Besides being Meatless Monday, it's Double-Post Monday. Here are six recipes to help you through the day, including Rhubarb-Strawberry Refrigerator Cake and Herb Chicken Tortellini Salad. Enjoy!
GRILLED CHICKEN
This is from Ree Drummond of The Food Network show The Pioneer Woman.
Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Directions
Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
BE DAZZLED CRANBERRY PUNCH
This is from Ocean Spray. Prep Time: 5 minutes plus freezing; Yield: Makes about 14 6-ounce servings
To view this yumminess, click here.
Ingredients
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail
24 ounces club soda
8 ounces orange juice
Ice ring, garnish
Orange slices, garnish
Directions
Combine all ingredients, except garnishes, in a large punch bowl. Gently stir ingredients. Add ice ring and orange slices just before serving.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
We moved to a new house in Connecticut when I was 15. One of its charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as "John’s Pea Patch"), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year. I'm not sure where Mom found the recipe, so, unfortunately, I can't give credit to wherever it came from.
6 C rhubarb, cut in 1/2" pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Combine rhubarb, sugar & 1 C water in saucepan. Bring to boil. Boil 6-8 minutes until soft. Drain 1 C syrup & save. Put rhubarb & remaining syrup in blender. Make pulp (3 1/2 C). Bring pulp to boil. Pour over gelatin & stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9" springform pan (3" deep) with ladyfingers. Alternate layers of rhubarb mix & ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze & strawberries.
Glaze: Mix reserve syrup & 1/4 C sugar. Bring to boil & stir in 1 1/2 T cornstarch. Blend with small amount of water. Boil & cook, stirring until thickened & clean. Add a few drops of red food coloring. Cool.
HERB CHICKEN TORTELLINI SALAD
This is from FamilyTime, and starts off, “Fresh spinach and Herb Chicken Tortellini combine for a salad to remember. Serve with breadsticks and glasses of ice cold Nestea with a splash of lemonade.”
Serves: Varies; Prep Time: 15 minutes; Cook Time: Varies
To view this online, click here.
Ingredients
1 package BUITONI® Refrigerated Herb Chicken Tortellini
1 ready-to-use spinach
1 cup mozzarella cheese, diced
1 marinated artichoke hearts
1 cup ripe olives, sliced
1/3 cup roasted red peppers
1 cup Caesar salad dressing
1/4 cup Parmesan cheese, grated
Directions
Combine pasta, spinach, mozzarella cheese, artichokes, olives and roasted peppers in medium bowl. Add dressing; toss to coat. Sprinkle with Parmesan cheese.
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
Monday, July 24, 2017
Meatless Monday
It's Meatless Monday. Here are today's six vegetarian recipes to help you through the day, including Rhubarb-Strawberry Refrigerator Cake and Slow-Cooker Vegetarian Minestrone. Enjoy!
POTATO GNOCCHI
This comes from the January/February 2013 issue of Vegetarian Times, page 38. It starts off, “The secret to fluffy, tender gnocchi is to make the dough while the mashed potatoes are hot, add just enough liquid to hold it together, and work it as little as possible.
To freeze: place cooked gnocchi on a parchment-lined baking sheet in the freezer, freeze until gnocchi are hard, and transfer to resealable plastic bags.
To reheat: add frozen gnocchi to boiling water, and cook 2 to 3 minutes, or until heated through. Serve with your favorite pasta sauce and cheese.” Serves 6 (makes about 100 gnocchi)
To view this online, click here.
2 1/2 lb. russet or Idaho potatoes
1/2 tsp. salt
1 large egg, lightly beaten
3/4 cup potato starch
Preheat oven to 350°F. Prick potatoes all over with fork, and bake 45 minutes to 1 hour, or until soft to touch. Slice open, and let cool 10 minutes.
Scoop out potato flesh (it will still be hot); reserve skins for another use. Mash potato flesh in bowl or put through potato ricer. Stir in salt, then egg with fork. Stir in potato starch until dough comes together and no longer sticks to fork or your hands.
Scoop out 1/2 cup dough, and roll into 3/4-inch-thick rope on work surface dusted with potato starch. Cut rope into 3/4-inch pieces. Set back of fork atop 1 gnocchi, and use fork to roll gnocchi toward you, making light indentations with fork tines. Transfer to parchment-lined baking sheet.
Bring pot of salted water to a boil. Add gnocchi, and cook 2 minutes, or until gnocchi float to top. Drain, and serve.
nutritional information Per Serving (about 16 gnocchi): Calories: 207; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 47 g; Cholesterol: 31 mg; Sodium: 213 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
CURRIED CHICK PEAS AND TOMATOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, “Going meatless once in a while is good for our bodies, and a great way to eat cheaply. This curried chick peas and tomatoes recipe is super-fast and super-flavorful, thanks to the curry spices and especially the fresh ginger. Enjoy this healthy curried chick peas and tomatoes dish over microwaveable whole-grain rice.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves 6.
To view this online, click here.
Ingredients
2 tsp canola oil
2 garlic cloves, finely chopped
1 medium onion, chopped
1 inch fresh ginger, finely chopped
1 tbsp curry powder
1 28-ounce can crushed tomatoes
2 15-ounce cans reduced-sodium chick peas, drained and rinsed
1/4 cup chopped fresh parsley
Preparation
Heat oil on medium heat in large skillet.
Add garlic, onion and ginger. Cook for 2-3 minutes, until onion softens.
Stir in curry powder and cook for 1 minute.
Add tomatoes and chick peas, and simmer for 10 minutes.
