Tag: recipe

Make a Household Favorite More Healthy

September 22, 2017MBEhleFood, Recipes

Many beloved dishes might be enjoyed more often if they were only a little healthier. Author and former personal chef Michelle Dudash was once asked by a client if the she could make a healthier version of chicken parmesan. The result of that request is the following recipe for “Skinny Chicken Parmesan with Spinach,” which Dudash ultimately included in her book, “Clean Eating For Busy Families” (Fair Winds). The recipe was a hit with Dudash’s client and will surely be a hit at home cooks’ dinner tables as well.

Skinny Chicken Parmesan with Spinach (Makes 6 servings)

For the sauce:

2 teaspoons extra-virgin olive oil
2 cloves garlic, sliced
1 28-ounce can whole tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 pinches salt
2 pinches freshly ground black pepper
1/2 teaspoon honey

For the chicken:

3 tablespoons grated Parmesan cheese
2 tablespoons whole-wheat flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
11/2 pounds chicken breast, cut into 6 pieces, pounded to 1/4 inch
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 cups baby spinach
1 teaspoon lemon juice
3/4 cup fresh mozzarella cheese, sliced into 6 medallions (or shredded)
6 cups cooked whole-grain thin spaghetti tossed in 2 teaspoons olive oil

Preheat oven to 375 F and coat the bottom of a 9 x 13-inch pan with olive oil spray.

To make the sauce: Heat a medium saucepan over medium heat. Add oil and garlic and cook gently for 30 seconds. Do not brown. With your hand, squeeze each tomato into the pan and add basil, oregano, salt, pepper, and honey. Reduce to medium heat and simmer for 20 minutes, lowering the heat as needed.

To make the chicken: Combine parmesan cheese, flour, salt, pepper, and basil in a medium dish and coach chicken with cheese mixture. Place a large skillet over medium heat and add 2 tablespoons of oil. When oil is shimmering, add chicken, rounded-side down, and cook until golden on one side, about 5 minutes. Arrange chicken in a baking pan. Pour remaining 2 teaspoons of oil into skillet and add spinach. Cook spinach for 1 to 2 minutes until wilted and swirl in lemon juice. Gently press spinach to release water and divide spinach on top of chicken. Spoon sauce around and over the chicken, place mozzarella on top, and sprinkle with 1/4 teaspoon salt. Bake for 15 minutes until chicken is cooked through. Serve over spaghetti.

Homemade Hummus With Truly Unique Taste

September 15, 2017MBEhleFood, Recipes

Hummus provides a delicious and healthy alternative to less nutritional dips. Versatile and available in various flavors, hummus can be whipped up at home for those who prefer to make their own dips. The following recipe for “Garbanzo-Carrot Hummus with Grilled Yogurt Flatbread” from James Campbell Caruso’s “España: Explore the Flavors of Spain” (Gibbs Smith) includes some Moroccan flavors that give this easy-to-prepare recipe a truly unique taste.

Garbanzo-Carrot Hummus with Grilled Yogurt Flatbread (Makes 2 cups)

2 medium carrots, peeled and chopped
Salt
1 cup cooked garbanzo beans, drained
4 teaspoons chopped cilantro plus 1 teaspoon for garnish
2 tablespoons chopped red onion
21/2 teaspoons ground cumin
11/2 teaspoons ground coriander seeds
2 tablespoons lemon juice
4 teaspoons olive oil
2 teaspoons chile flakes
2 teaspoons Moroccan Spice Blend (see below)
Coarse salt and freshly ground black pepper
1 batch Yogurt Flatbread (see below)

In a medium saucepan, combine the carrots with 2 quarts water and 2 teaspoons salt. Bring the mixture to a boil then reduce the heat and simmer for 8 to 10 minutes, until the carrots are tender. Remove the pan from the heat and allow the carrots to drain and cool in a colander.

Combine carrots and remaining ingredients, except for Yogurt Flatbread, in the work bowl of a food processor and puree until smooth. Season to taste with salt and pepper and garnish with the remaining cilantro. Serve with fresh, hot Yogurt Flatbread cut in wedges.

Moroccan Spice Blend (Makes about 2 tablespoons)

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon saffron threads
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground smoked paprika
1 teaspoon finely grated lemon peel

In a small resealable glass or plastic container, combine all of the ingredients.

