RecipeReady

Butternut Squash Soup with Pears & Bacon

2007-11-24T14:40:00.000-08:00

I've found this soup recipe relatively easy, South Beach/low carb friendly, filling as a main dish or as a starter, and absolutely YUMMY! I hope you enjoy it as well.

It only takes about 40 minutes to cook, but the prep time is what makes it longer. If you're planning to have it ready with other dishes, my best advice would be to chop your vegetables before you start to cook it. You'll feel less pressure to work quickly, and your bacon won't burn like mine did the first time! :)

Butternut Squash Soup
makes about 2 quarts

Ingredients:
1 large, or 2 small butternut squash, peeled, seeds removed and chopped
1 medium onion, chopped
2 pears, peeled and chopped
1-2 stems celery, chopped
6 slices bacon (or more for taste)
29 ounces chicken stock (2, 14.5 oz cans)
1/2 tsp dried thyme
1/2 tsp dried basil
salt and pepper to taste
1/2 cup Half & Half (seems optional)
Fresh thyme to garnish each bowl (optional)

In stock pot fry bacon strips til crispy. Remove bacon and place on plate with paper towel to absorb some of the grease. Remove all but about 1 tablespoon of the grease in the pot (from the bacon). In the remaining grease, saute' onions until slightly brown and translucent. When onions are sauteed, add squash, pears, celery, and chicken stock to pot and stir together gently. Bring to boil and reduce heat to medium-low. Cook about 30 minutes, or until vegetables are very tender to fork. When contents are soft, turn off heat, cool slightly, then use blender to gradually puree' ingredients to soup consistency. Scoop only about half a blender full at a time, and when blended, pour into holding container until all of the soup is blended. (TIP: hold lid on tight when blending hot food because the heat and steam can cause the lid to pop off!)

When ingredients are blended return to pot and add seasonings and bacon and simmer 10 more minutes. Stir occasionally to prevent sticking. Add half & half, if desired, and serve, garnished with fresh sprig of thyme. If too sweet, add salt and pepper to taste.

Enjoy! :)

Harvest Dinner

2007-11-16T22:38:00.000-08:00

Tonight I was so inspired by my successful dinner that I had to share. I served Balsamic Chicken with Cherry Sauce and Creamy Horseradish Dip, steamed fresh green beans, scalloped potatoes, and to start, Butternut Squash with Pears and Bacon Soup. It was a hit, and fun to make, and not totally time consuming to prepare.

Here are recipes for the Balsamic Chicken and sauces:

Balsamic Chicken: makes marinade for 8-10 medium to large chicken breasts

Boneless, skinless chicken breasts, thawed and patted dry so they are not soggy
1/3 cup balsamic vinegar
2 Tbls. Dijon mustard (I used Honey Dijon Mustard, because that is what I had)
Salt and pepper to season chicken to taste

Stir together in a small bowl or cup the balsamic vinegar and mustard. Lightly coat a baking sheet with cooking spray and place chicken breasts on sheet (you will only baste one side). Season top of chicken breasts with salt and pepper to taste. Baste each chicken breast with the balsamic/mustard marinade. The balsamic vinegar will sort of turn to a glaze when cooked, so moderate to liberal basting is fine.

Roast chicken breasts on baking sheet at 400 degrees for about 20 to 30 minutes, or until chicken is cooked through. Serve with cherry sauce or creamy horseradish dip (recipes to follow).

Cherry Sauce: makes enough for about 4 chicken breasts

1/2 cup Cherry Preserves
2 Tbls. balsamic vinegar

Combine ingredients in small saucepan and heat about 5 minutes or until reduced and thickened. Sauce will thicken more as it cools. Serve on top of, or on the side of, Balsamic Chicken (recipe above).

Creamy Horseradish Dip/sauce: depending on taste, makes enough for 4 to 8 chicken breasts.

