Today on DelmarvaLife –
On group on Delmarva has been distributing food and hope to those who need it most. We check in with the director of Emmanuel Weslyan Salisbury’s “Adopt-A-Block” program to see how the need has changed since the beginning of the pandemic.
COVID-19 has made providing a warm bed for the homeless more challenging this winter, but it’s getting done. We learn how and how you can help through the Community Emergency Shelter Project.
Imagine walking from the West coast to the East coast, all in the name of peace and kindness. That’s what James Alan Thompson and Paul Chavez are doing, and they’re making a stop on Delmarva. We connect with them to learn more about their journey to Walk for Peace.
This first week of the new year, we’re helping you change up the game when it comes to leftovers. Denise Clemons, author of “A Culinary History of Southern Delaware” shows us how to put together Turkey Tetrazzini.
Turkey Tetrazzini2 C chopped cooked turkey4 oz pasta, cooked al dente1/4 C toasted almonds3 T butter1 C sliced mushrooms1 minced shallot1/4 C flour1 C chicken broth3/4 C half & half1/4 C grated Parmesan cheese
Preheat oven to 400 F. Coat the inside of an 8 by 8-inch baking pan with nonstick cooking spray; set aside. In a dry skillet, toast the almonds over medium high, shaking often to prevent burning; set aside. Melt the butter in a saucepan over medium; sauté the shallots and mushrooms until softened. Sprinkle with flour and cook until well blended. Whisk in chicken broth followed by half & half, stirring constantly. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Stir in almonds, pasta and turkey, tossing to combine. Spoon into prepared pan and sprinkle with cheese. Bake until golden and bubbling, about 25 minutes. Yield: 4 servings.
Easy English Muffin
If you like munching on something with your morning coffee, then you’re going to love this Easy English Muffin recipe. This English muffin recipe comes together in the microwave, in just a few minutes. The hardest part will be deciding what you’ll smear on top!
What You’ll Need
- 2 tablespoons almond flour plus extra for sprinkling
- 1/2 teaspoon baking powder
- 2 tablespoons canned pure pumpkin
- 1 tablespoon fat-free milk
- 1 egg
- 1/8 teaspoon ground cinnamon
What to Do
- Coat a 3-inch-wide microwaveable bowl with cooking spray.
- In a small bowl, combine 2 tablespoons almond flour and the baking powder. Add pumpkin, milk, and egg; mix well. Stir in cinnamon. Pour mixture into prepared bowl.
- Microwave 2 to 3 minutes, or until dry in center. Remove from bowl and sprinkle one side with extra almond flour. Let cool.
- Slice muffin in half and toast to desired doneness.
Notes
To make this gluten-free, be sure you are using gluten-free baking powder.
You can use your Easy English Muffins as burger buns, too!
To find even more great-tasting diabetic-friendly recipes, as well as the complete nutritional information for this recipe, click HERE!
