of apples and mix well again. Put apple mixture in pie crust; set aside.
For topping:
Mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.
Bake at 400 degrees for 45-55 minutes.
Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g; Exchanges: 2 Bread, 3 Fat, and 1 Fruit
GREEN SPLIT PEA AND BARLEY SOUP
This recipe starts off, “Reheats and/or freezes well. If soup gets thick, add a little water or broth.”
Prep Time: 25 Minutes - Cost: $
Servings: 12 - Difficulty Level: 2
Source: MealLeaniYUMM!
Find this recipe at: http://diabeticgourmet.com/recipes/html/210.shtml
Ingredients
2 cups green split peas, rinsed and drained
3 carrots, chopped
3 or 4 stalks celery, chopped
1 medium onion, chopped
12 cups water, chicken or vegetable broth
1/2 cup pearl barley, rinsed and drained
1 bay leaf
Salt and pepper, to taste
2 cloves crushed garlic, if desired
2 tsp. canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill
Directions
In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.
In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey carcass, if using).
Nutritional Information Per Serving: Calories: 152; Protein: 8 g; Fat: 1.3 g; Sodium: 31 mg; Cholesterol: 0 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch/Bread; 3 Vegetable
TURKEY BREAST WITH HONEY-MUSTARD GLAZE
Yield: 10 servings.
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/506.shtml
Ingredients
1 4-6 pound TURKEY BREAST, fresh or thawed
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Directions
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before carving.
Nutritional Information Per Serving Calories: 176 ; Protein: 25 g ; Fat: 6 g ; Sodium: 90 mg; Cholesterol: 63 mg ; Carbohydrates: 3 g
TURKEY ROULADE
This recipe begins, "This elegant turkey entree with stuffing offers a unique presentation of America's traditional holiday combination."
Yield: 8 servings
Serving size: 2 slices (4 ounces)
Find this recipe at: http://diabeticgourmet.com/recipes/html/1141.shtml
Ingredients
1/2 boneless, skinless turkey breast, about 1-1/2 lb
1-1/2 cups Cornbread and Dried Fruit Dressing (recipe follows this)
1/4 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp sage
1 Tbsp canola oil
Need: kitchen twine and plastic wrap
Directions
Preheat oven to 350F.
Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.
In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.
Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155F.
Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.
Nutritional Information Per Serving: Calories: 140; Protein: 222 g; Fat: 3.5 g; Sodium: 150 mg; Cholesterol: 65 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Carbohydrates: 5 g
CORNBREAD AND DRIED FRUIT DRESSING
This begins, "This colourful dressing has layers of flavour that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entree. Yield: 6 cups ; enough for Turkey Roulade and 8 side dish servings. Serving size: 1/2 cup.
Source: Cheryl Forberg, R.D.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1142.shtml
Yield: 6 cups
Ingredients
4 cups cornbread cubes, dried
4 oz lean Italian turkey sausage, casing removed
1 Tbsp canola oil
1 cup chopped yellow or white onions
1/4 cup chopped celery
1/4 cup chopped carrot
1 small garlic clove, crushed
4 each dried apricots and pitted dried plums, coarsely chopped
1/2 tsp dried thyme
3/4 tsp dried sage
1/4 tsp dried marjoram
1 cup fat-free, low-sodium chicken broth
1/4 cup minced fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
Canola oil cooking spray
1 egg, lightly beaten
Directions
Preheat oven to 350F. Place cornbread cubes in large bowl and set aside.
In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.
Nutritional Information Per Serving: Calories: 100; Protein: 3 g; Fat: 3.5 g; Sodium: 310 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 12 g
PORCINI MUSHROOM GRAVY
This recipe begins, "While it sounds luxuriously rich, this gravy is light on calories and fat so you can enjoy all of the flavour with none of the guilt."
Yield: 2 cups; 8 servings. Serving size: 1/4 cup.
Source: Cheryl Forberg, R.D.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1143.shtml
Ingredients
1/2 oz dried porcini mushrooms
2 Tbsp warm water
1 1/2 Tbsp canola oil
6 Tbsp white whole-wheat flour
2 cups fat-free, low-sodium chicken broth
3/4 tsp salt (optional)
1 tsp onion powder
1/4 tsp freshly ground black pepper or to taste
Directions
Soak mushrooms in warm water for 5 minutes.
In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.
Nutritional Information Per Serving: Calories: 50; Protein: 1 g; Fat: 3 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 5 g
Thursday, November 17, 2016
Wednesday, November 16, 2016
Apples!
Apples are one of those foods - like pumpkins - that fits in nicely in autumn and with holiday meals. Here are six apple recipes to help you through the day. Enjoy!
APPLE SLAB PIE
This was posted by Bren in LR on Food.com. Bren wrote, “A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan.” Prep Time: 2 hours; Cook Time: 45 minutes; Servings: 12.
To view this online, click here.
Ingredients
Crust
3 3⁄4 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/2 cups unsalted butter, chilled very cold (3 sticks)
3/4 cup very cold ice water
Filling
3 1/2 - 4 lbs apples, peeled, cored and chopped into approx 1/2 inch chunks (about 8 cups)
3 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
To finish
2 tablespoons heavy cream (or one egg, beaten with 1 Tbs of water)
glaze (optional)
1/2 cup confectioners' sugar
1 tablespoon milk (or water, lemon juice or fresh apple cider, plus a drop or two more if needed)
Directions
Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).
Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.
Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.
Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.
Pour apple mixture over prepared pan and spread evenly.
Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
It keeps at room temperature for at least 3 days.
CREAMY APPLE DESSERT
This was posted by BarbarK, also on Food.com. BarbaraK wrote, “Easy dessert.” Prep Time: 30 minutes; Cook Time: 30 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1/4 cup butter or 1/4 cup margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk (like Eagle brand)
8 ounces cream cheese, softened
1/4 cup lemon juice
1 (21 ounce) can apple pie filling
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Directions
Preheat over to 350°F.
Use a 1/ 1/2 quart baking dish (10x6) and melt butter or margarine in the oven.
Sprinkle the graham cracker crumbs over melted butter and mix well.
Press into the bottom of the dish to make a crust.
Mix sweetened condensed milk, cream cheese and lemon juice.
Spread evenly over crust.
Spoon pie filling evenly over creamy layer.
Bake 25 to 30 minutes until set.
Cool slightly.
In small dish, mix together nuts and cinnamon.
Sprinkle over pie filling.
Serve warm or cold.
Refrigerate leftovers (if there are any!).
DUTCH APPLE CAKE
Servings: 12
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/160.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=160
Ingredients
1/4 cup fruit sweetener**
1/4 cup apple butter or unsweetened apple sauce
1 egg
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup diced apples
1/2 cup chopped nuts
** To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.
Directions
Combine fruit sweetener and apple butter. Beat in egg.
Combine flour, baking powder, and salt. Blend into creamed mixture.
Fold in apples and nuts.
Pour into 8" x 8" pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325F.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 7 g; Sodium: 60 mg; Cholesterol: 23 mg; Carbohydrates: 15 g; Exchanges: 1 Fruit; 1 Fat
QUICK & EASY APPLE CRISP
This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.
To view this online, click here.
Ingredients
6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)
2 - 3 teaspoons lemon juice
1/4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter
1 cup flour
1 cup brown sugar
1/2 cup butter
vanilla ice cream or fresh whipped cream
Directions
Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.
CARAMEL APPLE CHEESECAKE
This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.
To view this online, click here.
Ingredients
1 (21 ounce) can apple pie filling, divided
1 10 inch graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1⁄4 teaspoon vanilla extract
2 eggs
1⁄4 cup caramel topping
12 pecan halves, plus
2 tablespoons chopped pecans
Directions
Preheat oven to 350 degrees.
Reserve 3/4 cup apple pie filling.
Spoon remaining filling into pie crust.
Beat together cream cheese, sugar and vanilla until smooth.
Add eggs and mix well.
Pour over apple filling.
Bake 35 minutes or until center is set.
Cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan.
Heat, about 1 minute.
Arrange apple slices around outside edge of cheesecake.
Spoon caramel sauce onto the cheesecake and spread evenly.
Decorate with pecan halves around edge.
Sprinkle with chopped pecans.
Refrigerate until ready to serve.
DEEP-DISH APPLE PIE
This is from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 2 hr 15 min; Prep: 45 min; Inactive: 30 min; Cook: 1 hr; Yield: 1 (9-or 10-inch) pie; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/deep-dish-apple-pie-recipe.html?oc=linkback
Ingredients
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yield: 2 (10-inch) crusts
APPLE SLAB PIE
This was posted by Bren in LR on Food.com. Bren wrote, “A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan.” Prep Time: 2 hours; Cook Time: 45 minutes; Servings: 12.
To view this online, click here.
Ingredients
Crust
3 3⁄4 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/2 cups unsalted butter, chilled very cold (3 sticks)
3/4 cup very cold ice water
Filling
3 1/2 - 4 lbs apples, peeled, cored and chopped into approx 1/2 inch chunks (about 8 cups)
3 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
To finish
2 tablespoons heavy cream (or one egg, beaten with 1 Tbs of water)
glaze (optional)
1/2 cup confectioners' sugar
1 tablespoon milk (or water, lemon juice or fresh apple cider, plus a drop or two more if needed)
Directions
Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).
Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.
Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.
Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.
Pour apple mixture over prepared pan and spread evenly.
Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
It keeps at room temperature for at least 3 days.
CREAMY APPLE DESSERT
This was posted by BarbarK, also on Food.com. BarbaraK wrote, “Easy dessert.” Prep Time: 30 minutes; Cook Time: 30 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1/4 cup butter or 1/4 cup margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk (like Eagle brand)
8 ounces cream cheese, softened
1/4 cup lemon juice
1 (21 ounce) can apple pie filling
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Directions
Preheat over to 350°F.
Use a 1/ 1/2 quart baking dish (10x6) and melt butter or margarine in the oven.
Sprinkle the graham cracker crumbs over melted butter and mix well.
Press into the bottom of the dish to make a crust.
Mix sweetened condensed milk, cream cheese and lemon juice.
Spread evenly over crust.
Spoon pie filling evenly over creamy layer.
Bake 25 to 30 minutes until set.
Cool slightly.
In small dish, mix together nuts and cinnamon.
Sprinkle over pie filling.
Serve warm or cold.
Refrigerate leftovers (if there are any!).
DUTCH APPLE CAKE
Servings: 12
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/160.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=160
Ingredients
1/4 cup fruit sweetener**
1/4 cup apple butter or unsweetened apple sauce
1 egg
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup diced apples
1/2 cup chopped nuts
** To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.
Directions
Combine fruit sweetener and apple butter. Beat in egg.
Combine flour, baking powder, and salt. Blend into creamed mixture.
Fold in apples and nuts.
Pour into 8" x 8" pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325F.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 7 g; Sodium: 60 mg; Cholesterol: 23 mg; Carbohydrates: 15 g; Exchanges: 1 Fruit; 1 Fat
QUICK & EASY APPLE CRISP
This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.
To view this online, click here.
Ingredients
6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)
2 - 3 teaspoons lemon juice
1/4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter
1 cup flour
1 cup brown sugar
1/2 cup butter
vanilla ice cream or fresh whipped cream
Directions
Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.
CARAMEL APPLE CHEESECAKE
This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.
To view this online, click here.
Ingredients
1 (21 ounce) can apple pie filling, divided
1 10 inch graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1⁄4 teaspoon vanilla extract
2 eggs
1⁄4 cup caramel topping
12 pecan halves, plus
2 tablespoons chopped pecans
Directions
Preheat oven to 350 degrees.
Reserve 3/4 cup apple pie filling.
Spoon remaining filling into pie crust.
Beat together cream cheese, sugar and vanilla until smooth.
Add eggs and mix well.
Pour over apple filling.
Bake 35 minutes or until center is set.
Cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan.
Heat, about 1 minute.
Arrange apple slices around outside edge of cheesecake.
Spoon caramel sauce onto the cheesecake and spread evenly.
Decorate with pecan halves around edge.
Sprinkle with chopped pecans.
Refrigerate until ready to serve.
DEEP-DISH APPLE PIE
This is from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 2 hr 15 min; Prep: 45 min; Inactive: 30 min; Cook: 1 hr; Yield: 1 (9-or 10-inch) pie; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/deep-dish-apple-pie-recipe.html?oc=linkback
Ingredients
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yield: 2 (10-inch) crusts
Tuesday, November 15, 2016
Tuesday Recipes - Autumn Stuff
Here are six recipes to help you get into the autumn mood. Enjoy!
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
VEGAN PUMPKIN RISOTTO
This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.
“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Instructions:
1 onion, diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp vegan margarine or butter
salt and pepper to taste
Preparation
Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.
Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.
Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
QUICK & EASY APPLE CRISP
This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.
To view this online, click here.
Ingredients
6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)
2 - 3 teaspoons lemon juice
1⁄4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter
1 cup flour
1 cup brown sugar
1⁄2 cup butter
vanilla ice cream or fresh whipped cream
Directions
Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.