1 cup milk
1/2 tsp. garlic powder
1/2 cup sour cream
2 Tbls. prepared horseradish

Stir together milk and garlic powder in saucepan. Scald milk (til bubbling around edges of pot; this helps make the sauce frothy and creamy). In a blender combine the scalded milk, sour cream, and horseradish and blend until frothy and creamy. Serve on top of or on the side of Balsamic Chicken. (TIP: when blending hot foods in blender, hold lid on tightly to prevent popping off.)

**My dad enjoyed dipping his bites of chicken into both sauces...let me know what you prefer. :)

Taco Potatoes

2007-09-19T17:41:00.000-07:00

Baked potatoes traditionally are topped with butter, cheese, sour cream, and chives. My in-laws make a twist on the classic baked potato by adding standard taco ingredients. Taco Potatoes are a Murray family favorite, and not only are they easy to prepare, but they are very filling. Don't let your eyes get bigger than your stomach or be prepared for leftovers. :)

Taco Potatoes
~basically the baked potato is your "taco shell" and the other ingredients can be as few or many as you desire.

Baking potatoes, small to medium sized, 1 per person

Bake potatoes thoroughly. To cut down on time I like to bake them in the microwave for about 4-8 minutes, (poke holes in them first) and then finish baking them in the oven or on the barbecue.

Toppings, enough for each potato: use as many as you like or get creative with your own list

Ground meat (turkey or beef), browned with taco seasonings in a skillet
Shredded cheese, we like Monterey Jack and Mild Cheddar
Black olives, sliced
Spring onions and/or red or white onions, chopped small
Bacon, cooked crispy and chopped
Sour cream
Ground pepper
Ortega peppers, chopped (1 small can should be enough for 4 potatoes)
Tomato, chopped
Lettuce, chopped fine, (use sparingly)
Avocado, chopped
Taco sauce, optional (mild to hot)

Some creative alternatives could be chicken, garlic, salsa, beans, broccoli...please share any ideas you typically enjoy on a taco, that would be a treat to this recipe.

Enjoy!

Chicken "Pizza"...hold the carbs

2007-09-17T00:34:00.001-07:00

When my parents were on the Atkin's diet my mom tried to be creative with the low-carb, no-carb recipes for dinner. There is one I always have to remind myself to make, which is easy, aside from a little prep time. It doesn't have a specific recipe, and allows itself to several variations, depending on your tastes.

Chicken "Pizza"

~Boneless, skinless chicken breasts (enough for amount of people to be served), medium to small size, and pounded flat to about 1/2 inch thick. (The chicken is the "pizza dough.")

~Use pizza sauce, tomato sauce, pesto or garlic spread lightly over the chicken breast. I prefer to use melted butter with minced garlic, but you are the chef. Top "pizza" with any desired toppings similar to that of your favorite pizza. Here are some topping ideas:

Mozzarella and tomato slices
Variety of shredded cheeses
Olives, green onions, bell peppers, white or red onion
Sausage, salami, bacon (cut into bits), or pepperoni
Mushrooms, pine nuts, artichokes
Roasted garlic, basil or rosemary

Truly the options are limited to your taste. Be warned, it is very filling; you may find this a good meal to prepare in hopes of leftovers for lunch the next day.

When your "pizza" is prepared place on baking sheet (I like to line with tin foil) in a 350 degree oven for about 12-20 minutes, or until chicken breast is cooked through. Since the toppings will most likely already be cooked, you just need to make sure the raw chicken is thoroughly baked. Cooking times may vary depending on amount of toppings, as well as how thinly you flattened the chicken breast.

I suggest enjoying this feast with a fork and knife. :) It can stand alone if you prepare it with a variety of toppings, or serve as a main dish with vegetables.

Let me know how creative you get with your Chicken "Pizza."

