Easy Cook'n

HAPPY TURKEY DAY EVERYONE

2009-11-24T04:58:00.000-08:00

TWAS THE NIGHT OF THANKSGIVING,
BUT I JUST COULDN'T SLEEP.
I TRIED COUNTING BACKWARDS,
I TRIED COUNTING SHEEP.
THE LEFTOVERS BECKONED -
THE DARK MEAT AND WHITE,
BUT I FOUGHT THE TEMPTATION
WITH ALL OF MY MIGHT.

TOSSING AND TURNING WITH ANTICIPATION,
THE THOUGHT OF A SNACK BECAME INFATUATION.
SO, I RACED TO THE KITCHEN, FLUNG OPEN THE DOOR,
AND GAZED AT THE FRIDGE, FULL OF GOODIES GALORE.
GOBBLED UP TURKEY AND BUTTERED POTATOES,
PICKLES AND CARROTS, BEANS AND TOMATOES.

I FELT MYSELF SWELLING SO PLUMP AND SO ROUND,
'TIL ALL OF A SUDDEN, I ROSE OFF THE GROUND.
I CRASHED THROUGH THE CEILING, FLOATING INTO THE SKY,
WITH A MOUTHFUL OF PUDDING AND A HANDFUL OF PIE.
BUT, I MANAGED TO YELL AS I SOARED PAST THE TREES....
HAPPY EATING TO ALL PASS THE CRANBERRIES, PLEASE.

MAY YOUR STUFFING BE TASTY,
MAY YOUR TURKEY BE PLUMP.
MAY YOUR POTATOES'N GRAVY HAVE NARY A LUMP.
MAY YOUR YAMS BE DELICIOUS.
MAY YOUR PIES TAKE THE PRIZE,
MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS!!

Cranberry, Cherry & Walnut Marmalade

2009-11-23T10:37:00.000-08:00

Ingredients

• 3/4 cup sugar
• 1 cup water
• 1/2 cup port, or other sweet red wine
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup dried tart cherries
• 1 12-ounce package fresh or frozen cranberries
• 2/3 cup chopped walnuts, toasted (see Tip)
• 1/2 teaspoon freshly grated orange zest

Preparation

1. Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.

2. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.

• Tip: To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

• Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Nutrition

Per 1/4-cup serving: 91 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium.

Healthy Budget Friendly Recipes

2009-11-23T10:18:00.000-08:00

With the stock market falling faster than a cold soufflé, many of us are looking at just how much our meals cost. And when we start trimming expenses, our food budget is often one place that takes a hit. An easy way to save money is to eat fewer meals out and make more meals at home. Plus you’ll have greater control to create healthy, delicious meals.

Eggplant Pomodoro Pasta

Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.

6 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 4 plum tomatoes, diced
• 1/3 cup chopped pitted green olives
• 2 tablespoons red-wine vinegar
• 4 teaspoons capers, rinsed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper, (optional)
• 12 ounces whole-wheat angel hair pasta
• 1/4 cup chopped fresh parsley, or basil

Preparation

1. Put a pot of water on to boil.

2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Nutrition

Per serving: 282 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 50 g carbohydrates; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium.

Marmalade Chicken

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

4 servings
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

• 1 cup reduced-sodium chicken broth
• 2 tablespoons red-wine vinegar
• 2 tablespoons orange marmalade
• 1 teaspoon Dijon mustard
• 1 teaspoon cornstarch
• 1 pound chicken tenders, (see Note)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 6 teaspoons extra-virgin olive oil, divided
• 2 large shallots, minced
• 1 teaspoon freshly grated orange zest

Preparation

1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Tips & Notes

• Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Nutrition

Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.

Healthy Pumpkin Pie Recipe

2009-11-23T09:27:00.000-08:00

Thanksgiving and Christmas can be challenging for those watching their weight or trying to make more health-conscious dietary choices. It can be difficult to keep consumption of saturated fat and sugar relatively low without forgoing many of the traditional dinner and dessert offerings.

Pie is usually thought to be a bad choice for health, but this isn’t true of all pies. The following pumpkin pie recipe is far healthier than most, with less saturated fat and sugar than the majority of recipes, and more dietary fiber and protein.

This recipe substitutes skim milk for the whole fat milk, condensed milk, or cream that most recipes call for, as well as cutting back the sugar significantly. While not as sweet, this pie derives its rich flavour from spices, and with less sugar, other more subtle flavours are apparent. This pie is free of artificial ingredients and healthy enough to snack on without guilt. It is also easy to prepare.

Preparation Time: 5-10 minutes
Cooking Time: 60-75 minutes
Makes: Two 9-inch pumpkin pies

Pumpkin Pie Ingredients:

2 9-inch unbaked pie shells
2 standard (398 ml) cans pumpkin
6 large eggs (equivalent to 7 medium eggs or 8 small)

1 cup skim milk

1 cup raw organic cane sugar or natural, unrefined Demerara sugar

4 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon cloves

¼ teaspoon nutmeg

¼ teaspoon salt

Pumpkin Pie Directions

Preheat oven to 425 Fahrenheit (218 Celsius). If pie shells have just come out of the freezer, warm them in the oven for a couple of minutes, just until warm to the touch.

Beat eggs lightly with a whisk. Add all other ingredients and beat until smooth. Pour into pie shells.

