Kens Kreations

Deck the Halls

noreply@blogger.com (Kens Kreations) — Wed, 22 Dec 2010 09:41:00 PST

Truths for Mature Humans

noreply@blogger.com (Kens Kreations) — Mon, 20 Dec 2010 09:25:00 PST

Stir-fry prawns

noreply@blogger.com (Kens Kreations) — Mon, 20 Dec 2010 09:21:00 PST

When time is tight, especially during the holiday, give stir-fry a try. One of my favorite stir-fry secrets is that they need only a couple of great ingredients to achieve liftoff. I think you'll agree that less really can be more -- certainly more than another fast-food alternative.

Cooking time: 5 minutes
Servings: 4

Ingredients:
4 cloves garlic, minced
1 piece (2 inches long) fresh ginger, minced
Zest of 1 lemon
2 tablespoons orange marmalade
1 tablespoon each: hoisin sauce, olive oil
1/2 teaspoon freshly ground pepper
1 1/2 pounds large or extra-large shrimp, peeled, deveined
1 tablespoon canola oil
1/2 cup chopped fresh basil

1. Combine the garlic, ginger, lemon zest, marmalade, hoisin, olive oil and pepper in a large mixing bowl, stirring to mix. Add the shrimp; gently stir until well-coated. Set aside.

2. Heat the canola oil in a large skillet over medium-high heat. Add the shrimp; stir-fry until the shrimp turns pink, about 2 to 3 minutes. Fold in the chopped basil; stir-fry about 10 seconds. Remove from the pan; transfer to a small platter.

Nutrition information:
283 calories, 32% of calories from fat, 10 g fat, 1 g saturated fat, 259 mg cholesterol, 12 g carbohydrates, 35 g protein, 323 mg sodium, 1 g fiber.

Shoould I have a Cookie?

noreply@blogger.com (Kens Kreations) — Mon, 20 Dec 2010 09:17:00 PST

Turkey and Blue Cheese Meatballs

noreply@blogger.com (Kens Kreations) — Mon, 20 Dec 2010 09:15:00 PST

Ingredients

4 cloves garlic
1/2 onion, cut into chunks
2 jalapeno peppers, halved and seeded
1 pound ground turkey
3 tablespoons blue cheese
1/2 cup bread crumbs
3 egg whites
3 tablespoons olive oil
1 1/2 tablespoons soy sauce
1 tablespoon dried parsley
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
1 teaspoon chili powder

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.
Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.
Roll the mixture into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

Nutritional Information

Amount Per Serving Calories: 264 | Total Fat: 15.9g | Cholesterol: 59mg

Chocolate Peppermint Pie

noreply@blogger.com (Kens Kreations) — Mon, 20 Dec 2010 09:14:00 PST

Creamy chocolate and cool peppermint marry to create an easy-to-make pie sure to become a holiday favorite.

Makes 1 pie
Ingredients:

Crust:2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 to 6 tablespoons ice water

Chocolate Peppermint Pie:1/2 cup (1 stick) butter, softened
1 cup (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product*
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled

*Note: Pasteurized egg products are available in the supermarket (Egg BeatersÂ® is the best known). The reason the recipe calls for this product is that the filling is not cooked, and there is a salmonella risk associated with eating raw eggs.
Directions:
Pie Crust:In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.

Preheat oven to 400Â°F.

Roll dough into a 12-inch circle. Gently fold the crust into quarters, center over 9-inch pie plate and unfold. Ease the crust into the plate. Trim pastry, leaving a 1-inch overhang beyond plate edge. Fold crust edge under and crimp or flute the edge using a fork or your fingers.

Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake for 15 minutes, remove foil. Bake an additional 10 to 15 minutes, until crust is golden. Remove to a wire rack; cool completely.

Filling:In a bowl, beat butter, cream cheese and sugar together.

Combine egg product and whipping cream, gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in a small bowl. Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes.

Return reserved butter mixture to bowl, add cooled semi-sweet chocolate; beat well. Spread over white chocolate layer. Refrigerate at least 2 hours.

