“Meatless Monday Recipe of the Week” – Polenta Fontina “Paninis” with Mushroom Sauce

December 21, 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 Polenta Fontina “Paninis” with Mushroom Sauce. To make this week’s recipe you’ll be needing Unsalted Butter, Shallots, Exotic Mushrooms, Button Mushrooms, Thyme, Salt Pepper, Wisconsin Fontina Cheese, Sun Dried Tomatoes in Oil, and Tube Polenta. Oh, and no Meat! 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

Polenta Fontina “Paninis” with Mushroom Sauce
These fried mini polenta ‘sandwiches’ are filled with a fontina cheese and sun-dried tomato mixture and served with a thyme-seasoned wild mushroom and shallot sauce.

Recipe Ingredients:
2 tablespoons unsalted butter – divided use
1/3 cup minced shallots or onion
2 (4-ounce) packages sliced mixed exotic mushrooms or 1 (8-ounce) package sliced cremini or button mushrooms (4 cups total)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Wisconsin Fontina Cheese – divided use
1/4 cup chopped well drained sun-dried tomatoes in oil
1 (16-ounce) tube polenta or flavored polenta, cut crosswise into 16 (1/3-inch) slices

Cooking Directions:
1 – Melt 1 tablespoon of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms, thyme, salt and ground black pepper; cook and stir 5 minutes or until mushrooms are tender. Set aside; keep warm.
2 – Meanwhile, combine 1/2 cup of the cheese and tomatoes.
3 – Heat remaining 1 tablespoon butter on a large nonstick griddle or 12-inch nonstick skillet over medium heat until melted and bubbly.
4 – Arrange 8 slices polenta in skillet; top with cheese mixture and remaining 8 slices polenta. Cook 3 minutes. Carefully turn; continue cooking 3 minutes or until hot and cheese is melted.
5 – Transfer paninis to four serving plates; top with warm mushroom sauce and remaining 1/2 cup cheese.
Makes 4 servings.
https://www.cooksrecipes.com/mless/polenta_fontina_paninis_with_mushroom_sauce_recipe.html

Thyme-Basted Ham with Roasted Grapes

December 16, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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If you’re looking for that perfect Christmas Ham recipe here it is, Thyme-Basted Ham with Roasted Grapes. This Delicious Ham is made using Bone In Fully Cooked Ham, Ground Black Pepper, Grape Jelly, Unsalted Butter, Thyme, Grapes, and Shallots. Here’s the Ham! 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

Thyme-Basted Ham with Roasted Grapes

Enjoy this amazingly delicious — and amazingly easy — ham with roasted potatoes and fresh spring peas or asparagus. Vary the recipe by using currant or apple jelly or orange marmalade instead of the grape jelly, and chopped fresh rosemary or sage instead of the thyme. You can also use 2 teaspoons dried thyme instead of fresh. If you’re cooking for a smaller crowd, adapt the recipe using ham steaks, brushed with a smaller amount of the jelly basting mixture, and heated in the oven with grapes and shallots.

Recipe Ingredients:
6 to 8 pound bone-in fully-cooked ham, trimmed
Freshly ground black pepper
1/2 cup grape jelly
4 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces
2 tablespoons thyme, chopped fresh
3 cups grapes, red, green, or a combination
4 shallots, halved lengthwise and cut into 1/4-inch slices

Cooking Directions:
1 – Preheat oven to 325°F (160°C). Position rack in lower third of oven.
2 – Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.
3 – Meanwhile, in a small saucepan over medium heat, combine the jelly, butter, and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside.
4 – In a medium bowl, combine the grapes and shallots. Set aside.
5 – Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120°F (50°C), add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140°F (60°C), 15 to 18 minutes per pound total cooking time. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, return the roasting pan to the oven.)
6 – Slice enough ham to serve and arrange on plates or a platter. Season the roasted grape, shallot, and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.
Makes 15 to 20 servings.

Nutritional Information Per Serving (4 ounces): Calories: 280 calories; Protein: 33 grams; Fat: 11 grams; Sodium: 2040 milligrams; Cholesterol: 105 milligrams; Saturated Fat: 5 grams; Carbohydrates: 14 grams; Fiber: 0 grams.
https://www.cooksrecipes.com/pork/thyme-basted_ham_with_roasted_grapes_recipe.html

ITALIAN BRAISED BEEF ROAST

September 9, 2020 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for an ITALIAN BRAISED BEEF ROAST to pass along. This one is made using Beef Shoulder Roast Boneless, Flour, Olive Oil, Balsamic Vinegar, Onions, Shallots, Dates, Salt, and Pepper. One delicious Pot Roast! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

