Tag Archives: recipe

Honey-Date-Thyme Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Honey-Date and Thyme Scones.

Honey-Date and Thyme Scones.

Today I just had to bake something.  It didn’t have to be sweet; I simply wanted something hot and flaky fresh out of the oven.  I rationalized that if there was no sugar in it,  made with part whole wheat flour, and included honey and dates, how could it possibly be bad for me.   And also because they contain the herb thyme, these scones are technically savory, not sweet.  I will have one when they come out of the oven, the rest will be saved for breakfast(s).

IMG_3947

I don’t know why I’m obsessing so much about this and feeling guilty, the weight is coming off as planned, but I don’t want to hit a plateau and then say to myself, “that’s because you ate the scones”. Guess I’ll just have to chance it, because the aroma of these scones baking makes them too good to pass up.  Soooo, if you’re on a diet journey like I am and you’re craving something really good, but also good, i.e.. healthy, for you, give these a try.  And try not to feel guilty!

HONEY-DATE-THYME SCONES

Yield:  12  3″ scones

Ingredients:

  • 3 cups self-rising flour, (see below for a substitute)**
  • 1 stick salt-free butter
  • 1 cup milk
  • 2 Tbsp.  Honey,  overflowing
  • 1 cup chopped dates
  • 2 Tbsp. fresh thyme leaves, plus 12 small sprigs for decorating

**In place of self-rising flour, use 3 cups regular all-purpose flour, plus 1 Tbsp. baking powder and 1/4 tsp. salt.  I used half white flour and half whole wheat flour, i.e. 1 1/2 cups of each.

Directions:

1.  Grease 2  baking sheets or line with parchment paper.  Preheat oven to 350*F.

2.  Measure out flour in a large bowl.  Cut in butter with a pastry cutter till coarse crumbs form.  Stir in thyme leaves.

3.  In a smaller bowl combine milk and honey and stir with a whisk to blend well.

4.  Add liquid ingredients to dry and mix lightly,  do not over mix.  If the dough remains shaggy and doesn’t come together add a drizzle of milk until it just holds together.  Stir in the dates.

5.  Turn out onto a floured board and knead 2 -3 times.  Roll out to  1 -inch thickness.

Roll out to about 1/2-inch thickness.

Roll out to about 1-inch thickness.

Cut out with a 3 – inch biscuit  cutter and place onto prepared baking sheets.

6.  Brush the tops of scones with a little milk or cream and lay a small sprig of thyme on top of each one.

Cut out with biscuit cutter. Brush tops with milk, and garnish with sprig of thyme.

Cut out with biscuit cutter. Brush tops with milk, and garnish with sprig of thyme.

Bake for 20 – 25 minutes at 350*.    My scones were perfectly baked at 20 minutes.

Browned and flaky, fresh out of the oven.

Browned and flaky, fresh out of the oven.

Serve warm with a little butter to melt into all the crevices.

Serve warm with a little butter to melt into all the crevices.

SOURCE:    slightly adapted from   lepirate.com  (blog)

A Meal for Cinco de Mayo

Posted by deliciousonadollar in Main Dish, Quick Meals, Salads, Side Dish and tagged with , , , , , , , , , , , ,
Mexican chicken, yellow rice, and black bean and corn salad.

Mexican chicken, yellow rice, and Southwestern black bean salad.

With this Sunday coming up being the 5th of May, that means its Cinco de Mayo.  This Mexican holiday commemorates the victory of Mexican military over the French at the battle of Puebla during the Franco-Mexican War in 1862.  This relatively little known holiday is a big day in Mexico and Mexican and Chicano communities.  Over the past few years, since Mexican foods have become so popular here in the U.S., this little holiday has also gained importance and now provides a good reason/excuse for putting together a Mexican meal and perhaps having a party.  Pinatas anyone?

The Mexican Chicken recipe produces an extremely tasty dish that is low in calories, fat, and carbohydrates.  It can be served over rice, or wrapped in a tortilla, or simply eaten as is.

Mexican Chicken

Mexican Chicken

Along with it I served yellow rice, for those who can eat carbs, and a corn and black bean  salad.   The recipe for the salad is included here also.

The menu included Mexican Chicken, yellow rice, and corn and black bean salad.

The menu included Mexican Chicken, yellow rice, and Southwestern black bean salad.

I love this salad as it makes a great side dish, or appetizer served with chips.  It can also be used as a topping on taco salads or served with grilled meats.  Nutritionally, it is very low in saturated fat, and loaded with antioxidants.  The carbohydrates that the beans and corn provide are complex carbs for the most part, and do not have an immediate impact on blood sugar.  Use fresh sweet corn when it is in season, otherwise, frozen, thawed corn,  or canned corn will work just fine also.

MEXICAN CHICKEN

The menu includes all these ingredients plus chicken.

The menu includes all these ingredients plus chicken.

Servings:   about 4

Ingredients:

  • 1 pound boneless chicken breasts
  • 1 tsp. taco seasoning
  • salt to taste
  • 1/2 cup enchilada sauce
  • 4 oz. shredded cheddar cheese
  • 3 green onions, chopped

1.  Preheat oven to 350*F.   Grease or spray an 8-inch  baking dish.

2.  Sprinkle chicken on all sides with the taco seasoning.

Sprinkle chicken all over with taco seasoning.

Sprinkle chicken all over with taco seasoning.

Grill or pan sauté  until just cooked.  Remove from the pan or grill and cut into smaller bite-size pieces.

Pan grill or saute the chicken breasts.

Pan grill or saute the chicken breasts.

Cut into smaller pieces and coat with enchilada sauce.

Cut into smaller pieces and coat with enchilada sauce.

3.  Place chicken in the prepared baking dish, sprinkle with salt if desired, and add enchilada sauce.  Toss to coat with the sauce.  Sprinkle cheese over the top.

Spread in a baking dish.

Spread in a baking dish.

Top with grated cheese.

Top with grated cheese.

4.  Bake at 350* for 10 – 20 minutes until heated through and bubbly.  Scatter green onions over the top.

Once baked, sprinkle with green onions.

Once baked, sprinkle with green onions.

Serve over rice or wrapped in a tortilla if desired.  The yellow rice I served was Carolina brand packaged mix that only required water added before cooking.

Nutritional index:  calories, 266,  carb. 4 g.  fat, 12 g.

SOURCE:   genaw.com/low carb

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SOUTHWESTERN BLACK BEAN SALAD

SERVINGS:   about 6 – 8

Ingredients:

  • 15,5 oz. can black beans, rinsed and drained

    Corn and black bean salad with avocados.

    Southwestern black bean salad with avocados.

  • 9 oz, cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped,  or cherry tomatoes, halved
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • 1 1/2 – 2 limes, juiced
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro, chopped ( or more to taste)
  • salt and pepper to taste
  • 1 medium avocado, diced
  • 1 jalapeño, diced.  (optional)

Directions:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.

Squeeze fresh lime juice into the mixture (to taste) and olive oil.  Marinate in the refrigerator for 30 minutes.   Add avocado before serving.

A delicious side dish, topping or dip, and so good for you!

A delicious side dish, topping or dip, and so good for you!

Nutritional profile:  Wt. Watcher Points+;  2 pt.,  calories: 79.5,   fat:  3.5 g.,  Carb:  12 g. Sodium:  127mg.(with no added salt)

SOURCE:    skinnytaste.com

Pineapple Chicken (or Turkey) Salad

Posted by deliciousonadollar in Dressings, Sauces, Quick Meals, Salads, Sandwichs and tagged with , , , , , ,
Pineapple chicken salad

Pineapple turkey salad

This is one of my favorite ways to make use of left-over chicken or turkey.  Ordinarily we would associate cranberries with chicken or turkey, but here the fruit is pineapple.  You might think it rather odd, but trust me it really works.  The sweet bits of pineapple provide a counterpoint to the other savory ingredients.  Once this salad is made you have several options about how to serve it.

Second-time-around turkey makes a delicious salad.

Second-time-around turkey makes a delicious salad.

The obvious way to eat it would be as a sandwich on a crusty roll,  or you could serve it as part of a salad plate as I have done here, or it makes a very nice wrap, either using a tortilla or just a large lettuce leaf.  The recipe is quick to make, and seems like a perfect light meal for springtime or any special occasion you may have coming up.  I hope you enjoy it!

