Slow Roast Chicken Recipe

Prep 15 mins

Cook min 2 hrs 20 mins

Ingredients

butter , for greasing
1.6kg chicken
1kg roasting potatoes , halved or quartered if large
2 whole garlic heads, halved through the middle
100ml white wine
100ml chicken stock
2 stems rosemary , broken into sprigs
6 bay leaves
1 lemon , cut into wedges

Method

1. Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2. Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
3. Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Chicken Caesar Salad Recipe

Cooking Time 30 minutes

Ingredients

1 (about 200g) single chicken breast fillet
1 egg
50g Weight Watchers rindless bacon rashers, cut crossways into thin strips
30cm baguette (French breadstick), diagonally cut into 1cm-thick slices
1 baby cos lettuce, leaves separated, washed, dried
150ml Caesar salad dressing

Method

1. Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
2. Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice.
3. Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the baguette slices under grill for 1 minute each side or until golden.
4. Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.

serves 4

Asparagus Casserole Scalloped Asparagus

Cook Time: 25 minutes

Ingredients:

• 2 to 3 pounds of asparagus, or 18 to 20 ounces frozen asparagus
• 6 tablespoons butter or margarine
• 3/4 cup soft bread crumbs
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, or to taste
• 2 cups milk
• 1/2 teaspoon Worcestershire sauce
• 3/4 cup grated mild Cheddar cheese
• 2 ounces drained pimiento, 1/4 cup chopped

Preparation:

Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces. Cook in boiling salted water until just tender. Drain and place in a shallow baking dish or casserole. Melt butter in saucepan. Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later. Blend flour, salt, and pepper into remaining butter in saucepan. Continue cooking and stirring over low heat. Gradually add milk, stirring until thickened. Add Worcestershire sauce, pimiento, and cheese; stir until cheese is melted. Pour sauce over asparagus in casserole; top with buttered crumbs. Bake at 350° for 20 minutes.
Asparagus casserole recipe serves 4 to 6.

Asparagus With Cream Sauce

Ingredients:

• 2 pounds fresh asparagus spears
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup half and half
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper

Preparation:

Snap off tough ends of asparagus. Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm.

Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Gradually stir in chicken broth and half-and-half. Cook, stirring constantly, until thickened and bubbly, about 1 minute. Whisk in mustard, lemon juice, and pepper. Spoon sauce over asparagus. Serve immediately.
Serves 6 to 8.

Baby Crab Cakes

Preparation Time 15 minutes, Cooking Time 20 minutes

Ingredients

1 x 200g carton Stewart’s fresh crab meat
2 green shallots, ends trimmed, finely chopped
1 celery stick, finely chopped
2 egg whites
1 tbs chopped fresh dill
2 tsp Worcestershire sauce
70g (1 cup) fresh breadcrumbs (made from day-old bread)
1 tbs vegetable oil
1 small ripe avocado, halved, stone removed, peeled, finely chopped
1 fresh red chilli, deseeded, finely chopped
1 tbs finely chopped fresh chives
2 tsp fresh lime juice

Method

1. Combine the crab, shallot, celery, egg whites, dill, Worcestershire sauce and breadcrumbs in a medium bowl. Season with salt and pepper.
2. Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-tablespoonful portions of crab mixture into the pan. Use an egg lifter or small palette knife to gently flatten. Cook for 1-2 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining crab mixture, reheating the pan between batches.
3. Combine the avocado, chilli, chives and lime juice in a small bowl. Taste and season with salt and pepper.
4. Place the crab cakes on a serving platter. Top with avocado mixture to serve.

serves 8

Hot and sour prawns with Asian noodle salad

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

16 large raw tiger prawns
4 limes, zest and juice only
For the marinade
2 red chillies, diced
1 thumb-size piece ginger, grated
3 tbsp vegetable oil
For the noodles
1 head pak choi, shredded
small bunch of coriander
1 tsp sesame oil
50g/1¾oz peanuts, chopped
100g/3½oz egg noodles, cooked, cooled and oiled
salt and freshly ground black pepper
3 chillies, cut into strips
For the dipping sauce
2 tbsp sweet chilli sauce
2 passion fruit, juice only

Method

1. Split the prawns down the middle and put them, split side up, in a bowl.
2. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well.
4. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes.
5. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles.
6. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste.
7. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of limejuice.
8. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle.

