Saturday, November 16, 2013

Pumpkin Whole Wheat Bread (for Bread Machine)

Adapted from Betty Crocker Bread Machine Cookbook

Ingredients:
3/4 cup pureed/canned pumpkin (not pumpkin pie pumpkin)
2/3 cup water
1 Tbsp butter
2 cups bread flour (or regular flour + 1 Tbsp gluten)
1 cup wheat flour
1/2 cup packed brown sugar
1 1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 3/4 tsp bread machine/active dry yeast

Directions:
Add to bread machine in order directed. Run on Dough setting.
After 1.5 hours (when dough is ready/machine beeps), spray loaf pan with Pam. Place dough into loaf pan and place pan in cool oven to rise for 1 hour.
Turn on oven (with loaf pan in oven) to 350F and set timer for 35 minutes. (Let bread bake while oven is heating up.) After 35 minutes, turn off oven but leave loaf inside for 5 minutes (unless bread looks too dark).
After 5 minutes are up, remove pan from oven. Let cook 10 minutes then remove loaf from pan and let cool completely on rack before placing in plastic bag for storage.

Very tasty as French toast! For fun, try using this dough to make cinnamon wheat swirl, for a cinnamon pumpkin loaf.

Monday, October 14, 2013

Sourdough Bread (for Bread Machine)

Adapted from King Arthur Flour website

Ingredients
1/2 cup lukewarm water
2 cups sourdough starter
2 1/2 cups King Arthur Unbleached All-Purpose or Unbleached Bread Flour
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar

1 1/2 teaspoons active dry yeast


Directions
Place ingredients in bread machine in order listed and run on Dough setting (~1.5 hrs)
Remove from bread machine and shape into one or more loaves
Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour (may need up to 2 hrs).
Toward the end of the rising time, preheat the oven to 425°F.
Spray the loaves with lukewarm water.
Make two fairly deep (1/2 to 3/4" deep) diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Wednesday, September 25, 2013

Double Chocolate Zucchini Bread

Adapted from Allrecipes.com

Ingredients:
2 one-ounce squares unsweetened chocolate
3 eggs
2 c white sugar
1 c vegetable oil
2 c grated zucchini
1 tsp vegetable extract
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 c semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate at 40% heat until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt, and cinnamon. 
  3. Mix chocolate chips with small amount of flour to coat them (prevents chips from sinking in batter). Fold in the chocolate chips. Pour batter into prepared loaf pans.
  4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
  5. Let cool in pans for 20+ minutes, then carefully remove from pans, as bottom of loaves may stick.

Zucchini Bread

Adapted from all recipes.com

Ingredients:
3 cups flour (or 1 1/2 c all purpose, 1 1/2 c whole wheat)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
3 eggs
1/2 c milk
1/2 c vegetable oil
1 1/2 c white sugar
1 Tbsp vanilla
3 c grated zucchini
1 c chopped walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees F. Grease and flour two loaf pans.
  2. Whisk dry ingredients (through cinnamon) in a small bowl.
  3. Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add dry ingredients and beat well. Stir in zucchini (and walnuts) until well combined. Pour batter into prepared pans.
  4. Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.

Wednesday, September 11, 2013

Garlic Basil Bread (for Bread Machines)

Adapted from Betty Crocker Bread Machine Cookbook

Ingredients:
1 c + 1 tsp water
1 T olive oil
1 T minced garlic
3 c all-purpose flour + 1 T gluten (or 3 c bread flour)
2 T powdered milk
2 T sugar
1 1/2 tsp salt
1 1/2 tsp dried basil leaves
2 1/4 tsp bread machine yeast

Directions:
1. Add all ingredients to bread machine in order listed; set to "dough" setting and start.
2. Once dough is ready (usually 1 1/2 hours), spray loaf pan with Pam; place dough in pan and place pan in unheated oven. Let rise 1 hour or until doubled in size.
3. Leave pan in oven and turn on oven to 350 F (ideally, convection). Cook for 35 min including while oven is warming up.
4. After 35 minutes of cooking, turn off oven but let loaf remain in oven for additional 5 minutes.
5. Remove pan from oven and place on wire rack. Let cool 5-10 minutes before removing from pan. Leave loaf on wire rack until completely cool, then place in plastic bag.

Note: if your bread machine has a time-delay setting, you can prep this overnight. Make an indent in the flour and carefully add the powdered milk and yeast to the indentation, so they don't touch the water until mixing begins.

Whole Wheat Herb Bread (for Bread Machines)

Adapted from Betty Crocker Bread Machine Cookbook

Ingredients:
1 c + 2 T water
2 T vegetable oil
2 c all-purpose white flour + 1 T gluten (or 2c bread flour)
1 c wheat flour
1 tsp dried sage leaves
1 1/2 tsp dried basil leaves
1 1/2 tsp dried oregano leaves
1 tsp dried thyme leaves
2 T dried parsley
3 T powdered milk
2 T sugar
1 tsp salt
1 1/2 tsp bread machine yeast

Directions:
1. Add all ingredients to bread machine in order listed; set to "dough" setting and start.
2. Once dough is ready (usually 1 1/2 hours), spray loaf pan with Pam; place dough in pan and place pan in unheated oven. Let rise 1 hour or until doubled in size.
3. Leave pan in oven and turn on oven to 350 F (ideally, convection). Cook for 35 min including while oven is warming up.
4. After 35 minutes of cooking, turn off oven but let loaf remain in oven for additional 5 minutes.
5. Remove pan from oven and place on wire rack. Let cool 5-10 minutes before removing from pan. Leave loaf on wire rack until completely cool, then place in plastic bag.

Note: if your bread machine has a time-delay setting, you can prep this overnight. Make an indent in the flour and carefully add the powdered milk and yeast to the indentation, so they don't touch the water until mixing begins.

Sunday, September 8, 2013

Chicken With Caramelized Onion and Cardamom Rice

Adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi

Ingredients
4 Tbsp olive oil
1 large onion, thinly sliced (3 cups)
3 1/2 pounds skin-on, bone-in chicken thighs and/or chicken breasts
Salt and freshly ground black pepper
20 cardamom pods
1/4 c currants
1 tsp whole cloves
4 long cinnamon sticks, broken in two
2 1/2 cups basmati rice
3 1/2 cups boiling water
1 1/2 Tbsp fresh chopped flat-leaf parsley leaves
2 Tbsp fresh chopped dill leaves
2-3 Tbsp fresh chopped cilantro leaves

Directions

1. Heat 2 Tbsp olive oil in a large sauté pan (for which you have a lid) over medium heat. Add the onion and cook for 10 to 15 minutes (uncovered), stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl.

2. Place the chicken in a large mixing bowl and season with 2 tsp each salt and black pepper. Add the remaining 2 Tbsp olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well.

3. Heat the frying pan again (this time on high) and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan. The spices can stay in the pan, but don’t worry if they stick to the chicken.

4. Add the rice, caramelized onion, currants, 1 tsp salt and black pepper (to taste) to the pan. Stir well and return the seared chicken to the pan, skin-side up, pushing it into the rice.

5. Pour the boiling water over the rice and chicken, cover the pan, and cook over low heat for 30 minutes. (If rice seems insufficiently cooked after 30 min, raise heat to med-low, add 1/2 c water, and cook for 10 more min.)

6. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Remove the lid and tea towel, add the herbs, and use a fork to stir them in and fluff up the rice. Serve hot.

YIELD: 6-8 servings

Saturday, September 7, 2013

Challah (using a bread machine)

Adapted from Betty Crocker's Bread Machine Cookbook

Ingredients
3/4 c water
2 eggs
3 T butter or margarine
1 T honey
3 1/4 c flour*
2 T sugar
1 1/2 tsp salt
1 1/2 tsp bread machine yeast
2 tsp corn meal
1 egg, well mixed (for topping)

Directions
1. Place all ingredients in bread machine in order indicated, through yeast.
2. Set bread machine to dough and press start.
3. When dough is ready, lightly flour a large surface and divide dough into four equal sections.
4. Roll or squeeze dough into long, thin ropes (approx 20-24" each), then braid (see YouTube video below for round challah instructions).
5. Spray baking pan with Pam and lightly sprinkle with corn meal. Place challah on pan and let rise for 1 hour in cool oven until doubled in size (or larger if desired).
6. Using basting brush, "wash" challah with egg topping. Place large piece of tinfoil very lightly over challah and return to oven.
7. Turn on oven to 350 F and set timer to 30 minutes. After 30 minutes, turn off oven, remove tinfoil, and let challah continue cooking for 5 minutes.
8. Place pan on cooling rack for 10 minutes, then remove challah from pan and place directly on cooling rack until completely cool.

