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 The recipes below are complements of the Cooking for Life Program and the University of Vermont Extension.
Pizza Dough (Tomato Sauce)
Spinach-Orange Salad
Tofu Vegetable Stir Fry
Easy Baked Chicken (Chicken Gravy)
Golden Chicken
Whole Roasted Chicken
Bean Soup
Squash Lasagna
Turkey Enchiladas (Enchilada Sauce)
Apple Cake
Better Bars
Bread Pudding
Pizza Dough
| Ingredients: (Makes 1 large pizza 8-10 servings) |
| 1 | package Active Dry Yeast (1 Tablespoon) |
| 1 | cup Warm Water |
| 1 | teaspoon Sugar |
| 1/2 | teaspoon Salt |
| 2 | tablespoons Oil |
| 2 1/2 | cups White or Wheat Flour |
Directions: |
| 1. | Dissolve yeast in warm water |
| 2. | Stir in remaining ingredients |
| 3. | Mix well with spoon |
| 4. | Flour hands and dough |
| 5. | Turn dough onto table |
| 6. | Knead for 2 minutes |
| 7. | Cover dough and let rest for 5 minutes |
| 8. | Preheat oven to 500 degrees |
| 9. | Press or roll out dough onto a pizza pan or 9x13 cookie sheet |
| 10. | Top dough with 1 cup (8 oz) mozzarella cheese, tomato sauce and your favorite toppings |
| 11. | Bake at 500 degrees for 12-15 minutes |
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Tomato Sauce
| Ingredients: |
| 1 | large onion, chopped |
| 2 | cloves garlic, chopped |
| 1 | 1/2 teaspoons oil |
| 1 | can crushed tomatoes (28 oz) |
| 2 | teaspoons Italian seasoning |
| salt & pepper to taste |
Directions: |
| 1. | Heat oil in pan over medium heat |
| 2. | Add onions and garlic cook until onions are soft |
| 3. | Add remaining ingredients |
| 4. | Cook over low heat, stirring occasionally for a half hour |
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Spinach-Orange Salad
| Ingredients: (Makes 4 servings, about 1 cup each) |
| 4 | cups spinach, torn into pieces (about one bag) |
| 2 | medium oranges, sectioned (or 1 small can mandarin oranges) |
| 1/2 | cup sliced red onion |
| 2 | tablespoons canola oil |
| 2 | tablespoons vinegar |
| 1/4 | cup orange juice |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon pepper |
Directions: |
| 1. | Place spinach in bowl |
| 2. | Add orange sections and onion |
| 3. | Toss lightly to mix |
| 4. | Mix oil, vinegar, orange juice, ginger, and pepper well |
| 5. | Pour over spinach mixture |
| 6. | Toss to mix |
| 7. | Chill |
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Tofu Vegetable Stir Fry
| Ingredients: |
| 1 | package extra firm tofu |
| 2 | tablespoons oil |
| 2 | stalks celery, cut in diagonal slices |
| 1 | onion, sliced |
| 2 | carrots, cut into strips |
| 2 | cups broccoli, chopped |
| 2 | cloves garlic, chopped |
| 1 | teaspoon fresh ginger or 1/4 teaspoon powdered ginger |
| 2 | cups chicken or vegetable broth |
| 1 | tablespoon cornstarch |
Directions: |
| 1. | Drain tofu, cut into 1 inch cubes |
| 2. | Pat dry with paper towels |
| 3. | Heat 1 Tablespoon oil in uncovered fry pan |
| 4. | Add garlic and ginger, stir for 30 seconds |
| 5. | Add tofu, stir fry until slightly brown about 10 minutes |
| 6. | Add vegetables, stir fry for 2 minutes |
| 7. | Put aside 1/4 cup broth |
| 8. | Add remaining broth to pan and stir fry 2 minutes until vegetables are tender-crisp |
| 9. | Mix cornstarch with the 1/4 cup broth and stir |
| 10. | Add broth mixture to the fry pan, stir until sauce thickens slightly |
| 11. | Serve over rice |
Note: 1 pound of cubed chicken or other meat may be used in place of tofu. Any combination of seasonal vegetables may be used; try peppers, mushrooms, snow peas... be creative! |
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Easy Baked Chicken
| Ingredients: (Serves 4) |
| 1 | Whole 2-3 pound chicken, skinned and cut into pieces |
| 1/2 | Cup melted butter |
| 2 | cups crushed cracker crumbs |
Directions: |
| 1. | Preheat oven to 325° |
| 2. | Cut and skin chicken according to directions (next page) |
| 3. | Dip chicken pieces in butter, coat with cracker crumbs |
| 4. | Place on foil lined cookie sheet or baking dish |
| 5. | Bake 1 hour |
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Chicken Gravy
| Ingredients: |
| 1 | cup hot chicken broth (if canned use low-salt or no-salt) |
| 1-2 | tablespoons cornstarch |
| 4 | tablespoons cold water |
