Post by nybirder on Sept 30, 2016 13:33:32 GMT -5
Cooking for Two
July 2011 Recipes
1) Sausage and Mushroom Ragu
2) Savory Lentil & Sausage Stew
3) Bistro Salad with Poached Egg and Warm Bacon Dressing -
4) Grilled Marinated Flat Steak
5) Stuffed Zucchini for Two
6) Pork Tenderloin with Peach Honey Mustard
7) Potatoes Au Gratin
8) Fried Green Beans
9) Dilly Snap Beans
10) Greek Orzo Salad
11) Quick Blueberry Cobbler
12) Asparagus Ham Roll-Ups
13) Classic Antipasto
14) Smoked Salmon Cucumber Boats
15) Honey Balsamic Chicken
16) Potato Nachos
17) Pineapple Chicken Salad
18) Crispy Buffalo Chicken Roll-Ups
19) Homemade Cream-Style Soup Mix
20) Blueberry Scones
21) Ham and Macaroni Salad
22) Quick Potato Salad for One
23) Jell-O Pudding Singles
24) Gelatin Conversions
25) Basil Tomato Soup
26) Cold Cauliflower Soup with Bacon and Croutons
27) Ketchup Variations
28) Italian Sausages and Zucchini
29) Dessert Bruschetta with Nectarine Salsa
Sausage and Mushroom Ragu
Birder
Makes about 4 cups of thick ragu
3/4 pound bulk Italian sausage (I used medium hot)
Olive oil
1/2 lb. crimini (or baby portobello) mushrooms, sliced
1/2 large onion or 1 medium, chopped
1/8 tsp. salt
2 cloves garlic, chopped
One14-ounce can crushed tomatoes
1 cup low-sodium beef broth
1/8 tsp. pepper
1/4 tsp. basil
1 tsp. oregano
1/2 tsp. fennel
1/2 tsp. dried parsley or 1 1/2 tsp. fresh
Note: Some sausage can be salty so I added very little salt while cooking. Salt to taste after sauce has cooked down and thickened.
In a small amount of olive oil, brown the sausage, breaking it up as it browns. Remove from pan and drain on a paper towel if you wish. If there isn’t much oil in the pan, add a little olive oil and add mushrooms and onions. Cook on medium heat for a few minutes and then add garlic. Continue to cook until onions are clear.
Add meat back to pan and stir in tomatoes, beef broth and seasonings. Bring to a boil and then turn down heat to a simmer. Cook uncovered for about 30 minutes, stirring often, or until the sauce has thickened. If it gets too thick, just add a little water. Taste and correct seasonings.
Savory Lentil & Sausage Stew
Lilly
1 lb ground chuck
2 Tbs Creole seasoning
1 lb Kielbasa sausage, sliced on diagonal
1 lb dried lentils
4 cups chicken broth
2 carrots peeled and thinly sliced
1 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
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 add another 1/2 tsp of black pepper.)
Servings: 8
Bistro Salad with Poached Egg and Warm Bacon Dressing
serves two
Beema
1/2 pound slab bacon, cut into 1/2 inch pieces ()
1 medium shallot, thinly sliced
1 1/2 tablespoons plug 1/4 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
2 large eggs, at room temperature
1 small head curly endive (or aka frisee) about 9 oz, torn into bite sized pieces
1.Spread the bacon pieces evenly in a medium skillet, then place the skillet over low heat. When the bacon begins to sizzle, stir it well, then sautéfor about 15 minutes or until crispy and irresistigle. Don't be tempted to raised the heat; the low cooking temperature will help render the fat. Using a slotted spoon, transfer the bacon from the skillet to a plate lined with paper towels, but keep the fat in the pan.
2.Raise the heat to medium, add the shallot and cook for two minutes, or until fragrant. Remove the skillet from the heat and whisk the 1 1/2 tablespoons vinegar, mustard, honey and pepper right into the pan, mixing until the dressing is thick, slightly opaque, and emulsified. Set aside on the stove to keep warm.
3.Bring a medium saucepan, filled halfway with water to a boil over high heat. Crack each of the eggs into two small bowls or teacups (). Stir the remaining 1/4 teaspoon vinegar into the boiling water, then slip the eggs from the bowls into the pan. Cover and poach the eggs for about 3 minutes, or just until the yolks are set. Meanwhile divide the endive between two dinner plates. Top with the crispy bacon.
4.Using a slotted spoon, transfer one poached egg to each of the two plates, placing the eggs on top of the salad. Rewhisk the dressing then drizzle half over each salad. Serve immediately.
Grilled Marinated Flat Steak
Source: ThreeManyCooks.com/Birder
2 Tbsp. each: olive oil, balsamic vinegar, Worcestershire sauce and soy sauce
1 Tbsp. Dijon mustard
1 tsp. garlic powder
1 1/2 lb. thin, flat steak, such as flank, skirt or flatiron
Mix marinade ingredients in a gallon-size zipper-lock bag, add steak, push out air, and marinate at least 30 minutes or up to 2 hours at room temperature. (Can be refrigerated overnight; return to room temperature.)
Heat gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush and lubricate with an oil-soaked rag. Add steak, close lid and grill, turning only once, to desired doneness, 3 1/2 min. for medium rare and about 4 minutes per side for medium. Let rest for 5 minutes. Slice thin and serve.
6 servings
Stuffed Zucchini for Two
Birder
Goes well with mashed potatoes.
1 medium zucchini
1/4 pound ground beef
1/4 pound Italian sausage
1/4 small onion, chopped
2 tablespoons dried bread crumbs
1 tbsp. beaten egg or Eggbeaters
1/2 (14 ounce) can crushed tomatoes plus 1/4 (10.75 ounce) can condensed tomato soup and 1/4 cup water
OR use prepared spaghetti sauce to cover
Preheat oven to 350 degrees (175 degrees C). Grease or spray a small baking dish just large enough to hold the zucchini.
