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Stir Crazy: A trio of recipes for October, plus help might be closer to ...
Oct 14, 8:59PM
OK, I admit I swiped this request for a recipe from Julie Rothman, who is a food writer for the Baltimore Sun. I was surprised to see Belleville mentioned in her Recipe Finder column and thought perhaps our readers could help out. Here's the recipe request as it appeared in the newspaper:
"Greg Brown from Belleville, Ill., is looking for the recipe for a cookie that his grandmother made when he was young. It looked like a small white pillow and was basically inedible unless it was dipped in hot coffee. He thinks his grandmother may have used a springerle rolling pin or mold to make the cookies, though they did not have a licorice flavor like a traditional German springerle cookie."
Anyone out there closer to home who can help Greg? If so, give me a call or email.
Fast recipe: Here's how to make Pork Chops With Apples and Sauerkraut: Saute some slices apples in a bit of melted butter. When they start to soften, remove and set aside. In the same skillet, brown lightly breaded pork chops on both sides. Return apples to the pan along with a few cups of lightly drained sauerkraut and about 1/2 cup of apple juice. (If you've got caraway seeds, add a teaspoon.) Put the lid on the pan and let simmer for about 15 minutes.
Janet K. Keeler, food writer, Tampa Bay Times
Bacon, Ranch and Chicken Mac and Cheese sounds like it could be the most fattening thing you could have for dinner, but Cooking Light scales it back so that it's about 495 calories per serving. Low-fat ingredients, plus smaller portions lighten it up. Serve with a green salad. The kids will love it.
Bacon, Ranch and Chicken Mac and Cheese
8 ounces uncooked elbow macaroni
1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed reduced-sodium, fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/8 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded Colby-Jack cheese
Cook pasta according to package directions; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon, reserving drippings in pan. Finely chop bacon and set aside.
Increase heat to medium-high. Add chicken to drippings in pan and saute 6 minutes or until done.
Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk.
Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools slightly.
Add Italian cheese blend, onion powder, garlic powder, dill and salt, stirring until cheese melts.
Stir in pasta and chicken.
Preheat broiler. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and Colby-Jack cheese. Broil 3 minutes or until cheese melts. Serves 4.
Still have eggplant and red bell peppers in your garden? Try this easy recipe.
Eggplant Lasagna
1 pound eggplant
2 to 3 tablespoons olive oil
1/4 cup prepared basil pesto or fresh (recipe below)
8 ounces fresh Mozzarella cheese, sliced
1 medium red sweet pepper, cut into slices
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Coat a 9-inch square baking dish with nonstick cooking spray.
Slice eggplant lengthwise into 1/4 inch slices. Brush slices with olive oil. Place in skillet and heat over medium heat until soft. Remove from skillet and place in dish.
Spread on pesto sauce. Cover with Mozzarella cheese slices. Add red pepper slices. Repeat layering with eggplant slices, pesto sauce and red pepper slices. Sprinkle on Parmesan cheese. Bake in oven 20 to 25 minutes until cheese is melted.
Serves 4, each with 397 calories, 18 grams protein, 8 grams carbohydrates, 12 grams fat, 207 mg sodium, 549 mg potassium.
Betty Wedman-St. Louis, nutritionist and environmental health specialist, special to the Tampa Bay Times
Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.
Coconut Bacon Recipe, Raw or Cooked - Choosing Raw
Oct 14, 8:17PM
I used to assume that a vegan interpretation of bacon was pure folly. So much of the texture and flavor of bacon is undeniably "meaty," and besides, it's such a beloved ingredient that there are T-shirts that loudly proclaim "vegetarian…except for bacon." Fortunately, eggplant bacon swooped in and changed my mind some time ago, and now coconut bacon has entered the stage as well.
I've had coconut bacon at raw eateries before. The ones I've tried were made with young coconut meat, but to me, that's such a special and precious ingredient that I hated the idea of overpowering it with a marinade. When I found coconut flakes (basically like shredded coconut, but with much larger pieces) recently, it occurred to me that they'd work every bit as well. Plus, they've already got a crumbled texture, so they're perfect for sprinkling onto salads or atop baked potatoes–a vegan interpretation of "bacon bits!"
