Thursday, January 4, 2018

{soups-salads-and-salad-dressings} Recipes for you!

 

This is Theresa’s Dec. 15th recipe round robin!  If you have any questions, direct them to her at careese-forever@hotmail.com 

We’ll be leaving for our annual vacation (It was a HIGH of 48º in St. Petersburg yesterday!!!!!) in FL soon, so you’ll not be receiving much from me until the end of the month.  I see my surgeon about my right shoulder Jan. 11, so I’ll let you know what he says.  Enjoy!

 

{1}      Pecan Pie Truffles, submitted by Theresa in Bardstown, Kentucky,    careese-forever@hotmail.com

https://alldayidreamaboutfood.com/low-carb-pecan-pie-truffles/

Half recipe caramel sauce (1/2 cup) [recipe follows]

1 1/4 cup pecans, toasted

1 1/2 cups almond flour

1/3 cup powdered erythritol sweetener

1/4 tsp salt

1 bar GREEN & BLACK'S ORGANIC 85% Dark Chocolate, chopped

 

Prepare caramel sauce according to directions 

(you can make a full batch, just use 1/2 cup for this recipe and refrigerate the leftovers). 

Let cool about 10 minutes.

In a food processor or chopper, finely chop pecans. 

They should be mostly ground with some slightly larger pieces. 

Reserve about 3 Tbsp. of chopped pecans for springing and transfer remaining to a large bowl.

Add almond flour, powdered sweetener, and salt to bowl. Whisk to combine.

Stir in caramel sauce until dough begins to clump together. 

Using about 1 Tbsp. of dough at a time, squeeze together with your hands and then roll into balls.

Place balls on a waxed paper-lined cookie sheet. 

Freeze until firm, about 30 minutes.

Set a heatproof bowl over a pan of barely simmering water, 

making sure the bottom of the bowl does not touch the water. 

Add chopped chocolate and stir until melted and smooth.

Working with one ball at a time, dip into melted chocolate and toss to coat. 

Lift with a fork and gently tap against the side of the bowl to remove excess chocolate. 

Quickly sprinkle each ball with a little of the reserved chopped pecans before the chocolate sets.

Refrigerate until set. 

Serve at room temperature for best taste and texture (can be stored in the fridge).

Notes:

Serves 12 (2 truffles each). Each serving has 8.61 g of carbs and 3.62 g of fiber. Total NET CARBS = 4.99 g.

 

Best Low Carb Caramel Sauce

https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/

 

1/4 cup butter

6 Tbsp. Swerve Sweetener

2 Tbsp. coconut sugar OR 1 Tbsp. blackstrap molasses (you can use additional Swerve here but your caramel sauce will harden a little more upon cooling).

1/2 cup heavy cream

1/4 tsp xanthan gum

1/4 tsp kosher or sea salt

2 Tbsp. water

For Salted Caramel Sauce:

1/2 tsp additional kosher salt or sea salt

 

In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. 

Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

Remove from heat and add cream. Mixture will bubble vigorously.

Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.

Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

For salted caramel, simply stir in additional salt at the end.

The sauce can be stored in the fridge for a week or so 

(I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

Notes:

Serves 8. Each serving has 3.42 g of carbs using coconut sugar and 3..17 g using blackstrap molasses.

*You can use all Swerve for this. However, your end result will be lighter and will re-crystallize more upon cooling.

Food energy: 113kcal Saturated fatty acids: 7.07g Total fat: 10.57g Calories from fat: 95 Cholesterol: 35mg Carbohydrate: 3.42g Total dietary fiber: -- Protein: 0.37g Erythritol: 11.25g

 

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Sugar Free Walnut and Brandy Truffles, submitted by Theresa,      careese-forever@hotmail.com

https://www.ditchthecarbs.com/sugar-free-walnut-and-brandy-truffles/

Sugar free walnut and brandy truffles are so filling, you may only be able to eat one (or possibly two) but that's the point. High healthy fats keep you fuller for longer, and keeps those high sugar treats craving away.

