Post by nybirder on Sept 30, 2016 15:49:31 GMT -5
Miscellaneous Recipes
Cooking for Two
Please excuse the duplication on some of these. There were recipes that appeared to be missing from the posts when we were copying them from the ToH site. Since then, I have discovered that some of them have already been posted. However, there are quite a few that are new.
1. Individual Chocolate Puddings
2. Chicken Piccata for 2
3. My Favorite Crispy Roast Chicken
4. Apricot & White Chocolate Coffee Cake
5. Haddock Belle Vista
6. No-Bake Turkey Tetrazzini
7. Kale with Spicy Italian Sausage
8. Cocoa Drop Cookies
9. Coffee Cookies
10. Pecan Sandies
11. Sugar Cookies with Pistachio and Dried Cherries
12. Homemade Tartar sauce
13. Maryland Crab Cakes
14. Scalloped Potatoes with Ham
15. Herbed Tomato Fish Bake
16. Peanut Butter Cereal Bars
17. Frosty Caramel Cappuccino
18. Kielbasa, Sauerkraut and Noodles
19. Peaches and Cream Mousse
20. Single Lady Cupcake
21. Blueberry Muffin for One
22. Diner-Style Salisbury Steak
23. Bean Sausage Salad
24. Blueberry Mug Cake
25. Baked Parmesan Eggs
26. Caramel Apple Cake
27. Grits & Cheese Casserole
28. Greek Chicken and Barley Salad
29. Family Favorite Pasta Sauce for Two
30. Turkey or Chicken Pot Pie for 2
31. Slow Cooker Braised Chicken Thighs Dinner
32. Cranberry Apple Cake
33. Salisbury Steak
34. Hearty Tomato, Sausage and Bean Soup
35. Colcannon
36. Italian Fries
37. Hot Cabbage Slaw
38. Creamy Vanilla Pudding
39. Skillet Tortilla Pizza
40. Olive Nut Sandwich Spread (from Heloise)
Individual Chocolate Puddings
Birder
2 servings
Scant 1/2 cup butter, plus extra for greasing
1/4 cup superfine sugar, plus extra for sprinkling
1 3/4 oz. semisweet chocolate, broken into pieces
1 egg
1/2 tsp. vanilla extract
1 Tbsp. flour
Powdered sugar, sifted, for dusting
Lightly whipped cream, to serve
Preheat oven to 400F. Grease two 3/4 cup ovenproof dishes or ramekins and sprinkle with superfine sugar.
Put the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted. Stir until smooth. Let cool.
Put the eggs, vanilla extract, superfine sugar, and flour in a bowl and whisk together. Stir in the melted chocolate mixture. Pour into the prepared dishes and put on a baking sheet.
Bake in the preheated oven for 12 to 14 minutes or until well risen and set on the outside but still molten inside. Let stand for 1 minute, and then turn out onto serving plates.
Dust with powdered sugar and serve at once with whipped cream.
Chicken Piccata for 2
Tasty
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons white wine or reduced-sodium chicken broth
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1-1/2 teaspoons capers
1-1/2 teaspoons butter
2 thin lemon slices
Directions
Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the flour, salt and pepper. Add chicken, one piece at a time, and turn to coat.
In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through. Yield:2 servings.
My Favorite Crispy Roast Chicken
Birder
One 3-4 lb. fryer chicken (no larger than 4 lb. or this method doesn’t work. A larger chicken won't cook evenly. If you need more, do two chickens at the same time.)
1 1/2 tsp. Kosher salt, divided (NOT table salt. The flakes of Kosher salt measure differently and aren’t as salty)
Freshly ground black pepper
Butter or olive oil (optional)
Garlic powder
Ground thyme
Dried basil (or dried herbs of your choice)*
Step 1: Marinate
Wash and dry chicken inside and out.
Sprinkle 1/2 tsp. Kosher salt and a generous amount of pepper inside. Repeat the process on the bottom of the chicken and on the top.
Tightly seal the chicken in a plastic bag, forcing out the air and sealing. Place in a dish to contain possible leaks. Refrigerate for at least 8 hours and up to 24. This process flavors the chicken and removes moisture from the skin, making for a crispy result.
Step 2: Roast
Heat the oven to 425F. NOTE: You might get some smoking and spattering from the chicken because of the high heat. If this bothers you, place thickly sliced potatoes under the rack. The potatoes will soak up the juices but you won’t be able to make gravy.
Take the chicken out of the bag--do not rinse. Tuck the wings under to help support the chicken. You could rub olive oil or butter on at this time if you want. Sprinkle the inside and all around the outside with garlic powder, powdered thyme, and crumbled dried basil. *NOTE: The chicken is delicious with just salt and pepper if you don’t want to use the herbs. Do not use fresh herbs—they will burn.
Place on a rack in a shallow pan breast side down. Roast for 30 min. and then turn chicken right side up. Roast for another 30 to 45 min. or until the chicken tests done. Remove chicken from the oven and place onto a platter.
Let the chicken sit covered loosely with foil for 15 minutes while you make the gravy so the juices will be absorbed back into the meat.
Pour the fat out of the pan, add water and/or low-sodium chicken broth and simmer until all the brown bits stuck on come loose. There won't be many drippings in the pan but they are very concentrated so you will get more gravy than you realize. Be sure to taste before salting--you really won't need much seasoning.
Apricot & White Chocolate Coffee Cake
S&D Jan 2011
12 Servings
Prep: 15 min. Bake: 20 min.
2 cups biscuit/baking mix
2 tablespoons sugar
1 egg
2/3 cup 2% milk
2 tablespoons canola oil
1/2 cup white baking chips
1/2 cup apricot preserves
TOPPING:
1/3 cup biscuit/baking mix
1/3 cup sugar
2 tablespoons cold butter
In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.
Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.
For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.
Nutrition Facts: 1 slice equals 245 calories, 11 g fat (4 g saturated fat), 25 mg cholesterol, 332 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.
Apricot & White Chocolate Coffee Cake published in Simple & Delicious December/January 2011, p69
Haddock Belle Vista
Inspired by the Castlewood Cafe (created by Birder)
1 serving
1 haddock filet, 6-8 oz.
Salt
1/2 garlic clove, minced fine, or a sprinkling of garlic powder
3-4 thin slices of a large sweet onion
2-3 tbsp. jarred roasted red bell pepper, cut in 1/4" strips
4 California black olives, halved, or 2 tbsp. sliced
1 tbsp. butter, cut in small pieces, plus butter for dish
2 tbsp. dry white wine or vermouth
Cooked rice or rice pilaf
Heat the oven to 450F.
Wash and dry the haddock. Butter a baking dish, such as a gratin, that is just large enough to hold the fish. For a single filet, I used a 3-cup oval gratin. Fold the thin end of the filet, if there is one, under so that it will cook evenly. Measure the thickness of the filet.
Salt the fish and sprinkle with minced garlic or garlic powder. Quarter the onion slices and scatter thickly over the filet. Distribute the diced pepper and olives over the top. Drizzle the wine over the fish. Dot all over with butter.
Bake the fish 10 minutes per inch until the thickest part is opaque when spread apart with a knife. Do not over bake. This should take 10-15 minutes.
Serve with the fish on top of the rice and the juices poured over all.
No-Bake Turkey Tetrazzini
Beema
2 cups cooked, cubed turkey (or chicken)
1 cup turkey gravy ( or 1 envelope turkey gravy mix)
1 (4 oz) can mushroom stems and pieces (reserve liquid)
1 (4 oz) can small sweet peas (reserve liquid)
1 tablespoon Worcestershire sauce
1 can cream of mushroom soup
1 jar Newman's Own alfredo sauce (*)
3/4 cup half and half
1/2 cup freshly grated swiss cheese
8 oz. thin spaghetti, broken in half before cooking (**)
Pour the one cup of turkey gravy into a large skillet. (If no gravy available, empty the contents of one package turkey [or chicken] gravy mix into the skillet, stir the reserved liquids from the mushrooms and peas and enough water to make one cup liquid into the mix, over medium heat until smooth. If using the gravy, liquids need not be reserved.)
Slowly add the cream of mushrooms soup, then the half and half, Worcestershire sauce, stirring until smooth. Add the alredo sauce, stir until smooth, and then add the swiss cheese, stirring until creamy smooth. Add the mushrooms, peas and finally the turkey to the skillet, reduce heat to low, cover and carefully simmer until heated through.
Meanwhile, cook the spaghetti according to pasta directions, drain. Combine the pasta and the turkey mixture, and serve immediately.
Kale with Spicy Italian Sausage
Adapted from: abushelofwhat.com/Birder
Serves 2
2 links spicy Italian sausage (1/2-3/4 of a lb)**
1/2 tbsp olive oil (optional)
1 medium clove garlic, peeled and minced
4 packed cups of washed, coarsely chopped kale* (Could also use broccoli rabe, but any other less-sturdy greens are not recommended.)
2 ripe tomatoes, coarsely chopped (Off season, go with vine tomatoes, cherry or grape tomatoes. Avoid hothouse--bland, watery, blah.)
Dash of white wine, chicken broth, or pasta water (optional)
Parmesan cheese
Good bread of your choice or pasta
*To trim kale, fold the leaf in half, take a sharp knife and slice away the thick stalk (a.k.a rib), then very coarsely chop.