Coconut flakes can be tricky to find. I stumbled on them (they're made by a company called Edward & Sons Trading Co.) at a health food store and later found them on Amazon, though right now they're only being sold in 12-packs, which isn't very convenient unless you plan on making a whole lot of coconut bacon 
That said, regular shredded coconut will also work, and deliver the same amount of flavor. If you can't find coconut flakes, just look for a shredded coconut with larger flake size.
Above, you'll see my toasted version of coconut bacon. Though a dehydrator works perfectly here, I wanted to give both a raw and cooked version for this one, so I tested it both ways. They're both really good. The slightly toasted (or even burnt) edges of the oven version are particularly tasty!
Coconut Bacon Recipe, Raw or Cooked
Ingredients
- 2 tablespoons tamari (I use low sodium tamari)
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons maple syrup
- 1 1/2 cups coconut flakes (or shredded, unsweetened coconut)
Instructions
- 1. Whisk the tamari, vinegar, and syrup in a medium sized mixing bowl. Add the coconut and mix it around until it's all evenly coated. Allow the coconut to absorb the marinade for at least thirty minutes.
- 2. To prepare in a dehydrator, spread the coconut on a Teflex lined dehydrator sheet and dehydrate for 8 hours, or until crispy and dry. You can mix it around a few times to make sure it dehydrates evenly.
- To prepare in the oven, preheat the oven to 325 degrees Farenheit. Spread the coconut evenly over a foil or parchment lined baking sheet. Bake for 10-15 minutes, or until the coconut is golden and smells fragrant.
- Sprinkle the bacon on salads, over baked potatoes, stuff it into wraps, or mix it into cooked grains/legumes. Enjoy!
2.2
http://www.choosingraw.com/coconut-bacon-recipe-raw-or-cooked/My current favorite use for coconut bacon is this:
Layer a couple of romaine leaves with tomato slices, avocado slices, and coconut bacon. Such a perfect, satisfying snack or lunch component!
Hope you give this flavorful recipe a try. And I wish you a happy start to the week.
xo
This Spooky & Cute Cookie Recipe Is Perfect for Your Halloween ...
Oct 14, 7:53PM
Cut-out cookies might not be the first treat we think of when it comes to Halloween. They're typically the provenance of Christmastime. While there's no shame in that game, we're missing out on a major opportunity! There are scads of adorable Halloween-themed cookie cutters out there, just waiting to present us with delicious and seasonally appropriate goodies.
Take for example the one's put to good use at DIYHeather.com. Baker Heather Hinchliffe Rode used her Wilton ($11.99, Macy's) cutters to create a delectable assortment of spooooooky goodies that look as good as they taste! My favorite part of this recipe? The almond flavoring, it complements the buttery taste like WHOA.
Not only is the recipe simple and the perfect complement to any Halloween party, it also allows your creative juices to flow! With the simple confectioner's icing, you can give your cut-outs the character of your choosing. You can go monochromatic and design-y, or go for realistic ghostliness! The world is your oyster! Or at least these cookies are.
Recipe adapted from Easy Halloween Cookies by DIYHeather.com
Cookie Ingredients
- 2 sticks unsalted butter, soft
- 1 and 1/2 cups granulated sugar
- 1 egg
- 1 and 1/2 teaspoons vanilla flavor
- 1/2 teaspoon almond flavor
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Frosting Ingredients
- Confectioner's sugar
- Water
- Food coloring
Directions
- Preheat oven to 350° F.
- Beat butter and sugar with electric mixer until fluffy.
- Beat in egg and extracts.
- Combine dry ingredients and add to mixture one cup at a time, mixing well with each addition. Dough does not require chilling.
- Divide dough into two balls.
- Roll out and cut cookies.
- Bake cookies on ungreased sheet approximately 8-11 minutes.
- To make frosting, combine water and confectioner's sugar until you create a texture you like best. Then add more or less food coloring to create your desired colors. Design away!
Are cut-out cookies a regular part of your baking catalogue?
Images via DIYHeather
Quick Meal Monday: Taco Pie Recipe | Majic 102.1
Oct 14, 7:52PM
Ingredients
-
1 (8 ounce) packagerefrigerated crescent rolls
-
1 pound ground beef or Turkey
-
1 (1 ounce) package taco seasoning mix
-
1 (16 ounce) container sour cream
-
8 ounces shredded Mexican-style cheese blend
-
1 (14 ounce) bag tortilla chips, crushed
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
- Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
- Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
- if you want to add some healthiness to it make you a green salad on the side .
picture courtesy of justapinch.com
Elana's Meat-Free Monday: Tomato Basil Soup With Sourdough ...
