Thursday Recipes

Here are six recipes to help you through the day. Enjoy!

FIVE BEAN SOUP

This comes from Eden Kitchens

Serves 10. Prep Time 10 minutes. Cook Time 40 minutes.

2 Tbs Eden Extra Virgin Olive Oil

3 cloves garlic, minced

1 medium onion, diced

1/4 C celery, diced

1/2 C carrots, diced

3 Tbs barley, rinsed

3 C water

1 can Eden Organic Pinto Beans

1 can Eden Organic Black Beans

1 can Eden Organic Kidney Beans

1 can Eden Organic Navy Beans

1 can Eden Organic Garbanzo Beams

1 C sweet corn, fresh or frozen

1 can Eden Organic Diced Tomatoes with Roasted Onion

1/2 tsp dried basil

1 1/2 tsp crushed bay leaf

1 tsp Eden Sea Salt – French Celtic

Heat oil in soup pot, sauté garlic & onion until onion is translucent. Add water, celery, carrot & barley, beans, corn, tomatoes & herbs. Add salt, cover & simmer 30 minutes. Serve.

CHOCOLATE FILLED CAKE ROLL

Servings: 12 one-inch slices

Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml

Ingredients

Cake:

5 eggs

1/2 cup sugar

3 packets of Sweet'n Low

1 teaspoon vanilla extract

3/4 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

Filling:

2 cups skim milk

1 package sugar-free chocolate instant pudding mix

Topping:

2 teaspoons sugar-free cocoa mix

Directions

Preheat oven to 400F.

Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.

Beat eggs in a large bowl with electric mixer until fluffy.

Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.

Sift flour, cornstarch, and baking powder together.

Sprinkle half the mixture over batter; fold in with spatula.

Repeat with remaining flour mixture.

Spread batter evenly in pan.

Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.

Arrange a towel on work surface and cover with wax or parchment paper.

Loosen edges of cake; unmold on paper.

Roll cake jelly roll style, using towel as a guide.

Leave cake rolled until it cools into jelly roll shape.

To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.

Unroll cake, spread evenly with pudding, and reroll.

Lightly sprinkle sugar-free cocoa over the top to decorate.

Cut into 1" slices and serve.

Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.

This recipe can be found in my e-cookbook Off the Wall Cooking.

3 – 4 potatoes, scrubbed, not peeled

1 pepper (red, green or yellow), diced

1 onion, chopped

3 – 4 T butter or oil (or both)

1 clove garlic, minced (opt.)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.

APPLE WALNUT CROSTADA

This came courtesy of U.S. Apple Association (www.usapple.org) via the October 2005 issue of Publix Supermarket's GreenWise magazine.

Prep Time: 15 minutes; Bake Time: 45 – 50 minutes; Serves: 8

Cooking spray

6 – 7 baking apples, peeled, cored, & sliced

1/2 C brown sugar

1/3 C chopped walnuts

1/4 C all-purpose flour

Dash of vanilla extract

1 refrigerated ready-made pie crust

2 Tbs butter, cut into pieces

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray & set aside. Place apples, sugar, walnuts, flour, & vanilla extract in large mixing bowl & toss well. Transfer pie crust to baking sheet. Spoon apple mixture into center of pie crust & fold up sides of pastry to capture apples & juices. Dot with butter. Bake for 45-50 minutes or until crust is golden brown.

Per serving: 207 Calories; 2 g Protein, 27 g Carbo., 2 g fiber, 11 g total fat (3 g sat, 4 g mono, 4 g poly), 110 mg Sodium, Vitamin B1 (thiamin), E

TUSCAN TOMATO BURGERS

This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving. Makes 2 servings.

1 tomato, coarsely chopped

1 Tbsp chopped fresh basil

1 Tbsp balsamic vinegar

2 frozen Boca All American Flame Grilled Burgers

2 Tbsp shredded part-skim mozzarella cheese

4 C torn salad greens

Combine tomatoes, basil and vinegar. Cook burgers as directed on package; top with cheese. Cover; cook 1 min. or until cheese is melted. Place salad greens on 2 plates; top with cheeseburgers and tomato mixture.

SORREL DRINK

This is from the June 2008 Vegetarian Times, page 78. The recipe begins, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”

Sorrel Drink:

3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags

1 4-inch cinnamon stick

10 whole cloves

1/4 tsp. crushed allspice

2 3-inch pieces peeled fresh ginger

Simple Syrup:

1 C sugar

1 C water

To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.

To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.

Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.

Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan