TO ALL OUR MEMBERS AND FRIENDS,
WE WANT TO WISH YOU A VERY MERRY CHRISTMAS!
Don
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No Group IS PERFECT!!!
But those who care,
strive to share their best?
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Wednesday, December 24, 2008
Sauteed wild mushrooms and onions
Sauteed wild mushrooms and onions
From: Kyle Baker
4 strips bacon
three quarter of a pound of fresh wild mushrooms(can buy to supermarket)
morels, chanterelles, honey mushrooms, oyster mushrooms, puff ball, maitake shitake
half cup of wild onions diced (or scallions)
salt pepper to taste
try out bacon until nice and crisp, remove and break up for later.
add mushrooms to bacon fat and season with salt and pepper. 1 to 2 minutes until tender, return bacon pieces to pan stir, season with salt and pepper, serve.
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No Group IS PERFECT!!!
But those who care, strive to share their best?
---------
Cranberry Sauce
Cranberry Sauce
From: Kyle Baker
2 cups fresh cranberries
1 cup maple syrup
1 cup water
1 quarter teaspoon spicebush berries ground( or Allspice)
Place all ingredients in saucepan, bring to boil covered then lower heat to medium, stirring occasionally simmer for 15 minutes until all berries pop..let chill or serve warm.
Spicebush Berries are the fruit of Linera benzoin a native shrub.
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No Group IS PERFECT!!!
But those who care, strive to share their best?
---------
Succotash
From: Kyle Baker
Mohegan Succotash
4 ears of fresh sweet corn broken into 2 inch pieces
3-4 cups fresh Lima Beans or 2 10 ounce packages
1 and a half cups water
one quarter cub bacon fat or lard
salt and pepper to taste1 and a half cups wild onion chopped
Gumbo File powder to taste to thicken
optional
1 green and 1 red pepper seeded and diced
Place first 5 ingredients in pot and bring to boil, lower heat simmer 6-10 minutes covered,add wild onion and peppers and file powder, simmer 10 more minutes covered, remove lid, simmer 3-4 minutes more, liquid should reduce by one half cup.
serve
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No Group IS PERFECT!!!
But those who care, strive to share their best?
---------
Monday, December 22, 2008
Dog food recipes that aren't just for the dogs
Dog food recipes that aren't just for the dogs
by Dana
We've all had days where the dogs just don't seem to want to eat. You set that can of food out and receive a look that says, "This again?' You can't say you blame them; I mean, really - you know you get tired of the same old, same old too. So, why not check out a homemade dog food recipe to give the pups a new treat that, with a few tweaks, you can share as well? Being a fan of chicken salad, as well as the owner of two finicky dachshunds, I've found that this one satisfies the whole family.
For the dog (serving size 1/2 cup):
1 cup deboned organic chicken, cooked and cooled
1 cup mixed salad greens
2 tablespoons red clover sprouts
2 teaspoons olive oil
2 tablespoons plain yogurt
In a small bowl, toss and combine the chicken, salad greens, sprouts and olive oil. Transfer to serving dishes and top with the yogurt before serving.
Once you've finished serving the dogs, add these ingredients to make a tasty treat for yourself:
1/2 cup sliced celery
1/2 cup apples, cut in chunks
1 tablespoon lemon juice
1/4 teaspoon salt
pinch of ground pepper
You may also want to add a bit more yogurt for your serving. Mix all ingredients well, sit back and enjoy your lunch with the pup!
Be sure to check out more dog food recipes
Find this recipe at:
http://blog.halopets.com/2008/05/20/dog-food-recipe/
Apple Cider Brined Roast Turkey
Apple Cider Brined Roast Turkey
Turkey Brine:
8 c. apple cider
1 c. kosher salt
1 c. brown sugar
10 bay leaves
20 allspice berries
1 head of garlic, smashed
8 c. apple cider
1 c. kosher salt
1 c. brown sugar
10 bay leaves
20 allspice berries
1 head of garlic, smashed
8 c. cold water
Place a bag inside a pot, whisk the cider, salt and brown sugar. Add the remaining ingredients, drop in the turkey (which should be washed and trimmed first) and completely submerge in the brine. Refrigerate for at least 1 day (I did mine for 36 hours).
Remove the turkey from the brine. Rinse and pat dry. Place in a roasting pan.
Roast Turkey:
1 apple, quartered
10 baby carrots
2 celery stalks, chunked
1 onion, chunked
2 garlic cloves, cracked
10 sage leaves
1 bunch of thyme
1 stick of butter, softened
Salt and pepper
4 c. chicken stock
Roast Turkey:
1 apple, quartered
10 baby carrots
2 celery stalks, chunked
1 onion, chunked
2 garlic cloves, cracked
10 sage leaves
1 bunch of thyme
1 stick of butter, softened
Salt and pepper
4 c. chicken stock
2 c. apple cider
Stuff the apple, carrots, celery, onion, garlic, thyme, and 6 sage leaves in the turkey cavity.
Gently lift up the skin and smear 1/4 of the butter between the skin and breast. Place 2 sage leaves under the skin on each side.
Smear the remaining butter on top of the turkey. Season with salt and pepper generously.
Stuff the apple, carrots, celery, onion, garlic, thyme, and 6 sage leaves in the turkey cavity.
Gently lift up the skin and smear 1/4 of the butter between the skin and breast. Place 2 sage leaves under the skin on each side.
Smear the remaining butter on top of the turkey. Season with salt and pepper generously.
Pour the stock and cider into the bottom of the roasting pan.
Heat oven to 425, roast turkey for 20 minutes.
Lower heat to 325, roast for 3 hours (for a 13 lb. turkey, times vary).
Baste every 20 minutes, cover with tin foil if turkey begins to brown too much on top (I did this after 1 hour).
Heat oven to 425, roast turkey for 20 minutes.
Lower heat to 325, roast for 3 hours (for a 13 lb. turkey, times vary).
Baste every 20 minutes, cover with tin foil if turkey begins to brown too much on top (I did this after 1 hour).
Remove from the oven and let turkey rest for 20 minutes.
Pour drippings into a gravy separator.
Gravy:
2 c. pan drippings
1/2 c. flour
2-4 c. chicken stock
Gravy:
2 c. pan drippings
1/2 c. flour
2-4 c. chicken stock
Pepper
Pour drippings (less fat on top) into a pot. Heat over medium-high. Sprinkle in flour, whisk until smooth. Add in chicken stock to reach desired viscosity. Add pepper, taste for seasonings.
Find this recipe at:
http://ashleescooking.blogspot.com/2008/12/apple-cider-brined-roast-turkey.html
Basic Chicken Noodle Soup
Basic Chicken Noodle Soup
* Drizzle of EVOO
* 1 yellow onion, minced
* 2 carrots, peeled and sliced
* 2 celery stalks, sliced
* 8 sprigs of thyme
* 6 c. chicken stock
* 2 c. water
* 1 c. egg noodles or other pasta
* 1/2 lb. poached, shredded chicken
* salt and pepper
1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
* Drizzle of EVOO
* 1 yellow onion, minced
* 2 carrots, peeled and sliced
* 2 celery stalks, sliced
* 8 sprigs of thyme
* 6 c. chicken stock
* 2 c. water
* 1 c. egg noodles or other pasta
* 1/2 lb. poached, shredded chicken
* salt and pepper
1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
4. Add pasta, keep at a simmer and cook for 15 minutes. Serve.
Find this recipe at:
http://thecookbookofbeth.blogspot.com/2008/12/basic-chicken-noodle-soup.html
Beef & Potato Curry
Beef & Potato Curry
Beef & Potato Curry ....a nice beef curry recipe to try...Great one !
INGREDIENTS
* 2 pounds boneless beef stew meat
* 3/4 teaspoon salt
* 1 teaspoon tumeric
* 1/2 cup veg oil
* 2 yellow onions,finely chopped
* 5 cloves garlic, minced
* 1 teaspoon minced fresh ginger
* 1/4 cup cumin
* 1 tablespoon coriander
* 1 tablespoon paprika
* 1 teaspoon cayenne
* 1 teaspoon cardamon
* 1 tablespoon chopped fresh cilantro
* 4 medium potatoes, peeled, quartered
* 5 cups water
INSTRUCTIONS
In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium. Add onion, garlic and ginger and saute 3 minutes. Add the beef mix and spices and saute 5 minutes. Add the water, cover and simmer til beef tender. Add potatoes and simmer another 20 minutes. This beef curry recipe is ready to serve...enjoy !
Find this recipe at:
http://beefcurry-recipe.blogspot.com/2008/11/beef-potato-curry.html
EAST INDIAN BEEF CURRY
EAST INDIAN BEEF CURRY
Try this beef curry recipe...the EAST INDIAN BEEF CURRY ....very tasty !
INGREDIENTS
* 2 lbs. lean beef, cubed
* 1/4 c. flour
* 3 tbsp. oil
* 1 chopped raw onion
* 2 tsp. salt
* 1/4 tsp. dry mustard
* 4 tbsp. curry powder
* 1 tsp. sugar
* 1 c. water
* 2 tbsp. lemon juice, preferably fresh
* 2 tbsp. grated or flaked coconut
* 1 tart apple, peeled and chopped
* 1 tomato, peeled and chopped
* 3 tbsp. seedless raisins
* Dash of nutmeg
INSTRUCTIONS
Dredge meat in flour and brown on all sides in hot oil. Add onions to skillet, saute a few minutes but do not brown. Add remaining ingredients and mix well. For a mild curry, decrease amount of curry powder used. For a hot curry, increase the amount. Cover.
Simmer for 45 minutes or until the meat is tender. Serve with rice and an assortment of condiments. The beef curry recipe is ready to serves 4 persons.
INGREDIENTS
* 2 lbs. lean beef, cubed
* 1/4 c. flour
* 3 tbsp. oil
* 1 chopped raw onion
* 2 tsp. salt
* 1/4 tsp. dry mustard
* 4 tbsp. curry powder
* 1 tsp. sugar
* 1 c. water
* 2 tbsp. lemon juice, preferably fresh
* 2 tbsp. grated or flaked coconut
* 1 tart apple, peeled and chopped
* 1 tomato, peeled and chopped
* 3 tbsp. seedless raisins
* Dash of nutmeg
INSTRUCTIONS
Dredge meat in flour and brown on all sides in hot oil. Add onions to skillet, saute a few minutes but do not brown. Add remaining ingredients and mix well. For a mild curry, decrease amount of curry powder used. For a hot curry, increase the amount. Cover.
Simmer for 45 minutes or until the meat is tender. Serve with rice and an assortment of condiments. The beef curry recipe is ready to serves 4 persons.