Cut the zucchini in half lengthwise. with a spoon, scoop out the center. Chop and reserve about 3/4 of the center for the stuffing. In a bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini. Place the meat mixture equally into the zucchini halves; mixture should be piled up over the top.
Place the filled zucchini halves into the prepared baking dish. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally.
Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Pork Tenderloin with Peach Honey Mustard
Tasty
Prep: 15 min. Grill: 25 min.
1/2 medium peach, peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pork tenderloin (3/4 pound)
Directions
Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.
In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.
Nutrition Facts: 5-1/2 oz. cooked pork with 3 tablespoons sauce equals 281 calories, 6 g fat (2 g saturated fat), 95 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.
Pork Tenderloin with Peach Honey Mustard published in Cooking for 2 Summer 2008, p26
Potatoes Au Gratin
Beema
large red potatoes, skins on, sliced 1/4" thick
1 cup shredded mozzarella cheese
1/2 cup slivered Swiss cheese (from a block)
1 cup heavy cream
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup freshly grate Parmesan cheese
1 cup French's French fried onions
1/8 teaspoon paprika
Spray the bottom of an 8 x 8 glass baking dish with Pam. Preheat the oven to 350°
Layer the potato slices evenly over the bottom of the baking dish, alternately sprinkle the mozzella and Swiss cheeses over the potatoes, pour the cream over the top, sprinkle the pepper, garlic and onion powder over all, add the Parmesan cheese, evenly sprinkle the fried onions over all, and then add the paprika. Bake for 1 1/2 hours or until potatoes are tender.
Fried Green Beans
serves 4 appetizers or side dishes
Beema/chef Jimmy Bradley, chef and owner of Red Cat in New York City.
1/2 cup Dijon mustard
1/2 cup honey
2 teaspoons light soy sauce
Pinch of dry mustard
4 cups canola oil, for frying
2 large egg whites
1 1/2 cups all - purpose flour
1 1/4 cups club soda
1 pound green beans, ends trimmed
Salt to taste
1. In a medium saucepan, over low heat, whish first 5 ingredients until warmed. Transfer to a small bowl; let cool.
2. In a medium Dutch oven fitted with a thermometer over medium high heat, heat the oil to 350°.
3. In a medium bowl, whish egg whites to soft peaks, Whisk in flour and club soda.
4. Working in batches, dip the beans in batter, then lower into the oil. Fry until golden brown, about three minutes per batch, Drain on paper towels; sprinkle with salt and serve with the dipping sauce.
Dilly Snap Beans
Beema
This recipe is in the August 2011 issue of Country Living magazine and is attributed to author Sara Foster.
Dilly Snap Beans - makes 6 pints of pickled beans
12 small chile peppers
12 sprigs fresh dill
12 garlic cloves, smashed
12 whole cloves
1/4 cup dill seeds
1/4 cup mustard seeds
1/2 cup kosher salt
3 pounds green beans, ends trimmed so bean is no more than 4" in length
5 cups apple cider vinegar
1. In each of six sterilized pint sized canning jars, so all ingredients are standing up, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 teaspoons dill seeds and 2 teaspoons salt. Tightly pack the beans into jars.
2. In a large saucepan over high heat, bring vinegar and 5 cups water to a boil. Pour hot liquid over beans, seal jars tightly, and refrigerate for 2 weeks to allow flavors to develop. Beans will keep, refrigerated for up to 1 month. Serve with sandwiches or as a garnish for Bloody Marys.
Greek Orzo Salad
Lilly
1/8 cup olive oil
1/4 cup fresh lemon juice
1/3 cup pitted kalamata olives, chopped
1 large ripe tomato, seeded and diced
1/2 red bell pepper, chopped
½ large red onion, chopped
½ cup cucumber diced
2 cloves garlic, minced
1/2 teaspoon finely chopped fresh oregano
1 (4 ounce) package crumbled feta cheese
4 oz dried orzo pasta
½ cup chopped fresh parsley
Directions
Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Quick Blueberry Cobbler
Source: LynnesCountryKitchen.net/Birder
2 servings
1-1/8 cups fresh blueberries
1 teaspoon lemon juice
2 tbsp. + 2 tsp. sugar
1/2 tablespoon unsalted butter, cut into small pieces
1/2 cup Buttermilk Baking Mix
1/4 cup half-and-half or milk
Preheat oven to 450 degrees.
Combine blueberries, lemon juice, and 1/4 cup sugar in a 3-cup baking dish. Sprinkle on butter pieces. Place dish in oven to heat while preparing topping.
Combine next 2 ingredients in a bowl and mix until a soft dough forms. Spoon rounded tablespoons of dough onto blueberries, spacing them about 1/2-inch apart. Sprinkle with remaining sugar and bake 13 to 15 minutes or until topping is golden.
Asparagus Ham Roll-ups
Beema
I like this tasty appetizer because (1) it can be made ahead of time, (2) it travels well, (3) no last minute stirring, spreading, etc., and (4) it looks really pretty on a platter. This makes 16 - easily doubled.
16 fresh asparagus spears, trimmed
1 medium sweet red pepper, cut into 16 strips
8 oz. Havarti cheese, cut into 16 strips
8 thin slices deli ham or prosciutto, cut in half lengthwise
16 whole chives
1. In a large skillet, bring 1 inch of water to boil. Add asparagus, cover and cook for three minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. Place an asparagus spear, red pepper strip and cheese strip on each slice of ham. Roll up tightly and use the chive to tie closed. Refrigerate until serving.
(Optional: when I made this, I spread a little mixture of Dijon mustard and mayo on the ham slice before adding the asparagus... adds a lot more flavor. Just be scant with the spread, so it doesn't drip out.)
Classic Antipasto
Beema
This is always a winner,and with the variety of ingredients and flavors, there is something for everyone's taste buds.
Arrange any or all ingredients in groups on a large platter.
