Recipes
Feel Better Chicken Sweet Potato Soup INGREDIENTS
¾ lb. skinless, boneless chicken thighs ⅓ cup jasmine rice, rinsed 4 garlic cloves, thinly sliced 1 2" piece ginger, peeled, thinly sliced Kosher salt 2 small sweet potatoes, unpeeled, cut into ½"-thick rounds 2 Tbsp. fresh lemon juice 2 Tbsp. soy sauce ½ bunch cilantro, coarsely chopped Freshly ground black pepper
RECIPE PREPARATION Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes. Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed. Divide soup among bowls. Top with cilantro and lots of black pepper.
Satsuma Orange Cheesecake
Crust:
Cooking spray
4 ½ ounces all-purpose flour (about 1 cup)
¼ teaspoon baking powder
.13 teaspoon salt
3 tablespoons sugar
3 tablespoons butter, softened
1 large egg yolk
Filling:
1 ½ cups (12 ounces) fat-free cream cheese, softened
1 cup (8 ounces) 1/3-less-fat cream cheese, softened
¾ cup sugar
¾ cup fat-free sour cream
2 tablespoons grated satsuma orange rind
¼ cup fresh satsuma orange juice
4 large eggs
Step 1
Preheat oven to 325°.
Step 2
To prepare crust, lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.
Step 3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt. Combine 3 tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to food processor; process just until combined. Firmly press mixture into bottom of prepared pan. Bake at 325° for 25 minutes or until lightly browned. Cool 10 minutes on a wire rack.
Step 4
Combine cream cheeses in food processor; process 30 seconds or until smooth. Add 3/4 cup sugar; process 30 seconds. Add sour cream, rind, and juice; process 30 seconds. Add eggs, 1 at a time, processing well after each addition. Scrape down sides of bowl; process 10 seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until cheesecake center barely moves when pan is touched. Turn oven off; let stand 30 minutes. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into 12 wedges.
Crust:
Cooking spray
4 ½ ounces all-purpose flour (about 1 cup)
¼ teaspoon baking powder
.13 teaspoon salt
3 tablespoons sugar
3 tablespoons butter, softened
1 large egg yolk
Filling:
1 ½ cups (12 ounces) fat-free cream cheese, softened
1 cup (8 ounces) 1/3-less-fat cream cheese, softened
¾ cup sugar
¾ cup fat-free sour cream
2 tablespoons grated satsuma orange rind
¼ cup fresh satsuma orange juice
4 large eggs
Step 1
Preheat oven to 325°.
Step 2
To prepare crust, lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.
Step 3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder, and salt. Combine 3 tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to food processor; process just until combined. Firmly press mixture into bottom of prepared pan. Bake at 325° for 25 minutes or until lightly browned. Cool 10 minutes on a wire rack.
Step 4
Combine cream cheeses in food processor; process 30 seconds or until smooth. Add 3/4 cup sugar; process 30 seconds. Add sour cream, rind, and juice; process 30 seconds. Add eggs, 1 at a time, processing well after each addition. Scrape down sides of bowl; process 10 seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until cheesecake center barely moves when pan is touched. Turn oven off; let stand 30 minutes. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into 12 wedges.
Butterbean or Pea Recipe
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Pumpkin-Pecan Cobbler
For the Cobbler
For the Cobbler
- 1 cup + 3 tablespoons all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter or vegetable oil
- 1 1/2 teaspoons vanilla
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1 1/2 cups very hot water
- Preheat oven to 350 degrees.
- In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
- In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
- In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