**Note: This dish is also delicious with sweet Italian sausage and sausage with fennel. I used medium-hot fennel sausage and it was just right.
Heat pan, cook sausages on medium-low, covered, turning every few minutes until browned and cooked through. Remove sausages and let sit.
Reduce heat to low, add 1/2 tbsp olive oil and scrape bottom of pan. Add diced garlic and saute for 1 minute, or until just brown. Add kale and tomatoes, let simmer on low, while tending to sausage.
Slice sausages into 1/2 inch rounds. Add immediately to kale and tomatoes.
Stir to combine in pot, still on low heat. Cover with lid, and let simmer, approx. 5 minutes, or until kale is wilted and tomatoes are cooked down. Stir occasionally, to ensure even cooking. The spices from the sausage flavor the whole dish, so no need for adding anything else. You could, if you felt inclined, add a dash of white wine or chicken broth if the tomatoes weren't juicy enough.
At this point, you can serve as is, sprinkled with freshly grated Parmesan and with bread for soaking up the juices.
If you serve with pasta, boil it according to package directions, drain (reserving a little pasta water on the side) and add directly to the pan with the sausage and kale. I drizzled in a little very good extra virgin olive oil and a couple of tablespoons of pasta water to loosen the mix and simmered a minute to combine the flavors. Serve with Parmesan.
Cocoa Drop Cookies
from my Old Tattered Fanny Farmer Cookbook 9th Edition/Geema
These are a soft cake-like textured brownie-like cookie.
1/2 cup butter (I usually use margarine)
1 cup sugar
1 egg or 2 yolks, well beaten (I use an egg)
1 tablespoon cream or milk (I use milk)
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour**
1/4 teaspoon salt
1 teaspoon baking powder
1/4 to 1/3 cup dry cocoa powder* (depending on how chocolately (is that a word) you like them)
Cream butter (margarine). Beat in sugar, egg, cream or milk and vanilla. Add flour, salt, baking powder and cocoa sifted together. Mix well. Arrange by teaspoonfuls on buttered cookie sheet, 1 inch apart. Bake about 8 minutes at 375°F. Makes 50 to 60 cookies. (I only get 36 to 40 as I make them larger.) Today I only got 32.
*You can use 2 squares melted chocolate, before adding flour – I always use the cocoa.
You can Frost them with Chocolate Frosting (I never have – we like them plain.)
** If you use margarine you may need 2 more Tablespoons flour
Coffee Cookies
Geema/Source: from my Old Tattered Fanny Farmer Cookbook 9th Edition
Another favorite that I have even doubled and tripled.
1/2 cup shortening
2/3 cup sugar
2 tablespoons instant coffee
1 egg
3/4 cup sifted all-purpose flour or pastry flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped nuts (omit – never used)
Cream shortening and sugar until very light and fluffy. Add other ingredients. Arrange by teaspoonfuls on butter and floured cookie sheet. Bake at 350°F until edges are firm and top is dry (about 12 minutes). Remove from pan immediately. Makes 36 cookies.
Note: IT IS A MUST THAT YOU “BUTTER AND FLOUR” THE COOKIE SHEET and re-flour between pans.
Source: from my Old Tattered Fanny Farmer Cookbook 9thEdition
Pecan Sandies
Tasty
1/2 cup butter or margarine
1/4 cup sugar
1 tsp vanilla extract
1 cup cake flour
1/2 cup finely chopped pecans
In a mixing bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1” balls. Place on a greased baking sheet. Bake at 350 for 15 - 18 minutes or until bottom edges are golden brown. Cool on a wire rack. Makes about 18 cookies.g
Sugar Cookies with Pistachio and Dried Cherries
Source: Quick-Fix Meals with Robin Miller/Birder
16 cookies
NOTE: For variety, you can cut the roll in half and make two batches with different nuts and dried fruits. Try almonds and chopped apricots. You can also freeze half the roll of dough if you are baking for one person and want only 8 cookies. I have never used the white chocolate --the cookies are good even without it.
1 (16-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Preheat the oven to 350 degrees F.
Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
Homemade Tartar Sauce
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 10 min.
Ingredients
1/4 cup mayonnaise
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons dill pickle relish, drained
1 teaspoon chopped pimiento-stuffed olives
3/4 teaspoon dried minced onion
Directions
In a bowl, combine all of the ingredients. Cover and chill until serving. Yield: 1/4 cup.
Nutritional Analysis: 2 tablespoons equals 211 calories, 22 g fat (3 g saturated fat), 10 mg cholesterol, 274 mg sodium, 2 g carbohydrate, trace fiber, trace protein.
Homemade Tartar Sauce published in Cooking for 2 Spring 2005, p9
Maryland Crab Cakes
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 25 min.
Ingredients
2 tablespoons finely chopped onion
1 tablespoon minced celery
1 tablespoon minced green pepper
1 teaspoon butter
2 tablespoons egg substitute
2 tablespoons mayonnaise
2 tablespoons seasoned bread crumbs
1/2 teaspoon seafood seasoning
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
Tartar sauce, optional
Directions
In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes.
In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.
Nutritional Analysis: 2 crab cakes equals 310 calories, 22 g fat (3 g saturated fat), 70 mg cholesterol, 814 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges:3 lean meat, 2 fat, 1/2 starch.
Maryland Crab Cakes published in Cooking for 2 Spring 2005, p8
Scalloped Potatoes with Ham
Cooking for 2/Tasty
2 Servings
Prep: 25 min. Bake: 55 min.
Ingredients
2 teaspoons butter
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
Dash Cajun seasoning
1/2 cup 2% milk
1-1/2 teaspoons sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion
Directions
In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.
Place half of the potato slices in a 1-qt. baking dish coated with cooking spray. Layer with the ham, onion and half of the white sauce. Repeat layers.
Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
Nutritional Analysis: 1 cup equals 485 calories, 21 g fat (11 g saturated fat), 108 mg cholesterol, 487 mg sodium, 40 g carbohydrate, 3 g fiber, 33 g protein.
Scalloped Potatoes with Ham published in Cooking for 2 Spring 2005, p15
Herbed Tomato Fish Bake
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
3/4 pound cod, haddock or orange roughy fillets
1/3 cup canned Italian diced tomatoes, drained
3 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1-1/2 teaspoons lemon juice
1/2 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce, optional
3 teaspoons minced fresh basil, divided
Directions
Place the fillets in a 1-qt. baking dish coated with cooking spray. Combine the next eight ingredients. Pour over fillets. Sprinkle with 2 teaspoons basil. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with remaining basil. Yield: 2 servings.
Nutritional Analysis: 1 serving equals 160 calories, 1 g fat (trace saturated fat), 73 mg cholesterol, 301 mg sodium, 5 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 very lean meat, 1 vegetable.
Herbed Tomato Fish Bake published in Cooking for 2 Spring 2005, p18
Peanut Butter Cereal Bars
Cooking for 2/Tasty
8 Servings
Prep/Total Time: 30 min.
Ingredients
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup light corn syrup
2-1/2 teaspoons butter, divided
1 cup crisp rice cereal
1/4 cup chopped pecans
1/2 cup semisweet chocolate chips
Directions
In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from
the heat; stir in the cereal and pecans. Press into a 9-in. x 5-in. loaf pan coated with cooking spray.
In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator. Yield: 8 bars.
Nutritional Analysis: 1 bar equals 201 calories, 11 g fat (4 g saturated fat), 3 mg cholesterol, 98 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Peanut Butter Cereal Bars published in Cooking for 2 Winter 2006, p27
Frosty Caramel Cappuccino
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 10 min.
Ingredients
1 cup half-and-half cream
1 cup 2% milk
3 tablespoons plus 2 teaspoons caramel ice cream topping, divided
2 teaspoons instant coffee granules
8 to 10 ice cubes
4 tablespoons whipped cream in a can
Directions
In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth.
Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately. Yield: 2 servings.
Nutritional Analysis: 1-1/2 cups equals 337 calories, 16 g fat (11 g saturated fat), 75 mg cholesterol, 262 mg sodium, 36 g carbohydrate, trace fiber, 9 g protein.
Frosty Caramel Cappuccino published in Cooking for 2 Winter 2006, p27
Kielbasa, Sauerkraut and Noodles
Birder
2 servings
8 oz. kielbasa
8 oz. sauerkraut, well drained in a colander
1 1/2 tsp. butter
1 tsp. olive oil
1/2 large onion, diced
1/4 cup dry white wine
3 oz. egg noodles
Preheat oven to 350°F. Place sauerkraut in a saucepan, cover in water and bring to a low boil for about 5 minutes. Drain.
Cook the noodles according to the package directions in salted water. Drain well.
While the noodles are cooking, melt butter in a pan with the olive oil. Sauté the onions until soft. Add the sauerkraut and wine. Sauté on medium-low for about 5-10 minutes, depending on the moisture in your sauerkraut, evaporating much of the wine but leaving some moisture.
Mix in the drained noodles. The mixture should be moist--add a little water or chicken broth to loosen it up if necessary. (Or, if you don't want a crispy edge on your noodles, layer the them on the bottom and then top with the sauerkraut/onion mix.)