Yogurt Flatbread (Serves 4)

1 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon coarse salt
21/2 cups plain yogurt
Olive oil

Sift the flour, baking powder and salt into the work bowl of a stand mixer fitted with the dough hook. Add the yogurt and mix on low speed for 2 minutes. Cover the work bowl and allow the dough to rest at room temperature for 30 minutes.

Preheat a gas or charcoal grill to medium. Scrape the dough from the work bowl and turn it out onto a lightly floured surface. Roll the dough into a long log and divide it into 12 equal pieces. Roll each piece into a ball and use a rolling pin or tortilla press to flatten it into a 1/4-inch-thick tortilla shape. Brush each “tortilla” lightly with olive oil. Grill each for about 40 seconds then turn and cook another 40 seconds.

Recipe: Pumpkin Cheesecake with Gingersnap Crust

September 1, 2017MBEhleFood, Recipes

Pumpkins are readily available in fall, when people carve jack-o’-lanterns out of pumpkins for Halloween or serve up pumpkin pie after a hearty Thanksgiving dinner. But people who are unsatisfied with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for “Pumpkin Cheesecake with Gingersnap Crust,” courtesy of Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).

Pumpkin Cheesecake with Gingersnap Crust (Serves 8 to 10)

Crust

11/2 cups gingersnap cookie crumbs
1/2 cup finely chopped hazelnuts
6 tablespoons unsalted butter, melted
1/4 cup sugar

Filling

11/2 pounds cream cheese, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
2 large egg yolks
11/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1 cup solid-pack pumpkin purée (not pumpkin pie mix)
1/2 cup créme fraîche, homemade (see below) or store-bought, or sour cream
2 teaspoons pure vanilla extract

1. Preheat the oven to 350 F. Lightly butter an 8- or 81/2-inch springform pan.
2. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F.
3. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the egg yolks one at a time, beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell.
4. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour.
5. Turn the oven off and let the cheesecake cool in the oven for 21/2 hours. Then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.
6. To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.

Créme Fraîche (Makes about 1/2 cup)

1/2 cup heavy whipping cream
1/2 cup créme fraîche or sour cream with live cultures

Pour the cream into a glass jar with a tight-fitting lid and spoon in the créme fraîche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use.

Impress Guests With Homemade Salsa At Your Next Soirée

August 11, 2017MBEhleCookout, DIY, Food, Recipes

Gatherings of family and friends are better with food, and few foods are more universally beloved than salsa! Whether they’re hosting a gathering for the big game or a celebration of Hispanic culture and cuisine, hosts who want to go the extra mile can forgo store-bought salsa for the following homemade recipe for “Warm Black Bean Salsa” courtesy of Judith Finlayson’s “The Health Slow Cooker: 135 Gluten-Free Recipes for Health and Wellness” (Robert Rose).

Warm Black Bean Salsa (Makes about 3 cups)

2 cups cooked black beans, drained, rinsed and mashed (see tip 1 below)
1 cup diced tomatoes (see tip 2 below)
4 green onions, finely chopped
2 roasted peppers (poblano or sweet), peeled and diced
1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce
1 teaspoon puréed garlic (see tip 3 below)
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
2 cups shredded cheddar or Monterey Jack cheese
2 tablespoons finely chopped cilantro leaves

Finely chopped green onions

1. In slow cooker stoneware, combine beans, tomatoes, green onions, poblano, jalapeño peppers, garlic, lime zest and juice, and cheese. Stir well. Cover and cook on high for 11/2 hours, until mixture is hot and bubbly. Stir in cilantro, sprinkle with green onions, if using, and serve.

Tips

1. Use 14- to 19-ounce can of no-salt-added beans, drained. Or cook dried beans yourself (see below).
2. For convenience, substitute 1 cup drained no-salt-added diced canned tomatoes.
3. To purée garlic, use a sharp-toothed grater.

Basic Beans (Makes approximately 2 cups)

1 cup dried white beans (see tip below)
3 cups water

Garlic (optional)
Bay leaves (optional)
Bouquet garni (optional)

1. Long soak: In a bowl, combine beans and water. Soak for at least 6 hours or overnight. Drain and rinse thoroughly with cold water. Beans are now ready for cooking.
2. Quick soak: In a pot, combine beans and water. Boil for 3 minutes. Turn off heat and soak for 1 hour. Drain and rinse thoroughly under cold water. Beans are now ready to cook.
3. Cooking: In slow cooker stoneware, combine 1 cup presoaked beans and 3 cups fresh cold water. If desired, season with garlic, bay leaves or a bouquet garni made from your favorite herbs tied together in a cheesecloth. Cover and cook on low for 10 to 12 hours or overnight or on high for 5 to 6 hours, until beans are tender. Drain and rinse. If not using immediately, cover and refrigerate. The beans are now ready for use.

