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Monday, October 6, 2014

Roasted Eggplant Salad With Smoked Almonds And Goat Cheese

2012_01_21-EggplantSalad00.jpg


Ingredients:

Serves: 4
 
2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions

Directions:

Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

Source: thekitchn.com

Sunday, October 5, 2014

Italian-Style Black Quinoa And Spinach Summer Rolls

Italian-Style Black Quinoa and Spinach Summer Rolls

Ingredients:

PREP TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4

½ c black quinoa
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 Tbsp raisins, chopped
2 Tbsp unseasoned dried whole wheat bread crumbs
2 Tbsp finely grated Parmigiano-Reggiano
2 Tbsp dry white wine, dry vermouth, or unsweetened apple juice
½ tsp dried dillweed
½ tsp fennel seeds, crushed under a heavy pot or rolling pin
½ tsp salt
½ tsp ground black pepper
8 dried rice paper rounds (for summer rolls)

Directions:

1. COVER the black quinoa in large saucepan with cool water by a couple of inches. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the quinoa is tender and the grains have bloomed their little halos, about 12 minutes. Drain in a fine-mesh sieve or small-holed colander set in the sink. Run under cool water to bring the quinoa back to room temperature and stop the cooking. Drain thoroughly.
2. PLACE the quinoa in a large bowl. Mix in everything but the rice paper rounds: the spinach, raisins, bread crumbs, cheese, wine or juice, dill, fennel seeds, salt, and pepper.
3. FILL a shallow bowl (such as a soup bowl from a standard place setting) or a small baking dish with hot tap water. Set one of the rice paper rounds in the water; soak for 10 seconds (about the time it takes to sing a standard-tempo chorus of "Happy Birthday"). Set the softened round on your work surface and place about ¼ cup of the filling in the center. Fold two "sides" of the circle over the filling, then roll it up. Place on a large baking sheet and continue making more summer rolls.

NUTRITION (per serving) 150 cal, 7 g protein, 23 g carbs, 4 g fiber, 4.5 g fat, 0.5 g saturated fat, 390 mg sodium

Source: prevention.com

Portobello Swiss Cheese Burgers With Caramelized Onions

Portobello Swiss Cheese Burgers with Caramelized Onions

Ingredients:

PREP TIME: 15 minutes
TOTAL TIME: 29 minutes
SERVINGS: 4

2 tsp olive oil
1 onion, thinly sliced (about 1 c)
1 tsp sugar
1 Tbsp balsamic vinegar
4 portobello mushroom caps (about 3½ to 4 oz each)
⅛ tsp salt
¼ tsp ground black pepper
4 slices reduced-fat Swiss cheese (about 2 oz total)
4 light multigrain English muffins

Directions:

1. PREHEAT the grill.
2. HEAT 1 teaspoon of the oil in a small nonstick skillet over medium-high heat. Add the onion and sugar and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from the heat.
3. COMBINE the vinegar and remaining 1 teaspoon oil in a small bowl. Brush over the mushroom caps and sprinkle with the salt and pepper. Grill, covered, turning occasionally, for 9 to 11 minutes, or until tender. Top each with 1 slice of the cheese and grill for 1 to 2 minutes longer, or until the cheese melts. Transfer to a plate and keep warm.
4. TOAST the English muffins. Place the bottom half of each muffin on a plate and top with 1 portobello cap and ¼ of the onion. Top with the remaining muffin halves.

NUTRITION (per serving) 210 cal, 11 g protein, 31 g carb, 5 g fiber, 6 g fat, 2 g saturated fat, 210 mg sodium

Source: prevention.com

Cauliflower Steaks

Cauliflower Steak Recipe


Ingredients:

PREP TIME: 5 minutes / TOTAL TIME: 30 minutes
SERVINGS: 4

1 lg head cauliflower (about 3 lb), rinsed
2–3 Tbsp olive oil
Kosher salt and ground black pepper

Directions:

1. HEAT oven to 400°F. Line sheet pan with aluminum foil.
2. REMOVE tough outer leaves from cauliflower and discard. Leave core intact. Place cauliflower, base side down, on cutting board. Cut cauliflower head in half down the center using a sharp knife. Cut each half into two ¾"-thick slices. Set "steaks" aside.
3. HEAT olive oil in a large pan over medium-high heat. Add cauliflower steaks, working in two batches. Season with salt, pepper, and spices of your choice, and sear 2 to 3 minutes per side.
4. REMOVE from pan and place on prepared baking sheet. Roast cauliflower in oven until golden brown, 15 to 20 minutes. Remove from oven and serve with additional spices and a drizzle of olive oil, if desired.