Find this recipe at:
http://beefcurry-recipe.blogspot.com/2008/09/east-indian-beef-curry.html
Sunday, December 21, 2008
Honey and Sage-Roasted Rack of Pork [Diabetic]
Honey and Sage-Roasted Rack of Pork
Yield: Serves 16
Ingredients
* 2 8-rib pork loin racks, center cut, chine bone off (Frenched)
* Salt and pepper, to taste
* 1/2 cup honey
* 2 tablespoons fresh snipped sage
Directions
1. Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching.
2. Roast at 350 degrees F. for 1 hour until internal temperature reaches 150 degrees F. (about 20 minutes per pound).
3. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. Let rest 10 minutes while internal temperature rises to 160 degrees F. before slicing to serve.
Calories: 231
Protein: 31 g
Sodium: 95 mg
Cholesterol: 90 mg
Fat: 7 g
Carbohydrates: 9 g
Source: NPB
Yield: Serves 16
Ingredients
* 2 8-rib pork loin racks, center cut, chine bone off (Frenched)
* Salt and pepper, to taste
* 1/2 cup honey
* 2 tablespoons fresh snipped sage
Directions
1. Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching.
2. Roast at 350 degrees F. for 1 hour until internal temperature reaches 150 degrees F. (about 20 minutes per pound).
3. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. Let rest 10 minutes while internal temperature rises to 160 degrees F. before slicing to serve.
Calories: 231
Protein: 31 g
Sodium: 95 mg
Cholesterol: 90 mg
Fat: 7 g
Carbohydrates: 9 g
Source: NPB
Find this recipe at:
Holiday Appetizer Meatballs [Diabetic]
Holiday Appetizer Meatballs
Yield: 7 dozen meatballs.
Serving size: 7 meatballs.
Ingredients
* 2 pounds lean ground pork
* 1 cup ice water
* 1/4 cup soy sauce
* 1/4 teaspoon freshly ground black pepper
Directions
1. Heat oven to 375 degrees F.
2. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
3. Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
4. Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
5. Bake for 20-30 minutes.
6. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
7. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.
Calories: 200
Protein: 13 g
Sodium: 390 mg
Cholesterol: 55 mg
Fat: 16 g
Carbohydrates: 1 g
Source: NPB
Yield: 7 dozen meatballs.
Serving size: 7 meatballs.
Ingredients
* 2 pounds lean ground pork
* 1 cup ice water
* 1/4 cup soy sauce
* 1/4 teaspoon freshly ground black pepper
Directions
1. Heat oven to 375 degrees F.
2. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
3. Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
4. Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
5. Bake for 20-30 minutes.
6. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
7. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.
Calories: 200
Protein: 13 g
Sodium: 390 mg
Cholesterol: 55 mg
Fat: 16 g
Carbohydrates: 1 g
Source: NPB
Find this recipe at:
Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce [Diabetic]
Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce
Yield: Serves 14 to 16.
Ingredients
* 7 to 8 pound spiral-cut, bone-in, cooked ham
* 2-1/2 pounds fresh asparagus
* 2 tablespoons cooking oil
* 1/2 teaspoon lemon pepper seasoning
* 1/4 cup cornstarch
* 3 tablespoons sugar
* 2 teaspoons chicken bouillon granules
* 1/4 teaspoon white pepper
* 1-1/4 cups water
* 1 cup lemon juice
* 1 tablespoon finely shredded lemon peel
* 1/4 cup butter
* 2 tablespoons snipped fresh thyme or parsley
Directions
1. Heat oven to 350 degrees F. Place ham on rack in a shallow baking pan. Cover pan tightly with foil. Roast until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees F. (about 15 minutes per pound).
2. Meanwhile, remove and discard woody stems from asparagus spears. Arrange asparagus in a 15 x 10 x 2-inch baking pan. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. When ham reaches 135 degrees F., add asparagus to oven. Roast about 30 minutes more or until asparagus is tender and ham registers 140 degrees F.
3. For lemon sauce, in a 1 1/2-quart saucepan combine cornstarch, sugar, bouillon granules and pepper. Stir in water, lemon juice and lemon peel. Bring to boil; reduce heat. Cook and stir until mixture is bubbly. Cook for 2 minutes more. Stir in butter and snipped thyme or parsley.
4. To serve, slice ham. Serve with asparagus and lemon sauce. (Use remaining ham for sandwiches or another recipe.)
Calories: 287
Protein: 27 g
Sodium: 1503 mg
Cholesterol: 72 mg
Fat: 14 g
Carbohydrates: 15 g
Source: NPB
Yield: Serves 14 to 16.
Ingredients
* 7 to 8 pound spiral-cut, bone-in, cooked ham
* 2-1/2 pounds fresh asparagus
* 2 tablespoons cooking oil
* 1/2 teaspoon lemon pepper seasoning
* 1/4 cup cornstarch
* 3 tablespoons sugar
* 2 teaspoons chicken bouillon granules
* 1/4 teaspoon white pepper
* 1-1/4 cups water
* 1 cup lemon juice
* 1 tablespoon finely shredded lemon peel
* 1/4 cup butter
* 2 tablespoons snipped fresh thyme or parsley
Directions
1. Heat oven to 350 degrees F. Place ham on rack in a shallow baking pan. Cover pan tightly with foil. Roast until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees F. (about 15 minutes per pound).
2. Meanwhile, remove and discard woody stems from asparagus spears. Arrange asparagus in a 15 x 10 x 2-inch baking pan. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. When ham reaches 135 degrees F., add asparagus to oven. Roast about 30 minutes more or until asparagus is tender and ham registers 140 degrees F.
3. For lemon sauce, in a 1 1/2-quart saucepan combine cornstarch, sugar, bouillon granules and pepper. Stir in water, lemon juice and lemon peel. Bring to boil; reduce heat. Cook and stir until mixture is bubbly. Cook for 2 minutes more. Stir in butter and snipped thyme or parsley.
4. To serve, slice ham. Serve with asparagus and lemon sauce. (Use remaining ham for sandwiches or another recipe.)
Calories: 287
Protein: 27 g
Sodium: 1503 mg
Cholesterol: 72 mg
Fat: 14 g
Carbohydrates: 15 g
Source: NPB
Find this recipe at:
Portobello Pot Pie [Diabetic]
Portobello Pot Pie
SUBMITTED BY: JOHN DAILEY
"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling."
Servings 8
INGREDIENTS
* 2 (9 inch) unbaked pie crusts
* 6 small red potatoes
* 3 tablespoons olive oil
* 1 cup sliced onion
* 1 cup thinly sliced fresh shiitake mushrooms
* 3 1/2 cups water
* 1/4 cup tamari or soy sauce
* 5 tablespoons rice flour
* 2 portobello mushroom caps, cut into bite size pieces
* 1 teaspoon dried thyme
* 2 teaspoons dried sage
* 2 stalks celery, chopped
* 1 carrot, cubed
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
2. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
3. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
4. Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
1. Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
2. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
3. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
4. Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
5. Bake for 40 minutes in the preheated oven, until crust is golden brown.
Nutritional Information
Portobello Pot Pie
Servings Per Recipe: 8
Servings Per Recipe: 8
Amount Per Serving Calories: 364
* Total Fat: 20.3g
* Cholesterol: 0mg
* Sodium: 760mg
* Total Carbs: 39.1g
* Dietary Fiber: 7g
* Protein: 7.9g
* Total Fat: 20.3g
* Cholesterol: 0mg
* Sodium: 760mg
* Total Carbs: 39.1g
* Dietary Fiber: 7g
* Protein: 7.9g
Find this recipe at:
SCALLOPS WITH PEA PODS [Diabetic]
SCALLOPS WITH PEA PODS
Yield: 4 servings
Yield: 4 servings
Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook
INGREDIENTS
- 1 pound bay scallops (or sea scallops cut into 1/4 inch slices)
- 1/4 teaspoon sesame oil
- 1/8 teaspoon ground pepper
- 1/2 teaspoon finely grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 cup edible pea pods, with ends and strings removed
- 1 large clove garlic, minced
- 3/4 cup (8 oz. can) sliced bamboo shoots, drained
- 2 green onions, cut into 2 inch pieces
- 1 tablespoon cornstarch
- 1 cup chicken bouillon
- 1 tablespoon oyster sauce, optional
DIRECTIONS
Combine scallops with sesame oil and pepper in a
small bowl. Marinate 30 minutes.
In a large, heavy skillet sprayed with non-stick spray,
stir-fry scallops over medium-high heat until they are
opaque (do not crowd scallops in skillet while cooking).
Remove skillet from burner.
In a medium, heavy skillet sprayed with non-stick spray,
over and cook ginger, pea pods, garlic, bamboo shoots
and green onions over medium-high heat until barely
tender, stirring occasionally. Remove skillet from
burner and add cooked scallops. Mix cornstarch with
bouillon and oyster sauce (if used).
Add to (now empty) scallop skillet, and cook over
medium heat, stirring constantly, until sauce is
thickened. Gently stir cooked scallops and vegetables
into thickened sauce. Serve immediately.
Nutritional Information Per Serving:
Calories: 148; Fat: 1.65 grams; Carbohydrates: 11.8 grams;
Protein: 21 grams; Sodium: 466 mg; Cholesterol: 38.5 mg
Exchanges: 2-1/2 Lean Meat; 1 Bread. Add 1 Fat exchange to meal plan.
Find more seafood recipes at:
Comanche Chicksaw Plum Bars [Diabetic]
Comanche Chicksaw Plum Bars
Prep Time: 15 Minutes - Cost: $
Servings: 30 bars - Difficulty Level: 2
Ingredients
* 2 eggs, well beaten
* 1 cup light brown sugar
* 1/2 cup buttermilk
* 1 tsp vanilla extract
* 2 cups all-purpose flour
* 1/4 tsp salt
* 1/4 tsp allspice
* 1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)
* 1 cup chopped pecans or hazelnuts
* Powdered sugar to sift over baked plum bars (we used 1/2 cup)
Directions
1. Preheat oven to 325°F. Spray a 13x9-inch baking dish or pan.
2. In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.
3. Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired.
Calories: 103
Sodium: 29 mg
Cholesterol: 16 mg
Fat: 3 g
Carbohydrates: 18 g
Exchanges: 1 Starch; 1/2 Fat
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season
Prep Time: 15 Minutes - Cost: $
Servings: 30 bars - Difficulty Level: 2
Ingredients
* 2 eggs, well beaten
* 1 cup light brown sugar
* 1/2 cup buttermilk
* 1 tsp vanilla extract
* 2 cups all-purpose flour
* 1/4 tsp salt
* 1/4 tsp allspice
* 1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)
* 1 cup chopped pecans or hazelnuts
* Powdered sugar to sift over baked plum bars (we used 1/2 cup)
Directions
1. Preheat oven to 325°F. Spray a 13x9-inch baking dish or pan.
2. In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.
3. Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired.