Prep Time 15 minutes

Total Time 15 minutes

Yield:  20 servings

250 g cream cheese not spreadable (See this link for conversion. https://www.rapidtables.com/convert/weight/gram-to-ounce.html  )

110 g butter melted

4 Tbsp. cocoa unsweetened

1/4 cup walnut pieces

3 Tbsp. granulated sweetener of choice or more, to your taste

2 Tbsp. brandy *see notes

 

Warm the cream cheese block to room temperature or in the microwave for 15 seconds, until it is soft enough to work with.

Add the melted butter and mix through with a fork to ensure it is lump free and smooth.

Add the cocoa powder, sweetener and brandy. Mix until thoroughly combined.

Gently stir through the tiny walnut pieces and refrigerate until firm enough to roll into balls.

Roll a heaped teaspoon at a time and place each truffle on a plate. Place the plate into the fridge again for an hour or two for the truffles to really set firmly.

Roll in cocoa powder if you like, or crushed walnuts, pistachios, pecans etc.

Recipe Notes:

*Brandy is optional and is intended for adults only. You can omit this entirely or you can add alcohol free brandy essence. 

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2 Minute Double Chocolate Truffles, submitted by Theresa,      careese-forever@hotmail.com

http://mymontanakitchen.com/2016/11/04/2-minute-double-chocolate-truffles-low-carb-sugar-free-thm-s/

2 Tablespoons Peanut Flour

1/2 Tablespoon Gentle Sweet

1/2 Tablespoon Cocoa Powder

1/2 Tablespoon Lily's Chocolate Chips(optional)

Dash of vanilla

Dash of salt

1 Tablespoon Refined Coconut Oil (Refined has no coconut flavor)

1 Teaspoon water

 

Place all ingredients in a dish, and stir to mix.

Shape into balls for truffles, or just eat with a spoon!

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{2}       Brandied Cranberries, submitted by Rosemarie in Kansas City,    rmcdlc11@gmail.com

1 orange

1/2 Cup water

1 cinnamon stick (about 3 inches long)

3-4 whole cloves

2 Cups sugar - or more to taste (can substitute Splenda)

1 lb bag fresh cranberries (frozen works too)

1/4 Cup brandy

 

Cut orange into pieces; remove seeds but not rind.

Save any juice.

Chop in blender to 'fine mince'.

In saucepan combine orange, water, any remaining orange juice; 

add cloves and cinnamon stick (in cheesecloth if desired)

Simmer 10 minutes.  Add sugar and berries.  Simmer until berries 'pop'.

Remove from heat; remove spices.  Add brandy.

Store in covered container in refrigerator.

Improves with age so best to make a bit ahead.  Can also add coarsely chopped walnuts just before serving. 

Enjoy - it is really good.

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{3}         Greek Panzanella, submitted by Muriel,     Muriel@wenells.us 

Recipe By: Ina Garten

Serving Size: 6

Ingredients:

good olive oil

1 small French bread or Boule, cut into 1" cubes - 6 Cups

kosher salt

1 hot-house cucumber, unpeeled, seeded and

1 large red bell pepper, diced

1 large yellow bell pepper, diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half rounds

1/2 pound feta cheese, cut 1/2" cubes

1/2 cup kalamata olives, pitted

FOR THE VINAIGRETTE:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup red wine vinegar, good quality

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup olive oil, good quality

 

Directions:

Heat 3 Tbsp. of olive oil in a large sauce pan.  

Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned.  

Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl. 

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 Tbsp. salt and the pepper in a small bowl.  

While still whisking, add the olive oil and make an emulsion.  

Pour the vinaigrette over the vegetables.  

Add the feta, olives, bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend.  Serve at room temperature.  

This is absolutely wonderful. Love Panzanella.  

A dear friend made it for us last night.  YUM     

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{4}         Cabbage Crunch Salad, submitted by Linda on Long Island New York

This is a wonderful salad -- always well-received.

1 head Napa cabbage, chopped

6 green onions, chopped

2 tsp sesame seeds

3/4 cup slivered almonds

1 package Ramen noodles, chicken flavor

 

Toast the sesame seeds, almonds, and crushed dry noodles in a 350 F oven for 10 min or until browned.  

