Here they are, from the Pasqua-Easter thread in DL.
Please add a recipe of yours or two. I would like it very much if you did.
Brown Rice and Cheese Casserole
(Slightly adapted from The UCSD Healthy Diet For Diabetes, Algert, Grasse, and Durning. Boston, Houghton Mifflin, 1990)
Cooktop, oven
Can be partially made ahead (rice).
Combine: 2 1/2 cups COOKED brown rice (1 cup raw brown rice, 2 1/2 cups water--follow package directions. Or use your rice cooker, if it has a setting for brown rice. Not all do.)
3 scallions/green onions, trimmed, and sliced crosswise, except for very tops (which are tough, and not usually in a way we like.)
1 cup 2% (low fat in original) cottage cheese
1/4 cup freshly grated Parmesan
1 teaspoon dill weed
1/2 cup milk (low fat in original)
1/2 teaspoon Dijon mustard (I add a bit more, but not a whole teaspoon)
Nonstick cooking spray.
When ready, combine everything but the nonstick cooking spray in a medium bowl.
Spray a 1 1/2- 2 quart ovenware dish, preheat oven to 350F
Add mixture to ovenware dish. Scrape mixture out with rubber spatula.
Bake at 350F for 15-20 minutes. Lightly browned is great, but beyond that, might be very dry.
Exchange values for 3/4 cup with low fat dairy
1 1/2 Starch
1/2 lean meat
1 low fat milk.
Notes: Be sure your dill weed is not too old. Or increase it.
Regular brown/yellow cooking onions are not as successful, but if you have to, finely cut half of one the size of an approximate tennis ball.
Reheats well in the microwave, on Medium.
__________________________________________
Cheddar cheese processor bread
Processor, measures, pan
350F oven.
Shred 4 ounces (half of an 8 ounce package of Extra Sharp Cheddar. Use the shredding disc of the processor, then remove the shredded cheese to a sheet of parchment or waxed paper.
In 12 cup or larger processor fitted with the Steel Knife-"S" blade, combine: 3 cups UNBLEACHED all-purpose flour. I like King Arthur in the red bag for this.
1 level teaspoon active ("bread machine, rapid rise") yeast, 3 level teaspoons sugar(plain white)
1 level teaspoon salt. Pulse for about 30 seconds, or until well combined.
Warm 1 cup milk (preferably whole milk, but 2% will do. No lower!) and 1 tablespoon butter, until butter is melted (about 120F) I use a 2 cup Pyrex measure, and the temperature probe on my Radarange.
Add the shredded Cheddar to the flour mixture, distributing it evenly over the dry ingredients. Cover, and pulse ONCE.
Add 2-4 dashes of Tobasco (I used the last of my Garlic Tobasco), and a teaspoon of Grey Poupon or Meaux mustard to the milk mixture.
Remove food pusher, start processor, pour milk down feed tube. SHOULD combine and make a nice ball. If not, add a little more milk. Let spin for about 35-45 SECONDS. Shut off machine, cover, and put the food pusher in the tube. Let rise IN THE PROCESSOR. Check in 20-30 minutes, and when dough does not fill in when poked with two fingers, re-cover processor, and pulse TWICE to knock the dough back.
Let dough rise again.
I like to make a cottage loaf, and use either a Pyrex cake dish of 9 inches, or a Pyrex pie dish of 9 inches. Spray it with nonstick cooking spray, set aside.
Turn on the oven to 350F. When oven beeps, or you hear the thermostat cycle off, remove dough from processor, and shape into a loaf. CAN use a 9x5x3 bread pan, if you choose. Sprinkle loaf with additional shredded cheese, for a really nice, uncomplicated decoration.
Bake on the centre of the rack, in the centre position. I bake it for about 30 minutes. Should read 190-210F with an instant reading thermometer. Not sure what the baking time would be in a 9x5x3 pan, however. Use your instant reading thermometer.
Let cool in pan on rack for 10-15 minutes, and then remove from pan to finish cooling. As tempting as it smells, don't cut into it until it is nearly room temperature.
This is a very nice, easy bread. It is my standard homemade. Just leave out the cheese, Tobasco, and Grey Poupon for a white bread. Everything else is the same.
Can add 1 cup of whole wheat flour (omit 1 cup of white flour, will probably need more milk/water. I never make it entirely with water. Milk increases the nutrition, the browning, and helps delay staling. If you fiddle with dry milk, it will work, but I rarely have dry milk.
Happy cooking and eating. I have maybe 2 large or 3 sensible servings of the cassrole remaining, and NOT. A. Crumb. of the bread.
Very good, and SO easy! When at room temperature, this will freeze nicely, if correctly wrapped. Makes gooooooooood toast. Cheese variaton makes a magnificent grilled cheese sandwich. White or partial wheat makes a good peanut butter or Nutella sandwich.
I don't bother with the dough blade when making dough in the processor.
I suppose that this dough might make good rolls. I have never had the patience to find out.
This was my first real baking in my new oven (don't consider potatoes or pot roast, or a Stouffer's to be real baking in this context,) and I am very pleased with how the bread turned out.
Everyone who was lucky enough to get some of the bread raved about it!!! Me so happy!!!!