Cut the kielbasa into 4" pieces then cut lengthwise. Transfer the noodle mixture to a buttered 8” x 6” or other small baking dish that is just large enough to hold a single layer of kielbasa. Place the kielbasa cut side up on top of the sauerkraut and noodles and bake for about 30 - 35 minutes until the kielbasa is done.
Peaches and Cream Mousse
Aleida--taken from Weight Watchers (Two's Company magazine)
3/4 cup frozen unsweetened sliced peaches, thawed
1 1/2 tsp unflavoured gelatin
1/3 cup apricot nectar
1 1/2 Tbsp sugar
1 1/2 Tbsp peach schnapps (may substitute apricot nectar)
1/8 tsp almond extract
1 cup frozen reduced-calorie whipped topping, thawed and divided
Place peaches in a food processor or blender; process until smooth.
Sprinkle gelatin over apricot nectar in a small saucepan; let stand 1 minute. Stir in puréed peaches and sugar. Cook over medium heat, stirring until gelatin dissolves. Remove from heat; stir in schnapps and almond extract. Pour into a bowl; chill 1 hour or until consistency of unbeaten egg white.
Gently fold in 3/4 cup whipped topping. Spoon mixture evenly into 2 parfait glasses. Cover and chill until set. Top each parfait with 2 Tablespoons whipped topping; garnish with mint leaves, if desired.
Single Lady Cupcake
Birdy
chocolatecoveredkatie.com/chocolate-covered-recipes/most-popular/single-lady-cupcakes/
(makes just one cupcake)
3 tbsp flour (30g) (See directions for flour notes)
Heaping 1/16th tsp salt
1 tbsp applesauce, oil, pre-melted margarine (such as Earth Balance or Smart Balance Light), or a combination
1 tbsp plus 1 tsp liquid (milk of choice or water)
1/4 tsp vanilla extract
1/4 tsp baking powder
Sweetener (No specific amount--since tastebuds are so different. For normal tastebuds, 1 - 1 1/2 tbsp of sugar or Splenda, or 1 to 1 1/2 packets of stevia should be about right. If you use liquid sweetener, cut back a tiny bit on the other liquid.)
Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15 minutes. Alternatively, you can cook in the microwave, in a greased mug or ramekin. (Microwave times will vary, depending on the flour you use and the strength of your microwave.)
Notes on flour: If you use whole-wheat pastry or spelt flour for cupcakes, you’ll get a denser (more muffin-like) cake. Still delicious! White flour and Bob’s gluten-free also work. I wouldn’t recommend plain whole-wheat flour. (Also, be warned if you’ve never done fat-free baking: subbing all the oil in a recipe for applesauce will give you a gummier result. Once again, still delicious, but much denser than your traditional cupcake with oil.)
Nutritional Info:
Calories: 110
Fat: 0.5 g (with applesauce)
Protein: 4 g
Carbohydrates: 23 g
Fiber: 4 g
WW points (new system): 3
Blueberry Muffin for One
Makes one cupcake, Single-Lady style!
3 tbsp spelt flour (30g) (or whole-wheat pastry, white, or Bob’s gluten-free)
1/4 tsp baking powder
Heaping 1/16 tsp salt
1-2 tbsp blueberries (fresh or frozen)
1/2 tsp vanilla extract
1 tbsp unrefined coconut oil (You can sub a different oil; however the coconut oil gives it a rich flavor and fun texture. You can use applesauce for a fat-free version.)
1 tbsp plus 1 tsp milk of choice (Use less if using liquid sweetener.)
1 tbsp sugar or Splenda or 1 packet stevia (I omitted, but most people will want some sweetener)
Preheat your oven to 330 degrees. (Or see microwave note, below.) Mix dry ingredients, then add wet. Mix until just combined (don’t overmix), and bake for 17 minutes or so. (Baking time will vary, depending on the flour and oil/applesauce you use.)
If you don’t want to heat your oven for just one muffin, you can make this in the microwave! Just grease/spray a little dish, pour batter in, heat for 90-ish seconds, and enjoy!
Diner-Style Salisbury Steak
Birdy
Adapted from Mr. Food
Serves: 2-4
Preparation Time: 5 min
Cooking Time: 10 min
3/4 pound lean ground beef
1 scallion, finely chopped
1/8 cup seasoned bread crumbs
1/2 beaten egg or 1 egg white or 1/8 cup Eggbeaters
1 1/2 tsp. prepared yellow mustard
3/4 cup beef gravy, homemade, canned, or from a mix
1/4 cup water
1 teaspoon prepared horseradish
1/4 pound fresh mushrooms, sliced
Coat a skillet with cooking spray.
In a medium bowl, combine ground beef, scallions, bread crumbs, egg, and mustard; mix well. Shape into 2-4 1/2 inch-thick oval patties.
Heat skillet over medium-high heat and cook patties 3 to 4 minutes per side, or until no pink remains.
Add gravy, water, horseradish, and mushrooms and cook 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.
Bean Sausage Salad
Birdy
2 servings
1/2 (15.5 oz.) can of small white beans, rinsed (about a cup)
2 oz. green beans, cooked to crisp-tender, sliced crosswise into pieces
3 oz. jarred roasted red peppers
1/4 onion, finely chopped
1 1/2 tsp. red wine vinegar
1 tbsp. oil
Salt and pepper
1/2 cup cilantro or parsley, roughly chopped
6 oz. kielbasa sausage, sliced
In a bowl, combine beans, peppers, onion, vinegar, 1/2 tbsp. oil, salt and pepper, fold in cilantro or parsley.
Heat remaining oil in a skillet. Add sausage, cook until slightly browned. Toss with bean salad, then serve at room temperature.
Blueberry Mug Cake
Birdy/Source: kirbiecravings.com
1-2 servings
4 tablespoons all-purpose flour (1/4 cup)
5 tablespoons white granulated sugar
1/2 tsp baking powder
1 egg
3 tablespoons milk
3 tablespoons oil
7-8 fresh blueberries
Mix all ingredients except blueberries in an oversized mug until smooth. Drop in fresh blueberries. Heat in microwave for about 1 1/2 minutes. Cool for a few minutes and eat while warm.
Baked Parmesan Eggs
Birdy
Adapted from: Pop it in the Toaster Oven by Lois DeWitt
2 servings (this can be doubled to fit 4 cups in the toaster oven as in the original recipe)
2 large eggs, each cracked into a small oiled 1-cup baking dish
2 tablespoons grated Parmesan cheese
2 tablespoons fat-free half-and-half
Salt and freshly ground black pepper
Possible additions: crumbled lean turkey bacon, precooked turkey sausage crumbles, Worcestershire sauce, chopped Spanish olives, chopped peppers and onions, shredded low-fat cheese, salsa—whatever you want.
Preheat the toaster oven to 400F.
Top each egg with 1 tablespoon Parmesan cheese and 1 tablespoon half-and-half. Season to taste with salt and pepper and add any preferred additions.
Bake for 8-10 minutes, or to your preference, testing the eggs by touching the surface with a spoon for the desired firmness after 5 minutes.
Caramel Apple Cake
Tasty
1/2 cup chopped walnuts
1/3 cup packed brown sugar
1 cup flaked coconut
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
1/2 cup evaporated milk
1/2 cup water
2 cups finely shredded peeled apples
CARAMEL TOPPING:
1/3 cup packed brown sugar
1/4 cup evaporated milk
2 tablespoons butter
In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients.
In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly.
Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack. Yield: 12-15 servings.
Nutritional Facts 1 serving (1 piece) equals 298 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 353 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Caramel Apple Cake in Country WomanMay/June 1996, p33
Grits & Cheese Casserole
BobbiJoz
2 Tbsp. quick cooking grits
1/2 Tbsp. dried onions -- I diced a good sized slice of onion in place of the dried onions & chives
1 Tbsp. bacon bits
1 tsp. dried chives
1/2 tsp. salt
pinch pepper
2/3 cup water
1 small egg, lightly beaten (I used 3 Tbsp. egg substitute)
2 Tbsp. shredded cheddar cheese
Preheat oven to 350 degrees F. (I use toaster oven or microwave)
Mix dry ingredients in an oven proof mug.
Heat water to boiling and mix into the dry ingredients. Let stand for 5 minutes. Add egg and cheddar cheese. Bake for 20 to 25 minutes. I microwaved for 3 minutes instead.
Greek Chicken and Barley Salad
Doubled ingredients
Annrma
Salad:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided Used homemade
1 cup uncooked pearl barley 1 cup yields 3 cups cooked
2 cups cubed seeded cucumber
1 cup grape tomatoes, halved
1/2 cup cubed yellow bell pepper Used red and orange cuz that's what I had. Also added some diced red onion.
1/3 cup reduced-fat feta cheese Used regular and used more than double
1/4 cup chopped pitted kalamata olives (Will use Castelvetranto...DH likes these!)
Dressing:
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil Added snipped chives, dill, & lovage
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced Used a total of 4 cloves
Preparation
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth. I would skip the "browning" and just poach.