Cool.  Mix the cabbage and onions. Chill and then add the dressing just before serving.

 

Dressing:

seasoning packet from the Ramen noodles

1/4 cup sugar

1/2 cup of olive oil

3 Tbsp. vinegar (rice vinegar is good) Jodi would use Balsamic

1 tsp soy sauce

1 tsp salt

 

Mix well.

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{5}       Caldo de Oso {Bear Soup}, submitted by Vicki in Sarasota   

There is no bear in this soup. Nor is the soup named after any bear. 

In fact, there are zero bears to be found in the state of Chihuahua, where this soup comes from.  

Servings  6 to 8 servings   

Ingredients

2 dried ancho Chiles stemmed and seeded 

3 tablespoons unsalted butter 

3 tablespoons vegetable oil 

2/3 cup white onion finely chopped 

3 cloves garlic finely chopped 

2 pounds ripe Roma tomatoes chopped 

3 tablespoons all-purpose flour 

8 cups seafood or fish broth or water 

1/2 teaspoon dried thyme 

1/2 teaspoon dried marjoram 

1/2 teaspoon dried oregano 

1/4 teaspoon ground cumin 

1 bay leaf 

1 teaspoon kosher or coarse sea salt or to taste 

1/2 teaspoon freshly ground black pepper 

1 whole pickled jalapeño diced 

2 tablespoons vinegary sauce from pickled jalapeños 

2 cups carrots peeled and diced 

2 cups potatoes peeled and diced 

2 pounds catfish fillets cut into 2" pieces 

2 limes cut into wedges, to serve 

1/4 cup cilantro roughly chopped, to serve

 

Place the ancho Chiles in a bowl, cover with 2 cups boiling water, and let 

them sit for 10 minutes until they plump up and rehydrate. 

In a soup pot, heat the butter and oil over medium heat. 

Once the butter is melted and bubbly, add the onion and cook 

for 4 to 5 minutes, until softened and the edges begin to brown. 

Add the garlic, stir and cook for a minute until fragrant. 

Increase the heat to medium-high and incorporate the chopped tomato, 

cook for 6 to 7 minutes, until softened. 

Sprinkle the flour on top of the cooking vegetables, stir well, and let cook 

for another minute or so, stirring frequently, until the flour starts to brown 

and smell toasty. Pour in the broth or water and bring to a simmer. 

Meanwhile, place the ancho Chiles along with a cup of their soaking water into 

a blender, and puree until completely smooth. 

Add the Chile puree, along with the thyme, marjoram, oregano, cumin, bay leaf, 

salt, pepper, pickled jalapeño and its vinegar to the soup, and mix well. 

Once it returns to a simmer, reduce the heat to medium, and let it cook for 15 minutes with the lid ajar. 

Add the carrots, potatoes, and fish pieces and continue to cook for 10 more minutes, until vegetables and fish are completely cooked through. 

Serve hot, along with lime wedges and chopped cilantro for people to add to their taste. 

I like it with crusty bread, such as a baguette, on the side.  

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{6}       Chicken Burrito Skillet, submitted by Gary Birdsall in San Antonio, Texas,    gary.birdsall@att.net

Source: http://www.tasteofhome.com/recipes/chicken-burrito-skillet/print

About: "We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. 

This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana"

TOTAL TIME: Prep: 15 minutes. Cook: 30 minutes.

YIELD: 6 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons olive oil, divided

1 cup uncooked long grain rice

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, drained

1 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder

1/2 teaspoon chili powder

2-1/2 cups reduced-sodium chicken broth

1 cup shredded Mexican cheese blend

1 medium tomato, chopped; 3 green onions, chopped

 

Directions

Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over 

medium-high heat; sauté chicken until browned, about 2 minutes. 

Remove from pan.

In same pan, heat remaining oil over medium-high heat; sauté rice until lightly 

browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; 

bring to a boil. Place chicken on top (do not stir into rice). 

Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes.

Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.  Top with tomato and green onions.

