Wednesday Humour: Kitchen Wisdom

Pumpkin Pudding [Diabetic]

Pumpkin Pudding

Yield: 4 servings.
Serving size: 1/2 cup

Ingredients

    * 1 (16 oz.) can pumpkin
    * 2 cup skim milk
    * 2 eggs
    * 1 tsp. cinnamon
    * Dash of salt
    * 1 tsp. vanilla
    * 4 to 5 packets of sugar substitute, or to taste

Directions

   1. Preheat oven to 425F.
   2. Blend all ingredients.
   3. Spoon into a casserole bowl
   4. Bake at 425F for 15 minutes.
   5. Lower heat to 350F and bake another 40 minutes
   6. Garnish with chopped walnuts, if desired.

Nutritional Information (Per Serving)
Calories:     125
Protein:     8 g
Sodium:      140 mg
Cholesterol:      96 mg
Fat:       3 g
Dietary Fiber:       3.5 g
Carbohydrates:     16 g

Source: Reader Submitted.

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/647.shtml

Dutch Apple Pie #2 [Diabetic]

Dutch Apple Pie #2

Servings: 12
Ingredients

    * 1/4 cup fruit sweetener**
    * 1/4 cup Apple Butter or unsweetened applesauce
    * 1 egg
    * 2/3 cup flour
    * 1/2 tsp baking powder
    * 1/4 tsp salt
    * 1 cup diced apples
    * 1/2 cup chopped nuts

Directions

   1. Cream fruit sweetener and Apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture.
   2. Fold in apples and nuts. Pour into an 8 x 8-inch pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325 degrees.

Nutritional Information (Per Serving)
Calories:  130
Sodium:      60 mg
Cholesterol:       23 mg
Fat:       7 g
Carbohydrates:       15 g
Exchanges:  1 Fruit; 1 Fat

Source: Sweet Inspirations Cookbook
Author: Patti Lynch

Find this recipe at:
http://diabeticgourmet.com/recipes/html/86.shtml

POTATO STUFFED CABBAGE [slow cooker]

POTATO STUFFED CABBAGE

Servings: 8

Ingredients:

1 Head cabbage

5 Pounds Potatoes peeled

2 Onions

1/2 Cup Rice, raw

1 Teaspoon Dill, dried

1/4 Teaspoon Black pepper ground

2 Egg whites

1 Can Tomatoes (28 oz)

1 Apple peeled and sliced

1/4 Teaspoon Ginger, dried ground

Directions:  Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.

Find this recipe at:

http://recipes.bgkulinar.net/recipe-POTATO+STUFFED+CABBAGE-19075

Hungarian Beef Goulash with Potato Dumplings

Hungarian Beef Goulash with Potato Dumplings

Ingredients:
1 Clove garlic; minced

1/2 Teaspoon Salt

4 Ounces Butter

1 1/2 Pound Onions; chopped

1 1/2 Tablespoon Hungarian paprika

1 1/2 Pound Lean beef; cut

1 Cup Water

2 Pounds Potatoes; grated

3 Tablespoons Flour

1 Teaspoon Cornstarch

1 Pinch Nutmeg

2 Egg yolks; lightly beaten

2 Cups Stale bread crumbs

Directions: FOR THE GOULASH:

In a small bowl, mash the garlic and salt into a puree.

Melt the butter in a large skillet over medium-high heat.

Saute the onions to a golden brown.

Add garlic/salt mixture and paprika and mix well.

Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking.

Once or twice, add water in 1/2 cup quantities as needed to keep goulash moist. Season to taste.

FOR THE POTATO DUMPLINGS:

In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt.

Add the egg yolks and mix thoroughly.

Place about a quarter of a cup of flour in a dish.

Form dumplings the size of a golf ball and roll in the flour to coat.

Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes.

Remove the dumplings with a slotted spoon and drain.

Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs.

Serve alongside goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold together in the water.

Find this recipe at:

http://recipes.bgkulinar.net/recipe-Hungarian+Beef+Goulash+with+Potato+Dumplings-17659

RICE CUSTARD PUDDING [slow cooker]

RICE CUSTARD PUDDING   

1/2 cup rice
1 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins

Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).

Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.

Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.

In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).

Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.

Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.

Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.

A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.