The original recipe called for chicken, but I substituted turkey as that is what I had left over.

PINEAPPLE CHICKEN SALAD

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

Yield:   about 6 servings

Ingredients:

  • 2  1/2 cups shredded or diced chicken  (or turkey)
  • 1/2 cup coarsely shredded carrots
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped celery
  • 3/4 cup diced fresh pineapple
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup plain low-fat yogurt
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

In a large mixing bowl, combine the shredded chicken, carrots, green onions, celery and pineapple .

In another small bowl, mix together the mayonnaise, yogurt, Worcestershire sauce, garlic powder, salt and pepper.  Stir well to combine.

Add dressing to chicken mixture and stir well to coat and evenly combine.  Taste and adjust seasonings as needed.  Refrigerate until ready to serve.

A light, refreshing springtime lunch.

A light, refreshing springtime lunch.

SOURCE:    Cooking Light

Let’s Talk Turkey

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , ,

Many people, I think, associate turkey with Thanksgiving and only cook it at that time of year.  Aside from using ground turkey for burgers and occasionally in chili,  I never cook a turkey whole, or even make turkey parts, so I count myself in that group of cooks who only cook it for the holiday.

That changed this past week when my supermarket ran a special on turkey parts.  What got my notice was the fact that half turkey breasts were available as well as legs and wings.  Turkey, of course is comparable to chicken with its high protein, low fat, no carb profile but turkey has a richer, deeper flavor.   So I bought half a breast and two wings (always my favorite part of roast turkey).   The question that followed was how to cook it?

A slow cooker, turkey parts, gravy, and onion soup mix.

A slow cooker, turkey parts, gravy, and onion soup mix.

Since I had a few busy days ahead of me, I decided to roast it in my slow cooker.  With just a couple of additional items for flavor and to make a nice gravy,  I  put it all in the crock pot and as the jingle goes,  ” set it and forget it”.   When I returned home later in the afternoon the house smelled wonderful, sort of like Thanksgiving dinner cooking.  To round out the meal for that night’s dinner I made mashed turnip, instead of mashed potatoes, and a green salad to which I added dried cranberries and chopped hazelnuts.  We felt like we had eaten a very full and satisfying meal, but it was extremely low in carbohydrates and fat.  Woo-hoo!   We “gobbled” it up!

This meal looked and smelled so good and I was so hungry, I forgot to take a picture of the final entree as it was served.  Sorry!

SLOW COOKER ROAST TURKEY PARTS

Let the slow cooker do it for you. Set it and forget it1

Let the slow cooker do it for you. Set it and forget it1

SERVINGS:    depends on size and number of parts used

INGREDIENTS

  • 1 whole or half turkey breast, 2 turkey wings
  • 1 jar low-fat turkey gravy such as Heinz ( or two, if lots of gravy is desired)
  • 1 package dry onion soup mix such as Lipton**
  • poultry seasoning to sprinkle

1.  Empty the jar of gravy into a small bowl, and add about 1/4 cup dry onion soup mix.  Stir to combine.  Put 2 – 3  spoonfuls of this mixture in the bottom of the crock pot, just to cover it and prevent the turkey from sticking to the bottom.

2.  Using another Tablespoon or so of the onion soup mix,  rub it under the skin of the turkey breast.  Then sprinkle outside of skin with poultry seasoning.   Do the same with the other parts you are using.  Layer them into the crockpot, pouring some of the gravy mixture between layers.  Pour remaining gravy over the top.

3.  Cover, and cook on low for about 8 hours.

4.  The juices that accumulate can be thickened with a bit of flour, for a nice gravy that is very tasty.

**When I use prepared mixes like this, I always make note of the amount of sodium they contain–which can be high–so I do not add any additional salt.

This recipe was eaten by only two of us, so there was turkey left for another use.  Stop back tomorrow to see what I did with “second-time-around turkey”.