2009-11-11T05:25:00.000-08:00

10 Secrets to Cooking Healthier

If your eating habits are anything like those of most Americans and you are looking for the simplest advice possible we would tell you to eat more vegetables, fruits and whole grains and less of just about everything else. But if you’re ready for just a bit more guidance, our 10 principles of healthy cooking will get you started:

1. Use smart fats. Not all fat is bad. Opt for unsaturated (e.g., olive oil) over saturated fats such as butter. But still use them in moderation because all fats are loaded with calories.

2. Go unrefined. Pick whole grains over refined grains. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients.

3. Eat more fruits and vegetables. Most people don’t get enough! Aim for 5 to 13 servings of fruits and vegetables a day. Pick produce in a variety of colors to get a range of antioxidants and vitamins. A serving size is 1⁄2 to 1 cup depending on the fruit or vegetable.

4. It’s not all about the meat. Meat is a great source of protein but it’s also a big source of saturated fat in many people’s diets. So eat small amounts of lean meat, fish and poultry. Fill up the rest of your plate with healthy vegetables and whole grains.

5. Choose low-fat dairy. Dairy products like milk, sour cream and yogurt are a good source of calcium. Replacing whole-milk dairy products with low-fat or nonfat is an easy way to cut saturated fat in your diet.

6. Keep portions reasonable. Even though we would all like a magic bullet for weight control, it really boils down to calories. One of the easiest ways to manage calorie intake is by eating healthy portions.

7. Use sweeteners judiciously. Sugars of any kind, whether corn syrup, white sugar, brown sugar, honey or maple syrup, add significant calories without any nutritive value.

8. Keep an eye on sodium. Whether you have high blood pressure or not, it’s wise to watch your sodium intake. The USDA’s dietary guidelines for Americans recommend consuming less than 2,300 mg (about 1 teaspoon salt) daily.

9. Go for the flavor. Enhance food with bold flavors from healthy ingredients like fresh herbs, spices and citrus. When your food has great flavor, there’s no reason to feel deprived.

10. Be mindful and enjoy. Make conscious food decisions rather than grabbing for what is most convenient. Make sure it is something delicious and savor it. When you enjoy what you eat, you feel satisfied.

2009-11-10T05:51:00.000-08:00

Vegetarian Thanksgiving

No one will miss the bird with this hearty spread.

People often imagine that Thanksgiving dinner must pose an insurmountable problem for me as a vegetarian. But because my favorite part of Thanksgiving has always been all the "fixin's"--the vegetables, mashed potatoes, biscuits, stuffing, relishes, and dessert--I'm just as joyful at the feast as anyone else.

I do like to create a centerpiece dish to stand in for the turkey, however, because side dishes are best appreciated when they are just that--companions to the main event. This year, I'll present an alluring Mushroom and Caramelized-Shallot Strudel as the main course with the accompanying dishes that harmonize beautifully.

When I plan a large spread, organization is essential to its success. The challenge of a well-orchestrated dinner hinges upon oven space: If dishes cook at different oven temperatures and everything must bake at the same time, then all the advance preparation in the world won't prevent a last-minute panic. For this reason, I have planned a menu with items that can bake at the same temperature while others cook on the stovetop.

You can also include a green salad, another side vegetable (such as steamed green beans with fresh dill), and your favorite stuffing. Dessert is up to you as well, but a traditional Thanksgiving dessert like Gingered Pumpkin Pie suits this meal to a capital T.

This menu balances flavors, colors, textures, and time challenges. Invite non-vegetarians to your spread without apology--they'll hardly notice the turkey's absent.

Thanksgiving Menu

Marinated Lentil Salad
Mushroom and Caramelized-Shallot Strudel
Creamy Mashed Potatoes with Chives or Sweet Potato and Apple Gratin
Cranberry, Pear, and Ginger Relish
Herb and Onion Wheat Biscuits

Vegetarian Thanksgiving Meal Recipe - For complete instructions on how to prepare this delicious Vegetarian feast.

Game Plan

Two days ahead:

Make relish; cover and refrigerate.

One day ahead:

Cook the mushroom and shallot filling for the strudel; cover and refrigerate.

Make the lentil salad; cover and refrigerate.

One hour before cooking:

Remove the relish and the lentil salad from refrigerator; bring to room temperature.

Peel and cut potatoes for mashed potatoes; let sit in cold water.

Make breadcrumbs for sweet potato gratin.

Assemble the strudels, and chill.

Time to cook:

Bake biscuits; decrease oven temperature to 400 degrees.

Put gratin in oven.

Twenty-five minutes later, start mashed potatoes.

Put strudels in oven when it's time to add breadcrumbs to gratin

2009-10-30T12:26:00.001-07:00

Thanksgiving Day Healthy Alternatives

AH, the holiday season is here again. Its good spending time with family and friends but all of the food can make healthy eating a challenge. Americans put on half of our annual weight gain between Thanksgiving and New Year’s. Though it’s only a pound or two, if it happens year after year, it can add up.

I’ve compiled some of my favorite recipes and menus to help you have a happy, healthy holiday season. Thanksgiving is all about abundance, or, often, overabundance. Everyone wants to bring their favorite dish, or needs to have pumpkin and apple pie. With all the rich, heavy choices, there’s a distinct chance that Thanksgiving will turn out to be about overindulgence. But it doesn't have to be that way. You can download the entire collection of recipes for only $1.95.

The great American feast can include plenty of simple, delicious recipes that will leave you satisfied, not stuffed, without all the butter and cream that usually goes into the turkey-day meal. Easy Cookin's Thanksgiving Recipe Collection includes healthier roast turkeys and gravies, as well as less-traditional birds, like duck and pheasant, creative stuffings, and a variety of quick, healthy sides and salads. Plus our sweet treats prove that you can have a healthy dessert—and enjoy it too. Happy holidays from Easy Cookin!

