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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm in the middle of a long set of 12-hour shifts, followed by 2 8-hour ones. I've found keeping busy is always best for me. Especially when all else seems to be going pretty lousy, lol. I have some oral surgery to be done on my days off. Great way to spend my free time (and every free dollar I will have for 2 years paying for it!). However, lots of folks have it worse. I have a job, a family, and loads of friends here. It's all good...


Yes, we have a Birthday Baby to embarrass this morning... Patricia in Charlevoix, Michigan is celebrating her big day today. Without saying anything to really make her blush, I'd like to mention that she is selfless and so very big-hearted. Not just for all she does for the newsletters but in her personal life. What a gem! On a bittersweet note, tomorrow would have been Fancy's birthday... what a loss for us when our Snowarbler took up residency on her heavenly perch. I looked back to the issue where her passing was announced to see her picture and favorite quotation in her section of the issue (Food For Thought). My eyes are still moist. Last but not least - Tuesday sees my oldest daughter, Joanna, setting a cake on fire in Texas City, Texas, lol. Best wishes to all celebrating a special day!

The current Monthly Theme topic is "Around the World with Recipes". Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

If you're looking for great recipes, something to make you think, and a few chuckles, you've come to the right place. We have it all today folks. Thanks to those who took the time to share.

We'll see you here again on Wednesday, God willing.

PS: Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link right away.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

~Shared by Jim D., WA

Four things you can't recover:
 
The stone........after the throw.
The word........after it's said.
The occasion........after it's missed.
The time.........after it's gone.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

FRIENDS

~Shared by Pat, Merritt Island, FL via Nancy, Niceville, FL

A friend is, as it were, a second self.  (Cicero)

Age is mind over matter.  If you don't mind, it doesn't matter.  (Mark Twain)

A friend is someone who reaches for your hand but touches your heart.  (Anon.)

Wherever you are it is your friends who make your world.  (Wm. James)

Laughter is the shortest distance between friends.  (Anon)

Love doesn't make the world go around but it makes the ride worthwhile.  (Franklin P. Jones)

Having a place to go - is a home.  Having someone to love - is a FAMILY.  (Donna Hedges)

To have a good friend is one of the greatest delights of life.  (Ralph Waldo Emerson)

Happiness is an unexpected hug.  (Anon)

Friends have a way of speaking without words.  (Anon)

To the world you may be just one person; but to one person you may be the world.  (Anon)

To have joy one must share it.  (Lord Byron)

It's important to have a twinkle in your wrinkle.  (Anon)

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Soup-Making Season
By Wolfgang Puck, Tribune Media Services

~Shared by Jim D., WA

There comes a time every year when the urge to make soup grows stronger. Maybe it's because children are back in school and nourishing family meals seem even more important. Maybe it's that the days are noticeably growing shorter, and there's an occasional hint of crispness in the air.

Whatever the reason, now is the time when big soup pots migrate to the stovetop, just begging to be filled with robust soups.

My favorite soup ingredient is probably dried beans. They've been a staple of so many cultures for good reason. As the peak growing season for fresh produce ends, dried beans are still there, easy to store for many months. They are packed with nutrients and full of earthy, satisfying flavor and texture.

Best of all, beans provide a perfect canvas for creative cooks. They're a great flavor carrier, and by selecting whatever other ingredients you want to add, you can easily give a bean soup a Latin American personality, or Moroccan, Italian, Asian, Austrian -- whatever you like. You can prepare them vegetarian style, using vegetable broth or water as the main cooking liquid. Or add your favorite protein, especially in the form of smoked or salt-cured products like the Italian bacon called pancetta, spicy Spanish chorizo or Cajun andouille sausage, country-style smoked pork shank, or smoked turkey thigh.

Those cured meats raise an important tip about preparing beans: Season them from the start. By adding salt, or salty ingredients, to the cooking liquid along with the beans, you'll insure that the seasoning penetrates, resulting in a much better flavor than you'd get if you seasoned to taste just at the end of cooking.

