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Publisher's
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Good morning and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. Some of you have been with me over a dozen
years. I've made so many great friends here. As these internet things
are... people come and go. Some friends seem to have come and gone,
too. However, there's not a one whom I've considered a friend that I do
not think about often. We've lost a few to illness; I truly miss them.
too. There are a few of you who visit the A
to Z Recipes QT Chat Forum who have become really good friends
together. That is always a great place to see what it going on. Even
though I have gone from a daily newsletter, to twice weekly, to
whenever time allows, we remain a family at heart. It has been a great
ride which I hope to continue for another dozen years (or more!).
To touch base... I had asked that you say a prayer for our a2z family
member Jim H. in Calgary,
Alberta, Canada. He is enjoying a miraculous recovery from the
last round of cancer surgery on April 3rd. His daughter Jessica has
kept me apprised of his progress and we hope to hear from him again
soon. And prayers were answered for our special a2z family member Treva in North Carolina.
Her hip replacement surgery on April 10th went well and she is well on
her way to running a marathon. Ok, I'm kidding about the race but she
seems to be healing well according to her daughter, Beth. Please send
up a prayer for a speedy recovery for both. Thanks!
The current Monthly Theme
topic is Ground
Beef Recipes which will run for two months. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again soon, God willing.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
Man
tends to treat all his opinions as principles. ~ Herbert Agar
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
CYBER FRIENDS
~Shared by Treva, NC
It doesn't matter what you wear.
Who cares if your hair's a total mess
Or if you're hundreds of miles away?
To see you in my contact list
Whenever you're online
Reminds me of how glad I am
That you're all friends of mine!
Whenever I need to rant or rave
You're always there for me,
You hear me out on everything
And we so rarely disagree!
Whether there's a problem to solve
Or a funny story to tell,
Though we listen with our eyes,
We understand each other so well.
We've got games right at our fingertips
And funny greetings too,
Whenever I'm at my computer,
There's ALWAYS something to do!
So here's to you, my cyber friends,
You really are the best!!
You make the web sure feel like home
And for that I feel so blessed!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
Baking with Whole Grains
by Mani Niall
~Shared by Treva, NC
All About
Whole Wheat Flour
I've been hearing a lot about white whole wheat flour over the last few
years but never quite understood what, exactly, it is. According
to The Whole Grains Council, white whole wheat is milled from what is
called albino wheat, so its color is milder than whole wheat flour.
Nothing is refined, so the bran and germ are intact, offering the same
nutritional benefits of whole wheat flour. Sounds too good to be
true? White whole wheat contains bran that is lighter in color
and it lacks the strongly flavored phenolic compounds of red
wheat. The result is a milder tasting, lighter color whole grain
wheat flour perfect for baking.
I have long used whole wheat pastry flour for baking desserts, both at
home and in bakery operations, so I was a bit skeptical. While I
like the taste and color of whole wheat flours, I do know the darker
color and nutty, grainy taste of whole grains are often cited as a
reason people are reluctant to eat more healthfully. Once I understood
that white whole wheat is a different strain of wheat, not just some
gimmick or processing trick, I knew I had to give it a test run in the
kitchen.
Keep in mind; both white whole wheat and whole wheat pastry flour are
lower in gluten and protein than whole wheat flour, making them great
choices for desserts. (Whole wheat flour remains the best choice
for bread baking). To put it to the test, I tried three
approaches, using 100% white whole wheat in cookies, pastry and
biscuits. It did absorb a bit more moisture than white flour, so
I reduced the amount of flour in the cookies and increased the liquid
in the pastry and the biscuits, all duly noted in the recipes.
The cookies held up nicely in the cookie jar and did not get heavy or
absorb moisture as whole wheat pastry has a tendency to do. The
pastry crust was a bit of a challenge to roll but the taste was crisp
and light. And the biscuits benefited from the substitution of
yogurt instead of buttermilk. (Most people have yogurt on hand
these days anyway, so it is both practical and helps achieve a tender
biscuit). So I am a convert and will keep white whole wheat flour
as a permanent part of my pantry.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Ground Beef Recipes
Ground beef is just about
everyone's go-to ingredient for tasty and quick meals. It is relatively
inexpensive and feeds the whole family. We are looking for your ground
beef faves including meat loaf, hamburgers, meatballs, chili,
casseroles, etc. Personally, I have oodles of recipes to share and look
forward to yours! Won't you join in the fun by sharing your own
favorite Ground Beef Recipes?
Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Ground Beef Recipes with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Ground Beef Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Ground
Beef Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
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through reader support. Your donation helps to defray the expenses
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
LINGUINE AND WHITE
CLAM SAUCE
~Shared by Dorine
H., St. Petersburg,
FL
4 dozen cherrystone clams, soaked at least 6 hours in at least 3
changes salt water
1/2 bottle (750ml) dry white wine
1/2 cup./60ml extra virgin olive oil
12-15 cloves garlic, finely minced (or more to taste)
1 bunch Italian (flat-leaf) parsley, divided use, well washed and
patted dry, leaves minced
2 T./30ml extra virgin olive oil
Freshly ground black pepper to taste
1 lb./450ml dried high-quality linguine
Soak the clams in plenty of cold, salt water to allow them to disgorge
all sand and indigested food from their bodies. Change water at least 3
times over the course of at least 6 hours. Discard any clams that have
cracked or broken shells, and any that do not close when tapped on the
edge of the sink. They have died before being cooked, and can cause
illness.
Put the clams in a large saucepan and pour in the wine. Cover and bring
to the boil. Within a few minutes, all clams should have popped open.
As they do so, remove to a large platter with a slotted spoon to allow
to cool and give room in the pan for clams near the bottom to pop open.
Any that do not open after 8-10 minutes must be discarded, as they are
unhealthful. Strain the wine they were cooked in through a paper coffee
filter and reserve.
Cook the linguine according to package directions.
As clams become cool enough to handle, chop coarsely and return them to
the strained cooking wine. Pour all juices that have collected on the
chopping board and in the platter into the wine mixture to maximize
flavor.
Add the olive oil to a heated pan and stir in the garlic; cook until
golden, taking care not to allow to burn. Stir in half the minced
parsley. Cook until parsley is limp. Add the wine and clam mixture.
Bring to the boil and immediately reduce to warm. Stir in another
quarter of the parsley. Simmer a minute. Add the additional olive oil
and black pepper. Remove from heat. Taste to adjust seasoning. Because
clams are naturally salty, you probably will not want to add any
additional salt.
Strain spaghetti and put it in a pasta serving bowl. Pour on the white
clam sauce. Sprinkle with the remaining parsley and serve immediately.
THREE CHEESE MAC
~Shared by Sandi,
Roswell, NM
1 lb elbow macaroni
1 cup broccoli florets
2 cherry tomatoes, halves
3 tbls unsalted butter
5 large mushrooms, thinly sliced
1/4 tsp black pepper
1/4 cup olive oil
2 tsps basil
1 1/2 tbls lemon juice
1 tbls dried parsley
1 tsp red wine vinegar
1/2 tsp minced garlic
1/4 lb blue cheese, crumbled
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
Cook pasta according to package directions. Drain and rinse under cold
running water. In a medium saucepan of boiling water, blanch broccoli
for 1 minute. Drain and rinse under cold water. Combine broccoli, and
tomatoes in a large serving bowl.
Melt butter over medium heat; add mushrooms and black pepper and cook,
stirring frequently until mushrooms start to emit liquid - 3 to 4
minutes. Add mushrooms to broccoli mixture. Combine oil, basil, lemon
juice, parsley, vinegar and garlic in a blender. Process until smooth.
Add pasta to the broccoli, then blue cheese, Parmesan and romano and
toss to mix thoroughly. Add the basil sauce and toss until evenly
coated.
GERMAN POTATO
DUMPLINGS
~Shared by Lynn,
Roswell, NM
2 lbs potatoes
2 eggs
1 1/2 tsps salt
1 cup flour
Pinch of nutmeg
Boil potatoes tender, drain, peel and mash or put through a ricer. Add
other ingredients and knead until smooth. Roll one sample dumpling into
a ball the size of a small egg and drop into a pot of boiling water.
After it rises to the top, let it cook about 3 minutes. If it falls
apart, add more flour to rest of dough; form into balls then boil 12
minutes.
HOMEMADE NOODLES
~Shared by Mary,
Roswell, NM
3 eggs
3 tbls milk or water
1 tsp baking powder
2 cups flour - approx
1/2 tsp salt
Beat eggs, add milk and beat again. Sift flour, salt and baking powder.
Add enough flour to make a stiff dough. Knead on a well floured board.
Roll dough into thin sheets; set aside to dry for 2 to 3 hours. Turn
sheets several times while drying.
When dry enough, fold together and cut into narrow strips. Drop into
boiling salted water and cook about 20 minutes. Drain. Serve hot,
topped with bread crumbs browned in butter.
CORN MEAL DUMPLINGS
~Shared by Bobbie,
Roswell, NM
1 tbls butter
1 1/2 cups cold milk
1/2 cup corn meal
1 egg
Salt to taste
Put butter in sauce pan and melt. Add milk and corn meal. Place over
low heat and cook until thick and smooth, stirring constantly. Set
aside to cool. When ready to use, add egg and salt. Stir thoroughly.
Drop by teaspoon in boiling meat soup. Boil 10 minutes and serve with
soup.
MALTESE RICE
~Shared by Deb,
Roswell, NM
1 cup large grained rice
2 or 3 lemons
Grated rind of lemon
1/2 cup sugar, more if you have a sweet tooth
2 cups water
1 tbls rum or brandy
Make a rich lemonade, adding the rum or brandy. Swell rice in cups of
water in a double boiler - do not use any salt. Pour lemonade over
cooked rice allowing some to boil up once in the mixture. Pour into a
mold and set to cool.