2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl. At the end of 35 minutes, there was still some liquid. Tasted the barley; it was tender. .just al dente. So I drained the barley using a fine mesh strainer.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
From "Cooking Light" J/F 2010, pg. 182
Family Favorite Pasta Sauce for Two
Beema
1/4 pound bulk Johnsonville® Ground Sausage
1/2 cup chopped onion
1 small garlic clove, minced
3/4 teaspoon olive oil
1 cup diced tomatoes
3 tablespoons Italian tomato paste
2 tablespoons water
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon packed brown sugar
3/4 teaspoon balsamic vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon Italian seasoning
Dash coarsely ground pepper
Hot cooked pasta of your choice
Directions
In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until flavors are blended. Serve with pasta. Yield: 2 servings.
Nutritional Facts 3/4 cup (calculated without pasta) equals 187 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 950 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.
Turkey or Chicken Pot Pie for 2
Birdy
Adapted for 2 servings from Turkey Potpies in Cooking for 2 Spring 2009, p. 43
1/2 small onion, chopped
1/2 medium carrot, chopped
1/4 cup diced peeled potato
1/8 cup chopped celery
2 tbsp. butter, cubed
2 tbsp. + 2 tsp. all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1/2 cup 2% milk
1/2 cup chicken broth
1 cup cubed cooked turkey (or chicken)
1/4 cup frozen peas
1/2 sheet refrigerated pie pastry (wrap other half tightly and freeze)
In a large saucepan, saute the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; divide mixture among four ungreased 5-in. pie plates.
Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-in. circle; place over filling. Trim, seal and flute edges; cut slits to vent.
Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving.
To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.
Feb. to May 2012
Slow Cooker Braised Chicken Thighs Dinner
Birdy
Adapted from: Mr. Food
Serves: 2
Cooking Time: 7 hr
1 medium onion, halved lengthwise and sliced
3 new potatoes (about 3/4 pound), cut into 1/4-inch slices
1 1/2 cups baby carrots
Salt and black pepper (adjust to your taste)
3 tbsp. chicken broth
3 tbsp. dry white wine (*See Note)
3/4 teaspoon minced garlic
Rounded 1/4 teaspoon dried thyme
3/4 teaspoon paprika
4 bone-in, skinned chicken thighs (1-1/4 to 1-1/2 pounds)
Place onion in a lightly greased 3-quart slow cooker; top with potatoes and carrots.
In a medium bowl, combine 1/2 teaspoon salt, dash of pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, 3/8 tsp. salt, and dash of pepper; rub evenly over chicken thighs, and arrange over vegetables.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked and tender.
* Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.
Cranberry Apple Cake
Tasty
Both tart and sweet, this moist cake is best served warm on a cold winter’s night.
Brown sugar, packed 1/4 cup
Butter (or hard margarine), softened 1 tbsp.
Chopped frozen cranberries, thawed 1/4 cup
Chopped peeled cooking apple 1/4 cup (such as McIntosh)
All-purpose flour 1/2 cup
Baking powder 1/2 tsp.
Salt 1/8 tsp.
Large egg, fork-beaten 1
Buttermilk (or soured milk) 1/4 cup
Brown sugar, packed 1/3 cup
Cooking oil 1 1/2 tbsp.
Vanilla extract 1/4 tsp.
Combine first amount of brown sugar and butter in ungreased 7x 3 inch (18 x 7.5 cm) foil loaf pan. Bake in 350°F (175°C) oven for about 5 minutes until sugar starts to bubble.
Scatter cranberry and apple over brown sugar mixture. Set aside.
Combine next 3 ingredients in medium bowl. Make a well in centre. Combine remaining 5 ingredients in small bowl. Add to well. Stir until just moistened. Spread evenly over cranberry mixture. Bake for about 35 minutes until wooden pick inserted in centre of cake comes out clean.
Let stand on wire rack for 5 minutes. Run knife around inside edge of pan. Invert onto serving plate. Cuts into 4 pieces.
Salisbury Steak
Tasty
From--Company’s Coming
1/3 c dried breadcrumbs
½ tsp salt
¼ tsp pepper
2 tbsp finely minced onion
1/3 c milk
2 tsp soy sauce
1 tsp beef bouillon powder
1lb lean ground beef
Measure breadcrumbs, salt, pepper, onion, milk, soy sauce and bouillon powder in to a bowl and stir. Add ground beef and mix well. Shape into 4 small oval patties about ¾” thick. Broil 8 - 10 minutes per side until browned and cooked through.
Hearty Tomato, Sausage and Bean Soup
Tasty
Canadian Living Magazine: February 2011
4 tsp vegetable oil
1 onion , finely chopped1
1 carrot , finely chopped
1 rib celery , finely chopped
2 cloves garlic , minced
1 hot green chili peppers , (optional)
1/4 tsp salt
1/4 tsp pepper
2 (8 oz/250 g total) Italian sausages , casings removed
2 cans (28 oz/796 mL each) whole tomatoes
1 can (19 oz/540 mL) navy beans , drained and rinsed
1 cup sodium-reduced chicken broth
1 cup water
1/3 cup chopped fresh oregano
1 tsp granulated sugar
In Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, chili pepper (if using), salt and pepper, stirring occasionally, until softened, about 6 minutes.
Increase heat to medium-high; add sausages and sauté for 5 minutes, breaking up with spoon.
Stir in tomatoes, breaking up with spoon. Add beans, chicken broth, water, oregano and sugar; bring to boil. Reduce heat and simmer until slightly thickened, 15 to 20 minutes. Discard hot pepper.
About the only change I might make another time would be to take some of the beans and run them thru' the food processor, just to thicken the liquid a bit.
Colcannon
Birdy
By Kevin D. Weeks., About.com Guide
"This version of colcannon kicks the original dish up a notch by substituting spinach for cabbage and adding green onion and bacon."
Serves 2
1 lb. (about 2 medium) russet (baking) potatoes; peeled and cut into 1-inch pieces
1 cup plain frozen spinach, cooked according to package directions
1/3 cup milk
2 tablespoons unsalted butter, cut into bits and softened
Salt and pepper to taste
4 strips bacon; cooked and coarsely chopped
2 green onion; sliced into rings
1. Place potatoes in a 3 quart saucepan, cover well with salted water, and bring to a boil. Reduce heat and simmer, covered, until tender - about 15 minutes.
2. Meanwhile, heat milk in a small pan with butter over medium-low heat - do not boil - until butter is melted and milk is hot to the touch.
3. When potatoes are done and mash them with a fork. They should still contain some lumps. Stir in milk/butter and add salt and pepper to taste.
4. Mix spinach and bacon into potatoes along with most of the green onion rings, but reserve some for garnish.
Italian Fries
Birdy
Source: SimpleMeals Yahoo group
2 servings
1 large russet potato, cut into long 1/4 inch thick strips
1 Tbsp. olive oil
3/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/2 tsp. garlic, minced
2 Tbsp. chopped parsley
3 Tbsp. freshly grated Parmigiano Reggiano cheese
Preheat oven to 425. Measure out a sheet of parchment to fit a baking sheet and set aside. Put an empty baking sheet in oven and heat for 15 minutes.
In large bowl, toss potatoes, olive oil, salt, pepper, garlic, parsley and cheese. Line baking sheet with parchment and quickly arrange potato strips on sheet one layer deep. Bake for about 10 minutes.
Remove and, using tongs, turn strips over and bake another 8 to 10 minutes or until potatoes are golden brown. Remove, taste for salt and pepper and serve at once.
Hot Cabbage Slaw
Birdy
From: Peak of the Market
Serves 2-3
1 slice bacon
1/2 lb green cabbage
1/8 cup water
1/2 medium carrot, grated
1/8 cup cider vinegar
1 tbsp flour
1/2 tbsp sugar
In medium skillet, sauté bacon until crisp. Thinly slice cabbage.
Remove bacon from skillet; set aside to drain on paper towels; reserve 1/2 tbsp bacon fat in skillet. Add cabbage, carrot and water to skillet. Cover and cook over low heat until cabbage has wilted.
Meanwhile, in small bowl; combine vinegar, flour, and sugar; stir until blended. Pour over cabbage. Cook, stirring, until mixture has thickened and cabbage looks glazed. Turn into serving bowl. Crumble bacon over top and serve immediately.
Creamy Vanilla Pudding
Sue Stetzel
2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1-1/2 teaspoons butter
1/2 teaspoon vanilla extract
Directions
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Yield: 2 servings.
Nutrition Facts: 1/2 cup equals 181 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 241 mg sodium, 22 g carbohydrate, trace fiber, 5 g protein.
Skillet Tortilla Pizza
Birdy
Source: Simply Recipes
Yield: Each tortilla pizza serves one.
Flour tortillas (about 8-inches diameter)
Grated mozzarella cheese
Tomato sauce
Fresh basil leaves, thinly sliced
1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.
2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.
3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.
4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife. Serve immediately.
Olive Nut Sandwich Spread (from Heloise)
Geema
6 oz cream cheese (room temperature) – We use the whole 8 oz.
1/2 C chopped pecans
1/2 C chopped salad olives (salad olives are the ones with pieces)
1/2 C mayonnaise
2 T olive juice (from jar/can)*
dash of pepper
Mash cream cheese with fork and add mayonnaise. Then add rest of ingredients. Stir well. This will be mushy. Put in pint jar and refrigerate for at least 24 to 48 hours. Mixture will thicken.
Serve on crackers or toasted or un-toasted party rye slices.
Note: The little long square pre-sliced rye loaves from the deli area are best.
Although I have made the loaves in my PC canapé tins using the different shapes.