Baked Apricot Chicken

noreply@blogger.com (Kens Kreations) — Mon, 20 Dec 2010 09:12:00 PST

Ingredients

12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Nutritional Information

Amount Per Serving Calories: 342 | Total Fat: 20.1g | Cholesterol: 59mg

No Senior discount!

noreply@blogger.com (Kens Kreations) — Sat, 11 Dec 2010 11:08:00 PST

Body cans and pat downs

noreply@blogger.com (Kens Kreations) — Sat, 11 Dec 2010 11:06:00 PST

Pecan-Cinnamon Wafers

noreply@blogger.com (Kens Kreations) — Sat, 11 Dec 2010 11:04:00 PST

These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.

4 dozen cookies

INGREDIENTS

1/2 cup unsalted butter
3/4 cup granulated sugar, divided
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups whole-wheat pastry flour (see Note)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped pecans
1 1/2 teaspoons ground cinnamon

PREPARATION

Beat butter, 1/2 cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy. Add egg and vanilla and beat well. Combine flour, baking powder and salt in a medium bowl and add to the butter mixture. Beat on low speed until combined. Stir in pecans.
Divide the dough in half and use lightly floured hands to shape each portion into a 6-inch round log. Wrap each log in wax paper and freeze until firm, at least 1 hour.
Preheat oven to 350°F.
Unwrap the dough and let stand at room temperature for 5 minutes. Combine the remaining 1/4 cup granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 (1/4-inch-thick) cookies. Place the cookies about 2 1/2 inches apart on ungreased baking sheets.
Bake, one batch at a time, until lightly browned, 10 to 12 minutes. Transfer to wire racks to cool.

TIPS & NOTES

Make Ahead Tip: Wrap dough in wax paper and plastic wrap and freeze for up to 3 months. Store cookies airtight for up to 5 days or freeze for up to 3 months.

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Both are available in large supermarkets or natural-foods stores (or online from bobsredmill.com or kingarthurflour.com). Store in an airtight container in the freezer.

NUTRITION

Per cookie: 63 calories; 4 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 7 g carbohydrates; 4 g added sugars; 1 g protein; 1 g fiber; 26 mg sodium; 13 mg potassium.

Beef Tenderloin With Roasted Shallots

noreply@blogger.com (Kens Kreations) — Sat, 11 Dec 2010 11:01:00 PST

Ingredients

3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Directions

Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutritional Information

Amount Per Serving Calories: 653 | Total Fat: 50.6g | Cholesterol: 132mg

Easy & Cheesy Presents Under the Tree and On the Table

noreply@blogger.com (Kens Kreations) — Sat, 11 Dec 2010 10:57:00 PST

Easy & Cheesy
Presents Under the Tree and On the Table

Christmas morning is one of the most special of the year for millions of American families. There's the race to see if Santa did indeed make it down the chimney once again, whichâ€”miraculouslyâ€”he most likely did, gift sack in hand. The festivities call for a special breakfast, too. It's a time to put pure food enjoyment first, and here's an easy, celebratory way to do itâ€”warming and puffy stuffed French toast accentuated by mild and buttery Wisconsin Havarti cheese, a Danish-style specialty. This memorable breakfast/brunch entrÃ©e will be enjoyed by old and young alike. You may substitute another fruit sauceâ€”even a sweet cranberry sauceâ€”for the blueberry topping, if you like.

Indulgent Stuffed French Toast with Wisconsin Havarti

Servings: 8 to 10
Ingredients:

1 16-ounce challah or French bread loaf, cubed
1 8-ounce package Wisconsin Havarti Cheese, cut into thin slices
6 large eggs
4 cups milk
1/2 cup sugar
1 1/2 teaspoons ground cinnamon, divided
2 tablespoons butter, melted
1/4 cup maple syrup
1 1/2 cups fresh or frozen blueberries
1 12-ounce jar blueberry preserves

Cooking Directions:
Preheat oven to 350Â°F.

Arrange half of bread cubes in lightly buttered 13x9x2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes.

Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle remaining cinnamon over the top. Cover baking pan with foil.
Bake for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast.

Peppermint Nanaimo Bars

noreply@blogger.com (Kens Kreations) — Sat, 11 Dec 2010 10:56:00 PST

December 9, 2010

Peppermint Nanaimo Bars
By Jessie Oleson, CakeSpy
Nanaimo bars are unbelievably rich, incredibly indulgent, and completely irresistible. This version embodies the festive flavors of the holiday season. The classic bar gets a minty makeover, yielding a rich, creamy, buttery and refreshing treat that is the kind of confection that peppermint patties hope to be when they grow up.