CARAMEL APPLE CHEESECAKE
This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.
To view this online, click here.
Ingredients
1 (21 ounce) can apple pie filling, divided
1 10 inch graham cracker crust
2 (8 ounce) packages cream cheese, softened
1⁄2 cup sugar
1⁄4 teaspoon vanilla extract
2 eggs
1⁄4 cup caramel topping
12 pecan halves, plus
2 tablespoons chopped pecans
Directions
Preheat oven to 350 degrees.
Reserve 3/4 cup apple pie filling.
Spoon remaining filling into pie crust.
Beat together cream cheese, sugar and vanilla until smooth.
Add eggs and mix well.
Pour over apple filling.
Bake 35 minutes or until center is set.
Cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan.
Heat, about 1 minute.
Arrange apple slices around outside edge of cheesecake.
Spoon caramel sauce onto the cheesecake and spread evenly.
Decorate with pecan halves around edge.
Sprinkle with chopped pecans.
Refrigerate until ready to serve.
ROASTED PUMPKIN AND LEEK SOUP
This comes from Jen Hoy, About.com’s Whole Foods Cooking expert. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.
To view this online, click here.
Ingredients
2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)
1 large onion, cut into 1” chunks
2 carrots, scrubbed and chopped
2 leeks, washed well and cut into chunks
2 tablespoons olive oil
6 cups water, Vegetable Broth, or Chicken Broth
1 branch of fresh thyme
2 teaspoons ground cumin, curry or other spice as desired
Sea salt and freshly ground pepper
Preparation
Preheat oven to 375 degrees Farenheit.
*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel. Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.
Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).
Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.
APPLE RUTABAGA SOUP
This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
VEGAN PUMPKIN RISOTTO
This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.
“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Instructions:
1 onion, diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp vegan margarine or butter
salt and pepper to taste
Preparation
Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.
Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.
Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
QUICK & EASY APPLE CRISP
This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.
To view this online, click here.
Ingredients
6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)
2 - 3 teaspoons lemon juice
1⁄4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter
1 cup flour
1 cup brown sugar
1⁄2 cup butter
vanilla ice cream or fresh whipped cream
Directions
Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.
CARAMEL APPLE CHEESECAKE
This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.
To view this online, click here.
Ingredients
1 (21 ounce) can apple pie filling, divided
1 10 inch graham cracker crust
2 (8 ounce) packages cream cheese, softened
1⁄2 cup sugar
1⁄4 teaspoon vanilla extract
2 eggs
1⁄4 cup caramel topping
12 pecan halves, plus
2 tablespoons chopped pecans
Directions
Preheat oven to 350 degrees.
Reserve 3/4 cup apple pie filling.
Spoon remaining filling into pie crust.
Beat together cream cheese, sugar and vanilla until smooth.
Add eggs and mix well.
Pour over apple filling.
Bake 35 minutes or until center is set.
Cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan.
Heat, about 1 minute.
Arrange apple slices around outside edge of cheesecake.
Spoon caramel sauce onto the cheesecake and spread evenly.
Decorate with pecan halves around edge.
Sprinkle with chopped pecans.
Refrigerate until ready to serve.
ROASTED PUMPKIN AND LEEK SOUP
This comes from Jen Hoy, About.com’s Whole Foods Cooking expert. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.
To view this online, click here.
Ingredients
2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)
1 large onion, cut into 1” chunks
2 carrots, scrubbed and chopped
2 leeks, washed well and cut into chunks
2 tablespoons olive oil
6 cups water, Vegetable Broth, or Chicken Broth
1 branch of fresh thyme
2 teaspoons ground cumin, curry or other spice as desired
Sea salt and freshly ground pepper
Preparation
Preheat oven to 375 degrees Farenheit.
*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel. Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.
Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).
Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.
APPLE RUTABAGA SOUP
This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
Monday, November 14, 2016
Meatless Monday
It's Monday, which, of course, means Meatless Monday. Here are today's six vegetarian recipes to help you through the day. Enjoy!
BLACKBERRY-RHUBARB FOOL
This comes from the March 2007 issue of Vegetarian Times, and begins, “Foolishly simple to make, this old-fashioned English dessert marries a fruit purée with whipped cream. To cut down on calories, we folded drained vanilla yogurt into a small amount of real whipped cream.” Serve 6.
To view this online, click here.
3 cups chopped fresh or frozen rhubarb (about 12 oz.)
1 1/2 cups frozen blackberries, divided
1/3 cup sugar
1 Tbs. orange juice
1/4 tsp. ground cinnamon
2 6-oz. containers low-fat vanilla yogurt (1 1/4 cups)
1/3 cup whipping cream
1 Tbs. crushed vanilla wafers
Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky purée, stirring often. Cool completely.
Meanwhile, line sieve or colander with cheesecloth or coffee filters, and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1 1/2 hours, or overnight.
Chill mixing bowl and beaters in freezer 1 hour, or overnight. (This will make it easier to whip cream.) Put remaining 1/2 cup blackberries in refrigerator.
Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes, and garnish with wafer crumbs and thawed blackberries.
nutritional information Per SERVING: Calories: 157; Protein: 4 g; Total Fat: 6 g; Saturated Fat: 3.5 g; Carbohydrates: 25 g; Sodium: 41 mg; Fiber: 3 g; Sugar: 20 g
PINEAPPLE-COCONUT SORBET
This also comes from the March 2007 issue of Vegetarian Times. It begins, “Desserts don't get faster or easier than this: Frozen fruit plus a food processor equal a refreshing sorbet.” Serves 6 in 30 minutes or less.
To view this online, click here.
1/3 cup coconut chips or flaked coconut, optional
1 16-oz. pkg. unsweetened frozen pineapple chunks (3 cups)
1/3 cup sugar
1/2 cup light unsweetened coconut milk, chilled
2 Tbs. lime juice
Preheat oven to 300°F if using coconut chips. Spread on small baking sheet, and toast 5 to 10 minutes, or until light golden, stirring occasionally. Cool, and store in airtight container.
Pulse pineapple and sugar in food processor until finely chopped. Combine coconut milk and lime juice in small bowl. Pour coconut milk mixture gradually through feed tube, with machine running. Process until smooth and creamy, stopping once or twice to scrape down bowl.
Serve sorbet, garnished with coconut chips if desired. To store, transfer to airtight container, and freeze. Place in refrigerator 30 minutes before serving to soften slightly, or microwave at low (20%) power, 1 to 2 minutes.
nutritional information Per SERVING: Calories: 107; Protein: 1 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Sodium: 4 mg; Fiber: 1 g; Sugar: 16 g; Vegan
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
TOFU WITH HOT CHIPOTLE BARBECUE SAUCE
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce. You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu. This makes enough for a pound of tofu.” Yield: 1/2 cup.
