Dayrecipe Food Community

Makes 8 servings.

INGREDIENTS

• 1/4cup water
• 2 1/2teaspoons unflavored gelatin
• 1 1/4cups whipping cream
• 1/2cup sugar
• 2cups plain low-fat yogurt
• 1teaspoon vanilla extract
  cherry and peach compote

DIRECTIONS Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand 10 minutes. Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in yogurt and vanilla. Divide mixture among eight 3/4-cup custard cups. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)

Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate. Top with compote.

Makes 9.

INGREDIENTS

• 3 medium yellow onions
• 1 clove garlic
• 2 tablespoons olive oil
• 1 1/3 pounds ground turkey breast
• 3 tablespoons dried bread crumbs
• 2 tablespoons barbecue sauce
• 3 tablespoons quick-cooking oats (not instant)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon toasted wheat germ
• 1/4 teaspoon salt or 1 tablespoon liquid aminos
• ground black pepper

DIRECTIONS 1. Peel the onions and cut into 1/8″ to 1/4″ pieces. Peel the garlic and chop finely. Warm the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium heat, stirring often, for about 10 minutes, or until the onions start to brown. Add water, 1 tablespoon at a time, as necessary to prevent burning. Remove from the heat, transfer to a large bowl, and let cool for 10 minutes.

2. To the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, basil, oregano, wheat germ, salt or aminos, and pepper to taste. Mix well. Shape the mixture into 9 burgers.

3. Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for about 5 minutes, or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165° and the meat is no longer pink. Serve the burgers hot.

Here’s a delicious dessert which is sure to please anyone who loves chocolate & coffee. I had a little extra cake left over from my Wonder Cake (chocolate version) & then dreamt up this recipe to make the most of it. I like to serve these trifles in tumbler / mixer glasses but you can serve them in any glass you wish.

Makes 2 trifles

INGREDIENTS:

• 2 pieces of chocolate sponge cake (about 1″ high & wide enough to fit the glasses.
• 1 tbsp Birds custard powder
• 1 cup skimmed milk
• 2 tsp granulated sugar
• 1 tsp coffee granules ( I like Nescafe Brasilia)
• 1 cup whipped cream or squirty cream
• 2 tsp chocolate syrup

DECORATIONS:

• cocoa powder to dust
• cofee beans or chocolate coated coffee beans

DIRECTIONS:

1. Cut the chocolate sponge to fit your choice of glasses.
2. Pour the chocolate syrup over the sponges.
3. Make the coffee custard by mixing the custard powder, sugar & milk. Bring to the boil stirring  well, once thickened add the coffee & beat to incorporate. Set the custard aside to cool.
4. Once custard is has cooled, pour over the chocolate sponges.
5. Pipe the whipped cream / squirt the cream over the top of the coffee custard.
6. Dust with cocoa powder & top with coffee beans if using.

TIPS:

1. For a different presentation, try serving in coffee cups on saucers.
2. To make a cappucinno trifle, use coffee sponges in place of the chocolate.
3. If you want to jazz the trifles up, add a splash of coffee or chocolate liqueur.
4. To save time, use a ready made custard.

Are available to you now. If you haven’t tried a one cup coffee system you don’t know what your missing. In far less time than waiting for the 10 or 12 cup coffee maker to brew up a pot you can be enjoying a cup of hot coffee. It’s also nice not to have to deal with that leftover coffee that gets the famous “bitter leftover” taste that you get from the pot that wasn’t drunk right away.

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 Here’s a healthy,comfort food, soup that you can make up easily for lunch. It uses canned beans which really is a huge time saver, The turkey breast comes from the deli and most cooks always have onion,  celery and carrots on hand. When your in the mood for something to improve a rainy day and just feel like having a good bean soup this is an easy choice.

SERVINGS: 4

 INGREDIENTS:

•  1/2 cup sliced celery
• 1 small carrot sliced
• 1/3 cup diced onion
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1 cup water
• 1 tablespoon dry chicken soup base
• 1 can (19 oz) white kidney beans (undrained)
• 3 oz deli sliced roasted turkey breast, cut into squares

DIRECTIONS:

1. Slice the celery and carrot, dice the onion.
2. Place them into the pot along with the basil, garlic powder,water and dry chicken soup base.
3. Simmer until the veggies are tender (about 10-12 mins), replacing any water that simmers away.
4. Add the can of white kidney beans (do not drain) and heat.
5. Stir in the turkey and heat to a comfortable heating temp.

TIPS:

1. If you like you can top the soup with finely sliced green onion or garlic flavored croutons.

2. Of course hot baking powder biscuits are always a very welcome side to soup.