I love to give homemade gifts at Christmas. This recipe would be easy to prepare and could be packaged in holiday tins or given as part of a goodie basket with mugs and home baked cookies.
HOT CHOCOLATE MIX
1 (9.6 oz.) package nonfat dry milk
4 c. miniature marshmallows
1 1/2 c. powdered sugar
1 c. unsweetened cocoa
Stir together all ingredients in a large bowl. Store chocolate mixture in an airtight container at room temperature until ready to serve.
HOT CHOCOLATE: Stir 1/2 c. Hot Chocolate Mix into 1 c. hot milk.
Thursday, November 29, 2012
CROCKPOT WEDNESDAY
I like to make some sort of beans at least once a week. This recipe is from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION. It would be delicious served with hot cornbread, finely chopped red onion, and/or fresh salsa.
GOOD BEANS
2 cups dried red beans (washed, picked over, and soaked in cold water overnight)
1 lb. smoked sausage, thinly sliced (turkey is good), 1 lb. browned beef (I'll use very lean beef or maybe even turkey), or 1 lb. finely chopped, smoked bacon (NOOOO!-too much fat)
1 medium onion, finely chopped
4 c. broth (beef or chicken) I'll use low sodium
1 can diced tomatoes
garlic salt and pepper,to taste(I will use garlic powder)
1 poblano pepper,chopped or 1 small jalepeno pepper, chopped
DIRECTIONS:
Drain and rinse beans. Place beans and all other ingredients in the slow-cooker and cook on LOW for 8-10 hours.
GOOD BEANS
2 cups dried red beans (washed, picked over, and soaked in cold water overnight)
1 lb. smoked sausage, thinly sliced (turkey is good), 1 lb. browned beef (I'll use very lean beef or maybe even turkey), or 1 lb. finely chopped, smoked bacon (NOOOO!-too much fat)
1 medium onion, finely chopped
4 c. broth (beef or chicken) I'll use low sodium
1 can diced tomatoes
garlic salt and pepper,to taste(I will use garlic powder)
1 poblano pepper,chopped or 1 small jalepeno pepper, chopped
DIRECTIONS:
Drain and rinse beans. Place beans and all other ingredients in the slow-cooker and cook on LOW for 8-10 hours.
Monday, November 26, 2012
MEATLESS MONDAY
Whew! After a long weekend of eating turkey, ham and all the trimmings this old bird is STUFFED! I'm looking for light and healthy things to fix this week along with the leftovers . These salads from SOUTHERN LIVING sound just right.
BLUEBERRY FIELDS SALAD
1 c. chopped walnuts
1/2 c. balsamic vinegar
1/3 c. blueberry preserves
1/3 c. olive oil
2(5.5 oz.) pkgs. spring greens and baby spinach mix
2 c. fresh blueberries
1 small red onion, halved and sliced
1 c. crumbled blue cheese
Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, next two ingredients, salt and freshly ground pepper (I omit salt) to taste in a bowl. Combine walnuts, spinach mix, and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.
SPINACH-GRAPE CHOPPED SALAD
1/4 c. chopped walnuts
1(6oz.) pkg. fresh baby spinach
1 c. seedless red grapes
1/4 c. crumbled reduced-fat Feta cheese
1/4 c. bottled light raspberry-walnut vinaigrette
Heat chopped walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Coarsely chop spinach and grapes; toss with feta cheese and vinaigrette. Sprinkle with walnuts. Serve immediately.
BLUEBERRY FIELDS SALAD
1 c. chopped walnuts
1/2 c. balsamic vinegar
1/3 c. blueberry preserves
1/3 c. olive oil
2(5.5 oz.) pkgs. spring greens and baby spinach mix
2 c. fresh blueberries
1 small red onion, halved and sliced
1 c. crumbled blue cheese
Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, next two ingredients, salt and freshly ground pepper (I omit salt) to taste in a bowl. Combine walnuts, spinach mix, and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.
SPINACH-GRAPE CHOPPED SALAD
1/4 c. chopped walnuts
1(6oz.) pkg. fresh baby spinach
1 c. seedless red grapes
1/4 c. crumbled reduced-fat Feta cheese
1/4 c. bottled light raspberry-walnut vinaigrette
Heat chopped walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Coarsely chop spinach and grapes; toss with feta cheese and vinaigrette. Sprinkle with walnuts. Serve immediately.