Carb-smart Cocktail

2007-09-10T23:13:00.000-07:00

Once again, I turned to my Low Carb Cookbook (see side panel), and I found a low-carb refreshment, suitable for even those low-carb skeptics, at least for the 21 and older crowd. :)

Bellini Spritzers...carb rating 8
yields 9, 1 cup servings

2 pounds fresh peaches, peeled and halved
1 bottle (750 ml) Champagne, chilled
2 cups sparkling mineral water, chilled

Place Peaches in a food processor; process until smooth
Combine puree, Champagne, and mineral water in a large pitcher, stir gently. Pour into chilled glasses. Serve immediately.

Substitutions:
4 cups frozen sliced peaches, thawed, if fresh peaches are not in season.
Reduce carb count by 1 when you substitute Champagne for 3 cups diet lemon-lime carbonated beverage, such as Diet 7-up, or Diet Sprite

Presentation:
Peach wedge on glass rim
Try blending with ice for thick consistency...try topping with real whip cream (no carbs!)??

Open to suggestions...enjoy, and as always, drink responsibly. (Especially if your low-carb diet is revealing a confident, sassy new you!)

Whole Wheat Banana Muffins

2007-09-03T13:56:00.000-07:00

I found this recipe in The Complete Step-by-Step Low Carb Cookbook. With all the low carb diets out there this cookbook seemed the most practical, and yummy... :) there are some great recipes in it, varying from breakfast to snacks, to lunches, dinners, even desserts. If you are interested in following a low carb diet, the cookbook even has a diet plan-of-action, with suggested meal plans for each day.

To get your copy of The Complete Step-by-Step Low Carb Cookbook go to my link in the panel to the right and support our adoption plans by purchasing it here through Amazon.com. :)

Ok, here is a recipe I just love. If you're serious about a low carb diet, this recipe falls in the "phase two" part of the plan:

Whole Wheat Banana Muffins:

I left out the wheat germ and the recipe was still very good. It does sound yummy to leave it in, so I'll have to try it that way soon. :)

**The toasted wheat germ not only adds nutty flavor to the muffins, but also a dose of vitamin E, a vitamin that may prevent blood clots, strokes, and cancer.

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup toasted wheat germ
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt (or less)
1- 1/2 cups mashed very ripe bananas (about three large)
1/3 cup "measures like sugar" calorie free sweetener (actually, I just used white sugar since it's not that much per muffin in the long run)
1/4 cup vegetable oil
1 large egg, lightly beaten
Cooking spray, or Crisco to grease muffin tin

Preheat oven to 350 degrees
Lightly spoon flours into dry measuring cups; level with knife. Combine flours and next 4 ingredients in a large bowl; make a well in the center of flour mixture. Combine banana and next 3 ingredients in a separate bowl; add to dry ingredients, stirring just until moist.
Spoon mixture into muffin cups coated with cooking spray, filling two-thirds full. Bake at 350 for 20 minutes (or until toothpick comes out clean when inserted into center of muffins).

Great served warm, or next day. Great for on the go snacks or breakfast sides. Try a bit of cinnamon or nutmeg for a variation. :)

Enjoy!

Made Possible by the Woman Behind the Man...of course!

2007-08-28T21:25:00.001-07:00

Looking at my collection of measuring cups, mixing bowls, and serving ware, I laughed at my collection of Pyrex measuring cups. I have 5 total; two 2-cup, one 1-cup, and two 4-cup glass measuring cups. I laughed because I remember growing up with maybe two total in the house; how spoiled I must seem...but I use them constantly and they are my reliable stand-by's for almost every meal, confection, baked good, or, well, anything!

This of course, got me curious about the history behind these irreplaceable kitchen go-to's. In my graphic design and commercial art training, I loved the history of brand logos, which are common today, such as Arm and Hammer baking soda, and Morton salt. I found a detailed history of Pyrex's handy glassware (casseroles, baking dishes, measuring cups, etc.) on their website: http://www.pyrexware.com/.