This was featured in “Tofu Dresses To Beat the Heat”, and can also be found by clicking here.
Ingredients
1 tablespoon adobo sauce from canned chipotles
2 teaspoons light or dark brown sugar
Salt to taste
1/4 cup ketchup
2 tablespoons unrefined peanut oil or extra virgin olive oil
1 teaspoon soy sauce
1 to 2 tablespoons water (more to taste)
Preparation
Mix together all of the ingredients. Brush on seared or grilled tofu as soon as it comes off the heat, or onto uncooked slices.
Tip
Advance preparation: This keeps for a week in the refrigerator.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
GEMELLI WITH BLISTERED CHERRY TOMATOES, CHICKPEAS, AND SMOKED PAPRIKA
This recipe comes from the September 2015 issue of Vegetarian Times, page 28, and begins, “For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)
1 clove garlic, minced (1 tsp.)
1/2tsp. smoked paprika
1/4 tsp. red pepper flakes
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh marjoram
1 15-oz. can chickpeas, rinsed and drained
8 oz. gemelli
1 cup crumbled reduced-fat feta cheese, optional
Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.
Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).
nutritional information Per Per 1 1/2-cup serving: Calories: 393; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 248 mg; Fiber: 8 g; Sugar: 8 g
BLACKBERRY-RHUBARB FOOL
This comes from the March 2007 issue of Vegetarian Times, and begins, “Foolishly simple to make, this old-fashioned English dessert marries a fruit purée with whipped cream. To cut down on calories, we folded drained vanilla yogurt into a small amount of real whipped cream.” Serve 6.
To view this online, click here.
3 cups chopped fresh or frozen rhubarb (about 12 oz.)
1 1/2 cups frozen blackberries, divided
1/3 cup sugar
1 Tbs. orange juice
1/4 tsp. ground cinnamon
2 6-oz. containers low-fat vanilla yogurt (1 1/4 cups)
1/3 cup whipping cream
1 Tbs. crushed vanilla wafers
Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky purée, stirring often. Cool completely.
Meanwhile, line sieve or colander with cheesecloth or coffee filters, and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1 1/2 hours, or overnight.
Chill mixing bowl and beaters in freezer 1 hour, or overnight. (This will make it easier to whip cream.) Put remaining 1/2 cup blackberries in refrigerator.
Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes, and garnish with wafer crumbs and thawed blackberries.
nutritional information Per SERVING: Calories: 157; Protein: 4 g; Total Fat: 6 g; Saturated Fat: 3.5 g; Carbohydrates: 25 g; Sodium: 41 mg; Fiber: 3 g; Sugar: 20 g
PINEAPPLE-COCONUT SORBET
This also comes from the March 2007 issue of Vegetarian Times. It begins, “Desserts don't get faster or easier than this: Frozen fruit plus a food processor equal a refreshing sorbet.” Serves 6 in 30 minutes or less.
To view this online, click here.
1/3 cup coconut chips or flaked coconut, optional
1 16-oz. pkg. unsweetened frozen pineapple chunks (3 cups)
1/3 cup sugar
1/2 cup light unsweetened coconut milk, chilled
2 Tbs. lime juice
Preheat oven to 300°F if using coconut chips. Spread on small baking sheet, and toast 5 to 10 minutes, or until light golden, stirring occasionally. Cool, and store in airtight container.
Pulse pineapple and sugar in food processor until finely chopped. Combine coconut milk and lime juice in small bowl. Pour coconut milk mixture gradually through feed tube, with machine running. Process until smooth and creamy, stopping once or twice to scrape down bowl.
Serve sorbet, garnished with coconut chips if desired. To store, transfer to airtight container, and freeze. Place in refrigerator 30 minutes before serving to soften slightly, or microwave at low (20%) power, 1 to 2 minutes.
nutritional information Per SERVING: Calories: 107; Protein: 1 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Sodium: 4 mg; Fiber: 1 g; Sugar: 16 g; Vegan
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
TOFU WITH HOT CHIPOTLE BARBECUE SAUCE
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce. You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu. This makes enough for a pound of tofu.” Yield: 1/2 cup.
This was featured in “Tofu Dresses To Beat the Heat”, and can also be found by clicking here.
Ingredients
1 tablespoon adobo sauce from canned chipotles
2 teaspoons light or dark brown sugar
Salt to taste
1/4 cup ketchup
2 tablespoons unrefined peanut oil or extra virgin olive oil
1 teaspoon soy sauce
1 to 2 tablespoons water (more to taste)
Preparation
Mix together all of the ingredients. Brush on seared or grilled tofu as soon as it comes off the heat, or onto uncooked slices.
Tip
Advance preparation: This keeps for a week in the refrigerator.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
GEMELLI WITH BLISTERED CHERRY TOMATOES, CHICKPEAS, AND SMOKED PAPRIKA
This recipe comes from the September 2015 issue of Vegetarian Times, page 28, and begins, “For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)
1 clove garlic, minced (1 tsp.)
1/2tsp. smoked paprika
1/4 tsp. red pepper flakes
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh marjoram
1 15-oz. can chickpeas, rinsed and drained
8 oz. gemelli
1 cup crumbled reduced-fat feta cheese, optional
Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.
Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).
nutritional information Per Per 1 1/2-cup serving: Calories: 393; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 248 mg; Fiber: 8 g; Sugar: 8 g
Friday, November 11, 2016
Friday Recipes
If you're anything like me, you're probably glad that this week is over. Talk about an especially rough election season!
Well, we're finally here at the weekend (yay!). Here are six recipes to help get you through it. Enjoy!
BAKED CREAM CORN WITH RED BELL PEPPERS AND JALAPENOS
This yummy recipe is from Ree Drummond, also on The Food Network. Total Time: 1 hr 5 min; Prep: 15 min; Cook: 50 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/baked-creamed-corn-with-red-bell-peppers-and-jalapenos-recipe.html?oc=linkback.
Ingredients
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
BEIGNETS
This was posted on TODAY Recipes (yes, from The TODAY Show), and is from Kix Brooks. The recipe begins, “Country legend Kix Brooks (of Brooks & Dunn fame) has a new cookbook called ‘Cookin' It with Kix.’ Here, he shares how to make classic beignets at home, and it's way easier than you think!” Let me tell you, if you’ve never eaten a beignet, you’re in for a real treat. They’re absolutely delicious!
You can view this online here.
