from Appetite for Reduction
1 c. mashed sweet potatoes
3 T canola oil
1 T maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 c. flour (I used half white half wheat)
2 tsp baking powder
1 tsp ground nutmeg (I used cinnamon and just a dash of nutmeg)
2-3 T cold water (I didn't need this)
Preheat oven to 400. Mix together potatoes through salt. Use a sifter to sift in flour, baking powder and nutmeg. Fold in the flour until moistened and crumbly; be careful not to overmix. Add 2 T water and lightly knead 5-6 times. Drop dough in golf ball size pieces onto parchment covered baking sheet. Bake 12-15 min.
Peanut-Lime Noodles
1/2 c. natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar (I used 1 T apple cider vinegar)
2 T lime juice (I used lemon)
1 tsp ginger
2 T brown sugar
1/4 tsp red pepper flakes
2 cloves garlic chopped
Combine in blender and blend until smooth. Serve over vegetables and noodles.
(reserve some of the pasta water to thin out the sauce. It thickens a lot as it cools. I ended up thinning it quite a bit so reserve a good cup of pasta water)
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar (I used 1 T apple cider vinegar)
2 T lime juice (I used lemon)
1 tsp ginger
2 T brown sugar
1/4 tsp red pepper flakes
2 cloves garlic chopped
Combine in blender and blend until smooth. Serve over vegetables and noodles.
(reserve some of the pasta water to thin out the sauce. It thickens a lot as it cools. I ended up thinning it quite a bit so reserve a good cup of pasta water)
Black Bean Sweet Potato Enchilladas
from Tasty Kitchen
2 large sweet potatoes peeled and chopped into cubes
1 clove garlic chopped
1/2 onion chopped
1 small can green chilies
1 can diced tomatoes
1 T olive oil
1 can black beans
1 T Chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 c. salsa
8 tortillas
Roast potatoes on baking sheet at 450 for 20 min. stirring half-way through. Heat oil in skillet and add garlic, onions and green chilies. Saute until onions soften. Add beans, tomatoes, chili powder, cumin, salt and pepper. Stir in the sweet potatoes. Prepare 9x13 dish by spraying with Pam and putting a little of the salsa in the bottom. Fill the tortillas with potato mixture, roll up and put seam side down. Spread salsa over the top and bake at 350 for 20 min.
2 large sweet potatoes peeled and chopped into cubes
1 clove garlic chopped
1/2 onion chopped
1 small can green chilies
1 can diced tomatoes
1 T olive oil
1 can black beans
1 T Chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 c. salsa
8 tortillas
Roast potatoes on baking sheet at 450 for 20 min. stirring half-way through. Heat oil in skillet and add garlic, onions and green chilies. Saute until onions soften. Add beans, tomatoes, chili powder, cumin, salt and pepper. Stir in the sweet potatoes. Prepare 9x13 dish by spraying with Pam and putting a little of the salsa in the bottom. Fill the tortillas with potato mixture, roll up and put seam side down. Spread salsa over the top and bake at 350 for 20 min.
Banana Oatmeal Cookies
adapted from Tastykitchen
1 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 c. rolled oats
1 stick butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 T honey
1 tsp vanilla
1 1/2 c. mashed banana (3 large)
chocolate chips (optional)
Preheat oven to 350. Cream the butter and sugars until smooth. Add egg, honey and vanilla and beat until smooth. Add banana and whip until incorporated. Add dry ingredients and mix. Bake for 8-10 min. Makes 3 dozen cookies.
1 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 c. rolled oats
1 stick butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 T honey
1 tsp vanilla
1 1/2 c. mashed banana (3 large)
chocolate chips (optional)
Preheat oven to 350. Cream the butter and sugars until smooth. Add egg, honey and vanilla and beat until smooth. Add banana and whip until incorporated. Add dry ingredients and mix. Bake for 8-10 min. Makes 3 dozen cookies.
Chicken Pot Pie Pasta
from Every Day Food
All of my 5 kids ate this and many had seconds.
- Salt and pepper
- 3/4 pound penne or other short tubular pasta
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups diced cooked chicken
- In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
- Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute.
- Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
- Stir pasta into chicken mixture.
Pasta with Caramelized Onions
from Mark Bittman
5 or 6 medium to large onions (about 2 pounds)
1/3 c. plus 2 T extra virgin olive oil
salt and pepper
1 pound pasta
Freshly grated parmesan
Thinly slice the onions. Put them in a large dry skillet over medium-low heat and cover. Check and stir every 5 min. The onions will first give up lots of liquid, then dry out; after 20-30 min, when they begin to brown and stick to the pan, remove the cover. Add the 1/3 c. olive oil, along with a generous sprinkling of salt and pepper. Turn the heat up to medium. Bring a large pot of water to a boil and slat it. Continue to cook the onions until they are uniformly brown and soft, almost pasty, 10-20 min. more. Cook the pasta until tender but not mushy. Taste the onions and adjust the seasoning; drain the pasta, reserving a cup of cooking water. In a warm bowl, toss together the pasta and onions, along with remaining oil and a little of the cooking water if necessary to allow the mixture to coat the pasta evenly. Toss with some Parmesan and serve, passing more Parmesan at the table.
5 or 6 medium to large onions (about 2 pounds)
1/3 c. plus 2 T extra virgin olive oil
salt and pepper
1 pound pasta
Freshly grated parmesan
Thinly slice the onions. Put them in a large dry skillet over medium-low heat and cover. Check and stir every 5 min. The onions will first give up lots of liquid, then dry out; after 20-30 min, when they begin to brown and stick to the pan, remove the cover. Add the 1/3 c. olive oil, along with a generous sprinkling of salt and pepper. Turn the heat up to medium. Bring a large pot of water to a boil and slat it. Continue to cook the onions until they are uniformly brown and soft, almost pasty, 10-20 min. more. Cook the pasta until tender but not mushy. Taste the onions and adjust the seasoning; drain the pasta, reserving a cup of cooking water. In a warm bowl, toss together the pasta and onions, along with remaining oil and a little of the cooking water if necessary to allow the mixture to coat the pasta evenly. Toss with some Parmesan and serve, passing more Parmesan at the table.
Mediterranean Pasta Salad
from Giada
3
tablespoons extra-virgin olive oil, plus 1/4 cup (or
less)
2 cloves garlic, minced
1
(1-pound) box Israeli couscous (or any small pasta)
3
cups chicken stock
2 lemons,
juiced
1 lemon,
zested
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
1 cup
chopped fresh basil leaves
1/2 cup
chopped fresh mint leaves
1/4 cup
dried cranberries (I used a mixture of
raisins, craisins and cherries about 1/2 c. )
1/4 cup
slivered almonds, toasted (used a mixture of chopped nuts, toasted)
(I added
a little crumbled feta to my portion and it was a nice salty bite)
Directions
In a
medium saucepan, warm 3 tablespoons of the olive oil
over medium heat. Add the garlic and cook for 1 minute. Add the couscous and
cook until toasted and lightly browned, stirring often, about 5 minutes.
Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce
the heat and simmer, covered, until the couscous is tender, but still firm to
the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a
large bowl, toss the cooked couscous with the remaining olive oil,
remaining lemon juice, zest, salt, and pepper and let
cool.
Once the
couscous is room temperature, add the fresh herbs, dried cranberries, and
almonds. Toss to combine and serve.
Roasted Butternut Squash, Sausage and Orecchiette Pasta in a Brown Butter Sage Sauce
from SimplyScratch
1 pkg {of four} Chicken Sausages {like sun-dried tomato & basil}
3 cups Orecchiette Pasta
1 Butternut Squash, cubed {about 2 cups}
1 tablespoon Dark Brown Sugar
4 ounces Walnuts, toasted
1 stick of Salted Butter
8 small Sage Leaves
Kosher Salt
Black Pepper
Slide a small baking sheet into your oven and preheat it to 375 degrees.