1. Meats: smoked ham, salami, mortadella, even smoked sausage cut into coins
2. Cheeses, cubes or slices of hard, soft and semisoft cheeses, such as mozzarella, provolone, Asiago, Parmesan and fontina
3. Olives, include an assortment of green and ripe olives, such as kalamata and Manzanilla
4. Beans, such as canned chickpeas, canellini or fava beans
5. Marinated vegetables, such as mushrooms, artichokes, pepperoncinis, roasted red pepper strips. (I don't recommend the store-bought giardiniera because the vinegar flavor is too overpowering)
6. For a true antipasto, include fish, such as sardines, anchovy fillets or smoked salmon
7. A nice complement is the addition of rustic, fresh-baked Italian bread rounds out the offering.
Smoked Salmon Cucumber Boats
Beema
This is another easy recipe, travels well and looks pretty on the platter. Makes about 3 dozen.
2 large cucumbers, peeled
4 ounces smoked salmon, flaked
1 tablespoon finely chopped onion
1 tablespoon capers, drained
1 tablespoon minced parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper
Cut cucumbers in half lengthwise. Remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into the cucumber halves. Wrap in plastic wrap and refrigerate for 3 to 4 hours or until filling is firm. Cut into 1/2 inch slices.
Honey Balsamic Chicken
Sstetzel
2 Servings
2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
2 teaspoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon dried basil
Directions
Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-7 minutes on each side or until juices run clear. Remove and keep warm.
Add the vinegar, honey and basil to the same skillet; cook and stir for 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.Yield: 2 servings.
Nutrition Facts:
1 chicken breast half equals 232 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 524 mg sodium, 10 g carbohydrate, trace fiber, 29 g protein.Diabetic Exchanges:4 lean meat, 1 fat, 1/2 starch.
Potato Nachos
sstetzel
1 large baking potato
1/8 teaspoon salt
1 bottle (8 ounces) taco sauce
1/2 cup sliced green onions
1/2 cup chopped green chilies
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives
Directions
Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from the heat until golden brown. Turn potatoes; broil until tender. Drizzle with taco sauce; sprinkle with green onions, chilies, cheese and olives. Broil until cheese is melted.
Microwave Method:
Arrange potato slices in a single layer on a microwave-safe plate; sprinkle with salt. Drizzle with half of the taco sauce. Cover and cook on high for 3-1/2 minutes or until tender, rotating plate once. Drizzle with remaining taco sauce; sprinkle with green onions, chilies, cheese and olives. Cover and cook for 30 seconds or until cheese is melted. Yield: 2 snack servings.
Editor's Note:
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts:
1 serving (1 cup) equals 350 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 1,382 mg sodium, 49 g carbohydrate, 7 g fiber, 12 g protein.
Potato Nachos published in Country Woman September/October 1990,
Pineapple Chicken Salad
sstetzel
1 cup cubed cooked chicken breast
1/2 medium apple, chopped
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/4 cup reduced-fat mayonnaise
2 tablespoons slivered almonds
1/4 to 1/2 teaspoon curry powder
2 cups torn mixed salad greens
Directions
In a large bowl, combine the first six ingredients. Serve with greens. Yield:2 servings.
Nutrition Facts:
1 cup chicken salad with 1 cup salad greens equals 301 calories, 16 g fat (2 g saturated fat), 64 mg cholesterol, 302 mg sodium, 17 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 vegetable, 1/2 fruit
Crispy Buffalo Chicken Roll-Ups
sstetzel
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons crumbled blue cheese
2 tablespoons hot pepper sauce
1 tablespoon mayonnaise
1/2 cup crushed cornflakes
Directions
Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.
In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11-in. x 7-in. baking dish.
Bake, uncovered, at 400° for 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.
Nutrition Facts:
1 serving equals 270 calories, 8 g fat (3 g saturated fat), 101 mg cholesterol, 617 mg sodium, 10 g carbohydrate, trace fiber, 37 g protein.
Crispy Buffalo Chicken Roll-ups for Two published in Taste of Home August/September 2011
Homemade Cream-Style Soup Mix
Source: Taste of Home Cooking for Two/Birder
Yield: 3 cups (equivalent to 16 half-cans of condensed soup or 8 whole cans)
2 cups nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 teaspoons dried parsley flakes
2 teaspoons dried minced onion
1 teaspoon dried celery flakes
1 teaspoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year.
Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. (If you want to do the equivalent of a whole can, just double everything and cook a little longer.)
For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms.
For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
Blueberry Scones
Tasty
added a lemon glaze, grated lemon zest in the mix would be good
4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 eggs
3/4 cup plus 2 tablespoons milk, divided
1-1/2 cups fresh or frozen blueberries
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.Yield: 16 scones.
Editor's Note:
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts:
1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.
Blueberry Scones published in Quick Cooking July/August 2002, p54
Ham and Macaroni Salad
Birder
Serves 1 or 2
1/2 cup macaroni or 2 oz. of other cut pasta, cooked
1/4 cup ham, chopped
One hard-boiled egg, chopped or 1/4 cup cheese, grated
1/3 cup sliced celery
1/8 cup chopped sweet onion or sliced green onion
3 tbsp. mayo, regular or light
3/4 tsp. prepared mustard
Salt and pepper to taste
1 tsp. dry ranch dressing mix
Whisk the mayo, mustard, and ranch dressing in a small bowl.
Combine pasta, ham, egg or cheese, celery, and onion in a bowl and mix with the dressing. Taste and salt if necessary.
Quick Potato Salad for One
Source: Idaho Potato Commission/Birder
The key to great potato salad is to gently toss the potatoes with dressing while the potatoes are still warm - this allows for better absorption of flavors.
Yield: 1 serving
1 large Idaho Potato (about 8-10 oz.), peeled and cubed
1/4 cup reduced-calorie mayonnaise
1 tablespoon diced pimiento
2 teaspoons finely chopped onion
2 teaspoons pickle relish
1/2 teaspoon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Place cubed potato in a 9-inch square microwave-safe baking dish; cover and microwave at HIGH 4 to 5 minutes (check earlier), or until potato is tender.