Stir in parsley, then serve.
Per Serving: Calories 252, Calories from Fat 53, Total Fat 3.6g (sat 0.4g), Cholesterol 0mg, Sodium 601mg, Carbohydrate 49.1g, Fiber 9.6g, Protein 9.7g
HOMEMADE APRICOT SALSA WITH BEANS
This comes from from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Try this homemade apricot salsa for a unique twist on the usual homemade salsa recipes. This easy apricot salsa recipe uses dried apricots and baked beans instead of tomatoes, but also combines the traditional Mexican salsa flavors of fresh chopped cilantro, lime, and jalapeno peppers. Perfect for summer.
"This vegetarian and vegan homemade apricot salsa recipe is courtesy of Bush's® Beans."
To view this recipe online, click here.
Ingredients
2 28 ounce cans vegetarian baked beans
1 cup dried apricots, chopped
2 2.25 cans sliced black olives, drained
2 10 ounce packages frozen corn, thawed
1 cup chopped red bell pepper
1 cup chopped fresh cilantro or parsley
1/2 cup green onions, chopped
1/2 cup lime juice
1 tbsp jalapeno peppers, chopped
1 tsp cumin
tortilla chips
Preparation
Combine all ingredients, except tortilla chips; mix well. Refrigerate, covered, two to three hours to allow flavors to blend. Stir before serving with tortilla chips.
MEATLESS RICE CASSEROLE WITH BEANS
This is also from Jolinda Hackett, who writes, "A vegetarian rice casserole with beans. This easy rice casserole recipe is a great way to use up any leftover rice you might have on hand. Vegetarian rice and beans casserole can also be prepared super quick if you have all the ingredients on hand. Just open up a can of baked beans, add a few spices and bake! Recipe courtesy of Bush's® Beans."
To view this online, click here.
Ingredients
1 28 ounce can vegetarian baked beans
1 1/2 cups cooked rice
1/2 cup chopped red onion
1/2 cup shredded carrot
1/2 cup thinly sliced celery
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
Preparation
Combine all ingredients including vegetarian baked beans in a lightly greased 2-quart casserole. Bake at 350 for 35 to 40 minutes or until bubbly.
SLOW-COOKER VEGETARIAN MINESTRONE
This recipe begins, “With a few simple steps and time in the slow cooker, you'll have this delicious and nutritious minestrone soup ready to serve.”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/6654-vegetarian-minestrone-slow-cooker
Ingredients
6 cups vegetable broth
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 cup elbow macaroni
4 cups chopped fresh spinach
1/4 cup finely grated Parmesan cheese, or more to taste
Directions
Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Nutritional Facts: Servings: 8; Calories: 138; Carbohydrates: 25.2 g; Saturated Fat: 0.5 g; Protein: 6.9 g; Sodium: 941 mg; Dietary Fiber: 6.5 g
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3 1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1 1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
POTATO GNOCCHI
This comes from the January/February 2013 issue of Vegetarian Times, page 38. It starts off, “The secret to fluffy, tender gnocchi is to make the dough while the mashed potatoes are hot, add just enough liquid to hold it together, and work it as little as possible.
To freeze: place cooked gnocchi on a parchment-lined baking sheet in the freezer, freeze until gnocchi are hard, and transfer to resealable plastic bags.
To reheat: add frozen gnocchi to boiling water, and cook 2 to 3 minutes, or until heated through. Serve with your favorite pasta sauce and cheese.” Serves 6 (makes about 100 gnocchi)
To view this online, click here.
2 1/2 lb. russet or Idaho potatoes
1/2 tsp. salt
1 large egg, lightly beaten
3/4 cup potato starch
Preheat oven to 350°F. Prick potatoes all over with fork, and bake 45 minutes to 1 hour, or until soft to touch. Slice open, and let cool 10 minutes.
Scoop out potato flesh (it will still be hot); reserve skins for another use. Mash potato flesh in bowl or put through potato ricer. Stir in salt, then egg with fork. Stir in potato starch until dough comes together and no longer sticks to fork or your hands.
Scoop out 1/2 cup dough, and roll into 3/4-inch-thick rope on work surface dusted with potato starch. Cut rope into 3/4-inch pieces. Set back of fork atop 1 gnocchi, and use fork to roll gnocchi toward you, making light indentations with fork tines. Transfer to parchment-lined baking sheet.
Bring pot of salted water to a boil. Add gnocchi, and cook 2 minutes, or until gnocchi float to top. Drain, and serve.
nutritional information Per Serving (about 16 gnocchi): Calories: 207; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 47 g; Cholesterol: 31 mg; Sodium: 213 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
CURRIED CHICK PEAS AND TOMATOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, “Going meatless once in a while is good for our bodies, and a great way to eat cheaply. This curried chick peas and tomatoes recipe is super-fast and super-flavorful, thanks to the curry spices and especially the fresh ginger. Enjoy this healthy curried chick peas and tomatoes dish over microwaveable whole-grain rice.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves 6.
To view this online, click here.
Ingredients
2 tsp canola oil
2 garlic cloves, finely chopped
1 medium onion, chopped
1 inch fresh ginger, finely chopped
1 tbsp curry powder
1 28-ounce can crushed tomatoes
2 15-ounce cans reduced-sodium chick peas, drained and rinsed
1/4 cup chopped fresh parsley
Preparation
Heat oil on medium heat in large skillet.
Add garlic, onion and ginger. Cook for 2-3 minutes, until onion softens.
Stir in curry powder and cook for 1 minute.
Add tomatoes and chick peas, and simmer for 10 minutes.