Saturday, November 10, 2012
SOUPER SATURDAY
Minestrone soup is one of my favorites and today's recipe is an even healthier version since it includes barley. It comes from the current issue of DIABETIC COOKING.
30 MINUTE MINESTRONE WITH BARLEY
1 tsp.olive oil
1 red onion. chopped
1 carrot, diced
1 zucchini, diced
1 stalk celery, diced
1 clove garlic, minced
2 c. low-sodium chicken or vegetable broth
1 can(about 14 oz.) no-salt-added fire-roasted diced tomatoes
1 c. cooked pearl barley
1/4 c. chopped, fresh Italian parsley
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
6 tbsp. grated Parmesan cheese
1.Heat oil in large saucepan over medium-high heat. Add onion, carrot,zucchini, celery, and garlic; cook and stir 7 minutes.
2.Add broth, tomatoes, barley, parsley, oregano, salt, and pepper to saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15-20 minutes or until vegetables are tender and soup is thickened.
3.Ladle soup into bowls; top each serving with 1 tbsp. cheese.
30 MINUTE MINESTRONE WITH BARLEY
1 tsp.olive oil
1 red onion. chopped
1 carrot, diced
1 zucchini, diced
1 stalk celery, diced
1 clove garlic, minced
2 c. low-sodium chicken or vegetable broth
1 can(about 14 oz.) no-salt-added fire-roasted diced tomatoes
1 c. cooked pearl barley
1/4 c. chopped, fresh Italian parsley
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
6 tbsp. grated Parmesan cheese
1.Heat oil in large saucepan over medium-high heat. Add onion, carrot,zucchini, celery, and garlic; cook and stir 7 minutes.
2.Add broth, tomatoes, barley, parsley, oregano, salt, and pepper to saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15-20 minutes or until vegetables are tender and soup is thickened.
3.Ladle soup into bowls; top each serving with 1 tbsp. cheese.
Friday, November 9, 2012
FRIDAY'S FAMILY FAVORITE
Macaroni and cheese is the ultimate comfort food. I know very few people who dislike it and very few people who make it from scratch. I have tried lots of recipes but have yet to find one that really pleases me. I only make it for special occasions since we try to watch carbs and calories. I believe Thanksgiving would be special enough! I just may add this recipe to the menu. It comes from the newest addition to my cookbook library(courtesy of my sister) SOUTHERN LIVING'S COOKING FOR CHRISTMAS.
CLASSIC BAKED MACARONI AND CHEESE
2 c. milk
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1(10oz.) block extra-sharp cheddar cheese, shredded and divided(it is recommended to shred your own cheese for a creamier texture)
1/4 tsp. ground red pepper(optional)
1/2(16oz.) package elbow macaroni, cooked
Preheat oven to 400. Microwave milk at high for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
Whisk in salt, black pepper, 1 c. shredded cheese,and, if desired, red pepper until smooth; stir in pasta.
Spoon pasta mixture into a lightly greased 2 qt. baking dish; top with remaining cheese. Bake at 400 for 20 minutes or until golden and bubbly.
CLASSIC BAKED MACARONI AND CHEESE
2 c. milk
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1(10oz.) block extra-sharp cheddar cheese, shredded and divided(it is recommended to shred your own cheese for a creamier texture)
1/4 tsp. ground red pepper(optional)
1/2(16oz.) package elbow macaroni, cooked
Preheat oven to 400. Microwave milk at high for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
Whisk in salt, black pepper, 1 c. shredded cheese,and, if desired, red pepper until smooth; stir in pasta.
Spoon pasta mixture into a lightly greased 2 qt. baking dish; top with remaining cheese. Bake at 400 for 20 minutes or until golden and bubbly.
Monday, November 5, 2012
MEATLESS MONDAY
At the heart of every Thanksgiving meal are the side dishes. I like the traditional turkey, dressing, mashed potatoes etc., but I've also been known to try a little something new once in awhile. I'm making plans now and all my current magazines are chocked full of suggestions,traditional and not so traditional. I thought today's recipe sounded promising. It comes from CUISINE AT HOME.
SCALLOPED CORN DRESSING
MELT:
1 stick unsalted butter(8tbsp)
2 c. diced celery
2 c. diced onion
1 c. frozen corn kernels
WHISK:
2 c. low-sodium chicken broth
1 c. whole milk
2 eggs
COMBINE:
4 cups cubed cornbread, staled
4 cups cubed French bread, staled
1 1/2c. crushed butter crackers (such as Ritz), divided
1/2 c. chopped fresh parsley
3 tbsp. chopped fresh sage
1 tsp. kosher salt
1 tsp. black papper
1 tbsp. unsalted butter, melted
Preheat the oven to 375. Coat a 3 qt. baking dish with nonstick spray.