Nutritional Facts: 1-1/3 cups: 403 calories, 13g fat (4g saturated fat), 58mg cholesterol, 690mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 27g protein. 

Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat. 

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{7}      Maple-Peach Glazed Ham, submitted by Jodi in Jackson, MO,  tigger63755@charter.net

TOTAL TIME: Prep: 5 minutes.

Bake: 2 hours

YIELD: 16 servings

Ingredients

1 fully cooked bone-in ham (7 to 9 pounds)

2 cups peach preserves or orange marmalade

1/2 cup maple syrup

1/3 cup orange juice

2 tablespoons ground ancho chili pepper, optional

 

Directions

Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. 

Cover and bake 1-3/4 to 2-1/4 hours or until a thermometer reads 130°.

·Meanwhile, in a small saucepan, mix preserves, syrup, orange juice and, 

if desired, chili pepper until blended. Remove 3/4 cup mixture for glaze.

Remove ham from oven; brush with some of the glaze. 

Bake, uncovered, 15-20 minutes longer or until a thermometer reads 140°, 

brushing occasionally with remaining glaze.

Bring preserves mixture in saucepan to a boil over medium heat, stirring occasionally. 

Cook and stir 1-2 minutes or until slightly thickened. Serve as a sauce with ham. 

Yield: 16 servings (about 2 cups sauce).

Nutritional Facts: 4 ounces cooked ham with 2 tablespoons sauce: 294 calories, 

5g fat (2g saturated fat), 87mg cholesterol, 1040mg sodium, 34g carbohydrate 

(31g sugars, 0 fiber), 29g protein. 

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Best Zucchini Cheesy Bread, submitted by Jodi in Jackson, MO,  tigger63755@charter.net

Love cheese but hate carbs?

Total Time: 30 Minutes

Prep: 15 Minutes

Serves: 4

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 cups shredded mozzarella, divided

1/2 cup freshly grated Parmesan

1/4 cup cornstarch

kosher salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp. Freshly Chopped Parsley

Marinara, for dipping

 

DIRECTIONS

Preheat oven to 425º and line a baking sheet with parchment. 

On a box grater or in a food processor, grate zucchini. 

Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, 

Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.

Transfer “dough” to prepared baking sheet and pat into a crust. 

Bake until golden and dried out, 25 minutes.

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.

Slice and serve with marinara.

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{8}       Oven Baked Tacos, submitted by John in New York

Brown your ground beef and drain completely - then add refried beans, taco seasoning and 

about half a can of tomato sauce. You can add whatever you like really.

Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!! 

You can then top with sour cream or any other toppings!

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{9}     Fajita Cake, submitted by Pam in Kentucky

8 red/green/yellow peppers

3 red onions

6 chicken breasts

2 packs fajita seasoning

grated mozzarella and cheddar

olive oil

salt

6 tortilla wraps

sour cream

cream cheese

coriander/chili powder for decoration (optional)

1 tin black beans, drained

tomato salsa

 

Start by cooking your filling. 

Dice the peppers, onions and chicken breast into similar shaped strips. 

Place in a roasting tray with fajita seasoning, salt and olive oil and roast for 

about 30 minutes, or until the chicken is cooked through and the veggies a bit charred.. 

You are now ready to make your ‘cake.

Place a circle of grease-proof paper in the bottom of a 24 cm (9”) springform cake tin. 

Place a warm tortilla in the bottom, then add your chicken and pepper mix, a scattering of black beans, a dollop of salsa, then a good fistful of the cheeses. 

Repeat this process until your cake tin is full. Top with a final tortilla wrap. 

Place some foil over the top and bake in the oven for 15-20mins, or until the cheese has melted and everything is hot. 

Remove from the oven, release from the springform tin and carefully take cake from the base. 

Mix the sour cream with the cream cheese until a good ‘icing’ consistency. 

Spread over the top of your cake. Garnish with the coriander and chili (if using). 

Marvel at your creation, then destroy it. 