Our classic Thanksgiving feast made healthy.

Herb-Roasted Turkey

This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.

12 servings, 3 ounces each, plus plenty of leftovers
Active Time: 30 minutes
Total Time: 3 1/2 hours

Ingredients

• 1 10-12-pound turkey
• 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
• 2 tablespoons canola, oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 2-Jan cups)
• 3 cups water, plus more as needed

Preparation

1. Position a rack in the lower third of the oven; preheat to 475°F.

2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.

3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.

4. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Pear, Prosciutto & Hazelnut Stuffing

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

12 servings, 2/3 cup each
Active Time: 1 hour
Total Time: 2 1/4 hours

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 4 ounces prosciutto, thinly sliced, cut into ribbons
• 2 cups onion, chopped
• 2 cups diced fennel bulb
• 1/4 cup minced shallot
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
• 2 Bosc pears, ripe but firm, chopped
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped hazelnuts, toasted
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat - a nice alternative to full-fat, creamy green bean casseroles.

8 servings, 3/4 cup each
Active Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 2 pounds green beans, trimmed
• 2 1/2 teaspoons extra-virgin olive oil, divided
• 2 ounces prosciutto, thinly sliced, cut into ribbons
• 4 cloves garlic, minced
• 2 teaspoons minced fresh sage
• 1/4 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1/4 cup toasted pine nuts
• 1 1/2 teaspoons freshly grated lemon zest
• 1 teaspoon lemon juice

Preparation

1. Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.

2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.

3. Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

Mashed Roots with Buttermilk & Chives

Plain mashed potatoes may seem a bit tame after you've tried this flavorful version, full of celery root, rutabaga and Yukon Gold potatoes and mashed with sweet garlic and tangy buttermilk. Finish the dish with a handful of snipped fresh chives.

8 servings, 3/4 cup each
Active Time: 20 minutes
Total Time: 1 hour

Ingredients

• 2 pounds celery root, (celeriac), peeled and cut into 1-inch pieces
• 1 pound rutabaga, peeled and cut into 1-inch pieces
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 5 cloves garlic, peeled
• 4 tablespoons unsalted butter, divided
• 3/4 cup nonfat buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup snipped fresh chives

Preparation

1. Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming"checking the water level and replenishing as necessary"until the vegetables are fall-apart tender, 20 minutes more.

2. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.

3. Just before serving, stir in the remaining 2 tablespoons butter and chives.

Oatmeal-Nut Crunch Apple Pie

This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, look for a ready-made whole-wheat pie crust in the freezer section of the store.

10 servings
Active Time: 1 hour
Total Time: 3 1/2 hours (including cooling time)

Ingredients

Crust

• 1 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2 ounces reduced-fat cream cheese, (Neufchâtel)
• 2 tablespoons canola oil
• 3 tablespoons ice water

Filling

• 3 medium Granny Smith apples, peeled and thinly sliced
• 3 medium McIntosh apples, peeled and thinly sliced
• 1/2 cup packed light brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour

Topping

• 1/2 cup whole-wheat pastry flour
• 1/3 cup old-fashioned rolled oats
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons frozen orange juice concentrate, thawed
• 1/4 cup coarsely chopped walnuts

Preparation

1. To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes or up to 2 days.

2. Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.

3. Position a rack in the lower third of the oven; preheat to 375°F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.

4. To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.

5. Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.

6. After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they’re browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.

Special Mother's Day Recipe

2009-05-05T13:30:00.000-07:00

Stuffed Breakfast Torte

Colorful layers of sausage, cheese, eggs and vegetables baked inside a puff pastry crust.

Serves: 8

Cook Time: 1 Hour and 15 minutes

Ingredients

1/2 pound Sausage, cooked, chopped and drained (can use bulk, links or patties)
3 tablespoons butter
10 large eggs
1 tablespoon fresh chives, chopped
2 teaspoons fresh tarragon, chopped
Pinch of grated nutmeg
Salt and pepper to taste
1.5 boxes (3 sheets) of puff pastry, chilled
1 jar roasted red peppers, drained and dried
1 box frozen spinach, thawed and all excess moisture pressed out
1/2 pound of Swiss cheese, thinly sliced

For Egg Wash:

1 egg and 1 tablespoon water, beaten together

Directions:

Preheat oven to 350 degrees F. Spray an 8 1/2" spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4" thick and cut out a 9" circle. Place this circle in the bottom of the spring form pan with the extra 1/2" going up the sides. Roll out the second piece of puff pastry to 1/4" thick and cut an 8" circle out. Set aside, this will be the "lid" of your torte. Roll out the remaining 2 sheets of puff pastry to a 1/4" thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1" overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour.

For Eggs: In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using.

To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8" circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour. Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart.

Easy Sausage Strata

2009-04-29T05:52:00.000-07:00

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage.

INGREDIENTS

1/2 pound pork sausage
3 (1 ounce) slices bread, cubed
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground dry mustard

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Tips on Making The Perfect Cheesecake

2009-04-28T13:19:00.000-07:00

Lumpy cheesecakes, cracks in the surface, sunken middles: these can all be avoided by learning a few simple techniques.

Baking Cheesecake

Cheesecakes tend to get over-baked because, while they may look underdone, they are actually done when the center is still wobbly.

