April 2014 archive

Brown-sugar Broiled Grapefruit

This is a super-simple recipe that adds a bit of elegance to breakfast or any meal! If you’re not a big fan of grapefruit, this may be just the recipe to try because it takes the bitterness away and is oh-so sweet, almost like candy.Grapefruit from side

My husband and I have been to a couple of bed and breakfasts over the years where we’ve been served broiled grapefruit. It was a special treat each time but recently we found it hard to eat because the grapefruit half was not pre-cut. So, to make eating experience enjoyable, cutting around the edge of grapefruit half is crucial. Having a serrated grapefruit spoon to eat it with is ideal. If you don’t have grapefruit spoons, I’d suggest cutting between the grapefruit sections so that the flesh can be easily scooped out. This takes the struggle out of eating it and prevents the embarrassing moment when you squirt the person next to you with grapefruit juice.Grapefruit

Brown-sugar Broiled Grapefruit
Serves 1
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Ingredients
  1. ½ grapefruit
  2. 1 tablespoon packed brown sugar
Instructions
  1. Cut grapefruit in ½ and using a serrated knife cut between the flesh and skin all the way around the grapefruit half.
  2. Put in a small baking dish and spread the brown sugar over the top of the cut grapefruit.
  3. Broil for about 5 minutes or until grapefruit is just starting to brown and the sugar caramelizes.
  4. Serve warm. You can serving it plain or with a sprinkle of granola.
Notes
  1. My daughter Laura prefers white grapefruit because she feels it’s less bitter, so try either white or red grapefruit to see which you prefer.
  2. On the Internet there are many versions of this simple recipe, such as adding cinnamon and ginger, using honey rather than sugar and garnishing with whipped topping.
  3. Nutrition Per Serving: 89 calories, trace fat, trace saturated fat, 1 g dietary fiber, 5 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

 

 

Easy Wild Rice Soup

Wild Rice Soup with SpoonHere is a Minnesota favorite! It is a make-in-20-minutes dish that is quick, easy and delicious.  It uses pre-cooked ingredients that you can have on hand. You can use leftover turkey from Thanksgiving or purchase a rotisserie chicken and eat half and use the rest for this soup. Wild rice takes awhile to cook from scratch but can be cooked ahead and frozen in 1 ½ cup packages which makes it very convenient for use later. Wild rice can also be purchased cooked in a can. If you’d prefer, you can use instant brown rice which cooks directly in the broth. This makes it very convenient and quick. Serve it with crackers or crusty bread. Enjoy!Wild rice soup with spoon and bread

Easy Wild Rice Soup
Serves 8
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion, finely chopped
  3. 2 medium carrots, finely chopped
  4. 2 teaspoons garlic, minced
  5. 1/4 cup flour
  6. 4 cups low sodium chicken broth
  7. 1 teaspoon thyme
  8. 1 teaspoon parsley
  9. 1/2 teaspoon sage
  10. 1 dash red pepper flakes
  11. 1/4 teaspoon black pepper
  12. 1 teaspoon salt or to taste
  13. 2 cups cooked turkey or chicken
  14. 1 1/2 cups cooked wild rice (Rinse and drain canned wild rice.)
  15. 1 cup 2% evaporated milk
  16. 2 cups packed spinach leaves (optional)
Instructions
  1. Saute onion, carrots and garlic in olive oil for 5 minutes.
  2. Sprinkle flour over onion and oil mixture and stir to make roux.
  3. Cook for 1 minute.
  4. Add chicken broth and bring to a boil.
  5. Add seasonings and simmer for a few minutes.
  6. Add chicken and rice and simmer for 5-10 minutes.
  7. Add evaporated milk and heat through. Do not boil.
  8. Ladle soup over a handful of spinach leaves. Enjoy!
Notes
  1. ¾ cup instant brown rice makes 1 ½ cups cooked rice which can be substituted for the wild rice.
  2. This recipe is healthier than most wild rice soups because it’s made with low sodium chicken broth and lower fat milk.
  3. Nutrition Per Serving: 182 calories, 4 g fat, 1 g saturated fat, 2 g fiber, 596 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Fruit and Nut Granola