NUTRITION (per serving) 140 cal, 4 g pro, 10 g carb, 4 g fiber, 4 g sugars, 10 g fat, 1.5 g sat fat, 350 mg sodium

Source: prevention.com

Slow Cooker Herb Chicken And Vegetables

Slow Cooker Herb Chicken and Vegetables

Ingredients:

  • 1 carrot, peeled, sliced into 1/4" round pieces
  • 1 parsnip, peeled, sliced into 1/4" round pieces
  • 1 pound small red potatoes, about 6 baby potatoes, quartered and cut into small wedges
  • 3 garlic cloves, minced
  • 1 yellow onion, quartered and cut into small wedges
  • 3 bone-in, split chicken breast, skinless
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 tablespoon fresh parsley, (optional 2 teaspoons dried parsley)
  • 1 tablespoon fresh sage, (optional 1 teaspoon dried rubbed sage)
  • 1 tablespoon fresh thyme, (optional 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, (optional 1 teaspoon dried rosemary)

Directions:


Add carrots, parsnips, potatoes onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.
Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.


Source: skinnyms.com

Sesame Vegetable Grill

Sesame Vegetable Grill

Simply grill two of the most vitamin- and nutrient-rich vegetables—sweet potatoes and Brussels sprouts—with fresh garlic and sesame oil for a quick dish.

Ingredients:

PREP TIME: 10 minutes/ COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4

2 sweet potatoes, peeled, cut into walnut-sized chunks
8 ounces brussels sprouts, halved
4 garlic cloves, thinly sliced
2 tsp canola oil
1/4 tsp salt
1/2 tsp regular or hot toasted sesame oil
Freshly ground black pepper


Directions:

1. PREHEAT a covered grill.
2. COMBINE the sweet potatoes, Brussels sprouts, garlic, canola oil, and salt in a large bowl. Toss to coat. Place the vegetables in a grill basket or portable grill rack. Set on the grill and cover. Grill, turning occasionally, for 20 to 25 minutes, or until tender.
3. TRANSFER the vegetables to a platter. Drizzle the sesame oil on top. Season to taste with black pepper. Toss.

NUTRITION (per serving) 134 calories, 5 g fat, 0 g saturated fat, 4 g protein, 19 g carbohydrates, 5 g sugar, 4 g fiber, 195 mg sodium


Source:  prevention.com

Wild Rice-Stuffed Squash

Wild Rice-Stuffed Squash

Stuffed squash is the perfect fall dish: hearty, flavorful, and warm. Plus, the variations are endless, so you can use whatever veggies you have on hand to fill it up.

Ingredients:

PREP TIME: 20 minutes / COOK TIME: 1 hour 20 minutes
TOTAL TIME: 1 hour 40 minutes
SERVINGS: 4

Squash:

2 lg butternut, buttercup or acorn squash
1/3 c water

Wild-Rice Stuffing:

1½ Tbsp non-diet tub-style margarine or butter
1 c fresh bread crumbs
1 tsp dried thyme
2 c sliced mushrooms
1/2 c chopped onions
1/2 c chopped celery
1 c chopped sweet red peppers
2 c cooked wild rice
1/2 c reduced-sodium vegetable broth
1/2 c nonfat sour cream
2 Tbsp grated Parmesan cheese
1 tsp no-salt herb blend


Directions:

