FOOD NETWORK MAGAZINE’S SENATE BEAN SOUP

My subscription to Food Network Magazine has expired, and I decided not to renew.  Though the mag is filled with beautiful photos and lots of recipes, I decided to branch out in other areas.   (My current subscriptions include Bon Appetit, Southern Living, Garden and Gun, Good Housekeeping and Eating Well -- and I love each one.)  

Before my Food Network Magazine (FNM) subscription expired, this recipe for Senate bean soup caught my eye.  According to FNM, this is the original recipe.  Perfect for a cold day, this soup will warm your innards.  Don't leave out the mashed potatoes.  They really make this simple but satisfying soup special.

Food Network Magazine’s Senate Bean Soup Rating:  8.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1 lb. dried navy beans, picked over 1 lb. ham (I used a meaty ham bone left from a spiral-cut ham) 1 large russet potato, peeled and quartered* Sea salt or kosher salt 1/2 cup milk* 2 Tbsp. unsalted butter 1 large onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1/4 cup chopped fresh parsley freshly ground pepper (I used 1/4 tsp. white pepper) Put beans in a large bowl and cover with about 3 times their volume of cold water.  Soak overnight in a cool place.  (I placed beans and water in a large pot over high heat and brought to a boil, then covered, turned heat off and let beans sit for 1 hour.) Drain beans and transfer to large pot or Dutch oven.  Add 10 cups water and ham bone.  Bring to a simmer over medium heat, then reduce the heat to low and cook till beans are tender, about 1 hour, 30 minutes.  Transfer ham to a plate to cool slightly, then remove the bone, if used, and dice the meat.  Return meat to pot. Meanwhile, cover potato with water in a saucepan and season with salt.  Bring to a boil over medium-high heat, then reduce heat and simmer until potato is fork tender, 20-25 minutes.  Drain potato; transfer to a bowl with milk and mash with potato masher or fork until smooth.  Add to bean soup and stir until combined.  (*I took a shortcut here and used 1-1/4 cups of leftover mashed potatoes.  Since the mashed potatoes already contained milk, I left both the potato and the milk out this time.) Melt butter in large skillet over medium heat. Add onion, celery, garlic and parsley and cook till veggies are translucent, 7-10 minutes.  Add veggie mixture to soup, reduce heat to low and cook 1 hour, adding up to 2 more cups water if soup is too thick.  Season to taste with salt and pepper.  Yield:  8 servings  (Leftovers freeze beautifully.)

LOW-FAT WHOLE-WHEAT PUMPKIN-RUM RAISIN MUFFINS WITH RUM-SPICE GLAZE

One of the first muffins that I made as a new blogger in 2007 was a Pumpkin Rum-Raisin Muffin with Rum-Spice Glaze.  The muffin was light with a dense crumb and luscious with rum-soaked raisins.  The glaze, made with the drained juices of the plumped raisins, was to die for. 


I resurrected that recipe, halved it to make 12 standard-size muffins, and made it with half white whole wheat flour, a partial sugar substitute, and pumpkin butter in place of applesauce.  For the 2 Tbsp. of oil, I used extra-virgin unrefined coconut oil, but any oil will work.  The result is an even healthier version of the original, but just as light and delicious.  I’ll be making this one again, for sure.

