Categories
pasta pastry recipe salad vegetable

805 – Vegetable Bean Soup, Macaroni Salad, Applesauce Cranberry Bread

Vegetable Bean Soup

1 (16oz) can of ready-to-eat vegetable soup (or 1 can of condensed vegetable soup prepared as directed)
1 cup water
1 tablespoon dried onion or 1 teaspoon onion powder
1 small can of diced tomatoes (do not drain)
1 can pinto, black or northern beans, rinsed and drained
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon pepper

Combine all ingredients in a medium saucepan.
Cook on medium heat until onions are tender and soup is hot. Stir often while cooking.
Yield: 3 servings

Nutrition Facts: Calories 230, Total Fat 0.6g (1% DV), Sat. Fat 0.2g (1% DV), Cholest. 0.0mg (0% DV), Sodium 555.8mg (23% DV), Total Carb. 45.3g (15% DV), Fiber 9.7g (39% DV), Sugars 3.6g, Protein 12.8g, Vitamin A (12% DV), Vitamin C (15% DV), Calcium (11% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Macaroni Salad

8 ounces whole wheat elbow macaroni, cooked and cooled
½ cup lite mayonnaise
½ cup fat free plain yogurt
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped celery
1 cup chopped green bell pepper
¼ cup chopped onion

In a large bowl, combine all ingredients until thoroughly combined.
Cover and refrigerate until ready to serve.
Yield: about 6 servings

Nutrition Facts: Calories 112, Total Fat 4.4g (7% DV), Sat. Fat 0.1g (0% DV), Cholest. 4.2mg (1% DV), Sodium 424.5mg (18% DV), Total Carb. 15.9g (5% DV), Fiber 2.0g (8% DV), Sugars 3.1g, Protein 3.4g, Vitamin A (3% DV), Vitamin C (35%DV), Calcium (4% DV), Iron (3% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Applesauce Cranberry Bread

1 ¾ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup finely grated carrots
½ cup applesauce
1 egg (or 2 egg whites or ¼ cup egg substitute)
2 tablespoons vegetable oil
1/3 cup dried cranberries

Lightly spray bottom of 8x4x2-inch loaf pan with vegetable cooking spray.
In a large bowl, sift flour, baking powder, baking soda and salt.
In a medium bowl, combine sugar, carrots, applesauce, egg and vegetable oil.
Combine applesauce mixture with flour mixture until moistened; fold in cranberries.
Pour batter into loaf pan; bake at 350°F for 45-50 minutes, or until toothpick inserted in center of loaf comes out clean.
Allow bread to cool in pan for 10 minutes; remove and cool completely on rack. Wrap in aluminum foil and store overnight at room temperature before slicing.

Makes 16 servings

Nutrition Facts: Calories 106, Total Fat 2.2g (3% DV), Sat. Fat 0.2g (1% DV), Cholest. 13.2mg (4% DV), Sodium 86.3mg (4% DV), Total Carb. 20.1g (7% DV), Fiber 0.7g (3% DV), Sugars 8.9g, Protein 1.9g, Vitamin A (13% DV), Vitamin C (1% DV), Calcium (3% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

Categories
breakfast recipe vegetable

742 – Vegetable Frittata

Vegetable Frittata

1 tablespoon olive oil
1 Vidalia onion, thinly sliced
1 (7 1/2 oz.) jar roasted red peppers, drained, sliced, and patted dry
1 (10 oz.) frozen chopped broccoli, thawed, and drained
4 green onions, chopped
1/2 cup crumbled feta cheese
12 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In oven-proof, nonstick skillet, heat oil over high heat. Saute vegetables for 2 to 3 minutes. Sprinkle with feta.
In large bowl, whisk eggs with salt, pepper, and garlic powder; pour into skillet over vegetables. Cook 2 to 3 minutes over medium-high heat, stirring, and lifting cooked eggs to let uncooked mixture flow underneath.
Broil 4 inches from heat source for 3 minutes or until eggs are cooked. Invert onto large plate; cut into wedges.

Lemon Pecan Bread

1/4 cup butter or margarine, softened
1 cup sugar
1 egg
2 egg whites
1/2 cup milk
1/2 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 cups chopped pecans, divided
1 teaspoon grated lemon rind

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg whites, beating well.

Combine milk and lemon juice. In a separate bowl, combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in 1 1/4 cups pecans and lemon rind. Spoon batter into a well-greased 9X5X3 inch loafpan. Sprinkle with remaining pecans. Bake at 350 degrees F. for approximately 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Holly Gillis

Categories
pastry recipe seafood

707 – Cheesy French Bread, Coffee Punch, Shrimp Pasta Salad

Cheesy French Bread

1 large french bread loaf
1 stick butter, softened
2 tsp garlic powder
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup mayonnaise
1 tbsp Italian seasoning
1 cup parmesian cheese, grated

Slice bread in half horizontally. Combine butter and garlic powder. Spread on each half of bread. In bowl, combine mayo, cheddar, monterey jack, and Italian seasoning. Spread on top of butter and garlic mixture. Sprinkle parmesian over top of bread halves. Slice bread into 1 inch strips with pizza cutter. Bake in 400 degree oven 15 minutes until hot, bubbly, and lightly browned.