Interestingly, the glass composition was designed back in the early 1900's when Corning Glass Works was asked to make weather resistant lamp globes for the railroads. The globes were so resistant and well made that Corning realized a decline in sales due to long-lasting product.

No surprise to most of us women, who have been defending the kitchen for centuries, that the now standard kitchen glassware was inspired by the wife of one of Corning's latest scientists in 1913. The story is as told:

"In July 1913, a series of events involving Bessie Littleton, the wife of the company's newest scientist, forced Corning managers to focus their attention on the consumer venture. Apparently, Mrs. Littleton had used a Guernsey brand casserole only twice when it fractured in the oven. Knowing the strength of the glass her husband worked with on a daily basis, she implored him to bring home a substitute from the Corning Glass Works plant. He returned the next evening with the bottoms of two sawed-off battery jars made from low-expansion glasses. Mrs. Littleton cooked a sponge cake in one of the surrogate baking dishes. She noted several remarkable findings:

• The cooking time was shorter

• The cake did not stick to the glass; it was easy to remove with little adhesion

• The cake was unusually uniform

• The flavor of the cake did not remain in the dish after washing

• She could watch the cake bake and know it was done by looking at the underside.

Mr. Littleton brought his wife's creation to work the following day. Laboratory researchers inspected the cake, which was a "remarkable uniform shade of brown all over." The men deemed it delicious and very well baked. Thus began a two-year process to perfect this new invention. The notion of baking in glass was a whole new concept to the public. In 1915, a wondrous new line of "glass dishes for baking" appeared in the nation's hardware, department and china stores. On May 18, 1915, Boston department store Jordan Marsh placed the first PYREX bakeware order."

The rest, apparently, was history. What impressed me most was how they marketed the revolutionary glassware as "energy efficient," saving oven time, as well as clean up time. In addition, the sturdy glass was economical, not only because of it's durability, but because it proved to waste less food, a commodity in early century wartime: "Bread baked an inch higher and even cheap cuts of meat tasted better when cooked in glass."

And to think, it didn't take an act of congress to move an efficient, time, resource, and energy saving kitchen aid to market. It only took a woman who had the foresight to suggest a better product for the everyman, or perhaps, the everyWOman.

To read the full story visit The History of Pyrex (R).

Different take on Eating Meat

2007-08-25T12:33:00.001-07:00

Forgive me if this offends some of the faint of stomach, but yesterday I learned an interesting fact that inspired today's recipe. We had our annual septic inspection and the inspector asked me if we ate meat. Apparently, meat eaters do not need their septic tanks pumped as often as vegans or vegetarians because the bacteria in meat helps keep the beneficial bacteria in the tanks alive longer, therefore, the tanks don't fill up as fast.

To prevent further explanation, I thought I would share a recipe I recently found in a magazine (I think it was Martha's magazine). I loved it...and so did my husband, even though it was just ground turkey. It's sort of a contemporary approach to hamburger cuisine. :)

Here it is:

Turkey Burgers with Grated Zucchini & Carrot
----Quick prep, fast cook! Serves 2-4, depending on burger size

3/4 to 1 pound Ground Turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 tsp. dried thyme
3/4 tsp. kosher salt (actually, I found this to be optional, or add a dash of table salt)
1/4 tsp. ground black pepper (or to taste)
1 large egg
1-3 Tbls. olive oil (only 1-2 Tbls. needed to heat in pan for meat; additional oil is needed if you will toast your bread in the oven...butter works well too for the bread.)
4-8 slices crusty bread (for the "bun," use 1 slice each burger for open face, or 2 slices for standard sandwich. I simply toasted the bread in the toaster, but the oven works well too. I used Sour Dough...go with what you like.)
4 leaves lettuce (1 per burger, burger sized leaves)
4 Tbls. mayonnaise (optional, butter works well, or use mustard, or dress toast to taste)
2 tsp. fresh lemon juice (optional, and to be mixed with mayo, if desired)

Instructions:

