Thursday, September 30, 2010

Bacon-Cheese Stuffed Shells

This is another recipe from this months Taste of Home Magazine. As soon as I read the title, I knew I was making this. I have to say that it was really delicious, though it was a bit rich. And that was after I subbed half and half, for the cream, omitted the milk and increased the chicken stock to 1C. It also was a bit salty, so I'd recommend using low sodium bacon, or replacing the garlic salt with garlic powder. I did have to omit the mushrooms and parsley due to my diet restrictions, but will definitely be using them next time I make this recipe. Hubby and my Mom both suggested making this with Marinara sauce, nest time, to cut the richness. So even though their was a few flaws in the recipe, I definitely will be making it again!!!


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Bacon-Cheese Stuffed Shells
Adapted from Taste of Home Magazine

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus
1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 tablespoons minced fresh parsley, divided
1/2 teaspoon garlic salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup 2% milk
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.

In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Yield: 12 servings.

Nutrition Facts: 2 stuffed shells equals 554 calories, 42 g fat (26 g saturated fat), 139 mg cholesterol, 975 mg sodium, 21 g carbohydrate, 1 g fiber, 26 g protein.

Tuesday, September 28, 2010

Pepper Squash Muffins

On a recent shopping trip ( yes, I was aloud out of the house, LOL), I purchased the latest issue of Taste of Home magazine. Now I've never bought this magazine before, but have tried some ToH recipes, with great success. So I was very pleased to see quite a few recipes, that I plan on trying. These muffins are a take on Sweet Potato Muffins, in the magazine. First, I didn't have any sweet potatoes and second, I had half a pepper squash I needed to use up. So I decided to try using the squash, in place of the sweet potato. I also had to modify the ingredients, to suit my post op diet requirements. The recipe changed so much, that I just decided to re write it, LOL.

The muffins are a bit dense, but I'm sure it's due to the fact that only 1/4 tsp of baking soda is used. Next time, I will increase the amount to 1 tsp and see what the result is. Despite them being dense, they taste great. They almost have a pumpkin taste to them. Sweet and warm, thanks to the cinnamon and allspice. A perfect fall treat!!



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Pepper Squash Muffins

1 3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs, beaten
1 cup mashed roasted pepper squash
1/2 cup water
1/4 cup canola oil
3 tablespoons sweetened applesauce

STREUSEL:

2 tablespoons biscuit/baking mix
2 tablespoons quick-cooking oats
1 tablespoon sugar
1 tablespoon brown sugar
1-1/2 teaspoons cold butter
1/4 tsp ground ginger

In a large bowl, combine the first nine ingredients. In another bowl, combine the eggs, potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. Coat miniature muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter.

Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Monday, September 27, 2010

Meal Plan Monday~ Sept 27th

Good morning! We seem to have caught our first cold of the season. Hubby had it first, then my Mom and now Queenie and I have it. I just hate when the kids get sick, I feel so helpless. I hope we can rid the house of all germs soon. This week should be a quiet one. Mr.B goes to school today and Wed. Queenie has an appt at Sick Kids, to get a suspicious mole checked out, on Wed. Glad Mom is still here, since I'd like to be present at the appt, with Hubby. Other than that we will enjoy the beautiful fall weather and enjoy some delicious comforting food and desserts. Here is our menu, in no particular order. I'm carrying over a few meals from last week, that we didn't get around to.


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  • Oven Roast chicken legs and potatoes, with corn
  • Homemade pizza with a salad
  • Bacon and cheese stuffed shells (new recipe), with Ceasar salad and bread sticks
  • Pork Rib Roast with mashed potatoes and honey thyme butternut squash (new recipe)
  • Tacos (either chicken or beef), with rice and homemade guacamole
  • Leftovers
  • I also plan on baking muffins using pepper squash. Hope they turn out!!!

Don't forget to pop over to OrgJunkie.com, to check out tons of other great meal plans for the week!!

Friday, September 24, 2010

Galletes Blanche/ Caramel Fudge Frosted Cookies

I'm really enjoying having my Mom here to help out, after my surgery. Besides having an adult to talk to, during the day, Mom is also making all my childhood favorites. My latest request was for these cookies. I've never seen them anywhere else but my grandma's house, or our house. I'm not sure where the original recipe came from, but I do know that these are good cookies. Almost like a less sweet version of sugar cookie dough, then topped with a caramel fudge frosting. You could also make sandwich cookies, filling them with strawberry jam, but since seeds are out for now, we stuck with the frosted cookies. The kids are crazy about these and I must confess that I ate about a dozen of them, through out the day, yesterday. This is an old recipe and for some reason our ancestors refused to measure certain ingredients. So, there is no measurement for the flour. Add the flour by 1/2C increments, until the dough is smooth, but not sticky.



