Cooking for a Cause

Perfect Baked Polenta

2010-07-06T14:06:00.003-04:00

Hi Blog Followers. I know I haven't posted a recipe in quite a while. My Mom, Jane Manel, to whom I had dedicated my recipe book, passed away April 12, 2010. She had been my inspiration and since she passed I haven't had the urge to Blog.
However, I found this recipe for polenta and remembered how my Mom used to make it on the stove. If you've ever tried it, you know what happens when the mixture boils and the bubbles pop. They splash and hit you with hot cornmeal! So, when I saw this recipe in the Buffalo News I was anxious to try it. It was not only delicious, but neat, with no splashes.

8 c. water
1 tsp. salt
2 c. polenta (corn meal)
2 to 3 T. butter
¼ c. grated Italian cheese (Peccorino Romano)

Heat oven to 350º. In a 3-4 qt. oven-proof pot, like a Dutch oven, combine the water, salt, cornmeal and butter. Bake uncovered for 1 hour and 20 minutes. Stir and bake for 10 more minutes. Remove the pan from the oven and stir in the grated cheese. I then pour into two 9"x13” pans, cover with tomato sauce and top with grated cheese. Let stand about 5 minutes, cut into squares and serve! It’s delicious! I’m sure my Mom would have loved this recipe!

Devonshire Cream for Fruit

2010-03-29T22:13:00.002-04:00

I found this recipe on "Just a Pinch Recipe Club" website. It was submitted by Bonnie Roberts. Check out their site for more recipes.

1 -8 oz. pkg. cream cheese

1 ¼ c. sour cream

Juice of one lemon

2 tsp. vanilla

2 c. powdered sugar

Mix all ingredients together and serve over fruit or as a fruit dip.

Chicken Salad

2010-03-22T14:11:00.002-04:00

I just made an awesome chicken salad. When chicken breasts are on sale buy a large package, bake it all and use in in various dishes.

1 cooked chicken breast, cut into cubes
1 stalk celery, chopped
1 small onion, chopped
2 T. mayo
1 T. pesto sauce or dried tomato pesto

Mix together and serve on crackers or in a sandwich with whole grain bread, a bagel or in a pita pocket.

Slow Cooker Beef and Barley Soup

2010-03-15T08:55:00.003-04:00

One day, when I saw my friend, Jean, she told me she had this dish cooking. It sounded so good, I went home and tried it and have made it three times since! It's easy and so delicious! I even mixed up a batch before going to bed one night, put it on low and in the morning I awoke to a delicious smell. I knew my sister was coming over and would be hungry when she arrived. She loved it!

1 small piece sirloin steak
1 onion
1 carrot
1 stalk celery
1 can or box beef broth
1 small can mushrooms (or fresh, cut up)
Seasoning, if desired

Cut up meat and brown in a small frying pan. Put in 1 1/2 quart slow cooker. Chop onion and brown in same pan before adding to cooker. Cut up carrot and celery and add with broth and mushrooms. Set on low for 8 hours and forget about it! When you come home you'll smell that delightful aroma and feast on a delicious meal! If it's too thick add more broth or eat as a stew!

Peanut Butter Dip

2010-03-08T08:00:00.000-05:00

½ c. peanut butter
4 oz. cream cheese
2 T. brown sugar or Agave
2 T. milk

Mix all ingredients together and serve with apple slices. This recipe can be doubled.

Creamed Spinach

2010-03-06T10:53:00.000-05:00

My friend, Zsue, made this and I love it on everything or just by itself!

4 pkg. frozen spinach

2 c. Chicken or vegetable broth

3 cloves garlic, crushed

2 T. olive oil

4 eggs

Defrost spinach. Heat on stove with broth. Simmer garlic in oil until golden. Add to spinach. Beat eggs and add to mixture continuing to beat with emersion blender. Serve on pasta, rice, on a pizza crust, etc. It’s delicious!

Slow Cooker Chili & Cornbread Pie

2010-02-22T08:00:00.000-05:00

I made this with a can of turkey chili instead of making it from scratch. It was delicious!

