Post by nybirder on Sept 30, 2016 12:12:17 GMT -5
Cooking for Two
2012 April Recipes
1. Lemon Meringue Tart for Two
2. Italian Fries
3. Ham Steak with Maple & Mustard Glaze
4. Hot Cabbage Slaw
5. Strawberry-Rhubarb Galette
6. Eggs Florentine
7. Mom's Easy Goulash
8. Easy Trifle for Two
9. Asparagus Cheese Soup for Two
10. Cornell Chicken Recipe
11. Light and Easy Hamburger Stroganoff
12. Savory Lentil and Sausage Stew
13. Enchilada Chicken
14. Italian Skillet Supper for Two
15. Mexican Soup
16. Beef and Cheese Stuffed Manicotti
17. Brussels Sprouts Casseroles
18. Chicken and Rice Soup - from leftovers
19. Cheesy Beef and Potato Casserole
Lemon Meringue Tart for Two
NYBirder
You could make your own crust or use a packaged crust. Either way, this is just the right size for one or two people.
Lemon Meringue Tart for Two
Source: © EatingWell Magazine
Yield: 2 servings
A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature. To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
CRUST:
1/4 cup whole-wheat pastry flour
1/4 cup all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
1 tablespoon cold unsalted butter, cut into 4 chunks
1 tablespoon canola oil or walnut oil
1/4 teaspoon distilled white vinegar
1-2 tablespoons cold water
FOR THE TART FILLING:
All-purpose flour for dusting
1 large egg, at room temperature, separated
2 tablespoons plus 4 teaspoons sugar, divided
2 teaspoons cornstarch
1/4 cup water
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon vanilla extract
Preheat oven to 375°F.
PREPARE CRUST FOR TWO:
(Make Ahead Tip: Wrap in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.)
Mix whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet. Gather the dough into a ball, then pat it into a disk.
Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom. Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.
Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425°.
PREPARE FILLING:
While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.
Bring water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and pudding-like, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.
MERINGUE:
Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.
Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.
Ham Steak with Maple and Mustard Glaze
NYBirder
A friend gave me this recipe. This isn’t an overly sweet glaze. I baked and glazed a precooked small ham instead of broiling a streak. There was more than enough sauce for a 1 1/4 lb. ham—half the recipe would have been enough—brushing the glaze on every few minutes until the ham was warmed through. I used cooking Grade B real maple syrup which gave a nice hint of maple flavor.
Ham Steak with Maple and Mustard Glaze
4 servings
1/4 c. maple syrup
1 tbsp. Dijon or grainy mustard
1 tbsp. cider vinegar
1 lb. center-cut ham steak or Canadian bacon, cut about 1/2 inch thick
Preheat broiler.
Blend syrup, mustard and vinegar together in small bowl. Brush one side of ham with mixture. Place ham on rack in broiler pan. Broil 4 to 5 inches from heat source for 2 minutes, brush with more glaze and broil 1 minute more.
Turn, brush with glaze and broil 2 minutes. Brush again and broil about 1 minute until ham is fully heated and glaze is bubbly and golden.
Serve immediately with any remaining glaze brushed over.
Strawberry-Rhubarb Galette
tastycook1
I got this in an email last week and liked the sound of it, so yesterday I made it for us. I used the fruit I had in the freezer so used blueberries, rhubarb and raspberries. I used the egg and sugar glaze to make it look nice which it did. I didn't use the parchment paper, instead I sprayed a glass ovenprof dish and spread the pastry out on that I'm sure using fresh fruit, the fruit would hold up a little better, but this is one I shall definitely make again
Strawberry-Rhubarb Galette
1 frozen deep dish pie shell, thawed
1 cup fresh strawberries
1 cup fresh rhubarb
1 tsp (5 ml) orange zest
2 tbsp (30 ml) all purpose flour
1/4 cup (50 ml) granulated sugar
pinch of salt
1 egg, lightly beaten, optional
2 tsp (10 ml) coarse or demerara sugar, optional
PREHEAT oven to 375°F (190°C).
REMOVE pie shell from freezer and allow to thaw at room temperature for 10 – 15 minutes.
REMOVE pie shell from foil plate and place on large sheet of parchment paper. Roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet.
BLOT strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, sugar and salt.
SPOON fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
BRUSH pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.
BAKE on lowest shelf of preheated oven for 30 minutes at 375°F (190°C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made
Re: ***REC*** Strawberry-Rhubarb Galette
NYBirder
Mmm. The orange zest in the filling for this sounds really good. So does the mix of fruit that you used.
I have been making something similar with a refrigerated pie dough round for myself. I roll the crust to thin it a little and cut it around the edges to there's not so much to gather into the center. Some day, I'm just going to cut the crust in half, freeze the other half, and try rolling it into a rough circle instead so that I don't have to overwork the leftovers to roll out for another time.
I like to use a glass pie plate and just gather the crust toward the center--more like a lazy rustic pie. I use about the same amount of fruit but put the crust in a 7" pie dish so it is definitely deeper so I also add a little tapioca to thicken the juices. It makes a pie just big enough for me for several meals.
Eggs Florentine
NYBirder
The French mother of a friend used to make a similar comfort-food supper that was a childhood favorite. Her mother served slices of toasted baguette garlic bread along side. As a time and calorie-saver, instead of making your own you could use a box of frozen prepared low-fat creamed spinach.
Eggs Florentine
Serving Size: 1 or 2
FILLING:
1 box frozen chopped spinach
2-4 eggs
1/4 cup heavy cream
Salt and pepper to taste
Small pinch of nutmeg
Paprika
BÉCHAMEL SAUCE:
2 tablespoons flour
2 tablespoons unsalted butter
1 cup milk
1/4 cup grated Parmesan cheese
Pepper
SPINACH AND EGGS:
Cook spinach according to instructions. Drain, mix spinach with cream. and reserve.
Cook eggs until hard-boiled (cover with cold water, bring to a boil, take off the heat, cover and sit for 12 minutes.) Run cold water over them; then peel them and cut them lengthwise.
BÉCHAMEL SAUCE:
On low heat mix flour and butter until bubbly. Mix thoroughly. Remove from heat source. Add cold milk and stir rapidly, avoiding clumps. Bring back to heat source and stir on medium heat until sauce is thickening. Add grated parmesan cheese and pepper. Parmesan cheese is salty so don't add too much salt to the béchamel.
In a lightly buttered oven dish, spread spinach mixture and set egg halves on top. Cover with béchamel sauce. Sprinkle paprika on top. Re-warm at 350 degrees F. (uncovered) for 10 minutes; then broil until golden. Serve immediately.
Side dish: Garlic toast or French bread and a green salad.
Mom's Easy Goulash
NYBirder
This is one of those old standby skillet recipes that everyone’s mother seems to have made. We called it goulash but in other regions it’s known as American chop suey, Johnny Mazetti, etc. It was the first dish I learned to cook. It’s quick with only one pan to wash and leftovers can be reheated in the microwave.
Mom’s Easy Goulash
2 servings
1/2 pound lean ground beef
1/4 cup chopped onion
1 (14 oz.) can diced tomatoes, undrained
1/4 cup water
1/2 tsp. dried oregano
Pinch of dried basil
1 clove garlic, minced, or the equivalent in garlic powder
1/4 tsp. salt
1/3 cup uncooked elbow macaroni
Parmesan cheese
In skillet, cook beef and onion over medium heat until no longer pink. Stir in tomatoes, water, oregano, garlic and salt. Bring to a boil. Add mac. Reduce heat; cover and simmer for 20-27 min or until mac is tender and most liquid is absorbed. If it seems dry before the mac is tender, add just a little water. Sprinkle with Parmesan cheese before serving.
