You know those nights when you feel like you need to have “just a salad” but you crave something warm? Well, this is the answer.
The Ultimate Salad Dinner
Warm, Nourishing & Delicious
Have it your way!
It is a plate full of lightly cooked (steamed vegetables served up with a shake or a toss of your favorite flavored topping, or dressing… be-it a sprinkle of grated sharp cheddar or parmesan, a seasoned salts and peppers mix or a spicy salsa. If you prefer, you can pair this with a drizzle and a toss of your favorite salad dressing.
We’ve been known to make this our favorite substitute for heavier Asian dishes by adding Asian herbs and spices to the veggies before steaming, adding chunks of marinated tofu to the pot and topping all with an orange and soy dressing. For those with no sensitivities to peanuts, this dish goes all kung po with the addition of peanuts.
For those of you carnivores who want to make this a heartier meal, chunks of cooked chicken added to this Asian style salad along side a rice or brown rice/guinoa and you’ve got a healthy Asian dinner.
- 2 cups broccoli crowns, cut in bite sized chunks
- 2 cups cauliflower crowns, cut in bite sized chunks
- 2 cups baby carrots, cut in half
- 1 large onion, peeled and cut in wedges (yellow, white, or purple, your choice)
- 2 cups tuscan kale, torn in bite sized pieces
- 4 ribs of celery, washed and cut in 2″ lengths
- 8 – 10 little red potatoes (or the mixed colored mini-potatoes)
- 1 cup seeded baby sweet peppers.
- 8 Brussels Sprouts (may use frozen)
(For Asian: Toss Veggies with 2 Tblsp. “Simply Asian” spice mix before steaming. Toss 1 Tbsp with first batch of veggies, and the second tablespoon with the second batch. After steaming serve with Acoutrament #6
- Wash, pare and prep potatoes, carrots, brussels sprouts and celery
- Place in a large steamer over hot water, cover and steam (about 5 minutes)
- While dense veggies are steaming, wash, and prep broccoli, cauliflower, onion, kale and sweet peppers.
- Add all veggies to the pot, cover and continue to steam until kale is limp and cauliflower is al dente.
- Serve immediately
Adjust amounts and accompaniment types as personally desired.
Pour over warm veggies and toss. Enjoy!
- EASY • 4 oz. grated sharp cheddar (parmesan) = 1 0z. per person (and/or)
- EASY • 2 teaspoons seasoned salts & peppers, (and/or)
- SPICY EASY •1 cup green or red salsa (and/or)
- MEDITERANIAN/ Easy • ½ cup salad dressing (ranch is delicious especially with salsa, as is Mediterranean with Parmesan or feta.
- EASY & FRESH • Lemon Mayonnaise is always a hit, as is a Dilled Vinaigrette.
- ASIAN • ¼ cup low sodium soy sauce, 1 teaspoon toasted sesame oil, a pinch of grated fresh ginger and 2 scallions, trimmed and sliced. A tablespoon of sliced cilantro is optional.
- Your imaginative choice, you’ve got the picture…
What’s for dinner? Yum!
© BAPantryGourmet.com/Barbara A. Ziegler 2015 All rights reserved.
Posted in Cookbook, Diabetic Alternatives, Free Recipes, Fun Foods, Light & Healthy, Quick -Easy, QUICK FIXES, Recipe of the Day, Taste Proven Recipes, Vegetable Based, What's for Dinner? Yum! Tagged diabetic, kung po, Mediteranian
♠For the Ziegler Clan, Christmas is a time that blesses us best when we share our love in thoughtful, consumable gifts we make for each other. With the holidays upon us and much to be done, it is imperative in our family to simplify as much as possible. So it is that we share some of our favorites with you.♠
- 1½ cups coarsely-chopped almonds
- 16 oz. light brown sugar
- 1 lb. butter
- 24 oz. milk chocoalte chips
- Sprinkle ¾ cup coarsely chopped almonds over the bottom of an 18×13 inch cookie sheet. Set aside.