1. TO MAKE THE SQUASH: Preheat the oven to 375°F.
2. CUT the squash in half lengthwise; remove and discard the seeds. Coat a 4-quart no-stick baking dish with no-stick spray. Place the squash, cut side down, in the dish. Pour the water into the dish and bake for 45 minutes, or just until the squash is tender.
3. TO MAKE THE WILD-RICE STUFFING: Meanwhile, in a large no-stick skillet over medium heat, melt the margarine or butter. Add the bread crumbs and thyme. Cook, stirring frequently, for 4 to 5 minutes, or until the bread crumbs are golden. Transfer to a small bowl and set aside.
4. COOK the mushrooms, onions, celery and peppers in the same skillet for 8 to 10 minutes, or until tender. Stir in the rice and broth. Cook for 4 minutes. Remove from the heat and stir in the sour cream and Parmesan.
5. SPRINKLE the flesh of the squash with the herb blend. Spoon equal amounts of the stuffing into each squash half, mounding the filling as necessary to use all of it. Sprinkle with the bread crumbs. Bake for 10 to 15 minutes, or until heated through.

NUTRITION (per serving) 310 calories, 7 g fat, 2 g saturated fat, 10 g protein, 57 g carbohydrates, 12 g sugar, 7 g fiber, 279 mg sodium

Tip: If using small squash, such as delicata or sweet dumpling, allow 1 per person.


Source:  prevention.com

Quinoa With Raisins, Apricots, And Pecans

Quinoa with Raisins, Apricots, and Pecans

Embrace the abundance of in-season pecans by adding them to this quinoa dish. Apricots and raisins combine for the perfect pairing of sweet and nutty flavors.

Ingredients:

3 Tbsp pecans, chopped
2/3 c quinoa
2/3 c orange juice
2/3 c water
1/3 c chopped dried apricots
1/4 c golden raisins
2 scallions, finely chopped
1 Tbsp chopped fresh cilantro
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp salt

Directions:

1. COOK the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.
2. PLACE the quinoa in a fine-mesh strainer and rinse under cold running water for 2 minutes. In a medium saucepan, combine the quinoa, orange juice, and water. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the liquid is absorbed. Transfer the quinoa to a large bowl. Add the apricots, raisins, scallions, cilantro, and toasted pecans. Add the lemon juice, oil, and salt, tossing well to distribute.

NUTRITION (per serving) 254 calories, 9 g fat, 1 g saturated fat, 5 g protein, 41 g carbohydrates, 16 g sugar, 4 g fiber, 302 mg sodium


Source:  prevention.com

Spaghetti Squash Casserole

Spaghetti Squash Casserole

Whip up a wholesome casserole using winter squash instead of pasta—you’ll dramatically cut down on the calories.

Ingredients:

1 spaghetti squash, halved lengthwise and seeds removed
1 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp dried basil
2 plum tomatoes, chopped
1 c (8 ounces) 1% cottage cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
1/4 c chopped parsley
1/4 tsp salt
1/4 c (1 ounce) grated Parmesan cheese
3 Tbsp seasoned dry bread crumbs

Directions:

1. PREHEAT the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
2. MEANWHILE, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
3. ADD the cottage cheese, mozzarella, parsley, salt, and the onion mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
4. BAKE for 30 minutes, or until bubbly and heated through.

NUTRITION (per serving) 158 calories, 5 g fat, 2 g saturated fat, 11 g protein, 18 g carbohydrates, 7 g sugar, 3 g fiber, 494 mg sodium

Tip: Spaghetti squash can also be cooked in the microwave oven. Pierce the squash in several places with a knife. Place on a microwaveable plate and cover loosely with a piece of plastic wrap. Microwave on high power for 20 minutes, turning twice, or until tender when pierced with a knife. Remove and allow to stand for 5 minutes to cool. Carefully cut the squash in halve lengthwise. Scoop out and discard the seeds and pulp. With a fork, scrape the squash strands into a large bowl.


Source: prevention.com

Peking Cabbage And Chicken Wraps

Peking Cabbage and Chicken Wraps

Researchers believe cabbage can protect against heart disease and certain types of cancers. Mix it with brown rice, carrots, chicken and whole-wheat tortillas to round out this hearty meal.