Another important thing to remember is to soak the beans first. Some cooks use fast-soaking methods, involving bringing the rinsed beans to a boil in cold water to cover and leaving them to soak for a couple of hours before draining and cooking. But why not make it even easier on yourself and do the old-fashioned overnight soak in cold water to cover, leaving the beans to wait for draining and cooking when you get home a couple of hours before you plan to serve the soup?

My final secret for a delicious bean soup is the other vegetables you add to it toward the end of cooking. I like classic aromatics like celery, onion, leek, and garlic, which I saute separately to develop their flavor before adding them to the beans. And ribbons of Swiss chard leaves, briefly wilted in the soup before serving, add even more color, texture, and flavor to each serving.

The results are so delicious and satisfying that you'll find yourself hoping for a cold, blustery day, the perfect weather for cooking and eating bean soup!

WHITE BEAN SOUP WITH PANCETTA AND SWISS CHARD

Makes 8 to 12 servings

1 pound dried white beans
3/4 pound unsliced pancetta
2 sprigs fresh thyme, tied together with kitchen string
2 tablespoons extra-virgin olive oil
2 organic celery stalks, cut into small dice
1 medium-sized yellow onion, cut into small dice
1 medium-sized leek, trimmed, split lengthwise, thoroughly washed, and cut into small dice
4 garlic cloves, peeled and thinly sliced
1 cup dry white wine
3 ounces white wine vinegar
6 cups organic chicken broth
1-1/2 tablespoons chopped fresh parsley
3/4 tablespoon chopped fresh thyme leaves
Salt
Freshly ground black pepper
1/4 pound Swiss chard leaves, cut crosswise into strips 1/2 inch wide
Freshly grated Parmesan cheese

The night before you plan to make the soup, sort through the beans, removing any misshapen beans, stones, or debris. Rinse the beans under cold running water. Put them in a mixing bowl and add enough cold water to cover them by about 3 inches. Leave to soak overnight at room temperature.

About 2 hours before you plan to serve the soup, cut 1/2 pound of the pancetta into 1/2-inch dice, and set the dice aside in a covered container in the refrigerator.

Drain the beans thoroughly. Put them in a pot, add enough cold water to cover them by at least 2 inches, and add the remaining whole piece of pancetta along with the thyme sprigs. Bring to a boil over high heat, then reduce the heat to low and cook until the beans are barely tender, 1 to 1-1/2 hours. Set aside.

In a separate soup pot, heat the olive oil over low heat. Add the reserved diced pancetta and cook, stirring occasionally, until it is lightly browned, about 10 minutes. Carefully pour off about half of the fat from the pot. Add the celery, onion, leek, and garlic to the pot with the pancetta dice and saute over medium heat just until the onion turns translucent, 3 to 5 minutes. Raise the heat to medium-high, add the wine and vinegar, and boil until the liquid has reduced by half, about 10 minutes more.

Meanwhile, drain the cooked beans, discarding the chunk of pancetta and the thyme sprigs. Put half of the beans in a food processor fitted with the stainless-steel blade and pulse them until pureed.

Add the whole and pureed beans to the vegetable mixture along with the broth, parsley, and thyme leaves. Stir well. Reduce the heat to low and simmer, stirring occasionally, until the whole beans are completely tender and the soup is thick, about 15 minutes longer. Season to taste with salt and pepper.

Just a few minutes before serving, stir in the strips of Swiss chard. Continue cooking just until they have wilted, 2 to 3 minutes.

Ladle the soup into individual heated bowls and pass freshly grated Parmesan cheese to add to each serving at table.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of "Around the World with Recipes". We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:

As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
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See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for "Around the World with Recipes" has a deadline of September 30, 2009, and will be posted on October 4, 2009.

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Doc Knows Best

~Shared by Johnny, LA

An 80-year old man was having his annual checkup and the doctor asked him how he was feeling.

"I've never been better!" he boasted. "I've got an eighteen year old bride who's pregnant and having my child! What do you think about that?"

The doctor considered this for a moment, then said, "Let me tell you a story. I knew a guy who was an avid hunter. He never missed a season. But one day, he went out in a bit of a hurry, and he accidentally grabbed his umbrella instead of his gun." The doctor continued, "So he was in the woods, and suddenly a beaver appeared in front of him! He raised up his umbrella, pointed it at the beaver and squeezed the handle. And do you know what happened?" the doctor queried.