Careful - this is addictive!! Wink
Cooking for Two
Please excuse the duplication on some of these. There were recipes that appeared to be missing from the posts when we were copying them from the ToH site. Since then, I have discovered that some of them have already been posted. However, there are quite a few that are new.
1. Individual Chocolate Puddings
2. Chicken Piccata for 2
3. My Favorite Crispy Roast Chicken
4. Apricot & White Chocolate Coffee Cake
5. Haddock Belle Vista
6. No-Bake Turkey Tetrazzini
7. Kale with Spicy Italian Sausage
8. Cocoa Drop Cookies
9. Coffee Cookies
10. Pecan Sandies
11. Sugar Cookies with Pistachio and Dried Cherries
12. Homemade Tartar sauce
13. Maryland Crab Cakes
14. Scalloped Potatoes with Ham
15. Herbed Tomato Fish Bake
16. Peanut Butter Cereal Bars
17. Frosty Caramel Cappuccino
18. Kielbasa, Sauerkraut and Noodles
19. Peaches and Cream Mousse
20. Single Lady Cupcake
21. Blueberry Muffin for One
22. Diner-Style Salisbury Steak
23. Bean Sausage Salad
24. Blueberry Mug Cake
25. Baked Parmesan Eggs
26. Caramel Apple Cake
27. Grits & Cheese Casserole
28. Greek Chicken and Barley Salad
29. Family Favorite Pasta Sauce for Two
30. Turkey or Chicken Pot Pie for 2
31. Slow Cooker Braised Chicken Thighs Dinner
32. Cranberry Apple Cake
33. Salisbury Steak
34. Hearty Tomato, Sausage and Bean Soup
35. Colcannon
36. Italian Fries
37. Hot Cabbage Slaw
38. Creamy Vanilla Pudding
39. Skillet Tortilla Pizza
40. Olive Nut Sandwich Spread (from Heloise)
Individual Chocolate Puddings
Birder
2 servings
Scant 1/2 cup butter, plus extra for greasing
1/4 cup superfine sugar, plus extra for sprinkling
1 3/4 oz. semisweet chocolate, broken into pieces
1 egg
1/2 tsp. vanilla extract
1 Tbsp. flour
Powdered sugar, sifted, for dusting
Lightly whipped cream, to serve
Preheat oven to 400F. Grease two 3/4 cup ovenproof dishes or ramekins and sprinkle with superfine sugar.
Put the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted. Stir until smooth. Let cool.
Put the eggs, vanilla extract, superfine sugar, and flour in a bowl and whisk together. Stir in the melted chocolate mixture. Pour into the prepared dishes and put on a baking sheet.
Bake in the preheated oven for 12 to 14 minutes or until well risen and set on the outside but still molten inside. Let stand for 1 minute, and then turn out onto serving plates.
Dust with powdered sugar and serve at once with whipped cream.
Chicken Piccata for 2
Tasty
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons white wine or reduced-sodium chicken broth
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1-1/2 teaspoons capers
1-1/2 teaspoons butter
2 thin lemon slices
Directions
Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the flour, salt and pepper. Add chicken, one piece at a time, and turn to coat.
In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through. Yield:2 servings.
My Favorite Crispy Roast Chicken
Birder
One 3-4 lb. fryer chicken (no larger than 4 lb. or this method doesn’t work. A larger chicken won't cook evenly. If you need more, do two chickens at the same time.)
1 1/2 tsp. Kosher salt, divided (NOT table salt. The flakes of Kosher salt measure differently and aren’t as salty)
Freshly ground black pepper
Butter or olive oil (optional)
Garlic powder
Ground thyme
Dried basil (or dried herbs of your choice)*
Step 1: Marinate
Wash and dry chicken inside and out.
Sprinkle 1/2 tsp. Kosher salt and a generous amount of pepper inside. Repeat the process on the bottom of the chicken and on the top.
Tightly seal the chicken in a plastic bag, forcing out the air and sealing. Place in a dish to contain possible leaks. Refrigerate for at least 8 hours and up to 24. This process flavors the chicken and removes moisture from the skin, making for a crispy result.
Step 2: Roast
Heat the oven to 425F. NOTE: You might get some smoking and spattering from the chicken because of the high heat. If this bothers you, place thickly sliced potatoes under the rack. The potatoes will soak up the juices but you won’t be able to make gravy.
Take the chicken out of the bag--do not rinse. Tuck the wings under to help support the chicken. You could rub olive oil or butter on at this time if you want. Sprinkle the inside and all around the outside with garlic powder, powdered thyme, and crumbled dried basil. *NOTE: The chicken is delicious with just salt and pepper if you don’t want to use the herbs. Do not use fresh herbs—they will burn.
Place on a rack in a shallow pan breast side down. Roast for 30 min. and then turn chicken right side up. Roast for another 30 to 45 min. or until the chicken tests done. Remove chicken from the oven and place onto a platter.
Let the chicken sit covered loosely with foil for 15 minutes while you make the gravy so the juices will be absorbed back into the meat.
Pour the fat out of the pan, add water and/or low-sodium chicken broth and simmer until all the brown bits stuck on come loose. There won't be many drippings in the pan but they are very concentrated so you will get more gravy than you realize. Be sure to taste before salting--you really won't need much seasoning.
Apricot & White Chocolate Coffee Cake
S&D Jan 2011
12 Servings
Prep: 15 min. Bake: 20 min.
2 cups biscuit/baking mix
2 tablespoons sugar
1 egg
2/3 cup 2% milk
2 tablespoons canola oil
1/2 cup white baking chips
1/2 cup apricot preserves
TOPPING:
1/3 cup biscuit/baking mix
1/3 cup sugar
2 tablespoons cold butter
In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.
Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.
For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.
Nutrition Facts: 1 slice equals 245 calories, 11 g fat (4 g saturated fat), 25 mg cholesterol, 332 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.
Apricot & White Chocolate Coffee Cake published in Simple & Delicious December/January 2011, p69
Haddock Belle Vista
Inspired by the Castlewood Cafe (created by Birder)
1 serving
1 haddock filet, 6-8 oz.
Salt
1/2 garlic clove, minced fine, or a sprinkling of garlic powder
3-4 thin slices of a large sweet onion
2-3 tbsp. jarred roasted red bell pepper, cut in 1/4" strips
4 California black olives, halved, or 2 tbsp. sliced
1 tbsp. butter, cut in small pieces, plus butter for dish
2 tbsp. dry white wine or vermouth
Cooked rice or rice pilaf
Heat the oven to 450F.
Wash and dry the haddock. Butter a baking dish, such as a gratin, that is just large enough to hold the fish. For a single filet, I used a 3-cup oval gratin. Fold the thin end of the filet, if there is one, under so that it will cook evenly. Measure the thickness of the filet.
Salt the fish and sprinkle with minced garlic or garlic powder. Quarter the onion slices and scatter thickly over the filet. Distribute the diced pepper and olives over the top. Drizzle the wine over the fish. Dot all over with butter.
Bake the fish 10 minutes per inch until the thickest part is opaque when spread apart with a knife. Do not over bake. This should take 10-15 minutes.
Serve with the fish on top of the rice and the juices poured over all.
No-Bake Turkey Tetrazzini
Beema
2 cups cooked, cubed turkey (or chicken)
1 cup turkey gravy ( or 1 envelope turkey gravy mix)
1 (4 oz) can mushroom stems and pieces (reserve liquid)
1 (4 oz) can small sweet peas (reserve liquid)
1 tablespoon Worcestershire sauce
1 can cream of mushroom soup
1 jar Newman's Own alfredo sauce (*)
3/4 cup half and half
1/2 cup freshly grated swiss cheese
8 oz. thin spaghetti, broken in half before cooking (**)
Pour the one cup of turkey gravy into a large skillet. (If no gravy available, empty the contents of one package turkey [or chicken] gravy mix into the skillet, stir the reserved liquids from the mushrooms and peas and enough water to make one cup liquid into the mix, over medium heat until smooth. If using the gravy, liquids need not be reserved.)
Slowly add the cream of mushrooms soup, then the half and half, Worcestershire sauce, stirring until smooth. Add the alredo sauce, stir until smooth, and then add the swiss cheese, stirring until creamy smooth. Add the mushrooms, peas and finally the turkey to the skillet, reduce heat to low, cover and carefully simmer until heated through.
Meanwhile, cook the spaghetti according to pasta directions, drain. Combine the pasta and the turkey mixture, and serve immediately.
Kale with Spicy Italian Sausage
Adapted from: abushelofwhat.com/Birder
Serves 2
2 links spicy Italian sausage (1/2-3/4 of a lb)**
1/2 tbsp olive oil (optional)
1 medium clove garlic, peeled and minced
4 packed cups of washed, coarsely chopped kale* (Could also use broccoli rabe, but any other less-sturdy greens are not recommended.)
2 ripe tomatoes, coarsely chopped (Off season, go with vine tomatoes, cherry or grape tomatoes. Avoid hothouse--bland, watery, blah.)
Dash of white wine, chicken broth, or pasta water (optional)
Parmesan cheese
Good bread of your choice or pasta
*To trim kale, fold the leaf in half, take a sharp knife and slice away the thick stalk (a.k.a rib), then very coarsely chop.