- In a 2 qt. sauce pan, combine sugar and butter over medium high heat, stirring frequently for several minutes until bubbly and thick. Use a candy thermometer and cook until 290° F. Watch carefully after 280° F to prevent burning. Once it has reached 290° F, remove from heat. Be very careful as this hot sticky concoction will cause severe burns.
- Pour candy evenly over top of the almonds in cookie sheet and allow to stand undisturbed for a few minutes.
- Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring between each increment, until completely melted and smooth. DO NOT USE BUTTER. The moisture in butter will cause chocolate to seize.
- Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer while chocolate is still soft. Cover with waxed paper and press gently to encourage nuts to stick to the chocolate.
- Allow to set up for several hours. May be refrigerated to cool faster.
- Once completely hardened, break into pieces using a heavy knife.
Yeild: 2 lb. of candy. Great for gifts!
© Barbara A.Ziegler/BAPantryGourmet.com 2015 ~ All rights reserved.
Harvest Pumpkin & Cranberry/Orange Bundt Cake ~with Grand Mariner Cream Cheese Glaze~ A Holiday Treat to make any occasion special.
It’s done …quick as a wink in a Food Processor Bowl (or large Stand Mixer bowl). So good and so chocked full of nourishing elements, you’ll want to have one ready not just for dessert, but for that sweet treat for the lunch box. Admittedly, it does have lots of ingredients, but the process is pretty much the same as for any cake and is easy to make. As the aroma of this cake baking fills your kitchen you’ll probably get visits from neighbors you haven’t seen for weeks, just checking in to make sure all is well at your house. Seriously?
Wet Ingredients (List of and Process)
Combine ingredients in following order, as lain out:
( In a large mixing container) Cream together until light and fluffy:
- 1/2 c. (1 sticks) butter, cut in cubes
Harvest Pumpkin & Cranberry-Orange Bundt Cake
- ½ c. granulated sugar
- ⅓ c. packed brown sugar
One at a time, mixing to combine after each, then add:
- 1 c. pureed pumpkin
- grated zest of one orange (1 Tbsp. reserved)
- ½ c. whole berry cranberry sauce
- ¾ c. Buttermilk
Dry Ingredients (List of and Process)
Measure together into a food processor bowl, pulsing together 4 or 5 times. Dump into a bowl and set aside. (If not using a FP, whisk together until thoroughly mixed)
- 2 ¼ c. cake flour
- 2 ¼ tsp. baking powder
- 1 tsp. baking soda ♦ ½ tsp. salt
- 2 tsp. cinnamon ♦ 1 tsp. ground ginger
- ½ tsp. each, nutmeg & ground cloves
- 1 c. nuts coarsely chopped*
- ½ c. dried (Craisins)
* (I prefer ½ walnuts – ½ pecans)
Process to finish Cake
- Add dry ingredients to the wet ingredients, in alternate thirds,
- Mix to combine. Don’t over-mix.
- Bake in a well-prepared Bundt cake pan.
- Bake 300° oven for 75 – 80 minutes or until cake tests done. Be sure to check for doneness at 75 minutes as ovens vary. In any case, bake until a toothpick inserted in center of cake comes out clean and cake appears to be pulling away from the sides of the pan.
Cool in pan 5 minutes then turn out on a cake plate. While still warm, brush top lightly with ¼ c. Grand Mariner (or thawed orange juice concentrate sweetened with 1 tbsp. orange blossom honey.)
Grand Mariner Cream Cheese Glaze
- 6 oz. cream cheese, softened
- 1–1/2 c. sifted confectioner’s sugar
- 2 to 3 Tbsp. Grand Mariner
- If additional liquid is needed to thin glaze, use heavy cream, one teaspoon at a time
- 1 Tbsp. reserved orange zest
Directions for Glaze:
- Mix together until smooth and liquid enough to pour.
- When cake is thoroughly cool, drizzle over the cake, making several small-stream passes around to effect the most attractive glazing.
Add additional orange zest, cranberries and chopped nuts, if desired
©BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ All rights reserved.
Oatmeal Worth The Trouble 4 to 6 Servings
This recipe is a variation on one our most cherished childhood breakfast delights. Made with old fashioned rolled oats toasted with chopped nuts, then steamed with cinnamon, a pinch of nutmeg and dried fruit. The result brings the humble bowl of oatmeal to the top of the breakfast menu favorites in our house and will at yours, too. It takes a little extra fussing but once you’ve done it, you’ll be reluctant to have oatmeal any other way.