Getting tired of the same-old breakfast or just don’t have time for it? This Fruit and Nut Granola may be the answer. I scaled down my recipe from 16 servings (which was way too much for us now that we are empty-nesters) to 8 servings. My husband and I can eat it every other day and it lasts a little over a week. If 8 serving still seems like too much, this granola freezes well for about a month. It’s delicious with low fat milk or yogurt.Small and large bowls of granola

It also works wonderfully to make a simple apple crisp for one or two. Just cut an apple or two into slices and arrange in a ramekin sprayed with cooking oil, sprinkle with a little brown sugar and cinnamon and top with this granola. Then bake at 350 degrees F for about ½ hour or until apples are cooked and it’s bubbly.  Other times, change it up and use peaches, pears or blueberries.   Fruit crisp for breakfast is a great way to get out of a breakfast rut!

Large bowl of granolaIf you don’t have time to fuss, try filling a snack bag with granola and grabbing a yogurt to go. Eat it on the bus, train or when you get to work. This can also be a great pick-me-up later in the day.Closeup of large and small bowl of granola

I also like to mix it up and make it with pecans, almonds or even mixed nuts. In the winter, I like to substitute pumpkin or apple pie spice for the cinnamon to make it more festive for the holidays. It is good with other dried fruits such as apricots, papaya, pineapple or bananas.  Next time I’m going substitute pure maple syrup for the honey.  Yum! What other ideas do you have?

Fruit and Nut Granola
Serves 8
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Ingredients
  1. 2 1/2 cups rolled oats
  2. 1/4 cup coconut flakes, optional
  3. 1/3 cup walnut, or sunflower seeds
  4. 1/8 cup nonfat dry milk powder
  5. 1/2 teaspoon cinnamon
  6. 1/4 cup honey
  7. 1/8 cup molasses
  8. 1/4 cup water
  9. 1 tablespoon vegetable oil
  10. 1/4 cup dried cranberries, or cherries
  11. 1/2 cup raisins
Instructions
  1. Combine the first 5 ingredients in a large bowl, and stir mixture well.
  2. Combine honey, molasses, water, and oil in a medium saucepan; bring to a boil.
  3. Pour over dry mixture and stir until well coated.
  4. Spread onto a jelly roll pan coated with cooking spray, spread evenly.
  5. Bake at 325 degrees F for 40 minutes or until lightly toasted, stirring every 10 minutes.
  6. Remove from oven. Stir in cranberries and raisins.
  7. Cool completely. Store in an airtight container in cool dry place or in the freezer.
Notes
  1. Nutrition Per Serving: 232 calories, 7 g fat, 1 gm saturated fat, 4 g dietary fiber, 16 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Mini Taco Meatloaves

Mexican meatloaf plate

Do you have a taste for something Tex-Mex? These taco-flavored meatloaves are a fun twist on regular meat loaf. Bake in ramekins or individual baking dishes (with tight-fitting covers) for easy freezing. Try Mini Taco Meatloaves with Mexican Corn Casserole and green salad topped with tomatoes, black beans and tortilla chips and a side of salsa. Both dishes freeze and reheat well later.

Meatloaf in baking dish

IMG_6764

Mini Taco Meatloaves
Serves 6
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Ingredients
  1. 1 pound lean ground beef or turkey
  2. 1 small finely chopped onion
  3. 1 teaspoon minced garlic
  4. 1/3 cup whole wheat bread crumbs
  5. 1 large egg
  6. 1/2 cup reduced fat shredded cheddar cheese
  7. 3 tablespoons taco seasoning mix
  8. 1/8 teaspoon black pepper
  9. ½ teaspoon salt, optional
  10. 1/2 cup skim milk
Instructions
  1. Spray ramekins or muffin tins with cooking spray.
  2. Combine all ingredients.
  3. Put ⅙ of meat mixture in each ramekin or muffin cup.
  4. Bake for 30 minutes at 350ºF until inner temperature reaches 160ºF (no longer pink inside). Check the doneness early so they don’t become overcooked and dry.
  5. Serve hot with salsa.
  6. Freeze in plastic wrap and sealed in a zipper bag or individual baking dishes with lids. They are safe stored in the freezer for 2 to 3 months.
  7. Defrost in refrigerator or in microwave.
  8. Reheat in microwave on low for a short time or covered in the oven.
Notes
  1. Use whole wheat bread crusts to make whole wheat bread crumbs which store well in the freezer in a zipper bag.
  2. This can be baked in two mini loaf pans or an 8 or 9 inch square or round pan as well.
  3. Nutrition Per Serving: 182 calories, 8 g Fat, 2 gm saturated fat, 1 g dietary fiber, 276 mg sodium (with salt: 475 mg per serving).
Taste of Zest http://www.tasteofzest.com/toz/