Dumbfounded, the old man replied, "No."

The doctor continued, "The beaver dropped dead in front of him!"

"That's impossible!" exclaimed the old man. "Someone else must have shot that beaver."

"That's kind of what I'm getting at," replied the doctor.



The Perfect Diet

~Shared by Michael, NY

Yesterday I was buying a large bag of Purina dog chow for Athena the wonder dog at Wal-Mart and was about to check out, when a woman behind me asked if I had a dog.

What did she think I had, an elephant?

So since I'm retired, with little to do, on impulse, I told her that no, I didn't have a dog, and that I was starting the Purina Diet again... although I probably shouldn't, because I'd ended up in the hospital last time, but that I'd lost 50 pounds before I awakened in an intensive care ward with tubes coming out of most of my orifices and IV's in both arms.

I told her that it was essentially a perfect diet and that the way that it works is to load your pants pockets with Purina nuggets and simply eat one or two every time you feel hungry and that the food is nutritionally complete so I was going to try it again.

(I have to mention here that practically everyone in the line was by now enthralled with my story.)

Horrified, she asked if I ended up in intensive care because the dog food poisoned me.

I told her No; I stepped off a curb to sniff an Irish Setter's a$$ and a car hit us both.

I thought the guy behind her was going to have a heart attack, he was laughing so hard!

WAL-MART won't let me shop there anymore.

(Better watch what you ask retired people. They have all the time in the world to think of crazy things to say.)



Pigeons

~Shared by Brenda, AL

But baby pigeon said, "I can't make it; I'll get too tired." His mother said, "Don't worry; I'll tie a piece of string to one of your legs and the other end to mine."

The baby started to cry.

"What's wrong?" said the mother.

"I don't want to be pigeon towed!"



~Shared by Mary H., Montreal, Canada
 
Q. What does the Invisible Man call his mother and father?
 
A. His transparents.

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

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CARAMEL APPLE NUT CRUNCH

~Shared by Treva, NC

POINTS® Value: 2
Servings:  3
Preparation Time:  5 min
Cooking Time:  0 min
Level of Difficulty:  Easy

Apple season is right around the corner. Go pick your own and then make a batch of these fruity-nutty snacks—just the right combination of salty and sweet.

1 medium apple(s), Granny Smith, thinly sliced
3 Quaker Apple Cinnamon Rice Cakes
1 Tbsp fat-free caramel topping
1 Tbsp unsalted dry roasted peanuts, chopped (or other type of nut, I like pecans)

Arrange apple slices on Apple Cinnamon Rice Cakes.
Drizzle each with 1 teaspoon of caramel topping.
Sprinkle each with 1 teaspoon of chopped peanuts.

Yields 1 topped rice cake per serving.

Source:  Weightwatchers


SMOKED HAM WITH TROPICAL SALSA

~Shared by Mary S., Nashville, TN

Yield: 18 servings

INGREDIENTS

- 1 smoked ham shank ( 6 pounds)
- 1/2 cup currant jelly (or all-fruit)
- 1/4 cup orange juice
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Whole cloves
- Tropical Salsa (recipe to follow)

DIRECTIONS

Heat oven to 325 degrees F.

Remove any skin from ham. Trim fat evenly to 1/2-inch thickness. Place ham on a rack in a roasting pan. Bake ham in heated 325 degree F. oven 1-1/2 hours.

Meanwhile, combine jelly or all-fruit, orange juice, allspice and ground cloves in a small saucepan; bring to boiling, stirring, until jelly is melted and mixture is smooth.

After 1-1/2 hours baking, brush ham with jelly mixture. Bake another 45 minutes, basting every 15 minutes.

Remove ham from oven. Carefully score fat into a 1-inch crisscross pattern, cutting 1/8 inch deep. Stud fat with whole cloves. Brush with remaining jelly mixture.

Bake ham 15 minutes more or until internal temperature registers 140 degrees F. on an instant-read thermometer. Let ham stand 15 minutes. Serve with Tropical Salsa.

Nutritional Information Per Serving: Calories: 158; Fat: 5 grams; Carbohydrates: 6 grams; Protein: 21 grams; Sodium: 1,132 mg; Cholesterol: 47 mg
Exchanges: 3 Low-Fat Meat; 1/2 Fruit

TROPICAL SALSA

Combine 2 tablespoons honey, 2 tablespoons thawed frozen orange juice concentrate, 1 tablespoon Grand Marnier and 1/4 teaspoon ground mace in a medium-size bowl. Add 1 cup finely chopped fresh pineapple; 1 large navel orange, peeled and finely chopped (1-1/2 cups); 3 kiwi, peeled and finely chopped (1 cup). and 1/2 cup finely chopped red onion.

Nutritional Information Per Serving: Calories: 29; Fat: 0 grams; Carbohydrates: 7 grams; Protein: 0 grams; Sodium: 1 mg; Cholesterol: 0 mg
Exchanges: 1/2 Fruit

Source: The Family Circle's All-time Favorite Recipes


SUGAR SNAP PEA & CHERRY TOMATO PASTA SALAD

~Shared by Jim D., WA
 
Makes 6 servings

Ingredients
 
Ѕ cup low-fat cottage cheese
Ѕ cup nonfat buttermilk (see Tip)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 Ѕ tablespoons freshly grated Parmesan cheese
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
ј teaspoon salt
Freshly ground pepper
8 ounces whole-wheat bowtie pasta
8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
2 cups red and yellow cherry tomatoes, halved
4 scallions, trimmed and thinly sliced

Instructions
 
1. Bring a large pot of salted water to a boil for cooking pasta.

2. Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add buttermilk and oil; process until smooth. Scrape into a storage container and stir in dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.

3. Cook pasta in boiling water until just tender, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.

4. Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.

5. Just before serving, toss salad with dressing.

Tips:
-Cover and refrigerate the dressing and salad separately for up to 8 hours.
-No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
-To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.

Nutrition Information
Per serving: 213 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 35 g carbohydrate; 11 g protein; 5 g fiber; 182 mg sodium; 217 mg potassium.
Nutrition bonus: Selenium (40% daily value), Vitamin C (30% dv), Vitamin A (20% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 vegetable, 1/2 lean meat, 1/2 fat

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

TEX-MEX CORNBREAD

~Shared by Ann, Mims, FL

Yield: 9 servings

INGREDIENTS

-  1 cup yellow cornmeal
-  3/4 cup all-purpose or unbleached white flour
-  2 tablespoons sugar
-  2 teaspoons baking powder
-  1/8 teaspoon salt
-  2 tablespoons softened butter or regular margarine
-  3/4 cup low-fat (1%) milk
-  1 large egg white
-  1/3 cup medium chunky salsa

DIRECTIONS

Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick spray.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Cut in the butter with a pastry cutter or two forks until well combined. Add the milk, egg white, and salsa, and stir in with a few swift strokes.

Transfer the batter to the prepared pan, and spread it out to the edges of the pan using the back of a large spoon. Bake for 17 to 21 minutes or until the cornbread is lightly browned and a toothpick inserted in the center comes out clean.

Serve warm. Store leftover cornbread tightly wrapped at room temperature.

Nutritional Information Per Serving (1 square):
Calories: 148, Fat: 4 g, Saturated Fat: 2 g,
Cholesterol: 31 mg, Sodium: 180 mg, Carbohydrate: 25 g,
Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Saturated Fat

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


CANNELLINI AND CABBAGE SOUP

~Shared by Mary S., Nashville, TN

Makes: 8 Servings (about 1 cup each)

INGREDIENTS

-  Vegetable cooking spray
-  3 cups thinly sliced or chopped cabbage
-  1 small onion, coarsely chopped
-  3 cloves garlic, minced
-  1 teaspoon crushed caraway seeds
-  2 cans (15 ounces each) reduced-sodium chicken broth
-  1 cup water
-  1 can (15oz) cannellini or Great Northern beans, rinsed, drained
-  1/2 cup (4 ounces) mostaccioli (penne), uncooked
-  Salt and pepper, to taste

DIRECTIONS

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.

Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 107, Fat: 1 g, Cholesterol: 0 mg, Sodium: 175 mg, Protein: 6.9 g, Carbohydrate: 21.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat

Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20


CHERRY ALMOND BARS

~Shared by Mary S., Nashville, TN

Yield: 16 bars

INGREDIENTS

-  2 cups all-purpose flour
-  2 teaspoons baking powder
-  2/3 cup reduced-fat margarine
-  2 tablespoons granulated sugar
-  2/3 cup ground almonds
-  1/3 cup, plus 2 tablespoons candied cherries, finely chopped
-  1 large egg, beaten
-  3/4 cup skim milk
-  1 teaspoon almond extract

DIRECTIONS

Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.

Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.

Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.

Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.

Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.

Nutritional Information Per Serving (1/16 of recipe): Calories: 130, Protein: 3 g, Fat: 5 g, Carbohydrate: 18 g, Fiber: 1 g, Cholesterol: 14 mg, Sodium: 106 mg
Diabetic Exchanges: 1 Starch, 1 Fat

Source: Great Healthy Food - Diabetes by Azmina Govindji


TURKEY CUTLETS WITH CIDER-DIJON SAUCE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  3 tablespoons instant or all-purpose flour
-  1/2 teaspoon dried thyme
-  1/2 teaspoon dried marjoram
-  1/4 teaspoon salt, or to taste
-  1/2 teaspoon freshly ground pepper, plus more to taste
-  Pinch of cayenne pepper
-  1 pound turkey cutlets
-  3 teaspoons extra-virgin olive oil, divided
-  1 large shallot, minced
-  1 cup apple cider or unsweetened apple juice
-  2 tablespoons Dijon mustard

DIRECTIONS

Combine flour, thyme, marjoram, salt, pepper and cayenne in a shallow pan. Dredge turkey lightly in the flour mixture, shaking off excess. (Discard any leftover flour.)

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.

Transfer to a plate and tent with foil to keep warm. Saute the remaining turkey in another 1 teaspoon oil; add to the previous batch.

Add the remaining 1 teaspoon oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits.

Cook until liquid is reduced by half, about 4 minutes. Stir in any accumulated juices from the turkey. Divide turkey among 4 plates and spoon sauce over. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 268, Fat: 11 g, Cholesterol: 45 mg, Carbohydrate: 13 g, Protein: 29 g, Fiber: 0 g, Sodium: 350 mg
Diabetic Exchanges: 1 Other Carbohydrate, 4 Lean Meat

Source: The Eating Well Diabetes Cookbook


SPAGHETTI PRIMAVERA

~Shared by Mary S., Nashville, TN

Yield: Makes 6 main dish servings.

INGREDIENTS

- 1 box Dreamfields Spaghetti (see note)
- 2 tablespoons olive oil2 small zucchini, shredded
- 2 medium carrots, peeled and shredded
- 1 large red bell pepper, cut into small thin strips
- 2 shallots, minced
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper

DIRECTIONS

Cook pasta according to package directions.

Meanwhile, heat oil in medium skillet over medium heat. Cook zucchini, carrots, bell pepper, and shallots 5 minutes, or until tender, stirring frequently.

Drain pasta. Add to skillet; toss with vegetable mixture, adding half of the cheese while tossing. Season with salt and pepper to taste. Serve with remaining cheese.

Nutritional Information (Per Serving) Calories: 296; Protein: 12g; Sodium: 120mg; Cholesterol: 5mg; Fat: 12g; Saturated Fat: 2g; Dietary Fiber: 7g; Digestible Carbohydrates: 12g

Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe instead of Dreamfields Pasta, then there is a total of 52g carbohydrate.

Source: Dreamfields Healthy Carb Pasta

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

STEAK DIANE

~Shared by Maggie, TX

My adaptation of a recipe found in Taste of Home.

INGREDIENTS
2 beef ribeye steaks (1/2 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
2 tablespoons finely chopped green onion
1/2 teaspoon ground mustard
1 tablespoon lemon juice
1-1/2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 tablespoon minced chives

DIRECTIONS
Sprinkle steaks on both sides with pepper and salt. In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute. Add steaks; cook for 2-5 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium 160°; well-done 170°).