Serves 4-6

Spiced Lamb Cutlets

Ingredients

450g butternut pumpkin, unpeeled, cut into 1cm-thick slices
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons ground cumin
12 trim lamb cutlets
olive oil cooking spray
80g salad leaves
150g cherry or grape tomatoes, halved
1 Lebanese cucumber, halved, cubed

Method

1. Preheat barbecue grill and plate on medium-high. Arrange half the pumpkin on a microwave-safe plate. Drizzle with 1 tablespoon of water. Cover. Microwave on HIGH (100%) power for 2 minutes. Repeat with remaining pumpkin. Drain.
2. Combine spices. Coat lamb in spices.
3. Spray lamb and pumpkin with oil. Cook lamb on barbecue grill for 4 minutes each side. Cook pumpkin on barbecue plate for 2 to 3 minutes each side. Serve with salad leaves, tomatoes and cucumber.

serves 4

Tropical Carrot Cake Recipe

Container: 2 nine inch round cake pans, food processor, medium mixing bowl, sauce pan
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

PINEAPPLE CURD:
- 1/4 cup pineapple juice
- 2 large eggs plus one egg yolk
- 1/2 cup sugar
- 2 tablespoons unsalted butter
- 1 pinch salt

CAKE:
2 1/2 cups flour
1 tablespoon baking powder
1 tablespoon allspice
1 teaspoon ground ginger
1/2 teaspoon salt
3/4 pound carrots, about 2 1/2 cups of baby carrots or 6 medium regular carrots
1 cup sweetened shreeded coconut
1 1/4 cups granulated sugar
1/2 cup brown sugar
4 large eggs
1 1/2 cups vegetable oil

CREAM CHEESE FROSTING

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened

• 3 cups confectioners sugar

• 16 ounces (2 boxes) cream cheese - softened and cubed

• 3 cups sweetened shredded coconut - toasted

Directions

CURD:

• Bring pineapple juice to a boil in a small sauce pan.

• In a mixing bowl, whisk together the eggs, yolk and sugar.

• Add this mixture slowly into the boiling juice. Whisk continuously until thickened, 2-3 minutes.

• Remove from heat, stir in butter and salt.

• Pour into a bowl, cover and refrigerate until ready to use.

CAKE:

Heat oven to 350°.
Grease two 9 inch cake pans and dust with flour.
In a medium mixing bowl, whisk the flour, all spice, ginger and salt together, set aside.
In a food processor, process the carrots and then remove to a small bowl.
Next process the coconut with granulated sugar until the coconut is finely chopped.
Add brown sugar, eggs and blend until the mixture is smooth.
With the processor running, slowly pour in the oil and process until combined.
Pour mixture in with flour and add the shredded carrots and 1/2 the pineapple curd. Mix until combined.
Pour this batter into the prepared cake pans.
Bake for 30-35 minutes or until a tootpick inserted into the center of the cake comes out clean.
Remove from oven and allow them to cool in the pans for 10 minutes, then turn out onto wire racks to completely cool.

CREAM CHEESE FROSTING:

Meanwhile, beat butter and sugar together in a mixing bowl until fluffy.
Add cream cheese, one cube at a time, until all are incorporated.
Beat in the remaining pineapple curd.
Refrigerate until ready to use.
When the cakes are cooled, spread 1 cup of frosting onto one cake.
Place the second cake on top and spread the rest of the frosting on top and sides of the cakes.
Sprinkle the entire cake with toasted coconut and press it in gently.
May garnish the top with pineapple tidbits if desired.
Cover with plastic wrap and refrigerate until ready to serve.