In a small dry pan, toast walnuts over medium heat until fragrant. Remove and set aside.
Peel and cube up two cups of butternut squash. In a bowl, toss the squash with olive oil, salt, pepper and dark brown sugar. {With oven mitts} remove pan, add the squash to the hot pan and place back into the oven for 20-25 minutes, stirring once during the cooking time. Remove once the squash is tender.
In a skillet; add a little olive oil and sear the chicken sausages over medium heat on all sides. Remove, slice and add back into the pan to crisp on all sides.
To a pot of {salted} boiling water; add in the three cups of orecchiette pasta. Cook as directed on package to al dente. Drain.
In a large bowl; combine the sausage, pasta and butternut squash.
Heat a 10 inch skillet on medium/ medium-high heat. Place the stick of cold butter into the hot pan, lift and swirl the butter. Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color.
Pour the brown butter sage sauce over pasta, toss and season with salt and pepper to taste. Sprinkle toasted walnuts over top and serve immediately!
Soft Pretzels
1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
melted real butter
Combine first 4 ingredients; allow to rest for 5 minutes.
Stir flour to mixture and knead for 5 minutes.
Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
Bake in a 550 degree oven for 8 minutes, or until golden brown.
Brush melted butter onto hot pretzels.
Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
melted real butter
Combine first 4 ingredients; allow to rest for 5 minutes.
Stir flour to mixture and knead for 5 minutes.
Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
Bake in a 550 degree oven for 8 minutes, or until golden brown.
Brush melted butter onto hot pretzels.
Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.
Pesto Pizza with Dried Cranberries and Goat Cheese
adapted from my sister-in-law Afton
pizza dough
basil pesto
mozzarella cheese
goat cheese
craisins
zucchini
red peppers
Preheat pizza stone in 500 degree oven. Roll out dough and spread pesto to cover. Layer thinly sliced zucchini over surface. Spread mozzarella cheese over top and crumble on goat cheese and sprinkle the craisins. Put sliced red pepper over top. Bake in oven for 8-10 min.
(could be good with sliced red onion, chicken or chicken sausage)
pizza dough
basil pesto
mozzarella cheese
goat cheese
craisins
zucchini
red peppers
Preheat pizza stone in 500 degree oven. Roll out dough and spread pesto to cover. Layer thinly sliced zucchini over surface. Spread mozzarella cheese over top and crumble on goat cheese and sprinkle the craisins. Put sliced red pepper over top. Bake in oven for 8-10 min.
(could be good with sliced red onion, chicken or chicken sausage)
Garlic Yogurt Salad Dressing
from Eating Well
1/2 c. plain nonfat yogurt
2 T low-fat milk
1 1/2 T lemon juice
1 tsp honey
1 tsp olive oil
1/2 tsp dried oregano
1/2 tsp minced garlic
1/2 tsp salt
pepper to taste
Combine all ingredients in a small bowl or jar and whisk or shake to mix.
Makes 3/4 c
per Tablespoon: 12 cal
1/2 c. plain nonfat yogurt
2 T low-fat milk
1 1/2 T lemon juice
1 tsp honey
1 tsp olive oil
1/2 tsp dried oregano
1/2 tsp minced garlic
1/2 tsp salt
pepper to taste
Combine all ingredients in a small bowl or jar and whisk or shake to mix.
Makes 3/4 c
per Tablespoon: 12 cal
Aromatic Noodles with Lime-Peanut Sauce
from Ellie Krieger
12 oz spaghetti
2 c. broccoli florets
2 c. snow peas, trimmed
2 c. sugar snap peas, trimmed
1/2 c. unsalted peanuts
1/2 c. creamy natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar
2 T fresh lime juice
1 scallion cut into pieces
1 3/4 inch piece ginger, peeled and finely grated
2 T brown sugar
1/4 tsp red pepper flakes
Cook pasta and drain and rinse under cold running water
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 min. Add the snow peas and sugar snap peas and steam for 2 min. more, until all vegetables are crisp tender.
Toast the peanuts in a skillet over med-high heat until fragrant.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a blender until smooth.
Right before serving, toss the pasta with 3/4 c. of the peanut sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Serves 6, 1 c. pasta, 1 c. vegetables
450 cal, 18g fat, 19g protein, 61g carb
12 oz spaghetti
2 c. broccoli florets
2 c. snow peas, trimmed
2 c. sugar snap peas, trimmed
1/2 c. unsalted peanuts
1/2 c. creamy natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar
2 T fresh lime juice
1 scallion cut into pieces
1 3/4 inch piece ginger, peeled and finely grated
2 T brown sugar
1/4 tsp red pepper flakes
Cook pasta and drain and rinse under cold running water
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 min. Add the snow peas and sugar snap peas and steam for 2 min. more, until all vegetables are crisp tender.
Toast the peanuts in a skillet over med-high heat until fragrant.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a blender until smooth.
Right before serving, toss the pasta with 3/4 c. of the peanut sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Serves 6, 1 c. pasta, 1 c. vegetables
450 cal, 18g fat, 19g protein, 61g carb
Lemon Chicken Soup with Orzo
from Ellie Krieger
4 tsp olive oil
8 oz chicken breast cut into small chunks
pinch of salt
1 med onion diced
2 stalks celery diced
1 med carrot diced
2 tsp fresh thyme or 1/2 tsp dried
6 c. broth
1 c. orzo
2 large eggs
3 T fresh lemon juice
black pepper to taste
Heat 2 tsp oil over med-high heat. Season the chicken with the salt and add it to the pot and cook until just cooked through. Transfer the chicken to a dish and set aside.
Add the remaining 2 tsp oil to the pot. Add the onion, celery, carrot, and thyme and cook over med-high heat until the vegetables are tender. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 min. Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 c. broth in small saucepan until it is hot but not boiling. in a med bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.
Serves 4, 1 1/2 c. serving
280 cal, 10g fat, 26g protein, 22g carb
4 tsp olive oil
8 oz chicken breast cut into small chunks
pinch of salt
1 med onion diced
2 stalks celery diced
1 med carrot diced
2 tsp fresh thyme or 1/2 tsp dried
6 c. broth
1 c. orzo
2 large eggs
3 T fresh lemon juice
black pepper to taste
Heat 2 tsp oil over med-high heat. Season the chicken with the salt and add it to the pot and cook until just cooked through. Transfer the chicken to a dish and set aside.
Add the remaining 2 tsp oil to the pot. Add the onion, celery, carrot, and thyme and cook over med-high heat until the vegetables are tender. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 min. Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 c. broth in small saucepan until it is hot but not boiling. in a med bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.
Serves 4, 1 1/2 c. serving
280 cal, 10g fat, 26g protein, 22g carb
Spaghetti aglio e olio (with garlic and olive oil)
from Ina Garten
1 lb dried spaghetti
1/3 c. olive oil
8 large garlic cloves, cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 c. minced fresh parsley
1 c. freshly grated Parmesan
Cook the pasta setting aside 1 1/2 c. cooking water.
Meanwhile, heat the olive oil over med heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 min, stirring frequently, until it just begins to turn golden on the edges - don't overcook it! Add the red pepper flakes and cook for 30 sec more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp salt and simmer about 5 min, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 min for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
1 lb dried spaghetti
1/3 c. olive oil
8 large garlic cloves, cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 c. minced fresh parsley
1 c. freshly grated Parmesan
Cook the pasta setting aside 1 1/2 c. cooking water.
Meanwhile, heat the olive oil over med heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 min, stirring frequently, until it just begins to turn golden on the edges - don't overcook it! Add the red pepper flakes and cook for 30 sec more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp salt and simmer about 5 min, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 min for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
Mexican Egg Rolls
2 C frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 C (4 oz) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
20 egg roll wrappers
Cooking spray
Salsa and reduced-fat ranch salad dressing, optional
1 can (15 oz) black beans, rinsed and drained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 C (4 oz) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
20 egg roll wrappers
Cooking spray
Salsa and reduced-fat ranch salad dressing, optional
In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers.