Ingredients:

1/2 c brown rice
2 tsp dark sesame oil
4 scallions, sliced
1/4 lb snow peas, trimmed
1 c finely shredded red cabbage
1 c shredded carrot
2 Tbsp unseasoned rice vinegar
2 tsp grated fresh ginger
6 wheat tortillas (10"-12" diameter)
6 Tbsp hoisin sauce
2 c shredded cooked chicken breast

Directions:

1. COOK the rice according to the package directions. Set aside.
2. MEANWHILE, in a medium nonstick skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring constantly, for 1 minute, or until wilted. Stir into the rice.
3. BRING a small pot of water to a boil. Add the snow peas and cook for 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In a medium bowl, combine the snow peas, cabbage, carrot, rice vinegar, and ginger.
4. TO assemble the wraps, lay the tortillas on a work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1" from the edges. Top with the rice and vegetable mixtures. Fold over the bottom edge of each tortilla to cover the filling. Fold the sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.
NUTRITION (per serving) 279 calories, 5 g fat, 1 g saturated fat, 20 g protein, 44 g carbohydrates, 7 g sugar, 4 g fiber, 484 mg sodium


Source:  prevention.com

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Reap the benefits of one of nature’s truly perfect foods. Sweet potatoes are low in calories, high in fiber, great for those who are carb-sensitive, and packed with vitamins and minerals.

Ingredients:

2 lb sweet potatoes, peeled and cut into rough 3/4" chunks
3 Tbsp pecans
1/2 c fat-free plain yogurt
2 Tbsp light mayonnaise
2 Tbsp brown sugar
1/2 tsp curry powder
1/8 tsp salt
1 c juice-packed canned pineapple tidbits, drained
3 scallions, sliced

Directions:

1. PLACE the sweet potatoes in a large saucepan and barely cover with cold water. Cover and bring to a boil over high heat. Reduce the heat to low, and simmer, covered, for 10 to 12 minutes, or until tender. Drain and let cool.
2. MEANWHILE, cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.
3. WHISK the yogurt, mayonnaise, sugar, curry powder, and salt in a salad bowl until well blended. Add the pineapple, scallions, and sweet potatoes. Mix gently with a rubber spatula. Sprinkle with the toasted pecans and serve immediately, or cover and chill until ready to serve.
NUTRITION (per serving) 224 calories, 4 g fat, 1 g saturated fat, 4 g protein, 45 g carbohydrates, 18 g sugar, 6 g fiber, 186 mg sodium

Source:  prevention.com

Whole Wheat Cranberry-Orange Muffins

Whole Wheat Cranberry-Orange Muffins

Ward off mid-morning snack attacks with these filling, vitamin-rich muffins.

Ingredients:

1 Tbsp trans-free margarine or butter, melted
1/2 c packed brown sugar
1/2 tsp ground cinnamon
2 c whole wheat flour or whole grain pastry flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 c granulated sugar
3 Tbsp grated orange zest
1 c orange juice
1/2 c unsweetened applesauce
2 lightly beaten eggs
1 c fresh cranberries, chopped
1/2 c finely chopped walnuts (optional)

Directions:

1. PREHEAT the oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.
2. COMBINE the margarine or butter, brown sugar, and cinnamon in a small bowl.
3. COMBINE the flour, baking powder, baking soda, salt, granulated sugar, and orange zest in a large bowl. In another large bowl, mix the orange juice, applesauce, eggs, cranberries, and nuts, if desired. Add to the flour mixture and stir until just combined. Do not over mix. Evenly divide the batter among the prepared muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.
4. BAKE for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.

NUTRITION (per serving) 207 calories, 5 g fat, 1 g saturated fat, 5 g protein, 38 g carbohydrates, 20 g sugar, 4 g fiber, 303 mg sodium


Source: prevention.com

Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies
Yield: About 4 dozen (2-inch) cookies
Prep Time: 2 hours (includes chilling)
Cook Time: 15 minutes

Ingredients:

For the Cookies:

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the Coconut Topping:

3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Kelly's Notes)

Directions:

Make the Cookies:

Preheat the oven to 350ºF.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.
Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the Coconut Topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.
Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.
Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Kelly's Notes:

If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters.
If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies.
The shortbread should be very pale golden in color. When in doubt, underbake it!
If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips.
Coconut burns very quickly, so keep an eye on it and stir often!
Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

Source: justataste.com

Friday, October 3, 2014

Gooey, Genius Patty Melt

How to Make A Gooey, Genius Patty Melt photo
Chefs are learning what diner fans already know: A patty melt is griddled, gooey genius. Here’s how to perfect it at home.