WHOLE WHEAT BREAD
~Shared by Sandi,
Roswell, NM
1 tbls butter
1 tbls salt
1 tbls sugar
1cup all bran
1 quart hot water
1 cup warm water
1 tbls sugar
2 yeast cakes
3 cups rye flour
3 cups whole wheat flour
6 cups white flour
Mix butter, salt, sugar, all bran and water in a large bowl. In a
separate bowl, mix warm water, sugar and yeast. After a few minutes,
add yeast mixture to all bran mixture.
Add all flours to the yeast mixture, stirring well. Allow to rise in
covered bowl or bread bucket, in a warm place, until double in bulk.
Punch down and knead loaf size pieces with well greased hands. Place in
loaf size pans and let rise. Bake at 370 degrees for 50 minutes. Makes
5 loaves.
MILK RICE
~Shared by Lynn,
Roswell, NM
1 cup washed rice
4 cups water
1 pint cream
1/2 cup sugar
1 tbls butter
2 egg yolks
Sugar
Cinnamon
Boil rice until tender. Drain off water, add milk, sugar and butter.
When done, remove from heat and carefully beat in yolks. Turn into dish
and sprinkle generously with sugar and cinnamon.
Note: It's okay to omit yolks.
CREAMY SHRIMP ON RICE
~Shared by Mary,
Roswell, NM
10 oz can frozen cream of shrimp soup
1/2 cup milk
4 1/2 oz can broken shrimp, drained, more if desired
Rice
Pimiento
Pour soup in saucepan; add milk. heat slowly, stir often until sauce
reaches boiling point and is smooth. Add shrimp. Heat 5 minutes. Serve
over fluffy white rice tossed with chopped pimiento.
ARROZ CON POLLO
~Shared by Bobbie,
Roswell, NM
3 pound fryer, cut in pieces
1/2 cup salad oil
1 medium onion, chopped
1 1/4 tsp salt
1/8 tsp pepper
1 clove of garlic
1 bay leaf tip
3 cups canned tomatoes
1 cup raw rice
3/4 tsp salt
6 pimiento stuffed olives, sliced thin
1 green pepper, sliced
Wipe chicken, cook gently in hot oil until evenly browned. Turn
occasionally. Remove from pan. Cook onion in same oil until
transparent. Replace chicken, add salt and pepper. In a separate pan,
heat tomatoes to boiling point, add to chicken. Add garlic bay leaf and
rice to mixture. Sprinkle 3/4 tsp salt over mixture. Cook at 350 degs
until rice is tender and liquid is absorbed - about 1 hour. Remove
garlic and bay leaf. Garnish with olives and green pepper.
COCONUT POTATO FUDGE
~Shared by Deb,
Roswell, NM
1 small to medium size boiled potato
2 cups confectioners sugar
1/8 tsp salt
1 cup flaked coconut
1/2 tsp vanilla
2 squares unsweetened chocolate
Peel and mash boiled potato. Add salt and sugar, mixing thoroughly. Mix
in coconut. Add vanilla and mix well. Press into 6x6 inch pan lined
with waxed paper. Melt chocolate over hot water and pour over mixture.
Let stand until firm; cut and refrigerate.
UPSIDE DOWN POTATO
PIE
~Shared by Sandi,
Roswell, NM
7 medium sized potatoes, mashed and seasoned
1 No. can green peas, drained
2 large carrots, cooked and sliced
Grease 8 inch round baking dish. Stand carrot slices on end around side
of dish. Cover bottom with peas. Fill with mashed potatoes. Place
baking dish in pan of hot water and bake at 350 degs for 20 minutes.
Turn pie upside down on serving plate.
POTATO BALLS
~Shared by Lynn,
Roswell, NM
2 cups mashed potatoes
1 tsp butter
3 egg yolks
1/2 cup milk
4 to 7 tbls flour
Salt and pepper to taste
Mix ingredients into a soft, but firm dough. Scoop up with tsp and drop
into deep fat. Brown slowly and evenly.
POTATO CROQUETTES
~Shared by Mary,
Roswell, NM
6 large potatoes, cooked
1 egg, separated
Parsley
Toasted bread crumbs
Butter for frying
Mash potatoes, add egg yolk and a little parsley. Shape into cones.
Beat egg white until fluffy; roll cones in white and then in bread
crumbs. Fry in butter until nicely browned.
MUSHROOM SCALLOPED
POTATOES
~Shared by Bobbie,
Roswell, NM
1 stick of butter
7 oz can of mushrooms
1/3 cup finely chopped onions
Green onion tops if available
1 can cream of mushroom soup
1 1/2 cups milk
6 cups sliced potatoes
1/2 tsp salt
1/4 tsp pepper
Saute mushrooms and onions in butter; add soup and milk. Blend until
warm. Arrange potatoes in buttered casserole dish; pour sauce over and
bake 1 1/2 hours at 350 degs.
POTATO CAKE
~Shared by Deb,
Roswell, NM
2 cups sugar
1/2 cup butter
4 eggs, separated
1 cup warm mashed potatoes
4 oz unsweetened chocolate, grated
3/4 cup water
1 tsp cinnamon
2 cups flour
1 tbls baking soda
1/2 cup raisins
1/2 cup walnuts, chopped
Cream butter, sugar and yolks of eggs. Add chocolate and cinnamon; then
add potatoes. Add flour, baking soda and water alternately, then
raisins and walnuts. Beat egg whites stiffly and add. Bake at 325 degs
in greased tube pan for 1 hour.
SLOW COOKER CHICKEN
POSOLE
~Shared by Luanne,
FL
I love this dish done with pork, but this is a winner also. I did it on
the stove top and I top it with sour cream and cilantro.
4 cups warm water
4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch
pieces
1 large onion, chopped
2 cloves garlic, finely chopped
2 fresh jalapeño chilies, seeded and chopped
1 (29 ounces) can hominy, rinsed and drained
1 (14.5 ounces) can diced tomatoes
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 lemon, sliced
2 cups sliced green cabbage
1/2 cup sliced radishes
Directions:
PLACE water and bouillon in 5-quart slow cooker; stir until bouillon is
dissolved.
ADD chicken, onion, garlic, jalapeños, hominy, tomatoes, oregano and
red pepper flakes.
COOK on low for 4 hours or until chicken is tender.
TO SERVE:
SQUEEZE in lemon juice and garnish with green cabbage and radishes.
Source: Meals.com
CHICKEN & ORZO
~Shared by Luanne,
FL
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup KRAFT Zesty Italian Dressing, divided
1 pkg. (10 oz.) frozen artichoke hearts
1 cup cherry tomatoes, halved
1 cup orzo pasta, uncooked
1-1/2 cups water
2 Tbsp. chopped fresh basil
Make It
COOK chicken in 2 Tbsp. dressing in large nonstick skillet on
medium-high heat 4 min. on each side or until each is browned on both
sides. Remove from skillet; set aside.
ADD remaining dressing and all remaining ingredients except basil to
skillet; mix well. Bring to boil on medium heat.
TOP with chicken; cover. Simmer on medium-low heat 9 min. or until
chicken is done (165ºF), stirring after 5 min.
REMOVE from heat; let stand 5 min.
Source: Kraft Foods
CRISPY WON TONS WITH
ORIENTAL DIPPING
SAUCE
~Shared by Luanne,
FL
Prep Time: 25 min
Total Time: 37 min
Makes: 16 servings, 2 won tons each
1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 lb. ground pork, cooked, well drained
1 tsp. minced peeled gingerroot
1 tsp. sesame oil
32 won ton wrappers
Sesame seeds
2 Tbsp. soy sauce
1 Tbsp. rice wine
1 Tbsp. water
PREHEAT oven to 425°F. Mix cream cheese spread, meat, gingerroot and
sesame oil until well blended.
PLACE 1 Tbsp. of the meat mixture in center of each won ton wrapper.
Bring corners together over meat mixture; twist together to enclose
filling. Flatten bottoms. Place in 15x10x1-inch baking pan. Brush
lightly with water; sprinkle with sesame seeds.
BAKE 10 to 12 minutes or until golden brown. Remove from pan; drain on
paper towels. Meanwhile, mix remaining ingredients; serve with won tons.
Source: Jean Mann, my sister
MEXICAN PASTA BAKE
~Shared by Luanne,
FL
A recipe Jean and I made that turned out really good.
INGREDIENTS
1 pound ground beef
1 package (1-1/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces corkscrew noodles, cooked
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream
DIRECTIONS
In a skillet, brown ground beef; drain.
Stir in taco seasoning, tomato sauce, green pepper and spices. Bring to
a boil; remove from heat.
Meanwhile, combine cooked pasta, 1/2 cup cheese and sour cream.
Spoon into the bottom of a greased 2-qt. baking dish. Top with meat
mixture and remaining cheese.
Bake, uncovered, at 350F for 30 minutes.
Yield: 6 servings
ITALIAN LENTIL SOUP
~Shared by Luanne,
FL
A favorite of mine. It freezes well.
Ingredients
1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or
crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)
Directions:
1. Sort through lentils to remove debris and shriveled beans, then
rinse.
2. Add lentils to crock pot, along with barley, carrots, celery, onion,
garlic, dried herbs and bay leaf.
3. Pour in broth, water, and tomatoes.
4. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5
to 6 hours. (I simmered it on top of stove.)
5. Discard bay leaf and just before serving stir in parsley and
vinegar. (If you don't use the vinegar, the soup might taste more
bland as you're omitting a major contributor of flavor.).
Cook and drain pasta as directed on package. Rinse with cold water;
drain very thoroughly (excess water on pasta will cause oil to spatter).