Yield: 20 egg rolls.
Zucchini Pasta
8 oz uncooked linguine
4 C coarsely shredded zucchini
4 tsp Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
1/4 C fat-free plain yogurt
3/4 C shredded reduced-fat cheddar cheese (I added some Parmesan too)
3/4 tsp salt
1/4 tsp pepper
4 C coarsely shredded zucchini
4 tsp Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
1/4 C fat-free plain yogurt
3/4 C shredded reduced-fat cheddar cheese (I added some Parmesan too)
3/4 tsp salt
1/4 tsp pepper
Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
Turkey Meatloaf
adapted from Health Magazine
Yield: Makes 8 servings (serving size: 1/8 of loaf)
1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)
2 garlic cloves, minced (I used 4)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth (I used a couple Tablespoons)
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean (I only had 1.25 lbs so I added 1/3 c. oats)
3/4 cup dry breadcrumbs (I added 1/2 c. panko and 1/2 c. breadcrumbs)
1 large egg, lightly beaten
1 large egg white, lightly beaten (I just added another whole egg)
I also grated 1 carrot, 1 yellow squash and 1 granny smith apple and added it.
1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.
CALORIES 208 ; FAT 7g (sat 1.5g,mono 2g,poly 0.5g); CHOLESTEROL 75mg; CALCIUM 36mg; CARBOHYDRATE 13g; SODIUM 356mg; PROTEIN 25g; FIBER 1g; IRON 2mg
Health, DECEMBER 2006
Yield: Makes 8 servings (serving size: 1/8 of loaf)
1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)
2 garlic cloves, minced (I used 4)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth (I used a couple Tablespoons)
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean (I only had 1.25 lbs so I added 1/3 c. oats)
3/4 cup dry breadcrumbs (I added 1/2 c. panko and 1/2 c. breadcrumbs)
1 large egg, lightly beaten
1 large egg white, lightly beaten (I just added another whole egg)
I also grated 1 carrot, 1 yellow squash and 1 granny smith apple and added it.
1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.
CALORIES 208 ; FAT 7g (sat 1.5g,mono 2g,poly 0.5g); CHOLESTEROL 75mg; CALCIUM 36mg; CARBOHYDRATE 13g; SODIUM 356mg; PROTEIN 25g; FIBER 1g; IRON 2mg
Health, DECEMBER 2006
Spaghetti Pie
Tastes like a cross between beef stroganoff and regular spaghetti with meat sauce
Yield: 6 servings
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g,mono 4.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 67mg; CALCIUM 376mg; CARBOHYDRATE 39.9g; SODIUM 849mg; PROTEIN 28.4g; FIBER 2.9g
Cooking Light, MAY 2000
Yield: 6 servings
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g,mono 4.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 67mg; CALCIUM 376mg; CARBOHYDRATE 39.9g; SODIUM 849mg; PROTEIN 28.4g; FIBER 2.9g
Cooking Light, MAY 2000
Roasted Cinnamon Nuts
adapted from Super Healthy Kids
1 egg white
1 tsp. vanilla
1 pound nuts (almonds, pecans, walnuts, etc.) I used a mixture
3/4 c. brown sugar
1/4 c. white sugar
2 tsp cinnamon
1/2 tsp ginger (I added this)
1/2 tsp salt
Whisk together egg white and vanilla until very foamy. Mix in the nuts. Mix the sugars, salt and spices together and dump into the nuts and stir until nuts are coated. Dump the nuts onto a baking sheet and bake at 225 degrees for 1 hour stirring every 15 minutes.
1 egg white
1 tsp. vanilla
1 pound nuts (almonds, pecans, walnuts, etc.) I used a mixture
3/4 c. brown sugar
1/4 c. white sugar
2 tsp cinnamon
1/2 tsp ginger (I added this)
1/2 tsp salt
Whisk together egg white and vanilla until very foamy. Mix in the nuts. Mix the sugars, salt and spices together and dump into the nuts and stir until nuts are coated. Dump the nuts onto a baking sheet and bake at 225 degrees for 1 hour stirring every 15 minutes.
Sweet Potato Biscuits
2 c. roasted, mashed sweet potatoes
1/2 c. butter melted
1/2 c. brown sugar (could reduce...1/2 c. makes for a sweeter biscuit)
2/3 c. buttermilk
2 c. flour
1 T baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground white pepper (optional)
1/4 tsp grated nutmeg
To roast, rinse and dry the potato and roast at 375 degrees for about 45 minutes or until very soft. peel and mash while still warm. place in mixing bowl and add melted butter, brown sugar and buttermilk. mix well.
In another bowl, sift together the rest of the ingredients. Add to the potato mixture and stir to combine. Don't overmix. The dough should be quite tacky. you may either drop biscuits onto a prepared sheet pan or lightly pat out and cut. Add flour as needed to be able to work the dough.
Bake at 375 for about 20 minutes.
1/2 c. butter melted
1/2 c. brown sugar (could reduce...1/2 c. makes for a sweeter biscuit)
2/3 c. buttermilk
2 c. flour
1 T baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground white pepper (optional)
1/4 tsp grated nutmeg
To roast, rinse and dry the potato and roast at 375 degrees for about 45 minutes or until very soft. peel and mash while still warm. place in mixing bowl and add melted butter, brown sugar and buttermilk. mix well.
In another bowl, sift together the rest of the ingredients. Add to the potato mixture and stir to combine. Don't overmix. The dough should be quite tacky. you may either drop biscuits onto a prepared sheet pan or lightly pat out and cut. Add flour as needed to be able to work the dough.
Bake at 375 for about 20 minutes.
Fast and Easy Hot Fudge Sauce
1 can sweetened condensed milk
4-5 oz semi-sweet chocolate chips
2 T butter
1 tsp vanilla
Combine milk, chocolate, and butter in saucepan and stir over medium heat until melted and smooth. take off heat and add in vanilla. If it becomes too thick, you can thin it out with a little cream or half and half.
4-5 oz semi-sweet chocolate chips
2 T butter
1 tsp vanilla
Combine milk, chocolate, and butter in saucepan and stir over medium heat until melted and smooth. take off heat and add in vanilla. If it becomes too thick, you can thin it out with a little cream or half and half.
Cinnamon Almonds
adapted from Tasty Kitchen
1/3 plus 2 T water
1 1/3 c. sugar, divided
1 tsp cinnamon (I might add 2 tsp. I really like cinnamon)
2 c. raw almonds (pecans are really good too!)
1 tsp vanilla
Using a heavy saucepan add water, cinnamon and 1 c. of the sugar and stir. Bring to a boil over medium heat. Add the almonds and crank the heat to high. Using a wooden spoon, stir stir stir for about 5-7 minutes until the almonds look like they are in a thick syrup (you should be able to drag the spoon and see the bottom of the pan). Turn the heat to medium low, add the vanilla and the rest of the sugar and stir for about 1 minute. The mixture will look really dry. Take off the heat and spread the almonds on a cookie sheet and let cool.
1/3 plus 2 T water
1 1/3 c. sugar, divided
1 tsp cinnamon (I might add 2 tsp. I really like cinnamon)
2 c. raw almonds (pecans are really good too!)
1 tsp vanilla
Using a heavy saucepan add water, cinnamon and 1 c. of the sugar and stir. Bring to a boil over medium heat. Add the almonds and crank the heat to high. Using a wooden spoon, stir stir stir for about 5-7 minutes until the almonds look like they are in a thick syrup (you should be able to drag the spoon and see the bottom of the pan). Turn the heat to medium low, add the vanilla and the rest of the sugar and stir for about 1 minute. The mixture will look really dry. Take off the heat and spread the almonds on a cookie sheet and let cool.