At this stage, residual heat will "carry over" and the center will continue to cook.
Remove cheesecake from the oven to cool on a rack, or you can simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center.
After chilling, the once-wiggly center should firm up just fine.

Baking in a Water Bath

Cheesecake is a custard at heart. It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack.

Putting the Cheese in Cheesecake

Whether you're making an Italian-style cheesecake with ricotta cheese or a classic New York cheesecake with cream cheese, don't skimp on the fat content. Reduced fat and nonfat cream cheeses contain fillers that may prevent the cheesecake from setting properly. Never substitute whipped cream cheese for the solid block.

Mixing Matters

The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.

All About Texture

Eating cheesecake is a very sensual experience: texture is everything. Some recipes contain a small amount of starch, such as flour or cornstarch. These cheesecakes have a more cake-like texture. Cheesecake recipes that do not contain flour are intended to be luxuriously smooth and dense.

Chill

A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert. For more in-depth tips on making and serving cheesecakes, see our photo tutorials: Making Crumb Crusts, Making Cheesecake Filling, and Slicing Cheesecakes and Layer Cakes.

Coming Soon! New Recipe book "Death By Cheesecake"

All About Cheesecake

2009-04-28T11:25:00.000-07:00

Ingredients
1 crumb-crust
1/2 made with finely ground gingersnaps
3 (8-ounces) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
1/2 teaspoon vanilla
2 large egg yolks
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
15-ounce can solid-pack pumpkin

Directions

Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.

Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Delicious!

Share your favorite cheesecake recipes, email me at tammy9776@yahoo.com subject Cheesecake.

What's Your Favorite Comfort Food

2009-04-28T06:27:00.000-07:00

Comfort food is typically inexpensive, uncomplicated, and easy to prepare. Many people turn to comfort food for familiarity, emotional security, or as a special reward. The reasons a dish becomes comfort food are diverse but often include pleasant associations of childhood. Small children often seem to latch on to a specific food or drink (in a way similar to a security blanket) and will repeatedly request it in high stress situations. Adults eat comfort food for a sense of continuity.

Types of comfort foods
Various foods or snacks could fill the urge for a comfort food depending on a person's taste, but in any given culture or cuisine there are foods that become universally accepted comfort foods.

Comfort food has always been the staple of diners and other informal restaurants, as well as home cooking. Traditionally, there has been an emphasis on authenticity and low cost.

Favorite home-made comfort foods in the US include macaroni & cheese, mashed potatoes (or twice-baked potato), applesauce, fried chicken, chicken noodle soup, pizza, peanut butter, ice cream, and bacon, eggs, and hash browns for breakfast. Many creative mixes of foods have emerged, but probably would be too individualized to be considered authentically accepted comfort foods.

Here is a recipe for one of my all time favorite comfort foods.

This recipe is so fabulous it's hard to stop eating it. This is true comfort food.
Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients:

2 cups chicken broth
2-1/2 cups heavy cream
2 Tbsp. butter
1 Tbsp. olive oil
1 onion, finely chopped
4 cloves garlic minced
1 lb. rotelle or rotini pasta
3 Tbsp. Dijon mustard
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded Gouda cheese
1 cup shredded Gruyere cheese
1/2 cup diced Brie cheese, rind removed
salt and pepper to taste
1/4 cup dried seasoned bread crumbs
1/2 cup grated Parmesan cheese

Preparation:

Preheat oven to 450 degrees and butter a 13x9" baking dish. Bring a large pot of water to boil for the pasta.
Bring the chicken broth to a boil in a medium saucepan and reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan and reduce it to 1-1/2 cups.
Melt the butter and olive oil in another large heavy saucepan and cook onions and garlic until translucent and tender. Cook the pasta until al dente and drain.
Add the reduced cream and reduced broth to the onions, then add the mustard, cheddar, Gouda, Gruyere, and Brie cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon into the baking dish, top with bread crumbs and Parmesan cheese, and bake at 400 degrees for 20-30 minutes until the top browns and casserole is bubbly.

Do you have a favorite comfort food or recipe that you'd like to share. Please comment below.

African Vegetable Stew

2009-04-23T09:42:00.000-07:00

A spicy vegetable stew - easy to make. Some find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.

1 large white onion, chopped

2 garlic cloves, minced

1 Tbsp. olive oil

1 bunch spinach, chopped

2 yams, peeled and sliced

17.5-oz. can garbanzo beans

1/2 cup raisins

28-oz. can Mexican-style chopped tomatoes

Salt and pepper, to taste

Cayenne pepper, to taste

1/2 cup uncooked rice

Tabasco sauce, to taste

• In a sauté pan over medium heat, fry the onion and garlic in the oil until the onion begins to brown. Add the spinach, cooking for a couple of minutes. Add the yams, beans, raisins, tomatoes, salt, and peppers and cook for 2 to 3 minutes.

• Make a well in the center of the mixture for the rice. Add the rice and pat down until wet. Cover and cook for 25 minutes, until the rice is done. Season with the Tabasco sauce. Makes 4 servings

Ten Meals For Ten Dollars

2009-04-23T05:53:00.000-07:00

Splurge on a few ingredients; penny-pinch on others. Striking that balance makes it easy to be creative while feeding a family of four. Here are 10 great meal ideas--each for $10 or less!

Roast Chicken Feast

The meal: Roast chicken makes the perfect special occasion meal. Use smaller broiler/fryers and roast potatoes along with the bird to save money. Carrots gussied up with butter and dill make an inexpensive side. Cost: about $7.