Heat oil (1 inch) to 375 degrees. Fry pasta, about 1 cup at a time,
about 2 minutes or until crisp and light golden brown, stirring if
necessary to separate. Drain on paper towels.
Mix remaining ingredients in large bowl; toss with pasta until evenly
coated.
BACON SCALLION
MASHED POTATOES
~Shared by Luanne,
FL
Potatoes like Applebee's.
Serves: 4-6
2 lbs. potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions (green onions)
1/2 cup milk - warmed
1/2 cup sour cream
1 tsp. salt
1/4 tsp. black pepper
In a large pot, cover potatoes and garlic with lightly salted water.
Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels. Pour out all
but 1 tsp. bacon grease from pan.
Add scallions to grease, cook until soft, but not brown. Add to the
bacon.
Drain potatoes and return to pot. Mash potatoes with milk, sour cream,
salt, and pepper. Stir in bacon and scallions.
Reheat, if necessary, before serving
APPLE AND BROWN RICE
SALAD
~Shared by Luanne,
FL
Ingredients:
3/4 cup low-fat orange yogurt
1/2 cup mayonnaise
3 cups cooked Texmati® Brown Rice
2 medium apples, diced
1 cup chopped celery
3/4 cup coarsely chopped pecans, toasted
3/4 cup dried cranberries
Directions:
1. Combine yogurt and mayonnaise in large bowl. Add remaining
ingredients, mixing well. Serve immediately or chill until ready to
serve.
BACON CHEESE ROASTED
POTATOES
~Shared by Luanne,
FL
I made an 8 by 8 pan of these and along with a pork roast, I had a
great meal.
1/2 cup KRAFT Classic Ranch Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red potatoes (about 9), quartered
1 Tbsp. chopped fresh parsley
Make It
HEAT oven to 350°F.
MIX first 3 ingredients in large bowl. Add potatoes; toss to coat.
SPOON into 13x9-inch baking dish sprayed with cooking spray; cover.
BAKE 55 min. or until potatoes are tender, uncovering after 40 min.
Sprinkle with parsley.
Source: Kraft Foods
BEEFY BARLEY
~Shared by Luanne,
FL
2 (14-ounce) cans ready-to-serve beef broth
1 cup barley (not a quick or instant version)
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 medium-sized onion, chopped
1 red or green bell pepper, chopped
What To Do:
In a medium saucepan, bring the beef broth to a boil over medium-high
heat.
Add the barley, cumin, and black pepper.
Reduce the heat to low, cover and simmer 45 to 50 minutes, or until the
barley is tender and all the liquid is absorbed.
Remove the saucepan from the heat and set aside.
In a small skillet, heat the oil over medium-high heat.
Sauté the onions and peppers until soft and lightly browned; add to the
cooked barley. Mix well and serve.
1. Cook elbow macaroni according to package directions but undercook
the pasta by 1-2 minutes since it will continue baking in the oven. In
a large bowl, combine the sausage, cooked pasta, cream cheese, olives,
and mozzarella cheese. In a small bowl, mix flour and spices together.
2. In a medium saucepan melt the butter, then whisk in flour and
spices. Allow the flour/butter mixture to cook without browning for
about 30 seconds while whisking/stirring. Slowly add the milk and stir
until slightly thickened, this may take about 5-6 minutes. Stir
constantly to prevent scorching on the bottom of the pan. When slightly
thickened, pour the milk mixture over pasta mixture and mix well.
3. Pour into an 11 X 7-inch (or circular) lightly greased casserole
dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add
tomato slices on top then sprinkle parmesan cheese over and bake
uncovered for 10 minutes more. Let sit for 5-10 minutes before serving.
CAVATAPPI WITH
GROUND BEEF AND
CHILI-STYLE TOMATOES
~Shared by Treva,
NC
This dish is similar to American chop suey, one of my favorite comfort
foods. The chili-style tomatoes and Cajun seasoning give it an extra
burst of flavor. Feel free to use macaroni, mini penne, or similar
pasta will work just as well.
6 ounces elbows, mini penne, or cavatappi pasta, about 1 & 1/2 to 2
cups dry
1 pound ground round or ground sirloin
1 cup chopped onion
3 cloves garlic, minced
1/4 cup diced green bell pepper
1 can (14.5 oz) zesty chili-style tomatoes, diced
1 can (14.5 oz) tomatoes, diced
1 teaspoon seasoned salt blend or Cajun seasoning blend
1/4 teaspoon dried leaf oregano or Italian seasoning blend
3 tablespoons tomato paste
2 tablespoons water
Cook pasta in boiling water following package directions. Rinse and
drain; set aside.
In a skillet over medium heat, brown the ground beef with chopped
onion. Add garlic and bell pepper; cook, stirring, until green pepper,
is just tender. Add chili-style tomatoes and diced tomatoes, along with
the seasonings, tomato paste, and water. Bring to a simmer and cook for
1 minute. Stir in pasta and heat through.
Serves 4.
Source: About.com/Southern Cooking
PARTY POTATOES DELUXE
~Shared by Treva, NC
Serves 8
1/2 cup butter or margarine, divided
1 lb country-style frozen hash browns, thawed
1/4 cup green onion, chopped
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 can condensed cream of chicken soup
1 cup crushed corn flakes
1. Preheat oven to 350 degrees. Melt 1/4 cup butter in an 8×8 casserole
dish in the oven while it heats.
2. Meanwhile, combine hash browns, green onion, sour cream, cheese and
soup in a large bowl. Transfer mixture to the casserole dish after the
butter has melted. Bake, uncovered, for 30 minutes.
3. Melt remaining 1/4 cup butter in the microwave, then mix with
crushed cornflakes. Sprinkle on top of the potatoes evenly and bake for
15 more minutes.
Source: Casserole Connection
THREE-CHEESE PASTA
BAKE
~Shared by Treva, NC
Add cooked chicken, shrimp, or sausage to the pasta bake and serve with
a green salad and fresh vegetables for a hearty, well-rounded meal.
Yield: Makes 8 to 10 servings
Cook Time: 30 Minutes
Prep Time: 20 Minutes
Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly
coated. Spoon half of mixture into a lightly greased 13- x 9-inch
baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over
pasta mixture in baking dish. Spoon remaining pasta mixture evenly over
ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.
Note: For testing purposes only, we used Buitoni Refrigerated Alfredo
Sauce.
Note: Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta
may be substituted, if desired.
Source: Southern Living, March 2005
GOLDEN GRITS
CASSEROLE
~Shared by Treva, NC
Serves: 6
Cooking Time: 40 min
3 & 1/2 cups water
1 cup white or yellow grits
1 cup (4 ounces) shredded sharp Cheddar cheese
6 tablespoons (¾ stick) butter, softened
2/3 cup milk
3 eggs, beaten
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with
cooking spray; set aside.
In a large saucepan, bring water to a boil over high heat, stirring
constantly. Add grits and cook 5 to 8 minutes, or until water is
absorbed and mixture is very thick.
Remove saucepan from heat and add cheese and butter; stir until melted
and well combined. Stir in remaining ingredients until well blended
then spoon into baking dish.
Bake 30 to 35 minutes, or until light golden.
MAPLE OAT NUT SCONES
~Shared by Treva,
NC
1 cup oats
1 & 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup maple syrup
2 & 1/2 tablespoons cold butter
1 egg
1/2 cup half-and-half
2 teaspoons maple extract
2/3 cup pecans, chopped
Preheat oven to 425 degrees F.
Line a cookie sheet with parchment paper or use a silicone baking mat.
In a food processor or blender, grind oats into flour. Add and mix in
flour, salt and baking powder. Mix in the maple syrup and the butter.
In a small dish beat together egg, half-and-half and extract. Mix into
the dough and then stir in the pecans.
Knead the dough on a floured surface and roll lightly into a rectangle
about 1" thick. Cut the dough into triangle pieces with 2" sides.
Bake scones on the cookie sheet at 425 degrees F for 10-12 minutes
until they begin to brown slightly. Remove from oven and cool on racks.
Paint glaze over the top while still warm and allow to harden slightly.
Maple Glaze
1 & 1/2 cups powdered sugar
1/2 teaspoon maple extract
1 tablespoon milk
Mix together all ingredients. Continue mixing until no lumps remain and
then glaze warm scones.
Source: Adapted from food.com
ROASTED POTATOES AND
TOMATOES
(With caramelized onions)
~Shared by Linda
H., Rosharon, TX
4 pounds (6-7 large) russet potatoes, peeled and sliced 1/8-inch thick
Olive oil, for liberal drizzling, about 1/2 cup
Salt and pepper
2 4 tablespoons rosemary, chopped
4 tablespoons butter
4 large or 6 small onions
1 bulb garlic, cloves cracked from skin and thinly sliced
1 1/2 to 2 cups loosely packed grated Parmigiano-Reggiano cheese
2 28- to 32-ounce cans San Marzano tomatoes, lightly drained
A handful basil leaves, torn
Slice potatoes, adding them to a bowl of salted cold water as you go.
Once all of the potatoes are sliced, drain and add them to a large
bowl. Dress lightly with olive oil; season with rosemary and pepper.
Heat a large pan over medium heat with a drizzle of olive oil and melt
butter into it. Add onions and garlic, and season with salt, pepper and
bay. Cook until lightly golden and soft, 30 minutes, stirring
frequently.
Hand-crush the tomatoes and combine with basil in a large bowl.
Arrange 1/3 of the potatoes in shingled layer in a large casserole
dish, sprinkle with 1/3 of the cheese, top with half the onions then
layer in half the tomatoes. Repeat, topping the casserole with the last
third of the potatoes and cheese. Place in the oven alongside the lamb
at 325°F. for 45 minutes. When you remove the lamb, transfer potatoes
to upper third of oven and lightly broil to brown cheese.
Source: Rachael Ray
GRITS FOR BRUNCH
WITH SPINACH AND
CHEESE
~Shared by Linda
H., Rosharon, TX
1 cup quick-cooking corn grits
4 cups water
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and
green peppers, drained
1 box (9 oz) Green Giant® frozen spinach, thawed
1 package (1.25 oz) Old El Paso® taco seasoning mix
2 Tbsp. chopped onion
2 Tbsp. butter or margarine
2 cups shredded Cheddar cheese (8 oz)
Heat oven to 350°F. Cook grits in water as directed on package.
In ungreased 13x9-inch (3-quart) glass baking dish, mix cooked grits
and remaining ingredients except 1 cup of the cheese. Sprinkle with
remaining 1 cup cheese.
Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.
4 large Russet potatoes, peeled and cubed
1 to 2 Tablespoons milk
1/2 lb ground beef
1 onion, peeled and diced
3 cloves garlic, minced or pressed
1 can (8 oz) tomato sauce
1/4 cup white wine
5 oz olives stuffed with pimientos (chopped small or minced)
1-2 teaspoons ground cumin
1/2 teaspoon paprika
Salt and pepper
1 to 2 cups bread crumbs
1/4 cup almond flour
2 eggs, beaten (or more as needed)
Coconut oil
In a large pot of salted boiling water, boil the potatoes until fork
tender, about 10 to 15 minutes. Drain and return to the pot away from
the heat. Mash the potatoes or push through a potato ricer. Stir in 1
or 2 Tablespoons of milk to achieve a dough-like consistency, but not a
wet dough. It should be easy enough to shape into a ball (but don't
shape them yet). Allow to set until cool enough to touch.
Meanwhile, in a large skillet over medium high heat, cook the ground
beef and onion until the meat is browned. Stir in the garlic and cook
until just fragrant, about 30 seconds. Drain excess grease. Add the
tomato sauce and wine, then lower the heat to medium. Simmer for 10
minutes. Stir in the olives and season with spices and salt and pepper,
to taste. Cook for another 3 minutes then remove from the heat. If the
meat mixture is not at the consistency you desire, you can transfer it
to a food processor and pulse it a few times to hash it up. This is
completely optional.
Scoop 1/4 cup portions of the potatoes and divide each in half. Press a
dimple into the middle of each half to form small bowl like shapes.
Stuff a tablespoon or two of the meat mixture into half of the bowls,
then cover with the other halves and form a ball around the meat. None
of the meat should be exposed.
In a small bowl, mix together the bread crumbs and flour. Dip each ball
first into the beaten eggs, then into the bread crumbs. Repeat for a
crunchier texture. Layer on a lined baking sheet or large platter and
refrigerate for 2 to 4 hours before frying.
Pour enough oil into a frying pan that is enough to cover half the
height of the balls. Heat the oil to 375 degrees F. Carefully drop the
stuffed potatoes in the hot oil and fry on each side for about 2 to 3
minutes or until golden brown. Drain on a plate lined with paper towels
and serve immediately.
2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin
on)
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce
Topping:
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion
Preheat oven to 500F. In a large bowl mix together the olive oil,
salt, pepper, paprika, garlic powder & hot sauce. Add the
cubed potatoes and stir to coat. Carefully scoop the potatoes
into a cooking spray coated baking dish, leaving behind as much of the
olive oil/hot sauce mix as possible. Bake the potatoes for 45-50
minutes, stirring every 10-15 minutes, until cooked through and crispy
& browned on the outside. While the potatoes are cooking, add
the cubed chicken to the bowl with the leftover olive oil/hot sauce mix
and stir to coat. Once the potatoes are fully cooked, remove from
the oven and lower the oven temperature to 400F. Top the cooked
potatoes with the raw marinated chicken. In a bowl mix together
the cheese, bacon & green onion and top the raw chicken with the
cheese mix. Return the casserole to the oven and bake for 15
minutes or until the chicken is cooked through and the topping is
bubbly delicious. Serve with extra hot sauce and/or ranch
dressing.
CHICKEN AND SWEET
POTATO DUMPLINGS
~Shared by Linda
H., Rosharon, TX
1 whole frying chicken
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper
4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening (such as Crisco)
1 1/2 cup buttermilk
1 15 oz can of Louisiana Sweet Potatoes (drained and mashed)
1 teaspoon cumin
Place chicken in a large pot. Add water and 2 tsp. salt. Bring to a
boil. Cover, reduce the heat and simmer for 1 hour or until tender
(should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut
meat into bite-sized pieces. Bring the broth to a boil and add pepper.
For dumplings: Combine the flour, and salt. Cut in the shortening. Add
the sweet potatoes, buttermilk and cumin, stirring with a fork until
moistened. Knead the dough 4 to 5 times, and roll about 1/8 inch thick
and cut in strips (about 1 1/2 inch wide) with knife and drop in
boiling broth. Reduce the heat to medium-low, and cook for about 8 to
10 minutes, stirring frequently. Stir in the chicken and serve.
Number Of Servings: 8
Source: 2007 Sides Winner at www.sweetpotato.org
NANA'S CHICKEN POT
PIE
~Shared by Linda
H., Rosharon, TX
2 cans Chicken (large)
4 Tbsp olive oil or butter (or half butter, half oil)
2 (10 ounce) package frozen peas and carrots
1/2 cup chopped onions
1 Carrot diced fine
1 celery rib, diced fine
2 cloves garlic, minced
5 small potoatoes, cubed and cooked
4 Tbsp flour
2 cups chicken stock
1 large can evaporated milk
1 cup water
1/2 tsp. dried thyme
Chopped fresh parsley
salt and pepper
pastry for single-crust pie
Saute onions, carrots, celery , garlic in olive oil until soft.
Add potatoes and flour. Cook flour for just a few minutes to cook
ourraw taste. Add both, milk and water and bring to a boil to
thicken. Add chicken, herbs and seasonings. When thickened,
pour into 9x13 pan. Place pie crust on top. Slit the top of crust
to vent and bake 45 to 50 minutes at 375.
WHITE RANCH MACARONI
~Shared by Linda
H., Rosharon, TX
Linda’s Adaptation of the Hidden Valley Ranch recipe.
3 cups uncooked gemelli, rotini or cellentani noodles*
1 small pkg frozen broccoli florets
1 can (5 ounces) evaporated milk
1 cup Hidden Valley® The Original Ranch® with Garlic
2 eggs, slightly beaten
3 cups finely shredded Muenster cheese or part Muenster and part Cheddar
½ pkg Real Bacon pieces
1/2 cup unseasoned dry breadcrumbs
½ cup French Fried Onions
2 Tbsp. butter,
Preheat oven to 350° Fahrenheit.
Bring broccoli to boil in water for pasta. Add pasta and cook
according to package directions; rinse and drain. Combine
evaporated milk, Hidden Valley Garlic Ranch, bacon and eggs in medium
bowl. Stir in shredded cheese. Add cooked pasta; mix well.
Spoon pasta mixture into sprayed 1 1/2 quart casserole.
Combine breadcrumbs, fried onions and butter in food processor.
Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated
through.
Serves: 6
*Noodles: gemelli: twisted spiral; cellentani: resembling a corkscrew
CREAMED POTATOES AND
WIENERS
~Shared by Linda
H., Rosharon, TX
3 medium onions, diced
3 or more cloves garlic, diced
1 Tbsp butter
5 Tbsp flour
3 C. milk
2-3 c potatoes, diced and partially cooked
1/2 tsp. salt
1 lb. hot dogs, cut into ½” slices
8 potatoes, peeled, diced and cooked, (do not dice too small)
Sauté onion and garlic in butter, Stir in flour and then
milk. Add potatoes, wieners and seasonings. Heat until
boiling and thick or put in a 2-qt. casserole dish and bake,
covered, at 350º for 40 minutes.
4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook
until tender but still firm, about 15 minutes. Drain, cool and chop.
leaving skins on.
In a large bowl, whisk together the oil, vinegar, green onions, salt
and pepper. Add the potatoes, bacon and cheese and toss to coat.
1 quart oil for frying
3 large potatoes, julienned
3 cups chopped fresh cilantro
salt and pepper to taste
Heat oil in deep-fryer to 365 degrees F (185 degrees C).
Place 1/3 potatoes in the fryer, and fry for about 5 to 8 minutes, or
until almost done. Add 1/3 cilantro, and continue frying for 1 minute.
Remove from oil, and drain on paper towels. Skim off any remaining
cilantro. Repeat with remaining ingredients. Season with salt and
pepper to taste.
1 1/2 tablespoons butter
3 tablespoons molasses
3/4 cup warm milk
4 1/2 tablespoons warm water
1 1/2 teaspoons active dry yeast
2 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons salt
Place ingredients in the bread machine pan in the order suggested by
the manufacturer. Select Basic or White Bread and 1 1/2 pound loaf
settings. Press Start.
1 1/2 pounds ground chuck
1 bell pepper, chopped
1 large onion, chopped
1/2 cup chopped celery
2 cloves garlic
1 (10 3/4 oz.) can cream of mushroom soup
1/2 can water
1 (16 oz.) can tomatoes
2 tablespoon chili powder
Salt and pepper to taste
1 (8 oz.) box spaghetti, cooked and drained
1/2 cup sharp cheese chunks
1 (14 oz.) jar black olives
3/4 cup grated cheese
Directions
Preheat oven to 350 degrees.
Brown ground chuck, drain. Add next 9 ingredients and simmer for 2
hours. Cook spaghetti according to package directions. Combine meat
sauce, spaghetti, chunks of cheese and olives in 3-quart casserole dish.