SOURCE:    a   Carolyn Original

Stuffed Cabbage Casserole

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , , ,
Stuffed Cabbage Casserole

Stuffed Cabbage Casserole

Several months ago, my husband’s office staff got together for a pot-luck luncheon.  One of the dishes that was prepared for the luncheon was this one, that Mr. D. described as “layered like lasagna without the noodles”, and he declared that it was fabulous.  I suggested that he ask for the recipe which he did.  I want to thank Maggie for first making the dish and also Cheryl for sharing the link to the web site where I got the recipe.

This dish is basically a deconstructed version of stuffed cabbage, so if you love stuffed cabbage, you’re going to love this dish.  The idea is to layer shredded cabbage with ground beef, brown rice and a tomato sauce, then bake and finish off with melted cheese on top.

Just as good the second time we had it .

Just as good the second time we had it .

I had the remains of a large head of cabbage and wanted to do something with it besides make coleslaw, so remembering about this casserole dish I went looking for it.   Since the web site is called “Skinnytaste.com“, I felt pretty sure it would fit into my new diet routine.  Actually, I was browsing the web looking for a skinny person to eat, but this is what I came up with instead.  It will have to do!  🙂

To make a long story short, it turned out great.  Even though stuffed cabbage doesn’t usually contain cheese,  the addition of a cheese topping here seems like the finishing touch to a very delicious casserole.  A full recipe is meant to make 10 servings.  If this is too much you can make half the recipe, or make and freeze some.  It can be reheated for another time.  As you can see here I portioned the left-overs into individual casseroles for ease in reheating, covering with foil and reheating them in the oven.

STUFFED CABBAGE CASSEROLE

Servings:   about 10

Ingredients

Cabbage, onion, ground beef, tomato sauce, and seasonings.

Cabbage, onion, ground beef, rice, garlic, and seasonings.

  • 2 tsp. olive oil, divided
  • 1 lb. 95% lean ground beef
  • 1 large onion, chopped
  • 1 Tbsp. finely minced garlic
  • 1 tsp.sweet Hungarian Paprika
  • 1/2 tsp. dried thyme
  • salt and ground pepper to taste
  • 1 large head cabbage, coarsely chopped
  • 1 can ( 14.5 oz.) petite dice tomatoes with juice
  • 1 can ( 15 oz ) tomato sauce
  • 1/4 cup water
  • 2 cups cooked brown rice
  • 2 cups low-fat mozzarella cheese

Instructions

1.  Preheat oven to 350*F.   Spray a large casserole dish with non-stick spray.   My dish was 13″ X 9″.

2.  Heat a large frying pan on medium heat.  Add the ground beef and cook until it’s browned and cooked through, breaking apart as it cooks.  Remove and set aside.

Browning the meat

Browning the meat

3.  In the same pan, add 1 tsp. olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, thyme, and paprika and cook about 2 minutes more.

Cook onion and garlic with seasonings.

Cook onion and garlic with seasonings.

Then add the diced tomatoes and juice,plus the tomato sauce.

Add the tomatoes and sauce.

Add the tomatoes and sauce.

Then add the ground beef and water to the pan.  Simmer until it’s hot and slightly thickened,  about 15 minutes.

Add the browned beef and water to the pan.

Add the browned beef and water to the pan.

4.  While it simmers, core and cup up cabbage.  Heat remaining olive oil in another large frying pan or dutch oven;  add the cabbage and cook over medium heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.  Season with salt and pepper.

Saute the cabbage until wilted.

Saute the cabbage until wilted.

5.  When the meat and tomato mixture has cooked and thickened a bit, stir in the 2 cups cooked rice and gently combine.

Add the cooked rice.

Add the cooked rice.

6.  To prepare casserole,  layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Layering it up.

Layering it up.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Cover with foil and bake.

Cover with foil and bake.

7.  Remove foil and sprinkle on cheese.  Bake uncovered an additional 15 – 20 minutes, until cheese is melted and starting to brown slightly.   Serve hot.

Cover with grated cheese and bake until melted .

Cover with grated cheese and bake until melted .

This freezes well if you have left-overs.  To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a baking dish covered with foil.