Mexican Corn Casserole

Corn in dish

This versatile casserole is a crowd-pleaser at potlucks and the leftovers freeze great! It is the perfect combination of spicy and sweet. It can also be baked in individual baking dishes, frozen and then used as a quick go-to dish anytime. It goes well with taco mini meatloaf (coming soon!) or as a side for any Mexican meal. If you like it with a little more kick, use hot green chilies.

IMG_6808

Corn Casserole on Plate

Mexican Corn Casserole
Serves 10
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Ingredients
  1. 1 package Jiffy corn muffin mix (8.5 ounce)
  2. 1 can low sodium corn (15 ounce), drained
  3. 1 can creamed corn (15 ounce)
  4. 1 cup light sour cream
  5. 1/4 cup olive oil
  6. 1 small onion, finely chopped
  7. 1 teaspoon garlic, minced
  8. 1/2 cup 2% milk low fat cheddar cheese, shredded
  9. 4 ounces canned mild green chili peppers, diced
Instructions
  1. Combine all ingredients and mix well by hand. Make sure all muffin mix is combined but don’t over mix.
  2. Spray 8 or 9 inch casserole dish with cooking spray and pour in mixture.
  3. Bake uncovered at 350ºF for 60 minutes or until until set.
Notes
  1. Nutrition per serving: 195 calories, 8 g fat, 2 g saturated fat, 2 g fiber, 296 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Fish Fillet in Parchment

Salmon in ParchmentWild-caught salmon from Alaska, walleye from northern Minnesota, and frozen tilapia or cod can be a healthy addition to your weekly menu. Here is a recipe for one that is healthy, adaptable, and very flavorful. Be creative and top the fish with a wide variety of toppings and seasonings. It can be a new dish each time you make it with either a Mediterranean, Asian or north-woods flair.

The American Heart Association recommends that we eat two servings (3.5 oz. cooked, or about ¾ cup of flaked fish) of fish weekly. Fatty fish like salmon, tuna and lake trout are high in omega-3 fatty acids which can reduce your risk of having a heart attack. Fatty fish may also reduce risk of rheumatoid arthritis, prevent oral and skin cancers, protect vision and possibly improve memory. More importantly it can be quick, easy and delicious!

Salmon in Parchment

Parchment Salmon on Plate

 

Fish Fillet in Parchment
Serves 1
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Ingredients
  1. 4 ounce fish fillet of your choice (salmon, walleye, tilapia, cod, etc.), thawed
  2. 1 teaspoon garlic
  3. Tomato (fresh or sun-dried), onion, or chopped vegetable of your choice.
  4. Dash black pepper and salt to taste
  5. 1/4 teaspoon fresh or dried chives oregano, basil or seasoning of your choice
  6. 1/4 teaspoon lemon pepper
  7. 1 teaspoon lime or lemon juice or Italian dressing
  8. 1/2 teaspoon olive oil
Instructions
  1. Fold a large piece of parchment in half. Cut a half heart shape. Open the parchment. The paper should be heart-shaped.
  2. Place the fish fillet on one side of the heart. Lay the vegetables over the meat. Sprinkle with pepper, salt, oregano or basil. Drizzle on the lime or lemon juice and olive oil.
  3. Fold the parchment paper into a heart half again, and roll the edges to seal. Place the packet on a baking sheet.
  4. Bake at 350 ºF. Bake the fish for about 15 minutes, or until it is cooked through.
Notes
  1. Nutrition per serving: 178 calories, 8 g fat, 1 g saturated fat, trace fiber, 119 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Slow-cooked Steel Cut Oats

Oatmeal2

Wake up to a hot breakfast that is comforting, heart-healthy and sticks with you during the morning! Depending on the serving size, this makes enough so one person can eat it almost daily (2/3 cup) or every other day (1 cup) for a week. For variety, top with any dried or fresh fruit and nuts of your choice.  Store in individual microwavable dishes in the refrigerator for up to a week. This do-it-ahead breakfast is quick, easy and so satisfying!