Combine mayonnaise, pimiento, onion, relish, mustard, salt and pepper in a small bowl, stirring well. Add to potatoes, tossing gently to coat. Cover and refrigerate until cool.
Jell-O Pudding Singles
geema
5 MINUTE PUDDING
1 box Jell-O Instant Pudding & Pie Filling (any flavor - 4 servings size)
Divide equally into 4 separate servings
5 MINUTE PUDDING DIRECTIONS:
Add dry pudding mix to 1/2 cup cold milk
Stir vigorously with spoon for 1 1/2 to 2 minutes
Let stand until thickened (Pudding will be soft set and ready to eat within 5 minutes).
Makes 1 serving (or a total of 4 individual servings)
Note: If making ahead cover and store in refrigerator.
2 Tablespoons dry mix (could be slightly more than 2 T)
Warning: Soy milk not recommended as pudding may not set.
Note per Geema: I divided the box of dry instant pudding into 4 tiny cereal bowls from Kiddy Tupperware set with lids. Used coffee mug with 1/2 cup milk and stirred for about 2 minutes and let set a few minutes until thick.
Gelatin Conversions for Two:
Birder
GELATIN WITH SUGAR: 3 tablespoons plus 1 teaspoon = 1/2 package or two servings
OR
DIET GELATIN: 1-3/4 teaspoons sugar-free gelatin = 1/2 package or two servings
1 cup boiling water
Mix dry mix with boiling water until dissolved. Chill until firm.
Gelatin for One
Birder
GELATIN WITH SUGAR: 1 3/4 tablespoons regular Jello gelatin
OR
DIET GELATIN: 3/4 + 1/8 teaspoons sugar-free gelatin
1/2 cup boiling water
Mix dry mix with boiling water until dissolved. Chill until firm.
Basil Tomato Soup
Tasty
1 medium onion, chopped
1 medium carrot, shredded
1-1/2 teaspoons butter
4 medium tomatoes, peeled, seeded and quartered
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup loosely packed fresh basil leaves
1 cup reduced-sodium chicken broth or vegetable broth
Directions
In a small saucepan, saute onion and carrot in butter until tender. Stir in the tomatoes, sugar, salt and pepper. Reduce heat; cover and cook for 10 minutes or until tomatoes are softened. Cool slightly.
Transfer to a blender; add basil. Cover and process until smooth. Return to the pan; stir in broth and heat through. Yield: 2 servings.
Nutrition Facts:
1 cup equals 141 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 673 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges:4 vegetable, 1/2 fat.
Basil Tomato Soup published in Light & Tasty June/July 2007, p35
Cold Cauliflower Soup with Bacon and Croutons
Giada De Laurentiis/Birder
Makes 2 servings
FOR CROUTONS:
1/4 loaf (about 4 ounces) sourdough bread, cut into1/2-inch cubes
1/8 cup extra-virgin olive oil
1/2 tablespoon chopped fresh thyme leaves (or 1/2 tsp. dried)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
FOR SOUP:
5 to 6 strips (about 1/2 pound) thick-cut apple-wood smoked bacon
1 1/2 tablespoons unsalted butter, at room temperature
1 small shallot, thinly sliced
1 stalk celery, chopped to yield about 1/3 cup
1 clove garlic, coarsely chopped
1/2 teaspoon kosher salt (plus more to taste at the end)
1/8 teaspoon freshly ground black pepper (plus more to taste at the end)
3/4 pound cauliflower, cut into 1-inch pieces
1/2 tablespoon chopped fresh thyme leaves (or 1/2 tsp. dried)
2 cups low-sodium chicken broth
FOR THE CROUTONS: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with salt and pepper. Toss until coated. Bake until golden and crispy, about 10 to 12 minutes. Set aside to cool.
FOR THE BACON: On another baking sheet, arrange the bacon in a single layer. Bake for 15 to 17 minutes until brown and crispy. OR fry until crispy in a skillet on the stove, stirring occasionally. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces. Set aside.
FOR THE SOUP: In a saucepan or Dutch oven, melt the butter over medium-high heat. Add the shallots, celery, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the cauliflower, thyme and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the vegetables are tender, about 20 to 25 minutes. In batches, puree the soup in a food processor until smooth or use an immersion blender in the pot. Season with salt and pepper, to taste. Cool the soup to room temperature and refrigerate until ready to serve, at least 2 hours.
Garnish individual servings with bacon and croutons.
Italian Sausages and Zucchini
Source: Cooks.com/Birder
2 servings
3 links or 1/2 lb. Italian sausage
1/2 large or 1 medium onion
1/2 green or red bell pepper
1 - 1 1/2 small or 1/2 - 1 medium zucchini
2 cloves garlic, minced
1 – 1 1/2 tablespoons olive oil
1/2 tablespoon butter
2 – 2 1/2 fresh basil leaves
2 fresh oregano leaves
Salt, pepper and garlic powder, to taste
Pinch of hot pepper (optional)
Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.
Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.
Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.
Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).
Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.
Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).
Serve as is or with a sprinkling of Parmesan cheese.
VARIATION: Serve over wide noodles, spaghetti or with ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts.
Dessert Bruschetta with Nectarine Salsa
tasty
1 medium nectarine, chopped
1/4 cup fresh or frozen raspberries, thawed
1 tablespoon fresh mint leaves, thinly sliced
2 slices pound cake
3 tablespoons Mascarpone cheese
2 teaspoons honey
Whipped cream, optional
Directions
In a small bowl, combine the nectarine, raspberries and mint. Let stand for 5 minutes.
Spread cake slices with cheese; top with nectarine mixture. Drizzle with honey. Serve with whipped cream if desired. Yield: 2 servings.
Nutrition Facts:
1 piece (calculated without whipped cream) equals 358 calories, 26 g fat (14 g saturated fat), 119 mg cholesterol, 143 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein.
