ANother Great Cooking Class!! Recipes included!
Thanks to all that braved the trip to Easton! Here are the recipes!
Meringues Ingredients
Rum Balls Ingredients
Beef and Cheese Cups Ingredients
Quinoa Tabouli Ingredients · 2 cups cooked quinoa · 1-2 tbsp freshly squeezed lemon juice (to taste) · 1 tbsp extra virgin olive oil · 1 tsp kosher salt (or to taste) · 1 cup fresh chopped parsley and/or mint leaves (more of less to taste) · 1 cucumber (chopped)(optional) · 1 tomato (chopped)(optional) · freshly ground pepper (to taste) Directions
1. Mix quinoa and parsley/mint together
2. Add rest of vegetables
3. Add lemon juice and olive oil, stir adjust to taste
4. Season with salt and pepper, to taste
Pulled Chicken BBQ Ingredients
Vegetable Keugel Ingredients
Meringues Ingredients
- 2 egg whites
- 1 pinch salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon almond extract
- 1/2 cup diabetisweet
- 1 cup nuts
- 16 ounces chocolate chips
Rum Balls Ingredients
- 1/2 cup pecans, chopped
- 1/3 cup unsweetened dried shredded coconut
- 1/2 cup Splenda granular (sugar substitute)
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons butter
- 1 tablespoon rum (or rum extract)
- 1 teaspoon egg white powder
- 1 tablespoon warm water (to dissolve egg white powder)
- Preheat the oven to 350°F.
- Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
- Set aside to cool.
- Combine coconut, Splenda® and cocoa in a large mixing bowl.
- When the pecans have cooled a little, coarsely chop them in a food processor.
- Add the pecans to the coconut mixture.
- Melt the butter.
- Mix the rum with the melted butter and stir into the combined ingredients.
- Place egg white powder in a small bowl and add the warm water.
- Beat with a whisk for 2 minutes, until frothy and dissolved.
- Mix the egg whites into the combined ingredients.
- Form the mixture into little balls.
- Leave the candies on a baking sheet for about an hour to dry.
- Store in an airtight container.
Beef and Cheese Cups Ingredients
- 2 lbs lean ground meat
- 24 wonton wrappers
- Pam cooking spray
- 1 cup minced onion
- 1 cup minced celery
- 2 teaspoons garlic salt
- 1 teaspoon white pepper
- 1 teaspoon dry mustard
- 2 tablespoons olive oil
- 1 (6 ounce) can tomato sauce
- 1 teaspoon sugar or sugar substitute
- 2 beaten eggs
- 1 1/2 cups Italian seasoned breadcrumbs or plain toasted breadcrumbs
- 2 cups shredded mozzarella cheese
Quinoa Tabouli Ingredients · 2 cups cooked quinoa · 1-2 tbsp freshly squeezed lemon juice (to taste) · 1 tbsp extra virgin olive oil · 1 tsp kosher salt (or to taste) · 1 cup fresh chopped parsley and/or mint leaves (more of less to taste) · 1 cucumber (chopped)(optional) · 1 tomato (chopped)(optional) · freshly ground pepper (to taste) Directions
1. Mix quinoa and parsley/mint together
2. Add rest of vegetables
3. Add lemon juice and olive oil, stir adjust to taste
4. Season with salt and pepper, to taste
Pulled Chicken BBQ Ingredients
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can low-sodium tomato sauce
- 1/4 cup tomato paste
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 3 tablespoons diabetisweet brown sugar (or Splenda)
- 1/4 teaspoon ground black pepper
- 1 whole chicken cut up or 4-5 pieces of chicken (breasts or thighs – I like a combo)
- 6 whole-wheat hamburger rolls (optional)
- 6 large green lettuce leaves (optional)
Vegetable Keugel Ingredients
- 1 tablespoon oil
- 1 large onion, chopped
- 1/2 cup celery, chopped
- 1 1/2 cups carrots, grated
- 1/2 red bell pepper, seeded and chopped
- 1/2 green bell pepper, seeded and chopped
- 10 ounces frozen spinach, cooked and well drained
- 3 eggs, well beaten
- 2/3 cup matzo meal
- salt and pepper
- Preheat oven to 375°F.
- Grease 12 muffin tins or ramekins.
- Heat oil in a skillet.
- Sauté onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
- Place drained spinach in a bowl.
- Add eggs, sautéed vegetables and matzo meal.
- Season with salt and pepper.
- Mix well.
- Spoon into prepared tins.
- Bake 35-40 minutes.
oh yeah here is the sweet potato recipe...
for the boil:
7 sweet potatoes
dutch oven/big pasta pot
salt
red pepper flakes
water
For the fry:
cooked and peeled sweet potatoes
unsalted butter
olive oil
salt
pepper
skillet/sq. pancake pan
Boil the potatoes- I tend to pick one for each person so there is left overs for lunch the next day. Trim the ends off, cut in half if they are big, and then place into the cold water. Bring the water up to a boil, once at a boil add the salt (like you would with pasta water) and red pepper flakes (couple dashes). Boil until they are forked tender. Drain and cool.
Once cooled, peal the skin off. Then sliced into rings. In the skillet put in just enough butter and olive oil to coat the bottom of the skillet. It is about a half a TBSP of each. Place the rings into the skillet and salt and pepper them. Flip once they start to carmalize and salt and pepper the other side. Cont. until all of them are cooked. Some times you have to add more butter and oil between batches.
for the boil:
7 sweet potatoes
dutch oven/big pasta pot
salt
red pepper flakes
water
For the fry:
cooked and peeled sweet potatoes
unsalted butter
olive oil
salt
pepper
skillet/sq. pancake pan
Boil the potatoes- I tend to pick one for each person so there is left overs for lunch the next day. Trim the ends off, cut in half if they are big, and then place into the cold water. Bring the water up to a boil, once at a boil add the salt (like you would with pasta water) and red pepper flakes (couple dashes). Boil until they are forked tender. Drain and cool.
Once cooled, peal the skin off. Then sliced into rings. In the skillet put in just enough butter and olive oil to coat the bottom of the skillet. It is about a half a TBSP of each. Place the rings into the skillet and salt and pepper them. Flip once they start to carmalize and salt and pepper the other side. Cont. until all of them are cooked. Some times you have to add more butter and oil between batches.