Oatmeal3

Slow-cooked Steel Cut Oats
Serves 4
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Ingredients
  1. 1 cup steel-cut oats
  2. 4 cups water
  3. 1/4 cup honey
  4. 1 teaspoon vanilla
  5. 1/4 teaspoon salt
Instructions
  1. Spray a small slow cooker with cooking spray.
  2. Add all ingredients to the slow cooker, mix well and cover.
  3. Cook on low or medium low for 8 hours or overnight.
  4. Serve with low fat milk. Calcium-fortified almond or rice milk also works well.
  5. Top with chopped dried fruit (apricots, cherries, craisins or raisins) or fresh fruit (blueberries, blackberries, raspberries or banana slices).
  6. Also top with nuts (toasted walnuts, slivered almonds, or sunflower seeds).
Notes
  1. I put my slow-cooker (with 5 temperature settings) on low overnight and it did not cook at all. Then I put it on high and it cooked in an hour. Cooking time varies depending on your slow cooker, so you may want to test this recipe and check on it since it may be done much sooner or later than you expect.
  2. You can also cook this on the top of the stove or in the microwave using the instructions on the steel cut oats container.
  3. Nutrition Per Serving (2/3 cup without milk or toppings): 149 calories, 2 g fat, trace saturated fat, 3 g dietary fiber, 95 mg sodium.
  4. Nutrition Per Serving (1 cup without milk or toppings): 223 calories, 3 g fat, trace saturated fat, 4 g dietary fiber, 143 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Griddlecakes from Homemade Mix

Griddlecakes with Strawberries

My mom had the idea for making a homemade pancake mix that can be kept in the freezer and used to make small batches of hot, fresh pancakes. These pancakes, or griddlecakes, were adapted from The Greater American Cook Book (copyright 1942). My mom says the way to make them very tender is to use buttermilk. She’s right! They are melt-in-your-mouth good!

Griddlecakes with Syrup

Please read this recipe carefully because you use only 1 cup of homemade mix for a batch and save the rest to make another batch later.

Griddlecakes from Homemade Mix
Serves 2
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Ingredients
  1. 3 cup flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon baking powder
  4. 1 teaspoon salt
  5. 1 tablespoon sugar
  6. 1 egg, slightly beaten
  7. 1 ¼ cup buttermilk or sour milk*
  8. 1 tablespoon canola oil
Instructions
  1. Sift dry ingredients together and mix well.
  2. Measure out 1 cup mix.
  3. Store the rest in an airtight container or freezer zipper bag in freezer for several months.
  4. Combine egg, buttermilk/sour milk and oil and mix well in 4 cup liquid measuring cup with spout.
  5. Add 1 cup mix gradually, beating to obtain a smooth batter.
  6. Pour small amount of batter onto a hot greased griddle or frying pan.
  7. Keep the heat rather low, so the cakes do not brown too fast. When the top is full of tiny bubbles and edge is slightly dry, check the underside to see that it’s golden brown. Then flip the cake and brown on the other side.
  8. Serve hot with your favorite toppings-real maple syrup, berries and whipped topping, brown sugar and butter, or cinnamon apple chunks.
Notes
  1. *To make 1 ¼ cup sour milk, use 1 tablespoon lemon juice and enough milk to equal 1 ¼ cup. Stir and let stand for 5 minutes before using.
  2. This makes approximately 3 batches of 8-9 small pancakes per batch.
  3. Nutrition Per Serving: 87 calories, 2 g Fat, trace saturated fat, trace dietary fiber, 186 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Pumpkin Pudding with Pie Crust Chips

Pumpkin pudding from above

We have a hot debate when it comes to making pumpkin pie in our family. Brian’s mom Carol is very passionate about using only Festal brand canned pumpkin. One fall she was very frustrated that she couldn’t find Festal Pumpkin at her local grocery store.  Going online, she found a phone number for the Owatonna Canning Company and called that number.  A very nice gentleman answered the phone.  She told him of her plight and he seemed very concerned!  It turned out that Owatonna Canning Company had sold out to Seneca Foods. Part of the agreement of that sale was that Seneca retained the Festal name on their canned pumpkin.  The gentleman she was talking to turned out to be the retired president of the Owatonna Canning Company.  He told her he would talk to the president of Seneca and take care of the problem.  He then suggested she e-mail Seneca and tell them of her concerns.  To her surprise, she was sent a case of Festal Pumpkin!!!!  Pumpkin, anyone?