Calories: 103
Sodium: 29 mg
Cholesterol: 16 mg
Fat: 3 g
Carbohydrates: 18 g
Exchanges: 1 Starch; 1/2 Fat
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season
Find this recipe at:
Saturday, December 20, 2008
How to make your ceasar salad dressing
Ingredients to make ceasar dressing
This isn't a low fat salad dressing recipe as we use quite some oil.
Since I need to lower my cholesterol, I use olive oil as my favorite dressing oil of choice and I discard the egg yolk.
For an even more low calorie salad dressing, replace some of he olive oil and lemon with low fat yogurt.
* half a cup or 100 gr olive oil
* 2 boiled eggs, only use the egg white
* 2 or 3 garlic cloves
* 2 tablespoon freshly squeezed lemon juice (I prefer the subtle taste of lemon in this ceasar dressing far above a vinegar dressing)
* 3/4 teaspoon salt
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon freshly grinded black pepper
How to make your ceasar salad dressing:
1. Start with putting garlic and olive oil in a blender and blend it.
2. Then add the other ingredients and blend again till you have a ceasar dressing.
3. Always taste and adjust the ceasar dressing ingredients to your taste.
Find this recipe at:
Friday, December 19, 2008
Eggplant and Tomato Stew (Guiso de Berenjena)
Eggplant and Tomato Stew (Guiso de Berenjena)
From: Pure Food and Wine , by Randy Zweiban
TIME/SERVINGS
Total: 40 mins
Active: 20 mins
Total: 40 mins
Active: 20 mins
Makes: 8 servings
A tasty Cuban dish from Chef Randy Zweiban.
Game plan: Chef Zweiban prefers slender Chinese eggplant with pale purple skin because it doesn't need to be peeled and doesn't have a bitter flavor, but you can substitute regular eggplant. For regular eggplant, salt the pieces, set them in a colander to drain, and place a weight on them (a small bowl works) for 15 minutes to 1 hour. Pat them dry with paper towels before using.
INGREDIENTS
* 3 pounds Chinese eggplant
* 1 cup canola oil
* 1 cup finely diced red onion
* 1 cup finely diced red bell pepper
* 1/3 cup sherry vinegar
* 3 cups peeled and diced tomatoes, seeds removed
* 2 tablespoons whole cumin, toasted and ground
* 1 tablespoon whole coriander seed, toasted and ground
* 1/4 cup finely chopped cilantro
INSTRUCTIONS
1. Wash the eggplants and cut them in half lengthwise. Slice them into half rounds about 1/4 inch thick.
2. In a large frying pan, heat 1/3 cup of the oil over medium-high heat, and cook a third of the eggplant in the oil until golden brown. Repeat with the remaining eggplant in two more batches, using 1/3 cup oil for each batch.
3. After all the eggplant is cooked, place it on a plate and set aside. Add the onion and red pepper to the pan, and cook over medium heat until soft and caramelized, about 5 minutes.
4. Pour off the excess oil, then add the sherry vinegar to the pan, scraping up any of the browned bits that have adhered to the bottom with a wooden spoon. Cook until the vinegar has evaporated, then add the tomatoes.
5. Cook the tomatoes over low heat until they are thickened and saucy. Add the cumin and coriander, then return the eggplant to the pan and continue cooking on low heat for about 10 minutes. Season with salt and freshly ground black pepper, and stir in the cilantro.
* 3 pounds Chinese eggplant
* 1 cup canola oil
* 1 cup finely diced red onion
* 1 cup finely diced red bell pepper
* 1/3 cup sherry vinegar
* 3 cups peeled and diced tomatoes, seeds removed
* 2 tablespoons whole cumin, toasted and ground
* 1 tablespoon whole coriander seed, toasted and ground
* 1/4 cup finely chopped cilantro
INSTRUCTIONS
1. Wash the eggplants and cut them in half lengthwise. Slice them into half rounds about 1/4 inch thick.
2. In a large frying pan, heat 1/3 cup of the oil over medium-high heat, and cook a third of the eggplant in the oil until golden brown. Repeat with the remaining eggplant in two more batches, using 1/3 cup oil for each batch.
3. After all the eggplant is cooked, place it on a plate and set aside. Add the onion and red pepper to the pan, and cook over medium heat until soft and caramelized, about 5 minutes.
4. Pour off the excess oil, then add the sherry vinegar to the pan, scraping up any of the browned bits that have adhered to the bottom with a wooden spoon. Cook until the vinegar has evaporated, then add the tomatoes.
5. Cook the tomatoes over low heat until they are thickened and saucy. Add the cumin and coriander, then return the eggplant to the pan and continue cooking on low heat for about 10 minutes. Season with salt and freshly ground black pepper, and stir in the cilantro.
Beverage pairing: Boutari Moschofilero, Greece. This ratatouille-like dish could go with almost any wine from light red to rosé to white. The latter choice, however, is the most exciting, as the bright pick-me-up of this Greek white wine contrasts with the richness of the eggplant, and its beguiling perfume of white flowers and citrus zest lifts the whole ensemble.
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How to Cook Yellow Rice
How to Cook Yellow Rice
Ingredients
* 2 teaspoons butter or margarine
* 1/4 to 1/2 cup finely diced onion
* 2/3 cups long grain rice
* 1 1/2 cups water
* 1 1/2 teaspoon tumeric or 1/2 teaspoon saffron
* 1 teaspoon salt
* 2 teaspoons butter or margarine
* 1/4 to 1/2 cup finely diced onion
* 2/3 cups long grain rice
* 1 1/2 cups water
* 1 1/2 teaspoon tumeric or 1/2 teaspoon saffron
* 1 teaspoon salt
* other spices or seasonings to taste, including chicken bouillon cubes, chicken stock in place of part of the water.
Steps
1. Saute onions in the butter in a large deep skillet for which you have a good fitting lid. About 5 minutes at medium heat.
2. Add remaining dry ingredients, and stir well.
3. Pour in your water, (or chicken stock with water).
4. Bring contents of skillet to boil, then cover.
5. Turn down the heat on the burner to medium low, or low enough the contents will simmer without boiling over.
6. Allow the contents to simmer for 15 minutes, or until the water is absorbed by the rice. Keep the lid closed during this step.
7. Check to make sure the rice is tender. Because the proportion of water to rice may vary, and cooking time may vary due to differences in elevation, adjust recipe as needed.
Tips
* Remember not to let the rice burn.
* Remember not to put the fire on too high.
* Instead tumeric, use a dash of saffron. It is what real yellow rice is made with but only use a little.
* You can put all the ingredients in pot before it boils, turn down heat to a very low simmer and cover it once it starts to boil.
* Doubling this recipe will work if the skillet is large enough to hold the finished rice.
* This dish very popular in some Asian countries, Indonesian people often cook the yellow rice to celebrate special occasion like birthday, or ceremonial festive.
Find this recipe at:
http://www.wikihow.com/Cook-Yellow-Rice
Homemade Yellow Rice (rice cooker)
Homemade Yellow Rice
Description:
Flavorful homemade yellow rice recipe
Yield: 4 servings
Ingredients:
4 Tablespoons butter (can substitute olive oil)
1 medium sized onion (larger will make rice more flavorful)
1 1/2 cups rice
1 can (2 cups) chicken broth
1/2 teaspoon turmeric
Salt and Pepper to taste
4 Tablespoons butter (can substitute olive oil)
1 medium sized onion (larger will make rice more flavorful)
1 1/2 cups rice
1 can (2 cups) chicken broth
1/2 teaspoon turmeric
Salt and Pepper to taste
Instructions:
1. Put 2 T butter in rice cooker, melt. Grind onion in food processor or chopper until pulverized. Add to butter. Stir and cook for about 2 minutes.
2. Add rice, cook until rice glistens. Add broth and turmeric, stir until turmeric is dissolved. Close rice cooker and let cook!
3. When rice cooker is finished, stir in last two tablespoons of butter and add salt and/or pepper to taste.
2. Add rice, cook until rice glistens. Add broth and turmeric, stir until turmeric is dissolved. Close rice cooker and let cook!
3. When rice cooker is finished, stir in last two tablespoons of butter and add salt and/or pepper to taste.
Additional Notes:
This recipe was submitted to TammysRecipes.com from visitor Kristina Olson. She included these notes:
I make this rice in my rice cooker. If you don't have a rice cooker, you can make it in a sauce pan. Add an extra 1/2 cup water at the same time as the broth (more water cooks out if you make it in a sauce pan.)
To turn this recipe into rice pilaf, add a fresh chopped tomato when you add the broth. When the rice is finished cooking, add 2 tablespoons lemon juice (about half a lemon - not lemon juice concentrate!) and 1/2 cup fresh parsley. Stir WELL and serve!
When I make regular yellow rice, I usually make a double batch. The leftovers make great fried rice. Start by frying about 1 egg per 2 cups rice in oil, add a bit of soy sauce, chop the eggs into tiny bits with a metal spatula, (can add veggies if you like) add more oil, the rice, and soy sauce. Fry until all the rice is hot.
Sometimes instead I make fajitas with the left over yellow rice. Fry hamburger in a pan until safely cooked, add chopped dried onion and taco spices (chili powder, cumin, oregano, garlic salt, black pepper, and cayenne pepper (cayenne only if you like hot food!). Add rice, and anything else you have that you think might taste good in there (I've added left-over mixed veggies like carrots, broccoli, and corn, refried beans, even potatoes!) Heat until hot, serve in tortilla shells with cheese, sour cream, lettuce and tomato.
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Tammy's Review:
This yellow rice is wonderful. I use my own chicken broth (not the canned stuff from the store) which has bits of seasonings in it from my roasted chickens (garlic, seasoned salt, and lemon pepper).
The onion, chicken broth, and seasonings make this an excellent rice. I can't recommend it highly enough. It's far better than any pre-packaged pre-seasoned yellow rice I've tasted. The leftover rice can be used in a variety of ways, as mentioned in the additional notes.
We love this rice. My rating: a hearty 10/10!
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Chicken with Fried Plantains {Pollo Platanos)
pollo platanos
By PaulaT
Difficulty: Medium
TIME/SERVINGS
Total: 75 min
Active: 45 min
Makes: 4 servings
This recipe was part of the Food Fight: Chicken Breast Challenge. This contest ended on Friday, May 02, 2008, 5PM PDT.