The Patty

The most important thing to know: This is a sandwich, not a burger. The ground beef is seasoned with onion and spices, and it’s pressed thin into a ¼”-thick patty so the meat doesn’t dominate. See our recipe below to get the juiciest results.

The Bread

The only type we can get behind is rye, preferably the seeded, grocery-store variety (Levy’s seeded rye is our patty-melt pick. The slices are the indeal thinness, while the dense crumb browns evenly to seal in the juicy patty). Its uniform crumb will help contain the messy fillings.

The Cheese

Swiss is traditional, but cheddar’s an all-American classic—which is why ours boasts slices of Swiss on one side and aged white cheddar on the other. More really is better.

The Onions

A generous helping of caramelized onions is a must. Cook slowly and gently until they’re a deep golden color. (Sorry, you just can’t rush it.)

The Press

Toasty bread, onions tangled in melty cheese, a patty that stays put: This is why we press. Weigh it down with a heavy pan to compress it. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior.

Tool for the Job

Use a diner-style offset spatula or a fish spatula to cook the beef patty. The flexibility lets the meat make close contact with the pan for a good sear.


Ingredients:

Caramelized Onions:

  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced

Patties And Assembly:

  • ¼ small onion, finely chopped
  • 1 pound ground beef chuck (20% fat)
  • 1 tablespoon ketchup
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 8 slices seeded rye bread (preferably Levy’s)
  • 4 ounces aged sharp cheddar, thinly sliced
  • 4 ounces Swiss cheese (such as Emmenthal), thinly sliced
  • 8 teaspoons mayonnaise

Directions:

Caramelized Onions:

  • Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

Patties And Assembly:

  • Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)
  • Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.
  • Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.
  • DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

Source: bonappetit.com

Kid Friendly Taco Cups



Ingredients:

1 - pound lean ground beef or turkey
1 - packet taco seasoning
1 - cup water
1 - can bush's pinto, kidney or black beans, drained and rinsed
24 - wonton wrappers
1 - cup shredded cheddar cheese
taco toppings of your choice:  lettuce, tomatoes, sour cream
additional cheese, avocados , black olives, salsa and cilantro

1 - pound lean ground beef or turkey
1 - packet taco seasoning
1 - cup water
1 - can bush's pinto, kidney or black beans, drained and rinsed
24 - wonton wrappers
1 - cup shredded cheddar cheese
taco toppings of your choice:  lettuce, tomatoes, sour cream
additional cheese, avocados , black olives, salsa and cilantro - See more at: http://www.mommyskitchen.net/2014/09/easy-kid-friendly-taco-cups.html#sthash.yp80W0Qt.dpuf
1 - pound lean ground beef or turkey
1 - packet taco seasoning
1 - cup water
1 - can bush's pinto, kidney or black beans, drained and rinsed
24 - wonton wrappers
1 - cup shredded cheddar cheese
taco toppings of your choice:  lettuce, tomatoes, sour cream
additional cheese, avocados , black olives, salsa and cilantro - See more at: http://www.mommyskitchen.net/2014/09/easy-kid-friendly-taco-cups.html#sthash.yp80W0Qt.dpuf

Directions:

Preheat oven to 350 degrees. Lightly grease a regular sized muffin tin with non stick spray. Add two wonton wrapper to each muffin cup (I criss cross the wrappers). 

Bake 5-7 minutes until lightly golden brown. Watch them carefully so they don't get too brown.

Remove from oven and set aside. In a large skillet over medium heat cook the ground beef or turkey until browned. Drain off any grease. 

Add the taco seasoning, water and drained beans. Bring the mixture to a boil and then simmer for 5 minutes or until heated through.  

Spoon two tablespoon of the meat and bean mixture into each wonton cup. Top with shredded cheese. Return to the oven and bake an additional 5-7 minutes until cheese melts.

Carefully remove the cups from the oven and garnish with your favorite taco toppings. 


Recipe yields: 12-16 taco cups

This is a sponsored post by Bush's Beans, but as always all opinions stated above are 100% entirely my own.  - See more at: http://www.mommyskitchen.net/2014/09/easy-kid-friendly-taco-cups.html#sthash.yp80W0Qt.dpuf
Preheat oven to 350 degrees. Lightly grease a regular sized muffin tin with non stick spray. Add two wonton wrapper to each muffin cup (I criss cross the wrappers). 