ITALIAN BRAISED BEEF ROAST
Ingredients

1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper

Directions

1 – Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
2 – Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil.
3 – Cover tightly and cook in 325F oven 2-1/4 to 3-1/4 hours or until pot roast is fork-tender.
4 – Remove pot roast; keep warm.
5 – Cook liquid and vegetables over medium-high heat to desired consistency.
6 – Carve pot roast. Serve with sauce.
NOTES:
Cooking food for a long period of time in an amount of liquid, covered, is known as braising. Braising usually involves a large piece of meat that is browned in some oil or fat before being combined with liquid and cooked either on the stovetop or in the oven.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 283
Fat: 12 grams
Saturated Fat: 3 grams
Fiber: 1 grams
Sodium: 214 milligrams
Cholesterol: 104 milligrams
Protein: 34 grams
Carbohydrates: 10 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-beef-roast

Diabetic Side Dish of the Week – Green Beans with Apple Cider Dressing

August 23, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is – Green Beans with Apple Cider Dressing. It’s an Easy, Low Carb and Low Calorie Dish this week, Green Beans with Apple Cider Dressing. To make this recipe you’ll be needing Water, Frozen Green Beans, Extra Virgin Olive Oil, Shallots, Black Pepper, and Apple Cider. 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/

Green Beans with Apple Cider Dressing
Ready in less than 15 minutes, this low-carb dish is packed with nutrients and full of flavor.

Preparation time: 2 minutes
Cooking time: 10 minutes.

Ingredients
3/4 cup water
1 bag (10 ounces) frozen green beans or 10 ounces fresh green beans
1 teaspoon extra-virgin olive oil
2 tablespoons chopped shallots
1/4 teaspoon black pepper
1/2 cup pasteurized apple cider

Directions
Yield: 6 servings
Serving size: 1/2 cup

1 – In a 1-quart saucepan bring water to a boil over medium-high heat. Add green beans and cover, lower heat to medium and boil about 5–7 minutes. Drain and place in a serving dish. Meanwhile, in a small skillet, combine olive oil and shallots over medium heat and sauté until shallots soften. Sprinkle shallots with black pepper and slowly add cider. Turn heat to low, and keep on heat only until cider is heated, not boiling. Pour liquid over green beans and toss well. Serve warm.
https://www.diabetesselfmanagement.com/recipes/main-dishes/green-beans-with-apple-cider-dressing/

Nutrition Information:
Calories: 45 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 215 mg, Fiber: 2 g

 

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
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Vietnamese Oven-Baked Cornish Game Hens

July 1, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Vietnamese Oven-Baked Cornish Game Hens. Some of the ingredients you’ll be needing to make this dish are Cornish Game Hens, Spices, White Wine, Shallots, MAGGI Seasoning Sauce, Sugar, Chinese Five Spice, Honey, Rice, 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 2020! https://www.cooksrecipes.com/index.html

Vietnamese Oven-Baked Cornish Game Hens
Cornish game hens seem so upscale. These require some effort in preparation, but the results are worth it.

Recipe Ingredients:
3 Cornish game hens
2 tablespoons salt
1 1/4 cups dry white wine
1 cup MAGGI Seasoning Sauce
1 cup peeled, finely chopped fresh ginger
2 shallots, finely chopped
8 cups water
1/2 cup granulated sugar
6 whole star anise pods
3 cinnamon sticks
3 tablespoons oyster sauce
1 tablespoon Chinese five spice
1 tablespoon ground black pepper
Juice from 1 lemon
2 tablespoons honey
2 tablespoons MAGGI Seasoning Sauce
Hot cooked rice

Cooking Directions:
1 – Cut hens into quarters and sprinkle both sides with salt. Let stand for 10 minutes in a sieve. Rinse thoroughly.
2 – Combine wine, 1 cup seasoning sauce, ginger and shallots in large bowl. Place hens in marinade; mix well. Cover; refrigerate for at least 2 hours or overnight.
3 – Combine water, sugar, star anise, cinnamon sticks, oyster sauce, Chinese five spice and pepper in large stockpot or Dutch oven. Bring to a boil over medium-high heat.
4 – Add hens to spice mixture; discard marinade. Cover; return to a boil. Turn off heat; let hens stand in hot liquid for 20 minutes to poach.
5 – Preheat oven to 375°F (190°C). Line large baking pan with foil; grease thoroughly.
6 Remove hens from pot and air dry on paper towels.
7 – Mix lemon juice, honey and 2 tablespoons seasoning sauce in small bowl until well combined. Brush mixture on both sides of hens. Place hens skin-side-up in prepared baking pan.
8 – Bake for 30 to 35 minutes or until golden brown and crispy.
9 – Serve with rice.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 450 Calories from Fat: 210 Total Fat: 24 g Saturated Fat: 7 g Cholesterol: 170 mg Sodium: 1380 mg Carbohydrates: 27 g Dietary Fiber: 0 g Sugars: 10 g Protein: 30 g.
https://www.cooksrecipes.com/game/vietnamese_oven-baked_cornish_game_hens_recipe.html

Diabetic Side Dish Recipes

May 26, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Side Dish Recipes. Find some Delicious and Healthy Diabetic Side Dish Recipes with recipes including Stuffed Potatoes with Salsa and Beans, Steamed Green Beans with Rosemary-Garlic Vinaigrette and Fried Shallots, and Balsamic-Roasted Mushrooms with Parmesan. So find these recipes and plenty more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Diabetic Side Dish Recipes
Find healthy, delicious diabetic side dish recipes, from the food and nutrition experts at EatingWell.