*optionally, substitute up to 1 c white flour with wheat flour

English Muffin Bread for the Bread Machine

Adapted from King Arthur Flour website

Ingredients
1 teaspoon vinegar
1/2 cup water
1 cup milk
2 tablespoons butter or vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking powder
3 1/2 cups  All-Purpose Flour
2 1/4 teaspoons instant yeast
2 tsp corn meal

Directions:
1. Place all ingredients, through yeast, in bread machine pan; mix on dough setting. 
2. When dough is ready (usually 1 1/2 hours), spray loaf pan with Pam and sprinkle corn meal in bottom and sides of pan. Place dough in pan.
3. Place loaf pan in cool oven and let rise 1 hour or until doubled.
4. Turn on oven to 350 F and set timer for 35 minutes (cook while oven is heating up). After 35 minutes, turn off oven and continue to cook for 5 minutes.
5. Remove pan from oven and place on cooling rack. Cool 5 minutes, then remove loaf from pan. Cool completely before placing in plastic bag.

Yields one delicious 1.5 lb loaf


High-Fiber (yet tasty!) Wheat-Bran Bread

Adapted from an Allrecipes.com recipe

Ingredients
1 1/2 c warm water
2 T dry milk powder
2 T vegetable oil
2 T molasses
2 T honey
1 1/2 tsp salt
2 1/4 c whole wheat flour
1 1/4 c white flour
1 c whole bran cereal
3-4 T vital wheat gluten
2 tsp active dry yeast
3-4 T crushed flax seed

Directions
1. Place in bread machine in order shown, through yeast.
2. Set on dough and press start; after 30 minutes, turn off bread machine.
3. Add flax seed and start bread machine from beginning (1 1/2 hours on dough setting); the extra mixing will allow the dough to rise more.
4. When dough setting is completed, spray loaf pan with Pam and place dough in pan.
5. Place in cool oven for 1 hour. If dough hasn't risen sufficiently, turn oven on 200 F and let rise for 30 minutes (including while oven is heating).
6. Leaving loaf pan in oven, turn oven to 350 F and set timer for 35 minutes.
7. Turn oven off but leave loaf in oven for 5 more minutes.
8. Set loaf pan on cooling rack for 5 minutes, then remove loaf from pan and let cool completely on cooling rack.

Note: if your bread machine has a time-delay setting, you can prep this overnight by putting the yeast and powdered milk in last. Make an indent in the flour and carefully add the yeast and powdered milk to the indentation, so they don't touch the water until mixing begins.

Wednesday, August 21, 2013

Cinnamon Wheat Bread (Bread Machine and Oven)

Adapted from multiple recipes

Ingredients:
1 1/4 cup water plus 1 Tbsp water
2-3 Tbsp butter, softened
2 3/4 cups all-purpose white flour
1 cup wheat flour
6 Tbsp sugar
1 1/2 tsp salt
2 tsp yeast

Filling (mix well):
1/3 c brown sugar
2 tsp cinnamon

Directions:
1. Place ingredients in order listed in bread machine. Select Dough setting and press start.

2. When dough is ready, lightly flour a large surface and remove dough. Using rolling pin, roll dough to approx 8-9" wide and as long as possible (dough should be about 1/2" thick max).

3. Evenly sprinkle filling on dough, and roll into loaf. Spray loaf pan with nonstick spray and place loaf in pan with the end of the long roll on the bottom (so any filling will drip into pan).

4. Place pan in unheated oven for 1 hour. After 1 hour, turn oven to 350 F (ideally using Convection Bake setting) and set timer for 35 minutes. Let loaf cook while oven is heating. After 35 minutes, turn off oven, leave door closed with loaf inside, and cook for 5 more minutes while the oven cools.

5. Remove pan from oven and let cool for 10 minutes before removing loaf from pan. Let loaf cool completely before placing in plastic bag for storage.