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{10}     Chocolate Coma Cookies, submitted by Angie in Kentucky

For cookies:

10 ounces semisweet chocolate, chopped

3 ounces unsweetened chocolate, chopped

1/4 cup butter, cut into chunks

3 eggs, at room temperature

1 cup plus 2 tablespoons sugar

2 teaspoons vanilla extract

6 tablespoons flour

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1-1/2 cups semisweet chocolate chips

 

For ganache:

6 ounces semisweet chocolate, chopped

3/4 cup whipping cream

 

Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.

Whisk eggs, sugar, and vanilla into chocolate mixture.

In another bowl, stir together flour, baking powder, and salt.

Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips.

Cover dough and chill until firm enough to hold its shape, about an hour.

Meanwhile, make ganache:

Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool.

Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours.

If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.

Preheat oven to 350°. Line 2 large baking sheets with parchment paper.

Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart.

Press dough to flatten to about a 1/2 inch thickness. 

Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks.  Spread flat sides of half of cookies with ganache and top with remaining cookies. 

Yield: 12-16 cookies

Total time: 2-1/2 hours with chilling times

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{11}       Pork Chop and Potato Casserole, submitted by Sam in Colorado

1 tablespoon vegetable oil

6 boneless pork chops

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

4 potatoes, thinly sliced

1/2 cup chopped onion

1 cup shredded Cheddar cheese

 

Preheat oven to 400 degrees F (200 degrees C).

Heat oil in a large skillet over medium high-heat. 

Place the pork chops in the oil, and sear.

In a medium bowl, combine the soup and the milk. 

Arrange the potatoes and onions in a 9x13 inch baking dish. 

Place the browned chops over the potatoes and onions, then pour the soup mixture over all.

Bake 30 minutes in the preheated oven. 

Top with the cheese, and bake for 30 more minutes.

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{12}     Cream Cheese Stuffed Carrot Cake with Orange Glaze, submitted by Harold in New York

http://www.carlsbadcravings.com/cream-cheese-stuffed-carrot-cake-with-orange-glaze/

Prep Time:  20 minutes

Cook Time:  80 Minutes

Total Time:  1 hour 40 minutes

Yield:  12 to 14 servings

2 1/2 cups peeled and grated carrots*

 

Dry Ingredients

2 cups all purpose flour

1 1/2 cups granulated sugar

1/2 cup light brown sugar, packed

1 cup pecans, finely chopped (I use my food processor)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon + 1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground nutmeg

 

Wet ingredients

4 large eggs

3/4 cup vegetable oil

1/2 cup vanilla Greek yogurt (regular or lowfat)

1 teaspoon vanilla extract

2 teaspoons orange extract

 

Cream Cheese Filling

8 oz. full fat cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

3 tablespoons all purpose flour

 

Orange Cream Cheese Glaze

4 oz. cream cheese, softened

2 tablespoons butter, softened

2 tablespoons orange juice

2 teaspoons lemon juice

1 teaspoon orange extract

1/2 teaspoon vanilla extract

2 cups powdered sugar, sifted

 

Optional Decorative Garnishes

roasted pecans, roughly chopped

orange zest

 

Preheat the oven to 350F degrees. Butter and flour a 10” Bundt cake pan (or use nonstick-spray with flour in it). 

Set aside.**

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. 

Beat in remaining Filling Ingredients until smooth. Set Aside.

In a large bowl, mix all of the Dry Ingredients together. 

In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. 

Don't overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly 

combined (I use my clean hands to stir in the carrots).

Spoon 3 cups batter into prepared Bundt cake pan. 

Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. 

Top with remaining batter.

Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 

25-30 minutes or until toothpick inserted near the center comes out clean. 

Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. 

Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. 

Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.

Store in the refrigerator for up to 7 days.

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{13}        Mediterranean Kale Salad, submitted by Deb in Canada

Yield: 1 serving

When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.

 

Ingredients

4 leaves kale, stems removed

1 teaspoon extra-virgin olive oil    

1 1/2 teaspoons freshly squeezed lemon juice

1/8 teaspoon salt

1/4 red bell pepper, diced

1 tablespoon pine nuts or chopped cashews

1 tablespoon sliced black olives

Dash ground pepper (optional)

 

Equipment

cutting board

chef’s knife, 8-inch

measuring spoons

medium bowl

citrus juicer or reamer

serrated knife, 5-inch

tongs

 

Stack 2 of the kale leaves with the stem end facing you. 