Low-Fat Whole-Wheat Pumpkin-Rum Raisin Muffins with Rum-Spice Glaze Rating:  9.0 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/2 cup raisins 1/3 cup rum (or juice, or water) 3/4 cup + 2 Tbsp. white whole wheat flour, whisked, then lightly spooned and swept 3/4 cup unbleached all-purpose flour, whisked, then lightly spooned and swept 7 Tbsp. granulated sugar + 2 Tbsp. Nu Naturals Stevia (or 1 cup sugar, if preferred) 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. fine sea salt or Morton kosher salt 2 tsp. pumpkin pie spice 1/8 tsp. powdered cloves 3/4 cup pumpkin, freshly roasted or canned 1/2 cup pumpkin butter, commercial or homemade 1 large egg + 1 large egg white 2 Tbsp. oil (I used extra-virgin unrefined coconut oil) 1 Tbsp. molasses Bring rum to a boil in a 1-quart pot. Add raisins. Cover. Remove from heat and let raisins plump for at least a half hour or longer. Drain raisins over a measuring cup or bowl, reserving drained juice.  Preheat oven to 450 degrees F.  Prepare a 12-cup muffin tin by greasing and flouring, or use flour-added non-stick cooking spray. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, spices, and salt.  Add the well-drained raisins and stir to combine. In a medium-sized mixing bowl, whisk pumpkin and pumpkin butter together till combined.  Whisk in eggs, oil, molasses and all but 2 Tbsp. of the reserved rum/raisin juice.  (The 2 Tbsp. of reserved juice will be used for the glaze.) Make a well in the dry ingredients and add the liquids all at once. Carefully mix with spoon or spatula till just barely combined.  Fill each muffin well with a scant 1/4 cup batter.  Place in oven and immediately reduce heat to 350 degrees F.  Bake  for 16-19 minutes.  Muffins are done when a wooden pick inserted near center returns with just a few crumbs.  Cool pans on counter 5 minutes. Transfer muffins to wire rack to finish cooling. While muffins are cooling, prepare glaze:   Heat reserved 2 Tbsp. rum-raisin juice and 1 Tbsp. butter on high in small microwaveable bowl in microwave till butter is almost melted, about 30 seconds. Stir till butter is dissolved.  Whisk in 1/2 tsp. pumpkin pie spice and 1/2 cup confectioner’s sugar.  Drizzle over muffins.  Yield:  12 standard-size muffins

LIVE WHEAT FREE?

Wheat --the staff of life for so many cultures.  Yet, more and more people in America are opting out of wheat consumption. 

Take, for instance, Hugh Garvey, who wrote:  “I’m not eating pizza and I’m psyched.  No, I don’t have celiac disease.  Yes, I feel 300 percent better now that I’ve cut gluten out of my diet:  improved mood, even energy, and an absence of the muscle aches that plague the not entirely young (I’m 42).  Of course I miss the blissful high that comes with pasta and bread.  But once you renounce wheat worship, strange and wonderful things happen to your kitchen repertoire:  You eat more vegetables.  You pass on recipes that start with:  “On two slices of country white…”
“I’m cooking way more Mexican, Thai, Japanese, and Peruvian – cuisines that celebrate corn and rice, which are naturally gluten-free.  I’ve become a legume snob and a rice-pasta fanatic (thanks to quick-cooking pho and pad thai noodles). 
“There’s no shortage of carby gustatory transcendence in my life now that I’m making dishes like pancetta-enriched Bolognese on Tinkyada-brand brown rice penne and buttery polenta with garlicky kale and kimchi sausage. 
“Is it about dieting?  Heck, no.  It’s about feeling as good as possible, both at and away from the table.”        -- Bon Appetit, January 2012


Please note that Judy's Kitchen is not endorsing a wheat-free diet.  I eat wheat myself, though I do try to seriously limit it.  But, since I’m grain sensitive as many diabetics are, I limit other grains in my diet as well.  In case you're wondering how I can eat all the desserts posted here, be assured that I don't.  Though I do taste them for rating purposes, they are mostly given away. I’m just reporting….you decide.

BLENDER OATMEAL PANCAKES

Since I started eating low-carb meals, pancakes went out the window along with a host of other favorite comfort foods.  Being pre-diabetic, I need a breakfast with enough protein and fiber to keep my blood sugar stable for a few hours.  And that’s just what these delightfully light and substantially filling pancakes do.  

The recipe originated on chickensintheroad.com.  It was a good starting point, and I changed it up a bit to suit my needs, adding more fiber and nutrition in the form of soy milk, coconut oil, coconut flour, wheat germ, flax seed and walnuts.  Instead of sugary syrup for the topping, I made my own sugar-free fruit sauce.  The above picture shows peaches that I sauteed in apple juice concentrate for about 15 minutes.  Below is a simple blueberry sauce done the same way.



The batter for these pancakes mixes up quickly in a blender, and it’ll make enough for two people.  You can change up the ingredients to your liking.  For instance, you can use all buttermilk or all yogurt; you can use butter or oil in place of coconut oil;  whole wheat flour instead of coconut flour; your favorite nut in place of the walnuts.  You’re going to love these, I promise.