| | salt and pepper |
Directions: |
| 1. | In a small pan heat chicken stock |
| 2. | In a small bowl mix 2 tablespoons cornstarch with 4 tablespoons cold water |
| 3. | Place roasting pan on burner at medium high heat |
| 4. | Pour in chicken stock and with spatula scrape the sides and bottom of the pan |
| 5. | Continue stirring for 3 minutes |
| 6. | Add cornstarch and water mixture |
| 7. | Stir with a whisk until gravy starts to thicken |
| 8. | If gravy is too thin add more cornstarch and water mixture |
| 9. | Add salt and pepper if needed |
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Golden Chicken
| Ingredients: |
| 1 | Whole 2-3 pound chicken, cut into pieces |
| 2 | Onions, cut in rings |
| 2 | Carrots, sliced |
| 2 | Potatoes, sliced |
| 1 | Sweet potato, sliced |
| 4 | Tablespoons Lite Mayonnaise |
| 2 | Cloves garlic, minced |
| 1/2 | teaspoon cayenne pepper |
| 1/2 | teaspoon turmeric |
| | Salt and pepper to taste |
Directions: |
| 1. | Preheat oven to 400° |
| 2. | Mix cayenne, turmeric and garlic with the mayonnaise |
| 3. | Coat chicken |
| 4. | Place onions, carrots, and potatoes in a lightly greased baking dish |
| 5. | Add chicken pieces |
| 6. | Cover with foil and bake 15 minutes |
| 7. | Lower heat to 325°, bake 40-60 minutes, turning once |
| 8. | Remove foil and bake 5-10 minutes more, turning once |
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Whole Roasted Chicken
| Ingredients: |
| |
| 1 | 3-4 pound chicken |
| 2 | tablespoons butter |
| 3-4 | cloves garlic, peeled |
| 1 | lemon, cut in half |
| 2 | celery stalks, chopped |
| 1 | carrot, chopped |
| 2 | medium onions, chopped |
| 1 | parsnip, peeled and chopped |
Directions: |
| 1. | Preheat oven to 425 degrees |
| 2. | Remove gizzard, neck and liver from inside of chicken |
| 3. | Wash chicken under cool water, pat dry with paper towels |
| 4. | Melt butter in a small sauce pan, rub on outside of chicken |
| 5. | Peel garlic, smash with flat side of a knife and place inside chicken |
| 6. | Sprinkle chicken with salt and pepper inside and out |
| 7. | Squeeze lemon halves into chicken, place lemon inside chicken |
| 8. | Put chopped carrot, onions, and celery in bottom of pan around chicken, pour 1/2 cup water into bottom of pan |
| 9. | Roast chicken for 1/2 hour breast side down |
| 10. | Turn breast side up carefully so the juices remain inside |
| 11. | Cook until done, use time on package based on the chicken size |
| 12. | Remove chicken from pan and place on serving plate |
| 13. | Remove vegetables from pan with a slotted spoon |
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Bean Soup
| Ingredients: (Serves 8-12) |
| |
| 1 | lb. bag dried great northern beans (white beans) |
| 1 | 10 oz package frozen spinach |
| 2 | cloves garlic, chopped |
| 1 | onion, chopped |
| 1 | large carrot, chopped |
| 2 | cans vegetable broth |
| 2 | cups of water |
| | salt and pepper to taste |
Directions: |
| 1. | Soak Beans in a large pot of water over night |
| 2. | Drain beans and leave in the pot |
| 3. | Add the other ingredients |
| 4. | Cover and bring to a boil |
| 5. | Reduce heat and simmer 1 to 1 1/2 hours until beans are tender |
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Squash Lasagna
| Ingredients: |
| |
| 1 | butternut squash, peeled and cut into cubes (3-4 pound) |
| 2 | tablespoons oil |
| 4 | cups milk |
| 2 | tablespoons rosemary, crushed |
| 2 | cloves garlic, minced |
| 2 | tablespoons butter |
| 2 | tablespoons flour |
| 1/2 | box lasagna noodles |
| 1 | cup grated parmesan cheese |
Directions: |
| 1. | Preheat oven to 425° |
| 2. | In a large bowl toss squash with oil |
| 3. | Roast in baking pan for 10 minutes. Stir and roast 10 minutes more until tender |
| 4. | While squash is cooking, simmer milk and rosemary |
| 5. | Heat butter and garlic in a large saucepan |
| 6. | Stir in flour and cook stirring constantly 3 minutes |
| 7. | Remove pan from heat and whisk in milk and rosemary |
| 8. | Return to heat and simmer 10 minutes or until thick, stirring occasionally |
| 9. | Stir in squash and salt and pepper to taste |
| 10. | Reduce oven temperature to 375° |
| 11. | Lightly butter a 9x13 baking dish |
