Tuesday, November 30, 2010

Stewed Okra and Tomatoes

Stewed Okra and Tomatoes
4 slices [turkey] bacon
1 onion, diced
8-10 pods okra, sliced
1- 14.5 oz can [no salt added] diced tomatoes, undrained
salt and pepper, to taste

1. In medium pan, crisp bacon over medium-high heat. Set aside.
2. Saute onion in pan until tender; add okra and tomatoes.
3. Season with salt and pepper; simmer, uncovered, for 15 minutes.
4. Stir in bacon and serve. I like it over [brown] rice.

Tuesday, November 23, 2010

Pumpkin Roll

A healthier take on a classic holiday treat.

Pumpkin Roll
5 eggs, separated (3 whites, 2 whole)
1 1/2 c sugar
1- 15 oz can pumpkin
1 1/2 t lemon juice
1 1/2 c whole wheat flour
1 1/2 t baking powder
1 T cinnamon
1 1/2 t ginger
3/4 t nutmeg
3/4 t salt

8 oz [fat free or light] cream cheese, softened
1 c [fat free or light] cool whip
1 c powdered sugar, opt

1. Preheat oven to 375*; grease, line with parchment paper, then grease and flour a jelly roll pan.
2. In a large bowl, beat 3 egg whites and 2 whole eggs on high, about 5 minutes.
3. Gradually beat in sugar; fold in pumpkin and lemon juice.
4. In a separate bowl, sift together dry ingredients; fold in to pumpkin mixture.
5. Spread evenly on to pan and bake for 13-15 minutes. Cake should spring back at the touch; do not over bake or else your cake will break when rolled.
6. Immediately turn out on to a clean hand towel that has been sprinkled with powdered sugar and remove parchment paper (the cake should be a little moist); roll up towel and cake together and cool completely, at least an hour.
7. Whip cream cheese, beat in cool whip and powdered sugar.
8. Unroll pumpkin roll and spread filling evenly over cake; roll back up (sans towel), wrap in plastic wrap, and refrigerate at least 45 minutes before serving.
*I wouldn't recommend using fat free cheese and cool whip unless you want to add the powdered sugar; it's just not very sweet when they're both FF.

Tuesday, November 16, 2010

Potato Casserole

Potato Casserole
2 c mashed potatoes (I used instant)
1 c [light] sour cream
garlic salt and pepper, to taste
3 large (or 4 medium) potatoes, sliced and cooked*
1 onion, diced thin
1/4 c butter
1 1/2 c Cheddar cheese
6 slices [turkey] bacon, cooked (opt)

1. Preheat oven to 350*.
2. Spread mashed potatoes evenly on the bottom of a 9x13 pan; spread sour cream over potatoes and sprinkle with garlic salt and pepper.
3. Layer potatoes next; saute onions in butter and pour over potatoes. Top with cheese.
4. Bake for 25-30 minutes. Remove from oven and crumble bacon on top.
*Peel and slice the potatoes thin, then boil then for about a half hour until soft.

Tuesday, November 9, 2010

Green Bean Casserole

Green Bean Casserole
3 T butter
1/2 onion, diced
2 cans sliced green beans, drained
1- 10.75 oz can cream of mushroom soup
5-6 oz French fried onions, separated
garlic salt and pepper, to taste
1 c Cheddar cheese

1. Preheat oven to 350* and grease a 9x9 pan.
2. In a large skillet, saute onions in butter; add green beans, soup, 3 ounces French-fried onions, garlic salt, and pepper. Stir well.
3. Pour into pan and bake for 20 minutes; sprinkle cheese and remaining onions over casserole and bake for another 10 minutes, or until cheese is completely melted.

Tuesday, November 2, 2010

Stone Ground Bread Co. Rolls

My parents owned a bakery when I was younger. This recipe is courtesy of my mom.
Stone Ground Bread Co. Rolls
2 c milk
2 T butter
1/4 c instant mashed potato flakes
1/4 c sugar
4.5-5 c flour (I would recommend using white flour or a mixture of 2:1 white to wheat, but using only wheat makes the rolls too dense)
1 T yeast, or 1 packet yeast
1 T salt

1. Heat milk and butter in the microwave for about 2 minutes.
2. Meanwhile, measure potato flakes and sugar into standing mixer. Add hot milk and mix for about a minute on medium-low speed.
3. While continually mixing, add 1 cup of flour, then yeast, then another cup of flour, then the salt.
4. Add rest of flour, then mix on highest setting for about 2 minutes. If dough is still sticky, add a little flour at a time until no dough is sticking to the sides of the bowl.
5. Cover the bowl with a damp towel and let rise for about 45 minutes.
6. Punch down the dough and then form it into whatever shape you are making: rolls or bread; place in greased pan or on greased baking sheet.
7. Turn the oven on for about 30 seconds and then turn it off and place your pan inside; let rise again for 30-45 minutes or until doubled in size. (It may not take more than 30 minutes to rise in this warm environment. You have to watch it carefully so that it doesn't rise too much and fall back on itself, then you'll have collapsed bread or rolls.)
8. After the dough has doubled, take it out of the oven and heat the oven to 350*; Bake bread for 45-50 minutes and rolls for 15-20 minutes. When it's golden brown on top, it's done.
9. Be sure to pop the bread out of the pans when you take them out of the oven and let them cool on racks so it won't get stuck in the pan. And the rolls need to be taken off the baking sheet so they don't get soggy on the bottom.
*makes about 2 doz. rolls or 2 loaves, depending on size

These rolls were made with all whole wheat flour.