July 2011 Recipes
1) Sausage and Mushroom Ragu
2) Savory Lentil & Sausage Stew
3) Bistro Salad with Poached Egg and Warm Bacon Dressing -
4) Grilled Marinated Flat Steak
5) Stuffed Zucchini for Two
6) Pork Tenderloin with Peach Honey Mustard
7) Potatoes Au Gratin
8) Fried Green Beans
9) Dilly Snap Beans
10) Greek Orzo Salad
11) Quick Blueberry Cobbler
12) Asparagus Ham Roll-Ups
13) Classic Antipasto
14) Smoked Salmon Cucumber Boats
15) Honey Balsamic Chicken
16) Potato Nachos
17) Pineapple Chicken Salad
18) Crispy Buffalo Chicken Roll-Ups
19) Homemade Cream-Style Soup Mix
20) Blueberry Scones
21) Ham and Macaroni Salad
22) Quick Potato Salad for One
23) Jell-O Pudding Singles
24) Gelatin Conversions
25) Basil Tomato Soup
26) Cold Cauliflower Soup with Bacon and Croutons
27) Ketchup Variations
28) Italian Sausages and Zucchini
29) Dessert Bruschetta with Nectarine Salsa
Sausage and Mushroom Ragu
Birder
Makes about 4 cups of thick ragu
3/4 pound bulk Italian sausage (I used medium hot)
Olive oil
1/2 lb. crimini (or baby portobello) mushrooms, sliced
1/2 large onion or 1 medium, chopped
1/8 tsp. salt
2 cloves garlic, chopped
One14-ounce can crushed tomatoes
1 cup low-sodium beef broth
1/8 tsp. pepper
1/4 tsp. basil
1 tsp. oregano
1/2 tsp. fennel
1/2 tsp. dried parsley or 1 1/2 tsp. fresh
Note: Some sausage can be salty so I added very little salt while cooking. Salt to taste after sauce has cooked down and thickened.
In a small amount of olive oil, brown the sausage, breaking it up as it browns. Remove from pan and drain on a paper towel if you wish. If there isn’t much oil in the pan, add a little olive oil and add mushrooms and onions. Cook on medium heat for a few minutes and then add garlic. Continue to cook until onions are clear.
Add meat back to pan and stir in tomatoes, beef broth and seasonings. Bring to a boil and then turn down heat to a simmer. Cook uncovered for about 30 minutes, stirring often, or until the sauce has thickened. If it gets too thick, just add a little water. Taste and correct seasonings.
Savory Lentil & Sausage Stew
Lilly
1 lb ground chuck
2 Tbs Creole seasoning
1 lb Kielbasa sausage, sliced on diagonal
1 lb dried lentils
4 cups chicken broth
2 carrots peeled and thinly sliced
1 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
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 add another 1/2 tsp of black pepper.)
Servings: 8
Bistro Salad with Poached Egg and Warm Bacon Dressing
serves two
Beema
1/2 pound slab bacon, cut into 1/2 inch pieces ()
1 medium shallot, thinly sliced
1 1/2 tablespoons plug 1/4 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
2 large eggs, at room temperature
1 small head curly endive (or aka frisee) about 9 oz, torn into bite sized pieces
1.Spread the bacon pieces evenly in a medium skillet, then place the skillet over low heat. When the bacon begins to sizzle, stir it well, then sautéfor about 15 minutes or until crispy and irresistigle. Don't be tempted to raised the heat; the low cooking temperature will help render the fat. Using a slotted spoon, transfer the bacon from the skillet to a plate lined with paper towels, but keep the fat in the pan.
2.Raise the heat to medium, add the shallot and cook for two minutes, or until fragrant. Remove the skillet from the heat and whisk the 1 1/2 tablespoons vinegar, mustard, honey and pepper right into the pan, mixing until the dressing is thick, slightly opaque, and emulsified. Set aside on the stove to keep warm.
3.Bring a medium saucepan, filled halfway with water to a boil over high heat. Crack each of the eggs into two small bowls or teacups (). Stir the remaining 1/4 teaspoon vinegar into the boiling water, then slip the eggs from the bowls into the pan. Cover and poach the eggs for about 3 minutes, or just until the yolks are set. Meanwhile divide the endive between two dinner plates. Top with the crispy bacon.
4.Using a slotted spoon, transfer one poached egg to each of the two plates, placing the eggs on top of the salad. Rewhisk the dressing then drizzle half over each salad. Serve immediately.
Grilled Marinated Flat Steak
Source: ThreeManyCooks.com/Birder
2 Tbsp. each: olive oil, balsamic vinegar, Worcestershire sauce and soy sauce
1 Tbsp. Dijon mustard
1 tsp. garlic powder
1 1/2 lb. thin, flat steak, such as flank, skirt or flatiron
Mix marinade ingredients in a gallon-size zipper-lock bag, add steak, push out air, and marinate at least 30 minutes or up to 2 hours at room temperature. (Can be refrigerated overnight; return to room temperature.)
Heat gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush and lubricate with an oil-soaked rag. Add steak, close lid and grill, turning only once, to desired doneness, 3 1/2 min. for medium rare and about 4 minutes per side for medium. Let rest for 5 minutes. Slice thin and serve.
6 servings
Stuffed Zucchini for Two
Birder
Goes well with mashed potatoes.
1 medium zucchini
1/4 pound ground beef
1/4 pound Italian sausage
1/4 small onion, chopped
2 tablespoons dried bread crumbs
1 tbsp. beaten egg or Eggbeaters
1/2 (14 ounce) can crushed tomatoes plus 1/4 (10.75 ounce) can condensed tomato soup and 1/4 cup water
OR use prepared spaghetti sauce to cover
Preheat oven to 350 degrees (175 degrees C). Grease or spray a small baking dish just large enough to hold the zucchini.