INGREDIENTS

• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of
180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.

Spaghetti Carbonara

The meal: Less costly than spaghetti and meatballs, Spaghetti Carbonara calls for eggs, bacon, and Parmesan to flavor noodles. Serve with chopped iceberg salad. Cost: about $9.

INGREDIENTS

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove
and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining
1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1
minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add
beaten eggs and cook, tossing constantly with tongs or large fork until eggs are
barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan
cheese at table.

Chili for Four

The meal: One-pot meals are crowd pleasers, not to mention easy on the cook. Elevate this bare bones recipe with the garnishes below and a side of baked cornbread. Cost: about $8.

INGREDIENTS (Nutrition)

• 1 pound ground beef
• 1 (14.5 ounce) can canned diced tomatoes
• 1 (15 ounce) can kidney beans, drained
• 1 (1.25 ounce) package chili seasoning mix

DIRECTIONS

1. Crumble the beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and mix in the tomatoes, kidney beans and chili seasoning mix. Reduce heat to medium, and simmer for 15 minutes.

Mac & Cheese Comfort

The meal: The ultimate in comfort food can be a little pricey with four cheeses and cream, so buy bulk dairy products to keep cost down. Serve with steamed broccoli. Cost: about $10.

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 (16 ounce) package elbow macaroni
• 9 tablespoons butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 1/2 cups half-and-half
• 8 ounces cubed processed cheese food
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and
Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly
greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Made in China

The meal: A veggie-rich stir-fry is so easy on the budget you'll have money leftover to add a few extras. Start the meal with Egg Drop Soup and finish with fresh fruit. Cost: about $9.

INGREDIENTS

• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1/2 teaspoon ground ginger
• 1 cup orange juice
• 1/4 cup reduced-sodium soy sauce
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 2 cups broccoli florets
• 2 cups cauliflowerets
• 4 teaspoons olive or canola oil, divided
• 1 cup quartered fresh mushrooms
• 1 cup fresh or frozen snow peas
• 4 cups hot cooked rice

DIRECTIONS

1. In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.

Tomato Soup & Grilled Cheese

The meal: Tomato soup goes gourmet with the addition of roasted bell peppers and cream. Try different cheeses and breads to send your usual grilled cheese upscale. Cost: about $10.

INGREDIENTS (Nutrition)

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 red bell peppers
• 4 large tomatoes - peeled, seeded and chopped
• 1 1/2 teaspoons dried thyme
• 2 teaspoons paprika
• 1/8 teaspoon white sugar
• 6 cups chicken broth
• salt and pepper to taste
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 6 tablespoons sour cream
DIRECTIONS

1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about
25 minutes.
3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are
tender.
4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the
broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Quick Quiche

The meal: A store-bought piecrust keeps this broccoli and cheese quiche simple. Serve with a side of mixed salad greens. Cost: about $9.

INGREDIENTS

• 2 tablespoons butter
• 1 onion, minced
• 1 teaspoon minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1 1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli.
Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.

Stroganoff Savvy

The meal: Switching to hamburger instead of beef tips cuts down the price of Stroganoff without sacrificing flavor. Serve with steamed zucchini. Cost: about $10.

INGREDIENTS (Nutrition)

• 1 (16 ounce) package egg noodles
• 1 pound lean ground beef
• 1 (.75 ounce) packet dry brown gravy mix
• 1 (8 ounce) package cream cheese
• 1 (6 ounce) can chopped mushrooms, with liquid
• 1/2 cup milk
• 1 (8 ounce) container sour cream

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef until no pink shows; drain.
3. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

The Ultimate Tuna Noodle

The meal: What budget meal repertoire would be complete without Tuna Noodle Casserole, particularly one with a crunchy potato chip topping? Serve with steamed broccoli florets. Cost: about $9.

INGREDIENTS (Nutrition)

• 1 (16 ounce) package uncooked pasta shells
• 2 (6 ounce) cans tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 slices processed American cheese
• 1 1/2 cups crushed potato chips

DIRECTIONS

1. Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
2. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
3. Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper,
and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
4. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the
cheese. Top with crushed potato chips.
5. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

Magnificent Mexican

The meal: This well-loved enchilada recipe is made to serve eight, so cut it in half, or make the full recipe and freeze leftovers. Cost: about $10.

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded Cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the
onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish.
Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Crock Pot Cooking Tips

2009-04-22T10:02:00.000-07:00

I use my crock pot a lot; it's become a part of my everyday appliances. You can make just about anything in a crock pot these days such as: Soups, Stews, Main Dish Meats, Desserts, Breads, Cobblers, Vegetables and more. I've compiled a list of great tips to help make your crock pot cooking even easier.

#1. Peel and chop the vegetables the night before, cover and keep them refrigerated.

#2. The night before, trim fat from meat and cut meat into the desired sized pieces, cover and refrigerate.

#3. Thaw frozen vegetables and meat in the refrigerator, never thaw at room temperature.

#4. Brown meat according to the recipe directions. You can brown your meat the night before and then refrigerate.

#5. Slow simmering produces a mellow blending of flavors, but whole herbs and spices may give more flavor than usual, while ground herbs and spices may give less flavor.

#6. Some vegetables, especially onions and carrots, often take longer to cook than meat. Always place them at the bottom of the slow cooker.

#7. To assure even cooking of meat, be sure there is some space between the pieces to allow for circulation of heat and seasonings.