Sprinkle grated cheese on top. Bake 15-20 minutes or until bubbly.
1 T. active dry yeast
1 1/2 C. warm water (110-115 degrees)
2 T. sugar
1/2 t. salt
2 C. bread flour
1 1/2 C. whole wheat flour
cornmeal
pizza toppings of your choice
In a large bowl dissolve yeast in warm water. Add the sugar,
salt, 1 C. bread flour and the whole wheat flour. Beat until
smooth. Stir in enough remaining bread flour to form a soft dough
(dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise about 1 hour.
Punch dough down; roll into a 15" circle. Grease a 14" pizza pan
and sprinkle with cornmeal. Transfer dough to a prepared pan;
build up edges slightly.
Add toppings of your choice. Bake at 425 for 10-15 minutes or
until crust is golden brown and toppings are lightly browned and heated
through.
The name comes from the color of the baked loaf. This bread has a
fine-crumbed texture and a silky, light tan crust. It is popular with
many Northwest Coast tribes.
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon salt
1 cup water
Heat oven to 400 degrees F.
Sift dry ingredients into a mixing bowl. quickly mix in the water.
Press dough into a greased 9-inch pie plate. Bake bread for about 30
minutes, until very lightly browned on top. Turn bread out and let cool
on a rack.
1 package (1/4 ounce) active dry yeast
1 cup quick-cooking oats
3 cups bread flour
1 teaspoon salt
1/2 cup molasses
1 tablespoon canola oil
1 cup warm water (70° to 80°)
Directions
In bread machine pan, place ingredients in order given. Select "white
bread" setting. Bake according to bread machine directions.
1 tablespoon sesame oil
1 1/2 cups frozen shelled edamame
1 tablespoon reduced-sodium soy sauce
3/4 teaspoon ground ginger
2 tablespoons olive oil
1 cup Arborio rice
1/2 teaspoon garlic powder
1/2 cup dry white wine
4 cups hot water
1/4 cup crumbled goat cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons dried basil
1/4 teaspoon ground ginger
salt and pepper to taste
DIRECTIONS
Heat the sesame oil in a skillet over medium heat. Stir in the edamame,
soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the
edamame is hot and the liquid has evaporated, about 5 minutes. Set
aside.
Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over
medium-high heat. Pour in the rice, and stir until the rice is coated
in oil and has started to toast, 2 to 3 minutes. Reduce the heat to
medium and stir in the garlic powder and white wine. Let the wine
simmer until it has mostly evaporated, then stir in one-third of the
hot water; continue stirring until the rice has absorbed the liquid and
turned creamy. Repeat this process twice more, stirring constantly.
Stirring in the water should take 15 to 20 minutes in all. When
finished, the rice should be tender, yet slightly firm.
Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4
teaspoon of ground ginger until the cheeses have melted. Season to
taste with salt and pepper before serving.
4-6 medium potatoes (wedges)
2 tablespoon butter
1 teaspoon minced garlic
2-3 green onions, chopped
1/2 cup bacon bits
1 teaspoon chives
1 cup cheese of your choice, shredded
1 cup sour cream
Directions
Preheat oven to 350 degrees.
Boil potatoes until done. Saute butter and garlic in large skillet; add
potatoes and toss to coat. Put potatoes in baking dish; layer all
ingredients except for the sour cream.
Bake in oven until cheese is melted. Serve with sour cream on the side.
2 1/2 cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
1/2 teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 1/2 tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
1/2 cup dry red lentils
3/4 cup vegetable broth
1/2 cup almond slivers
1 bunch cilantro sprigs
Directions
In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and
peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and
cayenne pepper to taste. Stir the basmati rice into the pot. Reduce
heat to low, cover, and simmer 20 minutes. Melt the butter in a wok
over medium-high heat. Cook and stir the mushrooms and garlic in the
melted butter until lightly browned. Mix in green bell pepper and red
bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and
cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce
heat to low. Cook 20 minutes, stirring occasionally, until lentils are
tender. In a skillet over medium heat, cook the almonds, stirring
frequently, until lightly browned. Remove from heat, and set aside.
Increase wok heat to medium. Mix the rice into the wok with the
vegetables and lentils. Cook and stir until all liquid has evaporated.
Garnish with toasted almonds and cilantro sprigs to serve.
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch
square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until
crumbly. Place half of crumb mixture in pan. Spread the apples evenly
over crumb mixture. Sprinkle with sugar and cinnamon and top with
remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
3/4 cup plus 1 T. plain soymilk, divided
1/3 cup honey
2 T sugar
2 packages dry active yeast
2 cups white all-purpose flour
1 cup whole wheat flour
1/4 t. salt
2 large eggs, lightly beaten
In a small saucepan over low heat, combine the ¾ cup soymilk, honey and
sugar, stirring until the mixture is consistent and just warm (about
110 F). Remove form heat and transfer to a medium-sized mixing bowl.
Stir in the yeast and allow the mixture to rest for about five minutes,
or until bubbles appear on the surface of the soymilk.
In a small mixing bowl, combine the flours and salt. Set aside.
Using an electric hand mixer at medium speed, mix the eggs into the
soymilk mixture until well combined. Add in the flour mixture in
several additions until forming a soft and slightly sticky dough. Turn
out the dough and knead until elastic, about 3 to 4 minutes. Return
dough to the mixing bowl and cover with a towel and let rise in a warm
place for 30 minutes.
Preheat the oven to 350 F. Lightly oil a large baking sheet or line a
baking sheet with parchment paper.
Punch down the dough, turn the dough out onto an un-floured surface and
knead for about 2 minutes. (Lightly flour the surface only if the dough
sticks to your hands or the counter.) Return the dough to the mixing
bowl, cover and let dough rise for 30 minutes more.
Turn the dough out onto a dry surface and separate divide into twelve
balls. Knead each ball of dough slightly, placing them on the prepared
sheet as you finish. Cover loosely with a towel and let the rolls rise
for 10 minutes.
Using a sharp knife in very swift motions, cut a line down the center
of the tops of the rolls. Let the rolls rest about 10 minutes more, or
until the lines spread apart slightly. Brush the rolls with the 1 T.
soymilk and bake until golden brown, about 20 minutes. Serve warm.
2 green onions, chopped
1/3 cup thinly julienned daikon radish
1/3 cup chopped cucumber
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/4 teaspoon wasabi paste
1/8 teaspoon ground ginger
2 (12 inch) flour tortillas
1 cup cooked white rice
2/3 cup canned salmon, drained
2 teaspoons sesame seeds
Directions
Toss together the green onion, daikon radish, and cucumber in a small
bowl. In a separate bowl, whisk together the rice wine vinegar, soy
sauce, wasabi paste, and ground ginger.
Lay to two tortillas onto a flat surface. Divide the rice and place in
the center of each tortilla. Top each portion of rice with half of the
salmon and half of the vegetable mixture. Drizzle half of the soy sauce
mixture over each portion of vegetables. Sprinkle each with 1 teaspoon
sesame seeds. Wrap the edges of the tortillas around the filling
completely to serve.
Bring chicken broth to a boil in a saucepan. Melt butter in a large
skillet over medium heat. Add onion, and saute for 5 minutes. Add the
barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil,
and reduce heat to low, and simmer until most of the broth is absorbed,
about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring
and allowing it to become absorbed before adding more. This process
takes about 50 minutes.
Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the
hot oil until tender. Add garlic, and cook for about 3 more minutes.
Stir in the barley mixture and parsley. Remove bay leaf, and serve.
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water
In a large bowl, sift together flour and salt. Add oil and mix in with
a fork until flour is crumbly. Mix in water until the dough pulls
together. Turn dough out onto a lightly floured surface and knead until
smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
Knead dough again until smooth; divide into six equal parts. Form each
part into a round. Roll out each round as thinly as possible; dust with
flour to keep from sticking.
Invert a heavy cast iron pan over burner and heat. Spread roti over pan
and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will
appear when it is finished. Fold Roti and serve hot.
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Heart
Healthy
GREEK CHICKEN AND SPINACH RICE
CASSEROLE
~Shared by Treva, NC
Makes 4 servings
Nonstick cooking spray
1 cup finely chopped yellow onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup uncooked quick-cooking brown rice
1 cup water
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3/4 pound chicken tenders
2 teaspoons dried Greek seasoning (oregano, rosemary and sage mixture)
1/2 teaspoon salt-free lemon-pepper seasoning
1 tablespoon olive oil
1 medium lemon, quartered
1. Preheat oven to 350°F. Spray 10-inch ovenproof skillet with cooking
spray; place over medium heat. Add onion; cook and stir 4 minutes or
until translucent. Add spinach, rice, water, salt and red pepper. Stir
until well blended.
2. Remove skillet from heat; place chicken tenders on top of mixture in
skillet in single layer. Sprinkle with Greek seasoning and lemon-pepper
seasoning. Cover with foil. Bake 25 minutes or until chicken is no
longer pink in center.