Stir in parsley, then serve.
Per Serving: Calories 252, Calories from Fat 53, Total Fat 3.6g (sat 0.4g), Cholesterol 0mg, Sodium 601mg, Carbohydrate 49.1g, Fiber 9.6g, Protein 9.7g
HOMEMADE APRICOT SALSA WITH BEANS
This comes from from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Try this homemade apricot salsa for a unique twist on the usual homemade salsa recipes. This easy apricot salsa recipe uses dried apricots and baked beans instead of tomatoes, but also combines the traditional Mexican salsa flavors of fresh chopped cilantro, lime, and jalapeno peppers. Perfect for summer.
"This vegetarian and vegan homemade apricot salsa recipe is courtesy of Bush's® Beans."
To view this recipe online, click here.
Ingredients
2 28 ounce cans vegetarian baked beans
1 cup dried apricots, chopped
2 2.25 cans sliced black olives, drained
2 10 ounce packages frozen corn, thawed
1 cup chopped red bell pepper
1 cup chopped fresh cilantro or parsley
1/2 cup green onions, chopped
1/2 cup lime juice
1 tbsp jalapeno peppers, chopped
1 tsp cumin
tortilla chips
Preparation
Combine all ingredients, except tortilla chips; mix well. Refrigerate, covered, two to three hours to allow flavors to blend. Stir before serving with tortilla chips.
MEATLESS RICE CASSEROLE WITH BEANS
This is also from Jolinda Hackett, who writes, "A vegetarian rice casserole with beans. This easy rice casserole recipe is a great way to use up any leftover rice you might have on hand. Vegetarian rice and beans casserole can also be prepared super quick if you have all the ingredients on hand. Just open up a can of baked beans, add a few spices and bake! Recipe courtesy of Bush's® Beans."
To view this online, click here.
Ingredients
1 28 ounce can vegetarian baked beans
1 1/2 cups cooked rice
1/2 cup chopped red onion
1/2 cup shredded carrot
1/2 cup thinly sliced celery
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
Preparation
Combine all ingredients including vegetarian baked beans in a lightly greased 2-quart casserole. Bake at 350 for 35 to 40 minutes or until bubbly.
SLOW-COOKER VEGETARIAN MINESTRONE
This recipe begins, “With a few simple steps and time in the slow cooker, you'll have this delicious and nutritious minestrone soup ready to serve.”
This is from Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/6654-vegetarian-minestrone-slow-cooker
Ingredients
6 cups vegetable broth
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 cup elbow macaroni
4 cups chopped fresh spinach
1/4 cup finely grated Parmesan cheese, or more to taste
Directions
Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Nutritional Facts: Servings: 8; Calories: 138; Carbohydrates: 25.2 g; Saturated Fat: 0.5 g; Protein: 6.9 g; Sodium: 941 mg; Dietary Fiber: 6.5 g
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3 1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1 1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
Saturday, July 22, 2017
Cool Desserts
I usually don't post on Saturdays, though it's not unheard of. But this morning just seemed like a great day to post. Here are six yummy Cool Dessert recipes to help you through the day, including Key Lime Pie Pops and Strawberry Mango Popsicles. Enjoy!
Note: Most of today's recipes came from the TODAY website, and one is from The New York Times cooking e-newsletter. I usually try for quite a bit more variety of sources, but today's (TODAY's?) just all seemed to work well together, especially for a hot summer weekend. (Not to dismiss the one from the New York Times...)
KEY LIME PIE POPS
This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.
“Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.
“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”
To view this online, click here.
Ingredients
6 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
4 ounces (1/2 package) cream cheese, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon finely grated lime zest
1/4 cup freshly squeezed lime juice
1 cup heavy cream, very cold
Twelve 3-ounce paper cups
12 wooden craft sticks
Preparation
In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
When ready to serve, peel the cups away from the pops.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
In a mug, add the tea bags and boiling water. Steep for 10 to 15 minutes, until the water is golden. Remove the tea bags and place the tea in the refrigerator to cool.
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
KIWI MELON POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “I often return home from a sweaty run wanting nothing more than a cold glass of water and a REALLY cold snack, but ice cream probably isn't the right thing to grab post workout. These pretty pops hit the mark with their blend of hydrating honeydew and potassium from the coconut water to help prevent muscle cramps. The kiwi kicks in plenty of vitamin C to help bust up those free radicals that form during intense exercise. There's even a little salt to help replace the electrolytes you lose during those sweat sessions.”
Prep Time: 7 minutes; Yield: 6
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
2 kiwis, peeled
8 ounces coconut water
1 cup cubed honeydew melon
1 tablespoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon sea salt
1 teaspoon sugar
Preparation
Add one of the kiwis to the blender; slice the other into 6 thin wheels and set aside.
Add all remaining ingredients to the blender and combine until smooth. Transfer the mixture to a large measuring cup with a spout or other spouted container.
Place 1 kiwi slice into each pop mold so that you can see the kiwi on the side of the mold.
Pour the melon mixture evenly into six pop molds and transfer to the freezer. Freeze for 5-6 hours, or overnight.To unmold, run the pop briefly under warm water, remove and enjoy.
COFFEE POPSICLES WITH CHOCOLATE, PEANUT BUTTER AND BANANA
This also comes from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Turn to these ice pops when you need to feel more energized. I love warm weather, but sometimes a day out in the burning sun can leave me feeling less than peppy. That's when I want a cool treat that also gives me a kick of caffeine. These provide just the right amount for an early afternoon boost.”
Prep Time: 5 minutes; Yield: 6
To view this online, click here.
Note: You will need six (3-ounce) ice pop molds with sticks.
Ingredients
6 ounces unsweetened cold brew coffee concentrate (such as Chameleon)
1 banana
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cinnamon
8 ounces coconut milk
2 tablespoons creamy peanut butter
1 tablespoon cacao nibs, optional
1 teaspoon honey, optional
Preparation
Place all ingredients in a blender and combine until smooth.
Pour the coffee mixture evenly into 6 pop molds and transfer to the freezer. Freeze for 6-8 hours, or overnight.
To unmold, run the pop briefly under warm water, remove and enjoy.
Note: Most of today's recipes came from the TODAY website, and one is from The New York Times cooking e-newsletter. I usually try for quite a bit more variety of sources, but today's (TODAY's?) just all seemed to work well together, especially for a hot summer weekend. (Not to dismiss the one from the New York Times...)
KEY LIME PIE POPS
This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.
“Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.
“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”
To view this online, click here.
Ingredients
6 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
4 ounces (1/2 package) cream cheese, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon finely grated lime zest
1/4 cup freshly squeezed lime juice
1 cup heavy cream, very cold
Twelve 3-ounce paper cups
12 wooden craft sticks
Preparation
In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
When ready to serve, peel the cups away from the pops.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
In a mug, add the tea bags and boiling water. Steep for 10 to 15 minutes, until the water is golden. Remove the tea bags and place the tea in the refrigerator to cool.
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
KIWI MELON POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “I often return home from a sweaty run wanting nothing more than a cold glass of water and a REALLY cold snack, but ice cream probably isn't the right thing to grab post workout. These pretty pops hit the mark with their blend of hydrating honeydew and potassium from the coconut water to help prevent muscle cramps. The kiwi kicks in plenty of vitamin C to help bust up those free radicals that form during intense exercise. There's even a little salt to help replace the electrolytes you lose during those sweat sessions.”
Prep Time: 7 minutes; Yield: 6
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
2 kiwis, peeled
8 ounces coconut water
1 cup cubed honeydew melon
1 tablespoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon sea salt
1 teaspoon sugar
Preparation
Add one of the kiwis to the blender; slice the other into 6 thin wheels and set aside.
Add all remaining ingredients to the blender and combine until smooth. Transfer the mixture to a large measuring cup with a spout or other spouted container.
Place 1 kiwi slice into each pop mold so that you can see the kiwi on the side of the mold.
Pour the melon mixture evenly into six pop molds and transfer to the freezer. Freeze for 5-6 hours, or overnight.To unmold, run the pop briefly under warm water, remove and enjoy.
COFFEE POPSICLES WITH CHOCOLATE, PEANUT BUTTER AND BANANA
This also comes from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Turn to these ice pops when you need to feel more energized. I love warm weather, but sometimes a day out in the burning sun can leave me feeling less than peppy. That's when I want a cool treat that also gives me a kick of caffeine. These provide just the right amount for an early afternoon boost.”
Prep Time: 5 minutes; Yield: 6
To view this online, click here.
Note: You will need six (3-ounce) ice pop molds with sticks.
Ingredients
6 ounces unsweetened cold brew coffee concentrate (such as Chameleon)
1 banana
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cinnamon
8 ounces coconut milk
2 tablespoons creamy peanut butter
1 tablespoon cacao nibs, optional
1 teaspoon honey, optional
Preparation
Place all ingredients in a blender and combine until smooth.
Pour the coffee mixture evenly into 6 pop molds and transfer to the freezer. Freeze for 6-8 hours, or overnight.
To unmold, run the pop briefly under warm water, remove and enjoy.
Friday, July 21, 2017
Chicken
It's Finally Friday. Hooray! Here are six chicken recipes to help you through the weekend, including Stupid Chicken and Grilled Barbecue Chicken and Potato Kabobs. And before you wonder, "Is chicken your new Friday thing, like Meatless Monday or Taco Tuesday?" Nope, just happened that last Friday's and today's posts are chicken recipes. Enjoy!
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
STUPID CHICKEN
This is from a free e-cookbook from RecipeLion, and begins, “Don't be fooled by the name of this dish... it may be stupidly easy to prepare, but the end result is brilliantly delicious. If you've been looking for a foolproof slow cooker chicken recipe to add to your collection of easy weeknight dinner ideas, this is it!”
Ingredients
4 skinless boneless chicken breasts
1 (28-ounce) can Italian-seasoned diced tomatoes
1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar>
Hot cooked rice or pasta
Parmesan cheese, grated
Instructions
Cut chicken into bite-size pieces. Mix chicken, tomatoes and soup mix together, and pour into slow cooker.
Cook on LOW for 6 to 8 hours.
Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.
Notes
If you have an oven, you can do this in an oven-browning bag. Bake for about 45 minutes at 350 degrees F.
Zucchini and mushrooms are nice additions to the recipe.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
STUPID CHICKEN
This is from a free e-cookbook from RecipeLion, and begins, “Don't be fooled by the name of this dish... it may be stupidly easy to prepare, but the end result is brilliantly delicious. If you've been looking for a foolproof slow cooker chicken recipe to add to your collection of easy weeknight dinner ideas, this is it!”
Ingredients
4 skinless boneless chicken breasts
1 (28-ounce) can Italian-seasoned diced tomatoes
1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar>
Hot cooked rice or pasta
Parmesan cheese, grated
Instructions
Cut chicken into bite-size pieces. Mix chicken, tomatoes and soup mix together, and pour into slow cooker.
Cook on LOW for 6 to 8 hours.
Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.
Notes
If you have an oven, you can do this in an oven-browning bag. Bake for about 45 minutes at 350 degrees F.
Zucchini and mushrooms are nice additions to the recipe.
Thursday, July 20, 2017
Desserts - Double-Post Thursday
Besides being Diabetic Thursday, it's Double-Post Thursday. Here are six dessert recipes to help you through the day, including S’mores Cake Rolls and Ginger-Blueberry Parfait. Enjoy!
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY SAUCE
This recipe and the next one (Ginger-Blueberry Parfait) are from an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
This sauce would go well over ice cream. Yum!
SERVINGS: 4 – 6
1 pt fresh blueberries (2 C)
1/4 C + 1 Tbsp confectioners' sugar
1/4 C water
1/4 tsp ground cinnamon
2 Tbsp butter
Put blueberries, sugar, water, and cinnamon in medium saucepan.
Cover and cook over medium heat until blueberries have broken down a bit and mixture becomes soupy, about 5 minutes.
Remove from heat and swirl in butter. Serve warm or at room temperature over waffles, pancakes, ice cream, or pound cake.
NUTRITION (per serving) 140 cal, 1 g pro, 22 g carb, 2 g fiber, 6 g fat, 3.5 g sat fat, 50 mg sodium
GINGER-BLUEBERRY PARFAIT
SERVINGS: 4
1 C blueberries
1 tsp grated peeled fresh ginger
4 Tbsp maple syrup, divided
1 Hass avocado, peeled, pitted, and chopped
1 C part-skim ricotta cheese
4 sprigs fresh mint
Combine the blueberries, ginger, and 1 Tbsp of the maple syrup in a small bowl until well mixed. Let stand for 5 minutes.
Meanwhile, in a food processor, combine the avocado, ricotta, and the remaining 3 Tbsp maple syrup. Puree the mixture.
Layer the blueberry mixture with the ricotta mixture alternately in 4 parfait glasses or dessert dishes, ending with the berries. Garnish with the mint sprigs.
NUTRITION (per serving) 217 cal, 8 g pro, 25 g carb, 10 g fat, 4 g sat fat,3 g fiber, 83 mg sodium
S’MORES CAKE ROLLS
This is from Tablespoon (tbsp.), and begins, “First things first: Yes, this cake roll tastes as good as it looks. We rolled chocolate cake around a marshmallow buttercream filling, and topped it all with melted chocolate, Golden Grahams™ cereal and marshmallows. It’s a grown-up take on s’mores that your inner child is guaranteed to love.”
Prep Time: 60 minutes; Total Time: 2 hours 50 minutes; Servings: 16
To view this online, click here.
Ingredients
Cake
6 eggs
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
Filling
1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
Glaze
1 1/2 cups semisweet chocolate chips
1 cup heavy whipping cream
Decorations
3/4 cup Golden Grahams™ cereal, coarsely crushed
1/2 cup miniature marshmallows
Directions
Heat oven to 375°F. Line bottom only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Let rolled cakes cool with seam centered on bottom of cake. Allow cakes to cool 30 minutes on cooling rack.
In large bowl, beat marshmallow crème, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cake, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Repeat rolling with second cake. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
In small microwavable bowl, microwave chocolate chips and heavy cream uncovered on High 60 to 90 seconds; stir. Continue to microwave in 15-second increments, until chips can be stirred smooth. Remove plastic wrap from cakes. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Let stand 5 minutes. Sprinkle tops of cakes with cereal and marshmallows. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.
You must roll the cake into the kitchen towel immediately after turning it out. The cake is most malleable while still hot.
For best results, work quickly when assembling cake rolls to prevent cracking.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY SAUCE
This recipe and the next one (Ginger-Blueberry Parfait) are from an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
This sauce would go well over ice cream. Yum!
SERVINGS: 4 – 6
1 pt fresh blueberries (2 C)
1/4 C + 1 Tbsp confectioners' sugar
1/4 C water
1/4 tsp ground cinnamon
2 Tbsp butter
Put blueberries, sugar, water, and cinnamon in medium saucepan.
Cover and cook over medium heat until blueberries have broken down a bit and mixture becomes soupy, about 5 minutes.
Remove from heat and swirl in butter. Serve warm or at room temperature over waffles, pancakes, ice cream, or pound cake.
NUTRITION (per serving) 140 cal, 1 g pro, 22 g carb, 2 g fiber, 6 g fat, 3.5 g sat fat, 50 mg sodium
GINGER-BLUEBERRY PARFAIT
SERVINGS: 4
1 C blueberries
1 tsp grated peeled fresh ginger
4 Tbsp maple syrup, divided
1 Hass avocado, peeled, pitted, and chopped
1 C part-skim ricotta cheese
4 sprigs fresh mint
Combine the blueberries, ginger, and 1 Tbsp of the maple syrup in a small bowl until well mixed. Let stand for 5 minutes.
Meanwhile, in a food processor, combine the avocado, ricotta, and the remaining 3 Tbsp maple syrup. Puree the mixture.
Layer the blueberry mixture with the ricotta mixture alternately in 4 parfait glasses or dessert dishes, ending with the berries. Garnish with the mint sprigs.
NUTRITION (per serving) 217 cal, 8 g pro, 25 g carb, 10 g fat, 4 g sat fat,3 g fiber, 83 mg sodium
S’MORES CAKE ROLLS
This is from Tablespoon (tbsp.), and begins, “First things first: Yes, this cake roll tastes as good as it looks. We rolled chocolate cake around a marshmallow buttercream filling, and topped it all with melted chocolate, Golden Grahams™ cereal and marshmallows. It’s a grown-up take on s’mores that your inner child is guaranteed to love.”
Prep Time: 60 minutes; Total Time: 2 hours 50 minutes; Servings: 16
To view this online, click here.
Ingredients
Cake
6 eggs
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
Filling
1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
Glaze
1 1/2 cups semisweet chocolate chips
1 cup heavy whipping cream
Decorations
3/4 cup Golden Grahams™ cereal, coarsely crushed
1/2 cup miniature marshmallows
Directions
Heat oven to 375°F. Line bottom only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Let rolled cakes cool with seam centered on bottom of cake. Allow cakes to cool 30 minutes on cooling rack.
In large bowl, beat marshmallow crème, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cake, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Repeat rolling with second cake. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
In small microwavable bowl, microwave chocolate chips and heavy cream uncovered on High 60 to 90 seconds; stir. Continue to microwave in 15-second increments, until chips can be stirred smooth. Remove plastic wrap from cakes. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Let stand 5 minutes. Sprinkle tops of cakes with cereal and marshmallows. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.
You must roll the cake into the kitchen towel immediately after turning it out. The cake is most malleable while still hot.
For best results, work quickly when assembling cake rolls to prevent cracking.
Diabetic Thursday
It's Diabetic Thursday. Hhere are today's six recipes to help you through the weekend, including Colorful Turkey Stuffed Peppers and Chocolate Filled Cake Roll. Enjoy!
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g
WILD RICE AND TURKEY SALAD
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/42.shtml
Ingredients
1/2 cup wild rice
1/4 cup green onions, chopped
1-1/2 cup water
1/4 cup olive oil
2 cups turkey, cooked and chopped
2 tablespoons red or white wine vinegar
1 cup celery, chopped
1/4 teaspoon black pepper
1/2 cup sweet red pepper, chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley leaves, chopped
1/3 cup raisins
1 apple, chopped
Chopped pecans, for garnish
Directions
Cook the rice in the water until tender, about 50 minutes.
Cut the turkey into bite-size pieces.
Combine all the ingredients in a bowl and toss.
Cover and chill until ready to serve.
Sprinkle on the pecans just before serving.
Nutritional Information Per Serving: Calories: 422; Protein: 24 g; Fat: 18 g; Carbohydrates: 26 g; Exchanges: 3 Meat; 1 Bread; 1-1/2 Fruit; 2 Fat
GREEN BEANS WITH MUSHROOMS
Servings: 6
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/46.shtml
Ingredients
2 pound fresh green beans
4-5 teaspoons water
1 cup fresh mushrooms, quartered
1 teaspoon garlic
2 teaspoons olive oil
Directions
In a frying pan or saute pan, add 4-5 teaspoon water. Bring to boil.
Add Green Beans and lower heat to medium-high and cover.
When Green Beans are fork-tender, take off heat and drain water.
In another fry pan or saute pan, on medium high heat, saute olive oil, garlic and mushrooms for about 5-7 minutes.
Add Green Beans and toss.
Serve Hot.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 5 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
BAKED APPLES WITH RAISINS
Servings: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples.
Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit
CURRY CHICKEN
Servings: 6; 1 serving = 1-1/4 cup
Source: Gourmet Inspirations Healthy Cooking
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/68.shtml
Ingredients
6 single chicken breasts, skinned, boned, washed
3 teaspoons oil
1/2 onion, chopped
2 cloves garlic, crushed
1/2 cup low sodium chicken broth
1-1/2 cup water
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon tumeric
1/8 teaspoon allspice
1/8 teaspoon ginger
Dash dried fennel
Dash ground black pepper
1 teaspoon coconut flavoring
Directions
In a large skillet, saute chicken breasts in 2 teaspoons oil until golden on both sides. Remove chicken from pan.
Saute garlic and onion in remaining oil 5-7 minutes.
Add broth, water, and all of the spices to garlic-onion mixture.
When well blended, return chicken pieces to skillet. Cover and simmer over medium heat for 30 minutes.
Stir in coconut flavoring.
Serve over rice or rice/grain mixture.
Nutritional Information Per Serving: Calories: 145; Protein: 19 g; Fat: 6 g; Sodium: 43 mg; Cholesterol: 52 mg; Carbohydrates: 2 g; Exchanges: 3 Low-Fat meat
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g
WILD RICE AND TURKEY SALAD
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/42.shtml
Ingredients
1/2 cup wild rice
1/4 cup green onions, chopped
1-1/2 cup water
1/4 cup olive oil
2 cups turkey, cooked and chopped
2 tablespoons red or white wine vinegar
1 cup celery, chopped
1/4 teaspoon black pepper
1/2 cup sweet red pepper, chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley leaves, chopped
1/3 cup raisins
1 apple, chopped
Chopped pecans, for garnish
Directions
Cook the rice in the water until tender, about 50 minutes.
Cut the turkey into bite-size pieces.
Combine all the ingredients in a bowl and toss.
Cover and chill until ready to serve.
Sprinkle on the pecans just before serving.
Nutritional Information Per Serving: Calories: 422; Protein: 24 g; Fat: 18 g; Carbohydrates: 26 g; Exchanges: 3 Meat; 1 Bread; 1-1/2 Fruit; 2 Fat
GREEN BEANS WITH MUSHROOMS
Servings: 6
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/46.shtml
Ingredients
2 pound fresh green beans
4-5 teaspoons water
1 cup fresh mushrooms, quartered
1 teaspoon garlic
2 teaspoons olive oil
Directions
In a frying pan or saute pan, add 4-5 teaspoon water. Bring to boil.
Add Green Beans and lower heat to medium-high and cover.
When Green Beans are fork-tender, take off heat and drain water.
In another fry pan or saute pan, on medium high heat, saute olive oil, garlic and mushrooms for about 5-7 minutes.
Add Green Beans and toss.
Serve Hot.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 5 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
BAKED APPLES WITH RAISINS
Servings: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples.
Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit
CURRY CHICKEN
Servings: 6; 1 serving = 1-1/4 cup
Source: Gourmet Inspirations Healthy Cooking
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/68.shtml
Ingredients
6 single chicken breasts, skinned, boned, washed
3 teaspoons oil
1/2 onion, chopped
2 cloves garlic, crushed
1/2 cup low sodium chicken broth
1-1/2 cup water
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon tumeric
1/8 teaspoon allspice
1/8 teaspoon ginger
Dash dried fennel
Dash ground black pepper
1 teaspoon coconut flavoring
Directions
In a large skillet, saute chicken breasts in 2 teaspoons oil until golden on both sides. Remove chicken from pan.
Saute garlic and onion in remaining oil 5-7 minutes.
Add broth, water, and all of the spices to garlic-onion mixture.
When well blended, return chicken pieces to skillet. Cover and simmer over medium heat for 30 minutes.
Stir in coconut flavoring.
Serve over rice or rice/grain mixture.
Nutritional Information Per Serving: Calories: 145; Protein: 19 g; Fat: 6 g; Sodium: 43 mg; Cholesterol: 52 mg; Carbohydrates: 2 g; Exchanges: 3 Low-Fat meat
Wednesday, July 19, 2017
Chili
Have you ever gone to the grocery store for a specific item or two and come out with a bunch of stuff you hadn't planned to get? Heck, we've all done this from time to time (sometimes way too often).
It wouldn't be too bad if it wasn't for the fact that: 1) we've spent way too much at the store, 2) we now have items that we might not need, and 3) we've frequently forgotten the specific item we've gone in to buy. (I can visualize you nodding your head about this.)
One of TODAY's latest e-mails has an article on how to deal with this problem. “8 ways to cut calories and cost at the grocery store” have top tips for grocery shopping from TODAY's financial expert Jean Chatzky and nutritionist Joy Bauer. Take a peek at the article to get some ideas on how to same time and money in the grocery store.
And now for today's six chili recipes to help you through the day, including Texas Chili and Half-Hour Chili. Enjoy!
SUPER CHILI
One of my inventions. This can be found in my e-book, Off the Wall Cooking.
2 C pinto beans
2 T oil or butter
4 C water
1 lb. ground beef
4 – 8 cloves garlic, minced
1/4 lb. bacon, chopped
2 – 4 onions, chopped
28 oz. can tomatoes (undrained)
2 T chili powder
6 oz. can tomato paste
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves garlic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
HALF-HOUR CHILI
This recipe begins, “This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/5826-half-hour-chili.
Time: 30 minutes (15 minutes prep)
Ingredients
1 tablespoon canola oil
3 medium onions, chopped
1 carrot, chopped
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, finely chopped
1 – 2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 teaspoon brown sugar
1/4 teaspoon salt
2 15-ounce cans red kidney beans , rinsed
1/3 cup bulgur (see Note)
1/2 cup nonfat plain yogurt for garnish
1/3 cup chopped scallions for garnish
1/4 cup chopped fresh cilantro for garnish
Directions
Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.
Garnish with yogurt, scallions and cilantro, if desired.
Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.
Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 217; Carbohydrates: 40 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 10 g; Cholesterol: 0 mg; Dietary Fiber: 13 g; Potassium: 854 mg; Sodium: 697 mg; Exchanges: 2 starch; 1 vegetable; 1 lean meat
TEXAS CHILI
This is one of my dad’s recipes. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
One time, during the 1960s, he was a member of the local Civil Defense, and overheard one of his friends, Larry – also a CD member – tell someone, “I can eat anything hot, the hotter, the better. I grew up in New Mexico, and love hot food.” Dad promptly invited Larry and his wife for dinner that weekend and made this chili.
Several weeks later, Dad overheard Larry tell someone, “I can eat anything hot, the hotter, the better – except for John's chili!” It's that hot.
I vaguely remember hearing something about Dad finding this chili recipe in some airline's magazine during a business trip. I'm not sure if that's true or if I'm remembering wrong. All I know is that this is good and not for people afraid of hot chili.
This can be found in my e-book, Off the Wall Cooking.
3 balls ground beef suet
3/4 tsp. black pepper
4 slices back, cut
1/4 tsp. cayenne
2 lbs. stew beef, cut small
6 – 9 T chili powder
2 lbs. chopped chuck
2 – 4 walnut-size pieces suet
3 cloves garlic, minced
2 Bermuda onions
1 T paprika
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
SUPER EASY VEGETARIAN AND VEGAN CHILI
This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.
“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
Directions
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.
Nutrition Facts (from Calorie Count):
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet
VEGETARIAN CHILI
This also comes from PureWow. Makes 6 to 8 servings; Time: 1 hour
Ingredients
2 tablespoons extra-virgin olive oil
1 large white onion, diced
2 large (or 4 small) poblano peppers, seeded and diced
1 large sweet potato, peeled and diced
4 garlic cloves, minced
1 tablespoon chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
4 cups vegetable broth
One 15-ounce can chickpeas
One 15-ounce can black beans
2 cups frozen corn, thawed
Sour cream, for garnish
1 avocado, diced, for garnish
3 tablespoons chopped fresh cilantro, for garnish
Directions
In a large pot, heat the olive oil over medium heat. Add the onion, poblano pepper and sweet potato, and sauté until the onion is translucent, 6 to 8 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
Add the chile powder, cumin, coriander, cayenne, salt and pepper, and cook until fragrant, 1 to 2 minutes. Stir in the tomatoes and broth. Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer until good flavor develops and the vegetables are very tender, 30 to 35 minutes.
Stir in the beans, chickpeas and corn, and simmer for 2 to 3 minutes.
To serve, ladle the soup into bowls. Garnish with a dollop of sour cream, 1 to 2 tablespoons avocado and 2 teaspoons cilantro. Leftover chili will keep in the refrigerator for up to a week.
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
YUM!
It wouldn't be too bad if it wasn't for the fact that: 1) we've spent way too much at the store, 2) we now have items that we might not need, and 3) we've frequently forgotten the specific item we've gone in to buy. (I can visualize you nodding your head about this.)
One of TODAY's latest e-mails has an article on how to deal with this problem. “8 ways to cut calories and cost at the grocery store” have top tips for grocery shopping from TODAY's financial expert Jean Chatzky and nutritionist Joy Bauer. Take a peek at the article to get some ideas on how to same time and money in the grocery store.
And now for today's six chili recipes to help you through the day, including Texas Chili and Half-Hour Chili. Enjoy!
SUPER CHILI
One of my inventions. This can be found in my e-book, Off the Wall Cooking.
2 C pinto beans
2 T oil or butter
4 C water
1 lb. ground beef
4 – 8 cloves garlic, minced
1/4 lb. bacon, chopped
2 – 4 onions, chopped
28 oz. can tomatoes (undrained)
2 T chili powder
6 oz. can tomato paste
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves garlic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
HALF-HOUR CHILI
This recipe begins, “This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/5826-half-hour-chili.
Time: 30 minutes (15 minutes prep)
Ingredients
1 tablespoon canola oil
3 medium onions, chopped
1 carrot, chopped
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, finely chopped
1 – 2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 teaspoon brown sugar
1/4 teaspoon salt
2 15-ounce cans red kidney beans , rinsed
1/3 cup bulgur (see Note)
1/2 cup nonfat plain yogurt for garnish
1/3 cup chopped scallions for garnish
1/4 cup chopped fresh cilantro for garnish
Directions
Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.
Garnish with yogurt, scallions and cilantro, if desired.
Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.
Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 217; Carbohydrates: 40 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 10 g; Cholesterol: 0 mg; Dietary Fiber: 13 g; Potassium: 854 mg; Sodium: 697 mg; Exchanges: 2 starch; 1 vegetable; 1 lean meat
TEXAS CHILI
This is one of my dad’s recipes. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.
One time, during the 1960s, he was a member of the local Civil Defense, and overheard one of his friends, Larry – also a CD member – tell someone, “I can eat anything hot, the hotter, the better. I grew up in New Mexico, and love hot food.” Dad promptly invited Larry and his wife for dinner that weekend and made this chili.
Several weeks later, Dad overheard Larry tell someone, “I can eat anything hot, the hotter, the better – except for John's chili!” It's that hot.
I vaguely remember hearing something about Dad finding this chili recipe in some airline's magazine during a business trip. I'm not sure if that's true or if I'm remembering wrong. All I know is that this is good and not for people afraid of hot chili.
This can be found in my e-book, Off the Wall Cooking.
3 balls ground beef suet
3/4 tsp. black pepper
4 slices back, cut
1/4 tsp. cayenne
2 lbs. stew beef, cut small
6 – 9 T chili powder
2 lbs. chopped chuck
2 – 4 walnut-size pieces suet
3 cloves garlic, minced
2 Bermuda onions
1 T paprika
1 can beef broth
1 tsp. oregano
3 cans measured water
3/4 tsp. cumin
6 C tomatoes & juice
1 2/3 T salt
1 1/2 lbs. drained kidney beans
In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.
SUPER EASY VEGETARIAN AND VEGAN CHILI
This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.
“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
1/2 cup TVP + 1/2 cup water (optional)
Directions
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.
Nutrition Facts (from Calorie Count):
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet
VEGETARIAN CHILI
This also comes from PureWow. Makes 6 to 8 servings; Time: 1 hour
Ingredients
2 tablespoons extra-virgin olive oil
1 large white onion, diced
2 large (or 4 small) poblano peppers, seeded and diced
1 large sweet potato, peeled and diced
4 garlic cloves, minced
1 tablespoon chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
4 cups vegetable broth
One 15-ounce can chickpeas
One 15-ounce can black beans
2 cups frozen corn, thawed
Sour cream, for garnish
1 avocado, diced, for garnish
3 tablespoons chopped fresh cilantro, for garnish
Directions
In a large pot, heat the olive oil over medium heat. Add the onion, poblano pepper and sweet potato, and sauté until the onion is translucent, 6 to 8 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
Add the chile powder, cumin, coriander, cayenne, salt and pepper, and cook until fragrant, 1 to 2 minutes. Stir in the tomatoes and broth. Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer until good flavor develops and the vegetables are very tender, 30 to 35 minutes.
Stir in the beans, chickpeas and corn, and simmer for 2 to 3 minutes.
To serve, ladle the soup into bowls. Garnish with a dollop of sour cream, 1 to 2 tablespoons avocado and 2 teaspoons cilantro. Leftover chili will keep in the refrigerator for up to a week.
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
YUM!
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