Wednesday Recipes

Here are today's six recipes to help you through the day. Enjoy!

BUSH’S® APPLE PUMPKIN CAKE

This comes from Bush’s® Beans. It starts off, “Full of classic fall flavors, this delicious cake can be topped with whipped cream or your favorite cream cheese icing. Pureed BUSH'S® Country Style Baked Beans add a surprising sweetness.” Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 12.

To view this online, click here.

Ingredients

1 can (16 oz) BUSH’S® Country Style Baked Beans

1 pkg (16.25 oz) spice cake mix

3 large eggs

1/2 cup classic applesauce

1 can (15 oz) pumpkin puree (not pumpkin pie mix)

Directions

Remove the bacon from the can of Country Style Baked Beans. Pour the can of beans and sauce into a blender and puree.

Combine the cake mix, use 3/4 cup of the pureed beans (discard small amount of remaining puree) and 3 eggs in a mixing bowl and mix well.

Add the applesauce and pumpkin and mix well till all ingredients are combined.

Spoon batter into a sprayed 9x13 cake pan at 350° F for 30-35 minutes or till a wooden pick inserted near the center comes out clean.

Cool in pan.

Top with whip cream or Cream cheese frosting for fun! Yields 12 servings OR Use cupcake pans with paper liners. Fill 2/3 full.

Bake at 350° for 12- 15 minutes or till a wooden pick comes out clean.

Makes 2-3 dozen muffins or frost for a nutritious cupcake.

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-hour at the tail end of lunchtime. After that, all there is to do is cook the pasta, and serve with or without crusty bread, boiled corn, sliced tomatoes, or a nice, simple green salad.” Yield: 6 to 8 servings; Time: 30 minutes.

This was featured in “The House, the Food and Issues in Between” and can also be viewed online here.

Ingredients

About 1 1/2 pounds ripe tomatoes, halved or quartered if small, diced if large

Salt

2 cans olive oil-packed tuna or 1 pound mozzarella cheese, diced (optional)

2/3 cup pitted oil-cured black olives, halved, or 1/2 cup pitted green olives, chopped, or 3 tablespoons capers (optional)

2/3 cup chopped fresh herbs (basil, parsley, mint, chives, cilantro, scallion tops, or a combination), more for garnish

Freshly grated zest of 1 lemon (optional)

About 3/4 cup extra virgin olive oil

Freshly ground black pepper

2 pounds short pasta, like fusilli, farfalle or penne

Hot red pepper flakes (optional)

1/2 cup toasted pine nuts (optional)

Preparation

Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.

Add tuna and its oil, olives or capers, if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.

Cook pasta in plenty of boiling salted water. Drain very well. Combine tomatoes and pasta well, then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

KUNG PAO CHICKEN

This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

3 tablespoons peanut or vegetable oil

6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)

1 1/2 pounds chicken breast, cut into bite-sized pieces

2 cloves garlic, minced

1 1/2 teaspoons fresh ginger, minced

3/4 cup dry roasted peanuts

1 bunch green onions (about 6 green onions)

For the Marinade:

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or sherry

3/4 teaspoon cornstarch

For the Sauce:

1/4 cup black Chinese vinegar or dark balsamic vinegar

3 tablespoons soy sauce

1 1/2 tablespoons toasted sesame oil

3 tablespoons white sugar

2 tablespoons hoisin sauce

2 teaspoons cornstarch

Directions

Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.

Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.

Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.

Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.

CHEESY CHICKEN AND SWEET POTATO ENCHILADAS

This comes from Kraft Recipes, and begins, “Get cheesy with Cheesy Chicken and Sweet Potato Enchiladas! For hotter sweet potato enchiladas, add a minced fresh jalapeño pepper to the chicken mixture.” Prep Time: 30 min; Total Time: 50 min; Servings: 6.

To view this online, click here.

Ingredients

1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 cans (10 oz. each) mild green enchilada sauce

2 cups shredded cooked chicken breasts

1 cup rinsed canned black beans

1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

1/4 cup chopped fresh cilantro, divided

12 corn tortillas (6 inch), warmed

Directions

Heat oven to 350°F.

Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.

Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.

Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.

Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.

BLUEBERRY CRUNCH GRANOLA

This is from the November 2014 issue of Runner's World, and begins, "Packed with grains, nuts, and fruit, granola is one of chef Marcus Samuelsson's go-to breakfasts. He keeps it on hand for fuel before or after his nearly daily six-mile loop through New York City's Central Park. 'The beauty of making granola at home is that it's cheaper, it's fresher, and I can customize it the way I want,' says the Top Chef Masters champ, who just published his latest cookbook, Marcus Off Duty. 'This is a very forgiving mix,' he adds. 'Swap in other nuts or fruits or sweeteners that you prefer.'"

This can be viewed online by clicking here.

Ingredients:

2 cups old-fashioned rolled oats

1 cup unsweetened dried blueberries

3/4 cup sliced almonds

1/2 cup unsweetened shredded or flaked coconut

1/2 cup raw cashews

1/4 cup packed brown sugar

1 1/2 teaspoons ground allspice

4 tablespoons unsalted butter

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

Directions:

Preheat oven to 300F. In a large bowl, combine oats, blueberries, almonds, coconut, cashews, sugar, and allspice. Mix well. In a small saucepan over low heat, melt the butter with the maple syrup. Pour over the granola and toss to coat. Spread granola on a baking sheet. Bake 20 minutes, stirring occasionally, or until it is golden brown. Sprinkle cinnamon over the granola and stir it in.

Makes 6 cups. (24 servings, 1/4-cup each)

Nutrition Information: 123 calories; 14 grams carbs (6 grams sugar); 2 grams fiber; 3 grams protein; 6 grams total fat; 3 grams saturated fat; 4 miligrams sodium

Beyond Yogurt

•Stir granola into cooked oatmeal or pancake and muffin batter.

•Add to root vegetables halfway through roasting; use as a topping for a holiday gratin.

•Swap in granola for croutons in green salads or use as a garnish on soup.

•When shopping for store-bought versions, choose brands with a max of 10 grams each of sugar and fat per serving.

SOUTHWESTERN THREE-BEAN AND BARLEY SOUP

This recipe begins, “Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.”

Time: 135 minutes (30 minutes prep)

To view this online, click here.

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion , diced

1 large stalk celery, diced

1 large carrot , diced

9 cups water

4 cups (32-ounce carton) reduced-sodium chicken broth , “no-chicken” broth or vegetable broth

1/2 cup pearl barley

1/3 cup dried black beans

1/3 cup dried great northern beans

1/3 cup dried kidney beans

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

3/4 teaspoon salt

Directions

Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 205; Carbohydrates: 35 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 11 g; Cholesterol: 0 mg; Dietary Fiber: 10 g; Potassium: 601 mg; Sodium: 705 mg; Yield: 6 servings; about 1 1/3 cups each; Exchanges: 2 starch; 1 vegetable; 1 lean meat; 1/2 fat