**Note: This dish is also delicious with sweet Italian sausage and sausage with fennel. I used medium-hot fennel sausage and it was just right.
Heat pan, cook sausages on medium-low, covered, turning every few minutes until browned and cooked through. Remove sausages and let sit.
Reduce heat to low, add 1/2 tbsp olive oil and scrape bottom of pan. Add diced garlic and saute for 1 minute, or until just brown. Add kale and tomatoes, let simmer on low, while tending to sausage.
Slice sausages into 1/2 inch rounds. Add immediately to kale and tomatoes.
Stir to combine in pot, still on low heat. Cover with lid, and let simmer, approx. 5 minutes, or until kale is wilted and tomatoes are cooked down. Stir occasionally, to ensure even cooking. The spices from the sausage flavor the whole dish, so no need for adding anything else. You could, if you felt inclined, add a dash of white wine or chicken broth if the tomatoes weren't juicy enough.
At this point, you can serve as is, sprinkled with freshly grated Parmesan and with bread for soaking up the juices.
If you serve with pasta, boil it according to package directions, drain (reserving a little pasta water on the side) and add directly to the pan with the sausage and kale. I drizzled in a little very good extra virgin olive oil and a couple of tablespoons of pasta water to loosen the mix and simmered a minute to combine the flavors. Serve with Parmesan.
Cocoa Drop Cookies
from my Old Tattered Fanny Farmer Cookbook 9th Edition/Geema
These are a soft cake-like textured brownie-like cookie.
1/2 cup butter (I usually use margarine)
1 cup sugar
1 egg or 2 yolks, well beaten (I use an egg)
1 tablespoon cream or milk (I use milk)
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour**
1/4 teaspoon salt
1 teaspoon baking powder
1/4 to 1/3 cup dry cocoa powder* (depending on how chocolately (is that a word) you like them)
Cream butter (margarine). Beat in sugar, egg, cream or milk and vanilla. Add flour, salt, baking powder and cocoa sifted together. Mix well. Arrange by teaspoonfuls on buttered cookie sheet, 1 inch apart. Bake about 8 minutes at 375°F. Makes 50 to 60 cookies. (I only get 36 to 40 as I make them larger.) Today I only got 32.
*You can use 2 squares melted chocolate, before adding flour – I always use the cocoa.
You can Frost them with Chocolate Frosting (I never have – we like them plain.)
** If you use margarine you may need 2 more Tablespoons flour
Coffee Cookies
Geema/Source: from my Old Tattered Fanny Farmer Cookbook 9th Edition
Another favorite that I have even doubled and tripled.
1/2 cup shortening
2/3 cup sugar
2 tablespoons instant coffee
1 egg
3/4 cup sifted all-purpose flour or pastry flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped nuts (omit – never used)
Cream shortening and sugar until very light and fluffy. Add other ingredients. Arrange by teaspoonfuls on butter and floured cookie sheet. Bake at 350°F until edges are firm and top is dry (about 12 minutes). Remove from pan immediately. Makes 36 cookies.
Note: IT IS A MUST THAT YOU “BUTTER AND FLOUR” THE COOKIE SHEET and re-flour between pans.
Source: from my Old Tattered Fanny Farmer Cookbook 9thEdition
Pecan Sandies
Tasty
1/2 cup butter or margarine
1/4 cup sugar
1 tsp vanilla extract
1 cup cake flour
1/2 cup finely chopped pecans
In a mixing bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1” balls. Place on a greased baking sheet. Bake at 350 for 15 - 18 minutes or until bottom edges are golden brown. Cool on a wire rack. Makes about 18 cookies.g
Sugar Cookies with Pistachio and Dried Cherries
Source: Quick-Fix Meals with Robin Miller/Birder
16 cookies
NOTE: For variety, you can cut the roll in half and make two batches with different nuts and dried fruits. Try almonds and chopped apricots. You can also freeze half the roll of dough if you are baking for one person and want only 8 cookies. I have never used the white chocolate --the cookies are good even without it.
1 (16-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Preheat the oven to 350 degrees F.
Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
Homemade Tartar Sauce
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 10 min.
Ingredients
1/4 cup mayonnaise
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons dill pickle relish, drained
1 teaspoon chopped pimiento-stuffed olives
3/4 teaspoon dried minced onion
Directions
In a bowl, combine all of the ingredients. Cover and chill until serving. Yield: 1/4 cup.
Nutritional Analysis: 2 tablespoons equals 211 calories, 22 g fat (3 g saturated fat), 10 mg cholesterol, 274 mg sodium, 2 g carbohydrate, trace fiber, trace protein.
Homemade Tartar Sauce published in Cooking for 2 Spring 2005, p9
Maryland Crab Cakes
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 25 min.
Ingredients
2 tablespoons finely chopped onion
1 tablespoon minced celery
1 tablespoon minced green pepper
1 teaspoon butter
2 tablespoons egg substitute
2 tablespoons mayonnaise
2 tablespoons seasoned bread crumbs
1/2 teaspoon seafood seasoning
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
Tartar sauce, optional
Directions
In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes.
In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.
Nutritional Analysis: 2 crab cakes equals 310 calories, 22 g fat (3 g saturated fat), 70 mg cholesterol, 814 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges:3 lean meat, 2 fat, 1/2 starch.
Maryland Crab Cakes published in Cooking for 2 Spring 2005, p8
Scalloped Potatoes with Ham
Cooking for 2/Tasty
2 Servings
Prep: 25 min. Bake: 55 min.
Ingredients
2 teaspoons butter
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
Dash Cajun seasoning
1/2 cup 2% milk
1-1/2 teaspoons sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion
Directions
In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.
Place half of the potato slices in a 1-qt. baking dish coated with cooking spray. Layer with the ham, onion and half of the white sauce. Repeat layers.
Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
Nutritional Analysis: 1 cup equals 485 calories, 21 g fat (11 g saturated fat), 108 mg cholesterol, 487 mg sodium, 40 g carbohydrate, 3 g fiber, 33 g protein.
Scalloped Potatoes with Ham published in Cooking for 2 Spring 2005, p15
Herbed Tomato Fish Bake
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
3/4 pound cod, haddock or orange roughy fillets
1/3 cup canned Italian diced tomatoes, drained
3 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1-1/2 teaspoons lemon juice
1/2 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce, optional
3 teaspoons minced fresh basil, divided
Directions
Place the fillets in a 1-qt. baking dish coated with cooking spray. Combine the next eight ingredients. Pour over fillets. Sprinkle with 2 teaspoons basil. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with remaining basil. Yield: 2 servings.
Nutritional Analysis: 1 serving equals 160 calories, 1 g fat (trace saturated fat), 73 mg cholesterol, 301 mg sodium, 5 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 very lean meat, 1 vegetable.
Herbed Tomato Fish Bake published in Cooking for 2 Spring 2005, p18
Peanut Butter Cereal Bars
Cooking for 2/Tasty
8 Servings
Prep/Total Time: 30 min.
Ingredients
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup light corn syrup
2-1/2 teaspoons butter, divided
1 cup crisp rice cereal
1/4 cup chopped pecans
1/2 cup semisweet chocolate chips
Directions
In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from
the heat; stir in the cereal and pecans. Press into a 9-in. x 5-in. loaf pan coated with cooking spray.
In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator. Yield: 8 bars.
Nutritional Analysis: 1 bar equals 201 calories, 11 g fat (4 g saturated fat), 3 mg cholesterol, 98 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Peanut Butter Cereal Bars published in Cooking for 2 Winter 2006, p27
Frosty Caramel Cappuccino
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 10 min.
Ingredients
1 cup half-and-half cream
1 cup 2% milk
3 tablespoons plus 2 teaspoons caramel ice cream topping, divided
2 teaspoons instant coffee granules
8 to 10 ice cubes
4 tablespoons whipped cream in a can
Directions
In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth.
Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately. Yield: 2 servings.
Nutritional Analysis: 1-1/2 cups equals 337 calories, 16 g fat (11 g saturated fat), 75 mg cholesterol, 262 mg sodium, 36 g carbohydrate, trace fiber, 9 g protein.
Frosty Caramel Cappuccino published in Cooking for 2 Winter 2006, p27
Kielbasa, Sauerkraut and Noodles
Birder
2 servings
8 oz. kielbasa
8 oz. sauerkraut, well drained in a colander
1 1/2 tsp. butter
1 tsp. olive oil
1/2 large onion, diced
1/4 cup dry white wine
3 oz. egg noodles
Preheat oven to 350°F. Place sauerkraut in a saucepan, cover in water and bring to a low boil for about 5 minutes. Drain.
Cook the noodles according to the package directions in salted water. Drain well.
While the noodles are cooking, melt butter in a pan with the olive oil. Sauté the onions until soft. Add the sauerkraut and wine. Sauté on medium-low for about 5-10 minutes, depending on the moisture in your sauerkraut, evaporating much of the wine but leaving some moisture.
Mix in the drained noodles. The mixture should be moist--add a little water or chicken broth to loosen it up if necessary. (Or, if you don't want a crispy edge on your noodles, layer the them on the bottom and then top with the sauerkraut/onion mix.)