Pumpkin pudding

On the other hand, my daughter Laura likes to use fresh pumpkins to make pumpkin pie. We’ve tried growing pumpkins but have not had much luck. Now, each fall we collect pumpkins (and squash) from a variety of places–local farmers markets, roadside produce stands, garden centers, farms near my hometown of New York Mills, apple orchards and the student organic farm at the U of MN.

This morning I was laying in bed half awake and dreaming about making pumpkin pie from the cooked pumpkin in our freezer. I realized that the snow was melting and soon we’d be past the pumpkin pie season. I started thinking about an easy single-serving pumpkin pie. How about baked pumpkin pudding and pie crust cookies like my grandma made from leftover pie dough?

I thought it would be fun to use the pumpkin pie filling recipe on the Festal canned pumpkin label but since I was using our own cooked pumpkin, I needed to find the  recipe. So, I searched for it online and the closest thing I found was a recipe on the Minnesota Public Radio website from 2003 by Marian Biersdorf. She, like Carol, has a unique story about her experience with Festal Pumpkin which you can find at  http://news.minnesota.publicradio.org/features/2003/11/27_olsond_pumpkin/ .

Pumpkin Pudding with Pie Crust Chips
Serves 6
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Ingredients
  1. Your favorite pumpkin pie filling using canned or cooked from fresh pumpkin
  2. Package of prepared pie dough
Instructions
  1. Spray ramekins with cooking spray.
  2. Make pumpkin pie filling.
  3. Pour equally into 6 or 8 ramekins.
  4. Bake at 350 ºF oven for 30-35 minutes or until inserted knife comes out clean.
  5. Roll out pie dough like you would for a pie crust and transfer to a cookie sheet or pizza pan.
  6. Cut into 16 pie-shaped triangles separating so triangles don’t touch each other.
  7. Sprinkle pie dough triangles with cinnamon and sugar.
  8. Bake at 350 ºF for 10 to 15 minutes or until edges are just turning slightly brown. Watch carefully!
Notes
  1. Pumpkin is easily prepared from fresh pumpkin by cutting a pumpkin in half and removing the seeds. Place halves face down baking pan. Add 1 inch water and bake at 350 ºF for 45-60 minutes or until pumpkin is fork-tender. Let cool until you can scoop the flesh out of skin. Place pumpkin in fine sieve or colander lined with cheesecloth. Let drain for 15 minutes. Then package 2 cup portions (enough for 1 pie) into sealed zipper bags. Label bags with date and contents. Freeze for up to 6-8 months.
  2. Nutrition Per Serving: Refer to your pumpkin filling recipe and the Nutrition Facts on the pie dough label.
Taste of Zest http://www.tasteofzest.com/toz/

 

Now and Later Mashed Potatoes

Mashed Potatoes

One of my daughter’s favorite foods is mashed potatoes but now that she’s in college and cooking for herself she rarely takes the time to make “real” mashed potatoes. Here is a cook once and eat-many-times or share-with-a-friend recipe. These potatoes can be quickly heated in the microwave or oven-baked so they are twice baked. They are extra tasty topped with a sprinkle of sharp cheddar cheese. They go great with mini meat loaves since both are freeze and reheat recipes.  So this is for you Laura! Enjoy everyone!

Mashed Potato Meal

Now and Later Mashed Potatoes
Serves 8
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Ingredients
  1. 2 1/2 pounds russet or yukon gold potatoes (half 5 lb bag)
  2. 1/2 cup light sour cream
  3. 2 ounces Neufchatel cheese/low fat cream cheese
  4. 1 teaspoon minced garlic
  5. ½ to 1 teaspoon salt
  6. 1/8 teaspoon black pepper
  7. 1/2 teaspoon garlic powder or onion powder
Instructions
  1. Peel half of potatoes and leave half unpeeled. Cut into small cubes.
  2. Add water and boil for 20-30 minutes or until fork tender. Drain well.
  3. Mash potatoes with electric mixer or masher.
  4. Add remaining ingredients and mash until fluffy.
  5. Eat now while they are hot and freeze some for later.
  6. Use large scoop and place mashed potato balls on cookie sheet or 1/2 cup measuring cup as a mold.
  7. Freeze several hours and then put potato balls in a zipper freezer bag and store in freezer for 2 to 3 months.
  8. Reheat in microwave or bake in ramekin for twice-baked potatoes.
Notes
  1. Leaving the peelings on increases the flavor and fiber.
  2. Nutrition Per Serving: 137 calories, 2 g fat; 1 gm saturated fat, 2+ g dietary fiber, 174-307 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

