“Meatless Monday” Recipe of the Week – Mini Mushroom Mac ‘n Goat Cheese

March 29, 2021 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 Mini Mushroom Mac ‘n Goat Cheese. To make this week’s Dish some of the ingredients you’ll be needing are Cavatappi Pasta, Mushrooms, All Purpose Flour, Milk, fresh Goat Cheese, Shredded Mozzarella 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

Mini Mushroom Mac ‘n Goat Cheese
Recipe Ingredients:

4 ounces (about 2 cups) cavatappi pasta, uncooked (can substitute spirals)
1 tablespoon olive oil
1 pound assorted mushrooms (such as Portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
6 ounces fresh goat cheese
1/2 cup shredded mozzarella cheese
2 tablespoons minced fresh rosemary
1 tablespoon fresh thyme leaves

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Cook pasta according to package directions.
3 – While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
4 – Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour.
5 – Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes.
6 – Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt.
7 – Stir in mushrooms and pasta and divide between four (1-cup) ramekins.
8 -Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes Remove from oven and let rest for about five minutes Serve warm.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mini_mushroom_mac_n_goat_cheese_recipe.html

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 10, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

Kitchen Hint of the Day!

January 20, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Reducing Fat and Calories…………….

A good way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat free half and half or evaporated skim milk.

Appetizer of the Week – Cheddar Scones with Smoked Turkey

December 19, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week – Cheddar Scones with Smoked Turkey. To make these Delicious Scones you’ll be needing Biscuit Mix, Milk, Eggs, Butter, Shredded Wisconsin Cheddar Cheese, and Smoked Turkey. These sound incredible! 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

Cheddar Scones with Smoked Turkey
Savory cheddar scones filled with sliced smoked turkey make simple, yet delicious appetizer sandwiches. For a simple flavor variation, use a spread made with cream cheese and fruit preserves or cranberry sauce.

Recipe Ingredients:
4 cups biscuit mix
1 1/2 cups milk
2 large eggs
1/4 cup butter, melted
2 1/2 cups (10 ounces) finely shredded Wisconsin Sharp Cheddar cheese
Smoked turkey, thinly sliced

Cooking Directions:
1 – Combine biscuit mix, milk, eggs, butter and cheese; mix until ingredients are moistened.
2 – Drop by tablespoonful onto lightly greased baking sheet.
3 – Bake for 12 to 14 minutes at 400°F (205°C) or until golden brown.
4 – Remove from oven and cool slightly before removing from baking sheet.
5 – To serve, slice scones in half and fill with small slice of turkey.
6 – Arrange on serving tray.
Makes 32 servings.
https://www.cooksrecipes.com/appetizer/cheddar_scones_with_smoked_turkey_recipe.html

Kitchen Hint of the Day!

November 8, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making a creamy macaroni and cheese…………….

Cook your noodles in milk instead of water. Cooking your noodles in milk instead of water makes your resulting mac and cheese creamier. Cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce.

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts

November 5, 2020 at 6:02 AM | Posted in dessert, 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 – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! 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/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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Inside every issue you’ll find…
* The latest medical and research news
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One of America’s Favorites – Custard Pie

November 2, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Custard pie – A coconut cream pie

A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. In the United Kingdom, the comical or political act of pieing is conventionally done with a “custard pie”. Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. True custard is defined as a liquid thickened with eggs. Due to the often large number of whole eggs in custard pie it is a very rich pie.

The Ancient Romans were the first to understand the binding properties of eggs. During the Middle Ages, the first custard pies, as we know them, began to appear. Initially, custards were used only as fillings for pies, pastries and tarts. Both Europe and Asia had recipes that contained custards. The word custard is derived from ‘crustade’ which is a tart with a crust. After the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.

Today, custards are used as filling in pies and tarts, and as individual dishes. Ideally a custard pie should be light and delicate, but still have good body. Custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. The eggs in custard mixtures, when cooked, turn from liquid to solid. If cooked over excessive heat, the eggs will curdle, which is extremely undesirable. Curdling can be prevented by using lower temperatures and stirring. As such, making true custard pie is a very delicate process.

A slice of pear custard pie

Savory pies with meat fillings were far more common than sweet pies in the Cuisine of the Thirteen Colonies. Sweet pies, when they were available, were made with a simple custard base of fresh milk, sugar and eggs. Some of these traditional pies like buttermilk pie, almond custard, Irish potato pie and bean pie (associated with the Nation of Islam) are uncommon in modern times.

 

 

One of America’s Favorites – Scrambled Eggs

October 26, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Scrambled eggs with grated cheese.

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred or beaten together, typically with salt and butter and variable other ingredients, and then gently heated in a pan while being stirred.

Only eggs are necessary to make scrambled eggs, but nearly always salt is used, and very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche or grated cheese may be added. The eggs are cracked into a bowl; with some salt, and the mixture is stirred or whisked. More consistent and far quicker results are obtained if a small amount of thickener such as cornstarch, potato starch or flour is added; this enables much quicker cooking with reduced risk of overcooking, even when less butter is used.

The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. Unlike pancake or omelette scrambled egg is virtually never browned.

Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs are usually slightly undercooked when removed from heat, since the eggs will continue to set. If any liquid is seeping from the eggs (syneresis), this is a sign of undercooking, overcooking or adding undercooked high-moisture vegetables.

Scrambled eggs with bacon and pancakes

Variations
* English style. In English style the scrambled eggs are stirred very thoroughly during cooking to give a soft, fine texture
* American style – In American style the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
* Scrambled eggs can be made easily sous-vide, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.
* Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
* Scrambled eggs can also be cooked in a Microwave oven.

 

Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, cob, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.

 

 

“Meatless Monday” Recipe of the Week – Easy Broccoli Custard Bake

September 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 an Easy Broccoli Custard Bake. To make this week’s dish you’ll be needing a package of Frozen Broccoli, Sliced Mushrooms, Shredded Swiss Cheese, Eggs, Milk, Ranch Dressing, and Flour. 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

Easy Broccoli Custard Bake
This simple broccoli, Swiss cheese and mushroom custard casserole is perfect for brunch buffets or as a meatless entrée for supper.

Recipe Ingredients:
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 (4-ounce) cup shredded Swiss cheese
6 large eggs
1/2 cup milk
1/2 cup bottled ranch dressing
3 tablespoons all-purpose flour

Cooking Directions:
1 – In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.
2 – Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.
3 – Bake in preheated 350ºF (175ºC) oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
Makes 6 servings.
https://www.cooksrecipes.com/mless/easy_broccoli_custard_bake_recipe.html

Kitchen Hint of the Day!

August 23, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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I’m having a cold glass of it right now……………………….

Which milk is best for weight loss? – Cow’s milk is the best option for most people, as it is an important source of protein and calcium. Those trying to lose weight should switch to reduced-fat or skim milk. People who are lactose intolerant should choose lactose-free milk.

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