Healthy Food Recipe

Archive for September, 2007

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions.
Heat oven to 400 degrees.
Bake bread until golden, 12 to 15 minutes.
Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat.
Add onions and celery; saute until soft, 8 to 10 minutes.
In a large bowl, mix bread, vegetables and remaining ingredients.
Turn into a greased 3-quart baking dish.
Cover with foil and bake until steamy, 30 minutes.
Remove foil; bake until crusty, 10 minutes longer.
Serve immediately.

1/4 cup butter
1 onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

In a 3 quart saucepan over medium-high heat, melt butter or margarine.
Add onion and cook until tender, about 5 minutes.
Stir in flour and cook until flour has blended with onion mixture.
Add chicken broth and cook, stirring constantly, until mixture is slightly thickened.
Add milk and heat just to boiling, stirring constantly.
In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth.
Return to saucepan and, over medium heat, heat just to boiling.
Remove from heat.
With wire whisk or slotted spoon, stir in cheese until melted.
If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

1 3/4 cups sifted all-purpose flour
2 ounces grated Parmesan cheese
2/3 cup butter, diced
1 egg, beaten
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
3 ounces Parma ham
1 (4 ounce) can artichoke hearts, drained
7/8 cup creme fraiche
4 eggs
1 teaspoon chopped flat leaf parsley
1/3 cup milk
salt to taste
ground black pepper to taste

Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly.
Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands.
Wrap in plastic, and chill for 1 hour.
Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
Line pastry with foil, and cover bottom with uncooked beans.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Remove foil and beans, and cook for 5 more minutes. Remove and cool.
Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
Lay ham over the pastry base, and top with mushrooms and artichokes.
Beat together creme fraiche, eggs, parsley, and milk.
Season well with black pepper and salt; pour mixture over the ham and vegetables.
Bake for 40 minutes, until golden.
Serve warm or cold.

1 Cup long-grain rice
1 Can (14-1/2 ounces) chicken broth
1/2 Cup white wine
2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage
1 Bay leaf
1 BONE-IN TURKEY BREAST (5-6 pounds)
Paprika
3 Cloves garlic

Preheat oven to 350.
In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
Cover top of Dutch oven with foil and lid.
Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
Allow to stand 10 to 15 minutes before serving.
To serve, carve turkey into slices and place on platter.
Spoon rice mixture into serving bowl.
Squeeze garlic from skins onto turkey and rice.

1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided

Preheat oven to 325.
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.
Fold neck skin and fasten to the back with 1 or 2 skewers.
Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.
Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.
During the last hour of roasting time, baste with the pan drippings.
During the last 30 minutes, baste with the citrus glaze.
Loosely cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.

Cake:
3 eggs — room temp.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped

Filling:
1 cup confectioners’ sugar
6 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla

Beat eggs for 5 minutes.
Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.
Top with walnuts.
Bake at 375′F for 15 minutes.
Turn cake out onto towel sprinkle with confectioners’ sugar and roll up “jellyroll fashion.
Cool.
Prepare filling, beating all ingredients until creamy.
Unroll the cake and spread filling and re-roll; chill.

1 cup butter, melted
4 eggs
1 can (14-1/2 oz.) pumpkin
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 cup sugar
1 cup brown sugar
2-3/4 cups flour
1 cup chopped nuts

Melt butter.
Add eggs and pumpkin. Beat thoroughly.
Add sugars, baking soda and powder, and spices. Beat thoroughly until all lumps are removed.
Add flour. Beat thoroughly.
Add nuts and mix.
Spoon into 2 greased bread pans.
Bake for 1 hour at 350°F. Test with toothpick to ensure loaves are ready.

3/4 pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)

Place the sweet potato in a saucepan with just enough water to cover.
Bring to a boil, and cook until fork tender, about 5 minutes.
Drain and mash with a fork or potato masher.
Preheat the oven to 425 degrees F (220 degrees C).
Divide the pie crust into 24 small balls.
Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves.
Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper. Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it

slightly. Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid. Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.

1 package (about 1 1/4 pounds) PERDUE? FIT ’N EASY? Fresh Ground
Turkey Breast Meat, Ground Turkey, or Ground Chicken
1 cup Spicy Salsa (recipe follows) or prepared tomato salsa, well
drained
1 tablespoon chopped cilantro
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese
8 slices French or Italian bread or 4 hamburger rolls
Mayonnaise
Shredded lettuce
Avocado slices
Red onion slices
Additional Spicy Salsa (optional)
Lime or lemon wedges (optional)

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