Wednesday, June 19, 2013

Spinach, Chicken, and Wild Rice Soup

Ingredients
 3 cups water
 1 (14 ounce) can reduced-sodium chicken broth
 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup - Campbell's 98% fat free
 2/3 cup wild rice, uncooked, rinsed and drained (1 box Uncle Ben's long grain and wild rice, omit seasoning)
 1/2 teaspoon dried thyme, crushed
 1/4 teaspoon black pepper
 1/4 teaspoon salt
 2 cans (12.5 oz each) white meat chicken
 2 cups fresh spinach, coarsely chopped

Directions:
In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
To serve, stir in chicken and spinach.



Sausage and Vegetables with Polenta

Adapted from BHG
 
Ingredients
1 tablespoon olive oil
1 1 pound tube refrigerated cooked polenta, cut into 12 slices and quartered
8 ounces light smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces
1 medium onion, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/2 cup purchased pasta sauce
 
Directions
1. In an 12-inch nonstick skillet heat the oil over medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet; keep warm.
2. Add sausage, sweet peppers, onion, and mushrooms to skillet. Cook and stir until sausage is brown and vegetables are crisp-tender. Stir in pasta sauce. Add polenta; gently toss to combine ingredients. Heat through. Makes 4 servings.

Monday, May 13, 2013

Honey Wheat Bread (Bread Machine and Oven)

Adapted from a recipe I found online

Note: bread machine required

Ingredients
1 cup warm water (110 degrees F/45 degrees C)
1/4 c honey
1 (.25 ounce) package bread machine yeast (2 1/4 tsp)
1/4 cup vegetable oil
2 cups bread flour
1 cup wheat flour
1 teaspoon salt

Directions

1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.

2. Add the oil, flour and salt to the yeast.

3. (option 1) Select Basic or White Bread setting (3 hours), and press Start.

OR

3. (option 2) Select Dough setting (1.5 hrs), press Start.  When dough is ready, place on a lightly floured surface, then punch, fold, and roll into a loaf-sized blob. Spray a loaf pan with nonstick cooking spray and place dough in the pan. Place in unheated oven for 1 hour to rise. Turn on oven to 350 (ideally on Convection Bake setting) and set timer for 35 minutes. After 35 minutes, turn off oven but do not open door or remove bread. Set timer for 5 more minutes, then remove pan. Let cool 10 minutes and remove from pan.

4. Let cool entirely before placing in plastic bag to store.

Makes 1 loaf, about 1 1/2 lb. -- 16 sandwich-size slices

Per slice (approx): 120 cal; 19 g carb; 4 g fat; 3 g protein; 148 mg sodium; 2 g sugar     

Lemon Curd

Adapted from a recipe I found online

Makes about 2 cups

Ingredients:
6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 Tbsp grated lemon zest
1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1 or 2 inches of water to the bottom pot of a double boiler and bring to a simmer over low heat.

2. In the top pot of the double boiler (away from heat), whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

3. Place the top pot on the double boiler. Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken and will coat the back of a spoon. This will take approximately 10-12 minutes. Remove from heat.

4. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

5. Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks (or longer, if sealed in a jar).

Alternatively: can/jar and prepare for longer periods!

Fill boiling water canner with enough water to cover half-pint jars by 1 to 2 inches. Sterilize in boiling water for 10 minutes, then remove jars and lids. Let water cool; use a thermometer to ensure the water is 180°F by the time filled jars are ready to be added.

Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.

Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in the prepared boiling water canner for 15 minutes (if you are at sea level or up to 1000 ft above sea level; see http://nchfp.uga.edu/how/can_02/lemon_curd.html). Remove from canner and let cool, undisturbed, for 12 to 24 hours then check for seals.

For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

Potato Onion Frittata

Adapted from a few recipes I found online

Ingredients:
2-3 Tbsp olive oil
2 lb potatoes, peeled and sliced thin
1 lb onions, sliced thin
1 Tbsp minced garlic
1/2 - 1 tsp finely chopped dried rosemary
2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1/2 c milk
4 whole eggs
10 egg whites
1/2 c shredded parmesan cheese
1/2 c shredded mozzarella cheese

Directions:
Preheat oven to 400F

In large oven-safe pan (I use a 5 qt saute pan with metal handles), heat olive oil on medium-high and cook potatoes 5-10 minutes until soft. Add onions, garlic, and spices and cook until onions are soft and potatoes are turning golden brown, about another 10 minutes.