Submitted by: CM

Find this recipe at:

http://www.cooks.com/rec/view/0,1713,130182-241199,00.html

BEEF ROLLS - UPS

BEEF ROLLS - UPS       

1 1/2 c. herb seasoned stuffing
1 1/2 lb. thinly sliced round steak, 1/4 inch thick
2 tbsp. shortening
1 can Campbells Golden Mushroom Soup
1/4 to 1/3 c. water

Prepare stuffing as directed on package. Cut steak into six pieces (6 x 4 inches). Pound steak.

Place 1/4 cup stuffing near the center of each piece of steak; starting at the narrow end, roll up. Tuck in the ends; fasten with toothpicks. In a skillet, brown the roll-ups in shortening; pour off the fat.

Stir in soup and water. Cover. Cook over low heat for 1 hour or until done. Stir occasionally.

Makes 6 servings.

Find this recipe at:

http://www.cooks.com/rec/view/0,1727,152184-232204,00.html

Baked rice pudding

Baked rice pudding

Serves 6

By Skye Gyngell

Baked rice pudding is great served fresh fruit or a big dollop of jam

One of the cosiest puddings, this is great with sliced fresh fruit. But at this time of year, when soft fruits become scarcer, it can be replaced by a big dollop of jam, preferably raspberry. Vanilla is essential here, as it works with the sugar to create a soft cream.

4 tbsp short-grain rice, washed and drained

3 tbsp caster sugar

1 vanilla pod, split in half lengthwise
3 cups full-fat milk
A few grindings of freshly grated nutmeg

Heat the oven to 160C/325F/Gas3 and butter a 750ml/11/4 pints pie dish. Put the rice, sugar and vanilla pod in the bottom, then pour over the milk. Stir once or twice to incorporate the ingredients. Place on the middle shelf of the oven and bake for 11/2 hours until thick and creamy with a golden skin. Remove from the oven and grate over the nutmeg if you like. For variation, add a few sultanas to the mix, or a tablespoon or so of sweet sherry.


Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/baked-rice-pudding-1792571.html

Slow-Cooker Lasagna [slow cooker]

Slow-Cooker Lasagna

This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Makes 6 servings

Ingredients

    * 2  28-ounce cans diced tomatoes, drained
    * 3  cloves garlic, finely chopped
    * 1/4  cup  fresh oregano, chopped
    * Kosher salt and pepper
    * 16  ounces  fresh ricotta
    * 1/2  cup  fresh flat-leaf parsley, chopped
    * 1/2  cup  grated Parmesan
    * 12  ounces  dry lasagna noodles
    * 1  bunch Swiss chard, tough stems removed and torn into large pieces
    * 12  ounces  mozzarella, grated

Preparation

In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.

Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.

If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.

Nutritional Information

Calories: 790 (44% from fat)

Fat: 39g (sat 11g)

Protein: 45g

Carbohydrate: 69g

Fiber: 7g

Cholesterol: 99mg

Sodium: 1003mg

Find this recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1694908

Slow-Cooker Meal: Asian Short Ribs [slow cooker]

Slow-Cooker Meal: Asian Short Ribs

Makes 4 servings
Ingredients

    * 1/2  cup  low-sodium soy sauce
    * 1/3  cup  brown sugar
    * 1/4  cup  rice vinegar
    * 2  cloves garlic, peeled and smashed
    * 1  tablespoon  grated fresh ginger
    * 1/2  teaspoon  crushed red pepper
    * 8  beef short ribs (about 4 pounds)
    * 4  medium carrots, peeled and halved crosswise
    * 1  small green cabbage (about 1 pound), quartered
    * 2  tablespoons  cornstarch
    * 1  tablespoon  sesame oil
    * 4  scallions, thinly sliced (optional)

Preparation

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone.

Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).

*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
Nutritional Information

Calories: 831

Fat: 42g (sat 17g)

Protein: 70g

Carbohydrate: 41g

Fiber: 6g

Cholesterol: 196mg

Sodium: 985mg

Find this recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1840330

Pumpkin Bread Pudding

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007

I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I'll give my arteries a break), and doubling almost all of the spices. Oh, and I added bourbon, but you probably anticipated that.

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350°F with rack in middle.

Gourmet's Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Find this recipe at:

http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup
Gourmet, November 1996

Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Find this recipe at:

http://smittenkitchen.com/2007/11/black-bean-pumkin-soup/