“Meatless Monday” Recipe of the Week – Red Onion and Parmesan Tartlets

April 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Red Onion and Parmesan Tartlets. To make this week’s recipe some of the ingredients you’ll be needing All Purpose Flour, Butter, Egg Yolk, Onion, Lemon Juice, Sour Cream, Fresh Grated Parmesan Cheese, and more. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Red Onion and Parmesan Tartlets

Recipe Ingredients:
3/4 cup all-purpose flour
1/3 cup butter
1 medium egg yolk
2 tablespoons water
2 teaspoon butter
1 tablespoon extra virgin olive oil
3 medium red onion
2 teaspoons lemon juice
3/4 cup sour cream
1 tablespoon thyme
4 tablespoons freshly grated Parmesan cheese – divided use

Cooking Directions:
1 – In a large bowl sift together the flour and salt. Cut in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to make a firm dough.
2 – Turn out onto a lightly floured surface and knead until smooth, about 1 or 2 minutes Roll out and use to line four (4 or 5-inch) tartlet tins. Prick the bases with a fork and chill while preparing the filling.
3 – Melt the butter and oil in a medium sized non-stick pan and add the onions and lemon juice. Sauté for 15 minutes until soft and slightly caramelized. Remove from the heat and set aside to cool.
4 – Preheat the oven to 400°F (205°C).
5 – Line each tartlet with parchment paper filled with baking beans. Bake 10 to 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes to dry out. Remove and cool slightly on a baking sheet.
6 – Increase the oven temperature to 450°F (230°C).
7 – Mix the onions, half the Parmesan, the sour cream and thyme leaves, season with salt and ground black pepper and divide evenly between the tartlet cups. Sprinkle over the remaining Parmesan.
8 – Bake for 5 to 10 minutes until golden. Garnish with thyme leaves and serve warm or cold with a crisp green salad.
Makes 4 servings.

Tips:

* Always have a batch of pastry made in advance and store in the freezer. Defrost overnight in the fridge and use as required in recipes.
* Add a little freshly grated nutmeg to the onion mixture; it tastes great.
https://www.cooksrecipes.com/mless/red_onion_and_parmesan_tartlets_recipe.html

“Meatless Monday” Recipe of the Week – Wild Mushroom Pie with Smoked Baby Swiss Crust

December 28, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild Mushroom Pie with Smoked Baby Swiss Crust. Some of the ingredients you’ll be needing are Swiss Chard, Spinach, Mushrooms, Onions, Flour, Spices, Swiss Cheese, Egg Yolk and more! No Meat Needed! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wild Mushroom Pie with Smoked Baby Swiss Crust
This superb recipe for Wild Mushroom Pie with Smoked Baby Swiss Crust was developed by Chefs Greg and Mary Sonnier.

 

Recipe Ingredients:
Crust:
6 tablespoons solid vegetable shortening
1/2 cup (1 stick) unsalted butter
2 1/4 cups all-purpose flour
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1 teaspoon granulated sugar
1 cup grated smoked baby Swiss cheese
7 tablespoons ice-cold water

Filling:
3 quarts salted water
6 cups chopped fresh greens, such as turnip, Swiss chard, or spinach
8 ounces sliced mushrooms, such as chanterelles, oyster, shiitake, or cremini
1 tablespoon olive oil
1 1/2 cups chopped onions
1/2 cup all-purpose flour
1/4 cup butter
1 cup warm milk
1 cup warm half-and-half
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Swiss cheese
2 tablespoons lemon juice
1 egg yolk
1 tablespoon cream

