Rural Missouri - February 2011 - (Page 21)
H E A R T H
H O M E
2 cloves garlic, minced 1/4 cup ﬂour 3/4 teaspoon salt or salt substitute (such as Morton Salt Substitute) 1/2 teaspoon dried thyme, crushed 1/4 teaspoon black pepper 2 cups fat-free milk 1 10-ounce package frozen, chopped spinach, thawed and well-drained 2 cups brown rice, cooked 2 cups turkey, cooked and chopped 2 ounces Parmesan cheese, shredded In a large skillet, cook mushrooms, red bell pepper, onion and garlic in hot butter or oil replacement until tender. Stir in ﬂour, salt, thyme and black pepper. Slowly stir in milk; cook and stir until thickened. Stir in spinach, rice, turkey and Parmesan cheese. Spoon mixture into a 2-quart baking dish and sprinkle with extra Parmesan cheese if desired. Bake, covered, in a 350-degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.
f you happen to be diabetic, you sometimes might feel as if you’ve been banished to a land where all food is tasteless and bland. But that doesn’t have to be the case. There are many diabetic-friendly recipes you can enjoy without raising your glucose levels, and they can still have all the ﬂavor. Everyone’s battle with diabetes varies, so you should follow your doctor’s orders when it comes to your own diet plan. But the basics are usually the same for everyone — cut back on salty foods or use low- or nosodium salt replacements and sugar substitutes when possible. When cooking, choose vegetable, canola or olive oil when possible instead of using margarine or butter. Choose skim, low-fat or non-fat milk, cheese or yogurt. Boil, broil, bake or grill foods instead of frying them. Actually, a diabetic diet is a good food plan for everyone to follow for optimum health, as it helps keep everything in balance. Controlling your blood sugar and sodium levels is a bit of an art, but with some forethought, food choices can still be ﬂavorful and delicious.
by Heather Berry email@example.com
3/4 cup graham crackers, ﬁnely crushed 3 tablespoons butter, melted, or oil replacement equivalent of choice 1 envelope unﬂavored gelatin 3/4 cup fat-free milk 2 8-ounce packages reduced-fat Neufchâtel cream cheese, softened 1 8-ounce package fat-free cream cheese, softened 1 8-ounce carton fat-free sour cream 1/3 cup sugar or sugar substitute equal to 1/3 cup sugar (Splenda works well) 2 teaspoons vanilla 4 ounces semi-sweet chocolate, melted and cooled In a medium bowl, stir together ﬁnely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan. Cover and chill while preparing ﬁlling. In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes. In a large bowl, beat cream cheeses with an electric mixer until smooth. Beat in sour cream, sugar or sugar substitute and vanilla until well combined. Gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into one half of the mixture. Spoon half of the chocolate mixture over chilled crust; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture and swirl again. Cover and chill for 6 hours or until cheesecake is set.
2 pounds lean ground beef 2 cups onions, chopped 1 26-ounce jar sugar-free pasta sauce 1 15-ounce can red kidney beans, rinsed and drained 1/2 cup water 2 tablespoons chili powder 1 tablespoon vinegar 1/2 teaspoon cinnamon 1 teaspoon instant beef bouillon granules 1/4 teaspoon cayenne pepper 1 pound ziti pasta Low-fat shredded cheddar cheese (optional) In a large skillet, cook ground beef and onions until meat is browned. Drain off fat. Transfer mixture to a 4- to 5-quart crockpot. Stir in pasta sauce, kidney beans, water, chili powder, vinegar, cinnamon, bouillon and cayenne pepper. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Before serving, cook pasta according to package directions; drain well. Add pasta to meat mixture in crockpot and stir gently to combine. If desired, sprinkle with cheddar cheese and serve.
Keepin’ it healthy
Diabetic food doesn’t have to be bland and tasteless
1/2 cup onion, chopped low heat for 10 minutes 1/2 cup red bell pepper, or until mixture is thick, chopped stirring occasionally. 1 clove garlic, minced Pour the hot mixture For a bonus recipe, visit our 1 tablespoon chili powder into the prepared dish. digital magazine at 1 14-1/2-ounce can noCover and chill while www.ruralmissouri.coop. salt-added diced preparing ﬁlling. tomatoes, drained For ﬁlling: In a large skillet, cook 1 11-ounce can whole kernel corn, ground beef, onion, red bell pepper drained and garlic until meat is brown. Drain 2 tablespoons tomato paste well. Stir chili powder and the remain2 tablespoons cilantro ing salt into meat mixture and cook 1/2 cup shredded, reduced-fat cheddar or for 1 minute longer. Stir in the tomaMonterey Jack cheese toes, corn, tomato paste and cilantro. Spoon the meat mixture on top Preheat oven to 350 degrees. Lightly of the chilled cornmeal mixture in coat a 2-quart baking dish with nonbaking dish. Bake, uncovered, about stick cooking spray; set aside. 25 minutes or until heated through. In a small saucepan, bring the 1 Sprinkle top with cheese. Serve hot. 1/3 cups water to a boil. In a small bowl, stir together the cornmeal, the Turkey Gobble 1/2 cup cold water and 1/4 teaspoon of the salt. Slowly add the cornmeal 2 cups fresh mushrooms, sliced mixture to the boiling water, stirring 3/4 cup red bell pepper, chopped constantly. 2 tablespoons butter or oil replacement Cook and stir until mixture returns equivalent of choice to boiling; reduce heat. Cook over 1/2 cup onion, chopped
This Valentine’s Day, end your dinner with this Swirly Cheesecake.
1 1/3 cups water 1/2 cup yellow cornmeal 1/2 cup cold water 1/2 teaspoon salt 1/2 pound lean ground beef
Search our archive of recipes on our website at www.ruralmissouri.coop/hearthandhome.php FEBRUARY 2011 21
Table of Contents for the Digital Edition of Rural Missouri - February 2011
Rural Missouri - February 2011
Table of Contents
Life Behind Bars
A Powerful Idea
Angels Among Us
Out Of The Way Eats
The Store Time Forgot
Hearth and Home
For the Birds
Out With the Old...
World Wide Wood
Just 4 Kids
Rural Missouri - February 2011