Blender Oatmeal Pancakes Inspired by Chickens in the Road blog Rating:  10 out of 10 Click for PRINTABLE PAGE

1/3 cut low-fat buttermilk (or low-fat yogurt thinned with some water or milk) 1/3 cup low-fat plain soy milk 1 large egg 2 tsp. extra-virgin unrefined coconut oil 1/2 tsp. vanilla 1 tsp. cinnamon 1/3 cup old-fashioned (5-minute) oats 2 Tbsp. coconut flour (Bob’s Red Mill organic) 1 tsp. wheat germ (I used raw wheat germ) 1 tsp.  flaxseed meal (I used Bob’s Red Mill organic golden flaxseed meal) 1/8 tsp. fine sea salt 2 Tbsp. chopped toasted walnuts 1/4 tsp. baking soda scant 3/4 tsp. baking powder Combine all ingredients except baking soda and powder in a blender container and blend at high speed for 2 minutes.  (Set your timer and blend for the full 2 minutes; this is an important step.)  Add baking soda and powder and blend thoroughly for another 30 seconds to 1 minute.  Bake on moderately hot, greased griddle or cast iron skillet, turning each pancake after many bubbles appear on the surface.  After turning, cook another minute or so, or till pancakes are completely done in centers.  Stack pancakes and top with Smart Balance Lite buttery spread, or butter or margarine, and a homemade fruit sauce, or pure maple syrup.  Yield:  2 servings

BEST RECIPES OF 2011

Here’s a recap of last year’s best recipes. 

January:  Scott Peacock’s Ideal Pecan Rolls have outstanding texture and flavor.

Uber-decadent  Biltmore House Restaurant Caramel Apple Cheesecake Pie is a special, worth-the-trouble dessert that will bring plenty of raves.



February:  Chocolate Cream Pie with Orange Mascarpone Cream Topping won more than just my heart.  It was runner up in Emile Henry’s How Pretty is My Pie contest.



March:  Peanut Butter Chocolate Chip Heath Bits cookies, have crispy edges, chewy centers and layers of luscious flavors. 


April:  Gajar Halwa (Indian Carrot Pudding) is  my Indian doctor’s favorite dessert from childhood.  I made it for him several times last year.  He says I make it better than his grandmother.  I call it carrot cake without the cake.  It’s amazingly comforting and so addictive.


Vanilla Bean Cheesecake with Almond Crust is super rich, super creamy and super delicious with pure vanilla flavor.  Enough said.



May:  Vanilla-Rich White Chocolate Chunk Coconut Pecan cookies are everything a white chocolate chunk cookie should be.


June:  What a good month!  5 recipes with 10 out of 10 ratings.  First was Beet Green Spanokopita, mouthwatering appetizers made with fillo dough, beet greens (or spinach) and Feta cheese.


Coffee-Rubbed Grilled Pork Tenderloin with Espresso Grilling Sauce,
Italian Style Artichokes,
Orange-Chocolate Chip-Pecan Muffins and
The New All-American Potato Salad were the other winners. 


July:  Chocolate Hazelnut Pudding was the lone standout for the month and had me dreaming about it for months afterward. 


August:  Another good month, with three recipes getting my top grade, and several others close behind.  Grilled Chicken with Spicy Balsamic Cherry Glaze was my favorite.
Oatmeal Breakfast Smoothie provides a nice change for starting the day.
With only five ingredients, Crabcakes at the Conroys have become our #1 favorite crabcake recipe.


September:  Grilled Honey-Teriyaki Chicken Wings are sweet and hot and absolutely delicious.
Carrot Cake with Creamy Supreme Frosting, an older recipe from Pillsbury, was a little different from the other carrot cakes I’ve made and a surprise hit.


October:  Caramelized Onion Winter Squash Mash was the first of six recipes to receive the coveted 10 out of 10 rating for the month.
Chocolate Almond Cream Pie,
Flounder with Lemon Caper Sauce,
Ultra-Crispy, Chewy, White Chocolate Chunk and Pecan Cookies,
Double Chocolate Buttercream Frosting and
Banana Chocolate Cupcakes were the other top-rated recipes.

November:  Better Homes and Gardens Pumpkin Soup is simple and satisfying and one that I’ll make again and again.