Makes about 24 bars

Adapted from the Official City of Nanaimo recipe

Ingredients:
Bottom Layer:1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg beaten
1 1/4 cups graham wafer crumbs
1 cup coconut
1/2 cup finely chopped almonds

Middle Layer:1/2 cup unsalted butter
2 tablespoons heavy cream
2 tablespoons vanilla custard powder (instant vanilla pudding works in a pinch)
1 teaspoon peppermint extract
2 cups confectioners' sugar
several drops of green food coloring (optional)

Top Layer:4 ounces good quality dark chocolate
1/2 teaspoon peppermint extract
2 tablespoons unsalted butter

Directions:
Prepare the bottom layer. Melt butter, sugar and cocoa in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased, parchment-lined 8" x 8" pan. Let chill in the refrigerator until cool to the touch.

To make the middle layer, cream butter, cream, custard powder, peppermint extract, and confectioners' sugar together well. Beat until light; it should be a thick consistency, but still spreadable. If desired, stir in food coloring until completely mixed in. Spread over bottom layer, making sure that it is as flat as possible (I use a metal spatula to "scrape" it into a flat top). Return to the fridge until the middle layer is completely set. Sometimes I even put them in the freezer so that they will be extremely firm before adding the top layer.

For the top layer, melt chocolate and butter over low heat. Add the peppermint extract and stir until incorporated. Cool. Once cool, but still liquid, pour over second layer, very gently spreading so that it covers the entire layer--you will need to do this fairly quickly so that the second layer doesn't start to melt or meld with the top layer. Let chill in the refrigerator for at least a half-hour. Serve lightly chilled, or let come to room temperature.

When you're ready to serve, use a sharp knife to slice the bars, and keep a towel on hand to clean the knife frequently between cuts to ensure clean, good-looking bars which showcase the pretty layers.

Big Foot(s)

noreply@blogger.com (Kens Kreations) — Mon, 06 Dec 2010 10:15:00 PST

Basil Tomato Soup

noreply@blogger.com (Kens Kreations) — Mon, 06 Dec 2010 10:14:00 PST

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Ingredients

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter or margarine

Directions

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Turkey pot pie

noreply@blogger.com (Kens Kreations) — Mon, 06 Dec 2010 10:10:00 PST

Another thing to be grateful for: A delicious and fun way to use that leftover turkey. This pot pie is filled with turkey, pearl onions, mushrooms, potatoes and peas. Enjoy!

Turkey pot pie

Prep: 40 minutes

Total time: 2 hours
Servings: 8 to 10

Ingredients:
1 3/4 cups flour, divided
3 tablespoons chopped fresh herbs (a mixture of parsley, chives, tarragon and chervil)
Kosher salt
Scant 1/2 teaspoon sugar
9 tablespoons chilled butter (1 stick plus 1 tablespoon), divided
1 tablespoon vegetable shortening, optional
Ice water
4 cups chicken broth (or homemade turkey stock), and more as needed
20 pearl onions, trimmed and peeled
3 carrots, peeled and diced into 1/2 -inch pieces
3 celery stalks, diced into 1/2 -inch pieces
12 cremini mushrooms, sliced
1 1/2 cups diced red boiling potatoes, cut into 1/2 -inch cubes
2 leeks, trimmed, quartered lengthwise and diced into 1/2 -inch pieces
1/2 cup fresh or frozen peas
4 1/2 cups cooked turkey (about 1 1/4 pounds), cut into 1 1/2 -inch cubes
1 cup heavy cream
Pepper
1 egg yolk, optional

1. In a large bowl, mix together 1 1/2 cups flour, the herbs, a scant half-teaspoon salt and the sugar. Cut 6 tablespoons (three-fourths stick) butter into one-half-inch pieces and, with a pastry cutter, two knives or your fingers, quickly work the butter (and optional shortening) into the flour until it is reduced to pea-sized pieces. Sprinkle ice water, 1 tablespoon at a time and no more than 5, into the mixture and fluff with a fork until the dough is just moist enough to gather into a ball. Do not overwork the dough. Flatten the ball into a disk and cover tightly with plastic wrap. Refrigerate at least 30 minutes to chill thoroughly.

2. Meanwhile, in a large saucepan, bring the broth to a simmer over high heat. Reduce the heat to maintain a bare simmer. Add the onions and poach for 2 minutes. Stir in the carrots, celery, mushrooms and potatoes and cook at a gentle simmer until crisp-tender, about 10 minutes. Add the leeks and peas for the last half minute of simmering.