Serving Description: one slice
Servings: 12

Baked sea bass with roasted garlic, chilli, olive oil and rosemary

Prep: 20 min
Cook: 40 min

Ingredients

6 whole garlic cloves
150ml extra virgin olive oil
salt and fresh ground black pepper
1 x 800g Sea bass
2 small dried chillies, crumbled
3 sprigs Rosemary
50ml dry white wine
1 lemon

Method

1. Set the oven to 200°C/gas 6. Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil. Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.

2. Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards. Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.

3. Scatter the crumbled chillies over the top; lay the rosemary on the fish and season with a sprinkling of salt. Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!

4. Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!

Serves: 2

Fish Cakes Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

1 pound white fish, cooked and flaked
1 red pepper, diced
4 green onions, sliced
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon black peper
2 eggs, beaten
1 cup bread crumbs
2 tablespoons olive oil

Directions

In a medium bowl, combine fish, pepper, onions, seasonings and eggs. Place bread crumbs in a shallow dish. Heat oil in a large skillet over medium heat. Form fish mixture into patties using 1/2 cup for each. Dredge in bread crumbs. Place in skille and cook 5-6 minutes or until golden brown, turning once.

Servings: 4

Thai Fish Cakes Recipe

Ready in about 50 minutes

Ingredients

• 1kg floury potatoes
• 50g butter
• 1 pint of milk
• 350g cod fillet, skin on
• 2 bay leaves
• 6 peppercorns
• 100g smoked salmon, chopped
• Handful of chopped fresh chives
• Handful of chopped parsley
• Flour, for dusting
• 2 eggs, beaten
• 100g fresh white breadcrumbs
• Vegetable oil, for shallow frying
• Lemon wedges, to serve
• For the tartare sauce
• 25g gherkins, chopped
• 25g capers, chopped
• Handful of chopped parsley
• Dash of lemon juice
• 4 good tbsp mayonnaise

Method:

1. Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender. Drain well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.

2. Meanwhile, put the cod in a shallow pan and pour over the milk to cover. (Add a little water if it doesn’t cover.) Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove from heat. Flake the fish, discarding any bones and skin. Stir the fish into the mash, with the salmon, chives, parsley and plenty of seasoning. Divide into eight and shape each into a fish cake.

3. Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fish cakes first in flour, then in beaten egg and finally coat all over in breadcrumbs. (You can chill them or freeze them at this stage, if you like.)

4. For the tartare sauce, mix all the ingredients together – ready to dip your fish cakes in

5. Heat the vegetable oil in a frying pan and fry the fish cakes for 5-6 minutes each side until golden and heated through.

Serves 4

Fish Tacos Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

6 ounces fish, such as cod or halibut
2 teaspoons olive oil to drizzle
1 cup salsa - medium to hot
1/2 can black beans - rinsed and drained
1/4 cup sour cream
1/2 teaspoon cumin
lettuce - chopped
red pepper - chopped
lime wedges

Directions

Place fish on foil lined baking sheet.
Drizzle with a small amount of olive oil.
Place under broiler and broil 8-10 minutes on low.
The thickness of the fish will determine how long to broil. It is done when it flakes with a fork.
Remove and set aside.
While fish is cooking, mix together the salsa, sour cream, black beans and cumin.
Heat 4 tortillas in microwave for one minute or wrapped in foil and put in the oven for 8-10 minutes.
Arrange fish equally on 4 warm tortillas, top with salsa mixture, garnish with lettuce and red pepper.
May serve with lime wedges.

makes 1 taco
Servings: 4

Foil-Pack Fish Florentine

Prep Time: 10 min

Ingredients

2 cups instant white rice, uncooked
2 cups warm water
1 lb. flounder fillets, cut in half crosswise
4 cups fresh spinach leaves, coarsely chopped
1/4 cup Chive & Onion Cream Cheese Spread
1/2 cup Sun-Dried Tomato Dressing

Directions

PREHEAT oven to 375°F. Mix rice and water; spoon evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. Top evenly with half of the fish. Cover with the spinach, cream cheese spread and remaining fish pieces. Drizzle each with 2 Tbsp. of the dressing.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in single layer in 15×10x1-inch baking pan.

