This recipe is from the April/May 2010 issue of Taste of Home's Healthy Cooking magazine.
Yield: 1 dozen
1-1/4 cups semi-sweet chocolate chips
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
3 egg whites
1 egg
2 Tablespoons instant coffee granules (optional)
2 Tablespoons canola oil
1-1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/2 teaspoon baking powder
Dash salt
1/2 cup chopped walnuts (optional)
1. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Cool slightly.
2. Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
3. In a small bowl, combine the brown sugar, baking powder, and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended.
4. Pour batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not overbake. Cool completely on a wire rack.
Thursday, March 25, 2010
Cheeseburger Soup
This is one of my favorite soup recipes. It came from a Taste of Home Soup cookbook. I often add cooked, crumbled bacon to the recipe to make it Bacon Cheeseburger Soup. To speed preparation, I usually substitute frozen diced potatoes (often called Southern style hash browns) for the fresh potatoes.
Yield: 8 servings (2-1/4 quarts)
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1-1/2 teaspoon dried basil
1 teaspoon dried parsley flakes
4 Tablespoons butter, divided
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
1 pound process cheese (Velveeta), cut into small cubes
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream (optional)
In a 3-quart saucepan, cook beef until no longer pink; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil, and parsley in 1 Tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. If adding sour cream, remove soup from heat and blend in sour cream.
Yield: 8 servings (2-1/4 quarts)
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1-1/2 teaspoon dried basil
1 teaspoon dried parsley flakes
4 Tablespoons butter, divided
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
1 pound process cheese (Velveeta), cut into small cubes
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream (optional)
In a 3-quart saucepan, cook beef until no longer pink; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil, and parsley in 1 Tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. If adding sour cream, remove soup from heat and blend in sour cream.
Monday, March 15, 2010
Sausage, Butter Beans, and Cabbage Soup
2 tbsp butter, divided
1 lg onion, chopped
12 oz smoked sausage such as kielbasa or andouille, cut into 1/2 inch slices
8 cups chicken broth
1/2 head savoy cabbage, coarsely shredded (Green cabbage may be substituted)
3 tbsp tomato paste
1 bay leaf
4 medium tomatoes, chopped
2 cans (14 oz each) butter beans, drained
salt and black pepper, to taste
1. Melt 1 tbsp butter in large skillet over medium heat. Add onion; cook and stir 3-4 minutes or until golden. place in 3 1/2 to 4 quart crockpot.
2. Melt remaining 1 tbsp butter in same skillet; cook sausage until brown. Add to crockpot.
3. Place chicken broth, cabbage, tomato paste and bay leaf in crockpot; stir until well blended. Cover; cook on low 4 hrs or high 2 hrs.
4. Add tomatoes and beans; season with salt and pepper. Cover; cook on High 1 hr or until heated through. Remove and discard bay leaf.
Makes 6 servings
1 lg onion, chopped
12 oz smoked sausage such as kielbasa or andouille, cut into 1/2 inch slices
8 cups chicken broth
1/2 head savoy cabbage, coarsely shredded (Green cabbage may be substituted)
3 tbsp tomato paste
1 bay leaf
4 medium tomatoes, chopped
2 cans (14 oz each) butter beans, drained
salt and black pepper, to taste
1. Melt 1 tbsp butter in large skillet over medium heat. Add onion; cook and stir 3-4 minutes or until golden. place in 3 1/2 to 4 quart crockpot.
2. Melt remaining 1 tbsp butter in same skillet; cook sausage until brown. Add to crockpot.
3. Place chicken broth, cabbage, tomato paste and bay leaf in crockpot; stir until well blended. Cover; cook on low 4 hrs or high 2 hrs.
4. Add tomatoes and beans; season with salt and pepper. Cover; cook on High 1 hr or until heated through. Remove and discard bay leaf.
Makes 6 servings
South Beach Creamy Cauliflower Soup
Prep Time: 5-10 minutes
Cook Time: 30 minutes
1 (2 lb) head of cauliflower
1 tbsp extra-virgin olive oil
1 small onion, thinly sliced
1/4 tsp salt
4 cups water (I usually used broth instead or a mixture of the 2)
1/4 cup reduced-fat sour cream
1/4 tsp nutmeg
salt and pepper to taste
Cut cauliflower into florets and slice stems into 1/4-inch pieces. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cook and cover for 5 minutes. Add water and/or broth, cover, bring to a simmer, and cook until cauliflower is tender, about 5 minutes.
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender. return to saucepan and whisk in sour cream and nutmeg. season with salt and pepper. Serve.
VARIATIONS: I usually add curry powder and cumin. You can also add ground sausage. Sometimes, I'll substitute broccoli for some of the cauliflower. This is a very versatile soup and many variations are possible.
Cook Time: 30 minutes
1 (2 lb) head of cauliflower
1 tbsp extra-virgin olive oil
1 small onion, thinly sliced
1/4 tsp salt
4 cups water (I usually used broth instead or a mixture of the 2)
1/4 cup reduced-fat sour cream
1/4 tsp nutmeg
salt and pepper to taste
Cut cauliflower into florets and slice stems into 1/4-inch pieces. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cook and cover for 5 minutes. Add water and/or broth, cover, bring to a simmer, and cook until cauliflower is tender, about 5 minutes.
