Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 2 celery stalks, chopped
• 3 carrots, chopped
• 1 garlic clove, minced
• 2 cups tomato sauce
• 2 cups chicken stock
• 1 cup frozen corn
• 1 cup frozen peas
• 2 cups frozen cut green beans
• 1 tablespoon dried parsley
• 1/2 lemon, juiced
• Salt and pepper, to taste

Directions:

Heat the oil in a saucepan over medium heat. Add the onions, celery, and carrots and saute for 8 to 10 minutes, until slightly softened. Add the garlic and saute for 1 minute. Add the tomato sauce, chicken broth, corn, peas, and green beans. Bring to a boil, lower the heat, and simmer for 10 to 15 minutes. Remove from the heat and add the parsley and lemon juice. Season to taste with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 cup whole milk
• 1 cup well-shaken buttermilk
• 1 cup canned solid-pack pumpkin
• 3/4 stick (6 tablespoons) unsalted butter, melted
• Vegetable oil for brushing the waffle iron

Directions:

Preheat oven to 250°F and preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Makes about 12 waffles.

Nutrition:

Substitutions:

I used half all-purpose flour and half whole-wheat flour. I only used buttermilk, no whole milk. Instead of the ginger and cloves, I added a 1/4 teaspoon of ground nutmeg.

Recipe courtesy of www.epicurious.com

Read my review of this recipe.

Ingredients:

For the Crepes:

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• pinch of salt
• 3 eggs
• 1 cup milk (more or less as needed)
• 2 tablespoons melted butter, plus 1 tablespoon for cooking

For the Filling:

• 10 ounces frozen spinach, thawed and well drained
• 15 ounces ricotta cheese
• 1 cup shredded cheese (Mozzarella, Monterrey Jack, Havarti, ect), about 4 ounces
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped parsley

For the sauce:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 28 ounces canned tomatoes (crushed, diced, stewed, ect)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 teaspoon sugar
• Salt and pepper, to taste

Directions:

For the crepes: Whisk the flour, salt, eggs, milk, and melted butter together. Add enough milk to give the batter the consistency of heavy cream. Let the batter rest for 30 minutes. When ready to fry, heat a small skillet over medium-high heat and rub lightly with butter. Pour enough batter into the pan to just cover the bottom, tilting the pan to move the batter around. Cook until lightly brown and dry on top, 30 to 60 seconds. Remove from the pan and stack between layers of waxed paper. This recipe using 12 crepes. If there are extras, they can be stored tightly wrapped in waxed paper.

For the filling: Mix the spinach, ricotta, cheese, 1/3 cup Parmesan, garlic powder, and parsley in a bowl.

For the sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

To assemble: Cover the bottom of a 9×13 baking dish with about 1 cup of marinara sauce. Divide the filling between the crepes, carefully roll them up, and then place them seam side down in the baking dish. Cover with the remaining marinara sauce and sprinkle with the remaining Parmesan cheese. Bake in a 350 degree oven for about 30 minutes, or until bubbly.

Serves 6 people.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

For the fruit:

• 4 large baking apples, peeled, cored, and sliced (Golden Delicious, Granny Smith, Cortland, Braeburn)
• 1 tablespoon whole-wheat flour
• 1 tablespoon firmly packed brown sugar

For the topping:

• 1/2 cup old fashioned oats
• 1/4 cup sliced almonds
• 3 tablespoons whole wheat flour
• 2 tablespoons firmly packed brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons walnut oil or canola oil
• 1 tablespoon honey

Directions:

Preheat the oven to 350 degrees. Lightly coat a 9-inch square baking dish or six individual 8 ounce ramekins with cooking spray.

In a bowl,  sprinkle the apples with the flour and sugar and toss gently to mix.

To make the topping, in another bowl, combine the oats, almonds, flour, sugar, cinnamon, nutmeg, and salt. Whisk to blend. Stir in the oil and honey and mix until well blended.

Spread the fruit mixture evenly in the prepared baking dish, or divide equally among the ramekins. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly brown, 45-55 minutes for the 9-inch baking dish or 20-30 minutes for the ramekins. Serve warm or at room temperature.

Serves 6.

Nutrition:

Substitutions:

The original recipe is for summer fruit, using a combination of fresh cherries and stone fruits. I used walnuts instead of the almonds.

Recipe adapted from The New Mayo Clinic Cookbook: Eating Well for Better Health

Read my review of this recipe.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons water, if using fresh blueberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon honey
• 1 tablespoon molasses
• Pinch of ground cloves

Directions:

In a saucepan, combine the blueberries, water, lemon juice, lemon zest, honey, molasses, and the cloves. Bring to a boil over medium-high each, then reduce the heat to low, cover, and summer until the berries burst and the juices are slightly thickened, about 5 minutes, or longer if using frozen blueberries.

Makes about 1 cup.

Nutrition:

Substitutions:

I used frozen wild blueberries and omitted the cloves.

This syrup is great with Sweet Potato Waffles.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating Well for Better Health

Read my review of this recipe.

Ingredients:

• 1/3 cup peeled and diced sweet potato or 1/4 cup canned pumpkin puree
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1 cup plain soy milk
• 2 tablespoons olive oil
• 2 tablespoons molasses
• 1 egg white

Directions:

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon, and ginger. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil, and molasses. Add the flour mixture and stir just until combined.

In a clean bowl, using an electric mixer on high speed, beat the egg white until stiff peaks form. Gently whisk one-third of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing until just incorporated.

Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer’s instructions. Repeat with remaining batter. Waffle can be kept warm on a baking sheet in a preheated 225 degree oven.

Makes 6 waffles.

Nutrition:

Substitutions:

I used equal parts whole wheat and all purpose flour (1/2 cup of each) and substituted buttermilk for the soy milk.

These waffles are perfect with Blueberry Syrup.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating Well for Better Health

Read my review of this recipe.

Ingredients:

• 28 ounces canned tomatoes
• 1 tablespoon extra virgin olive oil
• 1 onion, sliced
• 1 garlic clove, sliced
• 2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 teaspoons white sugar, or to taste

Directions:

In a saucepan, over medium heat, sauteed onion and garlic in the oil until softened. Add the tomatoes and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Pour the mixture into a blender and blend until smooth.
In the now empty saucepan, melt the butter over medium heat. Stir in the flour to make a roux, and cook for 1 minute. Gradually whisk the tomato mixture into the flour mixture so that no lumps form. Season with sugar and salt, and adjust to taste.

Nutrition:

Substitutions:

My own concoction, based on a recipe from www.allrecipes.com.

Read my review of this recipe.

Ingredients:

Coconut Pie Shell:

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 cup sweetened shredded coconut
• 1/2 cup cold unsalted butter, cut into 1/2 inch pieces
• 2 teaspoons sugar
• 1/4 teaspoon kosher salt
• 1/3 cup ice water, more or less as needed

Coconut Pastry Cream:

• 2 cups milk
• 2 cups sweetened shredded coconut
• 1 vanilla bean, split lengthwise
• 2 large eggs
• 1/2 cup plus 2 tablespoons sugar, divided
• 3 tablespoons all-purpose flour
• 1/4 cup unsalted butter, softened

Finishing Touches:

• 2 1/2 cups whipping cream, chilled
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Garnish: 1 1/2 cups (2 ounces) unsweetened coconut “chips” (large-shred coconut) or sweetened shredded coconut
• Garnish: 1 (4- to 6-ounce) bar white chocolate, shaved

Directions:

For the Coconut Pie Shell:

In a food processor, combine the flour, coconut, butter, sugar, and salt. Pulse until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor — it will be loose.)

Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 30 to 60 minutes.

On a lightly floured work surface, roll the dough to a 12 to 13 inch circle. Fit into a 9-inch pie plate (don’t stretch the dough), trimming excess to a 1- to 11/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.

Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper the pie shell, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 to 25 minutes. Remove from oven; remove the foil and beans, and return pie crust to oven. Bake for 10 to 12 more minutes or until the bottom of the crust has golden brown patches. Remove from oven, and cool completely before filling.

For the Coconut Pastry Cream:

Combine milk and coconut in a medium saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.

In another bowl, whisk together eggs, sugar, and flour in a medium bowl until well blended. Tempure the eggs by whisking about 1/3 cup of the milk mixture into egg mixture. Add the warmed egg mixture to the saucepan with the milk mixture. Cook over medium heat, whisking constantly, 5 minutes or until mixture thickens and begins to bubble. Whisk about 4 to 5 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Place a piece of plastic wrap directly on surface of mixture and refrigerate until completely cold, about 4 hours. The mixture will thicken as it cools.

Fill baked pie shell with the pastry cream, smoothing surface. Beat whipping cream, sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.

To garnish and serve:

Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until lightly brown, stirring twice. Cool coconut chips before decorating the top of the pie. Using a vegetable peeler, scrape white chocolate into curls on top of the pie.

Makes one 9 inch pie.

Nutrition:

Substitutions:

While I didn’t make any changes to the ingredients of this recipe, I did alter the directions by making the pie crust in a mixer rather than a food processor.

Recipe courtesy of Tom Douglas.

Read my review of this recipe.

Ingredients:

• 1 butternut squash or 15 ounces pumpkin puree
• 1 cup evaporated milk
• 1 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 - 1 teaspoon cinnamon

Directions:

If using a butternut squash: Peel the squash, cut it in half, and remove the seeds. Cut into 1 inch cubes and then place in a baking dish with enough water to cover the bottom of the dish. Bake in a 375 degree oven until the squash is fork tender. Cool slightly and then place the squash in a blender with enough of the water to puree. You will need 2 cups of pureed squash for this recipe.

Whisk together the pureed squash or canned pumpkin, milk (you may need less milk if the squash puree is too runny or more milk if using canned pumpkin), sugar, vanilla, flour, salt, and eggs in a large bowl until smooth. Pour mixture into an unbaked 9 inch pie crust. Sprinkle with cinnamon to taste and then bake at 375 degrees for 50 to 55 minutes or until almost set.

Allow to cool completely before serving.

Serves 8-10.

Nutrition:

Substitutions:

I used this Never Fail Pie Crust recipe for the pumpkin pie.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 3 cups flour
• 1 1/4 cups vegetable shortening
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon vinegar
• 5 tablespoons ice water, more or less depending

Directions:

Combine the flour and salt in a bowl. Add the shortening and cut it into the flour until it resembles coarse crumbs. Add the egg and vinegar and work into the crumb mixture. Add the water one tablespoon at a time until the dough holds together.

Divide the dough in half and form two disks. Let the dough rest for 30 minutes before rolling it out on a lightly floured surface. Bake according to specific pie recipe directions.

Makes two 9-inch pie crusts.

Nutrition:

Substitutions:

I used this pie crust to make Mom’s Pumpkin Pie.

If “blind baking” the crust, prick the dough several times with a fork before you put it in the oven to prevent it from bubbling.

Recipe courtesy of Sharon Gibbons.