Cooking Directions:
1 – For Crust: Flatten the shortening into a disk on a piece of plastic wrap; wrap and freeze. Cut the unsalted butter into small cubes; wrap and freeze for 1/2 hour.
2 – Place the flour, cayenne, salt, and sugar in a food processor and pulse 2 times for 1 to 2 seconds each time. Scatter the frozen butter cubes over the flour and pulse about 8 times. Break up the frozen shortening over the flour mixture and pulse 6 times. Add the cheese and pulse 3 times. Pour the cold water over the pastry mixture and pulse 6 to 8 times, just until the dough comes together.
3 – Place the pastry on a floured surface, pressing to form a ball. Divide and shape the dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
4 – For Filling: Bring 3 quarts of salted water to a boil. Boil the greens for 3 minutes. Drain and plunge the greens into ice water. Drain well, squeezing all of the water out of the greens. Set aside.
5 – In a 5-quart Dutch oven, sauté the mushrooms in the olive oil over high heat until softened, 2 to 3 minutes. Remove from the pot; set aside.
6 – Add the butter and onions to the pot. Sauté 4 to 5 minutes or until the onions are translucent. Sprinkle flour over the onions. Stir and cook 2 minutes. Slowly stir in the warm milk and half-and-half. Cook until bubbly and thick, stirring constantly. Stir in the salt, pepper, cayenne, and nutmeg. Remove from the heat. Stir in the greens and mushrooms. Add the cheese and lemon juice, and stir. Cool 30 minutes.
7 – To complete the pie, heat the oven to 350°F (175°C). On a floured surface, roll out the larger disk to an 11-inch circle. Press into a 9-inch pie plate. Roll the other disk to a 9 1/2-inch circle. Pour the filling into the prepared pie crust. Top with the smaller crust. Trim the edges and crimp.
8 – Mix the egg yolk and cream. Brush over the top of the pie crust. Cut 5 slits in the top crust. Place the pie on a baking sheet. Bake for 30 minutes.
9 – Reduce the oven temperature to 325°F (160°C). Bake for 40 to 50 minutes longer, until the pie is golden brown. Allow the pie to rest at least 20 minutes before cutting.
Makes 8 servings.
https://www.cooksrecipes.com/mless/wild_mushroom_pie_with_smoked_baby_swiss_crust_recipe.html

Diabetic Dessert of the Week – Eggnog Sandwich Cookies

December 10, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Eggnog Sandwich Cookies. Tis the Season for some Eggnog Sandwich Cookies! To make these Cookies some of the ingredients you’ll be needing are Granulated Sugar, Egg Yolk, Sour Cream, Salt, Spices, Butter, Powdered Sugar and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Eggnog Sandwich Cookies

Nothing says Christmas quite like eggnog! Get in the holiday spirit with these festive eggnog-themed cookies.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/4 cups plus 1 tablespoon granulated sugar, divided
1 egg yolk
1/2 cup sour cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) butter, softened
1/4 cup shortening
2 1/2 cups powdered sugar
2 tablespoons brandy or milk

Directions
Yield: about 6 dozen sandwich cookies
Serving size: 1 cookie

1. Preheat oven to 350°F. Lightly grease cookie sheets.

2. Beat 1 cup butter and 1 1/4 cups granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk; beat until blended. Add sour cream; beat until well blended. Combine flour and salt in small bowl; gradually add flour mixture to butter mixture, beating until well blended.

3. Shape teaspoonfuls of dough into balls. Place on prepared cookie sheets; flatten slightly. Combine remaining 1 tablespoon granulated sugar, nutmeg and ginger in small bowl; sprinkle over cookies.

4. Bake 12 minutes or until edges are golden. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.

5. Beat 1/2 cup butter and shortening in medium bowl until well blended. Add powdered sugar and brandy; beat until well blended. Spread or pipe filling on flat side of half of cookies. Top with remaining cookies, flat side down.

Nutrition Information:
Calories: 92 calories, Carbohydrates: 11 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Sodium: 10 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/eggnog-sandwich-cookies/

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Condiment ofthe Week – Salad Cream

May 12, 2016 at 4:56 AM | Posted in Condiment of the Week | Leave a comment
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Heinz Salad Cream

Heinz Salad Cream

Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavoring and coloring. It was introduced in the United Kingdom in the 1920s, where it is used as a salad dressing and a sandwich spread. Due to the higher cost of ingredients during periods of rationing in the United Kingdom a flavor similar to mayonnaise was achieved in the creation of salad cream.

 
In the United Kingdom, it has been produced by companies including H. J. Heinz Company and Crosse & Blackwell. Heinz Salad Cream was the first brand developed exclusively for the United Kingdom market. When first created in the Harlesden (London) kitchens of Heinz in 1914 the preparation was done by hand. The jars were packed in straw-lined barrels—12 dozen in each. The work schedule was 180 dozen jars a day, with a halfpenny a dozen bonus if the workforce could beat the target.