Cut the zucchini in half lengthwise. with a spoon, scoop out the center. Chop and reserve about 3/4 of the center for the stuffing. In a bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini. Place the meat mixture equally into the zucchini halves; mixture should be piled up over the top.
Place the filled zucchini halves into the prepared baking dish. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally.
Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Pork Tenderloin with Peach Honey Mustard
Tasty
Prep: 15 min. Grill: 25 min.
1/2 medium peach, peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pork tenderloin (3/4 pound)
Directions
Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.
In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.
Nutrition Facts: 5-1/2 oz. cooked pork with 3 tablespoons sauce equals 281 calories, 6 g fat (2 g saturated fat), 95 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.
Pork Tenderloin with Peach Honey Mustard published in Cooking for 2 Summer 2008, p26
Potatoes Au Gratin
Beema
large red potatoes, skins on, sliced 1/4" thick
1 cup shredded mozzarella cheese
1/2 cup slivered Swiss cheese (from a block)
1 cup heavy cream
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup freshly grate Parmesan cheese
1 cup French's French fried onions
1/8 teaspoon paprika
Spray the bottom of an 8 x 8 glass baking dish with Pam. Preheat the oven to 350°
Layer the potato slices evenly over the bottom of the baking dish, alternately sprinkle the mozzella and Swiss cheeses over the potatoes, pour the cream over the top, sprinkle the pepper, garlic and onion powder over all, add the Parmesan cheese, evenly sprinkle the fried onions over all, and then add the paprika. Bake for 1 1/2 hours or until potatoes are tender.
Fried Green Beans
serves 4 appetizers or side dishes
Beema/chef Jimmy Bradley, chef and owner of Red Cat in New York City.
1/2 cup Dijon mustard
1/2 cup honey
2 teaspoons light soy sauce
Pinch of dry mustard
4 cups canola oil, for frying
2 large egg whites
1 1/2 cups all - purpose flour
1 1/4 cups club soda
1 pound green beans, ends trimmed
Salt to taste
1. In a medium saucepan, over low heat, whish first 5 ingredients until warmed. Transfer to a small bowl; let cool.
2. In a medium Dutch oven fitted with a thermometer over medium high heat, heat the oil to 350°.
3. In a medium bowl, whish egg whites to soft peaks, Whisk in flour and club soda.
4. Working in batches, dip the beans in batter, then lower into the oil. Fry until golden brown, about three minutes per batch, Drain on paper towels; sprinkle with salt and serve with the dipping sauce.
Dilly Snap Beans
Beema
This recipe is in the August 2011 issue of Country Living magazine and is attributed to author Sara Foster.
Dilly Snap Beans - makes 6 pints of pickled beans
12 small chile peppers
12 sprigs fresh dill
12 garlic cloves, smashed
12 whole cloves
1/4 cup dill seeds
1/4 cup mustard seeds
1/2 cup kosher salt
3 pounds green beans, ends trimmed so bean is no more than 4" in length
5 cups apple cider vinegar
1. In each of six sterilized pint sized canning jars, so all ingredients are standing up, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 teaspoons dill seeds and 2 teaspoons salt. Tightly pack the beans into jars.
2. In a large saucepan over high heat, bring vinegar and 5 cups water to a boil. Pour hot liquid over beans, seal jars tightly, and refrigerate for 2 weeks to allow flavors to develop. Beans will keep, refrigerated for up to 1 month. Serve with sandwiches or as a garnish for Bloody Marys.
Greek Orzo Salad
Lilly
1/8 cup olive oil
1/4 cup fresh lemon juice
1/3 cup pitted kalamata olives, chopped
1 large ripe tomato, seeded and diced
1/2 red bell pepper, chopped
½ large red onion, chopped
½ cup cucumber diced
2 cloves garlic, minced
1/2 teaspoon finely chopped fresh oregano
1 (4 ounce) package crumbled feta cheese
4 oz dried orzo pasta
½ cup chopped fresh parsley
Directions
Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Quick Blueberry Cobbler
Source: LynnesCountryKitchen.net/Birder
2 servings
1-1/8 cups fresh blueberries
1 teaspoon lemon juice
2 tbsp. + 2 tsp. sugar
1/2 tablespoon unsalted butter, cut into small pieces
1/2 cup Buttermilk Baking Mix
1/4 cup half-and-half or milk
Preheat oven to 450 degrees.
Combine blueberries, lemon juice, and 1/4 cup sugar in a 3-cup baking dish. Sprinkle on butter pieces. Place dish in oven to heat while preparing topping.
Combine next 2 ingredients in a bowl and mix until a soft dough forms. Spoon rounded tablespoons of dough onto blueberries, spacing them about 1/2-inch apart. Sprinkle with remaining sugar and bake 13 to 15 minutes or until topping is golden.
Asparagus Ham Roll-ups
Beema
I like this tasty appetizer because (1) it can be made ahead of time, (2) it travels well, (3) no last minute stirring, spreading, etc., and (4) it looks really pretty on a platter. This makes 16 - easily doubled.
16 fresh asparagus spears, trimmed
1 medium sweet red pepper, cut into 16 strips
8 oz. Havarti cheese, cut into 16 strips
8 thin slices deli ham or prosciutto, cut in half lengthwise
16 whole chives
1. In a large skillet, bring 1 inch of water to boil. Add asparagus, cover and cook for three minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. Place an asparagus spear, red pepper strip and cheese strip on each slice of ham. Roll up tightly and use the chive to tie closed. Refrigerate until serving.
(Optional: when I made this, I spread a little mixture of Dijon mustard and mayo on the ham slice before adding the asparagus... adds a lot more flavor. Just be scant with the spread, so it doesn't drip out.)
Classic Antipasto
Beema
This is always a winner,and with the variety of ingredients and flavors, there is something for everyone's taste buds.
Arrange any or all ingredients in groups on a large platter.