Tip: If you have difficulty digesting legumes, add 2 teaspoons cider vinegar or lemon juice to the water when soaking dried beans.

Fourth of July Barbecue Essentials

July 3, 2017MBEhleCookout, Food, Grilling, Holidays, Summer

The 4th of July is fast approaching and revelers across the nation are preparing to toast their independence with family and friends. For many Americans, backyard barbecues are synonymous with the Fourth of July, a day that, in the United States of America, commemorates the adoption of the Declaration of Independence by the Second Continental Congress on July 4, 1776.

Precious few Americans can say they have not been present at a 4th of July barbecue or witnessed a fireworks display honoring America’s official declaration of independence from Great Britain. Hosting a July 4th barbecue for the first time may have some hosts anxious about throwing a summer soirée to remember, but fun is sure to be had if hosts remember to include the following backyard barbecue essentials this Independence Day.

Food

No Fourth of July barbecue is complete without food, so hosts should be sure to stock up on popular barbecue fare like hot dogs and hamburgers. Though such foods likely won’t be mistaken for gourmet fare anytime soon, Fourth of July revelers often embrace the tradition of grilling up some hot dogs and hamburgers even if they tend to avoid such foods throughout the rest of the year. Hosts should not feel pressured to provide gourmet fare on July 4th, but it is a thoughtful gesture to ask guests in advance if they have any food allergies or need to avoid certain foods for other reasons.

Beverages

It goes without saying that guests will need refreshing beverages at parties held in early July, but be sure to stock up on a variety of beverages so guests are not forced to consume drinks they don’t want. Be sure to have plenty of water available to guests, and provide sodas, iced tea and lemonade as well. Offer alcoholic beverages to adult guests, but don’t go overboard stocking up on alcohol, as that might encourage guests to overindulge.

Games

Backyard barbecues are most fun when guests are entertained, so plan to have some games available for guests of all ages. Encourage guests to bring a change of clothes or swimsuits if games will involve water or something that might soil their clothing. If you have a pool, purchase some pool games so swimmers can do more than just wade in the water or take a few laps. Plan a Wiffle® ball game for kids and dig some horseshoe pits or buy a ring toss set so adults can engage in some friendly competition as well.

Safety

Though no one wants to think of a 4th of July celebration taking a turn for the worst, hosts must prepare for emergencies. Restock the first-aid kit if necessary and keep a constant eye on guests, especially children, to ensure everyone is having a safe and happy time. Program a list of local taxi companies into your phone so you can easily call for transportation should any guests have too much to drink during the festivities. Hosts should abstain from alcohol so they can serve as designated driver should the need arise at the end of the night.

Backyard barbecues are a staple of July 4th, and there’s no reason your summer soirée can’t be one to remember for years to come.

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Maple Pecan Scone Recipe

June 26, 2017MBEhleAdvice, Cookout, DIY, Food, Recipes

Scones make an ideal companion to a morning cup of coffee or tea. Simple and delicious, this recipe for “Maple Pecan Scones” from Linda Collister’s “Quick Breads” (Ryland, Peters & Small) is ideal for scone lovers who want something quick to make in the morning.

Maple Pecan Scones

Serves 6

2 cups unbleached all-purpose flour

4 teaspoons baking powder

A good pinch of salt

4 tablespoons unsalted butter, chilled and cut into cubes

1 cup pecan pieces

1 extra-large egg

1/4 cup pure maple syrup

About 3 tablespoons milk

1 greased baking sheet

Preheat the oven to 425 F.

Sift the flour, baking powder and salt into a large bowl. Add the butter and rub it in with the tips of your fingers until the mixture resembles fine crumbs. Mix in the pecans.

In a separate bowl, beat the egg with maple syrup and 1 tablespoon of the milk. Stir into the flour mixture with a round-bladed knife to make a soft, coarse-looking dough. If the dough is dry and crumbly and won’t stick together, stir in more milk 1 tablespoon at a time. If the dough is very wet and sticky, work in another tablespoon of flour.

Tip out the dough onto a work surface lightly dusted with flour and gently work it with your hands for a few seconds so it looks smoother. Put the dough ball onto the prepared baking sheet. Dip your fingers in flour and pat out the dough to a round about 11/4 inches thick and 7 inches across. Using a knife, cut the round into 6 wedges, but do not separate the dough before baking.

Bake for 18 to 20 minutes until light golden brown. Transfer to a wire rack and leave until the wedges are cool enough to separate. Serve warm the same day. The cooled scones can be wrapped tightly and frozen for up to 1 month.

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Give Boring Lunches a Big Boost

June 5, 2017MBEhleCookout, DIY, Food, Recipes

Lunch might not be the most exciting meal of the day, and conventional wisdom might not suggest it’s the most important meal. But that does not mean lunch has to be boring.

For those who tend to lean on sandwiches for their midday meals, straying from the sandwich norm can provide some variety and flavor. The following recipe for “Warm Tandoori Chicken Wraps” from Vicki Liley’s “Asian Wraps & Rolls” (Periplus) can make for a unique lunch for the whole family or even serve as an easily prepared dinner.

Warm Tandoori Chicken Wraps

Makes 6 wraps

1/3 cup plain tandoori paste

2 tablespoons plus 1/2 cup plain yogurt

Grated zest and juice of 1 lemon

12 chicken tenderloin fillets or 3 skinless, boneless chicken breast fillets

2 carrots, peeled

1 English (hothouse) cucumber, halved and seeded

6 pieces naan

1 clove garlic, finely chopped

Leaves from 6 fresh mint sprigs, plus 2 tablespoons finely chopped fresh mint

In a small bowl, combine tandoori paste, 2 tablespoons yogurt, lemon zest, and lemon juice. Put chicken in a baking dish. Pour tandoori mixture over and stir until chicken is coated. Cover and refrigerate for 2 hours.

Light a fire in a charcoal grill or heat a grill pan. Brush grill or pan lightly with oil. Cook chicken for 4 to 5 minutes on each side, or until juices run clear when pierced with a skewer. Transfer to a cutting board and let rest for 5 minutes. Cut each tenderloin into 2 long strips (if using chicken breast fillets, slice each fillet into 4 long strips).

Using a vegetable peeler, cut carrot and cucumber into thin ribbons. To heat naan, follow instructions on packet. In a small bowl, stir 1/2 cup yogurt, garlic and chopped mint together.

Place naan on a work surface. Divide chicken, cucumber, carrot, and mint leaves among naan. Drizzle with yogurt mixture. Wrap the naan around filling and serve immediately.

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How Bulk Cooking Can Make Meals Easier

July 20, 2016MBEhleAdvice, Cookout, DIY, Grilling, Recipes

Healthy family meals can get lost in the shuffle of busy schedules. Convenience may win out when parents are short on time, and it’s hard not to be enticed by the ease of fast food or the lure of frozen foods. While these options are certainly fine on occasion, there is a more nutritious solution for time-crunched families.

Planning is a big part of enjoying a homecooked meal, and cooking in bulk can help families enjoy more homecooked meals. By thinking ahead about meals, you can more easily enjoy homecooked dinners than if you were to wait until the last minute to think about what’s for dinner.

If bulk cooking is a foreign concept, the following are some resources to help you along.

· Get started by browsing cookbooks, online recipes or speaking with friends and family members about their favorite meals, especially those that may be popular with younger eaters. Concentrate on a specific meal each day. Dinner is the meal many families hope to share, as breakfast and lunch are often eaten outside of the home. Make a list of the ingredients that go into your family’s favorite meals, selecting recipes that use many of the same ingredients.

· Wait until you have a free schedule and ample time to go to the store to shop for all of your supplies. Have a list on hand and check off each item as you find it. Cooking in bulk also means you can buy in bulk. Very often bulk-size foods are discounted, saving you both time and money. Shop for the staples that are needed for most meals, including fresh herbs, cheese, spices, oil, and whatever flavorings your family finds most appealing. Large bags of rice and potatoes also are handy to have available.

· Take advantage of warehouse club membership fees or manufacturer or store coupon deals on multiple buy specials. Buying jumbo-sized packages of food makes more sense when you intend to cook in bulk.

· Clean out the refrigerator and freezer, as you will need plenty of room to store your ingredients, and later, your prepared meals. Figure out when you will be doing the cooking so you know what will need to be refrigerated or frozen once you return from the supermarket.

· Establish a dedicated cooking day. Many bulk cookers cook on the weekend. You may be able to have a spouse or friend take the children for the day so there will be no interruptions.

· Gather all items that need to be chopped or sliced and set them aside. Leave ample time to chop or slice, which can take a lot of time. Use all of your available cooking resources, such as the grill, stovetop, oven, and slow cooker, at once. Then just drop the ingredients in as necessary.

