Mid-week Foods

Half-way through the work/school week...unless, of course, you work weekends. But either way, there's something about being half-way to the weekend that is encouraging. And next week at this time, it'll be the day before Thanksgiving. Enjoy!

Note: Since Thanksgiving is next week, both next Wednesday and Thursday's (Diabetic Thursday) blogs will be posted on Wednesday.

PUMPKIN MOUSSE TORTE

This yummy recipe comes from The Baker Chick. I highly recommend signing up for the emailed newsletter! Definitely some good recipes. This one has 8-10 servings.

To view this online, go to http://www.the-baker-chick.com/2014/10/pumpkin-mousse-torte/.

Ingredients

For the crust:

30-40 ginger snap cookies, crushed into crumbs

3 tablespoons of butter, melted

pinch of salt

For the filling:

1 1/2 cups heavy cream

12 oz cream cheese, softened

1 cup pumpkin puree

1 1/2 teaspoons pumpkin pie spice

1 1/4 cup powdered sugar

1/4 cup chopped pecans*

1/4 cup toffee bits

an extra pinch of cookie crumbs, pecans & toffee for garnish

Instructions

For the Crust:

Preheat the oven to 350F. In a large bowl, stir together the cookie crumbs, melted butter and salt. Stir to moisten and then press into the bottom of a 7-inch spring form pan OR a 9 inch pie dish.

Freeze crust for 10 minutes and then bake for 10 minutes. Allow to cool on a wire rack while you prep the filling.

For the filling

Whip the heavy cream in a stand mixer with a whisk attachment until medium-stiff peaks form. Scrape the whipped cream into a separate bowl and wipe the mixer bowl out. (No need to wash it.)

Switch to the paddle attachment and beat the cream cheese until smooth and creamy. Add the pumpkin, pumpkin pie spice, and powdered sugar, mixing until smooth.

Remove the bowl from the mixer and gradually fold in about 2/3 of the whipped cream, saving the rest for the topping. Mixture will be thick and creamy.

Fold in the chopped pecans and toffee bits. Spread the filling into the cooled crust. Cover with plastic wrap and chill overnight or until filling has firmed up.

To serve:

Spread the remaining whipped cream over the torte and garnish with a crushed gingersnap, chopped pecans, or toffee. (You can stir in a teaspoon of powdered sugar to the whipped cream but I chose to leave mine unsweetened.)

Chill until right before serving

Notes

*You can totally leave the pecans out if you're not into nuts. They add a nice element but the toffee on its own would be great too!

PUMPKIN SOUP

Not sure exactly where this recipe is from, though I'm thinking it's from About.com. It starts off, “This pumpkin soup recipe has a velvety texture and a delicate, savory flavor perfect for a light lunch or a refined first course. The real treat is that it’s as easy to prepare and healthy as it is delicious!” Prep Time: 10 minutes; Cook Time: 45 minutes

Ingredients:

2 tablespoons extra virgin olive oil

3 medium shallots, chopped

2 garlic cloves, chopped finely

5 cups chicken stock

1 medium pie pumpkin (3 lbs.), seeded and cubed

3 large potatoes (2 lbs.), peeled and cubed

1/2 cup heavy cream

1/4 teaspoon black pepper

Salt, to taste

Preparation:

In a large saucepan, sauté the shallots and garlic over medium heat until they turn translucent and tender. Add the chicken stock, pumpkin, and potatoes to the pan and bring to a simmer. Allow the vegetables to simmer gently for 35-50 minutes, until they’re tender. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Season the soup with salt and pepper.

TWICE-BAKED SWEET POTATOES

This comes from Guy Fieri of the Food Network's Guy's Bit Bite. Total Time: 1 hr 45 min; Prep: 20 min.; Cook: 1 hr. 25 min; Yields: 4 servings; Level: Easy

To view this online, click here.

Ingredients

4 medium-size sweet potatoes

5 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch cayenne pepper

1/2 stick unsalted butter

Vegetable oil, for greasing roasting tray

Kosher salt and freshly ground black pepper

1/2 cup chopped pecans

Directions

Preheat the oven to 375 degrees F.

Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.

Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

HEALTHY SQUASH AND KALE CASSEROLE

This comes from Food Network. It starts off, "This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal."

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-squash-and-kale-casserole.html?oc=linkback.

Total Time: 1 hr 10 min; Prep: 15 min; Cook: 55 min; Yield: 6 servings; Level: Easy

Ingredients

2 tablespoons olive oil

1/4 of a medium yellow onion, chopped

6 cups finely chopped kale (about 5 ounces)

1 small garlic clove, minced

Kosher salt and freshly ground black pepper

1/2 cup low-sodium chicken broth

2 cups of 1/2-inch diced yellow squash (about 8 ounces)

2 cups of 1/2-inch diced zucchini (about 8 ounces)

2 tablespoons mayonnaise

3 cups frozen brown rice, thawed

1 cup grated Swiss

1/3 cup grated Parmesan

1 cup panko bread crumbs

1 large egg, beaten

Cooking spray

Directions

Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.

Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.

Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

APPLE RUTABAGA SOUP

This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.

Prep Time: 15 minutes; Cook Time: 35 minutes

Ingredients:

1 stick (1/4 pound) butter

1 cup onion, roughly chopped

1 cup Granny Smith apple, peeled, cored and roughly chopped

1 cup rutabaga, peeled and roughly chopped

1 cup butternut squash, peeled, seeded and roughly chopped

1 cup carrots, peeled and roughly chopped

1 cup sweet potato, peeled and roughly chopped

1 quart good chicken stock

2 cups heavy cream

1/4 cup maple syrup

Salt and cayenne pepper to taste

Preparation:

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.

CHICKEN RICE CASSEROLE

This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes

Ingredients:

1 cup milk

10 oz. can cream of mushroom soup with roasted garlic

1 cup water

3 cups cooked cubed chicken

6 oz. pkg. long grain and wild rice mix

2 cups frozen peppers and onions, thawed and drained

Preparation:

Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.