SOURCE:   Skinnytaste.com

I Need to Eat a Skinny Person

Posted by deliciousonadollar in Uncategorized and tagged with , , , , , , , ,

If the saying  “you are what you eat”, is true,  then I need to eat a skinny person in order to become one.

collage (black)

Since beginning to write this blog I have wanted to provide my readers with a broad variety of recipes and that has included baked goods and desserts.  Sweets are treats that I used to make only for special occasions and holidays.  I made scones now and then or a sweet bread like banana or zucchini bread. But over the past year I’ve used any reason to bake up bars, cookies, and desserts. Once I get turned on to sugar, and carbs in general, I become a carbohydrate addict wanting more and more. I have to get this under control  in order to lose a few pounds.  This will be difficult because I’m a petite person and not really overweight,  just a little curvy in the wrong places.

heat 185 (2)

The amount of dancing that I do no longer provides the extra calorie burn to keep off the weight like it used to.  The body adjusts to the exercise you do, and soon the exercise that once worked doesn’t do it anymore.  So what is the answer to this problem?   Eat less and exercise more!   Gee, haven’t I heard that somewhere before?  But that is the only thing that works.   So, folks, I plan to cut back on carbohydrates, particularly sugar, potatoes, pasta and breads.  Therefore you will be seeing less of those foods here for a while anyway.  The reason I am starting this effort to lose a few pounds is because I’ve made a commitment to compete in a regional dance competition in August.

heat 221 (2)

In the competition world often times the judges’ decisions comes down to how fast a dancer’s spins are, how clean and precise are her pivots, how fast does she move from here to there?  NOT how correctly does she know her steps/footwork.  Does this surprise you?  Its true,  and having a few extra pounds can slow you down and effect your overall performance.  Not to mention,  I want my gowns to fit properly!!!!

heat 282

It seems then, that the two things I love to do;  cooking and writing this blog, and dancing, are colliding with each other.   For a while at least the dancing side of me is going to be getting more attention as I try to get back in shape.  However, the cooking and blogging will continue with hopefully less  “calorific”  but still blog-worthy foods.   (I think that was a new word I just made up.)

I’ll keep you posted on how it’s going.  Wish me luck!  Included here for your interest are a few pictures of me at previous dance competitions.

Relaxing at the banquet after its all over.

Relaxing at the banquet after its all over.

Spice-Rubbed Steak with Sauteed Mushrooms

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Spice-rubbed steak with sauteed mushrooms.

Spice-rubbed steak with sauteed mushrooms.

What a good spice rub will do for an ordinary cut of meat is amazing.  In this case I use a flank steak, mainly because there is no fat or waste to it, and a 1-pound steak can feed four people, or two with a good amount left over for a salad or lunch.  The spice rub uses readily available seasonings, ones you probably have in your pantry.  That plus the mushrooms elevates this dish to fabulous.

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When I make the spice rub, I like to mix up a double or triple (or quadruple) batch to keep on hand because it is good with chicken and firm fish, too. It calls for ancho chile powder, made from poblano peppers, that have a mild, sweet spicy flavor.  This chile powder can be found in the spice section of most large supermarkets.  Other mildly spicy chile powder can be used in its place if you prefer.   Store the mix in a jar or zip-lock baggie in your spice cabinet for an instant dinner solution.

Any type of mushrooms can be used in this recipe, but a combination with some wild mushrooms in the mix really improves the flavor. Also, if cooking with wine is not an option for you, then substitute beef broth for the Madeira in the recipe.

SPICE-RUBBED STEAK WITH SAUTEED MUSHROOMS

SERVINGS:   about 4

INGREDIENTS

For the rub:

Sliced mushrooms. shallots, and beef broth.

Sliced mushrooms. shallots, garlic and beef broth.

  • 2 teaspoons ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Mix together all the above in a small bowl.

Remaining ingredients

  • 1 pound flank steak, trimmed
  • 5 teaspoons extra virgin olive oil
  • 1/2 cup chopped shallots
  • 5 cloves garlic, minced
  • 1 pound assorted mushrooms, trimmed and sliced
  • 1/3 cup Madeira or dry sherry
  • 1/3 cup low-sodium beef broth
  • 2 Tablespoons chopped fresh parsley

1.  Coat a broiler pan with cooking spray.   Rub the spice mixture evenly over both sides of steak and place on the prepared pan;  let stand at room temperature for about 15 minutes.