 

Italian Mini Meat Loaves

Meatloaf in pan

Jazz up traditional meatloaf by simply adding Italian seasonings! These mini loaves are especially tasty served with fun-shaped pasta, your favorite store-bought or homemade pasta sauce and roasted Italian green beans or side salad. Italian meatloaf also goes well with Now and Later Mashed Potatoes. (Recipe coming soon!) After a long day, just take out a frozen meat loaf and some already cooked mashed potatoes. They both can be warmed up in the microwave or oven.  This recipe makes two mini loaves so one loaf can be frozen and eaten later. Mini loaf pans are great to use when cooking for one or two.

Meatloaf meal

Italian Mini Meatloaves
Serves 4
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Ingredients
  1. 1 pound lean ground beef or turkey
  2. 1 small onion, finely chopped
  3. 1 teaspoon minced garlic
  4. 1/3 cup whole wheat bread crumbs
  5. 1 large egg
  6. 1/4 cup parmesan cheese
  7. 1 teaspoon dried salt-free Italian seasoning (oregano, basil, thyme, rosemary etc.)
  8. 1/2 teaspoon salt (optional)
  9. 1/8 teaspoon black pepper
  10. 1/2 cup skim milk
Instructions
  1. Spray two mini loaf pans with cooking spray.
  2. Combine all ingredients.
  3. Put half of meat mixture in each of the mini loaf pans.
  4. Bake for 30-40 minutes at 350ºF until inner temperature reaches 165ºF (no longer pink inside). Check for doneness early so they don’t become overcooked and dry.
  5. Serve hot with pasta sauce.
  6. Freeze in mini loaf pans or plastic wrap and zipper bag. They are safe stored in the freezer for 2-3 months.
  7. Defrost in refrigerator or in microwave.
  8. Reheat in microwave on low for a short time or in the oven covered with tin foil to keep the moisture in.
Notes
  1. Tip: I save the ends of whole wheat bread in the freezer. When I have a small bag full, I put them in the food processor and make bread crumbs. I freeze the bread crumbs in a zipper bag for use later in recipes like this one.
  2. This can be baked in 4-6 ramekins or an 8 or 9 inch square or round pan as well.
  3. Nutrition Per Serving: 266 calories, 13 g Fat, 4 gm saturated fat, 2 g dietary fiber, 304 mg sodium (with salt: 575 mg per serving).
Taste of Zest http://www.tasteofzest.com/toz/

 

Grandma Anne’s Pannekoeken

 Grandma Anne’s Pannekoeken Place Setting

Grandma Anne’s Pannekoeken with Berries

Our Grandma Anne enjoyed going to the Pannekoeken Huis  for their triple berry Pannekoeken. We would go there after we picked her up from bowling. It’s a mystery how she got the recipe, but we soon enjoyed a hot-out- of-the-oven Pannekoeken at her house. It was such a treat! We still enjoy making them even though Grandma Anne and the bowling alley are gone and the Pannekoeken Huis is now a bank. The happy memories still last. Make your own memories by preparing this Pannekoeken recipe that magically puffs up and is always a surprise when it comes out of the oven!