There are so many different uses for the plantain and my culture uses wraps for many items. This was something that just came together when I accidentally ran out of corn husks and was using plantains.
INGREDIENTS
* 4 ripe plantains (very yellow with black skin)
* 4 4 oz pieces of chicken breast (skin and fat removed)
* 1 bottle Dos Equis beer (minus several swallows)
* 2 tbs corn oil (you can use canola or a light olive oil here)
* 1 tbs cumin
* 1 cup minced cilantro
* 1 tsp salt
* 2 chili peppers chopped fine
* 1 red sweet pepper chopped fine
INSTRUCTIONS
1. remove the plantains from the skin so that the skin remains as one piece (a single slit down the plantain will works) and quarter the plantain length wise.
2. mix 3/4 cup cilantro, cumin, salt and peppers together in a bowl. take the chicken breasts and mix into this so that the breast have a coat of seasoning.
3. place the plantain skins in an baking pan and place a chicken breast in each. distribute the remainder of spices on top of each.
4. in a heavy frying pan heat the oil and place the plantains so they don't break when the oil is hot, fry till golden. Remove from the pan and place on top of the chicken to cover. Add the beer to the pan, not disturbing the spices.
5. Place the entire mixture in a preheated oven to 350 F and bake for 30 minutes or until the chickens internal temperature reaches 165 to 170.
6. Scoop chicken with plantain from the plantain skin add the remainder of the fresh cilantro on topand serve with yellow rice and beans and maybe a slice or two of mango on the side.
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Linguine with Clams and Chorizo
Linguine with Clams and Chorizo
By Amy Wisniewski
TIME/SERVINGS
Total: 45 mins
Active: 35 mins
Makes: 4 servings
Surf 'n' turf is a classic combo that rarely goes beyond a lobster tail and steak. For a fun twist that's not quite as costly, pair spicy Mexican chorizo and clams, toss them over pasta, and consider it surf 'n' turf for the weeknight schedule.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that is ready to eat. It can be mild or spicy, and is found at gourmet markets or online. If you can't find Mexican chorizo, you can sub in any fresh, spicy sausage.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that is ready to eat. It can be mild or spicy, and is found at gourmet markets or online. If you can't find Mexican chorizo, you can sub in any fresh, spicy sausage.
INGREDIENTS
* 3 dozen manila or littleneck clams (about 1 1/2 pounds)
* 1 pound linguine
* 2 tablespoons olive oil
* 8 to 10 ounces good-quality Mexican chorizo, casing removed
* 2 medium shallots, finely chopped
* 4 medium garlic cloves, finely chopped
* 3/4 cup vodka
* 1/4 cup finely chopped fresh Italian parsley
INSTRUCTIONS
1. Fill a large bowl with cold water and place clams in the water (they should be covered). Let soak for 10 minutes, then drain. Scrub clams under cold water and set aside.
2. Fill a large pot with heavily salted water and bring to a boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of the pasta liquid. Return pasta to the pot and set aside.
3. While the pasta cooks, heat olive oil in a large, straight-sided pan with a tight-fitting lid over medium-high heat. When the oil shimmers, add the chorizo and break it up with the back of a spoon. Cook, stirring occasionally, until brown, about 6 minutes. Add the shallots and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until softened, about 3 minutes.
4. Remove the pan from heat, carefully add the vodka, and stir to scrape up any browned bits from the bottom of the pan. Add reserved clams, cover, and steam until the clams open, about 3 to 5 minutes. (Discard any that don't open.)
5. Add clams, chorizo, reserved pasta water, and parsley to the pot with the pasta and stir to combine.
* 3 dozen manila or littleneck clams (about 1 1/2 pounds)
* 1 pound linguine
* 2 tablespoons olive oil
* 8 to 10 ounces good-quality Mexican chorizo, casing removed
* 2 medium shallots, finely chopped
* 4 medium garlic cloves, finely chopped
* 3/4 cup vodka
* 1/4 cup finely chopped fresh Italian parsley
INSTRUCTIONS
1. Fill a large bowl with cold water and place clams in the water (they should be covered). Let soak for 10 minutes, then drain. Scrub clams under cold water and set aside.
2. Fill a large pot with heavily salted water and bring to a boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of the pasta liquid. Return pasta to the pot and set aside.
3. While the pasta cooks, heat olive oil in a large, straight-sided pan with a tight-fitting lid over medium-high heat. When the oil shimmers, add the chorizo and break it up with the back of a spoon. Cook, stirring occasionally, until brown, about 6 minutes. Add the shallots and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until softened, about 3 minutes.
4. Remove the pan from heat, carefully add the vodka, and stir to scrape up any browned bits from the bottom of the pan. Add reserved clams, cover, and steam until the clams open, about 3 to 5 minutes. (Discard any that don't open.)
5. Add clams, chorizo, reserved pasta water, and parsley to the pot with the pasta and stir to combine.
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Vegetable and Beef Stew
Vegetable and Beef Stew
By Allyssa Torey
By Allyssa Torey
I'm a big fan of stew on a cold winter evening, but I go heavy on the vegetables and lighter on the meat for a healthier, more well-rounded meal. This stew is perfect served on top of buttered noodles with scallions and Parmagiano and with just a dollop of sour cream.
INGREDIENTS
* 1 pound boneless beef chuck roast, cut into 1-inch pieces
* 1/2 cup all-purpose flour
* 1 tablespoon sweet Hungarian paprika
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup olive oil
* 1/4 cup minced garlic
* 3 cups red wine
* One 14-ounce can tomato sauce
* One 6-ounce can tomato paste
* 1 pound potatoes (any type is fine), unpeeled and cut into 1/2-inch chunks
* 1 pound carrots cut into 1/2-inch chunks
* 1 large yellow onion (about 1/2 pound), peeled and quartered
* 3 cups frozen green peas
* 1 pound egg noodles (I really love to use egg bowties)
* 1 pound egg noodles (I really love to use egg bowties)
* 6 tablespoons (3/4 stick) butter
* 1/2 cup chopped scallions (green parts only)
* 1/3 cup finely grated Parmagiano-Reggiano cheese
* 3/4 cup sour cream
* 2 tablespoons chopped fresh flat-leaf parsley
INSTRUCTIONS
1. Preheat the oven to 300°F.
2. In a large bowl, toss the beef with the flour, paprika, salt, and pepper.
3. Heat the oil in a large Dutch oven over medium heat. Add the garlic and beef (with any extra flour) and gently brown the meat, stirring occasionally, for 3 to 5 minutes. Return the beef to the bowl and set aside.
4. Add the red wine, tomato sauce, and tomato paste to the Dutch oven, whisking to combine. Cook over medium-low heat, stirring constantly, for 5 minutes.
5. Remove from the heat, and stir in the beef, potatoes, carrots, and onion. Place in the oven, covered, and cook for 3 1/2 hours, stirring occasionally (about once every 45 minutes is fine). Add the peas and cook, covered, for an additional half hour.
6. Put a large pot of water on to boil over high heat. Cook the noodles according to the package directions, being careful not to overcook. Drain the noodles and return to the pot with the butter, scallions, and Parmagiano-Reggiano cheese, tossing gently to evenly coat.
7. Remove the stew from the oven and serve over the egg noodles. Top with the sour cream and parsley.
Makes: Makes 6 servings
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Jamaican Rice and Peas
Jamaican Rice and Peas
Recipe courtesy Robin Miller
Jamaican Rice and Peas:
* 2 cups instant white rice
* 1 (14-ounce) can coconut milk
* 1 cup water
* 1 (15-ounce) can red beans, drained
* 1 teaspoon dried thyme
* 1/2 teaspoon finely grated lime zest
* 1/4 cup chopped scallions
* Salt and freshly ground black pepper
In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
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Slow Cooker Chipotle-Lime Chicken Thighs
Slow Cooker Chipotle-Lime Chicken Thighs
Recipe courtesy Robin Miller
Ingredients
* 1 cup sliced onion
* 1 cup chopped celery
* 1 cup chopped carrots
* 4 pounds skinless chicken thighs
* Salt and freshly ground black pepper
* 1 (15-ounce) can tomato sauce
* 1/4 cup lime juice
* 1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
* 2 cloves garlic, minced
* 1 avocado, diced
* 1/4 cup chopped fresh cilantro leaves
* Lime wedges, for garnish
Directions
Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
Serve with Jamaican Rice and Peas (Recipe follows)
Find this recipe at:
Lemon Scented Meatballs
Lemon Scented Meatballs: Polpettine al Limone
Recipe courtesy Mario Batali
Recipe courtesy Mario Batali
Ingredients
* 1 pound ground veal
* 1 large egg
* 1 garlic clove, thinly sliced
* 4 lemons, zested and juiced
* 1/2 cup grated Parmigiano-Reggiano
* 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/4 cup, plus extra for garnish
* 4 slices white sandwich bread, soaked in 2/3 cup milk, then torn into chunks
* Salt and freshly ground black pepper
* All-purpose flour, for dredging
* 3 tablespoons extra-virgin olive oil
* 1/2 teaspoon chili flakes
Directions
In a large mixing bowl, combine the veal, egg, garlic, lemon zest, Parmigiano, parsley, and the bread chunks, stirring with a wooden spoon until well mixed. Salt and pepper, to taste.
Using your hands, mold the meat mixture into small meatballs, polpettine, about the size of golf balls. Place the flour in a shallow bowl and dredge each meatball through the flour, shaking off any excess flour.
In a 14-inch saute pan, heat the oil over a medium flame until hot but not smoking. Add the meatballs, and cook over a gentle heat, turning occasionally, until cooked through and golden brown on all sides, about 25 minutes.
Pour the lemon juice over the meatballs when they are cooked, making sure that each meatball absorbs some of the juice and lemon flavor. Garnish with parsley and chili flakes. Serve immediately.
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Beef Carpaccio
Beef Carpaccio recipe courtesy Alton Brown.
Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer.
8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan
1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
3. Lay out sheets of plastic wrap and place each slice onto the plastic.
4. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
5. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan
1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
3. Lay out sheets of plastic wrap and place each slice onto the plastic.
4. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
5. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
Find this recipe at:
Thursday, December 18, 2008
CROCK POT DRESSING #2
CROCK POT DRESSING
Printed from COOKS.COM
1 c. butter
2 c. onion
2 c. celery
1/4 c. parsley sprigs
2 (8 oz.) can mushrooms
12-13 c. slightly dry bread cubes
1 tsp. poultry seasoning
1 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme
1/2 tsp. marjoram
3 1/2 - 4 1/2 c. chicken broth and diced giblets
2 well beaten eggs
If using seasoned stuffing mix, omit herbs and salt. Melt butter in skillet and saute onion, celery, parsley, and mushrooms. Pour over cubes in a large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly in crock pot. Cover and set to high 45 minutes. Then reduce to low for 4-8 hours.