Chocolate Chip Snickerdoodles
from twopeasandtheirpod
1 1/2 c. flour (I used some whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c. softened butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp vanilla (I added this)
1 c. chocolate chips
cinnamon sugar
Cream butter and sugars for several minutes. Add egg and vanilla and mix until combined. Add the dry ingredients and mix until combined. Stir in chocolate chips. Cover and refrigerate for 30 min. Roll dough into balls and roll in cinnamon sugar. Bake cookies at 350 for 8-10 min. Makes 2 dozen.
1 1/2 c. flour (I used some whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c. softened butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp vanilla (I added this)
1 c. chocolate chips
cinnamon sugar
Cream butter and sugars for several minutes. Add egg and vanilla and mix until combined. Add the dry ingredients and mix until combined. Stir in chocolate chips. Cover and refrigerate for 30 min. Roll dough into balls and roll in cinnamon sugar. Bake cookies at 350 for 8-10 min. Makes 2 dozen.
Pumpkin Apple Muffins
adapted from several recipes on allrecipes.com
1 1/4 c. flour
1 1/4 c. whole wheat flour
1 c. sugar (can do 1/2 brown and 1/2 white)
1 T cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 egs
1 can pumpkin
1/2 c. oil (or 1/4 c. oil, 1/4 c. applesauce)
2 c. finely chopped peeled apples (or grated apples)
Streusel: (optional)
1/4 c. sugar
2 T flour
1/2 tsp cinnamon
4 tsp butter
Combine dry ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened (will be thick!). Fold in apples. Fill muffin tin. (I filled them pretty full and got 15 muffins). If using streusel, combine sugar, flour and cinnamon in a small bowl and cut in butter until crumbly. Sprinkle over muffins.
Bake at 350 for 25 min. (original recipe said 35 but mine were perfect at 25 min)
1 1/4 c. flour
1 1/4 c. whole wheat flour
1 c. sugar (can do 1/2 brown and 1/2 white)
1 T cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 egs
1 can pumpkin
1/2 c. oil (or 1/4 c. oil, 1/4 c. applesauce)
2 c. finely chopped peeled apples (or grated apples)
Streusel: (optional)
1/4 c. sugar
2 T flour
1/2 tsp cinnamon
4 tsp butter
Combine dry ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened (will be thick!). Fold in apples. Fill muffin tin. (I filled them pretty full and got 15 muffins). If using streusel, combine sugar, flour and cinnamon in a small bowl and cut in butter until crumbly. Sprinkle over muffins.
Bake at 350 for 25 min. (original recipe said 35 but mine were perfect at 25 min)
Roasted Butternut Squash Orzo
1 medium butternut squash, peeled and diced
1 tablespoon extra virgin olive oil
Salt and pepper
2 cups orzo pasta
4 tablespoons unsalted butter
1 small onion, thinly sliced
2 gloves garlic minced
10 sage leaves, thinly sliced
1/2 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 cup chopped roasted hazelnuts (optional)
Preheat oven to 400°.
Toss butternut squash in a olive oil and salt and pepper to taste. Spread squash onto a rimed baking sheet, and roast for 30 minutes. Remove squash from oven, and set aside.
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain pasta, and keep warm.
Meanwhile, heat a medium frying pan on medium heat. Add butter, and brown. Stir in onions, and cook until soft—about 4 minutes. Add garlic and sage, and cook 1 minute more.
In a large bowl, combine squash, orzo, brown butter mixture, Parmesan, and cream. Season to taste with salt and pepper.
Divide pasta into bowls and top with hazelnuts.
Serves 4
1 tablespoon extra virgin olive oil
Salt and pepper
2 cups orzo pasta
4 tablespoons unsalted butter
1 small onion, thinly sliced
2 gloves garlic minced
10 sage leaves, thinly sliced
1/2 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 cup chopped roasted hazelnuts (optional)
Preheat oven to 400°.
Toss butternut squash in a olive oil and salt and pepper to taste. Spread squash onto a rimed baking sheet, and roast for 30 minutes. Remove squash from oven, and set aside.
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain pasta, and keep warm.
Meanwhile, heat a medium frying pan on medium heat. Add butter, and brown. Stir in onions, and cook until soft—about 4 minutes. Add garlic and sage, and cook 1 minute more.
In a large bowl, combine squash, orzo, brown butter mixture, Parmesan, and cream. Season to taste with salt and pepper.
Divide pasta into bowls and top with hazelnuts.
Serves 4
Frosted Pumpkin Cake
Yield: 24 servings (serving size: 1 piece)
Cake:
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray
Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
CALORIES 178 ; FAT 5.5g (sat 3.3g,mono 1.3g,poly 0.3g); CHOLESTEROL 32mg; CALCIUM 62mg; CARBOHYDRATE 30g; SODIUM 135mg; PROTEIN 3g; FIBER 0.9g; IRON 1.2mg
Cooking Light, NOVEMBER 2009
12 servings, Calories w/o frosting - 215 w/ 1/2 recipe frosting - 284
Cake:
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray
Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
CALORIES 178 ; FAT 5.5g (sat 3.3g,mono 1.3g,poly 0.3g); CHOLESTEROL 32mg; CALCIUM 62mg; CARBOHYDRATE 30g; SODIUM 135mg; PROTEIN 3g; FIBER 0.9g; IRON 1.2mg
Cooking Light, NOVEMBER 2009
12 servings, Calories w/o frosting - 215 w/ 1/2 recipe frosting - 284
Pasta with Tomato Cream Sauce
from Pioneer Woman
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound pasta
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound pasta
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Homemade Bagels #1
from John D. Lee
4 c. bread flour (I used 1/2 whole wheat and 1/2 AP)
1 T sugar
1 1/2 tsp salt
1 T oil
2 tsp instant yeast
1 1/4 - 1 1/2 c. warm water
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I kneaded in the Bosch for about 6 minutes)
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done! (don't have to flip if you don't want to)
Let them cool for at least 20 minutes
* Add raisins and cinnamon towards the end of kneading for cinnamon/raisin bagels
4 c. bread flour (I used 1/2 whole wheat and 1/2 AP)
1 T sugar
1 1/2 tsp salt
1 T oil
2 tsp instant yeast
1 1/4 - 1 1/2 c. warm water
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I kneaded in the Bosch for about 6 minutes)
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done! (don't have to flip if you don't want to)
Let them cool for at least 20 minutes
* Add raisins and cinnamon towards the end of kneading for cinnamon/raisin bagels
Chicken and Noodles
3 carrots diced
2 stalks celery diced
1 onion diced
2 cloves garlic chopped
4-5 cans chicken broth
3-ish c. shredded chicken
salt and pepper to taste
chopped fresh herbs, any assortment is fine (basil, oregano, rosemary, thyme, sage, parsley,) *I used all of them and probably had about 2 T total but add to your taste and liking.
frozen "homemade" egg noodles (12-16 oz package) (or make your own fresh ones)
2 T flour
1/3 c. cream (more if needed) *can also use milk or water but the cream makes it really good.
If starting with raw chicken, boil in 1-2 quarts water for 30 minutes. Shred when cool enough and set aside. Saute chopped vegetables for 3 minutes and then add garlic and herbs. Stir and cook for another minute or two. Add chicken broth (or use 2 cans broth and 4 c. cooking liquid from chicken. Bring to a boil and then lower heat and simmer for 10 minutes. Bring back to a boil and add noodles and chicken. Simmer for 20 minutes or until noodles are tender. Mix flour with the cream and stir until blended. Stir into soup and let simmer for 5 minutes or until thickened.
2 stalks celery diced
1 onion diced
2 cloves garlic chopped
4-5 cans chicken broth
3-ish c. shredded chicken
salt and pepper to taste
chopped fresh herbs, any assortment is fine (basil, oregano, rosemary, thyme, sage, parsley,) *I used all of them and probably had about 2 T total but add to your taste and liking.
frozen "homemade" egg noodles (12-16 oz package) (or make your own fresh ones)
2 T flour
1/3 c. cream (more if needed) *can also use milk or water but the cream makes it really good.