BAKE 15 min. Remove packets from oven; let stand 5 min. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Makes: 4 servings

Cake Recipes: Funnel Cake Recipe

Ingredients

2 Eggs — Beaten
1 1/2 cup Milk
2 cup All-purpose flour
1 tsp. baking powder
1/2 tsp. Salt
2 cup Cooking oil

Preparation:

1. In a bowl, combine eggs and milk.
2. Sift together flour, baking powder and salt.
3. Add to egg misture and beat with electric mixer until smooth.
4. (Check to see if mixture flows easily).
5. In a large skillet heatoil to 360F.
6. Covering the end of a small funnel with your finger, pour batter into hot oil in a spiral shape.
7. Fry till golden(about 3 minutes) using tongs to turn.
8. Cook 1 minute more.
9. Drain on paper bag covered with a paper towel.
10. Sprinkle with cinnamon and powdered sugar or serve with maple syrup.
11. Delicious.

Cake Recipes: Crab Cakes Recipe

Ingredients

1 lb Maryland backfin crabmeat
1 Eggs, beaten
1/4 Finely Chopped Green
Pepper
1 slice White bread, cubed
1 tsp. Worchestershire sauce
1 tsp. Prepared mustard
1 tsp. Lemon juice
1/4 tsp. Salt
1/4 tsp. Pepper
-fat or oil for frying

preparation:

1. Remove cartilage from crabmeat.
2. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat.
3. Form into six cakes.
4. Fry in just enough oil to prevent sticking til brown.

Cake Recipes: Banana Apple Cake

Ingredients:

6 lg Peeled apples; core/slice th
- up to 8 apples
1/3 c Brown sugar; up to 1/2
1 1/2 ts Ground cinnamon
2 c All-purpose flour; sifted
1 ts Baking powder
1/2 ts Baking soda
2 lg Egg white
3 tb Oil
1 tb Butter buds
1/2 c Skim milk
1/4 c Nonfat yogurt; plain
1/4 c Honey
4 tb Granulated sugar
1 sm Banana; overripe and mashed
Vegetable cooking spray

Directions:

White Preheat oven to 375F.
Spray a 9×13 inch pan with vegetable cooking spray. Mix the apples, sugar,
and cinnamon together in a bowl. Set aside. Sift the flour, baking powder,
and baking soda together in a large bowl. In another bowl, beat the egg
whites until light and frothy. Beat in the vegetable oil, Butter Buds,
nonfat milk, yogurt, honey, sugar and mashed banana. Mix the liquid
ingredients into the dry ingredients. Smooth the batter into the sprayed
pan. Place the apple slices on top of the dough and press them into the
dough. (You can make decorative rows or just dump the apples on top.)
Drizzle any apple juice left in the bowl over the apples and dough. Bake at
375F for 10 minutes and 350F for 30 -35 minutes moreor until cooked
through. Serve warm or cool. Refrigerate if not eaten in a day. This is a
quick and delicious way to use up your apple harvest. The banana keeps the
cake moist and gives it a delicous taste.

