Looking for new meal ideas
J M (zone 5a)
7 years ago
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7 years agolast modified: 7 years agoRelated Discussions
Need dessert ideas for Italian meal
Comments (29)The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature....See MoreI need some meal ideas....
Comments (31)Hi Stacy, A day late, but here are some quick and tasty recipes. I hope you like them. 30 Minute Lentil Soup 1-2 T olive oil 1 onion, chopped 3 carrots, chopped 1 potato or sweet potato, chopped 1 T tomato paste 1 T Patak's curry paste (I use mild) 2 1/2 c. each veggie stock and water 1 1/2 c. red lentils, rinsed and drained 2 c. freshly chopped spinach or swiss chard Saute veggies for about 5 minutes in pan. Add tomato paste and curry paste and let simmer for a few minutes. Then add veggie stock, water and lentils, bring to a boil, then simmer about 25-30 minutes or until done. Add spinach at end. If using swiss chard add about 5 minutes before the end. Salt and pepper to taste. (I know, it's a bit more than 30 minutes, but not too much more! Also I leave the spinach out so my kids will eat this soup). Lentil & Potato soup with spiced oil (Madhur Jaffrey) 6 c. water 1 1/2 c. lentils 1 red pepper, chopped 2 med potatoes, cubed 2 carrots, 1/3" rounds 1 large onion, chopped 2 celery stalks, chopped 1/4 c. soy sauce 1/2 tsp freshly ground pepper 1 bay leaf Spiced Oil 2 T. olive oil 1 tsp ground ginger 1 tsp tumeric 1 tsp ground cumin Combine all ingredients except Spice Oil stuff in pan. Cover and bring to boil, reduce heat and simmer about 40 minutes. Meanwhile, warm the oil in a small pan over low heat for 1-2 minutes. Remove from heat and add spices. Stir and set aside. When soup is cooked, add the spiced oil. Season with salt and pepper, remove bay leaf and serve! Here's one that is ready in the time it takes to boil water for pasta. Adele's chickpea tomato garlic soup 1/3 c. olive oil 8 cloves minced garlic 1 can chickpeas, rinsed and drained 1 19 oz can tomato sauce 1/2 c. chopped parsley 8 cups water 1 T salt 1 1/2 c. medium seashell pasta Put water in soup pot and cover and bring to a boil. At the near boiling point add the salt. Meanwhile, in another pan, gently heat oil and add garlic until fragant. Then add 1 can chickpeas and the tomato sauce. Simmer. Add chopped parsley. When water has boiled, add seashell pasta and cook until tender, about 9 minutes. Do not drain. At this time add the tomato mixture to the pasta pan. Stir to combine. Serve in bowls with grated parmesan cheese. This is quickly whipped up and sometimes a great Friday night supper with either cheese and baguettes or veggies and dip. Quick pasta sauce (Adapted from Bonnie Stern, Heart Smart Cooking) Put a pan of pasta water on and prepare the sauce. In a small pan put some olive oil (a few tablespoons). Cut an onion in half and smash up about 3 cloves of garlic. Let oil heat in pan and onion simmer a bit. Puree a can of tomatoes, add a bit of basil, oregano, and marjoram, and let simmer while you wait for the pasta to cook. If you have some parlsey in the house, it's a nice addition near the end. When done, add sauce to pasta. Nice served with a salad. I have faith in you! You'll be out of this slump in no time and back posting beautiful photos on the what's for dinner thread! Chin up sista! Catherine...See MoreNeed recipes and/or meal ideas...
Comments (15)There aren't many recipes around for meat and veggies casseroles. I don't know why except a lot use flour or soup and I don't think creamed soups are allowed--?? Most of the recipes for Atkins are definitely not low fat, but you could substitute low fat cheeses for this one. You could also omit the sausage and add more ground beef. PORTABELLO MUSHROOM LASAGNA 1 lb. ground beef 4 or 5 Italian sausage links , mild or hot w/casings removed 1 med. onion Garlic to taste Salt and pepper to taste 6 large Portabello mshrooms 1 large container ricotta cheese 1 egg Lots of grated mozzarella cheese Spaghetti sauce (bought or make your own) Preheat oven to 350. Brown sausage and ground beef with onions, adding garlic and salt and pepper to taste. Clean off mushrooms and scrape out the black gills. (I do this with a spoon.) Beat egg into ricotta cheese. Spray a 9x13" in pan and spread a small amount of spaghetti sauce. Generously pack each mushroom with ricotta mixture and place in the pan ricotta side up. Top each cap with a handful of mozrella. Then top with a generous amount of the meat mixture. More mozzarella on top of that. Then pour spaghetti sauce over each cap and around the bottomof the pan. Sprinkle with remaining mozzarella. Bake at 350 for 30-35 mins. Cool about 10 minutes. From a low carb web site--no carb amount listed....See MoreNeed Ideas for Meals for Groups
Comments (46)TACO BAR!!!!! Seriously easy and always a hit since you can customize. Brown some ground beef add some jarred salsa (I like pace) and some taco seasoning. Then it's as simple as laying out the toppings and baking the shells or heating the tortillas. Or you can do half beef and half shredded chicken with a little chili powder or cumin so there's more choices. Toppings are classics : cheese...lots of cheese,tomatoes, diced red onion, salsa, sour cream, jarred taco sauce or nacho cheese sauce if you feel fancy, maybe guacamole..that's it. Almost everything can be done in advance. Make some Spanish or Mexican rice to go with it. For dessert for a big group....take it from me...the beloved spinster aunt of 15 nieces and nephews the only way to make a huge group happy (kids and adults) is a ice cream sundae bar. Get 2 or 3 different types of ice cream and some toppings. Favorites at my house are crushed up oreos and chips ahoy, mms, bananas, butterscotch chips, nuts, strawberries , hot fudge and caramel sauce and cool whip...that's right people cool whip...no shame in liking the fake stuff. I usually do 10 or 15 topping choices but for your situation I wouldn't go to the expense. Just a few classics will do. Hope this inspires!...See Moreplllog
7 years agoJ M (zone 5a)
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7 years agoJ M (zone 5a)
7 years agoJ M (zone 5a)
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