Salad cream is available in most supermarkets in Canada, Ireland and Malta, as well as in Australia, where its taste may closely resemble that of “mayonnaise” as it is produced in that country.

Salad cream was not readily available in the United States until the 21st century (though Miracle Whip provided a similar, if thicker alternative); however, with the large population of British expatriates, especially in the Northeast, it is becoming more common. Apart from many expat stores, major retail supermarket chains such as New York-based Wegmans, Maine-based Hannaford[citation needed], Massachusetts-based Stop and Shop, Florida-based Publix, California-based Cost Plus World Markets and Michigan-based Meijer now sell salad cream as a regular item. Many supermarkets sell national and store brands of salad dressing which resemble salad cream.

 

Kitchen Hint of the Day!

November 20, 2013 at 8:13 AM | Posted in Kitchen Hints | Leave a comment
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If you don’t have an egg separator, the eaisiest way to separate yolks fro the whites is to crack them into a funnel. The whites slide out, leaving the yolk behind.

What to do with – Leftover Deviled Eggs

November 12, 2013 at 8:49 AM | Posted in Eggs, leftovers | 9 Comments
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I love Deviled Eggs! And I hate to see the extra ones go to waste so here’s one way to put them to good use. You can serve it as another appetizer by spooning them on to crackers. Chop and dice the white egg part and top with a caper, a black olive slice or a sprig of dill. Then below are a few more great ideas from http://www.ehow.com/

 

 

 
Egg Sandwich
The easiest way to use leftover deviled egg filling is to make a tray of sandwiches. The recipe for deviled egg filling is nearly identical to the recipe for egg salad. You may want to add more mayonnaise to make the filling smoother. You may also want to add other seasonings and chopped vegetables, such as cayenne pepper or chopped celery. Toast enough bread slices to make the number of sandwiches you want. Top a toasted slice with lettuce, a piece of fresh tomato, some deviled egg filling and the other slice of toast. If desired, you can make finger sandwiches using bread with the crust cut off and sliced into small rectangles.

Deviled Egg Dip
You can make a dip out of unused deviled egg filling. Place the filling into a large bowl and add anywhere from 1/2 cup to 1 cup of mayonnaise or sour cream, depending on the amount of filling you have. If you have less than 1 cup of filling, use more mayonnaise; if you have more than 1 cup of filling, use less mayonnaise. Stir this mixture thoroughly with a whisk or spoon. Add a package of ranch or French onion dip mix, if desired. For another idea, mix the deviled egg filling with prepared guacamole. Serve either recipe with chips, crackers or small vegetables.

Deviled Eggs Benedict
You can give the classic breakfast dish, eggs Benedict, a unique twist with this recipe. The normal recipe consists of a poached egg atop a slice of Canadian bacon on an English muffin covered in Hollandaise sauce (a rich, egg-based sauce). Substitute a scoop of deviled egg filling for the poached egg and you have a whole new dish: deviled eggs Benedict. Instead of attempting to make homemade Hollandaise sauce (which can be difficult), you can purchase Hollandaise sauce mix from grocery stores.

Deviled Egg Samosas
Samosas are an Indian appetizer traditionally consisting of pastry stuffed with a potato filling. They are easy to make, especially if you use ready-made ingredients. Purchase a package of frozen O’Brien or hash brown potatoes, a package of frozen peas and a package of refrigerated pie crust or won ton wrappers. Cook some of the frozen potatoes with the frozen peas and season with curry powder, ginger and cilantro. Stir your leftover deviled egg filling into the potato mixture. Fill pie crust rounds, circles or wontons with the potato-egg filling and fry them in batches. These are perfect for a large gathering, such as a movie night or a Super Bowl party.

 

 

Read more: http://www.ehow.com/info_8341316_uses-extra-deviled-egg-filling.html#ixzz2kOZZMOKr

Apple Cranberry Cake

September 26, 2013 at 11:21 AM | Posted in dessert, diabetes, diabetes friendly | 1 Comment
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Apple Cranberry Cake
The pass along recipe this week comes from Darlene, thanks Darlene!