1. Meats: smoked ham, salami, mortadella, even smoked sausage cut into coins
2. Cheeses, cubes or slices of hard, soft and semisoft cheeses, such as mozzarella, provolone, Asiago, Parmesan and fontina
3. Olives, include an assortment of green and ripe olives, such as kalamata and Manzanilla
4. Beans, such as canned chickpeas, canellini or fava beans
5. Marinated vegetables, such as mushrooms, artichokes, pepperoncinis, roasted red pepper strips. (I don't recommend the store-bought giardiniera because the vinegar flavor is too overpowering)
6. For a true antipasto, include fish, such as sardines, anchovy fillets or smoked salmon
7. A nice complement is the addition of rustic, fresh-baked Italian bread rounds out the offering.
Smoked Salmon Cucumber Boats
Beema
This is another easy recipe, travels well and looks pretty on the platter. Makes about 3 dozen.
2 large cucumbers, peeled
4 ounces smoked salmon, flaked
1 tablespoon finely chopped onion
1 tablespoon capers, drained
1 tablespoon minced parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper
Cut cucumbers in half lengthwise. Remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into the cucumber halves. Wrap in plastic wrap and refrigerate for 3 to 4 hours or until filling is firm. Cut into 1/2 inch slices.
Honey Balsamic Chicken
Sstetzel
2 Servings
2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
2 teaspoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon dried basil
Directions
Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-7 minutes on each side or until juices run clear. Remove and keep warm.
Add the vinegar, honey and basil to the same skillet; cook and stir for 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.Yield: 2 servings.
Nutrition Facts:
1 chicken breast half equals 232 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 524 mg sodium, 10 g carbohydrate, trace fiber, 29 g protein.Diabetic Exchanges:4 lean meat, 1 fat, 1/2 starch.
Potato Nachos
sstetzel
1 large baking potato
1/8 teaspoon salt
1 bottle (8 ounces) taco sauce
1/2 cup sliced green onions
1/2 cup chopped green chilies
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives
Directions
Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from the heat until golden brown. Turn potatoes; broil until tender. Drizzle with taco sauce; sprinkle with green onions, chilies, cheese and olives. Broil until cheese is melted.
Microwave Method:
Arrange potato slices in a single layer on a microwave-safe plate; sprinkle with salt. Drizzle with half of the taco sauce. Cover and cook on high for 3-1/2 minutes or until tender, rotating plate once. Drizzle with remaining taco sauce; sprinkle with green onions, chilies, cheese and olives. Cover and cook for 30 seconds or until cheese is melted. Yield: 2 snack servings.
Editor's Note:
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts:
1 serving (1 cup) equals 350 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 1,382 mg sodium, 49 g carbohydrate, 7 g fiber, 12 g protein.
Potato Nachos published in Country Woman September/October 1990,
Pineapple Chicken Salad
sstetzel
1 cup cubed cooked chicken breast
1/2 medium apple, chopped
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/4 cup reduced-fat mayonnaise
2 tablespoons slivered almonds
1/4 to 1/2 teaspoon curry powder
2 cups torn mixed salad greens
Directions
In a large bowl, combine the first six ingredients. Serve with greens. Yield:2 servings.
Nutrition Facts:
1 cup chicken salad with 1 cup salad greens equals 301 calories, 16 g fat (2 g saturated fat), 64 mg cholesterol, 302 mg sodium, 17 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 vegetable, 1/2 fruit
Crispy Buffalo Chicken Roll-Ups
sstetzel
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons crumbled blue cheese
2 tablespoons hot pepper sauce
1 tablespoon mayonnaise
1/2 cup crushed cornflakes
Directions
Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.
In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11-in. x 7-in. baking dish.
Bake, uncovered, at 400° for 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.
Nutrition Facts:
1 serving equals 270 calories, 8 g fat (3 g saturated fat), 101 mg cholesterol, 617 mg sodium, 10 g carbohydrate, trace fiber, 37 g protein.
Crispy Buffalo Chicken Roll-ups for Two published in Taste of Home August/September 2011
Homemade Cream-Style Soup Mix
Source: Taste of Home Cooking for Two/Birder
Yield: 3 cups (equivalent to 16 half-cans of condensed soup or 8 whole cans)
2 cups nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 teaspoons dried parsley flakes
2 teaspoons dried minced onion
1 teaspoon dried celery flakes
1 teaspoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year.
Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. (If you want to do the equivalent of a whole can, just double everything and cook a little longer.)
For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms.
For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
Blueberry Scones
Tasty
added a lemon glaze, grated lemon zest in the mix would be good
4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 eggs
3/4 cup plus 2 tablespoons milk, divided
1-1/2 cups fresh or frozen blueberries
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.Yield: 16 scones.
Editor's Note:
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts:
1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.
Blueberry Scones published in Quick Cooking July/August 2002, p54
Ham and Macaroni Salad
Birder
Serves 1 or 2
1/2 cup macaroni or 2 oz. of other cut pasta, cooked
1/4 cup ham, chopped
One hard-boiled egg, chopped or 1/4 cup cheese, grated
1/3 cup sliced celery
1/8 cup chopped sweet onion or sliced green onion
3 tbsp. mayo, regular or light
3/4 tsp. prepared mustard
Salt and pepper to taste
1 tsp. dry ranch dressing mix
Whisk the mayo, mustard, and ranch dressing in a small bowl.
Combine pasta, ham, egg or cheese, celery, and onion in a bowl and mix with the dressing. Taste and salt if necessary.
Quick Potato Salad for One
Source: Idaho Potato Commission/Birder
The key to great potato salad is to gently toss the potatoes with dressing while the potatoes are still warm - this allows for better absorption of flavors.
Yield: 1 serving
1 large Idaho Potato (about 8-10 oz.), peeled and cubed
1/4 cup reduced-calorie mayonnaise
1 tablespoon diced pimiento
2 teaspoons finely chopped onion
2 teaspoons pickle relish
1/2 teaspoon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Place cubed potato in a 9-inch square microwave-safe baking dish; cover and microwave at HIGH 4 to 5 minutes (check earlier), or until potato is tender.