Flaky All-Butter Pie Crust with Nonfat Greek Yogurt is incredibly flavorful, flaky and tender, and definitely the best pie crust I’ve made ever.
Apple Almond Gallette and
Pillsbury’s Swedish Tea Cakes were the other top recipes.

December:  Asian-Inspired Fillet of Fish in Parchment is super easy, moist and so flavorful with veggies and seasonings that cook right along with the fish, making a complete meal in a packet.

Nutella Mascarpone Cheesecake with Chocolate Graham Cracker Crust is one of my all-time favorite cheesecakes.  Firm, smooth, rich and delicious, just as a New York-style cheesecake should be.

Thanks to all who have visited my blog this past year, and to all who have left comments.  Please enjoy these recipes.  If you make any of them I would love to hear about them.

LOW-FAT CREAMY PEAS, PASTA AND PROSCIUTTO

Some of you may eat this as a main dish, but I like it as a side dish.  Either way, this is an easy and delicious recipe that brings comfort to my soul on a cold wintry night.  The bonus, of course, is that it tastes richer than it actually is.  You can use any pasta that suits you and the mushrooms are optional, though I think they add something wonderful to the dish.  Originally from Taste of Home, the recipe has been tweaked by me to be lower in fat and to include mushrooms.  Hubby loved this, as did I.

Low-Fat Creamy Peas, Pasta and Prosciutto Inspired by Taste of Home Rating:  9 out of 10 Click for PRINTABLE PAGE

(Recipe serves 2-3 as a main dish, 4-6 as a side dish) INGREDIENTS:  8 oz. medium shell pasta, or other pasta of choice 1 cup frozen peas 1 Tbsp. Smart Balance buttery spread, or margarine or butter 3 large mushrooms, chopped 1 garlic clove, grated 3/4 cup Smart Balance nonfat milk, or other milk of choice 4 oz. Neufchatel cheese 2 oz. Prosciutto, cut in thin strips (may substitute ham) 1/4 cup grated Parmesan cheese white pepper (may substitute black pepper) In 3-quart heavy pot, cook pasta according to package directions, adding peas during the last two minutes of cooking.  In the meantime, in a large heavy skillet or saute pan, melt Smart Balance over medium-high heat.  Add mushrooms; cook 5 minutes, or till mushrooms are cooked through.  Reduce heat to medium.  Add garlic; cook 1 minute.  Add milk and Neufchatel, whisking till Neufchatel is incorporated.  Stir in Prosciutto and Parmesan and remove pan from heat.  Drain pasta and peas, reserving 1 cup pasta water.  Add drained pasta and peas to pan sauce with enough pasta water to create a creamy sauce.  (Add a little at a time till you get the consistency you want.)  Sprinkle with white pepper and serve.  (P. S., Leftovers reheat beautifully and make a great lunch or next night’s side dish.)

START FRESH

Happy 2012!  Here’s wishing that you keep every New Year’s resolution you’ve made.  I don’t make New Year’s resolutions, but I love hearing and reading about those made by others.  Like Adam Rapoport, Editor in Chief of Bon Appetit magazine.  Adam loves food but recognizes he needs to live a “little” bit healthier.  He’s decided to continue enjoying the foods he loves on occasion, while concentrating on wise everyday diet choices.  He says he’ll do the following:


1.  Eat the refined white flour when he’s out and it’s something special, like a New York pizza, or when he wants an outstanding pasta dish at home.  All other times, it’ll be multi-grains.  No croissants or baguettes for breakfast or lunch, unless in Paris, of course.


2.  Instead of starchy sides like mashed potatoes, Adam and his wife will continue using quinoa in a variety of ways.


3.  Instead of mindlessly reaching for that evening cocktail/glass of wine, “think before I drink.”  Do I really want/need alcohol right now?


4.  Cut down on caffeine/coffee.  Save it up for the visit to Italy.


5.  No meat at lunch.  Dinner beef/pork/chicken will be sourced from his butcher – heritage breed pork, air-chilled chicken, prime steak.


While obviously written from a yuppie standpoint, there are still some points that we could all benefit from heeding.  I don’t drink, but I certainly can think twice before I reach for a cookie or slice of pie.  Even if some of us can’t access specially sourced meats and poultry or exotic vacations, we can all make wiser everyday choices.  After all, we will all eat something every day.  Why not make it something healthier?