Good food!

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bubble111

New Member
Has anyone had any good experiences with food lately? Any good recipes to share? Delicious meals you just can't forget?
 

The classics are the best, nothing can compete with home cooked fettuccine alfredo in my opinion, with some bell peppers and onions, and it's to die for :)
 
Apple-Walnut Coffee Cake

I haven't tried this yet, but it looks good to me...

Apple-Walnut Coffee Cake

coffeecakev3-069.jpg


Staff (Delicious Living)

This staff favorite yummy treat for festive brunches. Guests and family will never guess that this decadent indulgence contains much less butter and sugar than a typical coffee cake.


Recipe Yield: 16 servings
Recipe Calories: 239
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 50 minutes

Recipe Ingredient Details: ¼ cup light brown sugar
2 teaspoons ground cinnamon
2¼ cups whole-wheat pastry flour (divided)
¼ cup (½ stick) unsalted butter (cold)
½ cup (1 stick) unsalted butter (room temperature)
1 cup maple sugar
2 eggs
¼ cup plus 1 tablespoon low-fat buttermilk (1 percent)
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2 cups Granny Smith apples (peeled and diced )
½ cup walnuts (chopped and toasted)

Recipe Instructions: Preheat oven to 350˚. Line a 9-inch springform pan with parchment paper. Butter pan sides and top of parchment. In a medium bowl, whisk together brown sugar, cinnamon, and ¼ cup flour. Cut in ¼ cup cold butter until mixture becomes crumbly and resembles a streusel topping. Refrigerate until ready to use. In a large bowl, use a mixer to cream together ½ cup room-temperature butter and maple sugar until fluffy. Add eggs, one at a time, mixing until fully incorporated. Beat in buttermilk and vanilla. Sift remaining 2 cups flour, baking soda, and salt into egg-butter mixture. Mix until just combined. Fold in apples and walnuts. Pour batter into prepared pan and sprinkle with streusel topping. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool before releasing from pan.

Recipe Additional Notes: PER SERVING: 239 cal, 11g fat (3g mono, 2g poly, 6 sat), 49mg chol, 4g protein, 30g carb, 3g fiber, 121mg sodium

Source: http://newhope360.com/recipes/apple-walnut-coffee-cake

Maple granulated sugar is 100% pure maple. It is produced by boiling pure maple syrup to approximately 270° farenheit to concentrate the sugars and as it cools it is stirred from liquid solution into pure maple granulated sugar.

Pure maple granulated sugar is the perfect natural substitute for sugar in any recipe. From sprinkling over your cereal or yogurt to sweetening up carrots and sweet potatoes, granulated maple sugar will find endless applications in your kitchen. It is sweeter then cane sugar, so you really only need to use half as much! 4oz Jars to 40lb bags.

From Ochef site:
Q. What is a substitution for maple sugar? My recipe calls for 1-1/4 cups of maple sugar.

A. While grocery store shelves groan with (not particularly good) maple syrup substitutes, there is really no practical substitute for maple sugar. Maple syrup is the sap from maple trees that undergoes evaporation until it is about 30% to 35% water. If the sugarmaker continues the evaporation process, he or she next gets maple honey (with a thicker consistency), maple butter (which is thick and spreadable), and, once almost all the water has been evaporated, maple sugar.

Maple sugar is about twice as sweet as granulated white sugar. It also browns more quickly, and, of course, imparts much more flavor than white sugar. Using white sugar — and doubling it to get the same amount of sweetness — for your recipe does not seem very practical. If we were faced with your dilemma, we would use a cup of granulated or light brown sugar (or a combination of the two) and half a cup of maple syrup, remembering to reduce some other liquid in the recipe by about 1/4 cup. That's assuming there is some other liquid in the recipe, and that you do have maple syrup on hand.

Maple sugar is not impossible to obtain; there are a number of Web sites offering maple products, including sugar, where it appears to average about $10 a pound.
And for the record, the "maple-flavored syrup" in the grocery store is primarily corn syrup with 1% to 3% real maple syrup added, while "pancake syrup" or any other generic-name syrup is usually flavored with imitation maple extract. Pure maple syrup costs a great deal more than these imitators, but to many people is worth it.
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Wow SeaBreeze that looks like it would be quite good, I expect it would be a bit out of my league to make though haha but my my that does look delicious.
 
Roasted Tomatoes with Fresh Basil and Mozzarella

Here's another recipe that looks tasty, and easier to make...

Roasted Tomatoes with Fresh Basil and Mozzarella

Tue, 2011-07-19 13:24
Delicious Living
Recipe by Dava Parr

Serves 8 / An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.

Good-quality olive oil



4 medium-large, ripe tomatoes
tomatomozz final.jpg



½ cup chopped fresh basil, plus whole leaves for garnish
4 large cloves garlic, crushed
8 very thin slices mozzarella cheese

1. Preheat oven to 450˚. Pour a little olive oil into a glass or enameled baking dish.

Cut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned. Garnish with whole basil leaves.

PER SERVING: 86 cal, 5g fat (2g mono, 0g poly, 3g sat), 18mg chol, 7g protein, 2g carb, 0g fiber, 177mg sodium
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Ohh maybe we need to talk to the powers that be about topic pages devoted to fave recipes in the different categories...they could make it where its not magazine recipes but those that people have made for years with lots of success an compliments. What does everyone think?
 

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I baked mackerel with a topping of lemon grass, spring onions, lime juice and cilantro and a little sugar. Found the recipe on the BBC under Aromatic Mackerel and it was delish!
 
My GUMBO Recipe

I can eat a good gumbo over rice for a couple of days, and it can be frozen for a handy future meal. Here's a rough recipe for it.

(Use large thick bottomed pot, preferable stainless steel.)

Ingredients:

1/2 lb. butter
2 med. or 1 lg. onion
1/2 - 3/4 tablespoon crushed garlic
1/4 cup flour (sifted)
1 lg. can whole tomatoes (blended)
4 - 5 bay leaves
1/2 tablespoon oregano
1/2 tablespoon salt
1/2 tabespoon thyme
1/2 tablespoon black pepper
12 ounces okra (maximum)
1 can crab meat
1 - 1 1/2 lb. shrimp (peeled and cleaned)
1 lb. scallops (large sea)
3 - 4 sausages (browned and sliced 1 in. thick)

- Saute butter, onions, garlic on medium heat until soft

- Slowly add sifted flour, while stirring

- Saute, stirring almost constantly until dark golden brown, do not let it burn at all. The darker the roux, the more flavorful the gumbo.

- Add blended tomatoes, spices, bay leaves, then simmer and stir until tomatoes are completely blended with the roux.

** Last 10 - 15 min **

- Add okra, crab, shrimp, scallops and sausages.

(Remove bay leaves before serving)
 
Sweet Potato Fries

Sweet-Potato-Fries.jpg


Sweet Potato Fries

4 sweet potatoes
(yams), peeled

2 tbsp olive oil
salt and pepper,
to taste

2-3 tbsp chopped
parsley (optional)

1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray or line with foil.

2. Cut sweet potatoes into 1/2”-thick lengthwise strips; toss with oil. Arrange in single layer on baking sheet; bake 15–20 minutes.

3. Turn potatoes over; bake an additional 15–20 minutes or until golden brown all over.

4. Arrange fries on a platter. Season with salt and pepper. Sprinkle with parsley (if using).

Note: For a sweeter version, omit parsley and sprinkle with cinnamon and nutmeg before baking.

Serves 6. Analysis per serving: 142 calories, 2g protein, 5g fat (1g saturated), 4g fiber, 23g carbohydrate, 71 mg sodium

(from energytimes)

Gulf Coast Favorites by Holly Clegg
www.hollyclegg.com
 
Taco Soup

This freezes well, it was a favorite with my kids and still a favorite with my hubby and me. I usually double the recipe and freeze it in individual portions.

Cook Time: 1 hour, 5 minutes
Yield: Serves 6 to 8
Ingredients:
2 pounds ground beef
1 tablespoon olive oil, if ground beef is very lean
1 large onion, chopped
1 can (15 ounces) pinto beans
1 can (11 to 15 ounces) whole kernel corn ,drained
1 can (14.5 ounces) stewed tomatoes - Mexican style if available
1 can (10 to 15 ounces) Rotel tomatoes (or tomatoes with green chile peppers)
1 pkg. (about 1 ounce) taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth

Preparation:

Brown ground beef and onions in a large pan with olive oil if needed; drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.
 
Last month, I bought a package of carrot cake mix and instead of adding water, I added 1/2 can of pumpkin and just enough water to make it moist. (I also added chopped walnuts.) We enjoyed it with cream. It was so delicious and tasted like autumn and Thanksgiving. I will be making it for Thanksgiving dessert instead of Pumpkin Pie. My daughter loves Pumpkin Pie but I think she might enjoy this Carrot Pumpkin Cake.

One year, I might even make carrot cake from scratch. lol
 
I like a good Rib-Eye, grilled on the barbeque. I haven't had mashed potatoes in years, but like the Yukon Gold style sliced, sprinkled with salt and pepper, and fried in olive oil. Also gold potatoes just boiled and topped with chives, parsley, olive oil or smart balance.

Ice cream or sherbert is nice, I like the Hagen Dazs Only Five brand.
 
I have been making quite a few shrimp dishes recently but not from a "recipe", I just throw together what we have and spice it up. Turns out tasty every time plus there is usually something left over for my lunch one day.
 
Good Stuff

Bill.K said:
The classics are the best, nothing can compete with home cooked fettuccine alfredo in my opinion, with some bell peppers and onions, and it's to die for :)
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I too love Fettuccine Alfredo although it is very rich. We recently found this great recipe on Pintrest and made it. The family ate it and did not realize it was made with cauliflower. It was really good and much healthier .

Healthy Fettuccine Alfredo
Author: Pinch of Yum
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

Serves: 8


Ingredients

  • 1 lb. uncooked fettuccine noodles
  • 3 small heads cauliflower
  • 6 cups vegetable broth
  • 6 cloves garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon salt
  • pinch of nutmeg
  • pinch of black pepper
  • 1 tablespoon olive oil
  • ¼ cup heavy cream
  • 1 cup starchy boiling water from pasta pot

Instructions

  1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
  2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
  3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
  4. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Notes
The sauce will “dry out” a little bit as it cools on the pasta. Adding a little water to the leftovers will help make it creamy again.

316
Calories

5g
Fat

56g
Carbs

12g
Protein









 
Thanks, pchinvegas! Always nice to hear a healtier version of a rich fattening favorite! :thanks:
 

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