3. Remove foil. Drizzle oil evenly over top. Serve with lemon wedges.
Nutrients per Serving
(1/4 of total recipe (with 3/4 cup rice mix)) Calories 340 Calories
from Fat 16 % Total Fat 6 g Saturated Fat <2 g Cholesterol 49 mg
Carbohydrate 46 g Fiber 6 g Protein 27 g Sodium 375 mg Dietary
exchanges 3 Starch 2 Meat
CHICKEN AND WILD
RICE CASSEROLE
~Shared by Treva, NC
Servings: 6 (1-cup) servings
1 (10 & 3/4-oz) can reduced-fat and reduced-sodium condensed
cream of mushroom soup
1 (6 & 1/2-oz) container light semi-soft cheese with garlic
and herbs, softened
1/2 cup evaporated fat-free milk
1 (14- to 15-oz) can bean sprouts, rinsed and drained
12 ounces cubed cooked chicken breast
1 cup cooked wild rice
2/3 cup thinly sliced celery
1/2 cup coarsely shredded carrot
1 (4-oz) can (drained weight) sliced mushrooms, drained
1 tablespoon green onion or shallot
1/2 cup soft whole wheat bread crumbs
2 teaspoons dried parsley flakes or 1 tablespoon snipped fresh
parsley
Butter-flavor nonstick cooking spray
1. Preheat oven to 350 degrees F. In a large bowl, whisk together cream
of mushroom soup, cheese, and evaporated milk until smooth. Stir in
bean sprouts, chicken, wild rice, celery, carrot, mushrooms, and green
onion. Spoon into a 2-quart casserole.
2. Bake, covered, for 30 minutes. Meanwhile, in a medium bowl, combine
bread crumbs and dried parsley flakes; coat lightly with nonstick
cooking spray. Toss gently; coat again with nonstick cooking spray.
Sprinkle over the casserole. Bake, uncovered, for 20 to 25 minutes more
or until filling is bubbly and topping is golden brown. Makes 6 (1-cup)
servings.
Plain risotto is good, but our version, flavored with sautéed
mushrooms, sun-dried tomatoes and spinach is truly delectable.
3 tablespoons olive oil
2 large portobello mushrooms, cut up
6 sun-dried tomatoes, cut into strips
2 cups firmly packed chopped fresh spinach
1 1/3 cups uncooked regular long-grain white rice
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or
Certified Organic)
1/4 cup grated Romano cheese
1 tablespoon chopped fresh basil leaves
Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat.
Add the mushrooms and cook until they're tender. Add the tomatoes and
spinach and cook until the spinach is wilted.
Heat the remaining oil in a 2-quart saucepan. Add the rice and cook and
stir for 2 minutes. Add 1/2 cup broth and cook and stir until
it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring
until it's absorbed before adding more.
Stir the mushroom mixture, cheese and basil in the saucepan and cook
until the mixture is hot.
Easy Substitution: You can substitute Parmesan cheese for the Romano,
if you prefer.
Nutritional Values per Serving Using Swanson Chicken Broth:
Calories 264, Total Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Sodium
667mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 8g, Vitamin A
21%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 14%DV
Nutritional Values per Serving Using Swanson Natural Goodness Chicken
Broth:
Calories 267, Total Fat 10g, Saturated Fat 3g, Cholesterol 10mg, Sodium
498mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 8g, Vitamin A
21%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 15%DV
Nutritional Values per Serving Using Swanson Certified Organic Chicken
Broth:
Calories 267, Total Fat 10g, Saturated Fat 3g, Cholesterol 10mg, Sodium
486mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 8g, Vitamin A
21%DV, Vitamin C 3%DV, Calcium 13%DV, Iron 14%DV
Source: Campbell's Kitchen
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- 3 baking potatoes (about 1 pound total)
- 3 tablespoons prepared salsa or picante sauce
- 1 tablespoon margarine, melted
- 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
with jalapenos
Directions
Preheat the oven to 400 degrees F. Do not bake the potatoes in the
microwave for this recipe, because the skins will become too soft.
Prepare a cookie sheet with nonstick pan spray.
Wash the potatoes and poke them with a fork or the tip of a knife in
several places. bake the potatoes 1 hour, or until tender; cool.
Cut the potatoes in half lengthwise. Carefully scoop out the pulp,
leaving 1/4-inch-thick shells. (Reserve the pulp for another use.) Cut
each shell in half lengthwise; place on a cookie sheet.
Combine the salsa and margarine; brush over the insides of shells. Bake
until crisp, about 15 minutes.
Sprinkle the skins with cheese; return to the oven for 5 minutes or
until the cheese is melted. Serve warm.
- 6 ounces portobello mushrooms, thinly sliced
- 8 ounces asparagus, cut into 1-inch pieces
- 1-2 teaspoons olive oil
- 1 package (16 ounces) prepared Italian Herb polenta
- 1 cup water
- 1 ounce sun-dried tomatoes (not in oil) (about 8 halves),
sliced
- 1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese
Directions
Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes;
cook, covered, until asparagus is crisp-tender, about 5 minutes.
Mash polenta in medium saucepan; mix in water and cook over medium
heat, whisking until smooth and hot, about 5 minutes.
Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture
into 4 ramekins or a shallow casserole or quiche dish; sprinkle with
Parmesan cheese.
Bake at 425 degrees F. until cheese is browned and polenta puffed,
about 20 minutes.
Nutritional Information Per Serving: Calories: 110; Protein: 5 g;
Sodium: 94 mg; Carbohydrates: 17 g; Cholesterol: 4 mg; Fat: 2 g
Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
- 1 cup all-purpose white flour
- 1 cup whole wheat flour
- 2-1/4 teaspoons baking powder
- Pinch of salt
- 1/4 cup soft margarine (at room temperature)
- 2 tablespoons granulated sugar
- 1/3 cup raisins
- 2/3 cup skim milk (keep 2 teaspoons aside for brushing the tops
of the scones before baking)
Directions
Preheat the oven to 425 degrees F. Sift the flours into a bowl with the
baking powder and salt, tipping any leftover bran into the sifted
mixture.
Lightly rub in the margarine with your fingertips until the mixture has
the consistency of fine bread crumbs.
Mix in the sugar and raisins (the same quantities of dried mixed peel
can be used instead) and add the milk a little at a time, mixing well
until a soft dough is formed.
Turn out onto a lightly floured board and roll out to a thickness of
3/4 inch. Using a 1-1/2-inch pastry cutter, cut out the scones,
re-rolling the leftover dough as necessary until you have used it all.
Place the scones on a lightly greased baking sheet, brush the tops with
a little skim milk to glaze, and bake near the top of the oven for 15 -
20 minutes until golden.
Cool on a wire rack until the scones are just warm, then serve.
- 2 cups peeled and shredded Russet potatoes, firmly packed
(about 1 pound)
- 1/4 cup grated or finely chopped onion
- 1 large egg
- 6 tablespoons egg substitute
- 2-3 tablespoons low sodium matzo meal (a little less than 1
matzo, processed into fine crumbs)
- 1 teaspoon salt
- 2 teaspoons canola oil
Directions
Place the potatoes in a cheesecloth or double thickness of paper towels
and wring to extract as much water out of the potatoes as possible.
In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo
meal and salt together well.
In a large heavy-bottomed non stick skillet over medium-high heat, heat
the oil until hot. Make sure the oil is spread evenly over the bottom
of the skillet. Place 1/4 cup (level measure) of potato mixture into
the hot oil, pressing down on them to form 1/4 to 1/2 inch thick
patties. Spray tops with canola cooking spray. Brown on one side about
3 minutes, turn over and brown the other side (about 3 minutes).
Serve these hot with applesauce, fat free or light sour cream and
chopped green onions.
Nutritional Information Per Serving: Calories: 71; Protein: 3 g;
Sodium: 237 mg; Carbohydrate: 12 g; Cholesterol: 21 mg; Fat: 1 g;
Dietary Fiber: 1 g
- 1-1/2 cups bulgur wheat
- 1/4 cup fresh lemon juice
- 1-1/2 cups boiling water
- 1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
- 1 medium cucumber (8 ounces), peeled and cut into 1/2-inch
pieces
- 3 green onions, chopped
- 3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 1/2 cup loosely packed fresh mint leaves, chopped
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Directions
In medium bowl, combine bulgur, lemon juice, and boiling water,
stirring to mix. Let stand until liquid has been absorbed, about 30
minutes.
To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint,
oil, salt, and pepper, stirring to mix. Cover and refrigerate at least
1 hour to blend flavors or up to 4 hours.
Heat rice, water, and 1/2 teaspoon salt to boiling in small saucepan;
reduce heat and simmer, covered, until rice is tender, 45 to 50
minutes. Drain, if necessary, and cool.
Mix milk, margarine, egg, egg whites, and rice. Add combined
all-purpose and whole wheat flour, baking powder, sugar and remaining
1/2 teaspoon salt, mixing just until dry ingredients are moistened.
Spoon batter into 12 greased muffin cups.
Bake at 400 degrees until muffins are browned, 20 to 25 minutes.
Remove from pans and cool on wire racks.
Nutritional Information Per Serving: Calories: 136; Protein: 4.6 g;
Sodium: 494 mg; Cholesterol: 18 mg; Fat: 4.5 g; Carbohydrates: 19.4 g
Exchanges: 1-1/2 Bread, 1/2 Fat
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For
Two
GNOCCHI & BACON GRATIN WITH GARLIC
BECHAMEL
~Shared by Maggie,
TX
Yield: 2-4 servings, depending on appetites
Ingredients:
3 slices thick-cut bacon
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 large cloves garlic
17 oz. package gnocchi
salt & pepper, to taste
scant 1/8 teaspoon nutmeg
Topping:
2/3 cup plain breadcrumbs
1 1/2 tablespoons butter
Directions:
Bring large pot of water to boil. Sprinkle breadcrumbs and butter into
small skillet and place on medium heat. Once butter melts, stir
breadcrumbs around to moisten completely and brown lightly. Remove from
heat and set aside. Once bacon is cooked and crisp, remove from skillet
onto paper towels to drain. Leave 1 tablespoon bacon grease in pan and
melt in 2 tablespoons butter. Grate in garlic cloves and cook 1 minute.