Ingredients
Vegetable oil, for deep frying
2 eggs
1 1/2 cups purpose flour
3/4 cup whole milk
1 tablespoon sugar
1 teaspoon
1/4 teaspoon salt
Pinch of cinnamon or nutmeg (optional)
1/2 cup powdered sugar
Preparation
Pour enough oil to come halfway up the sides of a large, heavy deep pot. Heat the oil over high heat for 360 degrees.
Whisk the eggs in a large bowl. Add the flour, milk, sugar, baking powder, and salt. Whisk well to make a smooth batter.
In batches, without crowding, drop heaping tablespoons (or use an ice cream scoop) of the batter into the pot of oil. Fry, turning the beignets occasionally, until evenly browned. This could take several minutes. The best way to know if they're done is to take one out, cut it in half, and see if it's done in the middle. Use a slotted metal spoon to transfer the beignets to paper towels to drain.
Sift the powdered sugar onto the beignets, and serve immediately for breakfast or brunch. Or serve them as a dessert with ice cream.
Kix tip: For a little something different, mix equal parts powdered sugar and cinnamon together, and sprinkle onto the freshly fried beignets. Or mix several small bowls of powdered sugar and other spices, such as cardamom, nutmeg, or even cayenne pepper, and let your guests sprinkle on the sugar of their choice.
BBQ CHICKEN
This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”
To view this online, click here.
Ingredients
1 pound chicken drumsticks
1 pound chicken thighs
2-3 cups Italian dressing
2-3 Cups BBQ sauce (homemade or store bought)
Directions
Marinate the Chicken:
Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.
Cooking:
Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
EASY BURRITO CASSEROLE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This burrito casserole is made with all the great flavors of a beef and cheese burrito. The ground beef combination includes burrito seasoning, refried beans, cheddar cheese, and tortillas. Use part chorizo sausage in this dish, or make it with all ground beef.
“Serve this easy, flavorful casserole with rice, salsa, and a dollop of sour cream or guacamole. It's a dish your family will ask for again and again!” Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
6 medium flour tortillas, soft taco size
1 pound lean ground beef
1/2 pound chorizo sausage, casings removed, or more ground beef
1 cup chopped onion
2 to 3 tablespoons chopped jalapeno peppers, optional
1 packet (1 ounce) burrito seasoning*
1 can (approx. 15 ounces) refried beans
2 large tomatoes, diced
1/2 cup thinly sliced green onions
2 tablespoons chopped cilantro, optional
6 ounces shredded mild Cheddar cheese or blend of Cheddar and Monterey Jack cheeses
Preparation
Lightly grease a 2 1/2 to 3-quart baking dish. Heat oven to 350° F.
Slice the tortillas into strips about 1 1/2 to 2 inches wide. Arrange half of the strips in the bottom of the baking dish. Set the remaining strips aside.
In a large skillet, brown the ground beef, chorizo, and onion, stirring, until beef and sausage are no longer pink. Add the jalapeno peppers and burrito seasoning and stir to blend.
Stir in the refried beans and continue cooking, stirring, until hot and bubbly.
Spoon the hot filling mixture evenly over the tortilla layer. Sprinkle with the diced tomatoes, green onions, and cilantro. Top with the remaining tortilla strips then sprinkle with the cheese.
Bake for about 10 to 15 minutes, or until the cheese has melted and the casserole is bubbly.
*Substitute taco seasoning for burrito seasoning or use the homemade mix below.
Quick Burrito Seasoning Mix
Combine 1 tablespoon of chili powder with 1 1/2 teaspoons of cumin, 2 teaspoons of paprika, 1 teaspoon of onion powder, and 1 teaspoon of minced dried onion.
CHOCOLATE DUMP-IT CAKE
This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings
To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle's semisweet-chocolate chips
1 1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
Well, we're finally here at the weekend (yay!). Here are six recipes to help get you through it. Enjoy!
BAKED CREAM CORN WITH RED BELL PEPPERS AND JALAPENOS
This yummy recipe is from Ree Drummond, also on The Food Network. Total Time: 1 hr 5 min; Prep: 15 min; Cook: 50 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/baked-creamed-corn-with-red-bell-peppers-and-jalapenos-recipe.html?oc=linkback.
Ingredients
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
BEIGNETS
This was posted on TODAY Recipes (yes, from The TODAY Show), and is from Kix Brooks. The recipe begins, “Country legend Kix Brooks (of Brooks & Dunn fame) has a new cookbook called ‘Cookin' It with Kix.’ Here, he shares how to make classic beignets at home, and it's way easier than you think!” Let me tell you, if you’ve never eaten a beignet, you’re in for a real treat. They’re absolutely delicious!
You can view this online here.
Ingredients
Vegetable oil, for deep frying
2 eggs
1 1/2 cups purpose flour
3/4 cup whole milk
1 tablespoon sugar
1 teaspoon
1/4 teaspoon salt
Pinch of cinnamon or nutmeg (optional)
1/2 cup powdered sugar
Preparation
Pour enough oil to come halfway up the sides of a large, heavy deep pot. Heat the oil over high heat for 360 degrees.
Whisk the eggs in a large bowl. Add the flour, milk, sugar, baking powder, and salt. Whisk well to make a smooth batter.
In batches, without crowding, drop heaping tablespoons (or use an ice cream scoop) of the batter into the pot of oil. Fry, turning the beignets occasionally, until evenly browned. This could take several minutes. The best way to know if they're done is to take one out, cut it in half, and see if it's done in the middle. Use a slotted metal spoon to transfer the beignets to paper towels to drain.
Sift the powdered sugar onto the beignets, and serve immediately for breakfast or brunch. Or serve them as a dessert with ice cream.
Kix tip: For a little something different, mix equal parts powdered sugar and cinnamon together, and sprinkle onto the freshly fried beignets. Or mix several small bowls of powdered sugar and other spices, such as cardamom, nutmeg, or even cayenne pepper, and let your guests sprinkle on the sugar of their choice.
BBQ CHICKEN
This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”
To view this online, click here.
Ingredients
1 pound chicken drumsticks
1 pound chicken thighs
2-3 cups Italian dressing
2-3 Cups BBQ sauce (homemade or store bought)
Directions
Marinate the Chicken:
Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.
Cooking:
Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
EASY BURRITO CASSEROLE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This burrito casserole is made with all the great flavors of a beef and cheese burrito. The ground beef combination includes burrito seasoning, refried beans, cheddar cheese, and tortillas. Use part chorizo sausage in this dish, or make it with all ground beef.