Cut the kielbasa into 4" pieces then cut lengthwise. Transfer the noodle mixture to a buttered 8” x 6” or other small baking dish that is just large enough to hold a single layer of kielbasa. Place the kielbasa cut side up on top of the sauerkraut and noodles and bake for about 30 - 35 minutes until the kielbasa is done.
Peaches and Cream Mousse
Aleida--taken from Weight Watchers (Two's Company magazine)
3/4 cup frozen unsweetened sliced peaches, thawed
1 1/2 tsp unflavoured gelatin
1/3 cup apricot nectar
1 1/2 Tbsp sugar
1 1/2 Tbsp peach schnapps (may substitute apricot nectar)
1/8 tsp almond extract
1 cup frozen reduced-calorie whipped topping, thawed and divided
Place peaches in a food processor or blender; process until smooth.
Sprinkle gelatin over apricot nectar in a small saucepan; let stand 1 minute. Stir in puréed peaches and sugar. Cook over medium heat, stirring until gelatin dissolves. Remove from heat; stir in schnapps and almond extract. Pour into a bowl; chill 1 hour or until consistency of unbeaten egg white.
Gently fold in 3/4 cup whipped topping. Spoon mixture evenly into 2 parfait glasses. Cover and chill until set. Top each parfait with 2 Tablespoons whipped topping; garnish with mint leaves, if desired.
Single Lady Cupcake
Birdy
chocolatecoveredkatie.com/chocolate-covered-recipes/most-popular/single-lady-cupcakes/
(makes just one cupcake)
3 tbsp flour (30g) (See directions for flour notes)
Heaping 1/16th tsp salt
1 tbsp applesauce, oil, pre-melted margarine (such as Earth Balance or Smart Balance Light), or a combination
1 tbsp plus 1 tsp liquid (milk of choice or water)
1/4 tsp vanilla extract
1/4 tsp baking powder
Sweetener (No specific amount--since tastebuds are so different. For normal tastebuds, 1 - 1 1/2 tbsp of sugar or Splenda, or 1 to 1 1/2 packets of stevia should be about right. If you use liquid sweetener, cut back a tiny bit on the other liquid.)
Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15 minutes. Alternatively, you can cook in the microwave, in a greased mug or ramekin. (Microwave times will vary, depending on the flour you use and the strength of your microwave.)
Notes on flour: If you use whole-wheat pastry or spelt flour for cupcakes, you’ll get a denser (more muffin-like) cake. Still delicious! White flour and Bob’s gluten-free also work. I wouldn’t recommend plain whole-wheat flour. (Also, be warned if you’ve never done fat-free baking: subbing all the oil in a recipe for applesauce will give you a gummier result. Once again, still delicious, but much denser than your traditional cupcake with oil.)
Nutritional Info:
Calories: 110
Fat: 0.5 g (with applesauce)
Protein: 4 g
Carbohydrates: 23 g
Fiber: 4 g
WW points (new system): 3
Blueberry Muffin for One
Makes one cupcake, Single-Lady style!
3 tbsp spelt flour (30g) (or whole-wheat pastry, white, or Bob’s gluten-free)
1/4 tsp baking powder
Heaping 1/16 tsp salt
1-2 tbsp blueberries (fresh or frozen)
1/2 tsp vanilla extract
1 tbsp unrefined coconut oil (You can sub a different oil; however the coconut oil gives it a rich flavor and fun texture. You can use applesauce for a fat-free version.)
1 tbsp plus 1 tsp milk of choice (Use less if using liquid sweetener.)
1 tbsp sugar or Splenda or 1 packet stevia (I omitted, but most people will want some sweetener)
Preheat your oven to 330 degrees. (Or see microwave note, below.) Mix dry ingredients, then add wet. Mix until just combined (don’t overmix), and bake for 17 minutes or so. (Baking time will vary, depending on the flour and oil/applesauce you use.)
If you don’t want to heat your oven for just one muffin, you can make this in the microwave! Just grease/spray a little dish, pour batter in, heat for 90-ish seconds, and enjoy!
Diner-Style Salisbury Steak
Birdy
Adapted from Mr. Food
Serves: 2-4
Preparation Time: 5 min
Cooking Time: 10 min
3/4 pound lean ground beef
1 scallion, finely chopped
1/8 cup seasoned bread crumbs
1/2 beaten egg or 1 egg white or 1/8 cup Eggbeaters
1 1/2 tsp. prepared yellow mustard
3/4 cup beef gravy, homemade, canned, or from a mix
1/4 cup water
1 teaspoon prepared horseradish
1/4 pound fresh mushrooms, sliced
Coat a skillet with cooking spray.
In a medium bowl, combine ground beef, scallions, bread crumbs, egg, and mustard; mix well. Shape into 2-4 1/2 inch-thick oval patties.
Heat skillet over medium-high heat and cook patties 3 to 4 minutes per side, or until no pink remains.
Add gravy, water, horseradish, and mushrooms and cook 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.
Bean Sausage Salad
Birdy
2 servings
1/2 (15.5 oz.) can of small white beans, rinsed (about a cup)
2 oz. green beans, cooked to crisp-tender, sliced crosswise into pieces
3 oz. jarred roasted red peppers
1/4 onion, finely chopped
1 1/2 tsp. red wine vinegar
1 tbsp. oil
Salt and pepper
1/2 cup cilantro or parsley, roughly chopped
6 oz. kielbasa sausage, sliced
In a bowl, combine beans, peppers, onion, vinegar, 1/2 tbsp. oil, salt and pepper, fold in cilantro or parsley.
Heat remaining oil in a skillet. Add sausage, cook until slightly browned. Toss with bean salad, then serve at room temperature.
Blueberry Mug Cake
Birdy/Source: kirbiecravings.com
1-2 servings
4 tablespoons all-purpose flour (1/4 cup)
5 tablespoons white granulated sugar
1/2 tsp baking powder
1 egg
3 tablespoons milk
3 tablespoons oil
7-8 fresh blueberries
Mix all ingredients except blueberries in an oversized mug until smooth. Drop in fresh blueberries. Heat in microwave for about 1 1/2 minutes. Cool for a few minutes and eat while warm.
Baked Parmesan Eggs
Birdy
Adapted from: Pop it in the Toaster Oven by Lois DeWitt
2 servings (this can be doubled to fit 4 cups in the toaster oven as in the original recipe)
2 large eggs, each cracked into a small oiled 1-cup baking dish
2 tablespoons grated Parmesan cheese
2 tablespoons fat-free half-and-half
Salt and freshly ground black pepper
Possible additions: crumbled lean turkey bacon, precooked turkey sausage crumbles, Worcestershire sauce, chopped Spanish olives, chopped peppers and onions, shredded low-fat cheese, salsa—whatever you want.
Preheat the toaster oven to 400F.
Top each egg with 1 tablespoon Parmesan cheese and 1 tablespoon half-and-half. Season to taste with salt and pepper and add any preferred additions.
Bake for 8-10 minutes, or to your preference, testing the eggs by touching the surface with a spoon for the desired firmness after 5 minutes.
Caramel Apple Cake
Tasty
1/2 cup chopped walnuts
1/3 cup packed brown sugar
1 cup flaked coconut
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
1/2 cup evaporated milk
1/2 cup water
2 cups finely shredded peeled apples
CARAMEL TOPPING:
1/3 cup packed brown sugar
1/4 cup evaporated milk
2 tablespoons butter
In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients.
In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly.
Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack. Yield: 12-15 servings.
Nutritional Facts 1 serving (1 piece) equals 298 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 353 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Caramel Apple Cake in Country WomanMay/June 1996, p33
Grits & Cheese Casserole
BobbiJoz
2 Tbsp. quick cooking grits
1/2 Tbsp. dried onions -- I diced a good sized slice of onion in place of the dried onions & chives
1 Tbsp. bacon bits
1 tsp. dried chives
1/2 tsp. salt
pinch pepper
2/3 cup water
1 small egg, lightly beaten (I used 3 Tbsp. egg substitute)
2 Tbsp. shredded cheddar cheese
Preheat oven to 350 degrees F. (I use toaster oven or microwave)
Mix dry ingredients in an oven proof mug.
Heat water to boiling and mix into the dry ingredients. Let stand for 5 minutes. Add egg and cheddar cheese. Bake for 20 to 25 minutes. I microwaved for 3 minutes instead.
Greek Chicken and Barley Salad
Doubled ingredients
Annrma
Salad:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided Used homemade
1 cup uncooked pearl barley 1 cup yields 3 cups cooked
2 cups cubed seeded cucumber
1 cup grape tomatoes, halved
1/2 cup cubed yellow bell pepper Used red and orange cuz that's what I had. Also added some diced red onion.
1/3 cup reduced-fat feta cheese Used regular and used more than double
1/4 cup chopped pitted kalamata olives (Will use Castelvetranto...DH likes these!)
Dressing:
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil Added snipped chives, dill, & lovage
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced Used a total of 4 cloves
Preparation
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth. I would skip the "browning" and just poach.
2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl. At the end of 35 minutes, there was still some liquid. Tasted the barley; it was tender. .just al dente. So I drained the barley using a fine mesh strainer.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
From "Cooking Light" J/F 2010, pg. 182
Family Favorite Pasta Sauce for Two
Beema
1/4 pound bulk Johnsonville® Ground Sausage
1/2 cup chopped onion
1 small garlic clove, minced
3/4 teaspoon olive oil
1 cup diced tomatoes
3 tablespoons Italian tomato paste
2 tablespoons water
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon packed brown sugar
3/4 teaspoon balsamic vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon Italian seasoning
Dash coarsely ground pepper
Hot cooked pasta of your choice
Directions
In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until flavors are blended. Serve with pasta. Yield: 2 servings.
