Friday Recipes

It's Friday, and getting near the end of summer. Would you believe next weekend is already Labor Day weekend? Wow, where did the summer go?

Of course, there are those who'll remind the rest of us that technically, summer doesn't officially end until the end of September. (According to The Old Farmer's Almanac, fall begins this year at 9:54 P.M. EDT on Saturday September 22, for anyone who's counting the days.) But Labor Day in the U.S. has long been considered the unofficial end of the summer, at least as far as vacations go.

But enough on all that. Today's offerings include Summer Ratatouille and Raspberry Lime Pie. Enjoy!

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

WHOLE WHEAT PENNE PASTA WITH SUMMER VEGETABLES

This is from Diabetes Self-Management, and can be viewed online here.

Yield: 4 servings. Serving size: 1 3/4 cups.

Ingredients

6 ounces uncooked whole wheat penne pasta (about 2 cups)

2 teaspoons olive oil

2 cloves garlic, minced

1 1/2 cups chopped fresh broccoli

1 medium zucchini, chopped (about 1 1/4 cups)

1/2 medium yellow bell pepper, chopped (about 3/4 cup)

8 ounces (about 1 1/2 cups) cherry or grape tomatoes, halved

3 ounces (about 1 cup) mushrooms, sliced

1/2 teaspoon dried oregano

3/4 cup crumbled reduced-fat feta cheese

Directions

Cook pasta according to package directions, omitting any salt or fat. Drain and keep warm.

Heat oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, zucchini and bell pepper. Cook and stir about 2 minutes or until vegetables just begin to soften.

Add tomatoes, mushrooms, and oregano; mix well. Reduce heat to medium and cook and stir about 8 minutes or until vegetables are tender and tomatoes release their juices.

Mix vegetables with pasta. Toss in feta cheese.

Nutrition Facts Per Serving: Calories: 264 calories, Carbohydrates: 41 g, Protein: 15 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Sodium: 374 mg, Fiber: 7 g

Exchanges per serving: 2 Bread/Starch, 1/2 Fat, 2 Vegetable, 1 Meat.

SUMMER RATATOUILLE

Recipe Yield: Yield: 4 (1 cup) servings

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

View this online at https://diabeticgourmet.com/diabetic-recipes/summer-ratatouille

Ingredients

1 tablespoon olive oil, divided

3 cups combination sliced zucchini and yellow squash

1 cup sliced onion

1 cup halved cherry tomatoes

1/3 cup minced fresh mint leaves

1 tablespoon fresh lemon juice

1 (4.75 oz) can prepared eggplant caponata

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Directions

In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.

Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.

Nutritional Information Per Serving: Calories: 105;Fat: 6 g; Fiber: 4 g; Sodium: 299 mg; Protein: 2 g; Carbohydrates: 11 g; Sugars: 7 g

Diabetic Exchanges: 2 Vegetable, 1 Fat

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping -- thawed

Few drops red food coloring -- optional

1 cup fresh raspberries

1 9 inch graham cracker crust -- baked and cooled

Additional raspberries for garnish -- optional

Fresh mint for garnish -- optional

Lime slices for garnish -- optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

CREAMY COLESLAW

This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”

At the time it was posted, it had a points value of 1.

Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

3/4 pound packaged coleslaw mix (shredded cabbage and carrots)

1 medium red onion(s), thinly sliced

1/2 cup fat-free mayonnaise

1 tsp dark sesame oil

1/8 tsp table salt, or to taste

2 Tbsp cilantro, fresh, chopped

1/8 tsp black pepper, or to taste

Directions

Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g