Variation: Mexican Goulash
Add:
1/2 cup canned or frozen corn
1 rounded half tsp. chili powder
Omit: Basil
Substitute: 1/3 cup shredded cheddar or Mexican-blend cheese for the Parmesan
Add corn with tomatoes and seasonings. When macaroni is tender and most liquid is absorbed, sprinkle with cheese. Cover and cook 2-3 min. longer or until cheese is melted.
Easy Trifle for Two
SINCE there are just the two of us in the household now, I need to "keep it small" in my cooking. This dessert helps me do just that. Using the vanilla wafers was my idea...they work perfectly in smaller portions. —Betty Kibbe Albuquerque, New Mexico
2 Servings
Prep: 15 min. + chilling
Ingredients
16 vanilla wafers
2 tablespoons raspberry preserves
1/2 cup prepared vanilla pudding
2 tablespoons flaked coconut, toasted
1/3 cup prepared tapioca pudding
Directions
Spread the flat side of 12 wafers with 1/2 teaspoon raspberry preserves each. Crumble remaining wafers and set aside.
Place five wafers each around the edges of two individual 4- to 6-oz. dishes, preserves side facing in. Place one wafer in the bottom of each dish, preserves side up. Spoon vanilla pudding in the center; sprinkle with wafer crumbs and half of the coconut. Top with tapioca pudding and remaining coconut. Cover and refrigerate for at least 3 hours. Yield: 2 servings.
Asparagus Cheese Soup for Two
Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite.
2 Servings
Ingredients
2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, cut up
1 bacon strip, cooked and crumbled
Directions
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips. Yield: 2 servings.
Cornell Chicken Recipe
NYBirder
This was developed years ago by Bob Baker, a professor of food science at Cornell University. He also helped invent chicken nuggets, turkey ham, and poultry hot dogs. I don’t think it’s an exaggeration to say that in upstate NY nearly every fund-raiser, every fire department cookout, every little league barbecue, serves this recipe or people wouldn’t show up. He passed away in 2006 but his family still runs Baker’s Chicken Shack in at the NYS Fair in Syracuse, a stop I always make when I’m there.
I’ve cut down the recipe as much as practical. It calls for a whole egg for the full recipe but in cutting it in half you have to use half a whole egg, not just a white or egg substitute. This is important since it won’t work without the yolk in it—trust me. Consider washing this down with a white wine from the Finger Lakes, such as a Riesling, and perhaps serving it with Syracuse Salt Potatoes and Finger Lakes Concord grape pie for dessert.
Bob Baker's Cornell Chicken Recipe
Adapted from: amazingribs.com
Makes up to 8 chicken quarters (2 whole chickens)
1/2 beaten egg (about 2 tablespoons)
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 tablespoon (1 1/2 tsp.) table salt
1/2 tablespoon (1 1/2 tsp.) poultry seasoning
1/4 teaspoon ground black pepper
1 broiler chicken cut into quarters (you can use just part of the marinade to do 1/2 chicken or all of it to do 2 whole chickens—the extra sauce will keep for a while)
About quartering the bird: The original recipe calls for cutting the birds in half, but it is better to quarter them since the breast and thighs cook at different rates, with the breasts being thicker, but less forgiving. You can overcook thighs and drums a bit and still have moist meat, but not breasts.
About the sauce: You can store the sauce in the fridge for a couple of weeks, even though there is raw egg, because the vinegar, salt, and cold will prevent salmonella from multiplying. It is very important to cook the chicken for the full time indicated after the last application of sauce since it contains raw egg. If you decide to use the marinade as a sauce when serving, you must cook it first for the same reason.
About the salt: Dr. Baker's original recipe was just a bit salty at 1 1/2 tablespoons for a half recipe, so it has been cut back to 1/2 tablespoon.
1) Whisk the egg together very well in a small bowl with a balloon whisk or a hand mixer and add half of it (about 2 tbsp.) to a larger bowl. Add the oil and whisk until it gets thick, homogenous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job of emulsifying (mixing together) the two ingredients, one oil based, the other water. Now whisk in the vinegar, salt, seasoning, and pepper.
2) Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 24 hours in a zipper bag with the air pressed out. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.
3) Set up the grill for 2-zone indirect cooking. Place the chicken over the indirect zone and close the lid. Every 5-10 minutes baste and turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.
4) Cooking about 30 to 45 minutes until the internal temperature of each part is 150°F and stop basting. Then move them over the hot part of the grill, skin side down, and crisp the skin without burning it for 10-15 minutes. Flip and heat for about 5 minutes more. This step is important to finish cooking, crisp the skins, and make sure the meat is sterile since raw egg can contain salmonella. When the skin is crisp and the joint temp is at least 165°F, take the meat off. For the dark meat take the temp in the joint between the drumstick and thigh. That's the place that takes longest to cook. Even if it is a bit red in there when you cut in, it is safe at 165°F.
Light and Easy Hamburger Stroganoff
NYBirder
Lighten up a classic by using leaner, lighter ingredients. If you like mushrooms, use an entire 8 oz. package rather than deal with leftovers--they're low in carbs and calories. Personally, I like criminis (baby bellas) because they have more substance when cooked and bulk out a recipe where meat has been cut down. Also, I would add a little pinch of nutmeg.
Light and Easy Hamburger Stroganoff
Adapted from: Betty Crocker Kitchens
Enjoy this dish with a lettuce salad tossed with red pepper strips, cucumber slices and an herbed vinaigrette dressing.
3 servings
2 cups uncooked yolk-free wide egg noodles (4 oz)
1/4 lb extra-lean (at least 90%) ground beef
1/4 cup chopped onion
6-8 oz. fresh mushrooms, halved
1/2 clove garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 can (2/3 cup) condensed 98% fat-free cream of mushroom soup
1/2 cup (1/2 8-oz. container) reduced-fat sour cream
1 tablespoon chopped fresh parsley
Cook noodles as directed on package. Drain; cover to keep warm.
Meanwhile, in a nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in onion, mushrooms, garlic, salt and pepper. Reduce heat to medium. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables are tender.
Stir in soup and sour cream. Cook, stirring occasionally, until hot. Serve over cooked noodles. Sprinkle with parsley.
Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g), Cholesterol 40mg; Sodium 620mg; Total Carbohydrate 39g (Dietary Fiber 3g, Sugars 4g), Protein 17g;
Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices: 2 1/2
Savory Lentil and Sausage Stew
16281628/Lilly
This makes a large amount - serves 8 - so cut it down! It should be an easy recipe to make smaller. It is very tasty.
Savory Lentil & Sausage Stew
1 lb ground chuck
2 Tbs Creole seasoning
1 lb Kielbasa sausage, sliced on diagonal
1 lb dried lentils
6 cups chicken broth
2 carrots peeled and thinly sliced
2 med potato peeled and diced
1 med onion finely chopped
1 med green bell pepper -- finely chopped
4 cloves garlic clove, minced
3 bay leaves
1 tsp salt
1 tsp pepper
1. Brown ground chuck in Dutch oven over medium-high heat. Drain fat. Stir in Creole seasoning, heat for 2 minutes, stirring occasionally. Set aside. In skillet, sauté kielbasa until lightly browned. (Browning is optional.) Drain fat and place kielbasa in Dutch oven with beef.
Add remaining ingredients. Bring to a boil and reduce heat to simmer. Simmer one hour or until lentils are tender. Adjust seasonings. (We like ours a little spicier and added another 1/2 tsp of black pepper.)