Apply spice rub to both sides of steak.

Apply spice rub to both sides of steak.

2.  Meanwhile, position oven rack 3 – 4 inches below broiler, preheat broiler to high.     Heat oil in a large skillet over medium-high heat.  Add the shallots and garlic and cook, stirring occasionally, until starting to soften, about 1 minute.  Stir in mushrooms and 1/4 teaspoon salt and cook stirring occasionally, until the mushrooms release their liquid and begin to brown,  8 – 10 minutes.  Pour in Madeira ( or sherry) and cook, stirring until absorbed, about 1 minute.  Add broth and cook until almost absorbed 2 – 3 minutes.  Remove from the heat and stir in parsley and 1/8 teaspoon ground pepper;  cover and keep warm.

3.  Broil the steak 4 to 6 minutes per side for medium.***  Transfer to a clean cutting board and let rest for 5 minutes.  Thinly slice the steak against the grain and serve with the mushrooms.

Slice steak and serve with mushrooms.

Slice steak and serve with mushrooms.

***An alternate cooking method is on an outdoor grill.  Cook to your desired level of doneness.  If you have a side burner, you can cook the mushrooms on the grill also.   YUM!   We love it this way.

A green vegetable rounds out this meal nicely.

A green vegetable rounds out this meal nicely.

SOURCE:   Eating Well Magazine,  February, 2013

Italian Sausage Soup with Tortellini

Posted by deliciousonadollar in Main Dish, Soups and tagged with , , , , ,
Italian Sausage and Tortellini Soup.

Italian Sausage and Tortellini Soup.

I would love to travel one day to Italy and totally absorb the culture, and especially the foods.  My preference would be to visit the small towns and villages and experience life as the Italians do. I could imagine stopping for lunch at a trottoria, sitting outside at a small table on a terrace and enjoying a special soup with some wonderful crusty bread and cheese.   This is the soup I could imagine having in that kind of setting.

For anyone not familiar with the pasta called tortellini, they are crescent shaped and filled with meat or cheese.  You can purchase them in most large supermarkets as fresh pasta in a refrigerated case or dried and shelf stable in the pasta isle.  I like to keep a package of the dried variety on hand to throw into soups or casseroles, because they provide interest and extra substance, just as they do in this soup.

A hearty bowl of goodness.

A hearty bowl of goodness.

The book I took this recipe from has been around for a long time;  from Pillsbury, ” Hearty Soups and Breads Cookbook”,  1985.  The first time I made this soup we fell in love with it, and it has been in my repertoire of well-loved recipes ever since.  It is very hearty with lots of vegetables and the blend of seasonings makes a well-flavored soup.  If you like a spicy soup, use a hot Italian sausage, instead of the mild variety.  The recipe makes a large amount, about 8 servings, but it freezes well, so its good to make and freeze some for a later meal.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

YIELD:  8 SERVINGS

INGREDIENT LIST:

  • 1 lb. Italian sausage, hot or mild

    All the ingredients.

    All the ingredients.

  • 1 cup coarsely chopped onions
  • 2 garlic cloves, sliced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup dry red wine or water
  • 1  14.5 oz. can diced tomatoes
  • 8  oz. can tomato sauce
  • 2 medium carrots, sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1  medium zucchini, sliced
  • 8  oz. frozen, fresh, or dried, tortellini (or very small ravioli)
  • 3 Tablespoons chopped fresh parsley.
  • Grated Parmesan cheese for serving

1.  If sausage comes in casing,  remove casing.  In 5-quart Dutch oven, brown sausage.  Remove sausage from Dutch oven; drain, reserving 1 Tablespoon drippings in the Dutch oven.

Brown sausage and remove from pan.

Brown sausage and remove from pan.

2.  Saute onions and garlic in reserved drippings until onion is tender.

Saute the onions, till soft.

Saute the onions, till soft.

Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.  Bring to a boil.  Reduce heat; simmer with lid tipped,  30 minutes.

Add the liquids, vegetables and seasonings.

Add the liquids, vegetables and seasonings.

3.  Stir in zucchini, tortellini and parsley.  Simmer another 35 – 40 minutes until tortellini are tender.

Add zucchini and tortellini.

