Matilda Ziegler Magazine for the Blind the source for blindness news and information since 1907

Submitted by Dave Hutchins

Yield: 4 servings

Ingredients:

3/4 pound yams (or sweet potatoes), sliced
3/4 pound salmon filet, cooked (baked, steamed, or grilled) and flaked with a fork
3 large whole scallions, very thinly sliced
1 teaspoon dry mustard
Grated zest of 1/2 lime, plus juice
Sea Salt and freshly ground black pepper, to taste
1/4 to 1/2 cups cornmeal, preferably stone-ground
1/4 cup reduced-fat mayonnaise
2 Tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons fresh lime juice

Directions:

Steam yams until very soft, about 20 minutes on stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the yams). Cool yams until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash yams with a fork.

Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined. Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover, and refrigerate 1 to 4 hours.

Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat. Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side.

Make the sauce by mixing together in a small bowl the mayonnaise, mustard, rosemary and lime juice. Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce.

Nutritional Information Per Serving:
Calories: 287; Protein: 20 g; Carbohydrates: 29 g; Sodium: 374 mg; Fat 10 g;
Exchanges: 2 Bread/Starch, 2-1/2 Medium-Fat Meat

Submitted by Dave Hutchins

Quick and easy dish gets dinner on the table in no time.

Ingredients:

1 pound lean ground beef, ground turkey, or half and half cooked & drained
1 can corn, drained
1 can sliced carrots, drained or 1 pound fresh cooked carrots
1 can tomato soup
1 Tablespoon Italian seasoning
1/2 teaspoon chili powder
1 recipe Bisquick or Jiffy mix biscuits

Directions:

Preheat oven to 350 degrees.

Stir first 6 ingredients together and place in a large casserole. Cook covered for approximately 25 minutes.

Mix biscuits and spoon on top of casserole. Bake uncovered approximately 10 minutes or until biscuits are done.

Enjoy!

Submitted by Dave Hutchins

Ingredients:

1 leek (white and light green parts only), chopped
1 Tablespoon unsalted butter
1-1/2 teaspoons kosher salt
1 medium Yukon Gold potato, peeled and cut into 1-inch pieces
4 cups yellow or white corn kernels
1 small bay leaf
Few sprigs of thyme
4 cups canned chicken broth
1/4 cup milk or heavy cream

Directions:

Dice leeks in half lengthwise and then into 1/4-inch slices.

Transfer to a large bowl of cold water and soak for a few minutes to let any dirt or sand sink to bottom of bowl. Using a slotted spoon, scoop leeks out, place in a sieve and rinse well. Repeat with a fresh bowl of water if necessary, and set aside.

Heat butter in a 4-quart saucepot over medium heat. Add leeks and a pinch of salt, and cook over low heat, stirring occasionally, until leeks are translucent but have not yet begun to brown, about 5 minutes.

Add potatoes, corn, bay leaf, thyme, and chicken stock. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes. Remove bay leaf and discard.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat soup. Add milk and stir well; use additional milk or stock if soup is too thick; simmer for 5 minutes. Adjust seasoning to taste and serve immediately.

Submitted by Dave Hutchins

Yield: 8 to 10 Servings

Ingredients:
Vegetable oil spray
1 loaf challah bread, cut into 1-inch cubes, (14-ounce), (12 cups)
1/2 cup chocolate chips
2 cups heavy cream
2 cups whole milk
9 large egg yolks
1 cup Nutella spread
3/4 cup plus 1 Tablespoon granulated sugar or Splenda sugar
4 teaspoons vanilla extract
3/4 teaspoon Sea salt
2 Tablespoons light brown sugar, or Splenda brown sugar

Directions:

1. Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Adjust oven rack to middle position and heat oven to 225 degrees F. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.

2. Mix chocolate chips into dried bread; transfer to prepared slow cooker. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.

3. Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.

Submitted by Dave Hutchins

Yield: 6 Servings

Ingredients:

1-1/2 cups cut-up green beans, cooked and drained
1 medium green bell pepper, chopped
3 medium tomatoes, chopped
1-1/2 cups shredded Cheddar cheese
1/2 cup Bisquick®
1 teaspoon Sea salt
1/2 teaspoon cayenne pepper
1/2 cup milk
3 Eggs

Directions:

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish.

Spread beans and peppers in dish; sprinkle with tomatoes and cheese. Beat remaining ingredients with mixer until smooth. Pour over vegetables and cheese. Bake uncovered until golden brown, 45 to 50 minutes. Let stand 10 minutes before serving.