· Have plenty of freezer-safe storage containers on hand. Divvy up the meals into containers and label clearly. Now each day of the week you have a fast meal that can be heated up in no time. Fresh bread and a salad may be the only other components you need.

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Tips for Perfectly Grilled Vegetables

June 9, 2016MBEhleAdvice, Cookout, Food, Grilling, Recipes

One of the highlights of the summer season is the incredible bounty of fresh produce, and grilling these vegetables gives them a smoky, delicious dimension. Chef BBQ Naz, a grilling expert from Broil King, shares some simple tips for flavor perfection.

* When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can.

* Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking to the grill.

* Use the right tool for the job. Accessories like grill toppers and skewers are perfect for keeping smaller foods like cherry tomatoes and onions from rolling around or falling through the grate.

* Don’t leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored.

* Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta.

When grilling vegetables, consider this popular recipe.

Grilled Zucchini Rolls

Ingredients

3 medium zucchinis, sliced 1/4-inch thick, lengthwise

1 tablespoon olive oil

4 ounces chevre (soft goat cheese), at room temperature

Pinch of freshly ground black pepper

Pinch of kosher salt

2 tablespoons sun-dried tomatoes, oil-packed and minced

1 teaspoon oil from the sun-dried tomatoes

1 teaspoon fresh thyme, minced

2 tablespoons Parmesan cheese, freshly grated

Directions

Preheat the grill on medium.

Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place on the grill and cook for 4 minutes per side.

When cooked, set on a wire rack to cool.

In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme.

Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small, parchment-lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of the grill for 15 minutes.

Remove to a platter and serve.

Additional recipes and a complete vegetable grilling guide can be found at www.broilkingbbq.com.

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Ice Cream Made at Home! Caramelized Honey Ice Cream

April 14, 2016MBEhleCookout, DIY, Food, Recipes

Ice cream is perhaps one of the most popular foods in the world. While many people visit their local ice cream parlor or grocery store frozen food aisle to satisfy their ice cream fix, this delicious and often decadent dessert can be made right at home. Those who want to try their hands at homemade ice cream should consider the following recipe for “Caramelized Honey Ice Cream With Rosemary and Orange” from Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).

Caramelized Honey Ice Cream With Rosemary and Orange

Serves 6 to 8

1/2 cup honey

2 cups heavy whipping cream

11/2 cups whole milk

2 6-inch sprigs fresh rosemary

5 strips orange zest, removed with a vegetable peeler

8 large egg yolks

1/2 cup sugar

Pinch of salt

1/2 cup fresh orange juice

Honey Caramel Sauce (see below)

Bring the honey to a boil in a medium heavy saucepan over medium heat. Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Remove the pan from the heat.

Bring the cream and milk just to a boil in a large, heavy saucepan over medium heat. Stir in the rosemary and zest, remove the pan from the heat, and let stand, covered, for 15 minutes.

Discard the rosemary and zest. Whisk the honey into the cream mixture and cook, whisking occasionally, over low heat for a few minutes, until well combined and smooth.

Whisk together the egg yolks, sugar and salt in a medium bowl. Slowly pour in the warm cream mixture, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track. Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.

Pour the custard through a fine strainer set over a large glass measure or bowl. Whisk in the orange juice. Let cool to room temperature, whisking occasionally, then refrigerate, tightly covered, for 3 hours, or until thoroughly chilled, or for up to 1 day.

When ready to freeze, pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer to a freezer container and freeze for at least 2 hours before serving.

To serve, spoon the ice cream into serving bowls or glasses. Drizzle with the Honey Caramel Sauce, if desired.

Honey Caramel Sauce

Makes about 2 cups

11/2 cups honey

1/2 cup heavy whipping cream

Pinch of salt

2 teaspoons fresh lemon juice

1/2 teaspoon pure vanilla extract

Bring the honey to a boil in a medium, heavy saucepan over medium-high heat. Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Reduce the heat to medium-low and slowly and carefully pour in the cream. Add the salt, bring to a boil over medium heat, and boil for 5 minutes, or until slightly thickened; the sauce will thicken further as it stands.

Add the lemon juice and vanilla and pour the sauce through a fine strainer set over a medium glass measure or bowl. Serve hot or warm, or let cool and refrigerate, tightly covered, for up to 2 months. Serve chilled, or gently reheat the sauce before serving, adding a little water or cream if necessary to thin it slightly. PC15C746