12 Servings

Cake Recipes: Chocolate cake with peanut butter chocolate icing

Ingredients

1-1/2 cups sugar
1-3/4 cups flour
3/4 cups cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1-1/3 cups buttermilk
2 T. oil
2 tsp. vanilla
1 cup boiling water
ICING:
2 T. butter
2 T. peanut butter
1/2 tsp. vanilla
sprinkle of salt
1 cup powdered sugar, sifted
1-1/2 T. cocoa powder, sifted
2 T. milk

Directions

Preheat oven to 350. Spray a 9″x13″ baking pan with non-stick spray. In a large bowl, combine all the dry ingredients. In another bowl, whisk together eggs, buttermilk, vanilla and oil. Pour wet ingredients into dry and mix until well combined. Add boiling water and mix again until well combined. Pour into prepared pan and bake for about 30 minutes or until done.
For icing. In a small bowl, beat together the butter, peanut butter and vanilla. Combine powdered sugar, cocoa and salt. On low speed, beat into the creamed mixture, adding milk as need to make a soft creamy icing. Spread on cake. Makes 24 servings.

Number of Servings: 24

Apple Caramel Bake Recipe

Ingredients

3/4 cup flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups apples, peeled and chopped
1/2 cups slivered almonds
3/4 cup brown sugar
1/4 cup margarine
3/4 cup boiling water
1/2 cup soy milk

Method

Preheat the oven to 375°F. Grease an 8”x 8” glass baking dish. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, apples, and almonds. Set aside. In a small saucepan over low heat, combine the brown sugar, margarine, and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.

Apple Crisp Recipe

Ingredients

4 large tart apples
3/4 cup sugar or other sweetener
1/2 cup flour
1 teaspoon cinnamon
1-1/2 cups rolled oats
1/3 cup Spectrum Naturals Spread or margarine

Method

Preheat oven to 350° F.

Peel the apples, if desired, then core and thinly slice them. Toss with 1/2 cup sugar, 1 tablespoon flour, and cinnamon. Spread evenly in a 9” x 13” baking dish.

Mix the rolled oats with the remaining flour and sugar. Add the Spectrum Naturals Spread (or margarine) and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit.

Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.

Apple Oat Muffins Recipe

Ingredients

Makes 12 medium muffins

1-1/2 cups whole wheat pastry flour
1-1/2 cups unbleached all-purpose flour
1-1/4 cups quick oats or oat bran
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt (optional)
2-1/2 teaspoons baking soda
2 large apples, finely chopped
1 12-ounce can apple juice concentrate
1/2 cup raisins

Method

Preheat oven to 325°F.

In a large bowl, mix the flours, oats, spices, salt, and baking soda.

Add the chopped apple along with the apple juice concentrate and raisins. Stir just enough to mix.

Spoon batter into nonstick or lightly oil-sprayed muffin tins and bake for 25 minutes, or until tops bounce back when pressed lightly.

Apple Turnovers Recipe

Ingredients

6 Granny Smith apples
1 cup brown sugar
1/2 cup water
2 tsp. cinnamon
1/2 tsp. fresh ground nutmeg
1 tsp. nonhydrogenated shortening
1 tsp. apple cider vinegar
1 lb. pie dough

Method

Peel and dice the apples. Cook on medium heat with all ingredients except the dough. Purée 1/2 the batch. Mix the purée with the remaining half of the batch and let cool completely. Roll the dough out very thin and cut it into squares of the desired size. Place a dollop of the apple mixture on each one. Moisten with water and seal. Bake in a hot oven at 375-400ºF. Makes 6 servings

Apple Walnut Cake Recipe

Ingredients

1 1/2 cups vegetable oil
2 cups granulated sugar
Egg replacer equivalent to 2 eggs or 1/2 cup soft silken tofu
3 Tbsp. vanilla
3 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
3 cups diced apples

Method

Preheat the oven to 350°F. In a large bowl, combine the oil, sugar, egg replacer or tofu, and vanilla. In a separate bowl, sift the flour, baking soda, and salt. Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed. Fold in the walnuts and apples. The batter will be stiff. Pour it into a greased and floured 10-inch tube or Bundt pan. Bake the cake at 350°F for 1 hour and 15 minutes.