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Galletes Blanche

1/2C white sugar
1/2C brown sugar
1/2C shortening
1/2C milk
1 egg
1 1/2tsp baking powder (heaping)
flour

In a mixing bowl, mix the first 4 ingredients, until well combined. Add the egg and baking powder and mix well. Add flour, in 1/2C increments, until the dough is smooth, but not sticky. Roll out onto a lightly flour surface, to about 1/4 inch thickness. Cut using desired shape ( we like round cookie cutters). Place on a cookie sheet and bake in a 350 degree oven, until golden (about 9-10 minutes). Cool and spread with frosting (recipe below), or spread with favorite strawberry jam and top with a 2nd cookie.

Caramel Fudge Frosting

1 1/2C brown sugar
4Tbs butter
6Tbs milk

Melt ingredients in a small sauce pan and bring to a boil, over medium low heat. Boil for 3 minutes, stirring constantly. Take off heat and cool, while stirring, until frosting is thick enough to spread. Spread on cooled cookies.




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This post has been submitted to Tempt my Tummy Tuesday , Recipe of the Week and  Tuesday at the Table

Tuesday, September 21, 2010

Creamed Cauliflower Soup

I've been finding it hard to keep up with my fruit and veggie intake, being on my post ostomy diet. I have to follow this diet for 6 weeks and it doesn't give many options for fruits and veggies, other than fruit juices and soups. So, I decided that Mom (and I) should attempt making some cauliflower soup. I love cauliflower and knew that a nice soup, would be a great way to get some in, without wreaking havoc on my tummy.

I just have to say that this turned out wonderfully. Rich, creamy and velvety smooth. The sour cream added a great subtle tartness, without it being overpowering. The kids didn't appreciate the soup, but Mom and I ate about half the pot, LOL. I garnished it with homemade garlic Parmesan croutons and a touch of cheddar cheese.


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CREAMED CAULIFLOWER SOUP

1 lg. cauliflower, separated into flowerets
1/2 onion, diced
1/2 c. unsalted butter
3 med. potatoes (pared and diced)
2 c. milk
1 c. water
1 tsp. salt
1/4 tsp. ground pepper
1 c. heavy cream or half and half
3 tbsp. sour cream

Saute onions in 6 tablespoons of butter in a large pot until almost soft, about 4 minutes. Add cauliflower to pot. Cook covered, stirring occasionally over low heat until cauliflower is fork tender (about 20 minutes). Stir in potatoes, milk, water, salt and pepper. Cook covered until potatoes are fork tender (about 20 minutes).

Place soup half at a time in blender or food processor and blend. Transfer back to the pot. Stir in cream and sour cream. Heat over low heat stirring occasionally until hot (do not boil). Adjust seasonings. Keep warm.

Homemade Garlic Parmesan Croutons

1-2 stale sandwich rolls or 1/2 stale baguette, cubed
2 Tbs butter
2 Tbs olive oil
1 tsp minced garlic
2 Tbs Parmesan

In a large skillet melt butter with olive oil. Add garlic and let it infuse into the oil/butter for 1 minute. Add the bread cubes, tossing to ensure they are fully coated with oil/butter. Sautee, over medium heat, until golden and crisp. Toss with Parmesan while still warm.

This post linked to

Countdown 2011: Meatless Meals
Gooseberry Patch Round Up

Monday, September 20, 2010

Meal Plan Monday~ Sept 20th

It feels weird posting a meal plan, when I'm not the one who will be cooking. Hubby and my Mom still have to chase me out of the kitchen, daily, LOL. So this is a group menu this week. I sat down and asked the kids and my Mom what they would like to eat. I must say it will be a pretty yummy week. It should be low key and I'm hoping to be able to attend a Meet the Teacher pizza night at Mr.B's school, Thursday night. So, here is our menu for the week, in no particular order.


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Make sure to pop over to OrgJunkie.com, to check out other great meal plans for the week!!

Thursday, September 16, 2010

Update

Hello my fellow foodies!! Just wanted to quickly update you all. My surgery went very well and I've been home for a week now. We did have a minor scare the first night home, since DD decided to jump onto my abdomen. After a trip to the ER, the all clear was given and I've been resting at home (bored out of my noggin). Hubby and my Mom have been chasing me out of the kitchen everyday, LOL. I really miss going in there and cooking. I know I need to wait a few more weeks, before I can really start in the kitchen again.

Surprisingly, my post ostomy diet isn't very challenging. I think the fruits and veggies are what I miss most. Since I have to avoid any seeds, skins, nuts and whole wheat/ whole grains, I'm a little limited as to what healthy foods I can eat. I have fallen in love with avocado mayonnaise though. I just mash my avocado and add about 1/4 C mayonnaise to it. I eat it on everything..... sandwiches, crackers, Melba toast. Thank goodness vegetable juices have evolved over the years, since it makes it easy to get in my recommended servings without causing a blockage in my stoma. I've been getting Mom to make some new recipes, but we keep forgetting to take pictures, so hopefully I'll remember and be posting recipes again soon.

Thanks again to all who have sent prayers and well wishes!!!