Servings: 8
This is a thick stew type dish. If you wish to make more like soup half the lentils or increase the broth. Increasing broth may require further adjustment in seasoning.
Re: Savory Lentil and Sausage Stew
NYBirder
Thanks so much. It sounds good. Here it is cut down for two servings.
Savory Lentil and Sausage Stew for Two
1/4 lb. ground chuck
1 1/2 tsp. Creole seasoning
1/4 lb. Kielbasa sausage, sliced on diagonal
1/4 lb. dried lentils
1 1/2 cups chicken broth
1/2 carrot. peeled and thinly sliced
1 small potato, peeled and diced
1/4 med. onion, finely chopped
1/4 med. green bell pepper -- finely chopped
1 clove garlic, minced
1 small bay leaf
1/4 tsp. salt
1/4 tsp. pepper
Brown ground chuck in Dutch oven over medium-high heat. Drain fat. Stir in Creole seasoning, heat for 2 minutes, stirring occasionally. Set aside. In skillet, sauté kielbasa until lightly browned. (Browning is optional.) Drain fat and place kielbasa in Dutch oven with beef.
Add remaining ingredients. Bring to a boil and reduce heat to simmer. Simmer one hour or until lentils are tender. Adjust seasonings. (We like ours a little spicier and added another 1/8 tsp. of black pepper.)
This is a thick stew type dish. If you wish to make more like soup half the lentils or increase the broth. Increasing broth may require further adjustment in seasoning.
Enchilada Chicken
NYBirder
This sounds good--healthy doesn't have to be boring. You could cut the calorie count even lower if you want to by using reduced-fat cheddar. I wish I could learn to like cilantro--I will use parsley instead.
Enchilada Chicken
Source: Healthy Cooking April/May 2012, p56
Serves: 2
This recipe is: Healthy; Diabetic Friendly
Prep: 15 minutes. Bake: 20 minutes.
2 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt-free Southwest chipotle seasoning blend
1/2 tablespoon olive oil
1/8 cup enchilada sauce
1/4 cup shredded sharp cheddar cheese
1 tablespoon minced fresh cilantro
Sprinkle chicken with seasoning blend. In an ovenproof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350° for 18-20 minutes or until a thermometer reads 170°.
Nutritional Facts 1 chicken breast half equals 265 calories, 11 g fat (5 g saturated fat), 109 mg cholesterol, 252 mg sodium, 2 g carbohydrate, trace fiber, 38 g protein.
Diabetic Exchanges: 5 lean meat, 1 fat.
Beema Re: Enchilada Chicken
Birdy, I don't care for cilantro, either.... sometimes I use parsley, at other times I have used oregano, which might be good in this recipe.
Italian Chicken Skillet Supper
Romano cheese, sliced vegetables and pine nuts jazz up this saucy chicken dinner from Barbara Lento of Houston, Pennsylvania. “It’s easy, and we love it!” Barbara says.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings
Ingredients
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese
Directions
1. Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
2. In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir for 2-3 minutes or until wilted. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
3. Return chicken to the pan; heat through. Sprinkle with cheese. Yield: 2 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts
1 chicken breast half with 1/2 cup vegetable mixture: 248 calories, 10g fat (3g saturated fat), 70mg cholesterol, 548mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 29g protein Diabetic Exchanges:3 lean meat, 2 vegetable, 1-1/2 fat
Mexican Soup
c3clark
I make a lot of really easy soups (and a lot of not so easy), but the one I just ate goes to the top of the 'best' list...and it took me all of 5 minutes to make! I made a lot of different tortilla soups, and this one tasted just about as good as any of them, and no work.
1 can Mexican stewed tomatoes
1 can chicken broth
Some jarred jalapeno peppers and some juice
Handful of leftover cooked rice
Lots of cilantro
Put it in a pot and heat and it's finished. But the toppers in each bowl is what makes this so tasty:
Crushed tortilla chips
Shredded cheese
Spoonful of sour cream
It would be really good with some lime juice, too, but I only have one lime left and have to save it for salsa!!
Beef and Cheese Stuffed Manicotti
Beema
This is a recipe that I created as I was making it, and because it turned out so well, I thought I would share it will you. I used five manicotti shells, so the recipe is based on filling that many, and usually one person can eat two or two and one half shells.
5 manicotti shells
1/3 # lean ground beef
1 teaspoon oregano
1 teaspoon parsley flakes
1 teaspoon minced onion flakes
Black pepper to taste
2/3 cup cottage cheese
1 15 oz. tub (Buitoni) Roasted Garlic Marinara Sauce
1/2 cup shredded mozzarella cheese
*Cook the pasta according to package directions, drain, and set each shell on a large plate to cool.
*Preheat oven to 350. Spray a glass 8 x 8 baking dish with cooking spray.
*Meanwhile, brown the ground beef until no longer pink, drain if needed, and return to skillet. Add the oregano, parsley, onion and black pepper, sttirring to mix and to soften the herbs, for two or three minutes. Add the cottage cheese and the whole tub of marinara sauce, stir to mix well.
*Fill each shell with about half of the beef mixture, and arrange the shells in the prepared baking dish in one layer. Spoon the remaining mixture over the top of the shells, and then sprinkle with the mozzarella cheese.
Bake for 30 minutes, allow to sit for 5 minutes before serving.
(Note: the easiest way to fill the manicotti shells is to cut cut them lenghthwise, lay open, and spoon the filling down the center, roll up and place seam side down in baking dish).
BRUSSELS SPROUTS CASSEROLES
Roasted Brussels Sprouts with Wild Mushrooms and Cream
NYBirder
Serves 6
Note: Golden chanterelle mushrooms, white wine and cream transform these simple sprouts into a dish worthy of the fanciest Thanksgiving table. Start with half the cream, then add more to taste. Adapted from "Fine Cooking" by the Pittsburgh Post-Gazette.
1 1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 c.)
5 tbsp. olive oil, divided
Kosher salt
3 tbsp. unsalted butter, divided
3/4 lb. wild mushrooms, such as chanterelle, halved if small or cut into 1-in. wedges (about 41/2 c.)
1 large shallot, thinly sliced (1/2 c.)
1/4 c. dry white wine
1 c. heavy cream
Freshly ground black pepper
Preheat oven to 450 degrees with rack in the center.
Put the Brussels sprouts on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the sprouts in an even layer and season generously with salt. Roast until tender and browned, but not quite done, about 25 minutes. Remove from the oven and set aside.
Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter has melted, add the mushrooms in an even layer and cook, stirring occasionally, until the mushrooms are golden brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate. (The recipe may be prepared to this point up to 8 hours ahead.)
Set the skillet over medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter has melted, add the shallot, season with a pinch of salt and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute.
Return mushrooms to the pan and add Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats vegetables, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately or keep warm, covered, in a 200-degree oven for up to 30 minutes.
Re: Brussels Sprouts Casseroles
NYBirder
No wine in this one. Did I mention neither of these are diet dishes?
Brussels Sprouts and Gruyère Cheese Casserole
Source: transcendentvictuals.blogspot.com
Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. Don't substitute or scrimp on this ingredient. Although Gruyère is an expensive cheese, it it worth the investment and will raise the lowly sprout to an exalted state. Although I didn't think so at first, an 8-oz package of Gruyère gave me easily four cups of cheese once shredded.
1 lb fresh Brussels Sprouts
1/2 cup almonds
1 egg yolk
1/2 cup heavy cream
1/2 cup mayonnaise
1/8 tsp pepper
1/8 tsp nutmeg
3 cups Gruyère Cheese, shredded
4 oz butter
Non-stick cooking spray (like, Pam)
Pre-heat oven to 350 degrees.