Remove steaks to a serving platter and keep warm. In the same skillet, add the lemon juice, Worcestershire sauce and remaining butter; cook and stir for 2 minutes or until thickened. Add parsley and chives. Serve with steaks.

Yield: 2 servings.

Source: My adaptation of a recipe found in Taste of Home.


CHILI-RUBBED SALMON WITH PINEAPPLE-AVOCADO SALSA

~Shared by Ann, Mims, FL

Summary:
I’ve struggled to incorporate fish into my meal planning, especially when the weather isn’t conducive to outdoor grilling. To get past what clearly was a lack of imagination, I started experimenting with different toppings and cooking methods. This is one of my favorites. A fillet (skin on or skinless) is first rubbed with a spice mix and then marinated in an oil-vinegar mixture. I sear the top of the fish on the stove and finish it in the oven. The fish gets a nice color, and there's no lingering aroma in my kitchen (and beyond). With a rice or grain pilaf, dinner's made.

2 servings

Ingredients:

For the salmon
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon light brown sugar
• 2 (4 to 6 ounces each) skin-on or skinless salmon fillets, pin bones removed
• 1 lime, for garnish

For the salsa
• 4 ounces fresh o r canned pineapple, cut into 1/4- to 1/2-inch dice (1/2 cup)
• ( ) Flesh of half a medium avocado, cut into 1/4- to 1/2-inch dice
• 1 scallion, white and light-green parts, cut crosswise into thin slices (about 2 to 3 teaspoons)
• Freshly ground black pepper
• 1/8 teaspoon salt
• Juice of 1 to 2 limes (to yield 1 tablespoon)

Directions:

For the salmon: Combine the oil and vinegar in a shallow dish.

Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa.

Preheat the oven to 350 degrees.

For the salsa: Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well.

Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.)

When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness.

Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately.

331 calories, 20g fat, 3g saturated fat, 62mg cholesterol, 437mg sodium, 14g carbohydrates, 4g dietary fiber, 7g sugar, 24g protein.

Source: The Washington Post, March 4, 2009
Tested by Stephanie Witt Sedgwick for The Washington Post.


HANGOVER POACHED EGGS

~Shared by Pat, Merritt Island, FL

(serves 1)
Total: 10 min  
Prep: 4 min  

Two yellow orbs, surrounded by white in a sea of red. Been there, done that. This is an ehanced and scaled down variation of Poached Eggs in Catsup.  Some people might want to add just a dash of hot sauce. I do.

Ingredients:
2  eggs
1/3 C catsup
1/3 C water
1 Tbs vinegar
1 Tbs butter
1/3 C cheddar cheese
2 slices toast

Directions:
1.  Mix the catsup, vinegar and water in a frying pan with a tight fitting lid.
2.  Heat over medium flame until the liquid starts to bubble.
3.  Add the butter and stir until melted.
4.  Carefully add the eggs, and simmer covered for 3 minutes.
5.  Remove the eggs with a slotted spatula and place on the toast.
6.  Pour the catsup sauce over the eggs and top with the cheese.

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

FETA PEPPER DIP

Adapted from Cuisine at Home. A sturdy barbecue chip is a must. The flavor is perfect!

8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepperoncini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips

Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced, green onions, lemon zest and black pepper.  Transfer to a serving dish and chill dip for at least one hour before serving.

Drizzle dip with extra-virgin olive oil.  Make sure to serve with a sturdy, barbecue chip.

Source: Noble Pig



2-STEP INSIDE-OUT CHICKEN POT PIE

1 lb. boneless chicken breasts
1 bag (16 oz.) frozen vegetable combination
1 can Campbell's Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
Biscuits

Brown 1 lb. cut-up boneless chicken breasts.

Add 1 bag (16 oz.) frozen vegetable combination and 1 can Cream of Chicken Soup. Cover and simmer until done.

Serve on biscuits.

Serves 4.