Stuffed Potatoes with Salsa and Beans
Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets…………………………………….

Steamed Green Beans with Rosemary-Garlic Vinaigrette and Fried Shallots
Here’s a new way to delight your green-bean-loving guests. The genius of this easy green bean recipe is in the dressing, which is made with savory oil that has also been used to fry shallots and garlic…………………………………..

Balsamic-Roasted Mushrooms with Parmesan
These super-flavorful mushrooms get a hint of sweetness thanks to a splash of balsamic vinegar. Parmesan cheese added at the end lends a savory note. Enjoy them as an accompaniment to steak or on their own as a side dish……………………………………..

* Click the link below to get all the Diabetic Side Dish Recipes
http://www.eatingwell.com/recipes/18350/health-condition/diabetic/side-dishes/

It’s Chili, Chowder, or Stew Saturday – Curried Corn and Pepper Chowder

May 23, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Curried Corn and Pepper Chowder. To make this week’s recipe you’ll be needing Vegetable Oil, Green Bell Peppers, Red Bell Peppers, Shallots, Spices, Corn, Vegetable Stock, Soy Milk, and Shredded Cheddar Cheese. The Chowder is served! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Curried Corn and Pepper Chowder

A gluten-free recipe courtesy of The Soyfoods Council.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 teaspoons curry powder, or to taste
1/2 teaspoon salt
3 cups fresh corn or 1 (16-ounce) bag frozen corn, thawed
1 cup vegetable stock
1/2 teaspoon freshly ground pepper, or to taste
3 cups plain, unflavored soymilk
1/2 cup shredded cheddar cheese

Cooking Directions:
1 – Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
2 – Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
3 – Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
4 – Sprinkle each serving with 2 tablespoons shredded cheddar cheese.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 326; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 16mg; Total Carbs: 36g; Fiber: 6g; Protein: 15g; Sodium: 594mg.
https://www.cooksrecipes.com/soup/curried_corn_and_pepper_chowder_recipe.html

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Soup with Angel Hair Pasta

May 16, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Turkey Vegetable Soup with Angel Hair Pasta. To make this week’s recipe you’ll be needing Turkey or Chicken Broth, Carrots, Celery, Shallots, Dried Mushrooms, Angel Hair Pasta, Chopped Butterball Turkey, and Parsley. Soup is on! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Turkey Vegetable Soup with Angel Hair Pasta
A delicious, quick-to-make soup using leftover turkey, dried mushrooms, vegetables and pasta.

Recipe Ingredients:
8 cups turkey or chicken broth
1 cup peeled, finely chopped carrots
1 cup thinly sliced celery
2 tablespoons thinly sliced shallots
1/2 ounce dried mushroom pieces, rehydrated*
2 ounces uncooked angel hair pasta
1 cup finely chopped cooked Butterball® Turkey
3 tablespoons chopped fresh parsley

Cooking Directions:
1 – Bring broth in Dutch oven or large saucepan to boil on high heat.
2 – Add carrots, celery, shallots and mushrooms. Return to boil. Reduce heat. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender.
3 – Add pasta. Continue cooking 4 to 5 minutes or until pasta is al dente.
4 – Stir in turkey and parsley. Cook 1 minute or until heated through.
Makes 4 to 5 servings.

*Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.
https://www.cooksrecipes.com/soup/turkey_vegetable_soup_with_angel_hair_pasta_recipe.html

Kitchen Hint of the Day!

May 9, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Out of Shallots………………………….

Making a recipe that needs Shallots and you’re out, not a problem. You can replace them with a combination of onions and garlic. No Problem!

Healthy Vegetarian Mushroom Recipes

March 26, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetarian Mushroom Recipes. I love Mushrooms! Find some Delicious and Healthy Vegetarian Mushroom Recipes with recipes including Roasted Mushrooms with Brown Butter and Parmesan, Sautéed Mushrooms with Sherry and Shallots, and Slow-Cooker Mushroom Soup with Sherry. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Vegetarian Mushroom Recipes
Find healthy, delicious vegetarian mushroom recipes, from the food and nutrition experts at EatingWell.

Roasted Mushrooms with Brown Butter and Parmesan
Brown butter lends a toasty note to these savory roasted mushrooms. Enjoy them as a side dish alongside steak or chicken…………………………….

Sautéed Mushrooms with Sherry and Shallots
Sweet sherry and fresh rosemary complement the earthy taste of sautéed mushrooms in this easy side dish. This quick low-carb side is the perfect accompaniment to steak or pork, or try it as a burger topping………………………………………

Slow-Cooker Mushroom Soup with Sherry
Treat dinner guests to this premeal soup loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired……………………………………..

* Click the link be low to getall the Healthy Vegetarian Mushroom Recipes
http://www.eatingwell.com/recipes/20378/lifestyle-diets/vegetarian/vegetables/mushrooms/

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