Sat, March 28

Fresh foods always the best foods

Favorite Recipes

Speedy Scallop Casserole

This is a recipe that Lisa and Paul served on their boat when they had company and still serve it on special occasions. It’s quick, easy and elegant. It’s good served with a salad and bread.

1-1/2 pounds scallops, washed and patted dry (put in a bowl and cover with milk. Store in the refrigerator until ready to use.)

1/2 teaspoon salt

Dash white pepper

1/3 cup dry white wine

3 tablespoons lemon juice

1-1/2 teaspoons chopped onion

1 cup thinly sliced fresh mushrooms (can use canned)

1 cup bread crumbs (not too fine), sourdough bread works well

5 tablespoons butter

Combine all ingredients, except the butter and 1/4 cup bread crumbs, and pour into a greased casserole dish. Dot the top with butter and sprinkle the remaining bread crumbs on top. Bake at 400 degrees for 15 minutes.

La Madeleine’s Tomato Basil Soup

Soup and salad is Lisa’s favorite meal. This tomato soup is the best she’s ever had. La Madeleine is a very popular French cafe in Houston and this is one of their signature items. It’s one of the most requested recipes from the Houston Chronicle’s food column. Tres Bon!

4 cups (8 to 10) tomatoes, peeled, cored and chopped OR 4 cups canned whole tomatoes, crushed

4 cups tomato juice or mixture of tomato juice and vegetable or chicken stock

12 to 14 fresh washed basil leaves

1 cup whipping cream

1/4 pound (1 stick) unsalted butter

Salt to taste

1/4 teaspoon cracked black pepper

Combine tomatoes and juice in large saucepan. Simmer over medium-low heat for 30 minutes. Cool, then place in blender or processor and process with basil until pureed. Return to saucepan and add cream and butter. Stir over low heat until blended. Add salt and pepper. Serve with crusty French bread and a good cheese.

Spring Chicken

This is one of Paul’s favorite dishes. She got it from a friend and it’s so easy and delicious.

1-1/2 pounds fresh asparagus spears, halved (peel the bottom portion for more tenderness)

4 boneless, skinless chicken breast halves

2 tablespoons cooking oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 can cream of chicken soup, undiluted

1/2 cup low-fat mayonnaise

1 teaspoon lemon juice

1/2 teaspoon curry powder

1/2 cup (4 ounces) shredded cheddar cheese

Partially cook (blanch) the asparagus and drain. Place asparagus in bottom of a greased 9-inch square baking dish. Brown the chicken in oil. Season with salt and pepper and arrange over asparagus.

In bowl, mix soup, mayonnaise, lemon juice, curry powder and pour over chicken. Cover and bake at 375 degrees for 35 to 45 minutes, or until chicken is tender. Sprinkle with cheese and let stand 5 minutes before serving.

Banana-Nut Cake

This is a good fruit-sweetened dessert that Lisa has been making for about 10 years. She got the recipe from a diabetic cookbook and it’s better than a lot of bland diabetic recipes.

2-1/4 cups all purpose flour

3/4 cup uncooked rolled oats

2 teaspoons ground cinnamon

2 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

2 cups mashed ripe bananas (about 6)

3/4 cup thawed frozen unsweetened apple juice concentrate

4 eggs, beaten

1/2 cup margarine, melted

2 teaspoons vanilla

3/4 cup chopped walnuts

Cream Cheese Glaze

Preheat oven to 375 degrees. Combine dry ingredients. Add all remaining ingredients except walnuts and Glaze; mix well. Stir in walnuts and spread into a well-greased bundt or tube pan.

Bake 50 to 55 minutes, or until wooden toothpick inserted in center comes out clean. Cool pan on rack for 15 minutes. Turn cake out onto rack to cool. Prepare Cream Cheese Glaze and spread over top.

Cream Cheese Glaze:

3 ounces non-fat or low-fat cream cheese

2 tablespoons thawed unsweetened apple juice concentrate

1/4 teaspoon vanilla

1/8 teaspoon cinnamon

Combine all ingredients and beat until smooth.

Makes 12 servings. 313 cal, 40 carbo, 7g pro, 15g fat (1-1/2 starch, 3 fat, 1 fruit exchange)

Carrot-Pineapple Cake

A friend gave Lisa this recipe and she says it’s so good. She bakes it for special occasions for a diabetic treat.

1/2 cup butter or margarine, softened

3 eggs

1 cup thawed frozen unsweetened pineapple juice concentrate

2 teaspoons vanilla

2-1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon salt

3 cups shredded carrots

Cream Cheese Icing

Preheat oven to 375 degrees. Beat butter until creamy. Blend in eggs, pineapple juice and vanilla. Combine dry ingredients in separate bowl. Gradually add dry ingredients to the egg mixture, beating until well blended. Stir in carrots.

Spread batter in a greased 12x18-inch baking dish. Bake 30 to 35 minutes. Cool completely. Prepare icing and spread over cooled cake.

Cream Cheese Icing:

1 package (8-ounce) non-fat cream cheese, softened

1 can crushed pineapple in unsweetened juice, drained

1 teaspoon vanilla

Combine all ingredients and mix well.

Makes 12 servings. 310 cal, 37 carbo, 6g pro (1-1/2 starch, 1 fat, 1 fruit exchange)

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