Croquetas de Jamón -- Ham Croquettes

Croquetas de Jamón -- Ham Croquettes

Ingredients:

4 tablespoons butter
1 cup finely minced onion
1/3 cup flour
1 1/2 cups milk (more or less), room temperature
1/4 teaspoon nutmeg
1 tablespoon dry sherry
1 tablespoon finely chopped parsley
4 cups (about 1 pound) ground smoked ham
1 cup (more or less) dry bread crumbs
Salt and black pepper to taste
2 eggs beaten with 1 tablespoon water
1 cup dry bread crumbs mixed with 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying

Melt the butter in a 3-quart saucepan; add the onions and sauté on medium-low heat until translucent. Gradually whisk in flour to make a roux -- add more butter if necessary to make it smooth. Gradually whisk in the milk to form a smooth sauce. Continue cooking until the sauce thickens. Your sauce needs to be very thick -- like wallpaper paste! Whisk in nutmeg, sherry, and parsley.

Fold in the ground ham and bread crumbs. Let simmer for 5 minutes on low heat, stirring constantly. Taste and season with pepper and a little salt if necessary; the ham probably has enough salt already. Spoon the mixture into a baking dish and refrigerate until well chilled -- at least 1 hour.

TIP: The mixture needs to be firm enough to form into rolls. If your mixture is too soft or sticky, add additional bread crumbs.

Beat the eggs with water in a mixing bowl until frothy. Combine the bread crumbs and flour in a second bowl with salt and pepper.

Shape the ham mixture into logs about 3/4 inch thick and 3 inches long. Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs. Dip a second time and re-roll in bread crumbs.

IMPORTANT: Cover logs with plastic wrap and refrigerate for 2 to 3 hours. (You may also freeze for later use, or use the freezer to quickly chill them.)

In a large frying pan, add enough vegetable oil to cover half the croquetas at a time. Heat the oil to the frying stage -- about 360 to 375 degrees F. Sauté a few croquetas at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown.

Remove from oil and drain on paper towels. Immediately make loud noises, pretend someone is at the door, or otherwise endeavor to distract any bystanders. This will prevent the hungry from attacking the croquetas before they are cool enough to eat safely! Believe us, fresh croquetas have a habit of rapidly and mysteriously disappearing!

Serves 6 to 8 (2 croquetas per person).

Source: Excerpted from the book, "Three Guys from Miami Cook Cuban," ISBN:
158685433X

Pinchos -- Pork Kabobs

Pinchos -- Pork Kabobs

INGREDIENTS

1 cup finely diced onion
6 cloves garlic, mashed with 2 teaspoons
salt and 1 teaspoon black peppercorns
3 tablespoons Spanish sweet paprika
2 teaspoons ground cumin
1 cup olive oil
1/2 cup lemon juice
1/4 cup white wine
4 pounds boneless pork, cubed for kabobs

1. Make your marinade by combining all the ingredients except pork in a non-metallic bowl.

2. Add the pork cubes and mix them around until well coated with the marinade.

3. Cover the bowl with plastic wrap and refrigerate overnight.

4. Skewer the meat loosely so there is a little breathing room between the pork pieces.

5. Get your grill nice and hot.

6. Grill the meat, turning occasionally, about 8 to 10 minutes, or until cooked to perfection and juices run clear.

7. Adjust seasonings as you go-meaning a little salt and black pepper is usually in order.

NOTE: We know that many people like to make their pinchos with chunks

of onion, green or red pepper, and cherry tomatoes, or even zucchini. The problem with this method is that vegetables tend to cook a lot faster than meat. If you want to grill some vegetables with your pinchos, make up some separate skewers with veggies only.

A good rule of thumb is to toss the vegetable pinchos on the grill about midway through cooking the meat.

Source: Excerpted from the book, "Three Guys from Miami Cook Cuban," ISBN:
158685433X

Awesome Slow Cooker Pot Roast

Awesome Slow Cooker Pot Roast

SUBMITTED BY: Brenda Arnold

"This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds."