 
Apple Cranberry Cake

 

 

ingredients:

5 large eggs, whites and yolks separated
1 cup unsalted butter
1/2 cup reduced fat sour cream
1 cup Splenda Sugar Blend
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 cup cranberries, fresh or frozen
2 cups thinly sliced, peeled cooking apples

 

 

Directions:

* Preheat oven to 350°F (175°C).
* Whisk the softened butter, Splenda Sugar Blend, and sour cream in a dough mixer,
* Add one egg yolk at a time, slowly, followed by the lemon zest and juice.
* Beat the egg whites in a separate bowl till they reach the soft peek stage.
* Sift flour with the cinnamon, and baking powder.
* Fold the egg whites gently into the egg mixer. Sift the flour on top of it and fold again, adding cranberries.
* Pour the cake mixture in a greased 9 inch cake mold. Layer the apple slices on top in a circle. Push the apples slightly into the batter.
* Bake for 50-60 minutes or until cake tester comes out moist but clean.
Makes 10 servings.
** You can add 1 cup of chopped pecans or walnuts to the cake mixture **

Kitchen Hint of the Day!

August 24, 2013 at 9:00 AM | Posted in Kitchen Hints | Leave a comment
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For eggs that last practically forever, separate then into whites and yolks, then freeze them separately in a lightly oiled ice-cube tray. When frozen pop them out and store in separate Hefty Bags in the freezer. These frozen eggs are perfect for baking. and will last longer since they’re separated.

 

Kitchen Hint of the Day!

August 23, 2013 at 8:05 AM | Posted in Kitchen Hints | Leave a comment
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To avoid the absorption of refrigerator odors, always store eggs in their original carton on an inside shelf of the refrigerator. Before you put away the carton, though, turn each egg upside down. Storing eggs with the tapered end down maximizes the distance between the yolk and the air pocket, which may contain bacteria. The yolk is more perishable than the white, even though it is more or less centered in the egg, the yolk can shift slightly and will move away from possible contamination.

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami and Peach Sandwiches with Orange Aioli

July 17, 2013 at 12:13 PM | Posted in Wild Idea Buffalo | Leave a comment
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This looks and sounds delicious and it’s the Wild Idea Buffalo Recipe of the Week!

 
Buffalo Pastrami and Peach Sandwiches with Orange AioliWild Idea Buffalo Buffalo Pastrami and Peach
By: Jill O’Brien

 

Serves 4. This sandwich does not need to be grilled. Just slice, stack and serve!

Ingredients:

1 – 1 lb. package Buffalo Pastrami
2 – Peaches, halved and pit removed
1 – Red Onion, peeled and sliced, lightly oiled
4oz. – White Cheddar, or mild cheese
8 – slices Artisan Whole Grain Bread
1 – Tb. Butter
2 – Tb. Orange Marmalade
8 – Tb. Orange Aioli *see recipe below
Directions:

* Make Orange Aioli, and refrigerate until needed.
* Preheat gas grill to medium high heat. Ensure grill grid is clean.
* Divide Pastrami into 4 piles.
* Spray grill with non-stick spray (I don’t usually use grilling spray, but it works great for grilling fruit).
* Place the piled Buffalo Pastrami, Red Onion, and Peach halves on grill, and heat for 1½minutes on the first side. Close grill lid during cooking.
* Turn all items over. Divide cheese, and place on top of hot Buffalo Pastrami. Place a dollop of orange marmalade on top of each onion slice. Brush one side of bread with butter and place on grill, butter side down. Close lid and continue to grill for 1 minute.
* Remove items as they are ready, bread should be light grilled, cheese should be melted, and onions should be soft.
* Remove peaches, pull skin off and slice each half in two.
* Layer Buffalo Pastrami with cheese, grilled peaches and red onion on non- grilled side of bread. Spread on Orange Aioli and place remaining grilled bread on top.
Orange Aioli:

2 egg yolks, blend until pale
1 Tb. orange juice concentrate, at room temperature
½ tsp. dry mustard
½ tsp. each, salt & pepper
¼ tsp. cayenne pepper
¾ cup olive oil
In blender mix egg yolks until pale.
Add, orange juice concentrate, and spices. Puree until blended.
With motor running slowly add olive oil.
Adjust seasoning to your taste.
Pour Orange Aioli into glass container and refrigerate until needed.

 

http://wildideabuffalo.com/2012/buffalo-pastrami-and-peach-sandwiches-with-orange-aioli/

 

 

 
8 oz. Buffalo PastramiWild Idea Buffalo Pastrami
We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-buffalo-pastrami

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