“Serve this easy, flavorful casserole with rice, salsa, and a dollop of sour cream or guacamole. It's a dish your family will ask for again and again!” Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
6 medium flour tortillas, soft taco size
1 pound lean ground beef
1/2 pound chorizo sausage, casings removed, or more ground beef
1 cup chopped onion
2 to 3 tablespoons chopped jalapeno peppers, optional
1 packet (1 ounce) burrito seasoning*
1 can (approx. 15 ounces) refried beans
2 large tomatoes, diced
1/2 cup thinly sliced green onions
2 tablespoons chopped cilantro, optional
6 ounces shredded mild Cheddar cheese or blend of Cheddar and Monterey Jack cheeses
Preparation
Lightly grease a 2 1/2 to 3-quart baking dish. Heat oven to 350° F.
Slice the tortillas into strips about 1 1/2 to 2 inches wide. Arrange half of the strips in the bottom of the baking dish. Set the remaining strips aside.
In a large skillet, brown the ground beef, chorizo, and onion, stirring, until beef and sausage are no longer pink. Add the jalapeno peppers and burrito seasoning and stir to blend.
Stir in the refried beans and continue cooking, stirring, until hot and bubbly.
Spoon the hot filling mixture evenly over the tortilla layer. Sprinkle with the diced tomatoes, green onions, and cilantro. Top with the remaining tortilla strips then sprinkle with the cheese.
Bake for about 10 to 15 minutes, or until the cheese has melted and the casserole is bubbly.
*Substitute taco seasoning for burrito seasoning or use the homemade mix below.
Quick Burrito Seasoning Mix
Combine 1 tablespoon of chili powder with 1 1/2 teaspoons of cumin, 2 teaspoons of paprika, 1 teaspoon of onion powder, and 1 teaspoon of minced dried onion.
CHOCOLATE DUMP-IT CAKE
This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings
To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle's semisweet-chocolate chips
1 1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
Thursday, November 10, 2016
Diabetic Thursday
It's Thursday, time for six yummy diabetic recipes to dispel the myth that diabetic food is bland. Enjoy!
CORN AND BLACK BEAN SALAD
Yield: 4 cups, serving size about 1/2 cup.
Print: http://diabeticgourmet.com/recipes/html/334.shtml
Source: Diabetes Cookbook For Dummies
Book Info:http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
1 (15-oz.) can cooked black beans, drained
1 (10-oz.) can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste
Direction
In large bowl, toss together ingredients, except pepper.
Generously sprinkle salad with pepper.
Cover and refrigerate 2-24 hours before serving.
Nutritional Information (Per Serving): Calories: 120; Protein: 6 g; Sodium: 60 mg; Cholesterol: 66 mg; Fat: 6 g; Carbohydrates: 20 g; Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat
BROCCOLI, CHERRY TOMATO AND WATERCRESS SALAD
Makes 8 servings.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/428.shtml
Ingredients
2 cups broccoli florets
2 cups cherry tomatoes, stems removed
1 bunch watercress, long stems trimmed, coarsely chopped and cut in half
1/2 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
1/2 tsp. minced garlic
Salt and freshly ground black pepper to taste
Direction
Cook broccoli in a steamer or in a microwave oven (covered with a wet paper towel), until tender but still crisp.
In a large bowl, mix together broccoli, tomatoes and watercress. In a small bowl, whisk together vinegar, olive oil, garlic, salt and black pepper. Drizzle over vegetables and toss to blend. Serve immediately.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 2 g; Sodium: 12 mg; Carbohydrates: 3 g; Exchanges: 1 Vegetable, 1/2 Fat
PEACH-ALMOND UPSIDE-DOWN CAKE
Makes: 8 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Print Version: http://diabeticgourmet.com/recipes/html/608.shtml
Ingredients
1 can (8-1/4 ounces) peaches in juice, well drained
1/2 cup unsweetened applesauce
5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
1 egg
1/2 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 - 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup reduced-fat buttermilk
1/4 cup sliced almonds
Directions
Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.
Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.
Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.
Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.
Nutritional Information Per Serving: Calories: 136, Fat: 2.6, Cholesterol: 27 mg, Sodium: 207 mg, Protein: 6.1 g, Carbohydrate: 19.8 Diabetic Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat
PENNE WITH GREENS AND CANNELLINI BEANS
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
Ingredients
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe there is a total of 63g carbohydrate.
BROCCOLI FRITTATA
Yield: 4 Servings
Source: CDC
Find this recipe at: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
CORN AND BLACK BEAN SALAD
Yield: 4 cups, serving size about 1/2 cup.
Print: http://diabeticgourmet.com/recipes/html/334.shtml
Source: Diabetes Cookbook For Dummies
Book Info:http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
1 (15-oz.) can cooked black beans, drained
1 (10-oz.) can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste
Direction
In large bowl, toss together ingredients, except pepper.
Generously sprinkle salad with pepper.
Cover and refrigerate 2-24 hours before serving.
Nutritional Information (Per Serving): Calories: 120; Protein: 6 g; Sodium: 60 mg; Cholesterol: 66 mg; Fat: 6 g; Carbohydrates: 20 g; Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat
BROCCOLI, CHERRY TOMATO AND WATERCRESS SALAD
Makes 8 servings.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/428.shtml
Ingredients
2 cups broccoli florets
2 cups cherry tomatoes, stems removed
1 bunch watercress, long stems trimmed, coarsely chopped and cut in half
1/2 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
1/2 tsp. minced garlic
Salt and freshly ground black pepper to taste
Direction
Cook broccoli in a steamer or in a microwave oven (covered with a wet paper towel), until tender but still crisp.
In a large bowl, mix together broccoli, tomatoes and watercress. In a small bowl, whisk together vinegar, olive oil, garlic, salt and black pepper. Drizzle over vegetables and toss to blend. Serve immediately.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 2 g; Sodium: 12 mg; Carbohydrates: 3 g; Exchanges: 1 Vegetable, 1/2 Fat
PEACH-ALMOND UPSIDE-DOWN CAKE
Makes: 8 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Print Version: http://diabeticgourmet.com/recipes/html/608.shtml
Ingredients
1 can (8-1/4 ounces) peaches in juice, well drained
1/2 cup unsweetened applesauce
5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
1 egg
1/2 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 - 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup reduced-fat buttermilk
1/4 cup sliced almonds
Directions
Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.
Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.
Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.
Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.
Nutritional Information Per Serving: Calories: 136, Fat: 2.6, Cholesterol: 27 mg, Sodium: 207 mg, Protein: 6.1 g, Carbohydrate: 19.8 Diabetic Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat
PENNE WITH GREENS AND CANNELLINI BEANS
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
Ingredients
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe there is a total of 63g carbohydrate.