Wash and halve Brussels Sprouts, removing any woody part of the base where it was cut from the stems. Drop into salted boiling water for 4-5 minutes just until tender. Remove immediately to an ice water bath to stop the cooking. Drain well and pat dry with paper towels.
Toast almonds in shallow roasting pan at 350 degrees for seven minutes. Allow to cool. Chop up in a food processor by pulsing 4-5 times. Do not pulverize or over-process.
In a mixing bowl, add the pepper, nutmeg, egg yolk, cream, mayonnaise and stir until creamy, then fold in 2 cups of the Gruyère cheese.
Add the Brussels Sprouts to the mixture and fold over to evenly coat and distribute the sprouts. Fold the mixture into a shallow baking dish that has been coated with the non-stick cooking spray. Top with the one remaining cup of cheese and sprinkle the chopped nuts on top. Cut the 4 oz of butter into small chunks and dot the top of the casserole with the butter.
Bake in 350 degree oven for 40-45 minutes until browned and bubbly.
Re: Brussels Sprouts Casseroles
16281628/Lilly
YUM! Here's one I found.
Brussel Sprouts Casserole
2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
3 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper
1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
3/4 oz. (1/4 cup) finely grated Gruyère
1-1/4 cups heavy cream
Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4
tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8 tsp. salt in a small bowl. Mix in the Gruyère.
When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the
oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.
Re: Brussels Sprouts Casseroles
16281628/Lilly
Brussels Sprouts Gratin
(makes 4-6 servings)
Ingredients:
2 pounds brussels sprouts (trimmed, cut in half)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon nutmeg
salt and pepper to taste
1/4 cup gruyère cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)
1/2 cup panko bread crumbs
1/4 cup gruyere cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)
Directions:
1. Blanch the brussels sprouts until just tender and set aside.
2. Melt the butter in a saucepan.
3. Mix in the flour and let simmer until it just starts to brown a little.
4. Mix in the milk, nutmeg, salt and pepper and cheeses and heat until it thickens.
5. Mix brussels sprouts into the bechamel sauce and pour into a baking dish.
6. Mix the bread crumbs and cheeses and sprinkle on top of the brussels sprouts.
7. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.
Re: Brussels Sprouts Casseroles
16281628/Lilly
Brussels Sprouts Gratin
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006
Serves: 6 servings
Ingredients
1/2 yellow onion, peeled
1 bay leaf
3 whole cloves
3 cups milk
Pinch fresh ground nutmeg
2 pounds Brussels sprouts, halved lengthwise
5 tablespoons unsalted butter
2 tablespoons minced shallots
2 teaspoons minced garlic
3 tablespoons all-purpose flour
1/2 cup grated gruyere cheese
1/2 teaspoon salt, plus a pinch
1/4 teaspoon fresh ground white pepper, plus a pinch
1/2 cup coarse bread crumbs
2 teaspoons roughly chopped parsley leaves
Directions
Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place. Place the onion in a 2-quart saucepan and add the milk. Place the saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from the heat and strain through a fine mesh sieve. Discard solids. Set hot milk aside until ready to use.
Preheat the oven to 400 degrees F.
Steam the Brussels sprouts in a steam basket inserted into a medium saucepan until just tender, 2 to 3 minutes. Arrange the Brussels sprouts in a shallow 2 quart casserole approximately 7 1/2 by 11 inches and set aside as you prepare the sauce.
In a 2-quart saucepan, melt 3 tablespoons of the butter. Add the shallots and minced garlic and saute until fragrant, about 1 minute. Add the flour to the pan and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add the milk to the pan and whisk until smooth. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove the pan from the heat and add the grated cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until melted. Pour the sauce evenly over the Brussels sprouts.
Melt the remaining 2 tablespoons of butter in an 8-inch saute pan. Add the bread crumbs to the pan and toss well to coat. Sprinkle with the remaining pinch of salt and pepper and the chopped parsley. Sprinkle the bread crumbs evenly over the top of the Brussels sprouts and bake until the top is golden brown and the sauce is bubbly, about 25 minutes
Re: Brussels Sprouts Casseroles
16281628/Lilly
Emeril's Brussel's and Cheddar
4 slices thick-cut apple smoked bacon, diced
1 cup onion, small diced
2 cloves garlic, minced
3 tablespoons unsalted butter
1 pound Brussels sprouts, thinly sliced lengthwise (about 1/8-inch)
1 teaspoon chopped fresh thyme
1/4 cup chicken stock or water
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar
Cooking Directions
Preheat the oven to 450 degrees F.
In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 minutes. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add the onions to the pan and cook for 4 minutes or until wilted and beginning to caramelize. Add the garlic to the pan and cook for another 2 minutes, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with the bacon.
Add 1 1/2 tablespoons of butter to the pan along with half the Brussels sprouts and 1/2 teaspoon thyme. Cook the sprouts for 2 to 3 minutes on one side or until they begin to brown. Add 1/2 the chicken stock, 1/4 teaspoon cayenne pepper, 1/8 teaspoon salt, 1/8 teaspoon pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to the bowl with the bacon and onions.
Add the remaining 1 1/2 tablespoons of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
Toss all of the Brussels sprouts with the bacon and onions. Pour the mixture into a 10 by 6 inch baking dish.
Sprinkle the top of the dish with the cheese and bake for 20 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately.
Yield: 4 to 6 servings
Chicken and Rice Soup - from leftovers
Beema
This is one of those recipes that I threw together using leftovers, and things I found in the fridge.
1 carton unsalted vegetable stock
1 cup broccoli slaw (or sliced bits of broccoli and carrots)
1/4 cup thinly sliced celery
1/4 cup finely diced onion
1/2 teaspoon tarragon
1/2 teaspoon black pepper
Combine these ingredients in a Dutch oven and simmer until veggies are soft. Then add:
1 cup chopped cooked chicken (I used the leftovers from General Tso's chicken)
1 cup cooked white rice (also leftover from the Chinese take out dinner)
1 small can creamed corn
Heat this mixture, and if it becomes too thick, thin with unsweetened hot tea until the right consistency for your taste.
Re: Chicken and Rice Soup - from leftovers
The first time I used tea was several years ago when I made a ham soup, using honey baked ham and found it soooooo sweet, that I almost threw it out. In that case, I actually threw some tea bags into the soup pot, and took them out after ten minutes or so, and found that the ultra sweet was gone... Still more sweet than you'd want a soup to be, but that taught me two things: (1) don't make soup from honey baked ham, and (2) if the soup needs to be thinned and "mellowed," tea will do wonders. I use tea mostly for chicken or ham soups, and coffee for beef soups.
Cheesey Beef and Potato Casserole
Beema
Another dish that I made up as I went along... my sister raved about it and asked me to make it again.
3 medium sized red potatoes, thinly sliced with the skins left on
From a medium sweet onion, take four thin slices
1/2 cup fresh green beans, cut into 1" pieces
Put these items in a shallow bowl with some water, and precook in the microwave until just tender crisp. Drain.
Meanwhile:
Cook 1/2 # ground beef, flavored with 1 teaspoon oregano, 1 teaspoon parsley and black pepper, drain.
Arrange the vegetables in the bottom of a glass 7 x 11 baking dish. Layer the ground beef evenly over the top of the potatoes.
In a small sauce pan, melt 8 oz Velveeta cheese, with 1/2 cup light cream, until smooth. Pour this mixture over the top of the ground beef. Then layer slices of mozzella over top (or use shredded), sprinkle with paprika. Bake in 350° oven for 30 minutes or until bubbly hot.