Recipes: Spicy Seven-Bean Soup

Ingredients

1 3/4 cups dried beans (use 1/4 cup each of seven different varieties of beans - assorted sizes and colors)
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 red bell pepper, diced
1 Anaheim chili pepper, diced
1 white onions, diced
1 carrot, chopped
1 celery stalk, diced
1 teaspoon red pepper flakes
4 cups chicken broth, canned
16 ounces ready-cut peeled tomatoes
6 ounces tomato paste
1 tablespoon sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
2 bay leaves
salt and pepper
1/2 cup fresh parsley, chopped

Directions

Sort through the beans, discarding any impurities or discolored beans. Put the beans in a pan, add cold water to cover and leave to soak for about 12 hours.

In a large pot, warm the oil over medium heat. Add the garlic, bell pepper, chili pepper, onion, carrot, celery and pepper flakes. Saute until the onion is translucent, 2-3 minutes.

Drain the beans and stir them into the pot along with the broth, tomatoes, tomato paste, sugar, basil, oregano, vinegar, thyme and bay leaves. Bring to a boil, reduce heat to low, cover partially and simmer until the beans are tender, 2 to 2 1/2 hours.

Just before serving, discard the bay leaves. Season to taste with salt and pepper and stir in the parsley.

Servings: 8

Low Carb Recipes: Double Chocolate Satin Pudding

Ingredients

1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1/8 teaspoon salt
1 3/4 cups 2% milk
1 ounce semisweet chocolate — chopped
1 teaspoon vanilla extract

Directions

Combine first 5 ingredients in a saucepan; stir well. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly.

Add chocolate; cook 1 minute, stirring constantly.

Remove from heat; stir in vanilla.

Pour into a bowl; cover and chill 2 hours.

Servings: 4 (1/2-cup each)

Low Carb Recipes: Creamy Potato-Oat Soup

Ingredients

In a large pot combine:

6 medium potatoes, chopped
1 large bunch of broccoli, chopped
10 cups vegetable broth
1 tbsp. curry and a pinch of cayenne

Preparation:

Bring to a boil; reduce heat and simmer 30-45 minutes until vegetables are tender.

If desired, puree in a blender; return to pot.

Stir in:
1 cup cooked rolled oats

Heat thoroughly before serving.

Servings: 8

Diabetic Recipes: Sugar - Free Cranberry Relish

Ingredients

2 c. cranberries
2 apples
1 c. orange juice

Directions

Grind together the cranberries and apples, using a sweet apple. (May also use blender). Add orange juice, chopped nuts and sweetener to taste. Refrigerate several hours before using.

Diabetic Recipes: Black Bottom Pie

Ingredients

1 1/4 c. graham cracker crumbs
1/2 c. diet margarine

Filling:

1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa

Directions:

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly.

Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa.

Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.

Crispy Cashew Chicken (Made In Wok)

Ingredients:

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned,
boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

Preparation:

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees.

Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.

Buffalo-Style Chicken Wings Recipes

Ingredients:

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or
margarine
Celery sticks
Blue cheese dip

Directions:

Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

Chicken Wings In Soy Sauce Recipes

Ingredients:

24 chicken wings

1 c. soy sauce

3/4 c. chopped green onions with tops

1/3 c. sugar

4 tsp. salad oil

1 clove garlic, crushed

1 1/2 tsp. ground ginger

Directions:

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

Chocolate Banana Cake Recipe

Ingredients

1/2 cup Margarine, softened
1 1/4 cups Brown sugar
2 Eggs
3 squares Unsweetened chocolate, melted
2 cups All-purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1 1/2 cups Mashed, ripe bananas
1/2 tsp Vanilla

Oven Temp ~ 350° Baking Time ~ 15 - 20 Min.
Pan Type ~ Three 9 inch round pans

Preheat oven, grease and flour pans.

Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each addition. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into prepared pans. Bake until cake tests done. Frost with a fluffy white frosting.

Pumpkin Butterscotch Chip Cookies

Ingredients

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Powdered sugar for dusting

Method

1. Position a rack in the middle of the oven. Preheat the oven to 325°F. Line two baking sheets with parchment paper and butter the paper.