Melt 1 stick butter in a saute pan over medium heat. Add onion and celery and sweat until softened, 10 minutes. Add corn and cook to heat through, 2-3 minutes.
Whisk together broth, milk, and eggs
Combine cornbread cubes, French bread cubes, 1 cup crackers,parsley and sage in a large bowl.
Stir in butter-onion mixture, broth mixture, salt and pepper. Transfer dressing to prepared baking dish and bake 30 minutes.
Combine remaining 1/2 c. crackers with 1 tbsp. melted butter and sprinkle over dressing. Bake dressing until browned, 30 minutes more. Let dressing rest 20 minutes before serving.
SCALLOPED CORN DRESSING
MELT:
1 stick unsalted butter(8tbsp)
2 c. diced celery
2 c. diced onion
1 c. frozen corn kernels
WHISK:
2 c. low-sodium chicken broth
1 c. whole milk
2 eggs
COMBINE:
4 cups cubed cornbread, staled
4 cups cubed French bread, staled
1 1/2c. crushed butter crackers (such as Ritz), divided
1/2 c. chopped fresh parsley
3 tbsp. chopped fresh sage
1 tsp. kosher salt
1 tsp. black papper
1 tbsp. unsalted butter, melted
Preheat the oven to 375. Coat a 3 qt. baking dish with nonstick spray.
Melt 1 stick butter in a saute pan over medium heat. Add onion and celery and sweat until softened, 10 minutes. Add corn and cook to heat through, 2-3 minutes.
Whisk together broth, milk, and eggs
Combine cornbread cubes, French bread cubes, 1 cup crackers,parsley and sage in a large bowl.
Stir in butter-onion mixture, broth mixture, salt and pepper. Transfer dressing to prepared baking dish and bake 30 minutes.
Combine remaining 1/2 c. crackers with 1 tbsp. melted butter and sprinkle over dressing. Bake dressing until browned, 30 minutes more. Let dressing rest 20 minutes before serving.
SEAFOOD SUNDAY
We love seafood and I try to fix it at least once a week and most of the time twice. I'm always looking for new ways to prepare fish and today's recipe sounds like a winner. It comes from the current issue of FOOD NETWORK MAGAZINE.
CATFISH BAKED IN FOIL
1 c. couscous (preferably whole wheat)
2 tbsp. extra-virgin olive oil
3/4 tsp. smoked paprika
Kosher salt and freshly ground pepper
4 (6 oz.) skinless catfish fillets
1/3 c. roughly chopped fresh parsley or mint
1 medium red onion
1 c. cherry tomatoes, halved
2 cloves garlic, finely chopped
1.Preheat the oven to 425. Lay a 2 1/2 foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine mesh sieve under cold water. Mix the olive oil, paprika, and 1/4 tsp. each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tbsp. of the seasoned oil and spread in a 8 inch square layer.
2.Brush the fish fillets on both sides with 1 tbsp. seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes,garlic and the remaining seasoned oil in a bowl, then scatter evenly over the fish and the couscous. Drizzle with 2/3 c. water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet(on the baking sheet) to the oven and bake for 25 minutes.
3.Open the foil packet; divide among the plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with lemon juice.
CATFISH BAKED IN FOIL
1 c. couscous (preferably whole wheat)
2 tbsp. extra-virgin olive oil
3/4 tsp. smoked paprika
Kosher salt and freshly ground pepper
4 (6 oz.) skinless catfish fillets
1/3 c. roughly chopped fresh parsley or mint
1 medium red onion
1 c. cherry tomatoes, halved
2 cloves garlic, finely chopped
1.Preheat the oven to 425. Lay a 2 1/2 foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine mesh sieve under cold water. Mix the olive oil, paprika, and 1/4 tsp. each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tbsp. of the seasoned oil and spread in a 8 inch square layer.
2.Brush the fish fillets on both sides with 1 tbsp. seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes,garlic and the remaining seasoned oil in a bowl, then scatter evenly over the fish and the couscous. Drizzle with 2/3 c. water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet(on the baking sheet) to the oven and bake for 25 minutes.
3.Open the foil packet; divide among the plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with lemon juice.
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