Add zucchini and tortellini.

4.  To serve, sprinkle with Parmesan cheese.

Serve with grated Parmesan cheese.

Serve with grated Parmesan cheese.

Make this soup. You'll be glad you did.

Make this soup. You’ll be glad you did.

SOURCE:    Hearty Soups and Breads,   Pillsbury, 1985

When Skies Turn Gray—–

Posted by deliciousonadollar in Main Dish, Sandwichs and tagged with , , , , , ,
Grilled Turkey Burgers with Coleslaw and Pickles.

Grilled Turkey Burgers with Coleslaw and Pickles.

We’ve had a couple of days with temperatures in the 70’s….nice warm spring days.  From my kitchen window I can see our gas grille, with its cover still over it, on the back deck,  just waiting to be fired up.   My mouth was watering for a juicy burger, so I decided today was the day for our first cookout of the season.

I frequently use ground turkey to make burgers and I had some on hand so that was I used to make the recipe that follows.  In fact the recipe suggests adding creamy coleslaw and pickles to really dress up the burgers.  I set to work shredding the cabbage for my Creamy Garlic Coleslaw which you can find the recipe for here, then I mixed up the burger mixture.  Instead of a bulky hamburg bun I planned to use Multi-Grain Sandwich Thins, since we are cutting back on carbohydrates (again, sigh), and I added some chopped apple to my burger mixture to help keep them juicy.

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As I finished forming the burgers, I looked out the window and noticed that the sun had disappeared, and in its place we now had black clouds rolling in.  You have probably guessed what happened next:  a thunderstorm with pouring down rain.  So much for my cookout!

But you know what I say?  “When the skies turn gray, grill anyway”.  So out came my grill pan and I was still able to make burgers that were grilled, juicy and yummy.  My husband said “you should write about these they are really good.  And so I am.  We topped ours with sliced tomato,  pickle slices, and coleslaw with a thin spread of mayonnaise on the roll.   Perfect in spite of the rain.

GRILLED TURKEY BURGERS

SERVINGS    4

  • 1  1/2 pounds lean ground turkey
  • 1/2 cup fresh soft breadcrumbs
  • 1/2 small onion minced, or chopped green onion
  • 1 Tablespoon dried parsley, or 2 Tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 tablespoon mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup finely diced apple, optional
  • 4 whole wheat hamburger buns, toasted

Assorted toppings:   mustard or mayonnaise, tomato slices, sliced sandwich pickles, creamy coleslaw, thinly sliced apple.

1.  Combine all the above ingredients, except buns, and form into 4  (1-inch-thick) patties.  Do not over mix, and handle lightly or burgers will be mushy. With your finger make a depression in the center of each one.

Make a depression in the center of the burgers to keep them from puffing up.

Make a depression in the center of the burgers to keep them from puffing up.

This keeps them from puffing up, so they retain their shape better. Sprinkle with additional salt and pepper, and grill on a lightly oiled rack over medium-high heat 6 – 7 minutes on each side or until done.  Remove from grill, cover loosely and let rest about 5 minutes.

2.  Spread toasted buns with mustard or mayonnaise.  Top with tomato slices, burger, pickle slices and a spoonful of creamy coleslaw.

These were nicely seasoned and very moist.

These were nicely seasoned and very moist.

SOURCE:   Country Living Magazine

Apple, Cheese and Bacon Quesadillas

Posted by deliciousonadollar in Brunch, Quick Meals, Sandwichs, Snacks and tagged with , , , , , , , ,
Apples, bacon and cheese quesadillas. A lovely combination.

Apples, bacon and cheese quesadillas. A lovely combination.

Are you a recipe clipper?  I think that anyone who enjoys cooking is always looking for new recipes, and magazines are  good resources for recipes.  I count myself in that group of cooks who are  always “on the hunt”.  In fact I tear out so many recipes that I have a system for organizing them and deciding which ones are keepers and which ones don’t make the cut.

For anyone who might benefit from my system,  this is what I do:

1.  Read magazine and “dog-ear” pages with a recipe that interests me.

Fold over pages that have recipes that interest me.

Fold over pages that have recipes that interest me.