#8. Both regular and quick cooking rice need 4-5 hours to cook on your low setting, on your high setting it will take 3-4 hours so plan ahead. You may prefer to cook the rice on your stove top or in your microwave and then add into your crock pot recipe.

#9. Pasta needs stirring while cooking to prevent it from sticking to one another. It is best to cook the pasta on your stove top until its just tender and then add into your crock pot recipe.

#10. When converting your favorite recipes for the slow cooker, reduce the amount of liquid since the slow cooker lid gives a tight seal and retains steam.

#11. Pour your liquids in last.

#12. Fill your slow cooker at least 1/2 full for the best slow cooking results.
#13. Tender vegetables such as fresh mushrooms, tomatoes or zucchini will only need to be added for the last 45 minutes of cooking time, otherwise you could over cook them.

#14. To prevent milk, cream and sour cream from curdling, add near the end of the cooking time and just heat through.

#15. Coating pot roasts and stew meat with flour helps to thicken the broth as it cooks.

#16. Resist the urge to lift the lid. The heat that you lose will add as much as 30 minutes to the cooking time. If you have to stir, resume timing when the mixture starts to bubble up again.

#17. Cooking for 1 hour on high is the same as 2-2 1/2 hours on low.

#18. After the food has finished cooking, it can usually be held in the slow cooker for an hour on the low setting without over cooking it.

#19. . If food is not done within the stated time in your recipe it could be because you overfilled your slow cooker or you took off the lid too many times. Adjust your cooking times accordingly.

#20. Slow cooking at the low setting is better for tenderizing cuts of meats (brisket, pot roasts, etc).

For my best 30 Crockpot recipes, please email me at tammy9776@yahoo.com Subject crockpot recipes.

My Favorite Vegetarian Recipe

2009-04-21T13:27:00.000-07:00

Eggplant Parmesan

Ingredients:
1 eggplant
soy milk
flour, garlic, salt, pepper, oregano
homemade or store bought bread crumbs
olive oil
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced
1 clove garlic, minced
1 14 oz can chopped tomatoes
1 14 oz can tomato sauce
oregano, basil, rosemary, salt and pepper

Directions:

Make red sauce first: In skillet saute onion and bell pepper. Add in mushrooms, olives and garlic. Cook through. Add in canned tomatoes with juice, tomato sauce and herbs to taste. Let simmer while preparing eggplant.Slice eggplant into 1/2" thick slices.

Put a fresh skillet on the fire and heat 1/4" of olive oil until smoking, turn down heat. Put soymilk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging, this can go on a sheet of waxed paper.

On a another sheet of waxed paper, spread out some bread crumbs. Dip both sides of each eggplant slice into soy milk. Dredge in flour mixture. Dip into soy milk again, dredge again. Dip into soy milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.Place two or three eggplant slices on serving plate, cover with red sauce.
Sprinkle with vegan mozzarella and parmesan if desired.Serves: 4-6Preparation time: 45 minutes.

For more vegetarian recipes like this, please email me at tammy9776@yahoo.com, subject more vegetarian recipes.

Looking for Cinco de Mayo recipes?

2009-04-21T11:25:00.000-07:00

Cinco de Mayo celebrates Mexico's 1862 victory over the French army in the Battle of Puebla. Today, it's widely observed in the U.S. as a celebration of Mexican culture - and, of course, Mexican food and drink.

Agua Fresca de Melon
Apple Enchiladas
Baked Chicken Chilaquiles
Banana Tres Leches Cake
Burritos el Grande
Cafe con Leche Granizado
Carnitas
Cheese and Bacon Jalapeno Rellenos
Cheesy Mexican Cornbread
Chicken and Cheese Tostadas
Chicken and Sour Cream Enchiladas
Chicken Chile Verde Soup
Chilaquilla (Green Chile Chicken Casserole)
Chile Verde de Puerco
Chiles with Walnut Sauce
Chimichangas
Chocolate Caliente Cookies
Cilantro-Tequila Grilled Chicken
Cinco de Mayo Chicken Soup
Cinnamon Spiced Coffee
Cream Cheese Flan
Creamy Taco Dip
Dulce de Leche Cream Cake
El Rancho Taco Soup
Fiesta Chicken Enchiladas
Fiesta Enchiladas
Fresh Corn Salsa
Frozen Cinco de Mayo Dessert
Green Chile Pork Ribs
Green-Green Guacamole
Herradura Cincorita
Homemade Tortilla Soup
Layered Dulce de Leche Dessert
Make Ahead Mexican Salad
Mango Dream Cake
Mexican Beef Stew
Mexican Chicken and Grits Pie
Mexican Chicken Salad
Mexican Chocolate Ice Cream
Mexican Flag Cake
Mexican Four Cheese Chicken Nachos
Mexican Layered Dip
Mexican Pizza
Mexican Style Corn on the Cob
Migas (Tex-Mex Scrambled Eggs and Tortillas)
Mojito Lemon-Lime Cocktail
Patron Silver Margaritas
Pueblo Green Chile Stew
Pumpkin Flan with Gingerbread Crust
Quesadilla con Guacamole
Quick Mexican Pork Mole
Refried Beans Supreme
Rich and Creamy Guacamole
Rich and Zesty Tamale Pie
Salsa Chicken over Rice
Sangria Punch
Shrimp with Mole
Sopaipillas
South of the Border Beef
Southwest Chile Pie
Spinach Chalupas Casserole (Chalupas de Espinacas)
Steak Tacos with Chipotle Cream
Strawberry Kiwi Mock Margarita
Taco Salad Bowls
Tamale Pie
Tex-Mex Tacos
Texas Sirloin Quesadillas
Tia Maria Cake
Tijuana Spinach Dip
Tortilla Chicken Chili

For a Free Download of the above listed recipes, please email me at tammy9776@yahoo.com, subject Cinco De Mayo.

