cricketinafp Posted November 2011
Favorite Recipes
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Share your favorite recipes here. What are you family recipes that everyone loves? What are some healthy recipes that you really enjoy? This thread is for sharing them all. I think a wide range in food styles would be nice to share with one another. What are your comfort foods and why?
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Simple low-cal Recipe (to sooth a sweet tooth for banana cream pie)
I get out a desert dish and slice up a banana then squirt a little whipped cream on top and mix it all up then I eat it. It's a quick satisfying desert that keeps me feeling satisfied enough to stay away from the full on all pie.
This idea can be used with any type of fresh fruit and if you feel the need to dress it up a little more you can add some finely chopped healthy nuts to it.
Sometimes when we give ourselves a little treat we don't feel so deprived and can be satisfied with less.
All my recipes fall into "five ingredients/five minutes" category :o)
(Barb's recipe)
Comforts 3 to 4 hungry people on a cool evening.
Bake at 350 for 45-50 minutes. Total prep time about 90 mintues
-3 LARGE BONELESS SKINLESS BREASTS
-1 FAMILY SIZE CAN (26 OZ)CREAM OF CHICKEN OR MUSHROOM SOUP
- 1 CUP ½ AND ½
-1 CUP FROZEN OR CANND MIXED VEGGIES
- 3 BOILED CHOPPED EGGS
- 2 PILLSBURY ROLLED REFRIGERATED PIECRUSTS
-1 Deep dish pie pan
1. Allow pie crust to come to room temperature.
2. Boil eggs 12 minutes. Remove from heat and cool in ice water. Shell and chop when cool enough to handle.
3. Bake chicken with butter or olive oil and salt at 350 for about ½ hour or til no longer pink. When cool, cut into bite sized pieces feeding any fat to the cats.
4. Add chopped chicken, chopped eggs , veggies and soup into a large mixing bowl. Mix it up.
5. Add up to a cup of half and half stirring as you add to achieve a thick yet creamy consistency. Salt & pepper to taste
6. Carefully place rolled out pie crust into a deep dish pie plate.
7. Pour in chicken mixture . Mound it in middle.
8. Carefully place the 2nd crust over the top. Use thumb to ‘flute’ edges. Trim off and eat any excess crust.
9. Poke a hole in center of pie and/or make vents with knife.
10.Use aluminum foil or an old aluminum pie pan with the bottom cut out to shield pie edges.
11. Place on a heavy baking sheet and bake for 30 minutes at 350. Remove edge shield and bake for an additional 15-30 minutes or until crust is golden brown. (Use an egg wash if you want)
12. Let pie cool and settle for 10 minutes or more before serving.
Notes:
You can skip the eggs AND the veggies if desired.
Use milk or cream instead of half and half. Do NOT use Merlot.
Use a rotisserie chicken instead of cooking your own. Even canned chicken is OK in a pinch but I don't like it.
I bake the chicken (and boil the eggs)ahead, or bake extra chicken one day to use in this the next. (This is also good for turkey leftovers).
You can make the whole thing up ahead of time
Enjoy!
Turkey Burgers
1 lbs. Ground turkey
2/3 cup nonfat dry milk powder
¼ cup White Wine Worcestershire Sauce
1 package 10 oz. frozen spinach, thawed and squeezed dry.
In a large bowl mix turkey, spinach, powdered milk and Worcestershire sauce until blended. Shape into six 1-inch thick patties. Put patties 4 to 6 inches above hot coals. Grill 4 to 5 minutes on each side. Serve on lightly grilled pita bread or hamburger buns.
Whole Orange Ginger Cranberries
16 ounces fresh cranberries
2 cups sugar
1 cup fresh orange juice
1 tablespoon orange zest
1 tablespoon peeled, finely mince fresh ginger
Combine ingredients in a saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Toward end of cooking , skim and discard foam that rises to the top. Cool. Refrigerate covered. Will keep in refrigerator for up to 2 months (longer when frozen).
Spinach Balls
2 packages (9oz) frozen chopped spinach
2 cups herb stuffing mix
1 cup parmesan cheese
4 eggs, slightly beaten
¾ cup butter or margerine softened
½ finely chopped onion.
Mix together. Shape into 1 inch balls and place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Pumpkin banana mousse tart
For the crust:
• 2 cups graham cracker crumbs (14 crackers)
• 1/3 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) unsalted butter, melted
For the filling:
• 1/2 cup half-and-half
• 1 (15-ounce) can pumpkin puree
• 1 cup light brown sugar, lightly packed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 extra-large egg yolks
• 1 package (2 teaspoons) unflavored gelatin
• 1 ripe banana, finely mashed
• 1 teaspoon grated orange zest
• 1/2 cup cold heavy cream
• 2 tablespoons sugar
For the decoration:
• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• Orange zest, optional
Directions
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled
Cheese Pennies
½ cup unsalted butter at room temperature
21/2 cups grated sharp cheddar cheese
½ teaspoon Worsceseshire sauce
½ teaspoon hot sauce
1 cup flour sifted
Cream butter using a fork. Mix in the cheese and sauces; stir to blend. Slowly stir in the flour until just blended. Turn the dough out onto a lightly floured surface and shape into a roll. Cover with plastic wrap & chill several hours.