2012 April Recipes
1. Lemon Meringue Tart for Two
2. Italian Fries
3. Ham Steak with Maple & Mustard Glaze
4. Hot Cabbage Slaw
5. Strawberry-Rhubarb Galette
6. Eggs Florentine
7. Mom's Easy Goulash
8. Easy Trifle for Two
9. Asparagus Cheese Soup for Two
10. Cornell Chicken Recipe
11. Light and Easy Hamburger Stroganoff
12. Savory Lentil and Sausage Stew
13. Enchilada Chicken
14. Italian Skillet Supper for Two
15. Mexican Soup
16. Beef and Cheese Stuffed Manicotti
17. Brussels Sprouts Casseroles
18. Chicken and Rice Soup - from leftovers
19. Cheesy Beef and Potato Casserole
Lemon Meringue Tart for Two
NYBirder
You could make your own crust or use a packaged crust. Either way, this is just the right size for one or two people.
Lemon Meringue Tart for Two
Source: © EatingWell Magazine
Yield: 2 servings
A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature. To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
CRUST:
1/4 cup whole-wheat pastry flour
1/4 cup all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
1 tablespoon cold unsalted butter, cut into 4 chunks
1 tablespoon canola oil or walnut oil
1/4 teaspoon distilled white vinegar
1-2 tablespoons cold water
FOR THE TART FILLING:
All-purpose flour for dusting
1 large egg, at room temperature, separated
2 tablespoons plus 4 teaspoons sugar, divided
2 teaspoons cornstarch
1/4 cup water
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon vanilla extract
Preheat oven to 375°F.
PREPARE CRUST FOR TWO:
(Make Ahead Tip: Wrap in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.)
Mix whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet. Gather the dough into a ball, then pat it into a disk.
Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom. Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.
Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425°.
PREPARE FILLING:
While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.
Bring water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and pudding-like, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.
MERINGUE:
Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.
Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.
Ham Steak with Maple and Mustard Glaze
NYBirder
A friend gave me this recipe. This isn’t an overly sweet glaze. I baked and glazed a precooked small ham instead of broiling a streak. There was more than enough sauce for a 1 1/4 lb. ham—half the recipe would have been enough—brushing the glaze on every few minutes until the ham was warmed through. I used cooking Grade B real maple syrup which gave a nice hint of maple flavor.
Ham Steak with Maple and Mustard Glaze
4 servings
1/4 c. maple syrup
1 tbsp. Dijon or grainy mustard
1 tbsp. cider vinegar
1 lb. center-cut ham steak or Canadian bacon, cut about 1/2 inch thick
Preheat broiler.
Blend syrup, mustard and vinegar together in small bowl. Brush one side of ham with mixture. Place ham on rack in broiler pan. Broil 4 to 5 inches from heat source for 2 minutes, brush with more glaze and broil 1 minute more.
Turn, brush with glaze and broil 2 minutes. Brush again and broil about 1 minute until ham is fully heated and glaze is bubbly and golden.
Serve immediately with any remaining glaze brushed over.
Strawberry-Rhubarb Galette
tastycook1
I got this in an email last week and liked the sound of it, so yesterday I made it for us. I used the fruit I had in the freezer so used blueberries, rhubarb and raspberries. I used the egg and sugar glaze to make it look nice which it did. I didn't use the parchment paper, instead I sprayed a glass ovenprof dish and spread the pastry out on that I'm sure using fresh fruit, the fruit would hold up a little better, but this is one I shall definitely make again
Strawberry-Rhubarb Galette
1 frozen deep dish pie shell, thawed
1 cup fresh strawberries
1 cup fresh rhubarb
1 tsp (5 ml) orange zest
2 tbsp (30 ml) all purpose flour
1/4 cup (50 ml) granulated sugar
pinch of salt
1 egg, lightly beaten, optional
2 tsp (10 ml) coarse or demerara sugar, optional
PREHEAT oven to 375°F (190°C).
REMOVE pie shell from freezer and allow to thaw at room temperature for 10 – 15 minutes.
REMOVE pie shell from foil plate and place on large sheet of parchment paper. Roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet.
BLOT strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, sugar and salt.
SPOON fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
BRUSH pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.
BAKE on lowest shelf of preheated oven for 30 minutes at 375°F (190°C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made
Re: ***REC*** Strawberry-Rhubarb Galette
NYBirder
Mmm. The orange zest in the filling for this sounds really good. So does the mix of fruit that you used.
I have been making something similar with a refrigerated pie dough round for myself. I roll the crust to thin it a little and cut it around the edges to there's not so much to gather into the center. Some day, I'm just going to cut the crust in half, freeze the other half, and try rolling it into a rough circle instead so that I don't have to overwork the leftovers to roll out for another time.
I like to use a glass pie plate and just gather the crust toward the center--more like a lazy rustic pie. I use about the same amount of fruit but put the crust in a 7" pie dish so it is definitely deeper so I also add a little tapioca to thicken the juices. It makes a pie just big enough for me for several meals.
Eggs Florentine
NYBirder
The French mother of a friend used to make a similar comfort-food supper that was a childhood favorite. Her mother served slices of toasted baguette garlic bread along side. As a time and calorie-saver, instead of making your own you could use a box of frozen prepared low-fat creamed spinach.
Eggs Florentine
Serving Size: 1 or 2
FILLING:
1 box frozen chopped spinach
2-4 eggs
1/4 cup heavy cream
Salt and pepper to taste
Small pinch of nutmeg
Paprika
BÉCHAMEL SAUCE:
2 tablespoons flour
2 tablespoons unsalted butter
1 cup milk
1/4 cup grated Parmesan cheese
Pepper
SPINACH AND EGGS:
Cook spinach according to instructions. Drain, mix spinach with cream. and reserve.
Cook eggs until hard-boiled (cover with cold water, bring to a boil, take off the heat, cover and sit for 12 minutes.) Run cold water over them; then peel them and cut them lengthwise.
BÉCHAMEL SAUCE:
On low heat mix flour and butter until bubbly. Mix thoroughly. Remove from heat source. Add cold milk and stir rapidly, avoiding clumps. Bring back to heat source and stir on medium heat until sauce is thickening. Add grated parmesan cheese and pepper. Parmesan cheese is salty so don't add too much salt to the béchamel.
In a lightly buttered oven dish, spread spinach mixture and set egg halves on top. Cover with béchamel sauce. Sprinkle paprika on top. Re-warm at 350 degrees F. (uncovered) for 10 minutes; then broil until golden. Serve immediately.
Side dish: Garlic toast or French bread and a green salad.
Mom's Easy Goulash
NYBirder
This is one of those old standby skillet recipes that everyone’s mother seems to have made. We called it goulash but in other regions it’s known as American chop suey, Johnny Mazetti, etc. It was the first dish I learned to cook. It’s quick with only one pan to wash and leftovers can be reheated in the microwave.
Mom’s Easy Goulash
2 servings
1/2 pound lean ground beef
1/4 cup chopped onion
1 (14 oz.) can diced tomatoes, undrained
1/4 cup water
1/2 tsp. dried oregano
Pinch of dried basil
1 clove garlic, minced, or the equivalent in garlic powder
1/4 tsp. salt
1/3 cup uncooked elbow macaroni
Parmesan cheese
In skillet, cook beef and onion over medium heat until no longer pink. Stir in tomatoes, water, oregano, garlic and salt. Bring to a boil. Add mac. Reduce heat; cover and simmer for 20-27 min or until mac is tender and most liquid is absorbed. If it seems dry before the mac is tender, add just a little water. Sprinkle with Parmesan cheese before serving.
Variation: Mexican Goulash
Add:
1/2 cup canned or frozen corn
1 rounded half tsp. chili powder
Omit: Basil
Substitute: 1/3 cup shredded cheddar or Mexican-blend cheese for the Parmesan
Add corn with tomatoes and seasonings. When macaroni is tender and most liquid is absorbed, sprinkle with cheese. Cover and cook 2-3 min. longer or until cheese is melted.
Easy Trifle for Two
SINCE there are just the two of us in the household now, I need to "keep it small" in my cooking. This dessert helps me do just that. Using the vanilla wafers was my idea...they work perfectly in smaller portions. —Betty Kibbe Albuquerque, New Mexico
2 Servings
Prep: 15 min. + chilling
Ingredients
16 vanilla wafers
2 tablespoons raspberry preserves
1/2 cup prepared vanilla pudding
2 tablespoons flaked coconut, toasted
1/3 cup prepared tapioca pudding
Directions
Spread the flat side of 12 wafers with 1/2 teaspoon raspberry preserves each. Crumble remaining wafers and set aside.
Place five wafers each around the edges of two individual 4- to 6-oz. dishes, preserves side facing in. Place one wafer in the bottom of each dish, preserves side up. Spoon vanilla pudding in the center; sprinkle with wafer crumbs and half of the coconut. Top with tapioca pudding and remaining coconut. Cover and refrigerate for at least 3 hours. Yield: 2 servings.
Asparagus Cheese Soup for Two
Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite.
2 Servings
Ingredients
2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, cut up
1 bacon strip, cooked and crumbled
Directions
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips. Yield: 2 servings.
Cornell Chicken Recipe
NYBirder
This was developed years ago by Bob Baker, a professor of food science at Cornell University. He also helped invent chicken nuggets, turkey ham, and poultry hot dogs. I don’t think it’s an exaggeration to say that in upstate NY nearly every fund-raiser, every fire department cookout, every little league barbecue, serves this recipe or people wouldn’t show up. He passed away in 2006 but his family still runs Baker’s Chicken Shack in at the NYS Fair in Syracuse, a stop I always make when I’m there.
I’ve cut down the recipe as much as practical. It calls for a whole egg for the full recipe but in cutting it in half you have to use half a whole egg, not just a white or egg substitute. This is important since it won’t work without the yolk in it—trust me. Consider washing this down with a white wine from the Finger Lakes, such as a Riesling, and perhaps serving it with Syracuse Salt Potatoes and Finger Lakes Concord grape pie for dessert.
Bob Baker's Cornell Chicken Recipe
Adapted from: amazingribs.com
Makes up to 8 chicken quarters (2 whole chickens)
1/2 beaten egg (about 2 tablespoons)
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 tablespoon (1 1/2 tsp.) table salt
1/2 tablespoon (1 1/2 tsp.) poultry seasoning
1/4 teaspoon ground black pepper
1 broiler chicken cut into quarters (you can use just part of the marinade to do 1/2 chicken or all of it to do 2 whole chickens—the extra sauce will keep for a while)
About quartering the bird: The original recipe calls for cutting the birds in half, but it is better to quarter them since the breast and thighs cook at different rates, with the breasts being thicker, but less forgiving. You can overcook thighs and drums a bit and still have moist meat, but not breasts.
About the sauce: You can store the sauce in the fridge for a couple of weeks, even though there is raw egg, because the vinegar, salt, and cold will prevent salmonella from multiplying. It is very important to cook the chicken for the full time indicated after the last application of sauce since it contains raw egg. If you decide to use the marinade as a sauce when serving, you must cook it first for the same reason.
About the salt: Dr. Baker's original recipe was just a bit salty at 1 1/2 tablespoons for a half recipe, so it has been cut back to 1/2 tablespoon.
1) Whisk the egg together very well in a small bowl with a balloon whisk or a hand mixer and add half of it (about 2 tbsp.) to a larger bowl. Add the oil and whisk until it gets thick, homogenous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job of emulsifying (mixing together) the two ingredients, one oil based, the other water. Now whisk in the vinegar, salt, seasoning, and pepper.
2) Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 24 hours in a zipper bag with the air pressed out. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.
3) Set up the grill for 2-zone indirect cooking. Place the chicken over the indirect zone and close the lid. Every 5-10 minutes baste and turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.
4) Cooking about 30 to 45 minutes until the internal temperature of each part is 150°F and stop basting. Then move them over the hot part of the grill, skin side down, and crisp the skin without burning it for 10-15 minutes. Flip and heat for about 5 minutes more. This step is important to finish cooking, crisp the skins, and make sure the meat is sterile since raw egg can contain salmonella. When the skin is crisp and the joint temp is at least 165°F, take the meat off. For the dark meat take the temp in the joint between the drumstick and thigh. That's the place that takes longest to cook. Even if it is a bit red in there when you cut in, it is safe at 165°F.
Light and Easy Hamburger Stroganoff
NYBirder
Lighten up a classic by using leaner, lighter ingredients. If you like mushrooms, use an entire 8 oz. package rather than deal with leftovers--they're low in carbs and calories. Personally, I like criminis (baby bellas) because they have more substance when cooked and bulk out a recipe where meat has been cut down. Also, I would add a little pinch of nutmeg.
Light and Easy Hamburger Stroganoff
Adapted from: Betty Crocker Kitchens
Enjoy this dish with a lettuce salad tossed with red pepper strips, cucumber slices and an herbed vinaigrette dressing.
3 servings
2 cups uncooked yolk-free wide egg noodles (4 oz)
1/4 lb extra-lean (at least 90%) ground beef
1/4 cup chopped onion
6-8 oz. fresh mushrooms, halved
1/2 clove garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 can (2/3 cup) condensed 98% fat-free cream of mushroom soup
1/2 cup (1/2 8-oz. container) reduced-fat sour cream
1 tablespoon chopped fresh parsley
Cook noodles as directed on package. Drain; cover to keep warm.
Meanwhile, in a nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in onion, mushrooms, garlic, salt and pepper. Reduce heat to medium. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables are tender.
Stir in soup and sour cream. Cook, stirring occasionally, until hot. Serve over cooked noodles. Sprinkle with parsley.
Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g), Cholesterol 40mg; Sodium 620mg; Total Carbohydrate 39g (Dietary Fiber 3g, Sugars 4g), Protein 17g;
Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices: 2 1/2
Savory Lentil and Sausage Stew
16281628/Lilly
This makes a large amount - serves 8 - so cut it down! It should be an easy recipe to make smaller. It is very tasty.
Savory Lentil & Sausage Stew
1 lb ground chuck
2 Tbs Creole seasoning
1 lb Kielbasa sausage, sliced on diagonal
1 lb dried lentils
6 cups chicken broth
2 carrots peeled and thinly sliced
2 med potato peeled and diced
1 med onion finely chopped
1 med green bell pepper -- finely chopped
4 cloves garlic clove, minced
3 bay leaves
1 tsp salt
1 tsp pepper
1. Brown ground chuck in Dutch oven over medium-high heat. Drain fat. Stir in Creole seasoning, heat for 2 minutes, stirring occasionally. Set aside. In skillet, sauté kielbasa until lightly browned. (Browning is optional.) Drain fat and place kielbasa in Dutch oven with beef.
Add remaining ingredients. Bring to a boil and reduce heat to simmer. Simmer one hour or until lentils are tender. Adjust seasonings. (We like ours a little spicier and added another 1/2 tsp of black pepper.)