Oct 14, 7:32PM
(VEGAN) Soup can be so satisfying on a cool day and is many people's go-to remedy for when they feel a cold coming on. Tomato basil soup is an excellent choice in boosting your immune system, as both ingredients contain antioxidants that can protect against damage from free radicals.
This is one of the easiest soup recipes to make, yet it tastes deceptively decadent. It is creamy, as any traditional tomato basil soup should be, and can be enjoyed as a full meal or paired with a sandwich or salad. Homemade sourdough croutons are the perfect complement to this rich, flavorful soup. Serve up a bowl for lunch, brunch, or dinner! — Global Animal
This creamy tomato basil soup is perfect for a cold fall or winter day! Photo Credit: Elana Pisani
Tomato Basil Soup With Sourdough Croutons
Yield: 2 servings
Ingredients
2/3 cup Tomato Paste
1 cup Unsweeted Almond Milk
1 cup Vegetable Broth
1 tbsp Dried Basil
1 cup Vegan Sourdough Bread, cut into cubes
1 tbsp Olive Oil
1/8 tsp Garlic Powder
1/8 tsp Salt
1/8 tsp Black Pepper
1 tsp Italian Seasoning
Directions
In a medium pot, combine tomato paste, almond milk, vegetable broth, and dried basil. Simmer on low heat for about 10 to 15 minutes.
For the Croutons:
Place the pieces of bread in an airtight container with the olive oil, garlic powder, salt, pepper, and Italian seasoning. Shake it up until all of the oil and seasoning is on the bread pieces and then place them on a baking sheet lined with aluminum foil. Bake in the oven at 350 degrees for 10 to 15 minutes. Sprinkle them on top of the soup and enjoy!
Learn more about the Meat-Free Mondays Challenge!
More Vegan Recipes:
Chocolate Chip Pumpkin Bread
Italian Ciabatta Sandwich
Cuban Picadillo
Pumpkin Spice Latte
"Chicken" Caesar Flatbread
Pan Pizza
Coconut Curry Tofu Steaks
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Chicken Chili Recipe and a Giveaway! - HoneyBear Lane
Oct 14, 7:10PM
This is a Sponsored post written by me on behalf of McCormick & Company for SocialSpark. All opinions are 100% mine.
With Fall in full swing, soups in the crockpot are my go-to dinner. I think I make soup at least once a week, if not more. With a crockpot (possibly one of the greatest inventions ever next to electricity) all I have to do it throw a bunch of ingredients in a pot and flip it on. Then at dinner time, I don't have to wonder what to make or find the energy to make it…I just open up my crock pot! So I try to find a way to make every soup a crockpot soup. And this Chicken Chili with Black Beans and Corn is a real winner.
I got this chicken chili recipe from the McCormicks Site and tweaked it a bit according to my own tastes. It's really easy since I just throw everything in the crockpot. Literally…just take all the ingredients below, and throw them in the crockpot as is. Let it simmer for 5-8 hours and then shred the chicken and serve with a little bit of cheese. 1 onion, diced 2 carrots, peeled and chopped 4 Chicken Thighs (frozen is okay!) 1 Can Black Beans 1 Can Northern Beans 1 Can Diced Tomatoes 1 Can Corn, or 1 Cup frozen 1-2 cans Chicken Broth 1 Tbsp McCormick Paprika 1 1/2 tsp McCormick Oregano 1 tsp McCormick Cumin 1 tsp McCormick Garlic Powder 1/4 tsp McCormick Red Pepper Flakes 1 tsp salt
I want you to do something next time you are in your kitchen. Go look in your spice cupboard and check out the brands of spices you have. I did this recently and I would say that 95% of them are McCormicks. They just do such a great job at offering so many different varieties of spices at a good price.
I posted a silly video of me making this meal on Instagram…here it is for your viewing pleasure if you don't follow me there (which of course you should be.)
Finally, make sure you enter to win this awesome McCormicks gift set!! Just answer this question in a comment: Which McCormick spice do you love? Or Which McCormick recipe do you want to try from McCormick.com?
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