If starting with raw chicken, boil in 1-2 quarts water for 30 minutes. Shred when cool enough and set aside. Saute chopped vegetables for 3 minutes and then add garlic and herbs. Stir and cook for another minute or two. Add chicken broth (or use 2 cans broth and 4 c. cooking liquid from chicken. Bring to a boil and then lower heat and simmer for 10 minutes. Bring back to a boil and add noodles and chicken. Simmer for 20 minutes or until noodles are tender. Mix flour with the cream and stir until blended. Stir into soup and let simmer for 5 minutes or until thickened.
Cheesy tomato vegetable soup
from Perrysplate.com
1 15 oz can of tomato sauce
1 15 oz can chicken broth
1/2 cup whole wheat elbow pasta (or other small pasta)
1 cup frozen vegetable mix
1/2 cup finely chopped fresh spinach (optional)
1 1/2 tsp Italian seasoning
a handful of grated cheese
1/4 c half-and-half or heavy cream (optional)
salt and pepper to taste
In a medium saucepan over medium-high heat, bring the tomato sauce and chicken broth to boil. Add the pasta and simmer for about 3-4 minutes or until pasta begins to soften, but not cooked through. Add the vegetables, spinach, and Italian seasoning. Simmer for 5 more minutes until the pasta is cooked through and the vegetables are tender. Stir in cheese and cream. Add salt and pepper to taste.
1 15 oz can of tomato sauce
1 15 oz can chicken broth
1/2 cup whole wheat elbow pasta (or other small pasta)
1 cup frozen vegetable mix
1/2 cup finely chopped fresh spinach (optional)
1 1/2 tsp Italian seasoning
a handful of grated cheese
1/4 c half-and-half or heavy cream (optional)
salt and pepper to taste
In a medium saucepan over medium-high heat, bring the tomato sauce and chicken broth to boil. Add the pasta and simmer for about 3-4 minutes or until pasta begins to soften, but not cooked through. Add the vegetables, spinach, and Italian seasoning. Simmer for 5 more minutes until the pasta is cooked through and the vegetables are tender. Stir in cheese and cream. Add salt and pepper to taste.
Hot Chocolate Chip Cookies
adapted from Tasty Kitchen
2 sticks butter - at room temp
1 c. sugar (could do less)
2/3 c. brown sugar
2 eggs
1 tsp vanilla
2 1/4 c. white flour
1 c. wheat flour (could use more wheat for white)
4 - 1 oz packets (or enough packets to make 4 oz) hot chocolate mix
1 tsp salt
1 1/4 tsp baking soda
chocolate chips...2-3 c. (can do a mixture of semi-sweet, milk, white)
Preheat oven to 350. Cream butter and sugars until smooth. Beat in eggs and vanilla. Combine dry ingredients and add to butter mixture in 3-4 parts. Stir in chips. Chill dough for an hour. Drop spoonfuls of dough onto cookie sheet. Bake for 9-11 minutes. Let cool for 5 min before removing from pan.
2 sticks butter - at room temp
1 c. sugar (could do less)
2/3 c. brown sugar
2 eggs
1 tsp vanilla
2 1/4 c. white flour
1 c. wheat flour (could use more wheat for white)
4 - 1 oz packets (or enough packets to make 4 oz) hot chocolate mix
1 tsp salt
1 1/4 tsp baking soda
chocolate chips...2-3 c. (can do a mixture of semi-sweet, milk, white)
Preheat oven to 350. Cream butter and sugars until smooth. Beat in eggs and vanilla. Combine dry ingredients and add to butter mixture in 3-4 parts. Stir in chips. Chill dough for an hour. Drop spoonfuls of dough onto cookie sheet. Bake for 9-11 minutes. Let cool for 5 min before removing from pan.
Zucchini Garden Chowder
from Simply in Season
2 T butter
2 med zucchini (or yellow squash) chopped
1 med onion chopped
2 T fresh parsley chopped
1 T fresh basil chopped (or 1 tsp dried)
1/3 c. flour
3/4 tsp salt
1/2 tsp pepper
3 c. water (or chicken stock)
3 chicken bouillon cubes (omit if using chicken stock in place of water)
1 tsp lemon juice
2 c. tomatoes chopped
1 1/2 c. evaporated milk
2 c. corn
2 c. shredded cheddar cheese
1/4 c. Parmesan cheese grated
Melt butter in soup pot over medium heat. Add zucchini, onions, basil and parsley and saute until tender. Stir in flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes (if using) and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving add the cheeses and stir until melted.
2 T butter
2 med zucchini (or yellow squash) chopped
1 med onion chopped
2 T fresh parsley chopped
1 T fresh basil chopped (or 1 tsp dried)
1/3 c. flour
3/4 tsp salt
1/2 tsp pepper
3 c. water (or chicken stock)
3 chicken bouillon cubes (omit if using chicken stock in place of water)
1 tsp lemon juice
2 c. tomatoes chopped
1 1/2 c. evaporated milk
2 c. corn
2 c. shredded cheddar cheese
1/4 c. Parmesan cheese grated
Melt butter in soup pot over medium heat. Add zucchini, onions, basil and parsley and saute until tender. Stir in flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes (if using) and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving add the cheeses and stir until melted.
Pesto
3 cups fresh basil leaves
1 1/2 cups chopped walnuts (toasted?)
2-4 cloves garlic, peeled
1/4 cup grated Parmesan cheese (or more)
1 c. olive oil (or less)
salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
1 1/2 cups chopped walnuts (toasted?)
2-4 cloves garlic, peeled
1/4 cup grated Parmesan cheese (or more)
1 c. olive oil (or less)
salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Pumpkin Pancakes #2
1 c. whole wheat flour
3/4 c. unbleached white flour
1 T baking powder
1/2 salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1 c. pumpkin (or pureed winter squash)
1 tsp vanilla
2 c. milk
3 T canola oil
Stir together all the dry ingredients into a medium size bowl. In another bowl, beat eggs with the pumpkin and vanilla. Beat in milk and oil until smooth. Add to flour mixture. Cook as usual.
3/4 c. unbleached white flour
1 T baking powder
1/2 salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1 c. pumpkin (or pureed winter squash)
1 tsp vanilla
2 c. milk
3 T canola oil
Stir together all the dry ingredients into a medium size bowl. In another bowl, beat eggs with the pumpkin and vanilla. Beat in milk and oil until smooth. Add to flour mixture. Cook as usual.
Kathie's Zucchini Muffins
Yield: 12 servings (serving size: 1 muffin)
4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Cooking Light, JUNE 2009
4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.
CALORIES 145 ; FAT 3.1g (sat 0.4g,mono 1.6g,poly 0.9g); CHOLESTEROL 21mg; CALCIUM 58mg; CARBOHYDRATE 27.1g; SODIUM 154mg; PROTEIN 3.5g; FIBER 1.8g; IRON 1.1mgCooking Light, JUNE 2009
Zucchini Bread (light)
Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
3 cups all-purpose flour (or 1/2 wheat 1/2 white)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute (or 2 eggs)
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar (or less)
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray
Preheat oven to 350°.
Cooking Light, JULY 2005
3 cups all-purpose flour (or 1/2 wheat 1/2 white)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute (or 2 eggs)
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar (or less)
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
CALORIES 150 (26% from fat); FAT 4.3g (sat 0.4g,mono 2g,poly 1.6g); IRON 1mg; CHOLESTEROL 9mg; CALCIUM 21mg; CARBOHYDRATE 25.3g; SODIUM 96mg; PROTEIN 2.7g; FIBER 0.6gCooking Light, JULY 2005
Black Bean Brownies
1 can black beans
1 box brownie mix
Drain and rinse the beans, put them back into the can and fill the can with water. Dump into a blender or food processor and blend until smooth. (will be a little watery). Mix together with brownie mix and bake as directed on the box.