Servings: 8
This is a thick stew type dish. If you wish to make more like soup half the lentils or increase the broth. Increasing broth may require further adjustment in seasoning.
Re: Savory Lentil and Sausage Stew
NYBirder
Thanks so much. It sounds good. Here it is cut down for two servings.
Savory Lentil and Sausage Stew for Two
1/4 lb. ground chuck
1 1/2 tsp. Creole seasoning
1/4 lb. Kielbasa sausage, sliced on diagonal
1/4 lb. dried lentils
1 1/2 cups chicken broth
1/2 carrot. peeled and thinly sliced
1 small potato, peeled and diced
1/4 med. onion, finely chopped
1/4 med. green bell pepper -- finely chopped
1 clove garlic, minced
1 small bay leaf
1/4 tsp. salt
1/4 tsp. pepper
Brown ground chuck in Dutch oven over medium-high heat. Drain fat. Stir in Creole seasoning, heat for 2 minutes, stirring occasionally. Set aside. In skillet, sauté kielbasa until lightly browned. (Browning is optional.) Drain fat and place kielbasa in Dutch oven with beef.
Add remaining ingredients. Bring to a boil and reduce heat to simmer. Simmer one hour or until lentils are tender. Adjust seasonings. (We like ours a little spicier and added another 1/8 tsp. of black pepper.)
This is a thick stew type dish. If you wish to make more like soup half the lentils or increase the broth. Increasing broth may require further adjustment in seasoning.
Enchilada Chicken
NYBirder
This sounds good--healthy doesn't have to be boring. You could cut the calorie count even lower if you want to by using reduced-fat cheddar. I wish I could learn to like cilantro--I will use parsley instead.
Enchilada Chicken
Source: Healthy Cooking April/May 2012, p56
Serves: 2
This recipe is: Healthy; Diabetic Friendly
Prep: 15 minutes. Bake: 20 minutes.
2 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt-free Southwest chipotle seasoning blend
1/2 tablespoon olive oil
1/8 cup enchilada sauce
1/4 cup shredded sharp cheddar cheese
1 tablespoon minced fresh cilantro
Sprinkle chicken with seasoning blend. In an ovenproof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350° for 18-20 minutes or until a thermometer reads 170°.
Nutritional Facts 1 chicken breast half equals 265 calories, 11 g fat (5 g saturated fat), 109 mg cholesterol, 252 mg sodium, 2 g carbohydrate, trace fiber, 38 g protein.
Diabetic Exchanges: 5 lean meat, 1 fat.
Beema Re: Enchilada Chicken
Birdy, I don't care for cilantro, either.... sometimes I use parsley, at other times I have used oregano, which might be good in this recipe.
Italian Chicken Skillet Supper
Romano cheese, sliced vegetables and pine nuts jazz up this saucy chicken dinner from Barbara Lento of Houston, Pennsylvania. “It’s easy, and we love it!” Barbara says.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings
Ingredients
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese
Directions
1. Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
2. In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir for 2-3 minutes or until wilted. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
3. Return chicken to the pan; heat through. Sprinkle with cheese. Yield: 2 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts
1 chicken breast half with 1/2 cup vegetable mixture: 248 calories, 10g fat (3g saturated fat), 70mg cholesterol, 548mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 29g protein Diabetic Exchanges:3 lean meat, 2 vegetable, 1-1/2 fat
Mexican Soup
c3clark
I make a lot of really easy soups (and a lot of not so easy), but the one I just ate goes to the top of the 'best' list...and it took me all of 5 minutes to make! I made a lot of different tortilla soups, and this one tasted just about as good as any of them, and no work.
1 can Mexican stewed tomatoes
1 can chicken broth
Some jarred jalapeno peppers and some juice
Handful of leftover cooked rice
Lots of cilantro
Put it in a pot and heat and it's finished. But the toppers in each bowl is what makes this so tasty:
Crushed tortilla chips
Shredded cheese
Spoonful of sour cream
It would be really good with some lime juice, too, but I only have one lime left and have to save it for salsa!!
Beef and Cheese Stuffed Manicotti
Beema
This is a recipe that I created as I was making it, and because it turned out so well, I thought I would share it will you. I used five manicotti shells, so the recipe is based on filling that many, and usually one person can eat two or two and one half shells.
5 manicotti shells
1/3 # lean ground beef
1 teaspoon oregano
1 teaspoon parsley flakes
1 teaspoon minced onion flakes
Black pepper to taste
2/3 cup cottage cheese
1 15 oz. tub (Buitoni) Roasted Garlic Marinara Sauce
1/2 cup shredded mozzarella cheese
*Cook the pasta according to package directions, drain, and set each shell on a large plate to cool.
*Preheat oven to 350. Spray a glass 8 x 8 baking dish with cooking spray.
*Meanwhile, brown the ground beef until no longer pink, drain if needed, and return to skillet. Add the oregano, parsley, onion and black pepper, sttirring to mix and to soften the herbs, for two or three minutes. Add the cottage cheese and the whole tub of marinara sauce, stir to mix well.
*Fill each shell with about half of the beef mixture, and arrange the shells in the prepared baking dish in one layer. Spoon the remaining mixture over the top of the shells, and then sprinkle with the mozzarella cheese.
Bake for 30 minutes, allow to sit for 5 minutes before serving.
(Note: the easiest way to fill the manicotti shells is to cut cut them lenghthwise, lay open, and spoon the filling down the center, roll up and place seam side down in baking dish).
BRUSSELS SPROUTS CASSEROLES
Roasted Brussels Sprouts with Wild Mushrooms and Cream
NYBirder
Serves 6
Note: Golden chanterelle mushrooms, white wine and cream transform these simple sprouts into a dish worthy of the fanciest Thanksgiving table. Start with half the cream, then add more to taste. Adapted from "Fine Cooking" by the Pittsburgh Post-Gazette.
1 1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 c.)
5 tbsp. olive oil, divided
Kosher salt
3 tbsp. unsalted butter, divided
3/4 lb. wild mushrooms, such as chanterelle, halved if small or cut into 1-in. wedges (about 41/2 c.)
1 large shallot, thinly sliced (1/2 c.)
1/4 c. dry white wine
1 c. heavy cream
Freshly ground black pepper
Preheat oven to 450 degrees with rack in the center.
Put the Brussels sprouts on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the sprouts in an even layer and season generously with salt. Roast until tender and browned, but not quite done, about 25 minutes. Remove from the oven and set aside.
Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter has melted, add the mushrooms in an even layer and cook, stirring occasionally, until the mushrooms are golden brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate. (The recipe may be prepared to this point up to 8 hours ahead.)
Set the skillet over medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter has melted, add the shallot, season with a pinch of salt and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute.
Return mushrooms to the pan and add Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats vegetables, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately or keep warm, covered, in a 200-degree oven for up to 30 minutes.
Re: Brussels Sprouts Casseroles
NYBirder
No wine in this one. Did I mention neither of these are diet dishes?
Brussels Sprouts and Gruyère Cheese Casserole
Source: transcendentvictuals.blogspot.com
Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. Don't substitute or scrimp on this ingredient. Although Gruyère is an expensive cheese, it it worth the investment and will raise the lowly sprout to an exalted state. Although I didn't think so at first, an 8-oz package of Gruyère gave me easily four cups of cheese once shredded.
1 lb fresh Brussels Sprouts
1/2 cup almonds
1 egg yolk
1/2 cup heavy cream
1/2 cup mayonnaise
1/8 tsp pepper
1/8 tsp nutmeg
3 cups Gruyère Cheese, shredded
4 oz butter
Non-stick cooking spray (like, Pam)
Pre-heat oven to 350 degrees.