Fold in half lengthwise and roll tightly like a cigar. 

Slice crosswise into thin strips. Repeat with the remaining 2 leaves. 

Chop the kale strips a few times, so they aren’t too long. 

Put in a medium bowl along with the olive oil, lemon juice, and salt. 

Toss well with your hands, working the dressing into the greens. 

Add the red bell pepper, pine nuts, and olives and toss gently. 

Season to taste with ground pepper, if desired. 

Stored in a sealed container in the refrigerator, Mediterranean Kale will 

keep for 3 days. Bring to room temperature before serving. 

To serve warm, heat gently on the stove for a few minutes. 

Do not overheat..

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{14}       Parmesan Egg Chips, submitted by Karen G. in Markleville, IN,   gustin28@frontier.com   

4 egg whites

1/2 teaspoon water

Pinch of garlic powder

Pinch of salt

Grated Parmesan cheese

 

Preheat oven to 400 degrees Fahrenheit. Grease a mini muffin tin with non-stick cooking spray. 

In a large bowl, whisk together egg whites, water, garlic powder and salt until combined. 

It will be slightly fluffy. 

Evenly distribute egg white mixture into muffin cups. It needs to at least be enough to cover the bottoms. 

Sprinkle grated parmesan into each cup.. Feel free to use any other kind of cheese. 

Bake for 15 minutes, or until chips are crunchy. Remove from oven and allow them to cool for a few minutes. 

Serve and enjoy!

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  {15}      Sticky Date Pudding, submitted by Laurel in Australia,  tomee@ozemail.com.au

serves 6

60 g butter softened (See conversion link above)

3/4 cup caster sugar (superfine sugar)

2 egg 

1 1/4 cup dates chopped 

1 cup boiling water 

1 tsp bicarbonate of soda 

1 1/2 cup self-raising flour 

0.12 tsp vanilla essence 

Sauce:

1/4 cup golden syrup 

125 g butter 

1 cup brown sugar 

1 cup thick cream

 

Mix the dates and bicarbonate soda in a bowl. 

Pour over the boiling water and leave to stand for 30 minutes.

Cream the butter and the sugar.

Add the eggs one at a time and beat well.

Fold in sifted flour and stir in date mixture and vanilla.

Pour into a greased, rectangular, ovenproof dish.

Cook for 30-40 minutes at 170C or until firm when touched in the centre. (170C is 338ºF so use your judgment by how hot your oven is.)

 

Sauce: 

Melt the butter, sugar and golden syrup. Stir until dissolved.

Remove from the heat and stir in the cream.

Cut the pudding into squares and serve with the sauce, cream and/or ice cream.

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{16}      Caramel Apple Crisp, submitted by SunDance in Sterling, VA,     sundnz@comcast.net

1/2 cup caramel topping

1/2 teaspoon ground cinnamon

6 large baking apples, peeled and cut into 1/2-inch slices

2/3 cup all-purpose flour 

1/2 cup packed brown sugar

1/2 cup cold butter, cut into small pieces

2/3 cup quick cooking oats

 

Preheat an oven to 375 degrees F (190 degrees C).

Stir the caramel topping and cinnamon together in a bowl. 

Toss in the apples, mixing until evenly coated. 

Spread apple mixture into an 8-inch square baking dish.

Mix flour and brown sugar into the same bowl used to mix the 

apples. Cut in the butter with a knife or pastry blender until 

the mixture resembles coarse crumbs. 

Stir in the oats, then crumble over the apples.

Bake in the preheated oven until the apples are tender and the 

topping is golden brown, 45 to 50 minutes. 

You can serve with more caramel topping and whipped cream. 

I usually sprinkle some chopped walnuts on it too because I LOVE nuts!