Nutritional Facts 3/4 cup (calculated without pasta) equals 187 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 950 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.
Turkey or Chicken Pot Pie for 2
Birdy
Adapted for 2 servings from Turkey Potpies in Cooking for 2 Spring 2009, p. 43
1/2 small onion, chopped
1/2 medium carrot, chopped
1/4 cup diced peeled potato
1/8 cup chopped celery
2 tbsp. butter, cubed
2 tbsp. + 2 tsp. all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1/2 cup 2% milk
1/2 cup chicken broth
1 cup cubed cooked turkey (or chicken)
1/4 cup frozen peas
1/2 sheet refrigerated pie pastry (wrap other half tightly and freeze)
In a large saucepan, saute the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; divide mixture among four ungreased 5-in. pie plates.
Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-in. circle; place over filling. Trim, seal and flute edges; cut slits to vent.
Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving.
To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.
Feb. to May 2012
Slow Cooker Braised Chicken Thighs Dinner
Birdy
Adapted from: Mr. Food
Serves: 2
Cooking Time: 7 hr
1 medium onion, halved lengthwise and sliced
3 new potatoes (about 3/4 pound), cut into 1/4-inch slices
1 1/2 cups baby carrots
Salt and black pepper (adjust to your taste)
3 tbsp. chicken broth
3 tbsp. dry white wine (*See Note)
3/4 teaspoon minced garlic
Rounded 1/4 teaspoon dried thyme
3/4 teaspoon paprika
4 bone-in, skinned chicken thighs (1-1/4 to 1-1/2 pounds)
Place onion in a lightly greased 3-quart slow cooker; top with potatoes and carrots.
In a medium bowl, combine 1/2 teaspoon salt, dash of pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, 3/8 tsp. salt, and dash of pepper; rub evenly over chicken thighs, and arrange over vegetables.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked and tender.
* Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.
Cranberry Apple Cake
Tasty
Both tart and sweet, this moist cake is best served warm on a cold winter’s night.
Brown sugar, packed 1/4 cup
Butter (or hard margarine), softened 1 tbsp.
Chopped frozen cranberries, thawed 1/4 cup
Chopped peeled cooking apple 1/4 cup (such as McIntosh)
All-purpose flour 1/2 cup
Baking powder 1/2 tsp.
Salt 1/8 tsp.
Large egg, fork-beaten 1
Buttermilk (or soured milk) 1/4 cup
Brown sugar, packed 1/3 cup
Cooking oil 1 1/2 tbsp.
Vanilla extract 1/4 tsp.
Combine first amount of brown sugar and butter in ungreased 7x 3 inch (18 x 7.5 cm) foil loaf pan. Bake in 350°F (175°C) oven for about 5 minutes until sugar starts to bubble.
Scatter cranberry and apple over brown sugar mixture. Set aside.
Combine next 3 ingredients in medium bowl. Make a well in centre. Combine remaining 5 ingredients in small bowl. Add to well. Stir until just moistened. Spread evenly over cranberry mixture. Bake for about 35 minutes until wooden pick inserted in centre of cake comes out clean.
Let stand on wire rack for 5 minutes. Run knife around inside edge of pan. Invert onto serving plate. Cuts into 4 pieces.
Salisbury Steak
Tasty
From--Company’s Coming
1/3 c dried breadcrumbs
½ tsp salt
¼ tsp pepper
2 tbsp finely minced onion
1/3 c milk
2 tsp soy sauce
1 tsp beef bouillon powder
1lb lean ground beef
Measure breadcrumbs, salt, pepper, onion, milk, soy sauce and bouillon powder in to a bowl and stir. Add ground beef and mix well. Shape into 4 small oval patties about ¾” thick. Broil 8 - 10 minutes per side until browned and cooked through.
Hearty Tomato, Sausage and Bean Soup
Tasty
Canadian Living Magazine: February 2011
4 tsp vegetable oil
1 onion , finely chopped1
1 carrot , finely chopped
1 rib celery , finely chopped
2 cloves garlic , minced
1 hot green chili peppers , (optional)
1/4 tsp salt
1/4 tsp pepper
2 (8 oz/250 g total) Italian sausages , casings removed
2 cans (28 oz/796 mL each) whole tomatoes
1 can (19 oz/540 mL) navy beans , drained and rinsed
1 cup sodium-reduced chicken broth
1 cup water
1/3 cup chopped fresh oregano
1 tsp granulated sugar
In Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, chili pepper (if using), salt and pepper, stirring occasionally, until softened, about 6 minutes.
Increase heat to medium-high; add sausages and sauté for 5 minutes, breaking up with spoon.
Stir in tomatoes, breaking up with spoon. Add beans, chicken broth, water, oregano and sugar; bring to boil. Reduce heat and simmer until slightly thickened, 15 to 20 minutes. Discard hot pepper.
About the only change I might make another time would be to take some of the beans and run them thru' the food processor, just to thicken the liquid a bit.
Colcannon
Birdy
By Kevin D. Weeks., About.com Guide
"This version of colcannon kicks the original dish up a notch by substituting spinach for cabbage and adding green onion and bacon."
Serves 2
1 lb. (about 2 medium) russet (baking) potatoes; peeled and cut into 1-inch pieces
1 cup plain frozen spinach, cooked according to package directions
1/3 cup milk
2 tablespoons unsalted butter, cut into bits and softened
Salt and pepper to taste
4 strips bacon; cooked and coarsely chopped
2 green onion; sliced into rings
1. Place potatoes in a 3 quart saucepan, cover well with salted water, and bring to a boil. Reduce heat and simmer, covered, until tender - about 15 minutes.
2. Meanwhile, heat milk in a small pan with butter over medium-low heat - do not boil - until butter is melted and milk is hot to the touch.
3. When potatoes are done and mash them with a fork. They should still contain some lumps. Stir in milk/butter and add salt and pepper to taste.
4. Mix spinach and bacon into potatoes along with most of the green onion rings, but reserve some for garnish.
Italian Fries
Birdy
Source: SimpleMeals Yahoo group
2 servings
1 large russet potato, cut into long 1/4 inch thick strips
1 Tbsp. olive oil
3/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/2 tsp. garlic, minced
2 Tbsp. chopped parsley
3 Tbsp. freshly grated Parmigiano Reggiano cheese
Preheat oven to 425. Measure out a sheet of parchment to fit a baking sheet and set aside. Put an empty baking sheet in oven and heat for 15 minutes.
In large bowl, toss potatoes, olive oil, salt, pepper, garlic, parsley and cheese. Line baking sheet with parchment and quickly arrange potato strips on sheet one layer deep. Bake for about 10 minutes.
Remove and, using tongs, turn strips over and bake another 8 to 10 minutes or until potatoes are golden brown. Remove, taste for salt and pepper and serve at once.
Hot Cabbage Slaw
Birdy
From: Peak of the Market
Serves 2-3
1 slice bacon
1/2 lb green cabbage
1/8 cup water
1/2 medium carrot, grated
1/8 cup cider vinegar
1 tbsp flour
1/2 tbsp sugar
In medium skillet, sauté bacon until crisp. Thinly slice cabbage.
Remove bacon from skillet; set aside to drain on paper towels; reserve 1/2 tbsp bacon fat in skillet. Add cabbage, carrot and water to skillet. Cover and cook over low heat until cabbage has wilted.
Meanwhile, in small bowl; combine vinegar, flour, and sugar; stir until blended. Pour over cabbage. Cook, stirring, until mixture has thickened and cabbage looks glazed. Turn into serving bowl. Crumble bacon over top and serve immediately.
Creamy Vanilla Pudding
Sue Stetzel
2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1-1/2 teaspoons butter
1/2 teaspoon vanilla extract
Directions
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Yield: 2 servings.
Nutrition Facts: 1/2 cup equals 181 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 241 mg sodium, 22 g carbohydrate, trace fiber, 5 g protein.
Skillet Tortilla Pizza
Birdy
Source: Simply Recipes
Yield: Each tortilla pizza serves one.
Flour tortillas (about 8-inches diameter)
Grated mozzarella cheese
Tomato sauce
Fresh basil leaves, thinly sliced
1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.
2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.
3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.
4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife. Serve immediately.
Olive Nut Sandwich Spread (from Heloise)
Geema
6 oz cream cheese (room temperature) – We use the whole 8 oz.
1/2 C chopped pecans
1/2 C chopped salad olives (salad olives are the ones with pieces)
1/2 C mayonnaise
2 T olive juice (from jar/can)*
dash of pepper
Mash cream cheese with fork and add mayonnaise. Then add rest of ingredients. Stir well. This will be mushy. Put in pint jar and refrigerate for at least 24 to 48 hours. Mixture will thicken.
Serve on crackers or toasted or un-toasted party rye slices.
Note: The little long square pre-sliced rye loaves from the deli area are best.
Although I have made the loaves in my PC canapé tins using the different shapes.
Careful - this is addictive!! Wink