‘Tis the season
Posted: December 30, 2012 at 6 a.m.
This time of year calls for comfort food and warm tidings. Enjoy these recipes on one of the many celebrations, and happy new year!
Gougeres (Cheese Puffs) with chives
1/2 cup water
1/2 cup whole milk
1 pinch kosher salt
1 stick unsalted butter
1 cup all purpose flour
1 cup gruyere cheese, shredded (plus extra to sprinkle)
Kosher salt and freshly ground black pepper to taste
3 tbsp. chives, chopped
4 large eggs
Preheat oven to 375 degrees. Line one large or two small baking sheets with parchment paper. In a medium sauce pan combine the water, milk, butter and salt, and bring to a boil. Once fully melted, dump in all the flour at once and stir it with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass — about 2-3 minutes.
Scrape dough into a bowl and allow to cool slightly before beating the eggs into the dough, one at a time. Add the cheese, chives, salt & pepper.
Using two tablespoons (dipping in warm water as you go), place tablespoon size mounds onto the baking sheets, two inches apart. Sprinkle with cheese and bake for 20-25 minutes, or until puffed and golden brown.
Serve warm. Makes two dozen.
Easy Nachos for Diabetics
Four 6-inch flour tortillas
Nonstick cooking spray
4 ozs. lean ground turkey
2/3 cup salsa (mild or medium)
2 tbsp. slice green onion
1/2 cup (2 ozs.) shredded reduced-fat cheddar cheese
Preheat oven to 350 degrees. Cut the tortillas into 8 wedges; lightly spray one side of wedges with cooking spray. Place on ungreased baking sheet. Bake 5-9 minutes or until lightly browned and crisp.
Meanwhile, brown turkey meat in a small skillet over medium-high heat, stirring to break up meat. Drain off the fat. Stir in salsa, cook until hot. Spoon turkey mixture over tortilla wedges, Sprinkle with onions, Top with cheese. Return to oven for 1-2 minutes or until cheese is melted.
1 cup white regular grain rice, uncooked
1 clove garlic, minced
3 tbsp. butter
1/2 cup chopped celery
1/2 cup chopped onion
2 cup water
3/4 cup Heinz chili sauce
1/2 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. thyme
1/8-1/4 tsp. cayenne
1 cup cubed cooked ham
1 cup cooked, peeled, frozen shrimp
2-3 med. tomatoes cut into chunks
In large heavy soup kettle, saute rice and garlic in butter until rice is golden. Stir in celery and onion, continue sautéing until tender, stirring constantly. Stir in water and next five ingredients; bring to a boil. Cover; simmer 20 minutes.
Add ham, shrimp, and tomatoes.
Cover and simmer an additional 10 minutes or until rice is tender. (You may need to add a little more water if this starts to stick to the bottom of the pan). Stir well before serving. Makes about 6 1/2 cups.