Sprinkle in flour and whisk. Cook 1-2 minutes and then whisk in milk
slowly to prevent lumps. Add in salt, pepper and nutmeg and reduce heat
to low. Pour gnocchi into boiling water and cook until they start to
float, 2-3 minutes. While gnocchi is cooking, crumble cooked bacon.
Drain gnocchi and stir into sauce. Add in bacon. Pour entire contents
into buttered baking dish and sprinkle with toasted bread crumbs. Bake
at 350 for 15-20 minutes and serve hot.
Ingredients:
1/2 cup quinoa
1 cup cold water
1/2 teaspoon cinnamon + more for garnish
2 teaspoons butter
milk or cream, to taste
maple syrup, to taste
banana slices
Directions:
Place quinoa in water and rinse well.
Drain quinoa, then stir in 1 cup cold water, 1/2 teaspoon cinnamon and
1 teaspoon butter. Microwave on high for 4 minutes. Stir and microwave
3 more minutes. Remove from microwave, cover with foil and sit 2
minutes. Fluff quinoa and stir in remaining butter. Divide between 2
bowls and top with milk, maple syrup, banana slices and cinnamon to
taste.
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Publisher's
Choice
WILD RICE PILAF SUPREME
Prep: 10 min.
Cook: 40 min.
Servings: 4
2/3 cup wild rice
1 Tbs. plus 1 tsp. unsalted butter
1 lb. leek, white part only, coarsely chopped
1/4 cup plus 3 Tbs. carrots, peeled and diced
1/3 cup long grain white rice
1-1/2 cups vegetable or chicken stock, more if necessary
1/4 tsp. thyme, or 3/4 tsp. fresh, chopped
Cover wild rice with a generous amount of water in a heavy saucepan.
Bring to a boil over medium-high heat. Reduce heat to medium low and
simmer 10 minutes. Drain thoroughly and set aside. Melt butter in a
heavy saucepan over medium heat. Sauté leeks and carrots 5 minutes, or
until carrots begin to soften. Stir in wild rice, white rice, stock,
and thyme. Increase heat to medium high and bring to a simmer. Reduce
heat to low. Cover and simmer 30-35 minutes, or until liquid is
absorbed and rice is tender. (Add more stock if necessary.) Season with
salt and pepper to taste before serving.
My son loves this stuff. They serve it at the deli counter at the
grocery store where he works. I dug up the recipe and made it at home
and he squealed "this is better!!!". My work is done here.
Cooking Time: 45 min
Ingredients
4 cups frozen hash browns
3 tablespoon vegetable oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 3/4 ounces gravy mix
1/2 teaspoon garlic salt
1 cup shredded cheddar
1 can fried onions
10 ounces frozen mixed vegetables
Instructions
Preheat oven to 400 degrees F.
Combine hash browns, oil and pepper in a 9x13 inch casserole
dish. Press around bottom and sides.
Bake for 15 minutes.
Brown beef and then drain.
Stir in gravy, water and garlic salt; boil.
Add mixed veggies. Reduce heat and cook 10 minutes.
5 cups peeled and grated Yukon potatoes, about 1 1/2 pounds
2 1/2 cups peeled and grated parsnips, about 1 large parsnip
2/3 cup fresh chives, minced
4 egg whites
2 tablespoons cornstarch
5 tablespoons unsalted butter
6 tablespoons sunflower oil
Salt and pepper
Sour cream, garnish
Fresh chives, garnish
Helpful Equipment:
Box grater
Directions:
1) Peel and grate the parsnips and potatoes and rinse them gently under
cold water.
2) Lay out the grated veggies on a few paper towels or a clean kitchen
towel and pat them dry. The drier the better.
3) Stir together grated potatoes and parsnips with chives, egg whites,
cornstarch, 1 teaspoon of kosher salt and a big pinch of black pepper.
Stir together well.
4) In a large skillet, heat 2 tablespoons of butter and two tablespoons
of oil over medium-high heat. Stir together as butter melts.
5) Working with about 1/3 cup of potato mixture, wring it out to remove
some of the liquid, the add it to the hot pan and use a spatula to
gently press it flat. Repeat until the pan is full. Try not to crowd
the latkes too much so they brown nicely.
6) Fry latkes over medium-high heat for about five minutes per side.
They should be really nicely browned.
7) Remove cooked latkes and let drain on a paper towel. Repeat until
all the potato mixture is used. Add more butter and oil to the pan as
needed to keep the pan well-oiled.
Serve latkes immediately with sour cream and chives or keep them warm
in a 250 degree oven until you serve them.
Ingredients:
2 quarts water
2 Tablespoons salt
1 ½ cups (11oz) orzo
5 Tablespoons extra virgin olive oil
1 teaspoon grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper
1 (5 oz.) pkg. long grain and wild rice with seasonings
1 (3 oz.) pkg. slivered almonds
½ large red pepper, diced finely
½ large yellow pepper, diced finely
½ purple onion, diced finely
½ cup craisins
¼ cup capers (drained)
¼ cup finely chopped fresh basil
2 Tablespoons finely chopped fresh parsley
Instructions:
1. In a large pot over high heat, bring the water to a boil. Add the 2
Tablespoons salt and the orzo and cook until tender, 5-8 minutes. Drain
the orzo and immediately toss it with 1 Tablespoon of the olive oil.
Cover and cool completely in the refrigerator.
2. Prepare the long grain and wild rice according to package
directions. Let cool.
3. In a large bowl, whisk together the remaining 4 Tablespoons of olive
oil, lemon zest, lemon juice and salt and pepper to taste. Add the
almonds, peppers, onion, craisins, capers, basil, parsley, rice and
orzo. Toss to mix well. Refrigerate to let the flavors blend. I like
this better the next day.
4. To serve, place in a serving bowl or divide among individual plates
and garnish with the lemon slices.
5. Serve at room temperature (or cold is good too). Serves 6-8
Source: The Girl Who Ate Everything
PARMESAN BAKED
POTATO HALVES
Ingredients
6 small potatoes, scrubbed and cut in half (lengthwise)
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)
Instructions
Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan
and spread evenly across the bottom. Generously sprinkle parmesan
cheese and lightly sprinkle other seasonings all over the butter. Place
potato halves face down on the butter and seasonings. Place in
preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before
removing from pan. Serve on a plate with a side of sour cream for
dipping.
Cook the sausage in a 12-inch skillet over medium-high heat until well
browned, stirring often to separate meat. Pour off any fat.
Add the mushrooms, celery, pepper, onion, thyme, marjoram and the
seasoning packet from the rice blend to the skillet and cook until the
vegetables are tender-crisp.
Stir the sausage mixture, broth, soup, rice blend and 1/2 cup cheese in
a 3-quart shallow baking dish. Cover the baking dish.
Bake at 375 degrees F. for 1 hour or until the sausage is cooked
through and the rice is tender. Stir the sausage mixture before
serving. Sprinkle with the remaining cheese.
Source: Campbell's
CREAMY POBLANO RICE
1 cup Texmati basmati rice, uncooked
1 1/2 teaspoons of kosher salt (or 1 tsp. regular table salt)
2 cups of water
1 tablespoon of vegetable or canola oil
1/2 teaspoon of garlic salt
1 can of sliced poblano peppers (7.5 oz.), drained
1/2 cup sour cream (low-fat is fine)
1 1/2 cups of grated pepper jack cheese
cayenne pepper, to sprinkle on top (optional)
In a medium size heavy-bottom pan, add the vegetable oil. Turn the heat
to medium-high and heat the oil just until it starts to shimmer. Add
the rice and cook, stirring often, until the rice turns chalky white
and some of the grains start to brown very lightly. Can you see the
difference? I love that nutty smell.
Carefully add the water, throw in the salt, and stir to keep the grains
from sticking. When your rice begins to bubble vigorously, give it one
last stir.
Place a lid on the pan, reduce the heat to low (I set mine between 1
and 2 on my stove dial), and set your kitchen timer for 25 minutes.
A note about the perfect rice cooking pan: The Complete Package gave it
to me for my birthday. It’s a Le Creuset saucepan with a steam vent lid.
I’ll be honest, when I first saw that hole, I was confused and
disappointed. I was taught than when cooking rice, it’s imperative to
keep all the steam in the pan. I think the second rule was that lifting
the lid before the rice was done was punishable by death. So naturally,
I grew up thinking my rice pan must be perfectly sealed for proper
cooking. I was wrong. I’m now convinced that little vent hole is the
key to making perfect rice. Since I’ve started using my vented lid
saucepan, my rice has come out perfectly every single time. So go
ahead. Relax when you see steam escaping. Crack the lid a tiny bit if
you’re a rebel. As long as your flame is set to low when you cover it,
I’m pretty sure it’ll be okay.
So… back to the poblano rice. When your 25 minutes is up, turn the heat
off, leave your lid on, and let your rice sit and rest until the pan is
cool enough to touch without burning yourself. That usually takes about
30 minutes. In a mixing bowl, combine the cooked rice, sour cream,
poblano peppers, garlic salt and one cup of grated pepper jack cheese.
Mix it up and give it a taste.
If it needs more garlic salt, regular salt or you want to throw in some
cracked black pepper, now is the time to add it. Once it’s perfect,
spoon it into a baking dish that has been lightly sprayed or oiled.
Spread it out evenly and top with the last 1/2 cup of grated pepper
jack cheese. If you like spice, sprinkle on a little cayenne pepper. It
really kicks it up a notch. I highly recommend it. Highly.
Pop your baking pan, uncovered, into a hot oven (375F) for 20-25
minutes, or until the cheese on top is melted and bubbly. Remove from
the oven and serve it with your favorite main course. This week, it was
my recipe for carnitas.