Delicious Hot Weiners

2009-04-20T05:51:00.000-07:00

Chicago-Style Hot Dog

INGREDIENTS

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

DIRECTIONS

1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. I craved this every week during my pregnancy. Yummy!!

Healthy Recipes on a Budget

2009-04-16T12:29:00.000-07:00

Healthy eating doesn't have to stop when your budget goes on a diet. There are plenty of delicious recipes using less expensive cuts of meat, or even beans as sources of protein.
Here are some selections that are easy on the wallet — and the waistline.

Asian Oven Omelet
A great source of low-cost protein, eggs are an ideal way to liven up any meal on a budget. If you enjoy egg foo yong, you're sure to like this Asian Oven Omelet recipe.

Sausage Lentil Stew
This hearty Sausage Lentil Stew is chock-full of protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget.

Easy Barbecued Pork Chops
This is my favorite "penny pincher" skillet supper. Sweet red peppers add color and flavor to these Easy Barbecued Pork Chops, but when I'm watching our budget, I use less expensive green peppers.

Flounder Florentine
I discovered this recipe for Flounder Florentine several years ago when I was looking for a way to dress up fish fillets. Even though we're not big fans of fish, we enjoy this dish. It's healthy, tasty and economical.

Turkey Noodle Soup
My husband must eat a very low-fat diet, so I'm always experimenting to find things that will agree with his stomach, too. This easy, economical Turkey Noodle Soup makes two generous servings. Sometimes I substitute chicken, or a different pasta or vegetable.

Spaghetti with Sausage and Peppers
Smoked turkey sausage is a wonderful change of pace from traditional Italian sausage and ground beef sausage. And with fresh peppers and onion, this recipe for Spaghetti with Sausage and Peppers is not only quick, but economical.

Tomato Garden Pasta
I mix fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. I have served this Tomato Garden Pasta many times, using fresh tomatoes from my garden. It's a wonderful side dish. With Italian sausage and basil bread, it's a scrumptious meal.

Curry Citrus Chicken
I found the recipe for this delicious Curry Citrus Chicken in a pamphlet of microwave recipes many years ago. My husband and I prefer dark meat, so we like it made with chicken thighs. But you can use boneless chicken breasts if you prefer.

Swiss Steak
Here's a dinner that takes up very little time. We like to serve this Swiss Steak with mashed potatoes, rice or noodles. Add a green salad and supper is set.

Hot 'n' Spicy Flank Steak
I received this Hot 'n' Spicy Flank Steak recipe from a friend, and it's been a family favorite ever since.

For a Free Download of the above listed recipes, please email me at tammy9776@yahoo.com, subject Healthy recipes on a budget.

BBQ Beef Fajitas

2009-04-16T10:44:00.000-07:00

Ingredients:

1-1/4 cups Original Barbecue Sauce, divided
1/4 cup lime juice
1/4 cup water
1 lb. beef flank steak
1 medium each: green and red pepper, cut lengthwise into quarters
1 medium onion, cut into 1/2-inch-thick slices
4 Flour Tortillas

Directions:

MIX 1 cup of the barbecue sauce, the lime juice and water until well blended; set aside. Score both sides of steak by making shallow cuts in surface. Place steak in glass dish. Pour barbecue sauce mixture over steak; cover. Refrigerate several hours or overnight to marinate. Drain; discard marinade.

PREHEAT greased grill to medium heat. Grill steak, peppers and onions 12 to 14 min. or until steak is cooked to medium doneness (160°F) and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup barbecue sauce.

CUT steak across the grain into thin slices. Coarsely chop vegetables. Spoon steak and vegetables evenly onto tortillas; roll up.

Take Advantage of Falling Prices

2009-04-16T09:57:00.000-07:00

The Consumer Price Index, which measures how much people pay for typical goods and services, dropped 0.4 percent over the past year. That's the first time the government has recorded a 12-month price decline since 1955. While economists typically see that kind of drop as bad news for the nation's economic growth, it's also partly good news for consumers, at least in the short term, because it means they can buy cheaper food, clothes, and other items.

Food sold for less last month, so a typical shopping trip in March cost about the same as it would have back in October. Dairy products were especially discounted, but the prices for meat, poultry, fish and eggs also went down. Those who prefer the produce aisle had to pay extra; the prices of fruits and vegetables went up.

While the food and beverages index has gone up by 4.3 percent over the past year, how much consumers pay depends a lot on whether they are eating out or cooking for themselves at home. In March, the cost of food eaten at home -- everything from pasta to cereal to olive oil -- fell by 0.4 percent. But food eaten away from home, at restaurants or other places, went up, as did the price of alcoholic drinks. That's one reason why personal finance experts say cooking at home is one of the best decisions you can make for your bottom line. Based on the fact that the price of eggs and cereal have been falling, you might want to consider Cheerios for breakfast and a frittata for dinner. The Verdict: You can get a good deal on food, as long as you're willing to cook it yourself, and say no to that pre-dinner drink.

Learn step-by-step how to create that savory roasted flavor.

2009-04-15T10:51:00.001-07:00

Roasting is used for large, tender cuts of meat. Beef rib cuts, pork loins, legs of lamb, and whole poultry all roast well. The technique involves little more than browning the outside (if you can) and placing the roast in a hot oven.

Tips:

Browning the meat first doesn't seal in any juices, as some might claim, but it helps the roast cook faster, which means it will lose less moisture during cooking. It also makes for a more flavorful roast; the browned parts are tasty.

In general, don't cover a roast; you don't want it to steam in its own juices. If, however, you're cooking a large roast or turkey and it browns too quickly, cover the browned parts only with foil. Try not to trap in moisture.

Instant-read thermometers cost about $5 at most markets and kitchen stores. They're the best way to tell if meat is done. If you don't have one, refer to a meat chart in an all-purpose cookbook or use a thin knife to cut the roast open.

Save the pan drippings to make gravy.

Is there a difference between baking and roasting? Sort of. Baking means cooking in a hot oven with little or no browning. With roasting, the whole point is to get that deep, flavorful browning, which the initial blast of high heat provides.

Steps:

Preheat the oven to 450 degrees F.

Assess the size of the roast. If it's small enough for you to quickly brown the outside in a very hot pan or a barbecue grill, season the roast with salt and pepper, oil it lightly and brown it.
Put the meat in a roasting pan, fat side up.

If it is already browned, lower the heat to 325 degrees F and cook until done.

If the meat is too large to brown before roasting, cook it at 450 degrees F for about 20 minutes, then lower the heat to 325 degrees F and cook until done.

Test for doneness with an instant-read kitchen thermometer. Beef, lamb and veal are generally rare at about 130 degrees F, medium-rare at about 140 to 145 degrees F, and medium at 150 degrees F. Pork and poultry should be cooked past 155 degrees F.

Place foil over the meat and wait 10 to 20 minutes to carve it. (Waiting helps to ensure that juices stay in the meat, rather than spilling all over the cutting board.)

How To Boil Water

2009-04-15T10:37:00.000-07:00

It seems rudimentary, but there’s more to boiling water than meets the eye. Learn the facts, tips and steps. And, yes, a watched pot will, eventually, boil!

Tips:

· Boiling water remains at the same temperature for the entire time it's boiling.
· Small bubbles that stay at the bottom or sides of the pot are air bubbles present in the water; they don't necessarily indicate that boiling is imminent. Wait for bubbles that rise to the top of the pot.
· You might be tempted to use water that's already warm or hot from the tap, but this water has been sitting in your pipes for some time, getting stale. Use cold water if you're going to drink it or cook with it.

Steps:

1. Choose a pot that's large enough to hold the amount of water you want to boil, and has a lid that fits.
2. Remember that the pot might have to be bigger than you'd think if you're going to add food to the water. Without enough room in the pot, for example, rice or pasta will boil over.
3. Place the pot on a stove burner and pour cold water from a measuring cup into the pot. Or, if you're doing something such as cooking pasta and don't need to measure, just run cold water from the tap into the pot, then place the pot on the burner.
4. Turn the burner to high. Cover the pot.
5. Check for steam escaping from under the lid, then lift the lid carefully to see how the water is doing.
6. Look at the water. If large bubbles are rising from the bottom of the pot to the surface, the water is boiling.

Warnings:Don't let your pot or kettle boil dry, or you risk ruining the pot.

Rodeo Drive Grilled Turkey Sandwich

2009-04-14T11:55:00.001-07:00

Ingredients

8 tsp. butter or margarine, softened
2 Tbsp. Garlic Herb Italian Topping
8 slices sourdough bread
1 pkg. (9 oz.) Deli Fresh Shaved Oven Roasted Turkey Breast
4 Cheese Singles
1 medium tomato, cut into 4 slices

Directions

MIX butter and Italian topping.
TOP 4 of the bread slices with turkey. Cover evenly with Singles, tomatoes and remaining bread slices. Spread outsides of sandwiches with butter mixture.
COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Plant an Indoor Herb Garden

2009-04-14T07:34:00.000-07:00

Fresh herbs can make any meal taste even better. Think about how delicious a salad of tomatoes, fresh basil and mozzarella with a lasagna dinner would be. Or maybe baked chicken sprinkled with fresh rosemary, served with a side of steaming mashed potatoes. Your local grocer may not always have the fresh herbs you need for your meals, but the good news is that you can grow them yourself!
Unlike a vegetable garden, an herb garden is easy to maintain, and it doesn’t take much space. You can even grow herbs indoors on your windowsill. And planting an herb garden is a fun activity to do with your kids.
Here’s what you will need to plant a basic indoor herb garden:

· A long planter or a wide, shallow flower pot
· Basil, bay leaf and/or oregano seeds
· Potting soil
· Cellophane

Fill the planter or flower pot with soil to about an inch below the rim. Water soil until very moist. Poke holes with your index finger about 3” deep, and spaced 2” apart. Place two or three seeds in each hole. (Do not mix plant varieties in the holes. Use a separate hole for each kind of seed.) Gently fill the holes with additional soil. Cover planter with cellophane to trap in the moisture, and poke a few holes in the plastic to let the air circulate. Place planter in a sunny spot.
You should begin to see sprouts in about a week’s time. Once the sprouts are clearly visible above the soil, remove the cellophane. Keep the soil moist by watering every few days, but do not over water. As the herb plants get bigger, you can help them thrive by pinching them back every week or so--simply pinch off the stems a couple of inches from the top, or pinch off some of the larger leafy branches. In a few weeks’ time, the plants will grow tall and full, and you’ll have plenty of herbs to use in the kitchen.