1 box brownie mix
Drain and rinse the beans, put them back into the can and fill the can with water. Dump into a blender or food processor and blend until smooth. (will be a little watery). Mix together with brownie mix and bake as directed on the box.
Three Bean Vegetarian Chili
2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash (or sweet potato)
1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
CALORIES 264 ; FAT 8.3g (sat 1.2g,mono 5.2g,poly 1.3g); CHOLESTEROL 0.0mg; CALCIUM 145mg; CARBOHYDRATE 40.9g; SODIUM 787mg; PROTEIN 9.5g; FIBER 10.7g; IRON 4.4mg
Cooking Light, JANUARY 2010
Leek and Potato Soup
from Jamie Oliver "Jamie's Food Revolution"
2 leeks (about 1 pound)
6 c. chicken broth
2 T olive oil
3 c. coarsely chopped onion (about 1 pound)
1 c. chopped carrot
1 c. chopped celery
2 garlic cloves minced
2 c. cubed peeled Yukon Gold potato (about 1 pound)
1/2 tsp pepper
1/4 tsp salt
Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch thick slices. Immerse in cold water; swirl to get rid of dirt. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large Dutch oven over medium high heat. Add leek, onion, carrot, celery and garlic. Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in pepper and salt. Serve chunky, or puree with an immersion blender or in a blender. Serve with a dollop of sour cream if desired.
Yield: 8 servings (serving size about 1 1/4 c.)
Calories 130; Fat 3.6 g; Protein 3.4 g; Carb 21.5 g; Fiber 2.9 g
2 leeks (about 1 pound)
6 c. chicken broth
2 T olive oil
3 c. coarsely chopped onion (about 1 pound)
1 c. chopped carrot
1 c. chopped celery
2 garlic cloves minced
2 c. cubed peeled Yukon Gold potato (about 1 pound)
1/2 tsp pepper
1/4 tsp salt
Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch thick slices. Immerse in cold water; swirl to get rid of dirt. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large Dutch oven over medium high heat. Add leek, onion, carrot, celery and garlic. Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in pepper and salt. Serve chunky, or puree with an immersion blender or in a blender. Serve with a dollop of sour cream if desired.
Yield: 8 servings (serving size about 1 1/4 c.)
Calories 130; Fat 3.6 g; Protein 3.4 g; Carb 21.5 g; Fiber 2.9 g
Lentil-Barley Burgers with Fruit Salsa
Salsa:
1/4 cup finely chopped pineapple
1/4 cup finely chopped mango
1/4 cup finely chopped tomatillo
1/4 cup halved grape tomatoes
1 tablespoon fresh lime juice
1 serrano chile, minced
Burgers:
1 1/2 cups water
1/2 cup dried lentils
Cooking spray
1 cup chopped onion
1/4 cup grated carrot
2 teaspoons minced garlic
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
3/4 teaspoon salt, divided
3/4 cup cooked pearl barley
1/2 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped fresh parsley
1/2 teaspoon coarsely ground black pepper
2 large egg whites
1 large egg
3 tablespoons canola oil, divided
1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.
2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.
4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.
Yield: 4 servings (serving size: 2 patties and 1/4 cup salsa)CALORIES 315 ; FAT 12.8g (sat 1.2g,mono 6.8g,poly 3.5g); CHOLESTEROL 53mg; CALCIUM 60mg; CARBOHYDRATE 39.2g; SODIUM 539mg; PROTEIN 12.8g; FIBER 9.5g; IRON 3.9mg
Cooking Light, MARCH 2010
Italian Sausage and White Beans
12 ounces sweet Italian turkey sausage
Cooking spray
1/2 cup chopped green bell pepper (used 1 whole)
1/2 cup chopped onion (used 1 whole small)
1/2 teaspoon bottled minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 (19-ounce) can cannellini beans or other white beans, drained
1 (14.5-ounce) can diced Italian-style tomatoes, undrained
Remove casings from sausage.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heatedYield: 4 servings (serving size: 1 cup)
CALORIES 266 (29% from fat); FAT 8.5g (sat 2.4g,mono 3.1g,poly 2.8g); IRON 4.3mg; CHOLESTEROL 72mg; CALCIUM 85mg; CARBOHYDRATE 24.9g; SODIUM 851mg; PROTEIN 21.4g; FIBER 6.7g
Cooking Light, JANUARY 2002
Whole Wheat Butterhorns
from Recipes from the Old Mill
Yield: 2 dozen rolls
4 1/2 tsp yeast
1 3/4 c. warm water
2 T brown sugar
3 T oil
1/4 c. honey
2 tsp salt
2 1/2 c. whole wheat flour
2-2 1/2 c. flour (I used 1 c. white and the rest wheat)
6 T soft butter (I used less)
Dissolve yeast in water
Add brown sugar, oil, honey, salt and 1 1/2 c. whole wheat flour. Mix well.
Stir in remaining whole wheat flour and enough flour to make a stiff dough.
Knead on a lightly floured surface for 10 minutes (I mixed in the Bosch for 7-8 min). Place in a greased bowl. Cover and let rise about 1 1/2 hours.
Divide into 2 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
Roll each ball into a 12 inch circle. Spread with soft butter (can use as little or as much butter as desired)
Cut each circle into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place on a greased baking sheet.
Cover and let rise 20-30 minutes. Bake at 375 degrees for 12-15 minutes.
Yield: 2 dozen rolls
4 1/2 tsp yeast
1 3/4 c. warm water
2 T brown sugar
3 T oil
1/4 c. honey
2 tsp salt
2 1/2 c. whole wheat flour
2-2 1/2 c. flour (I used 1 c. white and the rest wheat)
6 T soft butter (I used less)
Dissolve yeast in water
Add brown sugar, oil, honey, salt and 1 1/2 c. whole wheat flour. Mix well.
Stir in remaining whole wheat flour and enough flour to make a stiff dough.
Knead on a lightly floured surface for 10 minutes (I mixed in the Bosch for 7-8 min). Place in a greased bowl. Cover and let rise about 1 1/2 hours.
Divide into 2 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
Roll each ball into a 12 inch circle. Spread with soft butter (can use as little or as much butter as desired)
Cut each circle into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place on a greased baking sheet.
Cover and let rise 20-30 minutes. Bake at 375 degrees for 12-15 minutes.
Cornmeal Wheat Pancakes
from Simply in Season
1 c. boiling water
3/4 c. cornmeal
Stir together until thick. (cold water and cornmeal maybe also be cooked together in the microwave 3-5 minutes, until thick)
1 1/4 c. buttermilk
2 eggs
1 T honey
Beat into cornmeal
1 1/2 c. whole wheat flour
1 T baking powder
1 tsp salt
1/4 tsp baking soda
Sift together and stir into cornmeal. Do not beat. Cook on a greased med-hot frypan.
Variation: Add 1/2 c. cooked corn to batter
1 c. boiling water
3/4 c. cornmeal
Stir together until thick. (cold water and cornmeal maybe also be cooked together in the microwave 3-5 minutes, until thick)
1 1/4 c. buttermilk
2 eggs
1 T honey
Beat into cornmeal
1 1/2 c. whole wheat flour
1 T baking powder
1 tsp salt
1/4 tsp baking soda
Sift together and stir into cornmeal. Do not beat. Cook on a greased med-hot frypan.
Variation: Add 1/2 c. cooked corn to batter
Fettuccini Alfredo with Bacon
1 (9-ounce) package refrigerated fresh fettuccine2 slices applewood-smoked bacon, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup 1% low-fat milk
2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.