Lawrence/Maytagbear[this post was last edited: 4/21/2011-20:44]
Please add a recipe of yours or two. I would like it very much if you did.
Brown Rice and Cheese Casserole
(Slightly adapted from The UCSD Healthy Diet For Diabetes, Algert, Grasse, and Durning. Boston, Houghton Mifflin, 1990)
Cooktop, oven
Can be partially made ahead (rice).
Combine: 2 1/2 cups COOKED brown rice (1 cup raw brown rice, 2 1/2 cups water--follow package directions. Or use your rice cooker, if it has a setting for brown rice. Not all do.)
3 scallions/green onions, trimmed, and sliced crosswise, except for very tops (which are tough, and not usually in a way we like.)
1 cup 2% (low fat in original) cottage cheese
1/4 cup freshly grated Parmesan
1 teaspoon dill weed
1/2 cup milk (low fat in original)
1/2 teaspoon Dijon mustard (I add a bit more, but not a whole teaspoon)
Nonstick cooking spray.
When ready, combine everything but the nonstick cooking spray in a medium bowl.
Spray a 1 1/2- 2 quart ovenware dish, preheat oven to 350F
Add mixture to ovenware dish. Scrape mixture out with rubber spatula.
Bake at 350F for 15-20 minutes. Lightly browned is great, but beyond that, might be very dry.
Exchange values for 3/4 cup with low fat dairy
1 1/2 Starch
1/2 lean meat
1 low fat milk.
Notes: Be sure your dill weed is not too old. Or increase it.
Regular brown/yellow cooking onions are not as successful, but if you have to, finely cut half of one the size of an approximate tennis ball.
Reheats well in the microwave, on Medium.
__________________________________________
Cheddar cheese processor bread
Processor, measures, pan
350F oven.
Shred 4 ounces (half of an 8 ounce package of Extra Sharp Cheddar. Use the shredding disc of the processor, then remove the shredded cheese to a sheet of parchment or waxed paper.
In 12 cup or larger processor fitted with the Steel Knife-"S" blade, combine: 3 cups UNBLEACHED all-purpose flour. I like King Arthur in the red bag for this.
1 level teaspoon active ("bread machine, rapid rise") yeast, 3 level teaspoons sugar(plain white)
1 level teaspoon salt. Pulse for about 30 seconds, or until well combined.
Warm 1 cup milk (preferably whole milk, but 2% will do. No lower!) and 1 tablespoon butter, until butter is melted (about 120F) I use a 2 cup Pyrex measure, and the temperature probe on my Radarange.
Add the shredded Cheddar to the flour mixture, distributing it evenly over the dry ingredients. Cover, and pulse ONCE.
Add 2-4 dashes of Tobasco (I used the last of my Garlic Tobasco), and a teaspoon of Grey Poupon or Meaux mustard to the milk mixture.
Remove food pusher, start processor, pour milk down feed tube. SHOULD combine and make a nice ball. If not, add a little more milk. Let spin for about 35-45 SECONDS. Shut off machine, cover, and put the food pusher in the tube. Let rise IN THE PROCESSOR. Check in 20-30 minutes, and when dough does not fill in when poked with two fingers, re-cover processor, and pulse TWICE to knock the dough back.
Let dough rise again.
I like to make a cottage loaf, and use either a Pyrex cake dish of 9 inches, or a Pyrex pie dish of 9 inches. Spray it with nonstick cooking spray, set aside.
Turn on the oven to 350F. When oven beeps, or you hear the thermostat cycle off, remove dough from processor, and shape into a loaf. CAN use a 9x5x3 bread pan, if you choose. Sprinkle loaf with additional shredded cheese, for a really nice, uncomplicated decoration.
Bake on the centre of the rack, in the centre position. I bake it for about 30 minutes. Should read 190-210F with an instant reading thermometer. Not sure what the baking time would be in a 9x5x3 pan, however. Use your instant reading thermometer.
Let cool in pan on rack for 10-15 minutes, and then remove from pan to finish cooling. As tempting as it smells, don't cut into it until it is nearly room temperature.
This is a very nice, easy bread. It is my standard homemade. Just leave out the cheese, Tobasco, and Grey Poupon for a white bread. Everything else is the same.
Can add 1 cup of whole wheat flour (omit 1 cup of white flour, will probably need more milk/water. I never make it entirely with water. Milk increases the nutrition, the browning, and helps delay staling. If you fiddle with dry milk, it will work, but I rarely have dry milk.
Happy cooking and eating. I have maybe 2 large or 3 sensible servings of the cassrole remaining, and NOT. A. Crumb. of the bread.
Very good, and SO easy! When at room temperature, this will freeze nicely, if correctly wrapped. Makes gooooooooood toast. Cheese variaton makes a magnificent grilled cheese sandwich. White or partial wheat makes a good peanut butter or Nutella sandwich.
I don't bother with the dough blade when making dough in the processor.
I suppose that this dough might make good rolls. I have never had the patience to find out.
This was my first real baking in my new oven (don't consider potatoes or pot roast, or a Stouffer's to be real baking in this context,) and I am very pleased with how the bread turned out.
Everyone who was lucky enough to get some of the bread raved about it!!! Me so happy!!!!
Lawrence/Maytagbear[this post was last edited: 4/21/2011-20:44]