HOT FUDGE PIE

2 eggs
1/4 c. flour
1/2 c. melted margarine
1 1/4c. sugar
1/4 c. cocoa
1 t. vanilla

Mix together. Pour into unbaked pie crust and bake at 350* for about 30 minutes until set. Serve warm with ice cream.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
 

CHICKEN AND PARMESAN PASTA

Delicious, add a pinch of red-pepper flakes for extra zing. Serve with a salad and you have a great meal.

Serves: 4
Prep. time: 10 minutes
Cooking time: 25 minutes

8 ounces spaghetti or corkscrew pasta
4 (about 1 1/4-pound) chicken breast halves, boned, skinned, and cut into ѕ-inch pieces
5 green onions, sliced
1 clove garlic, minced
1 1/2 tablespoon vegetable oil or olive oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup fresh lemon juice
2 tablespoons chopped chives, or scallions (for topping)
4 tablespoons Parmesan cheese

Preheat the oven to 375°. Prepare pasta according to package directions; drain.

Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic and sautй until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside.

Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth.

Place over medium heat and cook, stirring constantly, until thickened enough to coat a spoon. Add mustard and lemon juice. Allow to cool slightly.

Add the sauce to the chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle chopped chives and Parmesan cheese over and bake at 375° for 15 minutes or until heated through.

Source: Fabulous Food Associations


CROCK POT BROCCOLI DIP

Ingredients:
1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 med. white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 med. can mushroom pieces
1 can sliced water chestnuts
2 tsp. Worcestershire sauce Directions:

1. Cook broccoli until tender. Saute celery and onion in margarine until tender.

2. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup.

3. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.


BUTTERMILK CHOCOLATE CAKE

2 cups flour
2 cups sugar
1 tsp. baking soda
1 cup water
1/2 cup butter or margarine
1/4 cup cocoa
2 eggs
1/2 cup buttermilk Coconut Chocolate Frosting (below)

Sift together flour, sugar, and soda into a large mixing bowl. Combine water, butter, and cocoa in a small saucepan; cook over low heat until mixture comes to a boil; remove form heat and pour over dry ingredients, mixing thoroughly. Add eggs and buttermilk; heat well. Spoon into a well-greased 13x9 pan. Bake at 350 for 30 minutes or until cake tests done. Cool. Frost with Coconut Chocolate Frosting.

Coconut Chocolate Frosting:
16 oz. pkg. powdered sugar
1 cup chopped pecans
1 cup shredded coconut
1/3 cup plus 2 tsp. milk
1/2 cup butter or margarine
3 Tbs. cocoa

Combine powdered sugar, pecans, and coconut in a large mixing bow; set aside. Combine milk, butter and cocoa in a small saucepan; cook over low heat until mixture comes to a boil. Add chocolate mixture to sugar mixture; beat with electric mixer until frosting is fluffy.

Source: Southern Living 1979 Annual Recipes


POT ROAST WITH ONION GRAVY

Pot roast can easily be made two or three days before serving, and they're actually better that way. Also, any fat in the gravy will rise and harden, making it easy to remove. To serve, slice the pot roast and heat it in the gravy over medium-low heat.

1 Tbs. vegetable oil
1 boneless beef chuck roast (5 lbs.)
1 tsp. garlic salt
1/2 tsp. pepper
4 cups sliced onions
1/2 cup cold water mixed with 2 Tbs. flour

1. Heat oven to 325.

2. Heat oil in a 4- to 5-quart oven-proof pot or Dutch oven over medium-high heat. Add roast and brown on all sides, about 8 minutes.

3. Sprinkle with garlic salt and pepper. Add onions and cover with tight-fitting lid (if lid doesn't fit tightly, cover first with foil, then lid). Bake 3 hours or until tender.

4. Transfer beef to a cutting board, cover loosely with foil and let stand 10 minutes before carving.

5. Meanwhile, make gravy: Skim fat from liquid in pot and discard. Bring liquid to a gentle boil. Mix cold water with flour until blended. Whisk into liquid and boil 2 minutes, stirring constantly, until slightly thickened.

6. Thinly slice meat across the grain. Arrange slices on serving platter. Spoon some gravy over meat. Serve remaining gravy at the table.

Serves 10.

Source: Woman's Day, August 1995

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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