Yield: 4 servings (serving size: about 1 cup)CALORIES 339 ; FAT 11.7g (sat 5g,mono 3.8g,poly 0.7g); CHOLESTEROL 22mg; CALCIUM 291mg; CARBOHYDRATE 38.4g; SODIUM 833mg; PROTEIN 17.3g; FIBER 2g; IRON 0.5mg
Cooking Light, JANUARY 2010
Chunky Crunchy Granola
from Simply in Season
3 c. rolled oats
1 c. whole wheat flour
1/4 c. brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
(can also add coconut if desired)
mix together in a large bowl. Make a well in the center
1/4 c. oil
1/4 c. honey
1/4 c. milk
Pour into the well. mix thoroughly, making sure all loose flour has been incorporated (add another T milk if necessary). Spread in a 9x13 inch pan and bake in preheated oven at 300 degrees, stirring every 10 minutes, until light brown, 50-60 minutes. Mix in dried fruit and/or coconut. Store in airtight container up to a week. Also freezes well.
3 c. rolled oats
1 c. whole wheat flour
1/4 c. brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
(can also add coconut if desired)
mix together in a large bowl. Make a well in the center
1/4 c. oil
1/4 c. honey
1/4 c. milk
Pour into the well. mix thoroughly, making sure all loose flour has been incorporated (add another T milk if necessary). Spread in a 9x13 inch pan and bake in preheated oven at 300 degrees, stirring every 10 minutes, until light brown, 50-60 minutes. Mix in dried fruit and/or coconut. Store in airtight container up to a week. Also freezes well.
Apple Spice Waffles
from Simply in Season
While the batter is quite thin, the flavor is full. Resist the temptation to add more flour
2 1/4 c. whole wheat flour
3/4 c. rolled oats
1/4 c. oat bran (I just used 1/4 c. quick oats)
4 tsp. baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Combine in a large bowl
1 c. apple (diced or shredded)
1/2 c. nuts (chopped; optional)
Add and toss to coat
3 c. milk
2 eggs
1/2 c. melted butter (I used 1/4 c. butter and 1/4 c. applesauce)
1 T honey (I just used sugar)
Combine separately and beat well. Add all at once to dry ingredients, stirring until well combined. Bake in hot waffle iron. Serve with syrup, yogurt, apple butter or applesauce.
While the batter is quite thin, the flavor is full. Resist the temptation to add more flour
2 1/4 c. whole wheat flour
3/4 c. rolled oats
1/4 c. oat bran (I just used 1/4 c. quick oats)
4 tsp. baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Combine in a large bowl
1 c. apple (diced or shredded)
1/2 c. nuts (chopped; optional)
Add and toss to coat
3 c. milk
2 eggs
1/2 c. melted butter (I used 1/4 c. butter and 1/4 c. applesauce)
1 T honey (I just used sugar)
Combine separately and beat well. Add all at once to dry ingredients, stirring until well combined. Bake in hot waffle iron. Serve with syrup, yogurt, apple butter or applesauce.
Tomato Sauce with Butter and Onion
from Essentials of Classic Italian Cooking
- 2 pounds fresh, ripe tomatoes, prepared as described below, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- Salt
- 1 to 1½ pounds pasta
- Freshly grated parmigiano-reggiano cheese for the table
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta.
Recommended pasta: This is an unsurpassed sauce for potato gnocchi, but it is also delicious with factory-made pasta in such shapes as spaghetti, penne, or rigatoni. Serve with grated Parmesan.May be frozen when done. Discard the onion before freezing.
Making Fresh Tomatoes Ready for Sauce: Unless the recipe indicates otherwise, fresh, ripe tomatoes must be prepared to use for sauce following one of the two methods given below. The blanching method can lead to a meatier, more rustic consistency. The food mill method produces a silkier, smoother sauce.
The Blanching Method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them up in coarse pieces.
Baked Potato Soup #1
from allrecipes3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour (4 T for thicker soup)
1 teaspoon salt
1 teaspoon dried basil (or less to taste)
1/2 teaspoon pepper
3 cups chicken broth
2 large potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
minced fresh parsley
Cook potatoes in broth until tender.
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually stir in broth and potato mixture. Bring to boil; boil and stir for 2 minutes. Add the cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, green onions and parsley.
minced fresh parsley
Cook potatoes in broth until tender.
Carrot Cake Pancakes
I skipped the honey butter and topped them with cream cheese and a squirt of reddi-whip.
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted (optional)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)CALORIES 315 ; FAT 13.3g (sat 4.8g,mono 4.4g,poly 3.3g); CHOLESTEROL 78mg; CALCIUM 177mg; CARBOHYDRATE 41.6g; SODIUM 381mg; PROTEIN 7.8g; FIBER 2.2g; IRON 2.3mg
Sourdough Stuffing
from Dave Lieberman1-pound loaf sourdough bread
8 tablespoons butter
8-10 oz sausage
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
1 large granny smith apple, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Cook sausage until no longer pink. Add celery, onion, apple, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Sweet Potato Crescent Rolls
from Simply in Season (FABULOUS book!)
Combine in a large bowl:
1 1/2 c. whole wheat bread flour
1/4 c. sugar
1 T active dry yeast
1 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
In large saucepan, combine:
1 c. sweet potatoes (cooked and mashed)
1 c. milk
1/4 c. butter
Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min.
Add:
1 large egg beaten
mix at medium speed for 3 minutes.
Add:
2-2 1/2 c. bread flour
Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle.
Brush each circle with 1 T meltedbutter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 degrees until golden brown, 12-15 min.
Combine in a large bowl:
1 1/2 c. whole wheat bread flour
1/4 c. sugar
1 T active dry yeast
1 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
In large saucepan, combine:
1 c. sweet potatoes (cooked and mashed)
1 c. milk
1/4 c. butter
Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min.
Add:
1 large egg beaten
mix at medium speed for 3 minutes.
Add:
2-2 1/2 c. bread flour
Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle.
Brush each circle with 1 T meltedbutter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 degrees until golden brown, 12-15 min.
Basic Homemade Fruit Jello
from More with Less
1 c. fruit juice, drained from canned fruit
1 envelope unflavored gelatin
1 c. cold fruit juice or water
1 T lemon juice
1 T frozen orange juice concentrate
Combine drained fruit juice and gelatin in saucepan and stir to begin to dissolve gelatin. Heat almost to boiling point until liquid is clear. Remove from heat and add the rest of the ingredients. Chill until set.
Options:
-When partially set, fold in fresh or drained canned fruits as desired
-If using fresh unsweetened fruits and tart juice, add 2-4 T sugar to hot gelatin mixture
-When partially set, fold in 1 c. whipped cream or cottage cheese
-Replace second cup fruit juice with 1 c. chilled yogurt
1 c. fruit juice, drained from canned fruit
1 envelope unflavored gelatin
1 c. cold fruit juice or water
1 T lemon juice
1 T frozen orange juice concentrate
Combine drained fruit juice and gelatin in saucepan and stir to begin to dissolve gelatin. Heat almost to boiling point until liquid is clear. Remove from heat and add the rest of the ingredients. Chill until set.
Options:
-When partially set, fold in fresh or drained canned fruits as desired
-If using fresh unsweetened fruits and tart juice, add 2-4 T sugar to hot gelatin mixture
-When partially set, fold in 1 c. whipped cream or cottage cheese
-Replace second cup fruit juice with 1 c. chilled yogurt
Quick Chocolate Pudding
from More with Less
1/3 c. sugar
2 T cornstarch
2 T cocoa
2 c. milk
1 t vanilla
1 T butter (optional)
Combine sugar, cornstarch, cocoa and milk in saucepan. Cook over low heat until thickened, stirring constantly. Add vanilla and butter. Serve warm or cold.
Option: Stir in 1/4 c. peanut butter. Omit butter.
1/3 c. sugar
2 T cornstarch
2 T cocoa
2 c. milk
1 t vanilla
1 T butter (optional)
Combine sugar, cornstarch, cocoa and milk in saucepan. Cook over low heat until thickened, stirring constantly. Add vanilla and butter. Serve warm or cold.
Option: Stir in 1/4 c. peanut butter. Omit butter.
Fruit Syrup for Pancakes
from More with Less
1/2-3/4 c. sugar
3 T cornstarch
2 c. water
2 c. sliced fresh peaches
2 T lemon juice
Combine sugar and cornstarch in saucepan. Add water and bring to a boil stirring constantly. Add peaches and simmer until fruit is tender. Removefrom heat and add lemon juice.