Two weeks ago, it was fajitas. Next week, it could be fish tacos. The
possibilities are endless, and the world is my oyster. Hmm... poblano
rice with grilled oysters, shrimp and veggies? Or poblano rice with
carne asada. Or poblano rice with the Pioneer Woman’s tequila-lime
chicken. Dang. Now I’m hungry.
This dish embodies the alluring qualities you'd expect from
rösti—shredded potatoes that are cooked until browned and crisp on the
edges. Serve with a colorful mixed greens salad.
Yield: 8 servings (serving size: 1 piece)
Ingredients
1 1/4 cups fat-free Greek-style yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 1/4 cups (5 ounces) shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such
as Ore-Ida)
Cooking spray
8 large eggs
Chopped fresh chives (optional)
Freshly ground black pepper (optional)
Preparation
1. Preheat oven to 400°.
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip,
Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper,
nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly
into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400°
for 30 minutes or until bubbly. Remove from oven. With the back of a
spoon, make 8 indentations in top of potato mixture. Crack 1 egg into
each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes
or until egg whites are firm and yolks barely move when pan is touched.
Cut into 8 pieces. Garnish with additional chives and black pepper, if
desired. Serve immediately.
Source: Kathy Kitchens Downie, RD, Cooking Light, JANUARY 2010
ONE-DISH DIRTY RICE
Yield: 4-6 Servings
Prep: 15 min Total
A traditional Southern dish, dirty rice gets its name from the
less-than-pristine color of the rice grains. Don’t shy away, though:
that rice is flavored with smoky, delectable bacon and spicy sausage!
If you want to amp up the spice, add a finely minced jalapeno or other
hot pepper to the pan along with the minced onion and vegetables.
Ingredients
3 thick strips of smoked bacon, cut into 1/2-inch cubes
1/2 pound hot Italian sausage, removed from its casings
1 small yellow onion, minced
2 large celery stalks, minced
1 green pepper, cored and minced
2 cloves garlic, minced
1 cup long-grain white rice
1/2 teaspoon smoked paprika
1/2 teaspoon ground chili powder (not pre-mixed chili seasoning)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
4 scallions, dark and light green parts only, thinly sliced
Directions
1 Add the bacon to a deep, heavy-bottomed 12-inch skillet and place
over medium heat. Cook, stirring occasionally, until the bacon is crisp
in spots and has rendered most of its fat into the pan.
2 Add the sausage to the pan in small chunks and cook, stirring
occasionally, until it is fully cooked and browned.
3 Add the onion, celery, green pepper and garlic and cook, stirring
occasionally, for about 5-7 minutes until the vegetables are soft and
translucent.
4 Add the rice, then the paprika, chili powder, cumin, cayenne, and
black pepper and stir to coat evenly.
5 Add the chicken broth; if all 3 cups don’t fit in the skillet at
once, add 2 cups and allow them to absorb as the rice simmers, then add
the remaining chicken broth when there is room.
6 Simmer the rice for about 20 minutes until tender.
7 Serve topped with freshly sliced scallions.
RICE-STUFFED PEPPERS
8 Servings
Prep: 40 min.
Bake: 1 hour
Ingredients
2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
3-3/4 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds process American cheese, cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained (I use
Ro-tel)
Directions
In a Dutch oven, cook beef, onion, green pepper, garlic, salt and
pepper over medium heat until beef is no longer pink; drain. Add the
water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes.
Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat;
cover and let stand for 5 minutes.
Remove tops and seeds from the peppers; cut in half widthwise. Place in
a large pan of boiling water; boil for 4 minutes.
Drain peppers and stuff with meat mixture. Place remaining meat mixture
in an ungreased 13-in. x 9-in. baking dish; top with stuffed peppers,
pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan,
heat sauce ingredients until cheese is melted.
Serve over peppers. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 668 calories, 32 g fat (18 g
saturated fat), 110 mg cholesterol, 2,114 mg sodium, 53 g carbohydrate,
5 g fiber, 42 g protein.
Source: Taste of Home
COLD SESAME NOODLES
WITH GOLDEN GARLIC
Adapted from All You.
Salt
3 Tablespoons vegetable oil
4 large garlic cloves, halved and thinly sliced lengthwise
2 celery stalks, thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
2 carrots, shredded (about 1 cup)
1 pound spaghetti
1/4 cup low-sodium soy sauce
1/2 cup smooth peanut butter
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
2 scallions, thinly sliced
Bring a large pot of salted water to a boil. Warm oil in a large
skillet over medium heat. Add garlic and cook, stirring
constantly, until golden brown, 1 to 2 minutes. Remove with a
slotted spoon; set aside. Add celery, bell pepper and carrots to
skillet to cook, stirring, until softened but not browned, 3 to 5
minutes. Remove from heat.
Add spaghetti to boiling water and cook until tender yet firm, 10 to 12
minutes. Drain well and rinse under cold running water.
In a large bowl, whisk together soy sauce, peanut butter, vinegar and
sesame oil until blended.
Add spaghetti to peanut butter mixture and toss until well
coated. Stir in cooked vegetables. Sprinkle golden garlic
and scallions over pasta just before serving.
Makes 4 to 6 servings
Cooking Time: LOW 7 to 9 hours or HIGH 5 to 6 hours
Ingredients
10 slices bacon, cut into 1-inch pieces
10 medium Yukon Gold potatoes, peeled and thickly sliced
1 cup Asiago cheese, freshly grated
Salt to taste
Black pepper to taste
2 cups heavy cream
Directions
In your sauté pan, add bacon and sauté until crispy. Remove and set
aside on paper towels to drain. Place bacon drippings in sauté pan into
slow cooker. Lay 1/4 of the potatoes on the bottom of slow cooker.
Sprinkle 1/4 of bacon over the potatoes and top with 1/4 of cheese.
Salt and pepper to taste. Keep layering until until all the potatoes,
bacon, cheese are used. Pour cream all over. Cover and cook on LOW for
7 to 9 hours or on HIGH for 5 to 6 hours. Add any salt or pepper
according to your taste.
EASY RED BEANS AND
RICE
2 cups instant Minute Rice
2 cups water
1 cup chopped sausage
1 can diced tomatoes
1 can of chili beans or red kidney beans (either taste great)
Salt
pepper
2 packets Goya Ham Seasoning
In a boiler, combine all ingredients and bring to a boil. Reduce heat
to medium low. Cover and simmer about 15 minutes, stirring
occasionally. Serve over cornbread or enjoy with crackers.
Source: The July 2011 issue of Today in Mississippi
2 baking potatoes
2 tablespoons butter
1/4 cup grated Parmesan
2 precooked turkey sausages, diced
4 large eggs
Preparation
Heat oven to 400° F. Scrub the potatoes and pierce each with the tines
of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each
potato in half. Scoop out the insides and stir in the butter and
cheese. Fold in the sausages. Spoon the mixture back into the potato
halves, creating a hollow in each center. Break 1 egg into each hollow.
Arrange on a baking sheet and cook 10 to 15 minutes or until set.
Nutritional Information
Amount per serving: Calcium: 95mg Calories: 230 Calories from fat: 0%
Carbohydrate: 19g Cholesterol: 231mg Fat: 13g Fiber: 2g Iron: 2mg
Protein: 10mg Saturated fat: 6g Sodium: 148mg
Source: Real Simple APRIL 2003
ED ASNER'S
BALSAMIC-ROASTED NEW
POTATOES
2 tablespoons olive oil
2 pounds small new potatoes, washed, patted dry and quartered; or, if
using larger potatoes, cut into 1-inch pieces
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon dried thyme
1 teaspoon minced rosemary
1/8 teaspoon freshly ground nutmeg
1/4 cup balsamic vinegar
Salt and pepper
Heat oven to 400 degrees F. Place baking rack in lower third of oven.
Heat olive oil in 12-inch skillet over medium-high heat. Add potatoes,
garlic and shallots. Toss in skillet until well mixed. Add thyme,
rosemary and nutmeg. Toss well. When potatoes are hot, transfer to
baking pan and spread in single layer. (This part of the recipe can be
made several hours ahead of time.)
Place pan in preheated oven on lower rack. Roast potatoes until golden
and just tender, about 25 minutes, turning once midway.
Add vinegar. Toss well. Season to taste with salt and pepper. Return to
oven until sizzling, about 7 minutes. Serve immediately.
Makes 6 servings.
Source: The Jewish Celebrity Cookbook
ALMOST HANDS-FREE
RISOTTO WUTH
PARMESAN AND HERBS
Ingredients
5 cups low-sodium chicken broth
1 1/2 cups water
4 tablespoons unsalted butter
1 large onion, chopped fine (about 1 1/2 cups)
table salt
1 medium garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon juice from 1 lemon
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
ground black pepper
Preparation
Bring broth and water to boil in large sauce-pan over high heat. Reduce
heat to medium-low to maintain gentle simmer. Heat 2 tablespoons butter
in large Dutch oven over medium heat. When butter has melted, add onion
and 3/4 teaspoon salt; cook, stirring frequently, until onion is
softened but not browned, 4 to 7 minutes. Add garlic and stir until
fragrant, about 30 seconds. Add rice and cook, stirring frequently,
until grains are translucent around edges, about 3 minutes. Add wine
and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.
Stir 5 cups hot broth mixture into rice; reduce heat to medium-low,
cover, and simmer until almost all liquid has been absorbed and rice is
just al dente, 16 to 19 minutes, stirring twice during cooking. Add 3/4
cup hot broth mixture and stir gently and constantly until risotto
becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from
heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons
butter, lemon juice, parsley, and chives; season with salt and pepper
to taste. If desired, add up to 1/2 cup remai ning broth mixture to
loosen texture of risotto. Serve immediately.
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
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to Z Recipes Newsletter is published by
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and Sunday.
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