PREP TIME 10 Min
COOK TIME 8 Hrs

READY IN 8 Hrs 10 Min

Servings 12

INGREDIENTS (Nutrition)

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast


DIRECTIONS

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Nutritional Information

Awesome Slow Cooker Pot Roast

Servings Per Recipe: 12

Amount Per Serving

Calories: 435

* Total Fat: 24.5g
* Cholesterol: 127mg
* Sodium: 663mg
* Total Carbs: 5.2g
* Dietary Fiber: 0.3g
* Protein: 45.6g


Find this recipe at:

http://inet-recipes.blogspot.com/

ROAST TURKEY

ROAST TURKEY

Printed from COOKS.COM

Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you're looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you're after.

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.

Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.

If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.

Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.

If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.

Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

Find this recipe at:

http://inet-recipes.blogspot.com/

TURKEY BRINE

TURKEY BRINE

Printed from COOKS.COM

4 quarts water (24 cups)
3 1/2 cups kosher or sea salt
4 cups sugar
2 tablespoons cracked peppercorns
7-8 cloves garlic
5 bay leaves, crumbled coarsely

Wash and dry a cooler which is large enough to hold the turkey you will be placing in the brine. (Or use a food grade plastic bag made for the purpose, available at your supermarket; this method will require only half the amount of brine.)

Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum). Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool. Pour into cooler (or bag, if using).

Add 2-3 quarts of ice; enough to bring the temperature of the brine to about 35F degrees. (Or, if using a plastic bag, add 1 1/2 quarts cold water and refrigerate the brine until it reaches this temperature.)

Remove giblets, neck, etc. from inside turkey and refrigerate to use later on for making gravy, stuffing, or broth. Wash turkey well, inside and out. Rub inside of turkey liberally with additional kosher or sea salt.

Prepare sufficient brine to submerge turkey entirely. Recipe may be doubled, if required (or halved, if using a plastic bag for the brining).

When the brine is cold, add the turkey to the cooler or plastic bag. Keep the turkey cold (35F or below). This can be accomplished by adding ice, or placing the cooler or plastic bag in a cold place. Check temperature to be sure it does not go above 40F. (Note: A frozen turkey can be brined until it has thawed).

When ready to roast the turkey, remove from brine and rinse thoroughly in cold water. Pat dry with a clean towel. Rub turkey skin with 2 tablespoons melted butter combined with 1 tablespoon olive oil and 1 teaspoon soy sauce. Bacon drippings can be added for extra flavor. Sprinkle turkey with garlic powder, salt, pepper, and paprika.

Proceed to Roast Turkey.



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Honey Carrots With a Hint of Ginger

Honey Carrots With a Hint of Ginger

SUBMITTED BY: Jennifer V

"Baby carrots are simmered in a buttery ginger sauce sweetened with honey. A great accompaniment to a chicken dinner."

PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min

SERVINGS 8

INGREDIENTS (Nutrition)

* 1 1/4 cups butter
* 3/4 cup honey
* 1 teaspoon ground ginger
* 1/3 cup lemon juice

* 2 pounds baby carrots

DIRECTIONS

1. Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

Nutritional Information

Honey Carrots With a Hint of Ginger

Servings Per Recipe: 8

Amount Per Serving

Calories: 397

* Total Fat: 29.4g
* Cholesterol: 78mg
* Sodium: 334mg
* Total Carbs: 36.4g
* Dietary Fiber: 2.1g
* Protein: 1.4g

Find this recipe at:

http://inet-recipes.blogspot.com/

Best meatballs ever

Best meatballs ever

From: Susan

I don't think I've posted this before, but these are like no other meatballs I've ever had. I eyeballed the ingredient measurements when a local chef won a Bobby Flay throwdown with his famous meatballs.

Those of you who are kosher or have food allergies can just delete and skip to the next post.

1 lb ground chuck
4 oz. pecorino romano, grated
1/3 cup chopped or grated onion
1/4 cup chopped fresh parsley
4 garlic cloves, chopped
4 eggs (yes, you read that right)

1 cup fresh breadcrumbs (I blend or food chopper 4 slices of Weight Watchers multi grain soft diet bread)

Mix well but don't over handle. I make 12 meatballs from this, but you can make any size you like.

Bake in the oven at 400-425F until outside is browned, then simmer in marinara sauce till done.