In a large bowl, whisk milk and eggs, then mix in parmesan cheese. Pour over potato-onion mixture and cook 2-3 minutes until eggs begin to set. Sprinkle mozzarella cheese evenly on top.

Place pan in oven and cook for 15+ minutes, until cheese on top is golden brown and eggs are set (may take up to 30 minutes, depending on the size of the pan and how deep the frittata is).

Serves 8.

Per Serving: 263 cal; 27 g carb; 11 g fat; 15 g protein; 312 mg sodium; 3 g sugar

Saturday, May 11, 2013

Mushroom Sauce

Adapted from Moosewood Low Fat Favorites

Ingredients:
1/2 oz dried mushrooms (porcini, shiitake, chanterelle, morel, etc) - about 2/3 cup
2 c finely chopped onions
1 tsp canola
4 c cleaned, stemmed, and sliced fresh mushrooms
1 bay leaf
1/4 tsp each: dried marjoram, basil, rosemary, thyme, sage
1/2 c Madeira or sherry
1 tsp salt

Directions:
Boil 2 c water and soak dried mushrooms; set aside for at least 30 min
Remove the mushrooms from the liquid, chop and remove hard stems, and strain reserved liquid through coffee filter.
In saucepan, saute onions in oil over medium-low heat for 10 min, stirring regularly.
Add fresh mushrooms, raise heat, and stir until mushrooms begin to release juices (3 min).
Add bay leaf, herbs, Madeira/sherry, salt,  (no-longer-)dried mushrooms, and reserved mushroom water.
Cover and simmer 15 minutes, until mushrooms are tender.
Remove bay leaf and serve over chicken or pasta.

To make the sauce creamy, mix 1 T corn starch with 1 T cold water, then add to sauce and stir.

Makes 3 cups.
Per 1 oz serving: 15 cal, .4 g protein, .3 g fat, 2.2 g carb, 0 mg chol, 100 mg sodium, .4 g fiber

Mushroom Spinach Crepes

Adapted from Moosewood Low-Fat Favorites

Crepes: follow instructions/ingredients in Cinnamon Apple Crepes, omitting vanilla

Filling:
10 oz frozen chopped spinach, thawed
3 c sliced mushrooms
1/3 c sherry
1-2 t minced garlic
1 t dried basil
1/4 c grated feta or parmesan cheese
1/2 c low-fat cottage cheese
salt to taste

Directions:
Make crepes according to directions.
Preheat oven to 350.
Cook and drain spinach.
Combine mushrooms, sherry, garlic, and basil in saucepan and simmer on low heat for 10 minutes; remove from heat. Add spinach and cheeses, mix well, and add salt to taste.
Spray glass baking dish.
Place 3 Tbsp filling in each crepe, roll, and lay seam-side-down in pan, and bake for 15 min or until cheese are hot and bubbly.

Serves 5-6 (14-16 7" crepes total)
Per serving: 157 cal, 11.9 g protein, 2.9 g fat, 19.1 g carb, 51 mg chol, 463 mg sodium, 2.0 g fiber


Cinnamon Apple Crepes

adapted from Moosewood Low-Fat Favorites

Crepes:
3/4 c white flour
1/2 t salt
1/2 t baking powder
1 egg
2 egg whites
1 c evaporated skim milk (note: works better with low-fat)*
1/4 t vanilla

Filling:
1 1/2 c cottage cheese
1-2 Tbsp sugar
1 t grated lemon peel (optional)
1/4 t salt
1 1/2 c peeled, grated apple, firmly packed (1 large apple)
1/2 t cinnamon

Directions:
Heat oven to 350.
Sift flour, salt, and baking powder. In a blender, whirl  all the crepe ingredients for 30 seonds until well blended.
Heat the crepe pan and make/stack crepes according to directions provided.
In blender, puree the cottage cheese, sugar, lemon peel, and salt. Mix in apple and cinnamon.
Spray baking dish with cooking spray. Place 3 Tbsp filling in each crepe, roll, and place in pan seam-side down.
Bake pan of crepes for 15 min, until hot.