2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.

3. Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.

4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

5. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Chinese Almond Cookies

Ingredients

1 cup lard or vegetable shortening, at room temperature (1/2 pound)
1 cup granulated sugar
1 tablespoon almond extract
pinch of salt
3 cups all-purpose flour
1 egg yolk
Whole blanced almonds for garnish

Method

1. Preheat the oven to 300°F. Grease 2 baking sheets.
2. Beat lard or vegetable shortening with sugar until creamy. Beat in almond extract and a salt, then beat in all-purpose flour, a little at a time. The dough will be crumbly.
3. Shape spoonfuls of dough into flat, round cookies about 2 inches in diameter. (The edges of the cookies will have cracks.) Transfer to the prepared pans.
4. Beat together egg yolk and water and brush it atop the cookies. Press a whole blanched almond into the center of each cookie.
5. Bake for 30 minutes, or until lightly golden. Cool slightly, then transfer to a wire rack to cool fully. Store in an airtight container.

Recipes: Metropolitan Granola Cookies

Ingredients

3/4 cup plus 1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup stone-ground whole-wheat flour
1 cup rolled oats
3/4 cup (1 1/2 sticks) unsalted butter
1 1/3 cups firmly packed dark brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 large egg
1 tablespoon vanilla extract
1 3/4 cups granola, such as Metropolitan Bakery Granola

Method

1. Preheat the oven to 350°F.
2. In a large bowl, sift together the flour, cinnamon, salt, baking soda, and whole-wheat flour. Stir in the oats.
3. Cream together the butter with the sugars until light in color. Add the egg and vanilla. Mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola.
4. Place heaping tablespoons of cookie dough onto baking trays 1 inch apart and flatten cookies slightly. Place the trays in the upper third of the preheated oven and bake for 12 to 15 minutes. Remove from the oven and cool. Serve cookies alone or with vanilla ice cream.

Recipe Books - Diabetic Recipes - Low Carb Recipes

Chicken Wings Recipes

Ingredients:

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Preparation:

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.

Serves 9-12.

Diabetes Recipes: Apple Pie

Preparation

2 lb. McIntosh apples, peeled, cored
and thinly sliced (7 cups)
2 T. lemon juice
2 T. granulated sugar
1 T. Butter Buds Sprinkles
4 packets Sweet ‘N Low
1 T. all−purpose flour
1 1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)
Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick
cooking spray.

Method

In a large bowl, toss the apples with the lemon juice.
In a small bowl, combine the sugar, Butter Buds, Sweet ‘N Low, flour,
cinnamon and allspice. Add to the apples and toss to coat.
Lightly spray one sheet of phyllo dough with nonstick cooking spray.
Fold in half and spray again. Place in the pie pan with one edge
hanging over the pan. Repeat the process with the remaining 3 sheets
of dough, overlapping in the pan to cover the bottom completely.
Spoon the apple mixture into the pan. Fold the edges of the dough
over to cover the apples. Spray with nonstick cooking spray. Bake
35 minutes, or until the dough is crisp and the apples are tender
when pierced with a sharp knife. Cool slightly before serving.
Serve with nonfat frozen vanilla yogurt, if desired. Makes 1 (9−inch) pie,

8 servings.

Variation
Seven cups of sliced fresh peaches or pears, or fresh blueberries,
may be substituted for the apples.
Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate,
1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium
Diabetic exchanges: 1/2 starch, 1 1/2 fruit

Diabetes Recipes: Cherry Pie

Preparation

2 (16 oz.) cans pitted tart cherries
(in water − no syrup)
1 large box cook & serve sugar−free
vanilla pudding mix
1 small box sugar−free cherry gelatin
Sugar substitute to equal 4 tsp. sugar
1 baked 9−inch pastry shell

Method

Drain cherries, reserving juice. Set cherries aside.
In a saucepan, combine cherry juice and dry pudding mix. Cook and
stir until mixture comes to a boil and is thickened and bubbly. Remove
from heat; stir in gelatin powder and sweetener until dissolved. Stir
in the cherries; transfer to pie shell. Cool completely. Store in refrigerator.