Submitted by Dave Hutchins

Cheesy tortellini, fresh spinach, and chicken chunks make this soup memorable.
Yield: 8 servings

Ingredients

1-1.3-ounces envelope white sauce mix
1 can chicken broth, (14-oz. )
3boneless, skinless chicken breasts
1 Tablespoon minced garlic
1/2 teaspoon Sea Salt
1/2 teaspoon Dried basil
1/2 teaspoon Oregano
1/2 teaspoon Cayenne pepper
1 package Cheese tortellini, (8-ounces)
1-1/2 Cups half-and-half cream
6 Cups Fresh baby spinach

Directions

Spray a 5- to 6-quart crockpot with vegetable cooking spray and place white sauce mix in cooker.

Stir in 4 cups water and stir gradually until mixture is smooth.

Cut chicken into 1-inch pieces.

Add broth, chicken, garlic, salt, basil, oregano, and red pepper to mixture.

Cover and cook on low for 6 to 7 hours or on high for 3 hours.

Stir in tortellini, cover, and cook for 1 more hour on high.

Stir in cream and fresh spinach, and cook just enough for soup to get hot.

Enjoy!

Submitted by Dave Hutchins

Yield: 4 servings

Ingredients:

1/2 cup dry sherry
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon grated orange peel
3 Tablespoons frozen orange juice concentrate
1/4 cup Water
2 teaspoons Honey
4 portions frozen boneless, skinless chicken breasts, (4 ounce)

Directions:

In a large bowl, whisk together all the ingredients except the chicken. Add the chicken breasts. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven broiler. Discard the marinade and broil the chicken 4 inches away from the heat for about 5 to 7 minutes per side, until juices run clear.

This chicken goes great with a side of white rice and vegetables. Enjoy!

Nutritional Information Per Serving:

Calories: 151; Protein: 25 g; Sodium: 61 mg; Carbohydrates: 3 g; Fat: 3 g; Cholesterol 68 g
Exchanges: 4 Very Lean Meat

http://www.eatingwell.com/recipes/winter_squash_risotto.htmlFrom EatingWell: September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

4 servings, about 1 1/2 cups each
Total Time: 1 hour

Ingredients
5 cups reduced-sodium chicken broth, or vegetable broth
2 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced
3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
2 cups shiitake mushroom caps, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crumbled saffron threads, (optional)
1 cup arborio rice
1/2 cup dry white wine, or dry vermouth
1/2 cup finely grated Parmigiano-Reggiano cheese

Preparation
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Nutrition
Per serving : 372 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 15 mg Cholesterol; 54 g Carbohydrates; 14 g Protein; 6 g Fiber; 632 mg Sodium; 790 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 2 fat

Submitted by Dave Hutchins

Yield: 12 servings

Ingredients:

Apple Filling

2 Tablespoons butter
5 Golden Delicious apples, peeled, cored, and sliced
1/4 cup packed Splenda light brown sugar
3 Tablespoons apple juice

FRENCH TOAST
1 loaf sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon Sea salt
1/2 teaspoon ground cinnamon
10 large eggs
1 Tablespoon butter
2 Tablespoons Splenda sugar

Directions:

To make the filling, melt the butter in a 12-inch skillet over medium heat. Add apples and sugar. Cook for 20 minutes, stirring occasionally, until apples are deep golden. Stir in apple juice and cook for 1 minute. Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13×9-inch glass baking dish. Arrange half of the bread slices, overlapping slightly, in the casserole or baking dish. In a medium bowl with a wire whisk or a fork, beat the milk, salt, cinnamon and eggs until well mixed. Pour half of the egg mixture over the bread in the casserole dish. Reserve one-fourth of the apple filling. Cover and refrigerate to spoon on casserole after baking. Spread the remaining apple filling over the bread in an even layer.

Arrange the remaining bread slices over the apple layer. Pour the remaining egg mixture over the bread, pressing bread down with a spatula so it absorbs the maximum amount of the egg mixture. Dot bread with butter and sprinkle with sugar.

Cover the casserole and refrigerate overnight. To bake, preheat oven to 325°F. Uncover the casserole and bake 50 to 55 minutes or until a knife inserted in the center comes out clean. Reheat the reserved apple filling in the microwave until heated through, and spoon it on top of French toast to serve. This French toast casserole arguably reigns as the king of hearty, robust breakfasts. The buttery apple filling forms the perfect mix to the breakfast bread. Consider preparing this the night before, and note that it makes a ton of food.

Submitted by Marilyn Brandt Smith

Here’s what to do with that leftover turkey or chicken from the holiday. Quick, easy, and delicious.

Ingredients:
1 can condensed mushroom soup
Small jar cheese whiz or 1 half pound Velveeta cheese broken in small pieces
1 half cup milk
1 tablespoon Worcestershire sauce
1 can green peas, drained, or 2 cups leftover vegetable of your choice
2 cups chopped cooked or canned turkey or chicken
Potato chips.

Directions:

Combine soup, milk, cheese, and Worcestershire sauce. Add chicken or turkey and vegetable. Pour into greased casserole. Bake at 350 degrees for 20 minutes.

Remove from oven, topped with crushed potato chips. Bake five minutes more. Serves four.

Enjoy!