2.Before discarding the magazine, look again at those pages and decide if I want to try the recipe.  If yes, then I tear out the page, and it goes into a pile with other torn-out pages.

The pile of torn-out pages grows large.

The pile of torn-out pages grows large.

3.  When the pile gets precariously high, I designate an afternoon or three?, and go through them all.  If I’m still interested in any of the recipes I trim them more carefully, and then file in folders that are named in broad categories, like bars, cookies, desserts, soups, chicken, etc.

My file of files.

My file of files.

4.  When I want to make something new, or have ingredients on hand to use, I go to a specific folder to see what’s there that I might want to try out.

5.  Then I make the recipe to test it out.  If it meets my requirements such as did we like it,  was it straightforward and easy to prepare, have readily available ingredients, reasonable cost to make,  cooked in a reasonable time frame?  Then it gets mounted into a notebook as a “keeper”, that will enter my cycle of recipes; or become a go-to when I want to make something special.

I have several afternoon's work to do!

I have several afternoons’ work to do!

I have written all the above with tongue-in-cheek, as I can imagine you are thinking to yourself (or saying out loud even) “what, is she crazy?”   Well, yes. a little.  According to the Myers-Briggs Personality Assessment Test I am a pointy-head sequential in the grand scheme of things, and detailed organization is one of my traits.   Ha-ha-ha!    🙂

OK, so what does all this have to do with today’s recipe?  The story is this:  on Saturday, my husband went out on an errand, and before he left, he asked me what we would be having for lunch.  I replied that I didn’t know, because my supplies were pretty low, and we had eaten up all the leftovers.  But I reassured him  that “I’ll think of something”.  So while he was out I consulted my folder labeled ” Pizza and Sandwiches”, and in there found a recipe for Apple and Brie Quesadillas that I had been wanting to try.

The recipe called for a Granny Smith apple, Brie cheese and flour tortillas.  Now, I didn’t have any Brie to work with but I did have some cheddar, and some Monterey Jack.  So I improvised, using those cheeses,  a Rome apple instead of Granny Smith, and added some crumbled bacon to the mix to create my recipe for Apple, Cheese and Bacon Quesadillas.  When my husband came home he said, ” I see it didn’t take you long to think of something”.    They were very good, we liked them very much,  I’ll make them again.  End of Story!

Makes a satisfying light lunch.

Makes a satisfying light lunch.

Included here is the original recipe for Apple and Brie Quesadillas, and how I modified it.

APPLE, BRIE  (and BACON)  QUESADILLAS

SERVES   2   Adjust amounts accordingly for more servings.

  • 1  Granny Smith apple  (or other firm apple), thinly sliced
  • 4  teaspoons olive oil, divided
  • 4   8-inch flour tortillas  (I  used  2  10-inch tortillas)
  • 8 ounces Brie cheese, sliced, rind removed  ( I used a combination of grated cheddar, and Monterey Jack cheeses, about 1 cup )
  • 2 strips bacon, cooked and crumbled  (my addition)
  • 1 Tablespoon whole-grain mustard
  • 1 Tablespoon maple syrup

1.   Preheat a grill pan over medium-high heat.  Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.

Spread apples on grill pan and cook till barely tender.

Spread apples on grill pan and cook till barely tender.

Try to get some nice grill marks on the apples.

Try to get some nice grill marks on the apples.

2.  Lay the tortillas on a cutting board.  Top each with half the apple, half the bacon, and half the cheese, placing the filling on only half of  each tortilla.  Then fold the tortillas in half to cover the filling.

Spread a layer of apples and bacon on half the tortilla.

Spread a layer of apples and bacon on half the tortilla.

Top with shredded cheeses.

Top with shredded cheeses.

3.  Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat.  (I sprayed mine with olive oil spray and cooked them on the grill pan I used for the apples.)  Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side.

4.   Meanwhile, mix the mustard and maple syrup in a small bowl.  Slice each quesadilla into wedges.  Drizzle with the maple-mustard syrup before serving.

Serve with a drizzle of maple syrup.

Serve with a drizzle of maple mustard syrup.

SOURCE:   modified from a recipe in Food Network Magazine,  April 2012