Dottie’s Coffee Punch

4 tbsp instant coffee
1 cup sugar
1 1/2 quarts hot water
1/2 can chocolate syrup
1 quart milk
1/2 tbsp vanilla
2 quarts vanilla ice cream, softened

Combine coffee, sugar, water, and syrup. 30 min. before serving, put ice cream in punch bowl and let soften. Pour coffee mixture over ice cream. A double recipe will fill a large punch bowl. Brandy or Kahlua may be added at serving time.

Mother’s Shrimp Pasta Salad

2 lbs shrimp, cleaned and cooked
1 1/2 pounds seas shell pasta
1/3 stalk celery, diced
1 medium onion, chopped
1 small bell pepper, chopped
1 small bottle ketchup
1 oz tabasco sauce
2 tbsp lemon juice
1 pint mayonnaise
salt and pepper to taste

Peel, clean and boil shrimp until pink. Cut shrimp in half if large. Cook pasta and drain.

Sharon Sanford

Categories
pastry recipe

673 – Basic Sweet Bread Dough

Basic Sweet Bread Dough
Adapted from The King Arthur Flour Baker’s Companion

Yield: 2 loaves

This soft and pliable dough is suitable for all sorts of shapes, from braids to cinnamon rolls to monkey bread. Soft dough is the secret to soft, tender bread.

3/4 cup (6 ounces) warm water
2 teaspoons sugar
1 tablespoon Red Star active dry yeast
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (6 ounces) plain low-fat yogurt
1/2 cup (1 stick, 4 ounces) unsalted butter, softened
2 large eggs, lightly beaten
1/2 cup (3 1/2 ounces) sugar
2 teaspoons salt
2 teaspoons vanilla or other flavoring, or 2 teaspoons citrus zest
4 1/2 to 5 1/2 cups (19 to 23 1/4 ounces) King Arthur All-Purpose Flour (or substitute
up to 2 cups All-Natural King Arthur White Whole Wheat Flour)
1 egg + 1 tablespoon water (for egg wash)

In a small bowl, combine the warm water and 2 teaspoons sugar. Stir to dissolve. Stir in the yeast and 1/2 cup flour. Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes.

In a large bowl, combine the yogurt, butter, eggs, sugar, salt, vanilla, and yeast mixture. Add the flour 1 cup at a time, mixing until the dough comes away cleanly from the sides of the bowl. Turn the dough out onto a lightly floured surface and, adding only enough flour to keep the dough from sticking to your hands or the work surface, knead the dough about 5 minutes, until soft and pliable but not sticky. Let the dough rest while you clean and grease the bowl. Finish kneading the dough until it’s smooth, supple, and springy.

Place the dough in a greased bowl, turn to coat all surfaces, cover with plastic wrap and a clean towel, and let sit in a warm place for about 1 1/2 hours, or until doubled.

Gently deflate the dough and divide it in half. Cover with plastic wrap and let rest on a lightly floured surface for 15 minutes. Form the dough into desired shapes. Cover with plastic wrap and let rise about 45 minutes. Preheat oven to 375°F. Brush loaves with egg wash and bake until golden brown, about 30 to 40 minutes, to an internal temperature of 190°F. Remove the bread from the oven, and let it cool on a rack.

Filled Mock Braid

Working with half the Basic Sweet Dough at a time, roll the dough into a 10″ x 15″ rectangle. Press two light lines on each rectangle, lengthwise, to divide dough into three equal sections. Choose a filling that sounds good to you, like almost paste or fruit preserves (just don’t pick anything too runny, or you’ll have a mess on your hands by the time the braid comes out of the oven). Spread filling down the center section, leaving 1″ of clear space at either end and along the inside edges. Cut 1″-wide strips from the edge of filling to outer edge of the dough. Fold the ends up over the filling. Bring the dough strips across the filling on a diagonal, alternating from side to side. Repeat with the remaining piece of dough.

Cover the loaves with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk, about 35 to 45 minutes. Preheat oven to 375°F. Brush the tops of the loaves with egg wash. Bake 25 to 35 minutes, or until the loaves are a rich, golden brown. Cool the loaves on racks. If desired, drizzle the loaves with sugar icing and top with sliced almonds.

Sugar Icing

Combine:
1 cup (4 ounces) confectioners’ sugar
3 tablespoons heavy cream, or 2 tablespoons milk or water
A few drops flavored extract, or lemon or orange oil (optional)

Cinnamon Swirl Loaf

Roll half the Basic Sweet Dough into a 10″ x 15″rectangle. Brush the surface of the dough with egg wash. Cover with half the filling mixture:

Filling Mixture

Combine:
1/2 cup raisins or currants
1/2 cup sugar
3 teaspoons cinnamon
1 tablespoon King Arthur Unbleached All-Purpose Flour

Starting with one of the short ends, roll the dough into a log, pinching the seams and ends to seal them tightly. Repeat with the remaining dough and filling. Place each loaf in a well-greased 8 1/2″ x 4 1/2″ loaf pan. Cover with plastic wrap and a clean towel and let the loaves rise for about an hour, or until they’ve crowned about 1″ over the rim of the pan. Preheat the oven to 350°F. Before baking, brush the tops of the loaves with egg wash. Bake about 45 minutes, tenting with foil the last 10 minutes if the bread is browning too quickly. Remove the loaves from the pans and cool completely on a rack. Yield: 2 loaves.

Allison Furbish