3. Drain the vegetables, reserving the broth. Place the vegetables in a 2 1/2 -quart baking dish and add the turkey, stirring gently to combine evenly.

4. Measure the broth, adding additional if needed to bring the volume to 4 cups. Place the broth back in the saucepan and reduce over high heat by half to 2 cups. Remove from heat and set aside.

5. Make the velouté (sauce):In a medium heavy-bottom saucepan, melt the remaining 3 tablespoons butter over medium high heat. Sprinkle the remaining one-fourth cup flour over the melted butter and cook, stirring constantly, to make a white roux, about 3 minutes. Do not let the roux color. Off heat, whisk the reduced broth into the roux, then stir in the cream and bring to a gentle boil. Cook just until the mixture coats the back of a spoon, about 3 minutes, stirring constantly. Remove from heat and season with 1 teaspoon salt and one-eighth teaspoon pepper, or to taste.

6. Pour the velouté over the vegetables and turkey in the baking dish, check the seasoning, and set aside. Heat the oven to 400 degrees.

7. On a lightly floured board or surface, roll the dough so it is large enough to cover the top of the dish with 1 inch hanging over the side. Drape the dough over the filled dish, trimming the sides to even them out. Roll up the edges and crimp over the edge to seal the pie.

8. If you'd like, mix the egg yolk with a teaspoon of water and brush over the crust to give it a rich sheen as it bakes.

9. Slit the top of the crust in a few places to allow steam to escape as the pie bakes.

10. Place the pie in the oven and bake for 20 minutes. Reduce the heat to 375 degrees and continue to bake until the crust is golden and the sauce is bubbling, an additional 10 to15 minutes.

11. Let the pie rest for at least 15 minutes before serving. It will stay warm for quite a long time.

Note: Adapted from Bradley Ogden's recipe for chicken pot pie from his book, "Breakfast, Lunch & Dinner."

Nutrition information:
Each of 10 servings: 438 calories; 25 grams protein; 34 grams carbohydrates; 3 grams fiber; 23 grams fat; 13 grams saturated fat; 108 mg. cholesterol; 599 mg. sodium.

Scotch Rosemary Biscuit Cookies

noreply@blogger.com (Kens Kreations) — Mon, 06 Dec 2010 10:06:00 PST

This unique recipe pairs the piney aromatic flavor of rosemary with the smoky tones of scotch in a delicious butter biscuit cookie. Parmesan cheese helps set off the sweet flavor with a bit of savory goodness.

Makes 3 dozen cookies

Ingredients:
1 cup (1 stick) butter
2 tablespoons honey
1/4 cup sugar, plus 2 tablespoons
1 egg
1/4 cup heavy cream
2 tablespoons scotch (peaty and smoky)
1 teaspoon rosemary chopped fine + 1 teaspoon chopped for garnish
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roughly grated Parmesan

Directions:
Using a stand or hand mixer, cream butter together with honey and 1/4 cup sugar. Blend in egg, cream and scotch. Once nicely blended, add 1 tsp chopped rosemary. Set aside.
In another bowl, mix together flour, baking powder and salt. Add dry ingredients into wet ingredients to make a slightly sticky batter. Roll batter into a log and wrap with cellophane. Chill for 30-60 minutes.
Preheat oven to 325 degrees. Slice dough in 1/4" slices. On a plate, mix remaining 2 tablespoons sugar with chopped rosemary. Press cookies into sugar and chopped rosemary and then sprinkle a small amount of grated Parmesan on top.
Lay out on baking sheet about an inch apart. I suggest using parchment paper or a silicon mat on your baking tray to help reduce risk of burning. Bake cookies for 15 - 18 minutes until bottoms are lightly golden and cheese is caramelized. Set out to cool on wire rack. Store in air tight container.

Aztec Fudge

noreply@blogger.com (Kens Kreations) — Mon, 06 Dec 2010 10:04:00 PST

This easy-to-make fudge balances rich chocolate flavors with the slight heat of ancho chile pepper.

Makes 64 pieces

Ingredients:
20 ounces semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ancho chile pepper*
1 can (14 ounces) sweetened condensed milk
1 cup sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces
3 cups miniature marshmallows
1 tablespoon pure vanilla extract

Directions:
Line an 8-inch square pan with foil allowing edges to extend beyond pan; butter the foil.