Printed from COOKS.COM
1 c. butter
2 c. onion
2 c. celery
1/4 c. parsley sprigs
2 (8 oz.) can mushrooms
12-13 c. slightly dry bread cubes
1 tsp. poultry seasoning
1 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme
1/2 tsp. marjoram
3 1/2 - 4 1/2 c. chicken broth and diced giblets
2 well beaten eggs
If using seasoned stuffing mix, omit herbs and salt. Melt butter in skillet and saute onion, celery, parsley, and mushrooms. Pour over cubes in a large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly in crock pot. Cover and set to high 45 minutes. Then reduce to low for 4-8 hours.
Find this recipe at:
http://www.cooks.com/rec/doc/0,1612,156182-243200,00.html
Re: CROCK POT DRESSING)
I found a similar recipe which calls for 12 - 14 cups slightly dry bread cubes.
Other recipe follows separately.
Don
At 11:44 PM -0500 12/18/08, dick smith wrote:
Any idea how much bread crumbs this will need?
dick
On Thu, Dec 18, 2008 at 11:32 PM, BC Don <Chef73@shaw.ca> wrote:CROCK POT DRESSING
Printed from COOKS.COM
Saute: 2 c. chopped onion 2 (8 oz.) cans mushrooms (or 1/4 lb. fresh) 1/4 c. parsley flakes
Mix together: 1 1/2 tsp. salt 1 1/2 tsp. sage 1 tsp. poultry seasoning
Moisten this with 2 cups broth that has 2 eggs mixed in with it. Add the seasoned bread crumbs to the sauteed vegetables. Put all together in a crock pot on high for 45 minutes and then turn to low for 6 hours. Serves 12 to 14.Find this recipe at:http://www.cooks.com/rec/doc/0,1612,157183-240201,00.html
ZESTY CROCK POT CHICKEN
ZESTY CROCK POT CHICKEN
Printed from COOKS.COM
1 chicken, cut to suit
1 can Campbell's mushrooms
1 can tomato soup
1 c. milk
Cut chicken and brown in skillet or oven. Prepare mixture of soups and milk; combine ingredients. Simmer in a crock pot 2 hours. Serve with mashed potatoes and green beans.
Printed from COOKS.COM
1 chicken, cut to suit
1 can Campbell's mushrooms
1 can tomato soup
1 c. milk
Cut chicken and brown in skillet or oven. Prepare mixture of soups and milk; combine ingredients. Simmer in a crock pot 2 hours. Serve with mashed potatoes and green beans.
Find this recipe at:
http://www.cooks.com/rec/doc/0,1912,137182-228200,00.html
CROCK-POT TURKEY SOUP
CROCK-POT TURKEY SOUP
Printed from COOKS.COM
8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass
Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.
Printed from COOKS.COM
8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass
Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.
Find this recipe at:
CROCK POT DRESSING
CROCK POT DRESSING
Printed from COOKS.COM
Saute: 2 c. chopped onion 2 (8 oz.) cans mushrooms (or 1/4 lb. fresh) 1/4 c. parsley flakes
Mix together: 1 1/2 tsp. salt 1 1/2 tsp. sage 1 tsp. poultry seasoning
Moisten this with 2 cups broth that has 2 eggs mixed in with it. Add the seasoned bread crumbs to the sauteed vegetables. Put all together in a crock pot on high for 45 minutes and then turn to low for 6 hours. Serves 12 to 14.
Printed from COOKS.COM
Saute: 2 c. chopped onion 2 (8 oz.) cans mushrooms (or 1/4 lb. fresh) 1/4 c. parsley flakes
Mix together: 1 1/2 tsp. salt 1 1/2 tsp. sage 1 tsp. poultry seasoning
Moisten this with 2 cups broth that has 2 eggs mixed in with it. Add the seasoned bread crumbs to the sauteed vegetables. Put all together in a crock pot on high for 45 minutes and then turn to low for 6 hours. Serves 12 to 14.
Find this recipe at:
http://www.cooks.com/rec/doc/0,1612,157183-240201,00.html
CROCK POT CHEESE POTATOES
CROCK POT CHEESE POTATOES
Printed from COOKS.COM
10-12 potatoes
1/2 c. onions
2 cans Cheddar cheese soup
2 cans mushroom soup
Peel and cut potatoes in round slices. Put potatoes and onion in crock pot. Add soup, salt and pepper to taste. Stir all together. Cook 4 hours on high or 8 hours on low. Stir every hour. (This makes a large amount. Serves 15 people.)
Printed from COOKS.COM
10-12 potatoes
1/2 c. onions
2 cans Cheddar cheese soup
2 cans mushroom soup
Peel and cut potatoes in round slices. Put potatoes and onion in crock pot. Add soup, salt and pepper to taste. Stir all together. Cook 4 hours on high or 8 hours on low. Stir every hour. (This makes a large amount. Serves 15 people.)
Find this recipe at:
http://www.cooks.com/rec/doc/0,1650,159178-245200,00.html
CROCK POT ROAST BEEF
CROCK POT ROAST BEEF
Printed from COOKS.COM
4 pound pot roast
1 package of Lipton Onion Soup Mix
1 can stewed tomatoes
1/2 cup flour
1 can whole mushrooms
1 can Cream of Mushroom Soup
2 tablespoons Kitchen Bouquet
3 tablespoons olive oil
Roll roast in flour. Sear roast in 3 tablespoons olive oil. Place in Crock-pot along with soup, tomatoes, mushrooms, the package of onion soup mix and Kitchen Bouquet. Cook on low for 8 to 10 hours.
Submitted by: Tania
Printed from COOKS.COM
4 pound pot roast
1 package of Lipton Onion Soup Mix
1 can stewed tomatoes
1/2 cup flour
1 can whole mushrooms
1 can Cream of Mushroom Soup
2 tablespoons Kitchen Bouquet
3 tablespoons olive oil
Roll roast in flour. Sear roast in 3 tablespoons olive oil. Place in Crock-pot along with soup, tomatoes, mushrooms, the package of onion soup mix and Kitchen Bouquet. Cook on low for 8 to 10 hours.
Submitted by: Tania
Find this recipe at:
http://www.cooks.com/rec/doc/0,1712,130188-249197,00.html
EASY CROCK POT LASAGNA
EASY CROCK POT LASAGNA
Printed from COOKS.COM
1 pound chuck or 1/2 pound chuck
1/2 pound ground turkey
1 tsp Italian seasoning
1 28 oz jar spaghetti sauce (your favorite)
1/3 cup water
8 lasagna noodles
1 4 1/2 oz can mushrooms
1 15 oz carton ricotta cheese (optional)
2 cups shredded mozzarella cheese
Brown meat and seasoning, drain.
Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.
Layer with beef mixture, sauce and mushrooms.
Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.
Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.
Cover, cook on high 1 hour.
Reduce heat and cook on low 5 hrs.
Yield: 4 servings
I swear this works and in a large crock pot, the cooking time is even slower.
Submitted by: Laura Lou Jordan
Printed from COOKS.COM
1 pound chuck or 1/2 pound chuck
1/2 pound ground turkey
1 tsp Italian seasoning
1 28 oz jar spaghetti sauce (your favorite)
1/3 cup water
8 lasagna noodles
1 4 1/2 oz can mushrooms
1 15 oz carton ricotta cheese (optional)
2 cups shredded mozzarella cheese
Brown meat and seasoning, drain.
Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.
Layer with beef mixture, sauce and mushrooms.
Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.
Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.
Cover, cook on high 1 hour.
Reduce heat and cook on low 5 hrs.
Yield: 4 servings
I swear this works and in a large crock pot, the cooking time is even slower.
Submitted by: Laura Lou Jordan
Find this recipe at:
http://www.cooks.com/rec/view/0,1612,140184-241197,00.html
Herbed Mushroom Round Steak [Diabetic]
Herbed Mushroom Round Steak
posted by ask4jjg on Mar-18-07 at 01:54 PM
Herbed Mushroom Round Steak
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef and Veal Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak (about 3/4" thick)
vegetable oil -- to brown meat
1 medium onion
2 4 ounce cans mushrooms, canned
1 10 3/4 ounce can cream of mushroom soup, condensed
1/4 cup beef broth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Trim fat from meat. cut into serving size portions. Brown meat in oil on both sides in skillet.
Place meat, onion slices, and mushrooms in crockpot.
Combine soup, broth, and seasonings; pour over meat.
Cover, cook on LO heat for 8-10 hours or on HI heat for 4-5 hours.
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 270 Calories; 17g Fat (56.4% calories from fat); 23g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 526mg Sodium.
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.
Serving Size : 8 Preparation Time :0:00
Categories : Beef and Veal Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak (about 3/4" thick)
vegetable oil -- to brown meat
1 medium onion
2 4 ounce cans mushrooms, canned
1 10 3/4 ounce can cream of mushroom soup, condensed
1/4 cup beef broth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Trim fat from meat. cut into serving size portions. Brown meat in oil on both sides in skillet.
Place meat, onion slices, and mushrooms in crockpot.
Combine soup, broth, and seasonings; pour over meat.
Cover, cook on LO heat for 8-10 hours or on HI heat for 4-5 hours.
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 270 Calories; 17g Fat (56.4% calories from fat); 23g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 526mg Sodium.
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.
Topic URL: http://DiabeticNetwork.com/community/DCForumID14/240.html
Strawberry Trifle [Diabetic]
Strawberry Trifle
Prep Time: 10 Minutes - Cost: $
Servings: 15 - Difficulty Level: 2
Prep Time: 10 Minutes - Cost: $
Servings: 15 - Difficulty Level: 2
Ingredients
* 1/2 large or 1 small angel food cake
* 3 oz. box sugar-free strawberry gelatin
* 10 oz. lite frozen strawberries, thawed
* 2 bananas, large
* 2 9oz. boxes instant sugar-free vanilla pudding
* 9 oz. lite whipped topping
Directions
1. Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan.
2. Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
3. Spoon evenly over cake pieces.
4. Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
5. Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
6. Cut into squares to serve.
7. Garnish with a slice of fresh strawberry, if available.
Calories: 124
Sodium: 314 mg
Fat: 3 g
Exchanges: 1 Starch/Bread; 1/2 fruit; 1/2 fat
Source: Cooking Healthy and Fast
Info: http://www.amazon.com/exec/obidos/ASIN/0964251000/gourmetconnectio
Author: Rachel Rudel, RD
Find this recipe at:
http://diabeticgourmet.com/recipes/html/223.shtml
Farmhouse Beef Casserole [Diabetic]
Farmhouse Beef Casserole
Makes 6 servings)
Olive oil cooking spray
1 small, about 4 ounces (120 g), Russet or all-purpose potato
1 cup (114 g) shredded low-fat mozzarella cheese
1 pound (480 g) extra-lean ground sirloin
1 medium yellow onion, chopped
2 cloves garlic, minced
1 14 1/2-ounce (435 g) can no-salt-added diced tomatoes with juice
1 tablespoon chili powder, or to taste
2 cups (140 g) shredded green cabbage
salt (optional)
freshly ground pepper to taste
1 to 3 tablespoons purchased taco sauce
6 slices pickled jalapeño chile peppers (optional)
Preheat oven to 375 degrees F (190 degrees C, Gas Mark 5). Lightly coat a 2-quart (2 l) casserole with cooking spray.
Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy.
Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the bottled taco sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry.
When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.
Per serving:
235 Calories (40% Calories from fat), 24g Protein, 11g Total Fat (4.8g Saturated Fat), 12g Carbs, 2g Dietary Fiber, 38mg Cholesterol, 471mg Potassium, 357mg Sodium
Diabetic exchanges:
3 lean protein, 1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable)
Olive oil cooking spray
1 small, about 4 ounces (120 g), Russet or all-purpose potato
1 cup (114 g) shredded low-fat mozzarella cheese
1 pound (480 g) extra-lean ground sirloin
1 medium yellow onion, chopped
2 cloves garlic, minced
1 14 1/2-ounce (435 g) can no-salt-added diced tomatoes with juice
1 tablespoon chili powder, or to taste
2 cups (140 g) shredded green cabbage
salt (optional)
freshly ground pepper to taste
1 to 3 tablespoons purchased taco sauce
6 slices pickled jalapeño chile peppers (optional)
Preheat oven to 375 degrees F (190 degrees C, Gas Mark 5). Lightly coat a 2-quart (2 l) casserole with cooking spray.
Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy.
Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the bottled taco sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry.
When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.
Per serving:
235 Calories (40% Calories from fat), 24g Protein, 11g Total Fat (4.8g Saturated Fat), 12g Carbs, 2g Dietary Fiber, 38mg Cholesterol, 471mg Potassium, 357mg Sodium
Diabetic exchanges:
3 lean protein, 1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable)
Find this recipe at:
http://diabeticnetwork.com/community/DCForumID14/261.html
Chicken Pot Pie Sauce with Noodles [Diabetic]
Chicken Pot Pie Sauce with Noodles
Make a Joyful Table, page 194 by JoAnna M. Lund
Were you the kind of kid who ignored the crust and slurped up the creamy filling of every chicken pot pie your mom served? I must have had you in mind when I created this truly irresistible noodle-topping sauce! It's cozy and hearty.
Serves 4
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 full cup (6 ounces) diced cooked chicken breast
1 cup (one 8-ounce can) sliced carrots, rinsed and drained
1 cup (one 8-ounce can) cut green beans, rinsed and drained
2 cups hot cooked noodles, rinsed and drained
In a large skillet sprayed with butter-flavored cooking spray, combine chicken soup, Cheddar cheese, onion flakes, and parsley flakes. Cook over medium heat until cheese melts, stirring occasionally. Stir in chicken, carrots, and green beans. Lower heat and simmer for 6 to 8 minutes or until mixture is heated through, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 2/3 cup chicken sauce over top.
HINT: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
2. 1 3/4 cups uncooked noodles usually cooks to about 2 cups.
Each serving equals:
HE: 2 1/2 Protein, 1 Vegetable, 1/2 Slider, 5 Optional Calorie
287 Calories, 7gm Fat, 24gm Protein, 32gm Carbohydrate, 532mg Sodium, 176mg Calcium, 2gm Fiber
DIABETIC: 2 Meat, 1 1/2 Starch, 1 Vegetable
Make a Joyful Table, page 194 by JoAnna M. Lund
Were you the kind of kid who ignored the crust and slurped up the creamy filling of every chicken pot pie your mom served? I must have had you in mind when I created this truly irresistible noodle-topping sauce! It's cozy and hearty.
Serves 4
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 full cup (6 ounces) diced cooked chicken breast
1 cup (one 8-ounce can) sliced carrots, rinsed and drained
1 cup (one 8-ounce can) cut green beans, rinsed and drained
2 cups hot cooked noodles, rinsed and drained
In a large skillet sprayed with butter-flavored cooking spray, combine chicken soup, Cheddar cheese, onion flakes, and parsley flakes. Cook over medium heat until cheese melts, stirring occasionally. Stir in chicken, carrots, and green beans. Lower heat and simmer for 6 to 8 minutes or until mixture is heated through, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 2/3 cup chicken sauce over top.
HINT: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
2. 1 3/4 cups uncooked noodles usually cooks to about 2 cups.
Each serving equals:
HE: 2 1/2 Protein, 1 Vegetable, 1/2 Slider, 5 Optional Calorie
287 Calories, 7gm Fat, 24gm Protein, 32gm Carbohydrate, 532mg Sodium, 176mg Calcium, 2gm Fiber
DIABETIC: 2 Meat, 1 1/2 Starch, 1 Vegetable
Grilled Chicken Breasts With Fruit Salsa [Diabetic]
Grilled Chicken Breasts With Fruit Salsa
Yield: 4 servings.
Serving Size: about 4 ounces
Ingredients
Fruit Salsa:
* 2 cans (8 oz each) crushed pineapple, packed in juice, drained
* 1 mango, peeled and cubed
* 1/2 papaya, peeled and cubed
* 2 Tbsp rice vinegar
* 1 Tbsp finely minced cilantro
* 1 Tbsp minced red pepper
Grilled Chicken:
* 2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
* 2 tsp olive oil
Garnish:
* Kiwi slices
Directions
1. In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.
2. Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.
3. To serve: Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.
Calories: 305
Protein: 32 g
Sodium: 79 mg
Cholesterol: 85 mg
Fat: 6 g
Carbohydrates: 30 g
Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat
Source: The Diabetes Food and Nutrition Bible
Info: http://www.amazon.com/exec/obidos/ASIN/158040037X/gourmetconnectio
Yield: 4 servings.
Serving Size: about 4 ounces
Ingredients
Fruit Salsa:
* 2 cans (8 oz each) crushed pineapple, packed in juice, drained
* 1 mango, peeled and cubed
* 1/2 papaya, peeled and cubed
* 2 Tbsp rice vinegar
* 1 Tbsp finely minced cilantro
* 1 Tbsp minced red pepper
Grilled Chicken:
* 2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
* 2 tsp olive oil
Garnish:
* Kiwi slices
Directions
1. In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.
2. Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.
3. To serve: Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.
Calories: 305
Protein: 32 g
Sodium: 79 mg
Cholesterol: 85 mg
Fat: 6 g
Carbohydrates: 30 g
Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat
Source: The Diabetes Food and Nutrition Bible
Info: http://www.amazon.com/exec/obidos/ASIN/158040037X/gourmetconnectio
Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/537.shtml
http://www.diabeticgourmet.com/recipes/html/537.shtml
Marinated Steak Kabobs [Diabetic]
Marinated Steak Kabobs
Serving Size: 4 ounces meat, Total Servings: 4
Ingredients
* 1/4 cup lite soy sauce
* 1 tablespoon honey
* 2 tablespoons dry sherry
* 1 teaspoon orange zest
* 1 tablespoon canola oil
* 1 pound sirloin steak, trimmed of any fat and cut into 1-1/2 inch cubes
* 1 large green pepper, seeded and cut into 1-inch squares
* 1 large red pepper, seeded and cut into 1-inch squares
Directions
1. Combine the soy sauce, honey, sherry, zest, and oil in a zippered plastic bag. Add the beef and close the bag. Refrigerate for 2 hours or overnight.
2. Drain marinade. Soak wooden skewers in a pan of warm water for 30 minutes. Thread the steak and peppers alternately onto skewers.
3. Prepare an oven broiler or outdoor grill with the rack set 4 inches from the heat source. Grill on each side over medium heat for a total of about 10 minutes, or until desired degree of doneness.
Calories: 194
Protein: 23 g
Sodium: 354 mg
Cholesterol: 64 mg
Fat: 7 g
Carbohydrates: 9 g
Exchanges: 3 Lean Meat, 2 Vegetable
Source: The Diabetes Food and Nutrition Bible
Info: http://www.amazon.com/exec/obidos/ASIN/158040037X/gourmetconnectio
Author: Hope Warshaw and Robyn Webb
Serving Size: 4 ounces meat, Total Servings: 4
Ingredients
* 1/4 cup lite soy sauce
* 1 tablespoon honey
* 2 tablespoons dry sherry
* 1 teaspoon orange zest
* 1 tablespoon canola oil
* 1 pound sirloin steak, trimmed of any fat and cut into 1-1/2 inch cubes
* 1 large green pepper, seeded and cut into 1-inch squares
* 1 large red pepper, seeded and cut into 1-inch squares
Directions
1. Combine the soy sauce, honey, sherry, zest, and oil in a zippered plastic bag. Add the beef and close the bag. Refrigerate for 2 hours or overnight.
2. Drain marinade. Soak wooden skewers in a pan of warm water for 30 minutes. Thread the steak and peppers alternately onto skewers.
3. Prepare an oven broiler or outdoor grill with the rack set 4 inches from the heat source. Grill on each side over medium heat for a total of about 10 minutes, or until desired degree of doneness.
Calories: 194
Protein: 23 g
Sodium: 354 mg
Cholesterol: 64 mg
Fat: 7 g
Carbohydrates: 9 g
Exchanges: 3 Lean Meat, 2 Vegetable
Source: The Diabetes Food and Nutrition Bible
Info: http://www.amazon.com/exec/obidos/ASIN/158040037X/gourmetconnectio
Author: Hope Warshaw and Robyn Webb
Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/332.shtml
http://www.diabeticgourmet.com/recipes/html/332.shtml
Baked Chicken with 40 Cloves of Garlic [Diabetic]
Baked Chicken with 40 Cloves of Garlic
Serves: 4
Ingredients
* 1 (3-or-4 pound) chicken, cut into pieces
* 2 tablespoons olive oil
* Salt and freshly ground pepper
* 40 large, meaty garlic cloves, unpeeled
* 1-3/4 cups dry white wine
* 4 thyme sprigs or 1/4 teaspoon dried
* 8 garlic croutons
* 2 tablespoons Cognac
* Chopped fresh parsley for garnish
Directions
1. Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.
2. Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.
3. Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.
4. Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.
5. After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.
6. Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.
7. To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.
Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.
Calories: 555
Protein: 49 g
Sodium: 455 mg
Cholesterol: 133 mg
Fat: 18 g
Carbohydrates: 49 g
Source: Mediterranean Light
Info: http://www.amazon.com/exec/obidos/ASIN/0688174671/gourmetconnectio
Author: Martha Rose Shulman
Serves: 4
Ingredients
* 1 (3-or-4 pound) chicken, cut into pieces
* 2 tablespoons olive oil
* Salt and freshly ground pepper
* 40 large, meaty garlic cloves, unpeeled
* 1-3/4 cups dry white wine
* 4 thyme sprigs or 1/4 teaspoon dried
* 8 garlic croutons
* 2 tablespoons Cognac
* Chopped fresh parsley for garnish
Directions
1. Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.
2. Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.
3. Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.
4. Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.
5. After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.
6. Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.
7. To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.
Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.
Calories: 555
Protein: 49 g
Sodium: 455 mg
Cholesterol: 133 mg
Fat: 18 g
Carbohydrates: 49 g
Source: Mediterranean Light
Info: http://www.amazon.com/exec/obidos/ASIN/0688174671/gourmetconnectio
Author: Martha Rose Shulman
Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/304.shtml
http://www.diabeticgourmet.com/recipes/html/304.shtml
Pueblo Festival Bean Salad [Diabetic]
Pueblo Festival Bean Salad
Prep Time: 15 Minutes - Cost: $
Servings: 10 - Difficulty Level: 2
Ingredients
* 2 cups cooked pinto beans
* 2 cups cooked black turtle beans
* 2 cups cooked green beans
* 2 large onions, very thinly sliced
* 1 large green bell pepper, thinly sliced
* 1 large red bell pepper, thinly sliced
* 3 cloves garlic, finely diced
* 1/2 cup honey or sugar
* 1/2 cup cider vinegar
* 2 tsp red chili, finely ground
* 1 tsp salt
* 1/2 cup fresh epazote or oregano, finely chopped, OR 2 to 3 tsp dried
* 1/3 cup oil
Directions
1. Combine first 6 ingredients in a large bowl.
2. Combine all other ingredients except the oil in a smaller bowl; blend well. Stir the oil into the small bowl, blending thoroughly, then pour this dressing evenly over the bean mixture.
3. Toss this salad to blend well. To mingle the flavors, cover and refrigerate for 2 hour or more before serving.
Calories: 226
Protein: 7 g
Sodium: 241 mg
Fat: 8 g
Carbohydrates: 34 g
Exchanges: 1-1/2 Starch; 1 Vegetable; 1-1/2 Fat; 1/2 Meat
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season
Find this recipe at:
Prep Time: 15 Minutes - Cost: $
Servings: 10 - Difficulty Level: 2
Ingredients
* 2 cups cooked pinto beans
* 2 cups cooked black turtle beans
* 2 cups cooked green beans
* 2 large onions, very thinly sliced
* 1 large green bell pepper, thinly sliced
* 1 large red bell pepper, thinly sliced
* 3 cloves garlic, finely diced
* 1/2 cup honey or sugar
* 1/2 cup cider vinegar
* 2 tsp red chili, finely ground
* 1 tsp salt
* 1/2 cup fresh epazote or oregano, finely chopped, OR 2 to 3 tsp dried
* 1/3 cup oil
Directions
1. Combine first 6 ingredients in a large bowl.
2. Combine all other ingredients except the oil in a smaller bowl; blend well. Stir the oil into the small bowl, blending thoroughly, then pour this dressing evenly over the bean mixture.
3. Toss this salad to blend well. To mingle the flavors, cover and refrigerate for 2 hour or more before serving.
Calories: 226
Protein: 7 g
Sodium: 241 mg
Fat: 8 g
Carbohydrates: 34 g
Exchanges: 1-1/2 Starch; 1 Vegetable; 1-1/2 Fat; 1/2 Meat
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season
Find this recipe at:
http://diabeticgourmet.com/recipes/html/54.shtml
Tuesday, December 16, 2008
Christmas mince pies
Christmas mince pies
Chef: Lynne Mullins
Chef: Lynne Mullins
Source: The Age Tuesday November 19, 2002
British, 45 mins plus, Kid-friendly, Dessert
I use an all-purpose shortcrust pastry for my pies, although many cooks may prefer to use a sweet shortcrust.
Ingredients
Pastry :
* 180g unsalted butter
* 240g plain flour
* pinch of salt
* 1/4 cup water
* 180g unsalted butter
* 240g plain flour
* pinch of salt
* 1/4 cup water
Mincemeat:
* 2.5kg new season's crisp eating apples, peeled and cored and chopped in the food processor
* 375ml apple juice
* 500g seeded raisins
* 500g currants
* 500g grated beef suet (weighed after grating, you should order 750g)
* 750g soft brown sugar
* 500g mixed peel
* 1/2 tsp grated nutmeg
* 1 1/2 tsp ground cinnamon
* 2.5kg new season's crisp eating apples, peeled and cored and chopped in the food processor
* 375ml apple juice
* 500g seeded raisins
* 500g currants
* 500g grated beef suet (weighed after grating, you should order 750g)
* 750g soft brown sugar
* 500g mixed peel
* 1/2 tsp grated nutmeg
* 1 1/2 tsp ground cinnamon
* 100mL brandy, plus extra brandy
Method:
Mincemeat:
Place all the ingredients in a stockpot and bring to the boil. Simmer for one hour, stirring every 15 minutes or so.
Spoon directly into hot, sterilised jars, splash a little extra brandy in each jar and seal. Store for at least one year.
Makes about six 500g jars.
Place all the ingredients in a stockpot and bring to the boil. Simmer for one hour, stirring every 15 minutes or so.
Spoon directly into hot, sterilised jars, splash a little extra brandy in each jar and seal. Store for at least one year.
Makes about six 500g jars.
Pastry:
Combine flour, salt and butter in a food processor until the mixture is like biscuit crumbs. Add water and give one or two pulses until the dough comes together. Tip onto bench, knead quickly to make a cohesive ball of dough, flatten it into a disc, wrap in plastic and chill for at least an hour.
Roll out on a floured surface. Cut out rounds for the bottoms and smaller rounds for the tops of the pies. Allow extra diameter to allow a little shrinkage. Chill shapes for 20 minutes.
Preheat oven to 200C.
Line a tartlet tin with the bases. Fill generously with mincemeat . Brush edges of the pies with a little water, cover with tops and pinch edges to seal firmly. Make a small slit in the centre for steam to escape and brush the pie surface with the yolk whisked with the salt.
Place pies in the oven and after 10 minutes lower the temperature to 180C. Bake for a further 20-25 minutes until a rich golden brown. Slip the pies from the tins and cool on a cake rack. When cold through, store in an airtight cake tin.
Roll out on a floured surface. Cut out rounds for the bottoms and smaller rounds for the tops of the pies. Allow extra diameter to allow a little shrinkage. Chill shapes for 20 minutes.
Preheat oven to 200C.
Line a tartlet tin with the bases. Fill generously with mincemeat . Brush edges of the pies with a little water, cover with tops and pinch edges to seal firmly. Make a small slit in the centre for steam to escape and brush the pie surface with the yolk whisked with the salt.
Place pies in the oven and after 10 minutes lower the temperature to 180C. Bake for a further 20-25 minutes until a rich golden brown. Slip the pies from the tins and cool on a cake rack. When cold through, store in an airtight cake tin.
Source:
Italian-style roast pork
Italian-style roast pork
Author: Bridgette Hafner
Source: The Age Tuesday September 28, 2004
Italian, 45 mins plus, Contemporary, Dinner
The key to crackling is to start roasting the pork in a very hot oven and to sprinkle the skin very generously with salt. Any excess salt can be brushed off before carving. Another trick is to quickly blanch the pork, skin side down, in a shallow tray of simmering vinegar and water for a few minutes, before rubbing with the oil and salt.
"I just love beautiful pork."
Ingredients:
* 2 tbsp rosemary, chopped
* 4 fresh bay leaves
* 1 tbsp sage, chopped
* freshly ground pepper
* 4 cloves garlic, crushed
* zest of 1/2 an orange
* 1 tbsp fennel seeds, crushed
* 3 tbsp olive oil
* 1 boned and rolled pork shoulder or leg (about 1.3kg), with the skin scored
* extra olive oil
* 2 tbsp rosemary, chopped
* 4 fresh bay leaves
* 1 tbsp sage, chopped
* freshly ground pepper
* 4 cloves garlic, crushed
* zest of 1/2 an orange
* 1 tbsp fennel seeds, crushed
* 3 tbsp olive oil
* 1 boned and rolled pork shoulder or leg (about 1.3kg), with the skin scored
* extra olive oil
* salt
Method:
Mix together the chopped herbs, pepper, garlic, orange zest, crushed fennel seeds and olive oil and rub into the flesh of the pork (not the skin). Marinate either overnight or for at least 4 hours.
Preheat the oven to 240C or 220C for fan-forced.
Remove pork from the fridge 30 minutes before roasting. Rub the skin with some olive oil, and sprinkle very generously with salt. Rub the salt into the skin, place in a roasting dish and put in the oven to cook for 30 minutes. Now turn the temperature down to 180C or 160C for fan-forced and cook for a further 50-60 minutes. (To calculate cooking time, allow 30 minutes of cooking for every 500g of meat.) To check if the pork is ready, insert a skewer into the meat; it should feel soft and the juices should run clear (not pink).
To serve
Allow the pork to rest for 15 minutes before carving.
Serves 4.
Mix together the chopped herbs, pepper, garlic, orange zest, crushed fennel seeds and olive oil and rub into the flesh of the pork (not the skin). Marinate either overnight or for at least 4 hours.
Preheat the oven to 240C or 220C for fan-forced.
Remove pork from the fridge 30 minutes before roasting. Rub the skin with some olive oil, and sprinkle very generously with salt. Rub the salt into the skin, place in a roasting dish and put in the oven to cook for 30 minutes. Now turn the temperature down to 180C or 160C for fan-forced and cook for a further 50-60 minutes. (To calculate cooking time, allow 30 minutes of cooking for every 500g of meat.) To check if the pork is ready, insert a skewer into the meat; it should feel soft and the juices should run clear (not pink).
To serve
Allow the pork to rest for 15 minutes before carving.
Serves 4.