Wash and halve Brussels Sprouts, removing any woody part of the base where it was cut from the stems. Drop into salted boiling water for 4-5 minutes just until tender. Remove immediately to an ice water bath to stop the cooking. Drain well and pat dry with paper towels.
Toast almonds in shallow roasting pan at 350 degrees for seven minutes. Allow to cool. Chop up in a food processor by pulsing 4-5 times. Do not pulverize or over-process.
In a mixing bowl, add the pepper, nutmeg, egg yolk, cream, mayonnaise and stir until creamy, then fold in 2 cups of the Gruyère cheese.
Add the Brussels Sprouts to the mixture and fold over to evenly coat and distribute the sprouts. Fold the mixture into a shallow baking dish that has been coated with the non-stick cooking spray. Top with the one remaining cup of cheese and sprinkle the chopped nuts on top. Cut the 4 oz of butter into small chunks and dot the top of the casserole with the butter.
Bake in 350 degree oven for 40-45 minutes until browned and bubbly.
Re: Brussels Sprouts Casseroles
16281628/Lilly
YUM! Here's one I found.
Brussel Sprouts Casserole
2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
3 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper
1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
3/4 oz. (1/4 cup) finely grated Gruyère
1-1/4 cups heavy cream
Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4
tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8 tsp. salt in a small bowl. Mix in the Gruyère.
When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the
oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.
Re: Brussels Sprouts Casseroles
16281628/Lilly
Brussels Sprouts Gratin
(makes 4-6 servings)
Ingredients:
2 pounds brussels sprouts (trimmed, cut in half)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon nutmeg
salt and pepper to taste
1/4 cup gruyère cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)
1/2 cup panko bread crumbs
1/4 cup gruyere cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)
Directions:
1. Blanch the brussels sprouts until just tender and set aside.
2. Melt the butter in a saucepan.
3. Mix in the flour and let simmer until it just starts to brown a little.
4. Mix in the milk, nutmeg, salt and pepper and cheeses and heat until it thickens.
5. Mix brussels sprouts into the bechamel sauce and pour into a baking dish.
6. Mix the bread crumbs and cheeses and sprinkle on top of the brussels sprouts.
7. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.
Re: Brussels Sprouts Casseroles
16281628/Lilly
Brussels Sprouts Gratin
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006
Serves: 6 servings
Ingredients
1/2 yellow onion, peeled
1 bay leaf
3 whole cloves
3 cups milk
Pinch fresh ground nutmeg
2 pounds Brussels sprouts, halved lengthwise
5 tablespoons unsalted butter
2 tablespoons minced shallots
2 teaspoons minced garlic
3 tablespoons all-purpose flour
1/2 cup grated gruyere cheese
1/2 teaspoon salt, plus a pinch
1/4 teaspoon fresh ground white pepper, plus a pinch
1/2 cup coarse bread crumbs
2 teaspoons roughly chopped parsley leaves
Directions
Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place. Place the onion in a 2-quart saucepan and add the milk. Place the saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from the heat and strain through a fine mesh sieve. Discard solids. Set hot milk aside until ready to use.
Preheat the oven to 400 degrees F.
Steam the Brussels sprouts in a steam basket inserted into a medium saucepan until just tender, 2 to 3 minutes. Arrange the Brussels sprouts in a shallow 2 quart casserole approximately 7 1/2 by 11 inches and set aside as you prepare the sauce.
In a 2-quart saucepan, melt 3 tablespoons of the butter. Add the shallots and minced garlic and saute until fragrant, about 1 minute. Add the flour to the pan and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add the milk to the pan and whisk until smooth. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove the pan from the heat and add the grated cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until melted. Pour the sauce evenly over the Brussels sprouts.
Melt the remaining 2 tablespoons of butter in an 8-inch saute pan. Add the bread crumbs to the pan and toss well to coat. Sprinkle with the remaining pinch of salt and pepper and the chopped parsley. Sprinkle the bread crumbs evenly over the top of the Brussels sprouts and bake until the top is golden brown and the sauce is bubbly, about 25 minutes
Re: Brussels Sprouts Casseroles
16281628/Lilly
Emeril's Brussel's and Cheddar
4 slices thick-cut apple smoked bacon, diced
1 cup onion, small diced
2 cloves garlic, minced
3 tablespoons unsalted butter
1 pound Brussels sprouts, thinly sliced lengthwise (about 1/8-inch)
1 teaspoon chopped fresh thyme
1/4 cup chicken stock or water
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar
Cooking Directions
Preheat the oven to 450 degrees F.
In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 minutes. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add the onions to the pan and cook for 4 minutes or until wilted and beginning to caramelize. Add the garlic to the pan and cook for another 2 minutes, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with the bacon.
Add 1 1/2 tablespoons of butter to the pan along with half the Brussels sprouts and 1/2 teaspoon thyme. Cook the sprouts for 2 to 3 minutes on one side or until they begin to brown. Add 1/2 the chicken stock, 1/4 teaspoon cayenne pepper, 1/8 teaspoon salt, 1/8 teaspoon pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to the bowl with the bacon and onions.
Add the remaining 1 1/2 tablespoons of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
Toss all of the Brussels sprouts with the bacon and onions. Pour the mixture into a 10 by 6 inch baking dish.
Sprinkle the top of the dish with the cheese and bake for 20 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately.
Yield: 4 to 6 servings
Chicken and Rice Soup - from leftovers
Beema
This is one of those recipes that I threw together using leftovers, and things I found in the fridge.
1 carton unsalted vegetable stock
1 cup broccoli slaw (or sliced bits of broccoli and carrots)
1/4 cup thinly sliced celery
1/4 cup finely diced onion
1/2 teaspoon tarragon
1/2 teaspoon black pepper
Combine these ingredients in a Dutch oven and simmer until veggies are soft. Then add:
1 cup chopped cooked chicken (I used the leftovers from General Tso's chicken)
1 cup cooked white rice (also leftover from the Chinese take out dinner)
1 small can creamed corn
Heat this mixture, and if it becomes too thick, thin with unsweetened hot tea until the right consistency for your taste.
Re: Chicken and Rice Soup - from leftovers
The first time I used tea was several years ago when I made a ham soup, using honey baked ham and found it soooooo sweet, that I almost threw it out. In that case, I actually threw some tea bags into the soup pot, and took them out after ten minutes or so, and found that the ultra sweet was gone... Still more sweet than you'd want a soup to be, but that taught me two things: (1) don't make soup from honey baked ham, and (2) if the soup needs to be thinned and "mellowed," tea will do wonders. I use tea mostly for chicken or ham soups, and coffee for beef soups.
Cheesey Beef and Potato Casserole
Beema
Another dish that I made up as I went along... my sister raved about it and asked me to make it again.
3 medium sized red potatoes, thinly sliced with the skins left on
From a medium sweet onion, take four thin slices
1/2 cup fresh green beans, cut into 1" pieces
Put these items in a shallow bowl with some water, and precook in the microwave until just tender crisp. Drain.
Meanwhile:
Cook 1/2 # ground beef, flavored with 1 teaspoon oregano, 1 teaspoon parsley and black pepper, drain.
Arrange the vegetables in the bottom of a glass 7 x 11 baking dish. Layer the ground beef evenly over the top of the potatoes.
In a small sauce pan, melt 8 oz Velveeta cheese, with 1/2 cup light cream, until smooth. Pour this mixture over the top of the ground beef. Then layer slices of mozzella over top (or use shredded), sprinkle with paprika. Bake in 350° oven for 30 minutes or until bubbly hot.