1 pound ground beef or turkey
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can tomato sauce
1 ½ tsp. garlic powder
1 tsp. chili powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 c. milk
1 egg
2 T. melted butter
½ c. shredded Cheddar cheese

1. Place the ground meat in a skillet over medium heat, and cook and stir until browned, about 10 minutes, breaking up the meat as it cooks. Drain, and put into the slow cooker. Stir in the kidney beans, tomato sauce, garlic & chili powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter. Stir until just mixed. Add cheddar cheese. Spoon the corn bread mixture over the meat mixture in the slow cooker.
3. Set the cooker to low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

This can also be baked at 350º in a 9"x13" pan for about 35 minutes.

Cornbread for Stuffing

2010-02-15T08:00:00.000-05:00

This recipe is from Paula Deen. If you like cornbread as much as I do, especially in stuffing, make your own cornbread to keep on hand for such an occasion. You can't always find it when you want to make the stuffing.

1 c. cornmeal
½ c. flour
1 tsp. baking powder
½ tsp. salt
¾ c. buttermilk
1 egg
1 egg white
2 T. oil

Combine & pour into greased and shallow pan.
Bake 20-25 min in 350º oven. Cool. Break up and store for use when needed.

Avocado Spread

2010-02-08T10:02:00.003-05:00

If you're trying to use fewer dairy products like butter on your toast, try this:

1 avocado
1 tsp. lemon juice
Sprinkle of salt

Cut avocado in half, remove pit and scrape out center into a dish. Mash avocado, add lemon juice and salt. Spread on toast. It's delicious!

To reduce your intake of dairy, also try coconut milk, Hemp Bliss (a non-dairy beverage made from hemp seeds), soy milk or Almond Breeze, (another non-dairy beverage from almonds). It's very good.

Anadama Corn Bread

2010-02-01T08:00:00.000-05:00

I recently discovered a fun way to make bread. It's from the book: "Healthy Bread in Five Minutes a Day" by Zoe Francois and Jeff Hertzberg. You can purchase their books on line if you'd like. You mix up a batch of dough that makes 4 loaves and you don't have to knead it! Just cut a piece off, shape it and bake it when you want a loaf of bread. Being a whole grain bread, you'll find it a little denser than white bread, but it's moist and tasty as well. I've tried their basic recipe, but this latest one for Anadama Bread I just love! I hope you'll have as much fun baking these breads as I do! Don't get discouraged by all the directions. It a very easy procedure!

Healthy Bread in Five Minutes a Day

1 ½ c. cornmeal
¼ c. wheat germ
2¼ c. whole-wheat flour
3 c. unbleached all purpose flour
1 ½ T. granulated yeast (2 pkg.)
1 T. Kosher salt
¼ c. vital wheat gluten
3½ c. lukewarm water
½ c. molasses

1. Whisk together the cornmeal, wheat germ, flours, yeast, salt & vital wheat gluten in a 5 quart bowl or lidded (not airtight) food container.
2. Combine the water & molasses, and mix them with the dry ingredients without kneading, using a spoon or heavy-duty stand mixer with a paddle.
3. Cover (not airtight), and allow dough to rest at room temperature until it rises and collapses (or flattens on top), about 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container (not airtight), and use over the next week.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound piece (grapefruit size). Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Allow the loaf to rest 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Cover loosely with plastic wrap and put on a greased cookie sheet.*
7. Thirty minutes before baking time, preheat the oven to 450º. Place a broiler tray on another rack and fill with hot water.
8. Just before baking, paint or spray the top crust with water. Using a serrated knife slash the loaf with quarter-inch-deep parallel cuts.
9. Bake about 30 minutes, until richly brown and firm.
10. Allow the bread to cool on a rack before slicing.

* The authors suggest cooking the bread on a baking stone. Since I didn't have one, I just used a cookie sheet. You can also use a pie pan.

Peanut Sauce

2010-01-25T14:10:00.001-05:00

This is another recipe from my friend, Zsue. Can be served on pasta, veggies or potatoes.

1 c. fat-free yogurt
¼ c. sliced scallions
4 T. peanut butter
¼ tsp. salt
1 T. Sriacha Sauce (or 1 chipotle, seeded & diced)

Put in blender; heat & serve.

Black Bean Soup with Sweet Potatoes

2010-01-18T08:00:00.001-05:00

This recipe is from my friend Zsue. It's delicious!