Grandma Anne’s Pannekoeken with Butter

Grandma Anne’s Pannekoeken
Serves 4
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Ingredients
  1. 2 eggs, slightly beaten
  2. ½ cup low fat (skim or 1%) milk
  3. ½ cup flour
  4. ½ teaspoon vanilla or butter flavoring (optional)
  5. 1 teaspoon butter
Instructions
  1. Melt butter in bottom of pie pan
  2. Mix ingredients until smooth with a wire whisk or by shaking in a pint jar.
  3. Add mixture to pan.
  4. Bake at 425 degrees F for 15-20 minutes.
  5. Top hot Pannekoeken with your favorite toppings: blueberry, strawberry or currant syrup, fresh fruit, whipped topping, bacon or sausage with maple syrup, ice cream and chocolate or caramel syrup.
Notes
  1. Nutrition Per Serving: 110 calories, 3 g fat,1 g saturated fat, trace dietary fiber, 54 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Hearty Ham and Bean Soup

Soup

This super-simple recipe is great for a winter or spring party with friends. It can also be put together Sunday night, refrigerated overnight, plugged in the morning so that you’ll have dinner when you get home from work on Monday night. What’s better then hot soup after a long commute in slushy spring storm? After the first meal, this soup will be ready to eat throughout the week. Make this along with Easy Wild Rice Soup (coming soon!) on the weekend and then you will have a variety to eat that week. To change it up you could add corn (frozen or canned) one night. It also freezes well so it’s ready later in the month when you’re not in the mood for cooking.

Soup in bowl

Hearty Ham and Bean Soup
Serves 10
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Ingredients
  1. 1 pound navy beans (3 cups dried), soaked overnight
  2. 8 cups water
  3. 1 pound cubed ham or 1 ham bone
  4. 1 large onion, chopped fine
  5. 4 whole carrots, chopped fine
  6. 4 cloves garlic, chopped fine
  7. 1 bay leaf, whole
  8. 1/2 teaspoon dried thyme
  9. 1/2 teaspoon dried oregano
  10. 1/4 teaspoon black pepper
Instructions
  1. Prepare ingredients as directed above.
  2. Place all ingredients in slow cooker.
  3. Cook on low for 8 hours or until beans are soft.
  4. Eat hot or freeze in 1 1/2 cup servings for 2 to 3 months.
Notes
  1. Nutrition Per Serving (1 ½ cups): 254 calories, 5 g fat, 2 g saturated fat, 12 g dietary fiber, 621 mg sodium.
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Tea and Scones

 

Picture of scones with tea cup

Taking time for tea is a ritual I enjoy daily and most often alone. The five minutes it takes to brew a cup gives me a chance to pause and enjoy a quiet moment in my day. It gives me time to take some deep breaths, clear my mind and, as the British government put on a motivational poster before the Second World War, “Keep Calm and Carry On.” When I do this for myself, I feel nourished in mind, spirit and body. When I have time, I like to make a batch of scones and enjoy one hot from the oven with a cup of tea. Then I have extras to freeze and enjoy throughout the week for breakfast, afternoon tea with a friend, or before-bed as a snack with herbal tea.

Picture of scones on plate

Here is a recipe for baking powder biscuit-like scones that I developed. The dry ingredients and butter can be mixed ahead of time and stored in the refrigerator for a couple of weeks. Tea and scones are wonderful to enjoy as a special treat alone or with a friend. They are also a great gift either baked or as a mix. Give it a try and let me know what you think.

Picture of scones with jam

Joy’s White Chocolate Scones
Serves 8
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Ingredients
  1. 2 cup flour
  2. 1 tablespoon baking powder
  3. 2 tablespoon sugar
  4. ½ teaspoon salt
  5. 2 tablespoon dry buttermilk or non-fat dry milk
  6. ½ stick (4 tablespoons) butter/margarine blend
  7. 1/3 cup white chocolate chips or dried fruit or combination
  8. ½ cup 1% or skim milk
Instructions
  1. Mix dry ingredients (except chips and dried fruit). Cut in butter with pastry blender or knife. Mix in chips and fruit. (Keep in airtight container for 2 weeks in the refrigerator.)
  2. Add milk. Mix and form into a ball. Add 1-2 tablespoon more liquid if it is too dry. Pat into a one inch high round (about 8 in. diameter). Cut round into 8 wedges with pizza cutter or knife. Place wedges on a lightly greased cookie sheet. Bake at 350ºF for 15-20 min. – until edges start to lightly brown. Serve warm with jam or lemon curd.
Notes
  1. They can easily be reheated on low in the microwave or oven so they taste just-baked.
  2. Nutrition Per Serving: 232 calories, 8 g fat, 4 gm saturated fat, 1 g dietary fiber, 408 mg sodium.
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