Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

April 2012 Chewin’ the News

 2012, Chewin' the News  Comments Off on April 2012 Chewin’ the News
Apr 262012
 

A Week in the Kitchen with Carol

CastIronHappy Spring, everyone! It is great when it starts to warm up outside. We set up the grill and have started to cook our meals outside. I got a new cast iron skillet for my birthday. It’s a small square with ridges. I used it for the first time after seasoning it. Seasoning a cast iron skillet is easy. Preheat your oven to 350 degrees. Position one rack in the top third of the oven. Position another rack in the bottom third of the oven and place an empty foil lined baking sheet on the bottom rack. This sheet will catch any dripping from the cast iron. Coat the skillet with vegetable oil and place it upside down on the top rack. Bake for one hour. Turn the oven off and allow the pan to cool down in the oven. You may need to do this several times to get a smooth and shiny “nonstick” surface.

It has been a crazy couple of months at my house! My husband and I are now officially “empty nesters”. Our son joined the Marines and has left for basic training. We are so proud of him! I have been trying to clean out the freezer so I can get ready for some new Spring/Summer recipes. It’s not an easy task but I have made some progress. Every time I go through this process I wish I was better at labeling the packages before putting them in the freezer! (I’ll have to work on that!)

Since it is just the two of us, we have been debating about getting rid of the basement freezer and just using the refrigerator freezer for cooking day. Have any of you made this move? I’ve also been creating and testing some recipes that are made for two people instead of four. It’s an adjustment – not just the cooking but the grocery shopping as well. It will take time to adjust!

Product News

FrontCover2As Nanci and I mentioned earlier this month, we released of the second edition of 30 Day Gourmet’s Big Book of Freezer Cooking! What’s different you ask? The book is a paperback with layflat binding, some minor typos were corrected, each page has a new 2012 copyright, our bios were updated, and the pictures and text are now black and white.

The books have arrived from the printer and we have started shipping orders. Click here to order. We are excited and hope that you like the new book. To celebrate we are offering a special introductory price for a short time.

Volume pricing available:
1 for $14.95
2-9 copies are $12.95 each
10 or more are $10.95 each

Order your copy today!

We are also offering a discount on all of our ebooks! Save $1.00 off your next ebook order until 6/1/12. Order as many of our 10 ebooks as you want and save $1.00 off each one! Just use the coupon code $1offebook at checkout.

Here’s a list of our ebooks:

Gluten Free Recipe Follow-up

I received lots of feedback on my gluten free recipes test. Here are some of our readers’ comments:

From Vicki – Have you tried looking into using coconut flour for your gluten free cooking tests? We have been experimenting a bit here, using recipes from www.freecococonutrecipes.com (also accessible from the www.tropicaltraditions.com website).

I saw the coconut flour in the store but I have not tried it. The websites listed above have lots of gluten free recipes that you can try.

From Kelli – Kelli passed along some of her favorite gluten free recipes. She recommends Alison’s Gluten Free Bread from allrecipes.com. She also recommends the All Purpose Gluten Free Flour Mix and the Homemade Gluten Free Bread from glutenfreecookingschool.com.

From Kathleen – The way I save money doing gluten free baking is to make my own flour mixes and I start with buying the whole grains in bulk and grinding my own flour. Before grain grinders were easily available, I just used my Vitamix blender and ground brown rice flour. I did this for years! Now I have a grinder and the flours we use have more variety, like sorghum, teff, garbanzo. I buy all these in bulk from my food co-op (I use Azure Standard) and grind them as I need them. This saves a ton of money over using expensive mixes.

My favorite pizza crust is from the Flying Apron Bakery cookbook. It is quick and simple and delicious. It has brown rice flour, garbanzo flour, and flax meal. Plus a few other simple ingredients. I also really enjoy a simple almond flour crust that has no yeast. It is the quickest and easiest yet.

I was able to check out the Flying Apron Bakery cookbook from our local library. There are lots of good recipes to try. I would recommend checking the book out if it’s available.

In searching for another gluten free pizza crust recipe to test, I ran across a great website with lots of gluten free recipes. Its glutenfreegirl.com. They explain that some people who are trying to cook gluten free can experience digestive issues with xanthan gum. They make a lot of their recipes with flaxseed instead.  They have their own recipes for whole-grain gluten free flour mix and pizza crust. Check it out!