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{17}       Pork Tenderloin In Tequila, submitted by Freddie in San Antonio, Texas,   freddiebjohnson@prodigy..net 

Yield: 6 servings

1/4 cup prepared mustard

2 pounds pork tenderloin

1/4 cup vegetable oil

2 cloves garlic -- cut in half

1/4 cup chopped carrot

1/4 cup chopped celery

1/4 cup lime juice

1/4 cup tequila

1 tablespoon ground red chiles -- *see Note

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon pepper

4 cups chopped tomatoes -- 4 medium **

1/4 cup chopped onion -- 1 small

1 bay leaf

1/4 cup snipped parsley

 

Spread mustard over the pork tenderloin.

Heat oil and garlic in a 10-inch skillet until hot. 

Cook pork in oil over medium heat until brown. 

Remove garlic. Stir in remaining ingredients except the parsley. 

Heat to boiling then reduce the heat. 

Cover and simmer until pork is done, about 30 minutes.

Remove the bay leaf and sprinkle with the parsley. Serve.

 

Freddie's Notes:  Easy, if you have the ingredients chopped, line up 

and ready to go.  

I had the seasonings mixed together in a small bowl, the lime juice and 

tequila together in a liquid one cup measure and the vegetables together 

in one bowl. 

This first time I made this, I used red pepper flakes.  

The second time I didn't use any red pepper, I skipped it.

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{18}       Strawberry Fluff Pie, submitted by Karen Gardner in Sheridan, Wyoming,   varieze@actaccess.net 

8 servings @ 2points each 

4 cup strawberries, sliced

1 small Package Sugar free strawberry Jell-O

1 small Package Sugar free vanilla pudding - not instant

1 prepared graham cracker pie shell (8 inch)

 

In large saucepan add 2 cups cold water, gelatin and pudding

mixes.  Bring to a boil, stirring frequently until thickened. 

Put berries in crust.  Pour pudding mixture over. Chill until firm.

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{19}     Pineapple Dump Cake, submitted by Lin in Piney Woods of East Texas,   apollo@consolidated..net 

1 box pineapple cake mix

1 can, 21 0z, pineapple pie filling

1 tsp. lemon juice

1/2 cup chopped pecans

1 stick melted butter

whip cream

 

Turn oven to 350. Spread pie filling in a 9” square pan.  

Sprinkle with lemon juice combine dry cake mix, pecans and 

melted butter. Mixture will be crumbly sprinkle over pie filling. 

Bake for 50 min. Serve with whipped cream.

Yield 8 to 10 servings

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{20}      How Clean is Your Kitchen?, submitted by Diane in Bucks County, PA,   dsg49@aol.com

1. Time spent washing, not water temperature, makes for clean hands. Scrub hands all over with soap at least 20 seconds (the time it takes to hum "Happy Birthday" twice), then dry them, preferably with disposable towels.

2. Even though you are peeling fruit, while cutting, you can easily transfer bacteria from the peel or rind to the inside of your fruit and vegetables. Wash all produce with clean running water (no soap.)

3. Wash kitchen surfaces and implements with soapy water and dry with paper towels. If you use cloth towels, wash the cloth towels often in a hot cycle..

4. Commercial eggs are washed before sale. Do not wash again, as this can increase the risk of cross-contamination, especially if the shell becomes cracked.

5. Bacteria thrive in moist environments and a kitchen sponge probably has more bacteria in it than anywhere else in your house. Replace your sponges and scrubbers every 1 to 2 weeks. Between uses, squeeze it out and let it dry. Or, every 2 days, get the sponge soaking wet and microwave for 2 minutes to kill the bacteria. Let dish rags dry between uses and wash them frequently.

6. Bleach is toxic; an excess of it can be harmful, but can use 1 gallon of water with 1 tablespoon of bleach, saturating surfaces and leaving for a few minutes. Rinse and dry with paper towels.

7. It does not matter if you use a wood or plastic cutting board as long as you clean thoroughly after use, including edges. Ideally, have one cutting board for meat/poultry and another for other foods.

8. Is it safe to store butter or margarine at room temperature? Butter and margarine may turn rancid in flavor after several days, but you can leave it out for one or two days, when you use it within that time period. Margarine may separate, but it is still safe.