Bake 5-7 minutes until lightly golden brown. Watch them carefully so they don't get too brown.

Remove from oven and set aside. In a large skillet over medium heat cook the ground beef or turkey until browned. Drain off any grease. 

Add the taco seasoning, water and drained beans. Bring the mixture to a boil and then simmer for 5 minutes or until heated through.  

Spoon two tablespoon of the meat and bean mixture into each wonton cup. Top with shredded cheese. Return to the oven and bake an additional 5-7 minutes until cheese melts.

Carefully remove the cups from the oven and garnish with your favorite taco toppings. 


Recipe yields: 12-16 taco cups

This is a sponsored post by Bush's Beans, but as always all opinions stated above are 100% entirely my own.

Source:  mommyskitchen.net

Old Fashioned Oatmeal Cake With Broiled Frosting




Ingredients:

1 - cup oatmeal (old fashioned or quick oats)
1 1/2 cups hot water
1/2 cup (1 stick) butter, softened
1 - cup regular granulated sugar
1 - cup light brown sugar
2 - eggs
1 - teaspoon vanilla extract
1 - teaspoon baking soda
1/2 - teaspoon salt
1 1/2 cups all purpose flour
1 - teaspoon ground cinnamon
dash of ground nutmeg

Coconut - Pecan Broiled Frosting:
 
1/2 cup (1 stick) butter
2 - tablespoon evaporated milk
1 - cup light brown sugar
1 - cup sweetened flaked coconut
1 - cup pecans, chopped

Directions:

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch square baking pan or. Place the oats in a medium bowl and add 1 1/2 cups hot water, lightly mix and set aside so the oatmeal can absorb the water. 

In a large bowl or kitchen aid using the paddle attachment; add the butter and sugars and mix until creamy and well blended.

Add eggs and vanilla extract and mix until blended. In a separate bowl sift together the flour, baking soda, salt, cinnamon and nutmeg. Give the oatmeal a gentle stir. The mixture should resemble a thick bowl of cooked oatmeal.  

Add half of the flour mixture into the butter and sugar mixture; add half of the oatmeal and mix well; Add the remaining flour and oatmeal. 

Mix until everything is combined.  Pour mixture into a 13 x 9 inch prepared pan. Bake at 35o degrees for 25 minutes or until a toothpick inserted comes out clean. 

While the cake is baking prepare the broiled coconut frosting. Add the butter, evaporated milk, brown sugar, coconut and pecans to a medium saucepan. Let the mixture come to a boil and then boil for 1 minute; remove from heat. 

Remove cake from the oven. While the cake is still hot spread the coconut topping evenly over top of the cake. Broil under your ovens broiler for about 2 minutes or until the topping is lightly golden brown. 

Watch closely, because the topping can burns easily, so don't walk away.  If you want to be evil you can double the frosting, because it's worth it!!!! 

Cool's Note: For a 13x9 inch cake I double the frosting. If you want a thicker cake bake in a 8x8 inch square baking pan and do not double the frosting recipe. 

Recipe yields: 10 - 12 servings
Adapted from: 1990 Warsaw Community Cookbook

Source: mommyskitchen.net

Wednesday, October 1, 2014

No Bake Pumpkin Pie Cookies

Pumpkin No Bake Cookies watermark










Ingredients:

1 cup raw pecans
1 cup raw almonds
9-10 medjool dates
3 T raw pepitas
1/2 cup pumpkin (fresh or canned)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves

Directions:

In the food processor, grind up the almonds, pecans, pepitas and spices.  Then add in the dates and continue to pulse.  Lastly add in the pumpkin and pulse until a dough starts to form.  When the dough is formed, roll into balls and stick in the fridge for 30-60 minutes to firm up.  I rolled mine into balls and flattened then with my palm once they had firmed up.  Meadow helped me make these.  It’s an easy recipe to do with your kids.  I got about 10-12 balls out of my batch.  Store them in the fridge or even freeze them for longer storage.  Enjoy!

Source: mywholefoodlife.com