In a large bowl, combine chopped chocolate, cinnamon and ground ancho chile pepper.

In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium heat, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted. Remove from heat and immediately pour over chopped chocolate mixture; let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.

Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces. Store in airtight container in refrigerator for up to 3 weeks.

*Add more or less ancho chile pepper to desired spice level.

Tip

To avoid coarse, grainy fudge, stir the mixture as little as possible from the time the sugar is completely dissolved through cooking and cooling stages. Stirring the sugar mixture, particularly during the cooling phase, can trigger sugar crystal formulation.

Lovers Lane?

noreply@blogger.com (Kens Kreations) — Thu, 04 Nov 2010 11:04:00 PDT

Chicken & Spinach Soup with Fresh Pesto

noreply@blogger.com (Kens Kreations) — Thu, 04 Nov 2010 11:01:00 PDT

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pestoswirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

INGREDIENTS

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)

PREPARATION
1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
NUTRITION

Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6g fiber; 691 mg sodium; 529 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Folate & Vitamin C (20% dv).

1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat

Gourmet Chicken Sandwich

noreply@blogger.com (Kens Kreations) — Thu, 04 Nov 2010 10:57:00 PDT

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Directions

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Nutritional Information

Amount Per Serving Calories: 303 | Total Fat: 18.1g | Cholesterol: 76mg

Pumpkin Turkey Chili

noreply@blogger.com (Kens Kreations) — Thu, 04 Nov 2010 10:54:00 PDT

Ingredients

Cook Time:
20 Min

Ready In:
30 Min

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Directions

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Nutritional Information

Amount Per Serving Calories: 303 | Total Fat: 18.1g | Cholesterol: 76mg

iPhone of Bars...

noreply@blogger.com (Kens Kreations) — Wed, 27 Oct 2010 10:36:00 PDT

Pumpkin Cinnamon Apple Donuts

noreply@blogger.com (Kens Kreations) — Wed, 27 Oct 2010 10:34:00 PDT

This recipe comes courtesy of Cherry Tea Cakes ! These just look so good, and sound so tasty, I had to share this-Kent@Kens Kreations blog

"The beautiful fall flavors of pumpkin, cinnamon, and apples coming together into a wonderful cake doughnut perfect for the season! "

"These little doughnuts are coming from the breakfast I did last week. They are chock full of yummy apples, and pumpkin and cinnamon and nutmeg, or in other words, chock full of YUM! I took a large parcel of them with us on the road trip. It was so hard not to eat them all in one sitting! I hope you like them too! "

Pumpkin Apple Cinnamon Cake Donuts

1-1/4 cups all-purpose flour

1 cup white sugar

½ teaspoon Vietnamese cinnamon

½ teaspoon freshly ground nutmeg

½ teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 eggs, lightly beaten

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 cup peeled, cored and chopped apple

1 cup powdered sugar

2 teaspoons Vietnamese cinnamon

apple cider or water

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 doughnut molds.

In a large bowl, sift together flour, sugar, cinnamon, nutmeg, ginger, baking soda and salt. In a separate bowl, mix together egg, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into doughnut molds filling roughly half full.

Bake for roughly ten minutes, or until a toothpick inserted comes out clean. Allow to cool, and decorate accordingly.

To make the apple cinnamon glaze mix powdered sugar and cinnamon together in a bowl. Add cider or water until you reach the desired consistency. Dip each doughnut in and allow glaze to set.

Enjoy!

Squash & Leek Lasagna

noreply@blogger.com (Kens Kreations) — Wed, 27 Oct 2010 10:28:00 PDT

Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but I recommend Parmigiano-Reggiano for its superior flavor.

2 servings

Active Time: 1 hour

Total Time: 2 3/4 hours

INGREDIENTS

10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
1/4 cup toasted pine nuts, (see Tip)

PREPARATION

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).

TIPS & NOTES

Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350Â°F for 1 hour, then uncovered for 30 minutes more.

Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per serving: 277 calories; 9 g fat (4 g sat, 2 g mono); 19 mg cholesterol; 37 g carbohydrates; 14 g protein; 6g fiber; 464 mg sodium; 514 mg potassium.

Nutrition Bonus: Vitamin A (150% daily value), Calcium & Vitamin C (30% dv), Iron (15% dv)

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

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