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender. return to saucepan and whisk in sour cream and nutmeg. season with salt and pepper. Serve.
VARIATIONS: I usually add curry powder and cumin. You can also add ground sausage. Sometimes, I'll substitute broccoli for some of the cauliflower. This is a very versatile soup and many variations are possible.
Monday, March 1, 2010
Hazelnut Crescent Rolls
This recipe is from Taste of Home (one of my favorite cooking magazines).
Prep/Total time: 25 minutes
8 servings
1 tube (8 oz. ) refrigerated crescent rolls
1/2 cup chocolate hazelnut spread, warmed (ex: Nutella)
1/3 cup chocolate covered toffee bits
Confectioner's sugar
Directions:
1. Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon hazelnut spread; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 inches apart on greased baking sheets. Curve ends to form crescents.
2. Bake at 375 degrees for 11-13 minutes or until lightly browned. Dust with confectioner's sugar.
Notes: I could not find chocolate covered toffee bits so I used the Heath bits found in the baking section of the grocery store (usually near the chocolate chips). I also no longer measure the amount of spread I put on each crescent. Just spread a thin layer over the entire triangle.
Prep/Total time: 25 minutes
8 servings
1 tube (8 oz. ) refrigerated crescent rolls
1/2 cup chocolate hazelnut spread, warmed (ex: Nutella)
1/3 cup chocolate covered toffee bits
Confectioner's sugar
Directions:
1. Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon hazelnut spread; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 inches apart on greased baking sheets. Curve ends to form crescents.
2. Bake at 375 degrees for 11-13 minutes or until lightly browned. Dust with confectioner's sugar.
Notes: I could not find chocolate covered toffee bits so I used the Heath bits found in the baking section of the grocery store (usually near the chocolate chips). I also no longer measure the amount of spread I put on each crescent. Just spread a thin layer over the entire triangle.
Crock Pot Italian Wedding Soup
This recipe started with a recipe from recipezaar.com and I adjusted a few ingredients. It takes some advance preparation, but can cook all day while you are at work.
Prep: 30-60 minutes
Cook time: 8 hours (can be longer also)
Serves: 6-8
Meatballs
1 lb. ground turkey (I used the variety that is already seasoned with Italian spices)
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese
Soup
6 cups chicken stock
1 cup boneless cooked chicken breast (Baked or broiled and cut into shreds)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cups escarole or spinach, torn into small pieces
2 bay leaves
1 1/2 teaspoons garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup pastina or acini di pepe pasta
parmesan or romano cheese for serving
1. Meatballs: Preheat oven to 350 degrees
2. Mix all ingredients together.
3. Form into very small balls. I used approximately 1/2 teaspoon for mine, but you can adjust them to your taste.
4. Bake about 10-15 minutes until all the meatballs have browned but are still soft (watch closely). I baked mine on a non-stick cookie sheet and turned them half way through cooking.
5. Remove from oven and drain on paper towel if necessary.
6. Soup: Place all of the ingredients, except the pasta and the escarole or spinach, inot the crock pot with the meatballs.
7. Cook on low for 8 hours. Add pasta and greens during last hour of cooking and salt to taste.
8. Remove bay leaves.
9. Top each serving with grated parmesan or romano cheese.
Notes: The meatballs must be made before being put into the crock pot. Try making them the night before and storing them in the refridgerator or making them in advance and freezing them.
I tried to prepare as much as I could in advance so that all I had to do in the morning was put it all in the crock pot and turn it on.
Leftover rotisserie chicken works well for the chicken.
Prep: 30-60 minutes
Cook time: 8 hours (can be longer also)
Serves: 6-8
Meatballs
1 lb. ground turkey (I used the variety that is already seasoned with Italian spices)
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese
Soup
6 cups chicken stock
1 cup boneless cooked chicken breast (Baked or broiled and cut into shreds)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cups escarole or spinach, torn into small pieces
2 bay leaves
1 1/2 teaspoons garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup pastina or acini di pepe pasta
parmesan or romano cheese for serving
1. Meatballs: Preheat oven to 350 degrees
2. Mix all ingredients together.
3. Form into very small balls. I used approximately 1/2 teaspoon for mine, but you can adjust them to your taste.
4. Bake about 10-15 minutes until all the meatballs have browned but are still soft (watch closely). I baked mine on a non-stick cookie sheet and turned them half way through cooking.
5. Remove from oven and drain on paper towel if necessary.
6. Soup: Place all of the ingredients, except the pasta and the escarole or spinach, inot the crock pot with the meatballs.
7. Cook on low for 8 hours. Add pasta and greens during last hour of cooking and salt to taste.
8. Remove bay leaves.
9. Top each serving with grated parmesan or romano cheese.
Notes: The meatballs must be made before being put into the crock pot. Try making them the night before and storing them in the refridgerator or making them in advance and freezing them.
I tried to prepare as much as I could in advance so that all I had to do in the morning was put it all in the crock pot and turn it on.
Leftover rotisserie chicken works well for the chicken.
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