2 tsp. canola oil
2 large onions finely chopped
1 T. ground coriander
1 T. ground cumin
5 (16 ounce) cans black beans, rinsed and drained
2 large sweet potato, peeled and chopped
6 fresh cilantro sprigs
1 tsp. salt
1 tsp. freshly ground pepper
2 qts. vegetable broth (or chicken, or beef)
¼ c. plain low-fat yogurt for garnish
4 thin lime slices finely chopped, for garnish
Fresh cilantro leaves, for garnish

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the coriander and cumin; cook stirring constantly, until fragrant about 30 seconds.

2. Place 4 cans of beans in a 5 or 6 qt. slow cooker. Add the onion mixture, potato, cilantro sprigs, salt and pepper. Pour the broth over the beans and vegetables. Cover and cook until the vegetables are fork tender, 4-5 hours on high or 8-10 hours on low. Discard the cilantro sprigs.

3. Pour the soup in batches into a blender or food processor and puree. Return the soup to the slow cooker. Add the last can of whole beans to soup. Garnish each serving with the yogurt, lime slices and cilantro leaves.

Butternut Squash with Cheesy Pasta

2010-01-11T10:39:00.002-05:00

I think I first tasted this recipe at Wegmans. I made it for my son, Dan , and he loved it! It's now a favorite of ours.

1 butternut squash
About 3-4 T. olive oil
Salt & pepper
1 jar Alfredo sauce or 1 recipe of your own cheese sauce*
1 # pasta (bows, shells, etc.)

1. Cut the squash into small cubes. Mix with olive oil, salt & pepper. (I use Trocomare and Spike, Hot & Spicy). Roast on a cookie sheet until tender.

2. Cook pasta until al dente; drain and add sauce with cooked squash.

To make your own sauce:

2 T. butter
2 T. flour
2 cups milk
1 c. shredded American cheese or blend

Melt butter; add flour and cook for a minute or two. Add milk gradually and stir until thick. Add cheese and stir until melted.

Clam Chowder

2010-01-04T12:38:00.002-05:00

I'm making this recipe as I type. I didn't have enough clams so I used a can of crabmeat and a can of small shrimp as well. I guess you could call it Seafood Chowder. I also put a jalapeno pepper in instead of a habanero. It smells and tastes good already!

1 T. olive oil ( I also add 1 T. butter)
1 medium white onion, 1/4-inch dice
2 cloves garlic, minced
2 ribs celery, 1/4-inch dice
¼ c. whole-wheat flour
2 medium Yukon Gold potatoes, 1/4-inch dice (about 3 1/2 cups)
4 c. jarred baby clams in natural juice (about 2 cups clam meat and 2 cups juice)
4 c. low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 habanero pepper, whole
1 c. skim milk
1/3 c. flat-leaf parsley sprigs, finely chopped
Sea salt and fresh ground black pepper, to taste

1. Heat oil in a large pot over medium-high heat. Add onion and garlic and sauté for 3 to 4 minutes, stirring frequently, until onions are tender. Add celery and continue to cook for 2 to 3 minutes.

2: Add flour to onion mixture and cook, stirring continuously, for 3 to 4 minutes. Add potatoes, clams in juice, stock, thyme, bay leaf and habanero pepper (do not break pepper). Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 20 to 25 minutes. Remove bay leaf and habanero pepper. Stir in milk. Season with parsley, salt and black pepper. Ladle 1 1/2 cups of chowder into a bowl and enjoy immediately. Chowder will keep, covered and refrigerated, for about 3 days.

Chocolate Truffles

2009-12-30T20:02:00.002-05:00

These truffles are absolutely delicious! And if you're worried about sugar content, agave has a low glycemic index. My friend Zsue made them and they were great!

1 package Baker's Unsweetened Chocolate squares
1- 8 oz. package of cream cheese
1/2 cup agave

Melt all the chocolate squares in the agave. Beat the cream cheese with a beater until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into approx. 36 balls. Roll the balls in cocoa powder or chopped nuts.

Chipped Beef Dip

2009-12-14T20:03:00.001-05:00

My friend Sue served this the other night and it was delicious!

2 pkgs. chipped beef, shredded
1 (8 oz.) pkg. cream cheese, softened
¼ c. sour cream
½ medium green pepper, chopped
2 T. grated onion
1 T. Worcestershire sauce
½ c. chopped walnuts

Combine all ingredients, but nuts, and place in small casserole dish (about 2-3 cup size). Bake at 350º for 20 minutes. Saute` nuts in 1 T. butter and a dash of garlic salt until slightly browned. When dip is heated through, remove from oven and top with nuts. Serve with crackers. Good cold as well.

