Mom's steamed pork rib bites with garlic and black bean sauce

Cut pork ribs (with bone) into bite sized pieces

Mix together in mortar and pestle
2 tbls black beans, rinsed
2 cloves minced garlic
Salt
Soy sauce
Sugar

Mix ribs and sauce together

Steam for 30 mins

Fruit and Brie Tarts

Big hit, a crowd pleaser

B

BLACKBERRY BRIE BITES

1 tube refrigerated crescent rolls (8 oz.)
1 round Brie Cheese (8 oz.)
1/4 cup blackberry jelly or jam
24 fresh blackberries
24 large toothpicks (optional)

Separate the crescent rolls into 4 rectangles. Press the seams together and cut into 6 even squares. Press into 24 mini muffin tins.

Cut the rind off the Brie.  Cut into 24 small squares. Place on square into each crescent lined tins. Spoon a small amount of blackberry jelly/jam on top of each cheese square. 

Bake at 350 degrees for 12-15 minutes.  Remove from the oven and top with a fresh blackberry on a toothpick.  Serve immediately.

Makes 24 crescent cups.

Cauliflower soup

Ingredients

• 1 sweet onion
• 1 head of cauliflower
• low sodium chicken stock
• butter (optional)
• salt and pepper to taste

cook down onion on low heat until translucent but not brown

add chopped cauliflower and chicken stock

when soft, blend in blender till creamy

if desired add butter and season to taste

Monkey Bread

I used 2 packages of Pillsbury Grand biscuits and they were over flowing the bundt pan.  I thought this might be a problem so I put a cookie sheet under it.  Luckily there was no spillover.  I also used a less sugar (both white and brown) and less butter (instead of margarine).  I did not use raisins or nuts.

I made it the night before and reheated in the microwave the next day.  It seemed to be a hit.

http://allrecipes.com/recipe/6815/monkey-bread-i/

 

Monkey Bread I

• Prep
  15 m
• Cook
  35 m
• Ready In
  1 h

Recipe By:LuAnn Connolly

"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

Ingredients

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine

 

• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

ALL RIGHTS RESERVED © 2015 Allrecipes.com 
Printed From Allrecipes.com 10/9/2015

Deep Dark Chocolate Cheesecake

Yield: Makes 12 servings

BON APPÉTIT | OCTOBER 2006

 

BY JEANNE THIEL KELLEY

Ingredients

Crust

• 24 chocolate wafer cookies (from one 9-ounce package)
• 1 tablespoon sugar
• 1/4 cup (1/2 stick) butter, melted

Filling

• 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
• 4 (8-ounce) packages cream cheese, room temperature
• 1 1/4 cups plus 2 tablespoons sugar
• 1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
• 4 large eggs

Topping

• 3/4 cup whipping cream
• 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
• 1 tablespoon sugar

• Bittersweet chocolate curls

• *If unavailable, substitute another high-quality bittersweet chocolate.

Preparation

For crust:

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:

Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

http://www.epicurious.com/recipes/food/views/deep-dark-chocolate-cheesecake-236209

I halved the recipe and make it in cupcake pans.  Baked for 15-20 minutes.  Used chocolate gram crackers for the crust.  Garnished some with strawberries.  Incredible rich, may try in mini muffin tins in the future.

Was a big hit with family, especially Jim Wong's family =- Farrah said it didn't taste like it was diabetic friendly.  Was lazy and put all puree in instead of chilling leftovers separately.

http://www.diabeticlivingonline.com/recipe/cheesecake/no-bake-cheesecake-with-gingersnap-crust-and-mango-puree

No-Bake Cheesecake with Gingersnap Crust and Mango Puree

No-Bake Cheesecake with Gingersnap Crust and Mango Puree

+ enlarge

• Makes: 12 servings
• Serving Size: 1 wedge cheesecake and 1 tablespoon mango puree
• Carb Grams Per Serving: 19

Ingredients

•  Nonstick cooking spray
•  15 gingersnaps, crumbled
•  3 tablespoons butter, melted
•  2 tablespoons sugar
•  1/3 cup sugar 
•  1 envelope unflavored gelatin
•  1 cup boiling water
•  2 8 - ounce package reduced-fat cream cheese (Neufchatel), softened
•  1 teaspoon vanilla
•  1 medium, ripe mango, peeled, seeded, and cut up
•  1 tablespoon lime juice

Directions

1.  For crust: Lightly coat an 8-inch springform pan or a 9-inch pie plate with cooking spray; set aside. Place gingersnaps in a food processor. Cover and process until fine crumbs form. With the machine running, add melted butter and the 2 tablespoons sugar through the opening in the lid, processing until crumbs are moistened. Transfer crumb mixture to the prepared pan. Press crumb mixture evenly into the bottom and 1 inch up the sides of the pan. Set aside.
2.  In a small bowl, combine the 1/3 cup sugar and the gelatin. Add the boiling water; stir about 5 minutes or until gelatin is dissolved.
3.  For cheesecake filling: In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined. Pour mixture into the crust.
4.  In a food processor, combine mango and lime juice; cover and process until a smooth puree. Press mango puree through a fine-mesh sieve; discard solids. Drizzle 3 tablespoons of the mango puree on top of the cheesecake filling. Draw a toothpick through the puree and filling to create a marbled effect. Cover and chill the cheesecake and the remaining mango puree about 3 hours or until cheesecake is firm.
5.  To serve, remove sides of the springform pan; cut cheesecake into wedges. Serve the remaining mango puree with cheesecake wedges. Makes 12 servings (1 wedge cheesecake and 1 tablespoon mango puree per serving)

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 202 cal., 12 g total fat (7 g sat. fat), 36 mg chol., 206 mg sodium, 19 g carb. (1 g fiber, 13 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 2.5; Starch (d.e): 1;

Clams with garlic and black bean sauce

1. Scrub clams clean
2. Boil until they open, when they open, fish them out of the pot
3. Rise black beans, Mix black beans and crushed garlic, heat pan, stir fry until fragrant. 
4. Put opened clams into stir fry and continue to stir fry.  When mixed, add soy, sugar, cornstarch slurry.  
5. When thick, plate

http://www.finecooking.com/recipes/chinese-style-braised-oxtails-with-baby-bok-choy.aspx?nterms=50110,112342

Chinese-Style Braised Oxtails with Baby Bok Choy

RATE IT

Serves 6

 

• by Bruce Aidells from The Great Meat Cookbook

Chinese cooking makes frequent use of under-appreciated fattier cuts such as pork belly, pork shoulder, and oxtails. In this recipe, licorice-flavored star anise gives the meat its characteristic flavor. You can use oxtails from traditional grain-finished beef or grass-fed beef, which, though leaner, will have ample fat. This dish is best made ahead.

more about:

• baby bok choy 
 
• beef 
• beef broth 
 
• star anise 
• ginger 
 
• onions 
 
• garlic 
• soy sauce 
• brown sugar 
 
• bok choy 
• scallions 
 
• jasmine rice

• 4 lb. oxtails, most external fat trimmed
• 2 cups homemade beef stock, canned low-sodium chicken broth, or water
• 2 whole star anise
• 6 1/4-inch rounds fresh ginger
• 2 cups halved and sliced onions
• 8 garlic cloves, sliced
• 1/2 cup soy sauce
• 3 Tbs. dark brown sugar
• 1 Tbs. Chinese brown bean paste (also called ground bean paste)
• 12 baby bok choy, washed
• 1/2 cup thinly sliced scallions (white and light green parts)
• Steamed rice (I use jasmine rice), for serving

TIP:

Possible substitutions: beef or bison shanks for the oxtails; snow peas, sugar snap peas, Napa cabbage cut into 6 wedges, Chinese broccoli (gai lan), regular broccoli, shiitake mushrooms, or Chinese mustard greens for the baby bok choy. Snow peas and sugar snap peas need only 1 to 2 minutes of  cooking, while broccoli will need 5 to 6 minutes.

Arrange the oxtails in a large Dutch oven. Add the stock, star anise, ginger, onions, garlic, soy sauce, brown sugar, and bean paste, making sure the oxtails are covered in liquid; if necessary, add water to cover. Bring to a boil, then reduce to a simmer and cook, partially covered, for 3 hours, or until the meat is almost falling off the bone. If not tender, continue to cook, checking every 30 minutes. At this point, the oxtails are best if cooled and refrigerated in their liquid for up to 3 days so that the surface fat congeals and the meat develops a rich, savory flavor.

When ready to serve, remove the congealed fat and bring the oxtails to a simmer. Heat for 10 minutes. If the sauce is thin, remove the oxtails and boil the sauce to reduce until it becomes flavorful. Don’t overreduce, or the sauce will become too salty. Discard the star anise and ginger. Return the oxtails to the pot and rewarm while you cook the bok choy.

Bring a pot of salted water to a boil. Add the bok choy and cook for 3 to 4 minutes, or until tender. Drain.

To serve, place 2 bok choy in each of six shallow soup bowls. Ladle over the oxtails and sauce and sprinkle generously with the scallions. Serve steamed rice on the side.

Leftovers

Turn leftovers into chow mein: Remove the meat from the bones and cut into chunks or shred. Cook Chinese egg noodles until just tender. Toss the noodles with the meat, some scallion pieces, and slivers of yellow onion in a little oil in a wok or large skillet, moisten the noodles with just enough braising sauce to create a light sauce, and heat through. Garnish with thinly sliced scallions and serve.