Combine mayonnaise, pimiento, onion, relish, mustard, salt and pepper in a small bowl, stirring well. Add to potatoes, tossing gently to coat. Cover and refrigerate until cool.
Jell-O Pudding Singles
geema
5 MINUTE PUDDING
1 box Jell-O Instant Pudding & Pie Filling (any flavor - 4 servings size)
Divide equally into 4 separate servings
5 MINUTE PUDDING DIRECTIONS:
Add dry pudding mix to 1/2 cup cold milk
Stir vigorously with spoon for 1 1/2 to 2 minutes
Let stand until thickened (Pudding will be soft set and ready to eat within 5 minutes).
Makes 1 serving (or a total of 4 individual servings)
Note: If making ahead cover and store in refrigerator.
2 Tablespoons dry mix (could be slightly more than 2 T)
Warning: Soy milk not recommended as pudding may not set.
Note per Geema: I divided the box of dry instant pudding into 4 tiny cereal bowls from Kiddy Tupperware set with lids. Used coffee mug with 1/2 cup milk and stirred for about 2 minutes and let set a few minutes until thick.
Gelatin Conversions for Two:
Birder
GELATIN WITH SUGAR: 3 tablespoons plus 1 teaspoon = 1/2 package or two servings
OR
DIET GELATIN: 1-3/4 teaspoons sugar-free gelatin = 1/2 package or two servings
1 cup boiling water
Mix dry mix with boiling water until dissolved. Chill until firm.
Gelatin for One
Birder
GELATIN WITH SUGAR: 1 3/4 tablespoons regular Jello gelatin
OR
DIET GELATIN: 3/4 + 1/8 teaspoons sugar-free gelatin
1/2 cup boiling water
Mix dry mix with boiling water until dissolved. Chill until firm.
Basil Tomato Soup
Tasty
1 medium onion, chopped
1 medium carrot, shredded
1-1/2 teaspoons butter
4 medium tomatoes, peeled, seeded and quartered
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup loosely packed fresh basil leaves
1 cup reduced-sodium chicken broth or vegetable broth
Directions
In a small saucepan, saute onion and carrot in butter until tender. Stir in the tomatoes, sugar, salt and pepper. Reduce heat; cover and cook for 10 minutes or until tomatoes are softened. Cool slightly.
Transfer to a blender; add basil. Cover and process until smooth. Return to the pan; stir in broth and heat through. Yield: 2 servings.
Nutrition Facts:
1 cup equals 141 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 673 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges:4 vegetable, 1/2 fat.
Basil Tomato Soup published in Light & Tasty June/July 2007, p35
Cold Cauliflower Soup with Bacon and Croutons
Giada De Laurentiis/Birder
Makes 2 servings
FOR CROUTONS:
1/4 loaf (about 4 ounces) sourdough bread, cut into1/2-inch cubes
1/8 cup extra-virgin olive oil
1/2 tablespoon chopped fresh thyme leaves (or 1/2 tsp. dried)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
FOR SOUP:
5 to 6 strips (about 1/2 pound) thick-cut apple-wood smoked bacon
1 1/2 tablespoons unsalted butter, at room temperature
1 small shallot, thinly sliced
1 stalk celery, chopped to yield about 1/3 cup
1 clove garlic, coarsely chopped
1/2 teaspoon kosher salt (plus more to taste at the end)
1/8 teaspoon freshly ground black pepper (plus more to taste at the end)
3/4 pound cauliflower, cut into 1-inch pieces
1/2 tablespoon chopped fresh thyme leaves (or 1/2 tsp. dried)
2 cups low-sodium chicken broth
FOR THE CROUTONS: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with salt and pepper. Toss until coated. Bake until golden and crispy, about 10 to 12 minutes. Set aside to cool.
FOR THE BACON: On another baking sheet, arrange the bacon in a single layer. Bake for 15 to 17 minutes until brown and crispy. OR fry until crispy in a skillet on the stove, stirring occasionally. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces. Set aside.
FOR THE SOUP: In a saucepan or Dutch oven, melt the butter over medium-high heat. Add the shallots, celery, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the cauliflower, thyme and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the vegetables are tender, about 20 to 25 minutes. In batches, puree the soup in a food processor until smooth or use an immersion blender in the pot. Season with salt and pepper, to taste. Cool the soup to room temperature and refrigerate until ready to serve, at least 2 hours.
Garnish individual servings with bacon and croutons.
Italian Sausages and Zucchini
Source: Cooks.com/Birder
2 servings
3 links or 1/2 lb. Italian sausage
1/2 large or 1 medium onion
1/2 green or red bell pepper
1 - 1 1/2 small or 1/2 - 1 medium zucchini
2 cloves garlic, minced
1 – 1 1/2 tablespoons olive oil
1/2 tablespoon butter
2 – 2 1/2 fresh basil leaves
2 fresh oregano leaves
Salt, pepper and garlic powder, to taste
Pinch of hot pepper (optional)
Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.
Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.
Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.
Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).
Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.
Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).
Serve as is or with a sprinkling of Parmesan cheese.
VARIATION: Serve over wide noodles, spaghetti or with ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts.
Dessert Bruschetta with Nectarine Salsa
tasty
1 medium nectarine, chopped
1/4 cup fresh or frozen raspberries, thawed
1 tablespoon fresh mint leaves, thinly sliced
2 slices pound cake
3 tablespoons Mascarpone cheese
2 teaspoons honey
Whipped cream, optional
Directions
In a small bowl, combine the nectarine, raspberries and mint. Let stand for 5 minutes.
Spread cake slices with cheese; top with nectarine mixture. Drizzle with honey. Serve with whipped cream if desired. Yield: 2 servings.
Nutrition Facts:
1 piece (calculated without whipped cream) equals 358 calories, 26 g fat (14 g saturated fat), 119 mg cholesterol, 143 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein.