Here are some last-minute baking ideas to round out your Christmas dinner, including Cast Iron Skillet Corn Bread and a Christmas Tree Cookie Forest. Enjoy!
Note: Since tomorrow is Christmas, I'll be taking the day off. But I will return to posting recipes on Tuesday, December 26. Merry Christmas!
BANANA-OATMEAL BREAD
This was in a Weight Watchers' email several years ago. The recipe begins, “This nutritious bread is easy to mix up and will make the whole house smell wonderful.”
POINTS® Value: 4; Servings: 10; Preparation Time: 10 min; Cooking Time: 50 min; Level of Difficulty: Moderate
Ingredients
1 1/4 cup all-purpose flour
1/2 cup unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp canola oil
1 large egg(s), beaten
2 medium egg white(s), beaten
3 large banana(s), ripe
1 cup uncooked old fashioned oats
Directions
Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
RED VELVET VAMPIRE CUPCAKES
This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”
Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy
To view this online, click here.
Ingredients
Cupcakes:
1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a pastry bag fitted with a large round tip and a plastic straw
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
CHRISTMAS TREE COOKIE FOREST
This comes from the Food Network Kitchen, and begins, “Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.”
Total Time: 10 hours; Active: 2 hours 30 minutes; Yield: 6 tree cookies; Level: Intermediate
To view this online, click here.
Ingredients
Dough:
4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
3 large eggs
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup confectioners' sugar
Royal Icing:
1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
Forest green gel food coloring
White sprinkles, for decorating
Directions
Watch how to make this recipe.
Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips
For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.
Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.
Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.
To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.
Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.
Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.
Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.
Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.
Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.
Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.
To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.
Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
CZECHOSLOVAKIAN BAR COOKIE - CUKROVI
This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).
The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”
Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour
Ingredients:
2 cups butter (1 pound), softened
2 cups sugar
4 large egg yolks
4 cups flour
2 cups chopped walnuts or pecans
1 (8- to 12-ounce) container almond paste
1 (12-ounce) container strawberry filling
Confectioners' sugar
Preparation:
Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.
Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.
Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.
Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.
Sunday, December 24, 2017
Saturday, December 23, 2017
Pies!
Christmas is next week and many of us love having pies for holiday dessert. (And yes, there are other holidays this month. I'm not trying to ignore any of them...) Here are six pie recipes to help go with your holiday dinner - or any time - including Mom's Southern Pecan Pie and Chocolate-Crusted Pumpkin Pie. Enjoy!
SALTED MAPLE CHESS PIE
This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
MOM’S SOUTHERN PECAN PIE
Servings: 10
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/162.shtml
Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml
Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9-inch pie pan.
In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SALTED MAPLE CHESS PIE
This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
MOM’S SOUTHERN PECAN PIE
Servings: 10
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/162.shtml
Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml
Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9-inch pie pan.
In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
Friday, December 22, 2017
Friday Recipes
It's only a few more days until Christmas. If you're looking for a few more dishes to put on the holiday table, here are six that will help round out the meal, including Raisin Bread Pudding and Triple Fruit Pie. Enjoy!
CROCKPOT LASAGNA
This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
To view this online, click here.
Ingredients
1 lb. lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. salt 1 tsp. dried oregano
12 oz. cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna pasta, uncooked
16 oz. shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
Additional Tips
Ready in 4 1/4 hours.
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
TRIPLE FRUIT PIE
This was in an email from FamilyTime, and begins, “Berries and rhubarb are plentiful and inexpensive. Try making this pie. It is so good!!”
Serves: 6-8; Prep. time: 5 minutes; Cooking time: 30
Ingredients
1-1/4 cups fresh blueberries
1-1/4 cups fresh raspberries
1-1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
pastry shell, for double-crust pie (9 inches)
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
COZY CROCK COMFORT IN SLOW COOKER
This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!
16 ounces gound 90% lean turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.
Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each
Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber
Diabetic: 2 meat, 1 1/2 starch, 1 vegetable
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted vegetable stock for the chicken stock.
CROCKPOT LASAGNA
This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
To view this online, click here.
Ingredients
1 lb. lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. salt 1 tsp. dried oregano
12 oz. cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna pasta, uncooked
16 oz. shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
Additional Tips
Ready in 4 1/4 hours.
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
TRIPLE FRUIT PIE
This was in an email from FamilyTime, and begins, “Berries and rhubarb are plentiful and inexpensive. Try making this pie. It is so good!!”
Serves: 6-8; Prep. time: 5 minutes; Cooking time: 30
Ingredients
1-1/4 cups fresh blueberries
1-1/4 cups fresh raspberries
1-1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
pastry shell, for double-crust pie (9 inches)
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
COZY CROCK COMFORT IN SLOW COOKER
This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!
16 ounces gound 90% lean turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.
Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each
Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber
Diabetic: 2 meat, 1 1/2 starch, 1 vegetable
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted vegetable stock for the chicken stock.
Thursday, December 21, 2017
Holiday Food - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday.
It's definitely the holiday season, and what says holidays more than food? Here are six yummy recipes to help you through the holidays, including Bread Pudding and Campbell's® Orange Cranberry Sauce. Enjoy!
CLASSIC LASAGNA
This comes from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”
Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
3 cups ricotta cheese
12 ounces shredded mozzarella cheese (about 3 cups)
3/4 cup grated parmesan cheese
2 eggs
1 pound ground beef
1 jar (45 ounces) Prego® Three Cheese Italian Sauce
12 lasagna noodle, cooked and drained
Directions
Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.
In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.
Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.
Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.
IRISH SPICE BREAD
I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy.
1 1/4 C Flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Mixed spice *
1/2 tsp Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz lie corn syrup karo
1 lg Egg; beaten
4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice.
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
MICROWAVE CHOCOLATE FUDGE
This is from that infamous long-since-forgotten-emailing-list.
12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter
Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.
BLUE RIDGE BLACKBERRY LEMON BARS
I got this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”
Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes
Ingredients
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury® BEST All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco® Original No- Crisco® Original No-Stick Cooking Spray
1 (12 oz.) jar Smucker's® Seedless Blackberry Jam
Powdered sugar, if desired
Directions
Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.
CAMPBELL’S® ORANGE CRANBERRY SAUCE
I got this in an email from FamilyTime, and begins, “Our Swanson® Orange Cranberry Sauce can be simmered to perfection two different ways: on top of the range or in the oven. Either way, it's a must for your holiday table.”
Serves: 3 cups; Prep. time: 5 minutes; Cooking time: 15 minutes
Ingredients
1 pkg. (12 oz.) fresh or frozen cranberries
1 cup coarsely chopped orange
1 cup packed brown sugar
1 tsp. ground cinnamon
1 cup Swanson® Chicken Broth
Directions
MIX cranberries, orange, brown sugar, cinnamon and broth in saucepan. Heat to a boil. Cook over low heat 10 min. or until mixture thickens. Refrigerate until serving time.
BREAD PUDDING
This is from that infamous long-since-forgotten-emailing-list.
Ingredients
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
Directions
Heat the milk just until scalded.
Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
It's definitely the holiday season, and what says holidays more than food? Here are six yummy recipes to help you through the holidays, including Bread Pudding and Campbell's® Orange Cranberry Sauce. Enjoy!
CLASSIC LASAGNA
This comes from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”
Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
3 cups ricotta cheese
12 ounces shredded mozzarella cheese (about 3 cups)
3/4 cup grated parmesan cheese
2 eggs
1 pound ground beef
1 jar (45 ounces) Prego® Three Cheese Italian Sauce
12 lasagna noodle, cooked and drained
Directions
Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.
In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.
Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.
Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.
IRISH SPICE BREAD
I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy.
1 1/4 C Flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Mixed spice *
1/2 tsp Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz lie corn syrup karo
1 lg Egg; beaten
4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice.
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
MICROWAVE CHOCOLATE FUDGE
This is from that infamous long-since-forgotten-emailing-list.
12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter
Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.
BLUE RIDGE BLACKBERRY LEMON BARS
I got this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”
Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes
Ingredients
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury® BEST All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco® Original No- Crisco® Original No-Stick Cooking Spray
1 (12 oz.) jar Smucker's® Seedless Blackberry Jam
Powdered sugar, if desired
Directions
Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.
CAMPBELL’S® ORANGE CRANBERRY SAUCE
I got this in an email from FamilyTime, and begins, “Our Swanson® Orange Cranberry Sauce can be simmered to perfection two different ways: on top of the range or in the oven. Either way, it's a must for your holiday table.”
Serves: 3 cups; Prep. time: 5 minutes; Cooking time: 15 minutes
Ingredients
1 pkg. (12 oz.) fresh or frozen cranberries
1 cup coarsely chopped orange
1 cup packed brown sugar
1 tsp. ground cinnamon
1 cup Swanson® Chicken Broth
Directions
MIX cranberries, orange, brown sugar, cinnamon and broth in saucepan. Heat to a boil. Cook over low heat 10 min. or until mixture thickens. Refrigerate until serving time.
BREAD PUDDING
This is from that infamous long-since-forgotten-emailing-list.
Ingredients
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
Directions
Heat the milk just until scalded.
Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
Diabetic Thursday
Monday is Christmas; where does the time go? It seems that everyone has some way to celebrate, whether it's a large gathering for a large, extended family, or a smaller, intimate affair. We all have our traditions, which seem to evolve over the years.
Since it's Diabetic Thursday, here are six diabetic recipes to help you through your Christmas, as well as any other time, including Cranberry Orange Bread and Spicy Pumpkin Pie. Enjoy!
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving; Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
TURKEY BREAST WITH HONEY-MUSTARD GLAZE
Yield: 10 servings.
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/506.shtml
Ingredients
1 4-6 pound TURKEY BREAST, fresh or thawed
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Directions
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before carving.
Nutritional Information Per Serving: Calories: 176; Protein: 25 g; Fat: 6 g; Sodium: 90 mg; Cholesterol: 63 mg ; Carbohydrates: 3 g
CRANBERRY ORANGE BREAD
Servings: 16
View recipe: http://diabeticgourmet.com/recipes/html/177.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=177
Ingredients
2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
2 tablespoons fructose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen
1/4 cup chopped nuts* (optional)
Directions
Heat oven to 350F.
Grease and flour 9x5-inch loaf pan.
Combine first 6 ingredients; mix well. Set aside.
Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 4 g; Sodium: 80 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread, 1 Fat
QUICK MINESTRONE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/244.shtml
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
1/4 pound lean ham, cut into small pieces
1 can (10-3/4 oz.) condensed onion soup
2 cups canned tomatoes (with juice), cut into pieces
1/2 cup each: diced carrot and celery
1 medium zucchini, diced
1 large clove garlic, minced
1/3 cup minced fresh parsley
1 bay leaf
1/4 teaspoon each: dried thyme leaves, marjoram, basil and pepper
5 cups water
1 cup broken uncooked spaghetti
1 can (15 oz.) cannellini, navy or other white beans, undrained
1/4 cup grated Parmesan cheese
Directions
In a large soup pot, combine ham, soup, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme, marjoram, basil, pepper and water. Simmer, covered, for 1 hour.
Add spaghetti and beans with liquid and cook 30 minutes longer. Remove bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional Information Per Serving: Calories: 122; Protein: 8.9 g; Fat: 2.4 g; Sodium: 871 mg; Cholesterol: 6.1 mg; Carbohydrates: 17.2 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
Since it's Diabetic Thursday, here are six diabetic recipes to help you through your Christmas, as well as any other time, including Cranberry Orange Bread and Spicy Pumpkin Pie. Enjoy!
TURKEY BREAST PROVENCAL WITH VEGETABLES
Yield: 12 servings
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/507.shtml
Ingredients
1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole petite onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
As needed olive oil, salt and black pepper
1 (4-1/2 pounds) BONE-IN TURKEY BREAST
Directions
In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub turkey breast with olive oil and sprinkle with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
Nutritional Information Per Serving; Calories: 289; Protein: 36 g; Fat: 12 g; Sodium: 349 mg; Cholesterol: 100 mg; Carbohydrates: 9 g
TURKEY BREAST WITH HONEY-MUSTARD GLAZE
Yield: 10 servings.
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/506.shtml
Ingredients
1 4-6 pound TURKEY BREAST, fresh or thawed
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Directions
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before carving.
Nutritional Information Per Serving: Calories: 176; Protein: 25 g; Fat: 6 g; Sodium: 90 mg; Cholesterol: 63 mg ; Carbohydrates: 3 g
CRANBERRY ORANGE BREAD
Servings: 16
View recipe: http://diabeticgourmet.com/recipes/html/177.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=177
Ingredients
2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
2 tablespoons fructose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen
1/4 cup chopped nuts* (optional)
Directions
Heat oven to 350F.
Grease and flour 9x5-inch loaf pan.
Combine first 6 ingredients; mix well. Set aside.
Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 4 g; Sodium: 80 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread, 1 Fat
QUICK MINESTRONE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/244.shtml
Source: Deliciously Healthy Favorite Foods Cookbook
Ingredients
1/4 pound lean ham, cut into small pieces
1 can (10-3/4 oz.) condensed onion soup
2 cups canned tomatoes (with juice), cut into pieces
1/2 cup each: diced carrot and celery
1 medium zucchini, diced
1 large clove garlic, minced
1/3 cup minced fresh parsley
1 bay leaf
1/4 teaspoon each: dried thyme leaves, marjoram, basil and pepper
5 cups water
1 cup broken uncooked spaghetti
1 can (15 oz.) cannellini, navy or other white beans, undrained
1/4 cup grated Parmesan cheese
Directions
In a large soup pot, combine ham, soup, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme, marjoram, basil, pepper and water. Simmer, covered, for 1 hour.
Add spaghetti and beans with liquid and cook 30 minutes longer. Remove bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional Information Per Serving: Calories: 122; Protein: 8.9 g; Fat: 2.4 g; Sodium: 871 mg; Cholesterol: 6.1 mg; Carbohydrates: 17.2 g; Exchanges: 1 Lean Meat, 1 Bread/Starch
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
CRANBERRY APPLE CRISP
Yield: 8 servings
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients:
Filling Ingredients:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping Ingredients:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
Wednesday, December 20, 2017
Soup's On!
Homemade soup is one of those iconic comfort foods, especially during cold and/or rainy weather. Here are six yummy soup recipes sure to warm you up while satisfying, including Mexican Chicken Chowder and Italian Wedding Soup. Enjoy!
PUMPKIN SOUP
Recipe Yield: Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Fat: 3 g; Sodium: 318 mg; Cholesterol: 1 mg; Protein: 4 g; Carbohydrates: 15 g
Diabetic Exchanges: 1 Starch
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
ITALIAN WEDDING SOUP
This is from the infamous long-since-forgotten-emailing-list.
Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10
Ingredients
1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese
Directions
Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and serve.
Top with Parmesan cheese.
Tips
The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
PUMPKIN SOUP
Recipe Yield: Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Fat: 3 g; Sodium: 318 mg; Cholesterol: 1 mg; Protein: 4 g; Carbohydrates: 15 g
Diabetic Exchanges: 1 Starch
LEEK-MUSHROOM SOUP
Servings: 8
Source: Suzi Castle's Deliciously Healthy Favorite Foods
View recipe: http://diabeticgourmet.com/recipes/html/121.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=121
Ingredients
6 large leeks
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1/4 tsp dried tarragon leaves
1/3 cup flour
1/4 tsp white pepper
2 cups low-fat (1% fat) milk
4 cups low-sodium chicken broth
Directions
Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
Nutritional Information Per Serving: Calories: 115; Protein: 9 g; Fat: 2 g; Sodium: 407 mg; Cholesterol: 4 mg; Carbohydrates: 16 g; Exchanges: 2 vegetable; 1/2 low-fat milk
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
ITALIAN WEDDING SOUP
This is from the infamous long-since-forgotten-emailing-list.
Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10
Ingredients
1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese
Directions
Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and serve.
Top with Parmesan cheese.
Tips
The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Tuesday, December 19, 2017
Holiday Food - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post offers a little of this and that to spice up your holiday meals, including Rose Hip Marmalade and Onion Supreme. Enjoy!
All of these recipes can be found in my e-cookbook, Off the Wall Cooking, which will be getting updated in the very near future.
SPICE TEA
I used to make this every year for Christmas presents. I'm really not sure where I found it, but it's incredibly easy and hits the spot.
8 oz loose tea
3 orange peels
1 1/2 - 2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
ROSE HIP MARMALADE
This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.
3 lbs. rose hips
1 large lemon
2 large oranges
6 C sugar
4 C boiling water
Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 min-utes. Pour into jelly glasses. When cool, cover with paraffin.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
3 – 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
CRANBERRY PIE
My dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
2 T cornstarch
1 C sugar
1/3 tsp salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)
Variation
2 T cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
EGG NOG PUMPKIN PIE
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
PEANUT BUTTER PIE
I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.
1/2 C peanut butter (note)
8 oz. cream cheese (note)
1/2 C confectioner’s sugar
8 oz. tub cool whip (note)
graham cracker crust
Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.
NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.
All of these recipes can be found in my e-cookbook, Off the Wall Cooking, which will be getting updated in the very near future.
SPICE TEA
I used to make this every year for Christmas presents. I'm really not sure where I found it, but it's incredibly easy and hits the spot.
8 oz loose tea
3 orange peels
1 1/2 - 2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
ROSE HIP MARMALADE
This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.
3 lbs. rose hips
1 large lemon
2 large oranges
6 C sugar
4 C boiling water
Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 min-utes. Pour into jelly glasses. When cool, cover with paraffin.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
3 – 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1 1/2 C half & half
2 cloves garlic, sliced thin
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
CRANBERRY PIE
My dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."
2 T cornstarch
1 C sugar
1/3 tsp salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)
Variation
2 T cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
EGG NOG PUMPKIN PIE
1 C canned eggnog
1 egg
18 oz. can pumpkin pie filling
9" pie crust
Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.
PEANUT BUTTER PIE
I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.
1/2 C peanut butter (note)
8 oz. cream cheese (note)
1/2 C confectioner’s sugar
8 oz. tub cool whip (note)
graham cracker crust
Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.
NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.
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