8 servings, 176 calories each, 293 mg sodium, 0 cholesterol,
24 gm carbohydrate, 3 gm protein, 8 gm fat
Diabetic Exchange: 1 starch, 1/2 fruit

Traditional Chicken with Pineapple Recipes

Prep Time: 45 minutes
Cook Time: 45 minutes

Ingredients:

1 lime
1 4-pound chicken (cut into 6 pieces)
salt for seasoning
fresh ground pepper for seasoning
1/4 cup olive oil
1 medium onion (chopped)
1 garlic clove (chopped)
2 ripe tomatoes (peeled and chopped)
1 hot pepper (your choice, seeded and diced)
1/4 teaspoon dried oregano
1 bay leaf
1 cup chicken stock
2 cups fresh pineapple (chopped with its juice)
4 tablespoons golden rum (optional)

Preparation:
1. In a non-reactive dish (one that won’t react to acidic foods), grate the lime rind and squeeze the juice from the lime.

2. Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3. Let marinate for thirty minutes.

4. Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5. Transfer the chicken to a heavy pot that is large enough to hold the chicken in layers.

6. In the remaining oil still in the frying pan, sauté the onion and garlic until tender, not brown; add tomatoes, hot pepper, oregano, and bay leaf.

7. Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

8. Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

9. Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

10. While the chicken is cooking, put the chunked pineapple and juice in a small sauce pan and cook over medium-low to medium heat until it is reduced by half. If you are using the rum, add it after the mixture is reduced and continue to cook for two more minutes.

Serves: 6 people.

Dominican Fried Chicken

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients:

2 1/2 pounds boneless chicken strips (breasts, thighs or mixed)
Marinade:
1 cup lime juice
4 tablespoons soy sauce
2 tablespoons Worcestershire sauce
4 cloves garlic (minced)
Seasoned Flour Coating:
2 cups flour
2 teaspoons Spanish paprika
1 1/2 teaspoons black pepper (or to taste)
1 teaspoon salt (or to taste)
Vegetable oil for frying

Preparation:

1. Combine marinade ingredients in a large plastic bowl or zipper bag. Add chicken and marinate for 30 minutes or up to 3 hours.
2. Combine flour, Spanish paprika, pepper and salt in a separate plastic bowl or zipper bag.
3. Coat the marinated chicken with the seasoned flour mixture.
4. Place vegetable oil for frying into a deep frying pan, or use a deep fryer. Heat the oil over medium-high heat to 360 degrees Fahrenheit.
5. Fry chicken in batches, until golden brown outside and completely cooked inside (about 4 minutes per side).
6. Place chicken on a plate lined with a paper towel to absorb oil. Keep warm until ready to serve.

Serves: Makes 4 to 6 servings

Braised Chicken Stew Recipes

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

2 1/2 pounds chicken (thighs or legs)
adobo
1 tablespoon olive oil
1 packet sazón
1/2 cup sofrito
1/4 cup olives (pimento stuffed)
1 teaspoon cumin
1 bay leaf
1/2 teaspoon Italian seasoning
8 ounces tomato sauce
1 cup chicken broth (or water)
1 large potato (cut into bite size cubes)

Preparation:

1. Season chicken pieces with adobo.
2. In a heavy skillet or dutch oven, heat the olive oil over medium heat.
3. Brown the chicken pieces on each side, about 5 minutes per side.
4. Add sofrito and remaining ingredients to the pot and turn the chicken pieces to coat with the sauce.
5. Cover, reduce heat to low, and simmer for 35 minutes or until chicken is done.

Garnish with fresh chopped cilantro or parsley.

Serves: Makes about 4 servings.