BROCCOLI FRITTATA
Yield: 4 Servings
Source: CDC
Find this recipe at: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
Wednesday, November 9, 2016
Wednesday Recipes
Here are six yummy recipes stop help you through the day. Enjoy!
MODERN CHICKEN POTPIE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.” Yield: 6 servings; Time: 1 hour.
This was featured in “Chicken Potpie for the Modern Cook” and can be viewed online here.
Ingredients
1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
1 medium onion, chopped
8 ounces mushrooms, such as button or cremini, thickly sliced
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and ground black pepper
1 pound boneless chicken thighs, cut into bite-size pieces
2 tablespoons butter
2 1/2 cups rich chicken stock
1/4 cup Marsala, Madeira or sherry
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley, more for garnish
1 9-inch pie crust, chilled, or 1 sheet puff pastry
1 egg, beaten with 1 tablespoon water
Preparation
Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
Heat oven to 400 degrees.
Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
Tips
To make individual potpies, divide the mixture among 6 large ramekins, mini pie pans or ovenproof bowls. Roll the pastry out into a rectangle and cut into 6 squares, each one large enough to cover the filling and drape over the rim of the dish. Lightly place a pastry square over each dish and evenly fold down the four corners on the outside edge. Press gently to seal. Snip or cut a few slits in the top. Place on a cookie sheet for baking.
Leftover cooked chicken (or turkey) can be used instead of raw. Add the flour mixture by itself in step 3. Cut leftover chicken into bite-sized pieces and stir into the pan at the end of step 3 to heat through.
PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE
This is from Melissa Clark, also The New York Times cooking e-newsletter. Melissa wrote, “This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.” Yield: 12 servings.
This was featured in “A Snacking Cake Packed With Pears”, and can be viewed online here. (Note: I love the video that went with “A Snacking Cake…”. You’ll have to wait through a 15-second-ish ad, but the video is worth watching.
Ingredients
For the Cake:
1 cup unsalted butter (2 sticks), at room temperature, more to grease the pan
1 cup granulated sugar
1/2 cup dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
1/8 teaspoon ground clove
1/2 teaspoon baking soda
4 large eggs, at room temperature
4 large pears (2 1/4 pounds), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups)
2 3/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup toasted walnuts or pecans, chopped (optional)
For the Brown Butter Glaze:
5 tablespoons unsalted butter
2 tablespoons dark brown sugar
1 cup confectioners’ sugar
3 tablespoons heavy cream or milk, more as needed
1 teaspoon vanilla extract
Pinch of salt
Preparation
Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.
Whisk in brown sugar until it dissolves. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.
FROZEN CARAMEL-APPLE CRUNCH CAKE
This comes from Daring Gourmet in the Tablespoon e-newsletter. She wrote, “A frozen layer of apple pie ice cream laced with caramel and sandwiched between a top and bottom layer of crunchy crushed granola bars.” Prep Time: 15 minutes; Total Time: 3 hours 20 minutes; Makes 8 Servings.
To view this online, click here. And check out Daring Gourmet’s blog here.
Ingredients
1 box Nature Valley™ granola bars, crushed into coarse crumbs
1/2 cup Gold Medal™ all-purpose flour
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
3 cups softened vanilla or cinnamon ice cream
3/4 can apple pie filling (chop up the apple pieces)
1/4 cup caramel sauce, plus extra for serving
Directions
Preheat the oven to 350ºF.
Place the Nature Valley granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.
In a large mixing bowl, add the softened ice cream and stir in the apple pie pieces and caramel sauce. Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.
Cut into squares and serve with whipped cream and caramel sauce.
DYLAN DREYER’S PIEROGI CASSEROLE
This comes from TODAY’s Dylan Dreyer and was in TODAY’s food email. This begins, “You only need six-ingredients for Dylan's easy creamy pierogi casserole that's made with layers of store-bought pierogi and fresh spinach and topped with gooey melted cheese. She can't get over how good it is, so we had to share the recipe on TODAY Food!” Makes 8 servings.
To view this online, click here.
Ingredients
2 16-ounce packages store-bought potato and onion pierogi
1 tablespoon olive oil
10 ounces fresh spinach
1 small onion, diced
2 cans condensed cream of mushroom soup
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Salt and pepper
Preparation
Preheat the oven to 350ºF.
Boil the pierogi according to the package's instructions. Drain.
In the meantime, in a large pan, heat the olive oil over medium high neat. Add the onion, spinach, salt and pepper. Sauté until the onion is cooked through and the spinach is wilted.
In an 8-by-8-inch casserole dish, spread a good dollop of the canned cream of mushroom soup. Add half of the pierogi. Add half of the cooked spinach and onions. Top with the cream of mushroom soup. Add a layer of mozzarella cheese and a sprinkle of Parmesan. Repeat the layers with the remaining ingredients in this order: pierogi, spinach, soup, mozzarella cheese, and Parmesan cheese. Bake until the top is golden and bubbly. Enjoy!
BAKED APPLES STUFFED WITH WILD RICE AND QUINOA
This is from Vegetarian Times. It starts off, “The stuffing for these baked apples can be made up to two days ahead.” Yield: Serves 8.
To view this online, click here.
Ingredients:
1 cup mushroom broth
1/2 cup wild rice
1/4 cup red quinoa
2 Tbs. olive oil
1 cup finely chopped shiitake mushrooms
1/4 cup finely chopped red onion
1 Tbs. chopped fresh sage
1/2 cup low-fat cream cheese, cut into small pieces
1/4 cup dried cranberries, chopped
4 medium Red Delicious apples
1/2 cup grated sharp white Cheddar cheese, optional
Instructions:
Preheat oven to 350°F. Bring broth and 1 cup water to a boil in saucepan. Add wild rice, cover, reduce heat to medium-low, and cook 50 minutes. Stir in quinoa, and cook 20 minutes more, or until most of water is absorbed.
Heat oil in skillet over medium heat. Add mushrooms and onion, and sauté 7 minutes. Stir in sage and wild rice, and increase heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in cream cheese. Fold in cranberries.
Halve apples through stem, and scoop out core and seeds, leaving 1/4-inch-thick wall around sides. Fill apple halves with 1/3 cup rice mixture. Place in 11- x 7-inch baking dish. Fill baking dish with 1 cup water, cover tightly with foil, and bake 45 minutes. Uncover apples, sprinkle with Cheddar (if using), and bake 15 minutes more, or until apples are soft and tops are beginning to crisp.
Nutrition Information: Calories: 184; Protein: 4 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 141 mg; Fiber: 4 g; Sugar: 13 g
VEGAN PUMPKIN RISOTTO
This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.
“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Instructions:
1 onion, diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp vegan margarine or butter
salt and pepper to taste
Preparation
Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.
Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.
Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
MODERN CHICKEN POTPIE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.” Yield: 6 servings; Time: 1 hour.
This was featured in “Chicken Potpie for the Modern Cook” and can be viewed online here.
Ingredients
1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
1 medium onion, chopped
8 ounces mushrooms, such as button or cremini, thickly sliced
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and ground black pepper
1 pound boneless chicken thighs, cut into bite-size pieces
2 tablespoons butter
2 1/2 cups rich chicken stock
1/4 cup Marsala, Madeira or sherry
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley, more for garnish
1 9-inch pie crust, chilled, or 1 sheet puff pastry
1 egg, beaten with 1 tablespoon water
Preparation
Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
Heat oven to 400 degrees.
Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
Tips
To make individual potpies, divide the mixture among 6 large ramekins, mini pie pans or ovenproof bowls. Roll the pastry out into a rectangle and cut into 6 squares, each one large enough to cover the filling and drape over the rim of the dish. Lightly place a pastry square over each dish and evenly fold down the four corners on the outside edge. Press gently to seal. Snip or cut a few slits in the top. Place on a cookie sheet for baking.
Leftover cooked chicken (or turkey) can be used instead of raw. Add the flour mixture by itself in step 3. Cut leftover chicken into bite-sized pieces and stir into the pan at the end of step 3 to heat through.
PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE
This is from Melissa Clark, also The New York Times cooking e-newsletter. Melissa wrote, “This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.” Yield: 12 servings.
This was featured in “A Snacking Cake Packed With Pears”, and can be viewed online here. (Note: I love the video that went with “A Snacking Cake…”. You’ll have to wait through a 15-second-ish ad, but the video is worth watching.
Ingredients
For the Cake:
1 cup unsalted butter (2 sticks), at room temperature, more to grease the pan
1 cup granulated sugar
1/2 cup dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
1/8 teaspoon ground clove
1/2 teaspoon baking soda
4 large eggs, at room temperature
4 large pears (2 1/4 pounds), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups)
2 3/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup toasted walnuts or pecans, chopped (optional)
For the Brown Butter Glaze:
5 tablespoons unsalted butter
2 tablespoons dark brown sugar
1 cup confectioners’ sugar
3 tablespoons heavy cream or milk, more as needed
1 teaspoon vanilla extract
Pinch of salt
Preparation
Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.
Whisk in brown sugar until it dissolves. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.
FROZEN CARAMEL-APPLE CRUNCH CAKE
This comes from Daring Gourmet in the Tablespoon e-newsletter. She wrote, “A frozen layer of apple pie ice cream laced with caramel and sandwiched between a top and bottom layer of crunchy crushed granola bars.” Prep Time: 15 minutes; Total Time: 3 hours 20 minutes; Makes 8 Servings.
To view this online, click here. And check out Daring Gourmet’s blog here.
Ingredients
1 box Nature Valley™ granola bars, crushed into coarse crumbs
1/2 cup Gold Medal™ all-purpose flour
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
3 cups softened vanilla or cinnamon ice cream
3/4 can apple pie filling (chop up the apple pieces)
1/4 cup caramel sauce, plus extra for serving
Directions
Preheat the oven to 350ºF.
Place the Nature Valley granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.
In a large mixing bowl, add the softened ice cream and stir in the apple pie pieces and caramel sauce. Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.
Cut into squares and serve with whipped cream and caramel sauce.
DYLAN DREYER’S PIEROGI CASSEROLE
This comes from TODAY’s Dylan Dreyer and was in TODAY’s food email. This begins, “You only need six-ingredients for Dylan's easy creamy pierogi casserole that's made with layers of store-bought pierogi and fresh spinach and topped with gooey melted cheese. She can't get over how good it is, so we had to share the recipe on TODAY Food!” Makes 8 servings.
To view this online, click here.
Ingredients
2 16-ounce packages store-bought potato and onion pierogi
1 tablespoon olive oil
10 ounces fresh spinach
1 small onion, diced
2 cans condensed cream of mushroom soup
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Salt and pepper
Preparation
Preheat the oven to 350ºF.
Boil the pierogi according to the package's instructions. Drain.
In the meantime, in a large pan, heat the olive oil over medium high neat. Add the onion, spinach, salt and pepper. Sauté until the onion is cooked through and the spinach is wilted.
In an 8-by-8-inch casserole dish, spread a good dollop of the canned cream of mushroom soup. Add half of the pierogi. Add half of the cooked spinach and onions. Top with the cream of mushroom soup. Add a layer of mozzarella cheese and a sprinkle of Parmesan. Repeat the layers with the remaining ingredients in this order: pierogi, spinach, soup, mozzarella cheese, and Parmesan cheese. Bake until the top is golden and bubbly. Enjoy!
BAKED APPLES STUFFED WITH WILD RICE AND QUINOA
This is from Vegetarian Times. It starts off, “The stuffing for these baked apples can be made up to two days ahead.” Yield: Serves 8.
To view this online, click here.
Ingredients:
1 cup mushroom broth
1/2 cup wild rice
1/4 cup red quinoa
2 Tbs. olive oil
1 cup finely chopped shiitake mushrooms
1/4 cup finely chopped red onion
1 Tbs. chopped fresh sage
1/2 cup low-fat cream cheese, cut into small pieces
1/4 cup dried cranberries, chopped
4 medium Red Delicious apples
1/2 cup grated sharp white Cheddar cheese, optional
Instructions:
Preheat oven to 350°F. Bring broth and 1 cup water to a boil in saucepan. Add wild rice, cover, reduce heat to medium-low, and cook 50 minutes. Stir in quinoa, and cook 20 minutes more, or until most of water is absorbed.
Heat oil in skillet over medium heat. Add mushrooms and onion, and sauté 7 minutes. Stir in sage and wild rice, and increase heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in cream cheese. Fold in cranberries.
Halve apples through stem, and scoop out core and seeds, leaving 1/4-inch-thick wall around sides. Fill apple halves with 1/3 cup rice mixture. Place in 11- x 7-inch baking dish. Fill baking dish with 1 cup water, cover tightly with foil, and bake 45 minutes. Uncover apples, sprinkle with Cheddar (if using), and bake 15 minutes more, or until apples are soft and tops are beginning to crisp.
Nutrition Information: Calories: 184; Protein: 4 g; Total Fat: 6 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 141 mg; Fiber: 4 g; Sugar: 13 g
VEGAN PUMPKIN RISOTTO
This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.
“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Instructions:
1 onion, diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp vegan margarine or butter
salt and pepper to taste
Preparation
Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.
Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.
Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
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