If toasting bread in the over, heat broiler.
In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. (Some may be squeamish about using hands, but I find my hands are better mixers for ground meat.)
Form meat mixture into patties (2-4); I left mine thick and shaped them to fit the bread's shape.
Heat olive oil in a large skillet over medium heat.
Cook patties, turning once, until they are cooked through (no pink remains), about 4-5 minutes each side.
While the meat cooks, toast bread either in toaster, or by brushing first with olive oil or butter and placing on cooking sheet under broiler until golden brown and crisp, about 1 1/2 minutes. (If using toaster, spread butter or mayo, or other dressing on toast after toasted.)
Place toast on individual plates, top with lettuce and the burgers. Continue dressing burgers with mayonnaise (combined with the lemon juice), and other dressings, if desired.

Variation: I added grated Parmesan cheese to the meat mixture. After cooked, I topped with a slice of our favorite cheese, and in addition to the lettuce, topped with tomato slices. Mmmmm!

Great meal to combine veggies and protein all in one! Easy, easy, easy!! Enjoy!

Which came to the table first...The Chicken or the Egg?

2007-08-23T19:51:00.000-07:00

My interest in recipes caused me to research the history of recipes. I found an interesting timeline of food. The top three were ice & water, salt, and fish & shellfish, all traced back before 17,000 BC. Fourth on the list were eggs & mushrooms, prompting me to reconsider the age old quandary, "Which came first, the chicken or the egg?"

Based on this timeline, I see that eggs made it to market sooner than the chicken. Domesticated chicken didn't come to taste until 3200 BC. Interestingly, recipes as we know today didn't surface until the first century AD.

As you ponder this, perhaps you would enjoy this recipe commemorating how far eggs have come after almost 20,000 years:

Quiche' cups (variation on South Beach Diet's original)

Makes about 10 cups
Grease cup cake pan and preheat oven to 350 degrees.

6-8 eggs, depending on size
1pkg frozen chopped spinach (thawed)
1 cup shredded cheese (usually cheddar, but jack, Havarti, mozzarella will work)
1 small/medium zucchini, diced
1/2 medium onion, diced
Minced garlic, or garlic powder to taste, optional
Salt & pepper to taste, optional
A little milk to make the eggs fluffy
optional: Parmesan, thyme or Italian seasonings, bell pepper, spring onions, mushrooms, carrots, or veggies you enjoy)

Scramble eggs and a bit of milk together in large bowl. Add spinach, 3/4 cup cheese, and remaining ingredients to egg mixture. Stir well with fork. Use tablespoon to scoop egg mixture into individual cups in pan; fill about 3/4+ full. Top with remaining shredded cheese and bake in 350 degree oven until knife or toothpick come out clean, usually about 8-12 minutes; do NOT over bake or the eggs will be tough.

Allow to cool to touch and remove from pan; serve immediately or save for later. Quiche' cups can be frozen and heated up later in microwave (only about 1 minute or so each), which makes them great for breakfast-in-a-hurry, or a snack or meal at work. Be creative and make as plain or flavorful as you like. :)

Enjoy!~

Recipes and more!

2007-08-22T23:37:00.000-07:00

Recipes are words on record, in a certain order or list, which guide step by step to a finished product. I find it interesting that recipes can encourage unity, a sense of belonging, spark romance, cause popularity, and even spur feud. Americans hold closely to recipes that represent their history, their family tree. Many recipes represent more than the actual food, but often are the glue to tradition and family.

We all have recipes that are like heirlooms, while also having the stand-by's we rely on time and time again. We have recipes we use to get things we want (don't deny it), and recipes we use to give comfort or support or celebration. Recipes, while so simple in theory, are possessions, many times possessions that are not easily shared.

Here, I would like to share a variety of recipes, from meals to desserts, from simple to complex, traditional to contemporary. I look forward to the response they bring out and hope to learn more about why recipes represent so much more than food. I am recipe ready!