Roasted Veggie Sauce

2009-12-07T08:00:00.001-05:00

If you like veggies and want to try something different on your pasta, rice or potatoes, try this!

Vegetable combo: carrots, onions, parsnips, turnips, green & red peppers, etc.
Olive oil
Salt & pepper (I use Trocomare and Spike)
Vegetable or chicken broth (1 or 2 cups)
Seasonings such as turmeric, cumin and curry powder, (opt.)

Cut up veggies; add oil, salt & pepper. Put on a cookie sheet in 400 degree oven and roast until tender. Puree` in blender with broth. Add additional seasonings. Serve on your favorite, pasta, potato, rice or spaghetti squash.

White Bean Alfredo Sauce

2009-11-30T08:00:00.000-05:00

My niece, Amie sent me this recipe. This is what she said about it: "Tried this last night...AWESOME! (I added parm to it and I also threw in a few ounces of light cream cheese I had leftover from another recipe),"

White beans can be beaten and blended into a creamy Alfredo-style pasta sauce in no time. The recipe requires only six ingredients, many of which you can find in just about any vegan kitchen.
The recipe below can be enjoyed tossed with your favorite pasta. You can also add veggies to make it a complete meal. Enjoy!

1/4 cup butter or margarine
2 cloves garlic, minced
2 cups cooked white beans, rinsed and drained
1 1/2 cups milk
Salt and pepper, to taste
Parsley (optional)

1. In a sauté pan over low heat, melt the butter or margarine. Add the garlic and cook for 2 to 3 minutes.

2. Transfer the mixture to a blender or food processor, add the white beans and 1 cup of milk. Blend until completely smooth. If the sauce is too thick, add the remaining milk until you reach the desired consistency.

3. Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Add fresh herbs, such as parsley, if desired. Cook until the sauce is warm. Serve over paata.

Thanksgiving Leftover Casserole

2009-11-23T08:00:00.001-05:00

This is a wonderfully easy and delicious casserole that my friend Carol makes after Thanksgiving. We all look forward to her bringing her "leftovers" to work to share with us! Thanks, Carol.

Left over stuffing
1 can French-fried onions
Leftover turkey
Leftover veggies (carrots, peas, corn, etc.)
1 can cream of chicken soup
¼ c. milk
Leftover mashed potatoes

1. Mix ½ can of onions with stuffing and spread on bottom of 13 x 9” casserole dish, which has been sprayed with cooking spray.

2. Chop turkey; add veggies, and soup. Use the milk to “rinse out” soup can; add and mix together. Spread over stuffing in casserole.

3. Mix remaining onions with potatoes and layer on top of turkey mixture.

4. Bake in 350º oven until hot and bubbly, about 30 to 40 minutes.

Slow-Cooked Beef Minestrone

2009-11-16T08:00:00.000-05:00

I was shopping at Wegmans when I sampled some of this soup. It was delicious! I went home and made it. I changed some of the ingredients by adding my own mix of veggies, etc. Wegmans has a lot of these ingredients prepackaged for your convenience, but you can improvise and vary the ingredients and it will still come out tasting great!

1-1 ½ lbs. boneless beef chuck roast, cut into 1” cubes
2 T. olive oil
16 oz. soup veggies (carrots, celery, onions)
Salt & pepper*
1 qt. beef stock
1 can (14.5 oz.) diced tomatoes
1 can (24 oz.) tomato sauce
½ c. dry Ditalini pasta
1 can (15.5 oz) garbanzo beans
1 pkg. (6 oz.) baby spinach
Italian grated cheese

1. Dust beef with flour; pat off excess.

2. Heat oil in pan on medium-high until it lightly smokes. Add beef and sear until light brown.

3. Transfer beef to slow cooker. Add vegetables to skillet with beef drippings; season with salt and pepper. Cook, stirring, 3 minutes; add to slow cooker.

4. Add stock, tomatoes and sauce to slow cooker. Cover, cook 4½ to 6 hours on high or 8-10 hours on low.

5. Cook pasta in boiling water. Add when tender.

6. Add spinach to slow cooker and stir until lightly wilted, about 2 minutes. Serve with Italian cheese, if desired.

*I always use a combination of Trocomare and Spike, Hot & Spicy for a little extra kick!