Serves 5-6 people (makes 14 -16 7" crepes)
Per serving:
184 cal, 14.9 g protein, 2.5 g fat, 25.2 g carb, 50 mg chol, 634 mg sodium, 1.3 g fiber

* to make 12 oz evaporated skim milk using powdered milk, mix 1 c powder and 1 1/3 c water

Saturday, April 27, 2013

Tunisian Vegetable Stew

Adapted from Moosewood Cooks at Home

Ingredients
3 c thinly sliced onions
3 T olive oil
1 head (6 cups) thinly sliced cabbage (discard core/heart)
1 large green bell pepper, cut into thin, short strips
4 tsp ground coriander
1 tsp turmeric
1+ tsp cinnamon
1/4 tsp cayenne
2 - 28 oz cans chopped tomatoes (undrained)
1 can chickpeas, drained
2/3 cup plumped raisins
1 T fresh lemon juice
salt and sugar to taste
toasted slivered almonds

Directions
In large skillet, sauté the onions and olive oil for 5 minutes.
Add the cabbage, sprinkle with salt and continue to sauté for at least 5 minutes, stirring occasionally.
Add bell pepper, coriander, turmeric, cinnamon, and cayenne, and stir for 1 minute.
Stir in tomatoes, chick peas, and raisins; cover and simmer for 15 minutes until vegetables are just tender.
Add lemon juice and salt to taste. Top with toasted almonds.

Broccoli Frittata

Recipe to come

Caribbean Vegetable Stew

Adapted from Moosewood Cooks at Home

Ingredients
2 large onions
2 T vegetable oil
1 head (minus core) cabbage
1/4 tsp cayenne
1 T grated fresh ginger root
2 c water
3 c diced sweet potatoes (2 large)
salt to taste
2 c canned tomatoes
1 bag frozen okra (2 cups)
2 T fresh lime juice
2 T chopped fresh cilantro
1 tsp nutmeg
chopped peanuts
sprigs of cilantro to garnish

Directions
In a soup pot, sautee the onions on medium heat for 4-5 minutes.
Add cabbage and cayenne, stirring until onions are translucent.
Add grated ginger and water, cover and bring to a boil.
Stir in sweet potatoes, sprinkle salt, and simmer for 5 minutes.
Add tomatoes, okra, and lime juice; simmer until all vegetables are tender, about 15 minutes.
Stir in cilantro; add more salt to taste.
Serve in bowls over rice and sprinkle with chopped peanuts and cilantro.




Saturday, April 13, 2013

Vegetable Curry

Adapted from BHG

Ingredients

4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 - 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14 1/2 ounce can diced tomatoes, undrained
1 14 ounce can vegetable broth or chicken broth
 
Hot cooked rice

Directions:

In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Add can of tomatoes. Pour broth over all.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Serve over hot cooked rice. Makes 4 servings.

Nutrition info per serving:
  • cal. (kcal) 407,
  • Fat, total (g) 3,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 87,
  • fiber (g) 12,
  • pro. (g) 13,
  • sodium (mg) 1068,
  • Percent Daily Values are based on a 2,000 calorie diet





Southwestern White Chicken Chili

From BHG

Ingredients:
1 cup chopped onion
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon oregano
1/4 teaspoon red pepper
3 (15 1/2 ounce) cans great northern beans, drained and rinsed
2 (4 ounce) cans diced green chili peppers (optional)
4 cups chicken broth
3 cups cooked chicken, chopped
2 cups shredded cheese (optional)

Directions:

In slow cooker, place all ingredients except cheese. Stir to combine.

Cover and cook on low heat for 7 - 8 hours or on high heat for 3 1/2 - 4 hours.

Stir in cheese until melted.

Serves 8. Nutrition Per Serving (without cheese)

Calories 271.2

Total Fat 4.9 g
Saturated Fat 1.3 g
Cholesterol 39.3 mg
Sodium 417.2 mg
Total Carbohydrate 30.2 g
Dietary Fiber 9.4 g
Sugars 1.2 g
Protein 26.7 g

Chicken Cacciatore

Adapted from BHG

Ingredients

2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 yellow, green, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken drumsticks or thighs, skinned (about 3-1/2 pounds total)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14 1/2 ounce can diced tomatoes, undrained
1/3 cup tomato paste

Directions

1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.

Note: if the chicken will cook more than 7 hours, add the can of tomatoes in the beginning to increase the amount of liquid.

Serve with rice or pasta, as desired.




