Cocoa meringues with berries

Another winner from Taste of Home.  This is just heavenly.  The original recipe was for 2 servings; I doubled it, and that is how I posted it below.  It makes 4 desserts.

Cocoa meringues with berries

2 egg whites

1/4 t cream of tartar

a dash of salt

6 T sugar, divided

2 T cocoa

1/2 t vanilla

2 T finely chopped unsweetened chocolate (did not double this)

2 T sugar (did not double this)

2 t cornstarch

4 T orange juice

2 T water

1 c blueberries (calls for fresh or frozen; I recommend fresh)

1 c raspberries (calls for fresh or frozen; I recommend fresh)

Let egg whites stand 30 minutes to come to room temperature.  Add cream of tartar.  Beat to soft peaks.  Gradually beat in 4 T sugar.  Combine cocoa and remaining 2 T sugar; add to meringue with vanilla.  

Beat to stiff peaks.  Fold in dark chocolate.

Drop four mounds onto baking sheet covered with parchment paper.  Hollow the center slightly with the back of a spoon.  Bake at 275 for 50-60 minutes.  Turn oven off and leave meringues in oven for another hour.

Combine sugar, cornstarch, orange juice and water in a small saucepan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from heat and stir in berries; allow to come to room temperature then spoon over meringues.

Chicken stew with balsamic roasted vegetables

From Taste of Home

Chicken stew with balsamic roasted vegetables

4 c unpeeled red potatoes, 3/4" cubes (I used whole creamer potatoes)

2 c whole baby carrots

1 c coarsely chopped red onion

2 T balsamic vinegar

1 T olive oil

1 t minced garlic

1 1/2 t thyme, divided

1 1/2 t rosemary, divided

1 t tarragon

1/2 t salt

1/2 t pepper

1 c fresh green beens

1/2 c dry white wine

6 boneless skinless chicken breasts, 1" cubes

3 c chicken broth, divided

2 T cornstarch

Spray a roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 t thyme, 1 t rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered, at 425 for 15 minutes, stir, and roast for another 15 minutes.  Add green beans, stir and roast an additional 10 minutes.

Pour wine into large stock pot.  Add 1/2 t thyme and 1/2 t rosemary.  Bring to a boil; add chicken and cook over medium heat about 10 minutes.

Add roasted vegetables and 2 1/2 c broth.  Mix remaining broth with cornstarch until smooth and add to chicken and vegetables.  Cook until bubbly and thickened.

Broccoli with garlic butter and cashews

A few delicious new recipes; I'll post them in three separate posts so you can find them more easily by title.
 

Broccoli with garlic butter and cashews

Steam 1 1/2 lbs of broccoli.

Melt 1/3 c butter; add 1 T brown sugar, 3 T soy sauce, 2 t vinegar, 1/4 t pepper and 2 cloves of garlic (minced).

Pour over the broccoli then sprinkle with 1/3 c chopped salted cashews.

Simple, quick and yum!!!

Balsamic glazed beets

OK, you gotta understand.  I hate beets.  I just hate them.  Does that give you an idea how good this recipe must be?

Balsamic glazed beets with goat cheese

3 lb beets, peeled and sliced
1 c apple juice
1/2 c balsamic vinegar
2 cloves garlic, minced
1 t salt
1/4 c chopped walnuts
1 T cornstarch
1 T water
1/4 c crumbled goat cheese with herbs (1 oz)

Spray a 3-4 qt slow cooker with cooking spray.  In cooker, mix beets, apple juice, vinegar, garlic and salt.

Cover and cook on High for 3-4 hours.

When beets are nearly cooked, toast walnuts in a dry skillet over medium heat, stirring frequently, until light brown (5-10 minutes).

Mix cornstarch and water; stir into beets and cook on High 5-10 minutes longer to thicken.  Sprinkle with cheese and walnuts.

Potato stackers

Fun to make, fun to eat.  From potatogoodness.com.

6-8 potatoes, 2" diameter, sliced thin

Stir together with one of the following dressings, coating all potato slices; stack in greased muffin tins (scrape all the dressing onto the potatoes after stacking) and bake at 400 for about 25 minutes.

Garlic and olive oil
2 T olive oil
3 cloves garlic, minced
salt and pepper

Saute the garlic in oil until fragrant (2 minutes or so).


Pesto parmesan
1/2 c shredded Parmesan
3 T pesto
salt and pepper


Italian
1/2 c shredded Mozzarella
1/2 c marinara sauce
salt and pepper

GF sandwich bread

Not bad, as GF goes; not great after the first day, as GF goes.  I freeze it then toast it when I want to use it.

1 T yeast
1 T sugar
1 1/3 c very warm tap water

2 1/2 c brown rice flour
1 1/4 c sorghum flour
1 1/4 c tapioca flour
2 1/2 t xanthan gum
1 t salt

2 eggs
1 1/2 T oil
1 t cider vinegar

Combine yeast, sugar and water in mixer bowl; let rest until foamy.

Combine dry ingredients with a whisk.

Mix eggs, oil and vinegar.

Add all to yeast mixture in mixer bowl.  Beat on medium for 4 minutes.  Spray the bottom only of a 9" x 5" glass loaf pan.  Pour batter into pan and smooth/shape a nice rounded top.  Loosely cover (I use a tea towel) and let rise 20 minutes in a warm place.

Bake at 350 for 48-50 minutes.  Turn off oven and open door for a minute to reduce the temperature.  Close oven again and leave loaf in oven 10-15 minutes more.

Remove from oven; loosen sides of loaf and turn out onto a wire rack.  Don't cut until cool (I NEVER follow this instruction; I eat a heel as soon as I can!).

Cranberry chutney--served this over brie melted in the microwave.

Qty Measure Ingredient
------------------------------------------------------------
1 Cup Water
3/4 Cup Sugar
12 Ounce Cranberries
1 Cup apple, peeled, cored and diced
1/2 Cup cider vinegar
1/2 Cup Raisins
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Allspice
1/8 Teaspoon Clove

Instructions: Bring water and sugar to a boil.  Add cranberries, apples, cider vinegar, raisins and spices.  Return to a boil, then simmer gently for 10 minutes, stirring often.

Pour mixture into a mixing bowl.  Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or refrigerate.  Bring to room temperature before serving.