Green Breakfast Shake

2009-11-09T08:00:00.000-05:00

Want to try someth9ing really good for you? If you don't mind the color of dark green, you'll love the taste!

1/2 c. orange juice
1/2 c. soy milk
1 tsp. Spirulina (a super green food)
2 or 3 ice cubes
2 T. plain yogurt (opt.)
1/2 banana (opt.)

Put ingredients in blender and process until combined. Delicious!

Homemade Granola Bars

2009-11-02T08:00:00.000-05:00

My cousin Carol gave me this recipe and it was really good!

2 c. old fashion oats
1 c. sliced almonds
1 c. shredded coconut
½ c. toasted wheat germ
3 T. unsalted butter
2/3 c. honey
¼ c. light brown sugar
1 ½ tsp. vanilla
¼ tsp. salt
½ c. chopped pitted dates
½ c. chopped dried apricots
½ c. dried cranberries

1. Preheat oven to 350º. Butter an 8x12” baking dish and line with parchment paper.

2. Toss the oatmeal, almonds and coconut together and bake for 10-12 minutes, stirring occasionally, until lightly browned. Reduce oven temperature to 300º.

3. Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add dates, apricots and cranberries and stir well.

4. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes until light golden brown. Cool at least 2-3 hours before cutting into bars.

Pumpkin Pie Dip

2009-10-26T08:00:00.002-04:00

This is another simple and tasty treat!

1 package (8 ounces) cream cheese, softened
2 c. confectioners' sugar*
1 c. canned pumpkin
½ c. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ tsp. ground ginger
Gingersnap cookies
Sliced apples

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with sliced apples or gingersnaps. Refrigerate leftovers. Yield: 4 cups.

*The next time I made this dip, I use 1/4 c. Agave syrup instead of the confectionery sugar and it was very good but not quite as sweet. Agave is a natural sweetener that has a low glycemic index. It can be purchased at a health food store or at the Lexington Food Co-Op.

Chicken-Broccoli Stir Fry

2009-10-19T12:38:00.002-04:00

This was very easy to make and low in fat and calories.

3 c. broccoli florets
2 carrots, cut into diagonal slices
1 T. olive oil
1 T. fresh ginger, minced
1 clove garlic, minced
1 sm. onion, chopped
2 boneless, skinless chicken breasts, cut into pieces
2 T. soy sauce
3 green onions, sliced
1 c. chicken broth
1 ½ c. raw cashews
1 pkg. rice noodles

Add broccoli and carrots to a pot of boiling water. Cook about 3 minutes. Remove from water and cook noodles until tender. Drain and place in a bowl. In frying pan, add oil, ginger, garlic and onion. Cook, stirring to prevent garlic from burning. After 1 to 2 minutes, add chicken and brown. When cooked (about 3-4 minutes), add broth, noodles and vegetables. Serve with cashews on top.

Eggplant or Zucchini Lasagna

2009-10-12T08:00:00.000-04:00

I tried this for the first time and it was really good! If you don't like eggplant, zucchini is a great substitute.

1 medium eggplant or zucchini, sliced
2 eggs, beaten
¼ c. grated Italian cheese
1 T. dried parsley
2 c. seasoned breadcrumbs

Filling:
2 c. ricotta cheese
1 c. shredded mozzarella cheese
½ c. grated Italian cheese
1 T. dried parsley
2 eggs
Salt and pepper (I use Trocomare and Spike, Hot and Spicy)
1 jar of spaghetti sauce
1 c. shredded Italian cheese mixture or Mozzarella

Dip the eggplant or zucchini in the beaten egg. Mix together the Italian cheese, parsley and breadcrumbs, and coat the slices with it. Spray a cookie sheet with cooking spray, and squirt about 1 T. of olive oil on it. Put in a 425º oven for about 3 or 4 minutes until hot. Put the slices on the sheet, spray the tops and squirt another T. of olive oil on them. Bake about 20 minutes, turning after 10 minutes, when brown on one side. Remove from oven and prepare filling.

Mix the cheeses, parsley, egg and seasonings. Spread some of the sauce on the bottom of a baking dish. Layer cooked slices on the sauce and spread the filling over them. Repeat with rest of slices, sauce and top with shredded cheese. Bake in 350º oven for about 45 minutes or until it bubbles.