Cross post - recipes from cooking class 6/13

Ginger Pineapple BBQ Sauce

 

• 1 tablespoon(s) olive oil
• 1  (12 ounces) jumbo onion, chopped
• 2 tablespoon(s) peeled and chopped fresh ginger
• 3 tablespoon(s) chili powder
• 3 clove(s) garlic, crushed with press
• 1 can(s) (8 ounces) crushed pineapple in juice
• 1 can(s) (28 ounces) crushed tomatoes in puree
• 1/3 cup(s) ketchup
• 1/4 cup(s) cider vinegar
• 3 tablespoon(s) diabetisweet brown sugar
• 1 tablespoon(s) molasses
• 2 teaspoon(s) dry mustard
• 1 teaspoon(s) salt

Directions

1. In 5- to 6-quart saucepot, heat olive oil over medium heat until hot. (Do not use a smaller pan; sauce bubbles up and splatters during cooking — the deeper the pan, the better.) Add onion and ginger and cook 10 minutes or until onion is tender and golden. Add chili powder and cook 1 minute, stirring. Add garlic and crushed pineapple with its juice, and cook 1 minute longer.
2. Remove saucepot from heat. Stir in tomatoes with their puree and remaining ingredients.
3. Spoon 1/4 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered, 25 minutes or until reduced to about 4 3/4 cups, stirring occasionally.
4. Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer.

Use to coat grilled shrimp, chicken or pork!

Flan

SAUCE

• 3/4 cup diabetisweet

 

FLAN

• 2 cups milk
• 2 cups fat free 1/2 and 1/2
• 6 eggs
• 1/2 cup diabetisweet white
• 1/2 teaspoon salt
• 2 teaspoons vanilla

Directions

1. SAUCE:.

2.      Place the 3/4 cup of sugar in a large skillet and cook over medium heat till sugar melts and forms a light brown syrup; stir to blend.

3.      While this is happening, in the oven heat an 8 1/4" round, shallow baking dish.

4.      After the above sugar become a syrup, immediately pour it into the heated dish and holding the dish with a pot holder, quickly rotate to cover bottom and sides completely.

5.      Set aside.

1.      Preheat the oven to 325 degrees so that it is ready for you.

2.      In a medium saucepan put the milk and half and half and heat just till bubbles form around the edge of pan.

3.      In a large bowl whisk the eggs.

4.      Add the 1/2 cup of diabetisweet (or Splenda), salt, vanilla; mix well.

5.      Gradually stir the hot milk mixture into this, stirring all the while.

6.      Pour into the prepared dish with the syrup.

7. Set dish in shallow pan and pour boiling water around it to 1/2" deep.
8. Bake in the 325 oven for 35-40 minutes or until a silver knife comes out clean.
9. Let cool.
10. Then refrigerate for a least 4 hours or better overnight.
11. To serve, run a spatula around edge of dish to loosen.
12. Invert on shallow serving dish with a lip to catch the syrup.

Zucchini Patties

• 6 medium zucchini
• 1 cup toasted bread crumbs
• 1 cup shredded Parmesan
• 1/3 cup minced Vidalia onion
• 1 large egg, lightly beaten
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

Grate zucchini with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

Heat a small amount of olive oil in a large skillet. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Black Bean & Corn Salad

• 2 ears fresh corn or 1 cup frozen corn, thawed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
• 1 mango, peeled, seeded, and cut into 1/2-inch pieces

Vinaigrette:

• 2 limes, zested and juiced
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped fresh basil leaves
• 1 teaspoon ground cumin
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.

For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

Angel Food Cake

1 cup cake flour

3/4 cup sugar

2 tablespoons sugar

12 large egg whites

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

3/4 cup sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.

DO NOT GREASE PAN. Heat oven to 375°.

Sift the cake flour and 3/4 cup + 2 Tbsp diabetisweet; set aside. Combine the extracts in a small bowl; set aside.

Beat egg whites, cream of tartar and salt until it forms peaks.

Add the other 3/4 cup of diabetisweet slowly, then beat on high until stiff peaks form.

Beating on LOW, add flour mixture and extracts slowly.

Make sure you fold in the sides and bottom of your mixing bowl.

 (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.

Move a knife through batter to remove air pockets.

Bake 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan onto a tin funnel to cool completely.

To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.

Hi Liz
These recipes sound great.  Sorry I wasn't able to make it on Saturday- hope to meet you and everyone else soon :)