Option:
Use mangoes, raspberries, strawberries, blueberries, cherries, or pineapple. Canned or frozen fruit may be used. Reduce sugar and use the juice to replace part of the water.
1/2-3/4 c. sugar
3 T cornstarch
2 c. water
2 c. sliced fresh peaches
2 T lemon juice
Combine sugar and cornstarch in saucepan. Add water and bring to a boil stirring constantly. Add peaches and simmer until fruit is tender. Removefrom heat and add lemon juice.
Option:
Use mangoes, raspberries, strawberries, blueberries, cherries, or pineapple. Canned or frozen fruit may be used. Reduce sugar and use the juice to replace part of the water.
Applesauce Granola
5 cups (450g) multi-grain flakes or old-fashioned rolled oats
3 cups (375g) almonds, coarsely chopped
1 cup (125g) sunflower seeds
3/4 cup (100g) untoasted sesame seeds
1/2 cup (120g) packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt
6. Add dried fruit
Store the granola in a large, airtight container. It will keep for up to one month.
3 cups (375g) almonds, coarsely chopped
1 cup (125g) sunflower seeds
3/4 cup (100g) untoasted sesame seeds
1/2 cup (120g) packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt
3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree)
1/3 cup (100g) rice syrup (or maple syrup or honey)
1/4 cup (80g) honey
2 tablespoons vegetable oil
dried fruit (raisins, cranberries, cherries, apricots, etc.)
Preheat the oven to 300F (150C).
1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
2. In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.
3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
6. Add dried fruit
Store the granola in a large, airtight container. It will keep for up to one month.
Beef-Barley Soup
Cooking spray3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 (8-ounce) package presliced mushrooms (I used zucchini and red peppers)
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf
Yield: 4 servings (serving size: 2 cups)CALORIES 341 ; FAT 11.4g (sat 4.3g,mono 4.6g,poly 0.8g); CHOLESTEROL 53mg; CALCIUM 61mg; CARBOHYDRATE 36.2g; SODIUM 837mg; PROTEIN 24.1g; FIBER 8.2g; IRON 2.8mg
Cooking Light, NOVEMBER 2009
Artisan Bread
MAKES FOUR 1-POUND LOAVES (RECIPE IS EASILY DOUBLED OR HALVED)
3 cups lukewarm water (about 100 degrees)
1 ½ tablespoons granulated yeast
1 ½ tablespoons kosher salt or other coarse salt
6 ½ cups unsifted, unbleached, all-purpose white flour (measure with scoop and sweep method)
3 cups lukewarm water (about 100 degrees)
1 ½ tablespoons granulated yeast
1 ½ tablespoons kosher salt or other coarse salt
6 ½ cups unsifted, unbleached, all-purpose white flour (measure with scoop and sweep method)
Pumpkin Pie (or Butternut Squash Pie)
Ingredients
- 2 cups of pumpkin purée or squash puree or canned pumpkin
- 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
- 1/2 cup packed dark brown sugar (I used 1/4 c. of both brown and white sugar...still plenty sweet)
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zest
- 1 good crust
* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill to make extra smooth.
1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.
Pumpkin Pie Oatmeal
- 1 cup Old Fashioned Oats, Not Quick Cook
- 1 Tablespoon Whole Flax Seeds, Optional
- 2-½ Tablespoons Brown Sugar, Packed
- ½ teaspoons Cinnamon
- ¼ teaspoons Allspice
- ⅛ teaspoons Nutmeg
- ½ teaspoons Lemon Zest
- ¼ teaspoons Salt
- ½ teaspoons Vanilla
- 2 teaspoons Butter, Softened
- ¾ cups Pumpkin Puree
- ¾ cups Milk
- For The Topping:
- ¼ cups Pecans, Chopped
- 2 teaspoons Butter, Softened
- 1 Tablespoon Brown Sugar
Preheat oven to 375 degrees F. Grease 4 individual-sized ramekins. Set aside.
Combine the oats through salt in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual-sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake for an additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
Gemelli with Yellow Squash, Peas and Basil
from Everyday Food- Coarse salt and ground pepper
- 8 ounces gemelli or other short pasta
- 3 medium yellow squash, quartered lengthwise and thinly sliced
- 1 package (10 ounces) frozen peas
- 4 tablespoons butter, cut into small pieces
- 1 tablespoon fresh lemon juice
- 1/2 cup grated Parmesan
- 1/2 cup torn fresh basil leaves
- In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
- To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.
Late-Summer Vegetable Soup
from Everyday Food
- 4 ears corn, husks and silks removed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Coarse salt and ground pepper
- 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
- 2 large zucchini, halved lengthwise and thinly sliced
- 8 ounces green beans (stem ends removed), cut into thirds
- 1 can (14.5 ounces) diced tomatoes in juice
- 1/2 cup orzo
- Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
- In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
- To freeze: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.
Lighter Beef Tacos
from Everyday Food- 1 teaspoon vegetable oil, such as safflower
- 1 large onion, chopped
- 2 bell peppers (ribs and seeds removed), chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- Coarse salt and ground pepper
- 3/4 pound ground beef sirloin
- 12 soft corn tortillas (6-inch)
- Store-bought salsa and shredded iceberg lettuce, for serving
- In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
- Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto warm tortillas, top with salsa and lettuce, and fold to enclose.
Broccoli Chowder with Corn and Bacon
from Everyday FoodServes 4
- 4 slices bacon, cut into 1-inch pieces
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 1 large baking potato, peeled and diced
- 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
- 1 package (10 ounces) frozen corn kernels
- 1/2 teaspoon dried thyme
- 1 cup whole milk
- Coarse salt and ground pepper
- In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
- Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.
Slow Cooker Beef and Black-bean chili
from Everyday Food1 lb beef chuck, cut into chunks
1 can (15 oz) tomato puree
1 c. dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 T chili powder
ground cumin to taste (about 1 tsp)
salt and pepper
1/4 c. sour cream
Combine beef, tomato puree, beans, onion, garlic, chili powder, cumin, 2 c. water, 2 tsp salt, and 1/2 tsp pepper. Cover, and cook on high, 6 hours (low 8 hours). Serve with sour cream and chopped onion.
Chocolate Mousse
1 egg
2/3 c. cocoa
3 T. cornstarch
1 can evaporated milk
1 1/3 c. milk (or 1 1/3 c. water & 4 T. powdered milk)
3/4 c. sugar
1/4 t. salt
1 t. vanilla
In a small bowl, lightly beat egg and set aside. Combine cocoa and cornstarch in a separate bowl. Whisk the evaporated milk into the cocoa mixture until completely smooth. In a large saucepan, combine milk, sugar, and salt. Mix well. Bring to a boil over medium-high heat, whisking constantly. Remove pan from heat. Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium heat; boil for 2 minutes, whisking constantly. Remove pan from heat. Gradually whisk 1 c. of hot cocoa mixture into the egg. Pour mixture back into pan. Cook over low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well. Pour mousse into serving dishes. Cover and chill for 1 hour.
2/3 c. cocoa
3 T. cornstarch
1 can evaporated milk
1 1/3 c. milk (or 1 1/3 c. water & 4 T. powdered milk)
3/4 c. sugar
1/4 t. salt
1 t. vanilla
In a small bowl, lightly beat egg and set aside. Combine cocoa and cornstarch in a separate bowl. Whisk the evaporated milk into the cocoa mixture until completely smooth. In a large saucepan, combine milk, sugar, and salt. Mix well. Bring to a boil over medium-high heat, whisking constantly. Remove pan from heat. Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium heat; boil for 2 minutes, whisking constantly. Remove pan from heat. Gradually whisk 1 c. of hot cocoa mixture into the egg. Pour mixture back into pan. Cook over low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well. Pour mousse into serving dishes. Cover and chill for 1 hour.