Bonus Recipes

People ask questions about how we create recipes for 30 Day Gourmet and why we have to test the recipes. Creating new recipes for the newsletter, web site, and books is a trial and error process. First you have to try the recipe fresh to see if you like the taste, texture, combination of ingredients. If you don’t, you have to keep trying different combinations until you find something that works. I know from experience that this can take time and lots of patience! Several recipes that I created for the Big Book of Freezer Cooking took several tries to get it right.

Once I find the combination of ingredients that is right, I serve the recipe to friends and family to get their opinion. Does it have the right combination of ingredients. Are the spices right? Is it something missing? Most of the time at this point in the testing process, recipes will pass the initial “fresh” taste test.

Next I have to test the freezing process. Most things will freezer but sometimes the end result is not what you expected. If this is the case, then you have to determine the best method for freezing the recipe. We have to answer the following questions:

  • Can the recipe be frozen fully cooked? (See Sloppy Joe Sandwich Filling)
  • Or should it be frozen uncooked on assembly day and then cooked on serving day? (See Chicken Kabobs)
  • Or can this recipe be frozen either uncooked or fully cooked? (See Chicken Cordon Bleu Lasagna)
  • Is this recipe best packaged as a “kit” (ingredients are packaged separately and assembled on serving day)? (See Stacked Enchiladas)
  • Does the recipe need to be thawed before reheating or cooking on serving day?
  • What’s the best method to reheat the meal – stovetop, microwave, oven, slow cooker?

As you can see, testing the recipe can be a long process and it’s not always a successful one. However, most of the time you can create wonderful freezer friendly recipes for your family. It just takes a little time and patience! Over the next several months I thought it would be fun to post some recipes on Facebook® that I am testing. Give the recipe a try yourself and make some suggestions on how you would serve it and freeze it. Or email me a recipe that you would like converted to a freezer recipe and we can convert it together. I look forward to hearing from you!

HoneyLimeChickenHoney Lime Chicken Marinade

This is a wonderful spring grill recipe. We enjoyed this recipe served as a shish kabob skewered with zucchini, pineapple chunks and peppers (green or red). Serve it with Creamy Garlic Parmesan Rice and a vegetable.

 

Oatmeal Molasses BreadOatmealBread

I love making homemade bread and this recipe is very nice. It’s a sweet, dark bread with a nice flavor. It’s great warm with some honey butter.

 

 

Closing Comments from Carol

Do you have any recipes that you would like to share? I’d love to try and share them with everyone. You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

Chicken Cacciatore

 Low Fat, Poultry, Recipes  Comments Off on Chicken Cacciatore
Jan 302012
 
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I also tested a recipe for Chicken Cacciatore that was absolutely wonderful! I just had to share it with you. I will definitely be adding this recipe to my monthly menu. I tested this recipe using chicken thighs but you can also make this with chicken breasts to a lower fat content.

ChickenCacciatore

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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Olive oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.
Boneless, skinless chicken thighs or breasts

6

12

18

24

30

36
Chopped onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Sliced fresh mushrooms

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Diced red pepper

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Minced garlic

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Tomato sauce

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Canned, diced tomatoes

28 oz.

56 oz.

84 oz

112 oz.

140 oz.

168 oz.
Chicken broth or white wine

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Chopped fresh rosemary

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
On Hand Ingredient
Spaghetti, uncooked

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Assembly Directions:
Heat olive oil in a skillet over medium heat. Brown the chicken thighs 5 minutes on each side. Remove chicken from the pan and set aside.

Add the onions, red pepper and mushrooms to the skillet. Cook until the mushrooms have softened, about 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes.

Pour in the tomato sauce, tomatoes, chicken broth, and rosemary. Stir until completely combined. Add salt and pepper to taste. Stir again.

Add the chicken and any accumulated juices to the skillet. Cover and bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes or until chicken is done.

Freezing Directions:
Cool. Place chicken and sauce in a freezer bag or container. Seal, label, and freeze.

Serving Directions:
Thaw chicken mixture in refrigerator. Reheat on the stovetop in a skillet or a large saucepan. Cook the spaghetti according to the package directions. Serve chicken and sauce over the spaghetti.