While Grandma’s chicken simmered away to the exact doneness for her perfect dumplings, she shelled fresh peas for her chicken dish, and stirred oatmeal toasting in a heavy skillet on her old wood stove. The oatmeal was put in her heaviest preheated skillet, dry, and toasted until it was lightly browned and fragrant. Then she added fresh grated cinnamon, a grate or two of nutmeg and a few hand’s full of nuts, whatever kind she had on hand, and let it all toast until she could smell the aroma of crispy nuts. To do this, she chose a lower heat spot on her old cookstove to allow things to happen slowly, stirring the mixture occasionally, allowing the gentle toasting to happen while she tended to other things. She added the dried fruits when she cooked the oatmeal for porridge.
Since we don’t have Grandma’s low-and-slow timing available to us these busy days, we use another method… a preheated cast iron or other heavy skillet over the lowest heat, stovetop, or in a 350°F oven (watch carefully not to burn), to toast up enough of the oatmeal recipe to last a couple/three meals, once you get the hang of it.
It really doesn’t take long. Double the recipe (We’ve tripled/even quadrupled it).
Later, to cook the porridge, measure out the servings you need – ♦½ cups Oatmeal Mix before cooking,♦ ⅔ cups boiling water ♦ a pinch of salt ♦ a teaspoons of butter – for each serving. Store the uncooked oatmeal air-tight in the fridge for up to 3 weeks/In the freezer for up to 3 months. The dried fruits are added at porridge cooking time.
Ingredients 4 t0 6 Servings
- 2 cups old fashioned rolled oats
Grandma’s Oatmeal Recipe Revealed
- ¼ cups each chopped walnuts & chopped pecans
- ½ teaspoon fresh grated nutmeg
- 1 teaspoon fresh ground quality cinnamon
- 2 tablespoons ground flax seeds
- ¼ cups each dried cranberries & dried blueberries (Or your choice of dried fruit, chopped into bite sized pieces. Apples and Cranberries are especially good together.)
- 3-½ cups of water brought to a rolling boil
- ½ tsp. Sea Salt (added after water boils)
- 2 Tbsp. unsalted butter
- ¼ cup local organic honey
- Milk or Cream (Optional)
- Spread dry oats in a thin layer over the surface of a heavy, dry, preheated skillet over a low heat. For this volume, I use my large cast iron frying pan, when I double the recipe, I use my large cast iron dutch oven without the lid. Toast, stirring every 5 minutes or so (watch carefully at first to make sure you know your stove) for 15 minutes. Add the spices and nuts and continue to toast until nuts are aromatic and lightly toasted and oats are golden.
- Remove from heat to a cool container.
- Add flax seeds after removal from heat.
- ♦If cooking right away continue to step No. 4
- ♦If storing: Place totally cooled oatmeal in an airtight container and refrigerate for up to 3 weeks or in the freezer for 3 months.
- Add dried fruits (just before cooking)
- Heat water to boiling, add salt and butter. Stir.
- Add oatmeal mix, stirring briefly to stir down the boil. Reduce heat to lowest possible, cover/slightly vent, and allow mixture to cook for 10 to 15 minutes, stirring occasionally to prevent sticking.
- Serve steaming hot with honey drizzled over (and a splash of milk or cream if desired).
Serves 4 (but they’ll want more!).
©BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ All rights reserved.
Individual Key Lime Cheesecakes
This EASY dessert is just the right size for that sweet little something after a hearty winter meal or to jazz up a tea table at an afternoon gathering of friends anytime of year. It is the nicest, most refreshing, summer treat you could serve yet makes an equally beautiful presentation on an Easter or Christmas table.
- ¾ Cup Key Lime juice, fresh squeezed*
Individual Key Lime Cheesecakes ~ A perfect Anytime Dessert
- 1 can sweetened condensed milk
- 8 oz. whipped cream and refrigerate till added(whipped topping may be substituted) more for decoration
- 2 Tbsp. Confectioner’s sugar **
- 2 Tbsp. Key Lime zest (1 tsp. reserved)
- 8 oz. cream cheese, softened
- ½ stick butter, melted
- 6 whole honey graham crackers, turned into crumbs (= 1 full packet)
- Whip Cream to soft peaks, adding in 2 Tbsp. confectioners sugar as cream begins to thicken and 1 tsp. lime zest (Or thaw whipped topping)
- Crumble (process to coarse crumbs) graham crackers and mix with the butter, set aside.
- Line regular sized cupcake pans with individual cupcake liners***
- Cover bottoms of cups with the graham cracker crumbs and gently pack.
- Cream the cheese until smooth using a hand mixer
- Add sweetened condensed milk and mix to a smooth consistency.
- Add Key Lime juice and all but 1 tsp. Zest, and mix until silky smooth.
- Fold in whipped cream/(whipped topping) gently
- Place in freezer for 4 hours or until set. If desired, Peel off liners or ***Unmold carefully. Serve graham cracker side down. Or if desired, leave in paper liners.
- Serve with whipped/cream topping garnish and slice of Key Lime or Zest, if desired,
NOTES & TIPS
- * About a pound of key limes (or quality bottled Key lime juice)
- ** If whipped topping is used, omit confectioners sugar
- *** I use silicone cupcake liners if I plan to unmold, and do so as you would a gelatin dessert by submerging the bottom half of the mold into warm water for a few seconds, dry off the water and invert to unmold.
Yield: 12 Generous Servings
©BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ All rights reserved
Internationally Famous as a Favorite ~ Pancakes come in practically every shape, size and flavor imaginable.
Our peanut butter pancakes rock! FOOD GONE ROGUE served along side spicy Asian Beef Broccoli or Indian Curry. It’s a kicked-up breakfast with your favorite meat, real maple syrup and sliced banana coins or my family’s favorite, fresh strawberry jam.
Peanut Butter Pancakes 14 Pancakes (Espresso Saucer Sized)
- 2 cups complete pancake mix (I use Krustez)
Peanut Butter Pancakes
Breakfast, Snacks, Dinner
Food Gone Rogue
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ⅔ cups peanut butter (I use chunky/unsalted)
- 1 cup cold water (maybe more)
- 1 cup buttermilk
- 1 egg, beaten
- 1 tsp. good vanilla
- Measure pancake mix into a large bowl
- Add baking soda and cinnamon. Stir well to mix
- Measure peanut butter, water, buttermilk, egg and vanilla into a 4 cup measure
- Stir liquid ingredients together until peanut butter is liquified and egg is distributed.
- Add liquid ingredients to dry ingredients and stir only to blend . Don’t over mix or cakes will be less light. NOTE: (if batter is too thick, add additional water a tablespoon at time up to ¼ cup.)
- Cook on a medium hot, lightly oiled griddle until bubbles begin to form on the top of the pancakes. Flip them over to brown evenly on both sides.
Serve hot with bacon or sausage, sliced bananas and real maple syrup for breakfast or as hors d oeuvre at room temperature with farmer cheese and your favorite chutney. Also great as a side dish with Ginger Beef , Curried Chicken or your favorite spicy entree.
© 2015 BAPantryGourmet.com ~ Barbara A. Ziegler ~ all rights reserved .
• • • • • • • • Originally created to cut some of the fat and the sugars while keeping all the flavor and sensory goodness of Granny’s Traditional Recipe, this version of Lite Country Gravy has become not only our go-to gravy for chicken fried dishes (both chicken and beef) it is the base for more than a few of our favorites.
This recipe is lighter country gravy that’s perfect for any dish you serve with Country Style Gravy.
While you may not want two cups of gravy to finish your dish, make the full recipe and ziplock package the extra in a freezer bag and freeze flat. It practically thaws in an instant and is a great on-hand ingredient to have handy.
Variations and other suggestions follow the basic recipe and are included here.
Ingredients Yield: 2 Cups
- 1 ¾ cup low sodium chicken broth (heated)
A Lighter Country Gravy with all the goodness of traditional. Yum!
- ¼ cup heavy cream (add to hot chicken broth), stir
- 2 Tbs. oat flour
- 2 Tbs. all-purpose flour
- 2 Tbs. light olive oil
- 2 Tbs. unsalted butter
- 1 Tsp. each sea salt, fresh black pepper, granulated garlic (fresh garlic reduce by ½)
- Heat chicken broth two minutes in microwave and stir in heavy cream. Set aside.
- Heat oil and butter together in a skillet over medium heat until butter melts.
- Whisk flours together with seasonings and add to heated fats.
- Stir constantly for a minute or so to cook to a soft rue but do not brown!
- Add heated broth/cream to rue, slowly stirring constantly over medium heat until gravy thickens to desired consistently
- Transfer to warmed serving dish and enjoy!
Variations and Suggestions
Country Sausage Gravy (Biscuits and Gravy)
Biscuits & Lite Country Gravy ~ Both Light as a Feather
Cook a 1 cup scramble of your favorite country sausage in a medium skillet, add a pinch of cayenne pepper, then prepare the country gravy in the same skillet exactly according to the above recipe and serve over your favorite biscuits.
Béarnaise Sauce for Steak or Prime Rib (Also great garnish or sauce for cruciferous veggies)
Bearnaise Sauce to Love!
• 1 cup-Lite Country Gravy•¼ cup-mayonnaise •1 Tsp-minced fresh French tarragon • 1 Tsp. quality Dijon mustard
Whisk cold Gravy, mayonnaise, tarragon and mustard together until smooth. Heat gently over hot (not boiling) water to bring to serving temperature of 125° F. Dollop on top of steaks upon serving or pass at the table.
Mushroom and Swiss Pasta Sauce
•2 Tbs. unsalted butter •2 cups sliced button or small Portabella mushrooms •2 cups Lite Country Gravy •2 oz. grated Swiss cheese •¼ cup dry white wine.
Melt butter in skillet and sauté mushrooms until tender. Add gravy, cheese and white wine. Heat gently over low heat, stirring often until cheese is melted and sauce is hot. Serve over cooked pasta of choice…delicious over Chicken & Prosciutto Ravioli.
© BAPantryGourmet.com /Barbara A. Ziegler 2015 ~ All rights reserved
Posted in Alternative Ingredients, Cookbook, EASY, Free Recipes, Quick -Easy, QUICK FIXES, Recipe of the Day, Sauce, Sauces & Gravies, Taste Proven Recipes, What's for Dinner? Yum!
Ham & Cheese Waffles
Ham & Cheese Waffles
The real breakfast of champions.
This recipe makes 2 full Belgian Style Waffles but doubles or triples easily.
This is one of those recipes you’ll keep handy not just for breakfast. You’ll keep it at the ready as a “go-to” for a speedy answer to what’s for unexpected company dinners, it lends itself so well as the entrée.
Served with all the usual compliments to a special waffle breakfast, with a side of fresh fruit and a tall pot of bubbling hot French roast coffee you’ll blush for the accolades you’ll receive. Prepare to blush again when you use it as the perfect centerpiece of a Company Country Dinner when unexpected family or friends turn up at dinnertime. A batch of H&C Waffles topped with sausage gravy or creamed chicken (with or without the curry) and fresh salad of greens on the side and you’ve got a quick and delicious dinner everyone will appreciate and ask for again and again.
Spray waffle iron lightly with cooking spray and preheat while mixing in 4 cup mixing bowl:
- 2/3 cup Krustez pancake mix
- 1/3 cup almond flour
- 1 cornstarch
- ¼ soda
- ½ baking powder
- ¼ cup finely chopped deli ham (the better the ham the better the waffle.)
- 1/8 cup shredded cheese
Mix together in a 2-cup measuring cup
- 1 large egg
- 2 vegetable oil
- 2/3 cup cold water
- 2 buttermilk
- Make a well in dry ingredients
- Pour wet ingredients into “well” in dry ingredients
- Mix to combine, but don’t over-mix
- Bake in preheated waffle for 4 ½ – 5 minutes until golden brown
©BA PantryGourmet.com/Barbara A. Ziegler ~ All rights reserved 2015