9. Thaw food in the refrigerator, under cold running water, or in a microwave, as directed.  Food thawed on the counter could be in the "danger zone" (between 40 and 140 degrees F.) enabling bacteria to grow rapidly. Even marinated food should be kept in the refrigerator until ready to cook, not on the counter.

10. As a general rule, cook poultry and stuffed meats to 165 degrees F.; ground meats to 160 degrees F., and pork, lamb, fish, and whole cuts of meat to 145 degrees F. in the thickest part. Heat cooked meats (e.g., hot dogs) until steaming hot. Food should be held at those temperatures for at least 15 seconds to kill any bacteria or pathogens. Leftovers should have an internal temperature of 165 degrees F. Never taste food to check for spoilage.     

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{21}       Easiest Coffee Cake Ever, submitted by Sherril Gerard in Santa Ana, CA,   billnsherril@earthlink.com

Ingredients

1 box yellow butter cake mix

1 pkg. new instant vanilla pudding

1/2 Cup Wesson oil

1 Cup sour cream

4 eggs

mixture of cinnamon and sugar

 

Directions

Mix dry mixes (cake mix and vanilla pudding); add oil and cream and blend together. 

Add eggs one at a time. Sprinkle Bundt pan with cinnamon sugar. 

Add batter and sprinkle top of cake with cinnamon sugar.. 

Bake at 350 degrees for 45-50 minutes. Let cool in pan 10 minutes. 

Turn out and sprinkle cake again with cinnamon sugar.    

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{22}      Poppy Seed Bread, submitted by Betty Richling,      lrischling@hotmail.com    

1 box yellow cake mix

1 Package instant coconut pudding

4 eggs

1/4 cup oil

2 Tbsp. poppy seeds

1 cup hot water

 

Preheat oven to 350 degrees.  Grease or spray (2)  9"x 5" loaf pans.  

Put poppy seed in hot water.  

Mix cake mix and pudding, eggs and oil.  Fold in poppy seeds.

Bake in loaf pans in 350 degree oven 45 minutes   

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{23}        Peanut Butter Cup Cookies, submitted by Pam in Clifton, New Jersey,   pamschwartz@hotmail.com

nonstick cooking spray, for the muffin tin

1 cup creamy peanut butter

2/3 cup granulated sugar

1/3 cup packed light brown sugar

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

1 large egg

Coarse sanding sugar, for rolling

12 full-size peanut butter cups

1/4 cup chopped honey-roasted 

 

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. 

Beat in the vanilla and egg on high until the dough comes together in a mass.

Pour some sanding sugar in a small bowl. 

Form the dough into 12 balls and roll to coat in the sugar. 

Put a dough ball in each muffin cup. 

Press the dough about 1/2 inch up the sides to make a shell. 

Fit a peanut butter cup into each dough shell. 

Bake until the edges of the cookies are set and golden, 10 to 12 minutes. 

Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. 

Cool 15 minutes, then remove the cookies to the wire rack to cool completely. 

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{24}        Holiday Divinity,, submitted by Sally in Idaho,    grandmasal@gmail.com

Taste of Home   

40 servings — 1 1/4 lbs     

I've been whipping up this Christmas-y treat— with its jolly red and green candied cherries and scrumptious chopped nuts— since 1955.  It's so light it melts in your mouth. 

2 cups sugar   

1/2 cup water         

1/3 cup light corn syrup    

2 egg whites

1 tsp vanilla extract     ] 

1/8 tsp salt     

1 cup chopped walnuts, toasted

1/4 cup diced candied cherries     

1/4 cup diced candied pineapple

 

In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil.   

Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat.

Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form.   

With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl.   

Add vanilla and salt.   Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes.   Stir in nuts and fruit.

Drop by teaspoonfuls onto waxed paper.   Store in airtight containers.   

1 serving:  289 calories, 7g fat (0 saturated fat), 0 cholesterol, 59mg sodium, 

56g carbohydrate (49g sugars, 1g fiber), 4g protein.

 

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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lindasplaceincyberspace-subscribe@yahoogroups.com 

 

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