| 12. | Pour 1 cup of sauce in pan (it will not cover the bottom) |
| 13. | Top with three uncooked lasagna noodles |
| 14. | Add 1/2 of remaining sauce, sprinkle with parmesan cheese |
| 15. | Add one more layer finishing with noodles |
| 16. | Pour 1/2 cup water over lasagna |
| 17. | Cover with foil and bake 35 minutes, remove foil and bake 10 minutes more until top is brown |
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Turkey Enchiladas
| Ingredients: (Makes 5-6 servings) |
| |
| 1 | pound ground turkey |
| 1 | onion, chopped |
| 1 | clove garlic, minced |
| 1 | (4-ounce) can chopped green chilies |
| 10–12 | corn tortillas |
| 1 | cup shredded reduced fat Cheddar cheese |
Directions: |
| 1. | In skillet, cook turkey, onion, and garlic until turkey is done. |
| 2. | Add green chilies and continue cooking 5 minutes. |
| 3. | In small skillet, heat enchilada sauce and dip each tortilla in sauce to coat both sides. |
| 4. | Spoon 1/4 cup turkey mixture onto each tortilla |
| 5. | Roll up and place in baking dish coated with no stick cooking spray. |
| 6. | Pour remaining sauce over rolled tortillas. |
| 7. | Sprinkle with shredded cheese. |
| 8. | Bake at 350 degrees for 10 to 15 minutes or until heated through. |
(Adapted from A Trim and Terrific Louisiana Kitchen by Holly Clegg, 1993) |
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Enchilada Sauce
| Ingredients: |
| |
| 1 | can (8oz) tomato sauce, unsalted |
| 1 | 1/2 tablespoons chili powder |
| 1 | 1/2 teaspoons cumin |
| 2 | tablespoons flour |
| 1/4 | cup water |
| 1 1/2 | cup chicken or vegetable broth |
Directions: |
| 1. | Combine tomato sauce, chili powder and cumin in a medium fry pan |
| 2. | Stir in broth |
| 3. | Bring to a boil over medium heat |
| 4. | Combine flour and water, whisk until smooth |
| 5. | Stir into simmering sauce |
| 6. | Stir constantly until sauce is thickened |
| 7. | Reduce heat to low |
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Apple Cake
| Ingredients: (Makes 8 servings) |
| 1/2 | cup flour |
| 1/2 | cup sugar |
| 1 | teaspoon baking powder |
| 1 | teaspoon cinnamon |
| 1/8 | teaspoon salt |
| 2 | tart apples, cored, peeled and chopped |
| 1 | egg, lightly beaten |
| 1 | teaspoon vanilla |
| | No-stick cooking spray |
Directions: |
| |
| 1. | Combine dry ingredients in bowl; mix well
|
| 2. | Add apple, stirring to coat
|
| 3. | Combine egg and vanilla
|
| 4. | Add to apple mixture, stirring just until dry ingredients are moistened
|
| 5. | Pour batter into a 9-inch round pie plate coated with no stick cooking spray
|
| 6. | Bake at 350 degrees for 25 minutes or until lightly browned
|
(Used with permission from Trim & Terrific: American Favorites by Holly Clegg, 1996) Cooking for Life |
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Better Bars
| Ingredients: (Makes 24 bars) |
| |
| 2 | cups cooked beans (kidney, pinto, or navy) |
| 1/4 | cup skim milk |
| 1 | egg, beaten |
| 1/2 | cup molasses |
| 2 | tablespoons oil |
| 1/2 | cup applesauce |
| 1 | cup flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon cinnamon |
| 1/2 | teaspoon ground cloves |
| 1/2 | teaspoon nutmeg |
| 1 | cup raisins |
Directions: |
| 1. | Mash beans into paste |
| 2. | Add other ingredients and stir |
| 3. | Bake in 9" x 13" pan at 350° for 40 minutes |
(Adapted from Boone County Extension Service - Kentucky) |
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Bread Pudding
| Ingredients: |
| |
| 5 | cups bread cut in cubes, (about 8 slices, day old bread is best) |
| 1/2 | cup raisins |
| 2 | eggs |
| 1/2 | cup, 2 tablespoons sugar |
| 2 | cups skim milk |
| 1/2 | teaspoon cinnamon |
| 1 | teaspoon vanilla extract |
Directions: |
| 1. | Preheat oven to 325° |
| 2. | Grease a small baking dish with butter or cooking spray |
| 3. | Place bread in pan |
| 4. | Add raisins, stir |
| 5. | Mix remaining ingredients |
| 6. | Pour over bread, making sure bread is submerged |
| 7. | Let stand for 10 minutes |
| 8. | Sprinkle the top with the remaining 2 tablespoons sugar |
| 9. | Bake for 40 minutes |
| 10. | Increase oven temperature to 400 and bake 10-15 minutes until top is golden brown |
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