Source:
Turkey with apple and prune stuffing and glazed chestnuts
Turkey with apple and prune stuffing and glazed chestnuts
Author: Maggie Beer Photo: Jennifer Soo
Source: The Sydney Morning Herald Tuesday December 17, 2002
French, 45 mins plus, Egg free, Dinner
The recipe for the stuffing is probably double what you need, but we always make it thus as insurance against the never-ending - though thankfully good-natured - squabbles as to who had more than their share.
Ingredients:
* 1 x 5.6kg free-range, corn-fed turkey
* 1Ž2 teaspoon unbleached plain flour
* 1 x 5.6kg free-range, corn-fed turkey
* 1Ž2 teaspoon unbleached plain flour
Stuffing of apple, prune and prosciutto:
* 100g dried apple
* 100ml verjuice
* 2 large brown onions
* 200g pitted prunes
* 65g chopped prosciutto
* 180g chicken livers
* 15g butter
* 125ml extra-virgin olive oil
* 1 small handful flat-leaf parsley
* 2 sprigs rosemary
* 23 sprigs thyme
* 12 sage leaves
* 4 cups fresh white breadcrumbs
* sea salt
* freshly ground black pepper
* 100g dried apple
* 100ml verjuice
* 2 large brown onions
* 200g pitted prunes
* 65g chopped prosciutto
* 180g chicken livers
* 15g butter
* 125ml extra-virgin olive oil
* 1 small handful flat-leaf parsley
* 2 sprigs rosemary
* 23 sprigs thyme
* 12 sage leaves
* 4 cups fresh white breadcrumbs
* sea salt
* freshly ground black pepper
Chestnut side dish:
* 2kg frozen peeled chestnuts
* 2.2 litres chicken stock
* 500ml wine
* 50g butter
* 2kg frozen peeled chestnuts
* 2.2 litres chicken stock
* 500ml wine
* 50g butter
Method:
Preheat the oven to 180C.
To make the stuffing, roughly chop the dried apple and reconstitute it in the verjuice (*) until soft, then drain.
Finely chop the onions (to yield about 410g) and chop the prunes. Clean the chicken livers, then melt the butter in a frying pan and seal the livers until golden brown but still very pink in the middle. Remove the pan from the heat and rest the livers for 5 minutes, then cut them into large chunks. Add the olive oil to the pan and cook the onion until translucent.
Finely chop the parsley (you need 2 tbsp), rosemary (1 tbsp), thyme (1 tbsp) and sage (2 tbsp). In a large bowl, combine the freshly chopped herbs, breadcrumbs, onions, livers, prunes, apple and chopped prosciutto, then season with salt and pepper. (If you'd prefer a different look to your turkey, leave the proscuitto out of the stuffing and lay the strips over the bird, as shown above, before putting into the oven bag. If doing it this way, it will be necessary to open the bag for the last part of cooking to crisp the prosciutto.)
Fill the cavity of the turkey. Truss the turkey well with kitchen string. If there is leftover stuffing after filling the turkey, make into small balls to bake and serve next day with any leftover turkey meat. You could almost halve the amount of stuffing if it's not important to you.· Put the flour into an oven bag, then give the bag a shake and tip out any excess flour. Slide the turkey into the oven bag. Tie the end of the bag well with kitchen string and slip it into another oven bag, then seal this, too.
· Bake the turkey in its oven bags in a baking dish for 111Ž42 hours and then open the bags for a final half hour of cooking to colour the skin. (See note on cooking times below.) Insert a skewer into the thickest part of the thigh to make sure no pink juices run. It's possible it may take up to 30 minutes more to cook, depending on all the variables, e.g. the breeding of the turkey, the depth of the stuffing and the individual oven.
Remove the turkey from the oven and allow to rest, breast down, for a minimum of half an hour covered with the bag. The turkey will retain its heat during the resting time, so reheating is unnecessary.
Meanwhile, simmer the chestnuts in the chicken stock until tender, about 20 minutes.· Drain and reserve 2 litres of the cooking liquor. Bring the reserved cooking liquor, wine and butter to a boil in a non-reactive saucepan and reduce until thick and syrupy. Add the chestnuts to the glaze and warm through.
Serve the turkey on a large platter with the glazed chestnuts to the side. Don't forget the stuffing!
To make the stuffing, roughly chop the dried apple and reconstitute it in the verjuice (*) until soft, then drain.
Finely chop the onions (to yield about 410g) and chop the prunes. Clean the chicken livers, then melt the butter in a frying pan and seal the livers until golden brown but still very pink in the middle. Remove the pan from the heat and rest the livers for 5 minutes, then cut them into large chunks. Add the olive oil to the pan and cook the onion until translucent.
Finely chop the parsley (you need 2 tbsp), rosemary (1 tbsp), thyme (1 tbsp) and sage (2 tbsp). In a large bowl, combine the freshly chopped herbs, breadcrumbs, onions, livers, prunes, apple and chopped prosciutto, then season with salt and pepper. (If you'd prefer a different look to your turkey, leave the proscuitto out of the stuffing and lay the strips over the bird, as shown above, before putting into the oven bag. If doing it this way, it will be necessary to open the bag for the last part of cooking to crisp the prosciutto.)
Fill the cavity of the turkey. Truss the turkey well with kitchen string. If there is leftover stuffing after filling the turkey, make into small balls to bake and serve next day with any leftover turkey meat. You could almost halve the amount of stuffing if it's not important to you.· Put the flour into an oven bag, then give the bag a shake and tip out any excess flour. Slide the turkey into the oven bag. Tie the end of the bag well with kitchen string and slip it into another oven bag, then seal this, too.
· Bake the turkey in its oven bags in a baking dish for 111Ž42 hours and then open the bags for a final half hour of cooking to colour the skin. (See note on cooking times below.) Insert a skewer into the thickest part of the thigh to make sure no pink juices run. It's possible it may take up to 30 minutes more to cook, depending on all the variables, e.g. the breeding of the turkey, the depth of the stuffing and the individual oven.
Remove the turkey from the oven and allow to rest, breast down, for a minimum of half an hour covered with the bag. The turkey will retain its heat during the resting time, so reheating is unnecessary.
Meanwhile, simmer the chestnuts in the chicken stock until tender, about 20 minutes.· Drain and reserve 2 litres of the cooking liquor. Bring the reserved cooking liquor, wine and butter to a boil in a non-reactive saucepan and reduce until thick and syrupy. Add the chestnuts to the glaze and warm through.
Serve the turkey on a large platter with the glazed chestnuts to the side. Don't forget the stuffing!
Serves 12-16, depending on the number of courses.
NOTE: Turkeys that are not corn-fed will have slightly different cooking times. As a guide, a 4.5 to 5kg standard turkey will serve 10 people. Cooking time is suggested to be 40 minutes per kilo at 160C. I make the chestnut dish using Cheznutz, frozen peeled chestnuts available by mail order from an enterprising couple in Victoria's north-east (check out the Cheznutz website at www.cheznutz.com.au). Having these in the freezer is so convenient that I've become lazy and now tend to buy fresh chestnuts only for roasting over an open fire in my much-favoured iron pan, which has holes in the base for just this purpose.
Source:
http://www.cuisine.com.au/recipe/turkey-with-apple-and-prune-stuffing-and-glazed-chestnuts
====
Making your own verjuice (*)
As green grapes are almost impossible to buy use crab apples instead. Crush the crab apples (or process roughly in a food processor) place in a non-reactive container, add water to cover and seal with cheesecloth or muslin to keep out insects. Leave to ferment for 4 days in a warm place. Strain and squeeze the juice from the pulp. Strain a second time and bottle in sterilized jars or beer bottles and seal.
Hoi sin chicken
Hoi sin chicken
Author: Brigitte Hafner
Source: The Age Tuesday September 27, 2005 Chinese, Quick, Healthy, Dairy free, Egg free, Dinner
This is really good with steamed Asian greens or a stir-fry of mushrooms, spinach and garlic. You can also serve the chicken with Sichuan salt and pepper and wedges of lemon.
"First, find a bird with a good pedigree. Then roast it ..."
Ingredients
* 1.8 kg free-range chicken
* 4 tbsp hoi sin sauce
* 1 tsp sesame oil
* 3 tbsp soy sauce
* 2 tbsp peanut oil
* 2 knobs ginger
* 3 cloves garlic
* 5 spring onions, tops and roots removed
* 1/3 cup water
* 1.8 kg free-range chicken
* 4 tbsp hoi sin sauce
* 1 tsp sesame oil
* 3 tbsp soy sauce
* 2 tbsp peanut oil
* 2 knobs ginger
* 3 cloves garlic
* 5 spring onions, tops and roots removed
* 1/3 cup water
Method:
Pre-heat oven to 180 C.
Rinse the chicken in cold water and pat dry with kitchen paper.
Mix the hoi sin, sesame oil, soy sauce and peanut oil together and rub all over the chicken.
Crush the ginger, garlic and spring onions in a mortar and pestle or with your knife and put into the cavity of the chicken. Marinate for 30 minutes then place in a baking tray with the water.
Cover with foil and roast for 30 minutes; remove foil and roast for another 30-40 minutes, basting every so often.
Pre-heat oven to 180 C.
Rinse the chicken in cold water and pat dry with kitchen paper.
Mix the hoi sin, sesame oil, soy sauce and peanut oil together and rub all over the chicken.
Crush the ginger, garlic and spring onions in a mortar and pestle or with your knife and put into the cavity of the chicken. Marinate for 30 minutes then place in a baking tray with the water.
Cover with foil and roast for 30 minutes; remove foil and roast for another 30-40 minutes, basting every so often.
To serve:
Remove from the oven and leave to rest for 10 minutes in a warm place before serving.
Serves 4.
Remove from the oven and leave to rest for 10 minutes in a warm place before serving.
Serves 4.
ADM: Checking-in
Last week my computer's hard-drive crashed losing all my groups
posting addresses and contacts.
posting addresses and contacts.
It's still not functional and right now I working off my external
hard drive. Unfortunately I didn't make a backup copy of my recipes
collection and bookmarks so I have to start from scratch.
If you can contribute a recipe once in a while that would be great,
otherwise, only if I receive or find an interesting recipe I'll
forward it to the group. Please don't expect miracles in the next few
weeks with the Holidays on the door step.
Thanks for reading this and...
Happy Posting !!!
Don
Wednesday, December 10, 2008
Creme de Menthe brownies
From: John H
Ingredients
- 1 cups (2 sticks) butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 11/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
- Shaved Creme de Menthe thins (recommended: Andes)
- Chocolate frosting
Frosting:
- 1/2 cup (1 stick) butter, melted
- 1/3 cup cocoa
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Directions
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.
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