Nutritional Info: Chicken Thighs
Per Serving: 375 Calories; 9g Fat (22.3% calories from fat); 19g Protein; 55g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 479mg Sodium.
Exchanges: 3 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

Nutrtional Info: Chicken Breasts
Per Serving: 442 Calories; 8g Fat (15.5% calories from fat); 38g Protein; 55g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 530mg Sodium.
Exchanges: 3 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.

January 2012 Chewin’ the News

 2012, Chewin' the News  Comments Off on January 2012 Chewin’ the News
Jan 302012
 

A Week in the Kitchen with Carol

Happy New Year, everyone!

My friends are always asking me what new recipes I am making. One even asked about my “test kitchen”. I never thought of my kitchen as a test kitchen. I guess in some ways it is! I am always experimenting with new recipes, ingredients, flavors, etc. When the kids lived at home, I would tell them that we were having experimental food night. They loved it! They test their own recipes in their kitchens today.

This month I wanted to experiment with a food topic that many of you have had questions about – gluten free cooking. I have several friends that are gluten free cooks but I have never experimented with the recipes myself. I am not an expert in this subject but here is what I have learned so far.

What typical ingredients used in common recipes contain gluten?

  • wheat based flours (all purpose flours, wheat flours) and products made with wheat based flours (breads, cakes, pies, cereals, cookies, crackers, croutons, gravy)
  • barley (used in breads, soups, beer, whiskey, instant coffee and coffee substitutes)
  • rye (breads and alcoholic beverages)
  • pastas
  • flavored rice dishes
  • frozen vegetables with sauce packets
  • canned soups
  • imitation bacon bits, meat or seafood
  • some salad dressings
  • sauces and marinades
  • some soy sauce

This is an incomplete list but you get the general idea!

The Goal

My goal in this test was to try out several gluten free flour mixes that could be used in baking. I started out with some gluten free flours and starches that can be used in place of all purpose and whole wheat flours. These include white rice flour, brown rice flour, tapioca flour, soy flour, and potato starch. I also purchased xanthan gum. Xanthan gum is used to bind gluten free ingredients. General rule of thumb –

  • Cookie recipes need 1/2 teaspoon or less per 1 cup of gluten free flour mix
  • Bread and pizza crust recipes need 1 teaspoon per one cup of flour mix
  • Muffin, cake and quick bread recipes generally need 1/2 teaspoon per 1 cup of flour mix

GlutenFreeFlours

 

The Recipes

I tested three different gluten free flour mixes. Each one produced different results! Here are my initial test recipes:

Recipe #1 Recipe #2 Recipe #3
Makes 3 Cups
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum		 Makes 3 Cups
1 cup rice flour
1/3 cup brown rice flour
2/3 cup potato starch
1/3 cup corn starch
1/3 cup soy flour
1/3 cup tapioca flour
1 teaspoon xanthan gum		 Makes 3-1/2 Cups
2 cups rice flour
1/2 cup potato starch
1 cup tapioca flour
2 teaspoon xanthan gum
1/4 t. salt

Test #1 – Muffins

I chose the recipe Tara’s Favorite Muffins from the Members area of the website for my test. I made three half recipes (6 muffins per recipe/18 total) of the muffins using each of the gluten free flour mixes above. I also added 1/2 cup of chocolate chips to each recipe to test the density of the batter.

GlutenFreeMuffins

 

Muffin Results

I love to eat muffins warm right out of the oven. This was the criteria for the first taste test. Recipe #1 was hard to get out of the pan and the texture was not “muffin like”. It was grainy. Recipe #2 was light and fluffy but all the chocolate chips sank to the very bottom of the muffin. Recipe #3 was good. The texture was nice but not as fluffy as #2 but the chocolate chips were evenly distributed in the muffin. This test resulted in a tie between Recipe #2 (for texture) and Recipe #3 (for chocolate chip distribution).

Test #2 – Pizza Crust

I chose one of my favorite recipes for pizza crust. After the bad results of Recipe #1 in the Muffin Test, I decided just to test with Recipe #2 and Recipe #3. I made the crusts and replaced the flour cup for cup in recipe.

GlutenFreePizzaCrust

 Pizza Crust Results

I wasn’t happy with the performance of either flour in this recipe but I have not given up. I have decided to buy new yeast. I’ll try the recipe again next month with the fresh yeast and maybe some more xanthan gum before making a decision on pizza crust.

Test #3 – Pancakes

I decided to test making pancakes with Recipe #2 and Recipe #3. I made them using a standard pancake recipe:

1 cup flour (gluten free flour mix used in the test)
2 tablespoons sugar
2 teaspoons baking powder (gluten free)
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons oil
1/2 teaspoon vanilla

GlutenFreePancakes

 

Pancake Results

I was very happy with the pancakes made with Recipe #2. They were light and they tasted exactly how you expect a pancake to taste. The pancakes made with Recipe #3 were mediocre. They were edible but it was definitely not my favorite recipe. The clear winner was Recipe #2.

Just One More Test

I was very happy with the texture of the muffin using Recipe #2 but I needed to resolve the issue of the chocolate chips sinking to the bottom of the muffin. I made some changes to Recipe #2. I changed the amount of brown rice flour, potato starch, and xanthan gum.

Updated Recipe #2
Makes 3 Cups
1 cup rice flour
2/3 cup brown rice flour
1/3 cup potato starch
1/3 cup corn starch
1/3 cup soy flour
1/3 cup tapioca flour
1-1/2 teaspoon xanthan gum

I made the Chocolate Chip Muffins again. The chocolate chips stayed off the bottom of the muffin and were evenly distributed throughout the middle of the muffin. The texture of the muffin was still very good. So far so good.

Conclusions

The updated version of Recipe #2 seems to be the better all purpose gluten free flour mix. Recipe #3 would be good as a cup for cup replacement flour for cake and muffin recipes.
I was really surprised at the cost of ingredients used in gluten free cooking. Next month I will talk more about the cost of the ingredients and premade gluten free products.
I still want to tackle the Pizza Crust recipe. I would also like to try some gluten free bread and noodle/pasta recipes.

Do you have a homemade gluten free flour mix that you use? I would love to hear about your recipes or your experiences with gluten free cooking.

Bonus Recipe

ChickenCacciatoreChicken Cacciatore

I also tested a recipe for Chicken Cacciatore that was absolutely wonderful! I just had to share it with you. I will definitely be adding this recipe to my monthly menu. I tested this recipe using chicken thighs but you can also make this with chicken breasts to a lower fat content.

Enjoy!

Closing Comments from Carol

Enjoy the recipes and the stories about my test kitchen experience! I hope everyone has a wonderful New Year!

Do you have any recipes that you would like to share? I’d love to try and share them with everyone. You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

Mint Snowballs

 Low Fat, Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories  Comments Off on Mint Snowballs
Dec 212011
 
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These cookies are like a peppermint patty in cookie form! The mint flavor is strong and can flavor other cookies. Store these cookies separately from other cookies.

MintSnowballs

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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

36

72

108

144

180

216
Ingredients
Flour

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.
Baking powder

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.
Salt

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Dark Chocolate and Mint Chips, divided

10 oz.

20 oz.

30 oz.

40 oz.

50 oz.

60 oz.
Butter

6 T.

12 T.

18 T.

24 T.

30 T.

36 T.
Sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Vanilla

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.
Eggs

2

4

6

8

10

12
Powdered sugar

Assembly Directions:
Combine flour, baking powder, and salt. Set aside.

Melt one cup of mint/chocolate chips per recipe in a microwave safe bowl (Microwave one minute on high, stir. Microwave on high for another 30 seconds. Stir until smooth.)

In a mixing bowl, cream butter and sugar. Add melted mint/chocolatechips, vanilla, and eggs. Beat until combined. Gradually beat in flour mixture. Stir in remaining 1/2 cup of mint/chocolate chips. Place dough in freezer. Freeze until firm.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Coat with powered sugar. Place on ungreased cookie sheet. Bake for 10 to 12 minutes. Let stand on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely.

Freezing Directions:
Place in freezer bags or containers. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info: per cookie
Per Serving: 102 Calories; 4g Fat (38.4% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 59mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

Cranberry Meatloaf

 Beef, Recipes, Under 350 Calories  Comments Off on Cranberry Meatloaf
Dec 212011
 
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I love meatloaf and this is one of the best meatloaf recipes that I have ever tasted! This mix of spices pairs very nicely with the cranberry sauce on top. It also makes a very good meatloaf sandwich. After testing this recipe I went ahead and made two more for the freezer. I’m looking forward to adding this recipe to my winter menu.

Cranberry_meatloaf

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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Whole berry cranberry sauce

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Brown sugar

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.
Ground chuck or round

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.
Breadcrumbs, dry

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Chopped onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Chopped green bell pepper

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Skim milk

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.
Egg

1

2

3

4

5

6
Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Dried parsley

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Dried thyme

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Dried oregano

1/8 t.

1/4 t.

3/8 t.

1/2 t.

5/8 t.

3/4 t.

 

Assembly Directions:
In a small bowl, stir together cranberry sauce and brown sugar.

In a large bowl, combine ground beef, breadcrumbs, onion, bell pepper, milk, egg, salt, parsley, thyme, and oregano.

Freezing Directions:
Place cranberry sauce mixture in a small freezer container. Place meatloaf mixture in a gallon freezer bag and press flat. Seal, label and freeze.

Serving Directions:
Thaw cranberry sauce and meatloaf mixture in refrigerator overnight.

Preheat oven to 375 degrees. Shape meatloaf mixture in a loaf pan. Bake uncovered for 30 minutes. Spread half of the cranberry sauce on top of the meatloaf. Return to oven and bake for an additional 20 to 30 minutes or until an instant read thermometer registers 160 degrees.

Warm the remaining cranberry sauce and serve with the meatloaf.

Nutritional Info:
Per Serving: 317 Calories; 15g Fat (42.6% calories from fat); 18g Protein; 27g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 410mg Sodium.
Exchanges: 1 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat; 1/2 Other Carbohydrates.

Cranberry Cheesecake Tart

 Recipes, Snacks and Desserts  Comments Off on Cranberry Cheesecake Tart
Dec 212011
 
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I made this cheesecake with a cookie crust and homemade cranberry sauce. The tart sauce tastes great over the sweet cheesecake. This is a nice indulgence or a special occasion cheesecake.

cranberry_tart

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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

12

24

36

48

60

72
Ingredients
Crust:
Butter

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.
Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Eggs

1

2

3

4

5

6
Vanilla

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Flour

1-3/4 C.

3-1/2 C.

5-1/4 C.

7 C.

8-3/4 C.

10-1/2 C.
Cheesecake Filling:
Cream cheese

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Eggs

2

4

6

8

10

12
Vanilla

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Cranberry Topping:
Cranberries

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.
Cranberry juice

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Lemon rind, grated

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.
Cinnamon

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Water

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

 

Assembly Directions:
Cookie Crust: Preheat oven to 375 degrees. Cream butter at room temperature. Add sugar, egg, and vanilla. Beat until combined. Add flour.  Beat until smooth. Dough can be rolled out or pressed into tart pan or cheesecake pan. Bake at 375 degrees for 10 minutes. Remove from oven and cool.

Cheese Cake Filling: Beat cream cheese until smooth. Add sugar, eggs, and vanilla. Beat until combined. Pour cheesecake filling into crust. Bake 30 minutes or until set in the center. Remove from oven. Cool completely.

Cranberry Topping: In a medium saucepan combine cranberries, cranberry juice, lemon peel, cinnamon, sugar, and water. Stir until combine. Cook over medium high heat until mixture begins to boil. Reduce heat and simmer for 10 minutes or until mixture has thickened and cranberries have burst. Cool completely.

Freezing Directions:
Place cheesecake in a gallon freezer bag. Place cranberry mixture in a quart freezer bag. Seal, label and freeze.

Serving Directions:
Thaw in refrigerator overnight. Top cheesecake with cranberry sauce and serve.

Nutritional Info:
Per Serving: 434 Calories; 26g Fat (53.5% calories from fat); 7g Protein; 45g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 248mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 1-1/2 Other Carbohydrates.

December 2011 Chewin’ the News

 2011, Chewin' the News  Comments Off on December 2011 Chewin’ the News
Dec 212011
 

A Week in the Kitchen with Carol

Elves2008_10Merry Christmas, everyone! I’m hosting Christmas this year and I am so excited! I am counting the days until my kids are home to celebrate with us this year. I’ve been cooking and planning for a month. We’re having turkey with my husband’s famous stuffing, a spiral sliced ham, Sweet Potato Soufflé with Brown Sugar Crumbles, green bean casserole, green salad, Crispy Cheesy Potatoes (from the Members area), and rolls.

Everyone in the family is bringing two dozen of their favorite cookies to share with the family. My husband and I had a marathon baking day making several different kind of cookies. Our choices for this year were Deb’s Reese’s® Peanut Butter Cookies, Double Chocolate Chip Cookies (with 2/3 cup white chocolate chips, 2/3 cup semi-sweet chocolate chips and 2/3 cup dark chocolate chips – YUM!), Pecan Pie Bars, Peanut Butter Toffee Cookies, and a new recipe, Mint Snowballs.

Are you looking for great cookie recipes to make for the holiday? Here are some of my favorite 30 Day Gourmet recipes.

I am also going to surprise my kids with one of their favorite desserts, Brownie Trifle. To make a Brownie Trifle, you layer crumbled fudge brownies, whipped topping, chocolate mousse, and crushed English toffee bars. The secret is to let it sit for a couple of hours in the refrigerator before serving. The toffee bars soften and flavor the whipped topping layers. It’s wonderful!

This is also a great time to stock up on some of the seasonal grocery items that go on sale. I always stock up on fresh cranberries, canned cranberry sauce and canned pumpkin. Fresh cranberries can be frozen for almost a year. I tested some cranberry recipes this month. Try these yourself. I think you’ll be surprised!

Cranberry_meatloafCranberry Meatloaf

I love meatloaf and this is one of the best meatloaf recipes that I have ever tasted! This mix of spices pairs very nicely with the cranberry sauce on top. It also makes a very good meatloaf sandwich. After testing this recipe I went ahead and made two more for the freezer. I’m looking forward to adding this recipe to my winter menu.

cranberry_tartCranberry Cheesecake Tart

I made this cheesecake with a cookie crust and homemade cranberry sauce. The tart sauce tastes great over the sweet cheesecake. This is a nice indulgence or a special occasion cheesecake.

 

Closing Comments from Carol

Enjoy the recipes! I hope everyone has a wonderful holiday. Merry Christmas and Happy New Year, everyone!

Do you have any recipes that you would like to share? I’d love to try and share them with everyone. You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

Turkey Cacciatore

 Low Fat, Poultry, Recipes  Comments Off on Turkey Cacciatore
Nov 222011
 
Share This Recipe

If you are looking for a lighter meal after your Thanksgiving feast, this is a great way to use up left over turkey. The sauce is very light and delicate.

TurkeyCacciatore
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

4

8

12

16

20

24
Ingredients
Olive oil

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Diced red or green pepper

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Minced garlic

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.
Sliced portobello mushrooms

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Dried oregano

3/4 t.

1-1/2 t.

2-1/4 t.

1 T.

1 T. + 3/4 t.

1 T. + 1-1/2 t.
Mrs. Dash (or any garlic/herb low salt seasoning)

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Turkey, cooked and chopped

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Beef bouillon granules

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
On Hand Ingredients:
Dry spaghetti

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Water

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Diced and seeded roma tomatoes

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

 

Assembly Directions:
Heat oil in a large nonstick skillet over medium high heat. Add onion, peppers, and garlic. Cook for one minute. Add mushrooms and cook for an additional minute. Remove from heat. Add oregano, Mrs. Dash, chopped turkey, and beef bouillon. Allow to cool.

Freezing Directions:
Place mixture in a freezer container or gallon freezer bag. Seal, label, and freeze.

Serving Directions:
Thaw mixture in refrigerator. Cook spaghetti according to package directions. Drain. In the meantime, place turkey mixture in a large skillet over medium high heat. Add water and diced tomatoes. Bring to a boil. Turn down to low and simmer for 5 minutes. Plate the pasta. Spoon turkey mixture over pasta.

Nutritional Info:
Per Serving: 398 Calories; 7g Fat (16.5% calories from fat); 30g Protein; 53g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 151mg Sodium.
Exchanges: 3 Grain (Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fat.

Thanksgiving Chowder

 Recipes, Soups & Sandwiches, Under 350 Calories  Comments Off on Thanksgiving Chowder
Nov 222011
 
Share This Recipe

This is a great recipe to use up some of the Thanksgiving meal leftovers such as turkey, mashed potatoes, corn, and peas. It’s a great tasting soup. The bacon gives it a smoky flavor.

ThanksgivingChowder

Hint: If you don’t have evaporated milk on hand, you can make your own! Mix 2/3 cup of non-fat dry milk with 3/4 cup water to yield 1 cup of homemade evaporated milk.

Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Bacon slices

6

12

18

24

30

36
Diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Diced celery

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Turkey, cooked and chopped

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Mashed potatoes

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Cream style corn

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.
Frozen peas

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Frozen corn

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Evaporated milk

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Paprika

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Salt and pepper, to taste

Assembly Directions:
In a large skillet over medium heat, cook bacon until crisp. Remove bacon from pan. Drain on paper towels. Add onion and celery to pan. Cook for 5 minutes or until vegetables are tender. Remove vegetables from skillet and place in large mixing bowl. Crumble bacon and add to vegetable mixture. Add remaining ingredients. Stir until combined.

Freezing Directions:
Place in meal sized freezer containers or freezer bag. Seal, label, and freeze.

Serving Directions:
Thaw in refrigerator. Place chowder in a large pan. Cook and stir over medium low heat until heated through. Serve.

Nutritional Info:
Per Serving: 268 Calories; 10g Fat (31.0% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 539mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1-1/2 Fat.

November 2011 Chewin’ the News

 2011, Chewin' the News  Comments Off on November 2011 Chewin’ the News
Nov 222011
 

A Week In The Kitchen With Carol

Calling all freezer cooks! There have been several postings on the 30 Day Gourmet Facebook® fan page asking for everyone’s favorite 30 Day Gourmet recipes. I thought this would be a great question to pose to everyone. Post your lists on our Facebook® fan page and help some beginning freezer cooks with their menu planning! In the meantime, I’ll share some of my favorites with you.

Beef:

Poultry:

Pork and Fish:

Soups and Sandwiches:

So many choices! So many great recipes! Which will you choose to make?

Thanksgiving!

Happy Thanksgiving, everyone! I’m not cooking this year but I bought a turkey any way. We love making the classic turkey dinner. It is such a treat! Afterwards, you are left to deal with the leftover turkey. What’s your favorite recipe for leftover turkey? Some of my favorites include:

Turkey Wreath (recipe from Food.com)
Turkey and Noodles (from the Members area)
Bowtie Soup (from Freezer Lunches To Go)
Country Chicken/Turkey Pot Pie (from the Big Book of Freezer Cooking)
Chicken/Turkey Tetrazzini (from the Members area)
Chicken Fried Rice
Chicken Pockets (from Freezer Lunches To Go)
Chicken Quesadillas (from the Big Book of Freezer Cooking)

Here are two new recipes to use up that left over turkey!

ThanksgivingChowderThanksgiving Chowder

This is a great recipe to use up some of the Thanksgiving meal leftovers such as turkey, mashed potatoes, corn, and peas. It’s a great tasting soup. The bacon gives it a smoky flavor.

Hint: If you don’t have evaporated milk on hand, you can make your own! Mix 2/3 cup of non-fat dry milk with 3/4 cup water to yield 1 cup of homemade evaporated milk.

TurkeyCacciatoreTurkey Cacciatore

If you are looking for a lighter meal after your Thanksgiving feast, this is a great way to use up left over turkey. The sauce is very light and delicate.

 

Closing Comments From Carol

Enjoy the recipes! Have you started cooking for Christmas? I have! I already have made Sweet Potato Soufflé, Make-Ahead Mashed Potatoes (from the Members area), Spinach Lasagna, (from the Big Book of Freezer Cooking), Iowa State Fair Guinea Grinders, and Chicken Enchilada (from Slow Cooker Freezer Favorites). I have more to make but it’s a great start!

Do you have any recipes that you would like to share? I’d love to try and share them with everyone. You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

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