When chilled, slice the dough into two pieces. Roll each section into a log shaped like a long breadstick measuring about 1 inch thick.
Preheat oven at 350 degrees. Slice each section into ½ inch coins and place on a lightly greased cookie sheet. Bake 10-15 minutes or until golden brown & lightly crisp.
Broccoli Bread
1 stick margarine
1 – 8oz container cottage cheese
1 onion, finely chopped
10 oz box chopped broccoli, thawed
4 eggs
1 box 0 corn bread mix
Combine all ingredients. Pour into greased, 9”x 9” square baking pan. Bake at 400 degrees for 25 minutes. Allow to cool and cut into bars.
2 ¼ cup oat bran cereal
1Tbs baking powder
¼ cup brown sugar or splenda
¼ cup walnuts, pecans or almonds
1 ¼ cup skim milk, buttermilk or half & half
2 very ripe bananas (I like to use 3)
2 egg whites or whole eggs
2 Tbs vegetable oil
¼ cup raisins, optional
Preheat oven to 425 degrees. Mix the dry ingredients in a large bowl. Mix the milk, bananas, eggs and oil in a bowl or blender. Add to the dry ingredients and mix. Line the muffin pan with paper baking cups and fill them with batter. Bake for 17 minutes. Makes 12 muffins
CHEESE BALL
2 pkg. cream cheese, 8 oz. softened, but NOT room temperature
1 pkg. DRY "Italian Dressing mix
1-2 tsp. Worcestershire sauce
(Optional: add 2 oz grated sharp cheddar cheese and 1/4 cup toasted, chopped pecans to mixture)
Mix well in standing electric mixer, or beat by hand with wooden spoon.
Put 1/4 -1/2 cup chopped pecans, 1 tsp paprika, and 1 Tb dried parsley, tossed together, in a bowl or sheet of waxed paper, and put the cheese mixture onto it.
Roll around to coat, also makes it easier to shape with your hands.
Serve with crackers of your choice and provide spreading knives.
Diced vegetables - Carrot, Celery, Onion, Squash, Brussels Sprouts, potatoes, sweet potatoes, etc. Diced (bite sized) chicken
Seasonings of choice
Coconut oil (lots, if your senior has Dementia, or use to your liking)
Toss chicken and vegetables in seasonings, and place into baking dish with coconut oil. Roast at 350 in covered dish until chicken and vegetables are done. No cutting required after the meal is cooked.
For seniors with any digestive issues, do NOT include potatoes. This takes about half an hour to 45 minutes to bake, and makes excellent leftovers.
2 packages dry Onion Soup Mix (I use Lipton's)
1 head green cabbage, chopped, not shredded
1 large can stewed tomatoes
ALL THE HIGH-WATER CONTENT VEGIES YOU WANT: do not use corn, peas, potato or other root vegetables except carrots, etc. Use bell peppers, onions, carrots, celery. Add water to cover and a bit more. Bring to boil and simmer until vegies are done. This is excellent served cold, too.
This is a version of traditional chicken noodle soup using a store-bought roasted chicken instead of using a raw chicken. It is very tasty and QUICK.
1 whole roasted chicken: remove the white and dark meat, leaving the wings on, and any bits on bones to flavor the soup.( I put the dark meat in the soup and save the white meat for chicken salad, or to add to a pasta dish or to salad.)
1 49.5 ounce can chicken broth, plus water, at your discretion
2 stalks celery with leaves on, broken to crush it
1 bay leaf
10 peppercorns
2 slices fresh lemon
3 sprigs of Italian parsley
2 smashed cloves of garlic
1 whole, unpeeled onion stuck with 2 cloves ( don't use more cloves)
(Since this is a seasoned chicken, wait until the soup is almost done to add salt.)
Cover pot and bring to gentle boil. Simmer for half hour. Strain the broth, return to pan, add 2 potatoes, 3-4 carrots-- large dice, and a small diced onion, but not the one stuck with cloves. Bring to boil again and when vegetables are almost done, add 1 cup of fine noodles. ( Kosher aisle of market has them.) simmer until noodles are done, about 5 minutes. You can add salt now, if you wish, and/or dried dill.
Add other vegies if you want, but this is a classic, and "will cure what ails you", as my Grandmother used to say. Enjoy!
With Lots of Kitchen Love, Christina xo
This recipe for Chicken Wing-Dings has also been around a long time. Maybe that's because I have? Whatever. My step-Mother originally cut it out of the
LA Times, but I have modified it slightly. The key is to use fresh chicken wings, cut off the tip, marinate overnight-- or at least from morning until late afternoon--bake in a SLOW oven, turn often, and don't flip out if your baking sheets are ruined. Now, we can buy the disposable aluminum ones, and I recommend it. If you use foil on your cookie sheets, the chicken sticks to the foil, and rips some of the skin off.
In a sauce pan over low heat put :
1 cup soy sauce
3/4 cup water
1 cup brown sugar
1 cube or 1/2 cup margarine--not butter
1 tsp. DRY mustard
1/4 tsp. EACH ground ginger and garlic powder.
Stir to dissolve sugar and melt margarine. Do NOT let it simmer or boil!!!
Let it cool a bit and pour over prepared wings. Keep in refrigerator. I use a large Ziploc bag within another so I can turn it often and all wings are marinated well, without leaking all over the refrigerator.
Or, put wings in a baking pan, pour marinade over, and cover with plastic wrap, but turn them several times.
Preheat over to 325 degrees. Remove wings from marinade and put on baking sheet with room between each wing. (You can freeze the marinade and use it one more time. Not a problem. Discard after second use:)
Turn with tongs every 25 minutes. Bake about 1 1/2 hours-they will be dark and sticky. omg. They are better if cooled a bit, as the sauce can burn your fingers.
Alternatives: You can cut "the V", and make them into appetizers. Offer damp towelettes. In the summer, I like to serve with rice as a side dish, and a cucumber, tomato & red onion marinated salad. Not recommended on skinned or white meat chicken.
Sweet Potato Pie
6 to 8 medium baked sweet potatoes (approx. 4 cups) sorry I don't measure them.
1 stick butter or oleo (I prefer butter, I've used both salted and unsalted)
2 1/2 C. sugar (yes I use white refined sugar, but Splenda works pretty well too)
1 sm. can of evaporated milk (not the sweet condensed milk!!)
3 eggs
1 tsp vanilla
4 unbaked pie shells
Bake the potatoes at 350 until soft then mash. I just use my fingers and squish them up.
Mix all ingredients very well (I use my mixer, too lazy to do by hand) and pour into pie shells.
Bake at 350 for 30 to 45 mins.
As I said I don't measure my potatoes. I just keep adding them and tasting the batter. It's not an exact science. The last pie shell always has the least mixture so it's thinner. That's the one I eat. I give away the others.
Yes, this recipe speaks of fire, but it is not hot; it is a savory, multi-textured pasta dish, fit to serve Kings and Queens of foreign lands...
The sweet, slowly caramelized onions meet a tongue-teasing Gorgonzola, with it's side-kick, Asiago. Add chunks of grilled chicken, or keep it a carbed out vegetarian. Either way, you shall be comforted, My Friends. Ciao, Bella.
Gather the following ingredients: Penne pasta
1 medium Sweet onion, 2 cloves garlic
Fresh Asparagus ( if you really don't like it, use broccoli. sigh)
Good basil pesto, 2 TB
Extra Virgin Olive Oil
1-2 grilled chicken breasts
1/4 cup half & half ( optional, but better:)
4 oz. Gorgonzola cheese
2 oz. grated Asiago
Ground Black Pepper, red pepper flakes if you want it hot, mama
A colander to drain pasta, a stainless or non-stick large skillet/frying pan
To serve 4: 2 cups dry penne, cooked until al dente. It is best to have the pasta get done just as you are to add it to your vegetables and sauce. If you are quick in the kitchen and all your ingredients are sitting in front of you, you can start boiling the pasta in salted water--about 10 minutes--just as the onions are done.
In a large saute skillet ( not iron), put 1-2 tablespoons good olive oil, low heat. Cut a whole Sweet onion in chunks and add to pan. Slowly cook until transparent. Take 5-6 asparagus spears--or more-- break off tough ends, cut stalks in 1 1/2 inch pieces. Quickly saute in same pan until bright green. As you do this, the onion will turn golden brown. Press/mince 2 peeled garlic cloves into the pan--do not worry about cooking it. Add pieces of chicken at this point--heat is still low. Add 2 tablespoons of good basil pesto, OR 2 tablespoons of EVOO. Add 1/4 cup half and half and stir to make a sauce with the pesto. Drain then add pasta to the pan, mix it lightly. Add the crumbled Gorgonzola, ground pepper. Toss together. You can mix in the grated Asiago, or serve it atop. This dish does not need salt, as you get enough with the cheeses, says Mama Christina.
Serve with a salad and Chardonnay. Mange Bene! XO
Sliced sourdough is best for the texture, as it holds up better to the butter oil mixture, or slice a baguette into 1/2 " slices, on the diagonal.
Place bread slices on a cookie sheet. Oven set to Broil, rack not too close.
Put 1/4 cube butter and 1/2 cup olive oil in a microwavable bowl. ( any 1 to 1 amount. For 2 people, I use 2 TB butter, 2 TB olive oil and 2 cloves garlic)
In a garlic press--or mince finely--4 large cloves garlic
Put in microwave oven and cook until the butter is melted and you can start to smell the garlic. Remove from microwave. The mixture will be warm and the garlic barely cooked. Use a spoon and put about 1 tsp. mixture onto each bread slice, spread with back of spoon to distribute well. Make sure there is some of the garlic on each slice. Turn oven to Broil. Place cookie sheet under broil and set timer for EXACTLY 2 minutes! Ovens will vary, but this time in my electric oven toasts the bread through, is golden on top, and garlic is not burned. Experiment with your own oven. You may put grated cheese--Romano or Asiago, etc.--on halfway through, if you prefer. Serve with salads and pasta, or as a base for bruschetta.
This can be made with all 85% beef, half beef/pork (I use ground bulk breakfast sausage--has a lot more flavor); or all ground turkey, half turkey/pork. I have made it each way. I like half beef/pork.
Use 2 pounds of ground meat, any combo listed. Place in a large mixing bowl.
ADD: 1 small or half large chopped onion--yellow or sweet
1 extra lrg or 2 reg. eggs
1 cup fresh Bread crumbs. ( I save the heals from Orowheat WW bread and make crumbs, keep them in the freezer in Ziploc bag.
2 grated zucchini
2 grated large carrots
1 large diced Bell pepper
2 TB tomato PASTE
2 TB Worcestershire sauce
1 1/2 tsp dried Oregano, or "Italian Seasoning"
1 tsp. salt, 1 tsp ground pepper--or use to individual taste.
Mix very well with your hands. Form into loaf in 11-13 glass baking pan.
Bake for 1 to 1 1/2 hours at 375.
OPTIONAL: I put ketchup all over the top before I bake it, but you don't have to:) You can put bell pepper rings on top, if you're into decorating your food:D
Note: must serve with mashed potatoes, or the food police will get you.
Idea for crustless pizza - pound chicken breasts as thin as you can and use that as your pizza base. Use fresh basil with sun dried tomatoes and feta cheese. Mmmmmmmm! For serving the elderly, simply cut this into skinny wedges, or into squares and serve with toothpicks.
2 Medium Eggplants
1T + 1t vegetable oil
2 cloves garlic, minced
1 cup chopped onions
16 ounces cooked kidney beans
2 cups cooked white or brown rice
¼t dried thyme
1t dried basil
1t dried oregano
4 ounces cheddar cheese grated
2/3 cup nonfat dry milk
½ cup water
2t sesame seeds
1T parmesan cheese
Cut eggplants in half, lengthwise, Scoop out pulp, leaving ¼ inch thick shells. Chop pulp. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and onions. Cook, covered, until vegetables are tender. Reduce heat to low. Preheat oven to 350 degrees. Stir in remaining ingredients, except sesame seeds and Parmesan cheese. Heat, stirring, until cheese is melted. Remove from heat. Fill eggplant shells with the bean mixture. Sprinkle evenly with sesame seeds and Parmesan cheese. Place eggplants in a shallow baking dish that has been sprayed with nonstick cooking spray. Bake 30 minutes uncovered.
Meatloaf with Veggies and a Balsamic Glaze
3 Tbs olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
3 cloves garlic, smashed to a paste with coarse salt
1/2 tsp red pepper flakes, divided (optional)
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 Tbs finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 lb ground pork
1/2 lb ground veal
1 lb ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 425.
Heat the oil in a large saute pan over high heat. Add the zucchini, pepper, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Using cooking spray, prepare a 9 x 9 baking dish. Mold the meatloaf in the baking dish.
Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Servings: 6
Oven Temperature: 425°F
I served this with homemade Mac and Cheese, broccoli and a garden salad. YUM! Bee
Balsamic Chicken
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
1/8 cup olive oil
1/2 to 1 tsp crushed rosemary leaves (according to taste)
4 garlic cloves, roughly chopped
In a gallon storage bag mix balsamic vinegar, olive oil and rosemary together. Remove the chicken from the refrigerator. Trim any excess fat and place in the balsamic mixture. Let stand at room temperature for 30 minutes.
Preheat a large skillet over medium heat. Spray with cooking spray Place the chicken breasts, skin side down, and the marinade in the heated skillet. Add the chopped garlic and cook 3 to 5 minutes per side (depending of weight of breasts) or until juices run clear. Let chicken rest for 5 to 10 minutes before serving.
Note: You can marinate the chicken in the refrigerator for several hours or overnigh, if desired. Left over chicken makes great sandwiches or chicken salad!
Enjoy! Bee