They need a little salt, but I add that at the table, not to the recipe.

Serve over spaghetti squash or golden soybean pasta, or Dreamfield's if you tolerate it.

Attempts to make this leaner or less caloric just ruin them, so I just eat less.

Susan

Note: The author of this message requested that it not be archived. This message will be removed from Groups in 18 hours (Oct 6, 6:49 pm).

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Chicken and Pea Pod Stir-Fry

Chicken and Pea Pod Stir-Fry

Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken

Ingredients

* 2 tablespoons cornstarch
* 1 teaspoon granulated sugar
* 1 cup water
* 1 tablespoon low-salt soy sauce
* 1 tablespoon peanut oil
* 1-1/2 cups julienne-cut carrot
* 2 cups fresh snow pea pods or sugar snap peas, OR 1 (6-ounce) package frozen pea pods, thawed and drained
* 3/4 cup sliced green onions
* 2 tablespoons grated fresh gingerroot
* 2-1/2 cups cubed (3/4-inch), cooked chicken breast

Directions

1. In a small bowl, combine cornstarch and sugar, and blend well. Add water and soy sauce, blending until smooth. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add carrots and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender.
3. Stir in chicken and cornstarch mixture. Cook, stirring, until mixture thickens and is thoroughly heated.

Calories: 257
Protein: 28 g
Sodium: 211 mg
Cholesterol: 63 mg
Fat: 7 g
Carbohydrates: 14 g
Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat

Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Info: http://www.amazon.com/exec/obidos/ASIN/1592572758/gourmetconnectio

Author: Lucy Beale, Joan Clark, Barbara Forsberg



Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/461.shtml

Cheese and Basil Scones

Cheese and Basil Scones

Yield: 12 scones (12 servings)

Ingredients

* 2 cups plus 1 tablespoon all-purpose flour
* 1/4 cup (1 ounce) fresh grated Parmesan or Romano cheese
* 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon freshly ground pepper
* 2/3 cup low-fat (1 percent) buttermilk
* 3 tablespoons extra virgin olive oil
* 1 tablespoon beaten egg, or 1 tablespoon egg substitutes

Directions

1. Preheat the oven to 450 degrees F. Spray a cookie sheet with a generous amount of nonstick pan spray.
2. Combine 2 cups of the flour, the cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
3. Add the buttermilk and oil; mix only until the dry ingredients are moistened. Divide the dough into 2 balls. Knead each ball gently 3 times on a surface floured with the remaining 1 tablespoon flour.
4. Pat the dough into 2 circles, each 7 to 8 inches in diameter, on the prepared cookie sheet. With a sharp knife, score each disk 1/4 inch deep into 6 wedges; do not cut through.
5. Brush the tops of the dough rounds with egg to glaze. Bake 10 to 12 minutes, or until golden brown. Cut each disk into 6 wedges while hot. Serve the scones warm or at room temperature.

Calories: 125
Protein: 4 g
Sodium: 161 mg
Cholesterol: 7 mg
Fat: 4 g
Carbohydrates: 18 g
Exchanges: 1 Starch, 1 Fat

Source: The New Family Cookbook for People with Diabetes
Info: http://www.amazon.com/exec/obidos/ASIN/0684826607/gourmetconnectio


Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/411.shtml

http://inet-recipes.blogspot.com/

Apple and Honey Scones

Apple and Honey Scones

Prep Time: 20 Minutes - Cost: $
Servings: 10 - Difficulty Level: 2

Ingredients

* 2 cups all purpose flour
* 1/4 tsp salt
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 2/3 cup toasted wheat germ
* 1/3 cup margarine
* 1-1/4 cups finely chopped apple
* 1/2 cup skim milk
* 1/4 cup honey

Topping
* 1 tbsp toasted wheat germ
* 1/4 tsp ground cinnamon
* 1 tbsp sugar

Directions

1. Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
2. Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
3. Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.

Calories: 223
Protein: 5 g
Sodium: 270 mg
Fat: 7 g
Carbohydrates: 36 g
Exchanges: 1-1/2 Bread/Starch; 1 Fat



Find this recipe at:

http://diabeticgourmet.com/recipes/html/226.shtml