Nutrition Facts (Cacciatore-Style Chicken)

    * Servings Per Recipe 6,
    * cal. (kcal) 345,
    * Fat, total (g) 7,
    * chol. (mg) 81,
    * sat. fat (g) 2,
    * carb. (g) 37,
    * fiber (g) 4,
    * pro. (g) 32,
    * sodium (mg) 606,
    * Percent Daily Values are based on a 2,000 calorie diet

Monday, April 8, 2013

Salsa Chicken

Adapted from Sparkpeople.com recipe

Ingredients

  • 2 pounds (32 ounces) chicken breasts, boneless and skinless
  • 2 tablespoons taco seasoning
  • 1 cup salsa, homemade or purchased
  • 1 cup petite diced canned tomatoes (choose low-sodium)
  • 1 cup onions, diced fine
  • 1/2 cup celery diced fine
  • 1/2 cup carrots, diced fine
  • 3 tablespoons sour cream, reduced fat

Directions

Place the chicken in a slow cooker and sprinkle taco seasoning over the meat.
Layer vegetables then salsa on top
Pour half-cup of water over the mixture
Set on low and cook for 6-8 hours.
When ready to serve, break up the chicken with two forks then stir in the sour cream.

Nutrition Info

per serving (makes 8 servings)
Calories: 164.9
Total Fat: 2.5 g
Cholesterol: 67.9 mg
Sodium: 253.3 mg
Total Carbs: 7.3 g
Dietary Fiber: 2.1 g
Protein: 27.6 g

Wednesday, April 3, 2013

Chicken and White Bean Chili

Adapted from Cooking Light
Ingredients
  • 1 tablespoon canola oil 
  • 2 cups diced yellow onion (about 2 medium) 
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 4 cups fat-free, less-sodium chicken broth 
  • 3 cups chopped cooked chicken or turkey (canned works well)
  • 1/2 cup diced seeded plum tomato (about 1) 
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lime wedges (optional)
 Directions
  1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
  2. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add chicken/turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.
8 Servings; per serving:
  • Calories: 286
  • Calories from fat: 19%
  • Fat: 6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 32.4g
  • Carbohydrate: 24.3g
  • Fiber: 5.5g
  • Cholesterol: 85mg
  • Iron: 4.8mg
  • Sodium: 435mg
  • Calcium: 105mg

Gnocchi for Passover

Ingredients:
3 medium potatoes
1/3 cup matzah cake meal
1/2 cup potato starch
1 egg
1 tsp. salt
1/4 tsp. pepper or about 5 twists of the pepper grinder
5 tsp. olive oil

Directions:
1. Wash the potatoes and pare away dark spots.
2. Boil, whole, or cut in half, until tender.
3. Drain the potatoes and, keeping them in their cooking pot, shake them over a low flame till they are very dry.
4. Allow them to cool slightly, and peel them as soon as you can handle them. The hotter they are at this stage, the better. I put on latex gloves to pick them up and peel.
5. Mash the potatoes. Make a well in the center and add the rest of the ingredients.
Mix and knead till you have a cohesive dough.
6. Cover the dough and let it sit for at least half an hour in the fridge.
7. Cut the dough into four pieces.
8. On a flat surface well dusted with potato starch, roll each piece out into a snake about 3/4 of an inch thick.
9. Start plenty of salted water boiling in a large pot.
10. Cut out pieces about 1/2 inch long. I used a dessert fork to do this, and imprinted each piece with the tines as I cut along. The reason gnocchi have these impressions is to allow the accompanying sauce to cling to them all the better. It takes only a few minutes to get the hang of it; then the work goes quickly.
11. Boil the gnocchi, giving them one more minute after all have risen to the water’s surface. The whole thing takes only 2-3 minutes.
12. Drain the gnocchi, and if not dressing them with sauce right away, drizzle and coat with olive oil or melted butter.

Coconut Biscotti

From Cooking Light

Ingredients
1 1/2 cups   all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut

Directions:
   1.  Preheat oven to 300°.

   2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.

   3. Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Makes 20 cookies

    * Calories:  90
    * Calories from fat: 25
    * Fat: 2.5g
    * Saturated fat: 2.2g
    * Monounsaturated fat: 0.2g
    * Polyunsaturated fat: 0.1g
    * Protein: 1.8g
    * Carbohydrate: 15.3g
    * Fiber: 0.6g
    * Cholesterol: 21mg
    * Iron: 0.5mg
    * Sodium: 87mg
    * Calcium: 13mg