It's finally Halloween! (Well, okay, tomorrow's Halloween, but you get the idea.) Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.
Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!
And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!
PUMPKIN PUDDING
This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortuantely, the old link that I had for this pie no longer workds. But the pie is so good that I wanted to include it, while giving a nod to Kathy for coming up with this yummy dessert.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
PUMPKIN CHOCOLATE CHIP PANCAKES
This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!
Makes 4 to 5 Servings
To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes
Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flaxseed or wheat germ
2 tablespoons granulated sugar
2 tablespoons mini semi-sweet chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large eggs, beaten
1 1/3 cups 1% low-fat milk
1/2 cup canned 100% pure pumpkin
1 teaspoon vanilla extract
Directions
Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.
Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron
ROASTED PUMPKIN AND LEEK SOUP
This comes from Jen Hoy, who also wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.
The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”
As with the Ginger Pumpkin Pie (above), the link for this no longer works, but the soup was too good to leave out without a nod to Jen.
Ingredients
2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)
1 large onion, cut into 1” chunks
2 carrots, scrubbed and chopped
2 leeks, washed well and cut into chunks
2 tablespoons olive oil
6 cups water or Vegetable Broth
1 branch of fresh thyme
2 teaspoons ground cumin, curry or other spice as desired
Sea salt and freshly ground pepper
Preparation
Preheat oven to 375 degrees Farenheit.
*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.
Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.
Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).
Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.
VEGAN PUMPKIN RISOTTO
Jolinda Hackett also wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.
“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.
To view this online, click here.
Ingredients
1 onion, diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp vegan margarine or butter
salt and pepper to taste
Preparation
Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.
Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.
Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
PUMPKIN ALFREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
Friday, October 30, 2020
Thursday, October 29, 2020
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Butternut Squash and Turkey Chili and Favorite Pumpkin Granola. Enjoy!
VEGETARIAN KOFTA CURRY
This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."
Time: 1 hour; Yield: 4 servings
This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.
Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.
Ingredients
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper
Preparation
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
NUTELLA® GANACHE BROWNIES
This is from Betty Crocker, and begins, “Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!”
Prep Time: 15 minutes; Total Time: 4 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup Nutella® hazelnut spread with cocoa
1/3 cup dark chocolate chips
1/2 cup heavy whipping cream
1/3 cup chopped hazelnuts (filberts), toasted, skinned
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Expert Tips
Removing hazelnut skins can be time-consuming, but we’ve got a method that makes it efficient. Toast nuts at 375°F 10 to 12 minutes, stirring twice. Remove from oven; let stand 5 minutes. Then, pour nuts into clean kitchen towel, and gather tightly into a bundle. Rub vigorously with towel to remove skins.
If you want to skip a step, look for skinned hazelnuts. Hint: They’re sometimes called filberts. To toast skinned hazelnuts, set oven to 350°F. Spread skinned hazelnuts on ungreased baking sheet. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Keep a close eye on toasting nuts, as they can quickly become too dark.
No matter what, don’t skip the toasting step. It adds depth of flavor and brings out the richness of the nuts while also giving them a pretty warm brown color.
Microwave ovens vary, so carefully watch ganache mixture during this step. We highly recommend following the directions to help avoid burning.
The trick to cleanly removing brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of pan by foil “handles.”
To serve clean-cut pieces, cut with sharp knife, and clean blade after each cut.
Nutella® is a chocolate-hazelnut spread usually found in the same aisle as peanut butter, jellies and jams. If you find yourself a fan, check out the rest of Betty’s chocolate-hazelnut desserts.
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
FAVORITE PUMPKIN GRANOLA
This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.
author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)
This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”
To view this online, click http://pinchofyum.com/pumpkin-granola/>here.
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon
Instructions
Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
SALSA VERDE RICE AND CHICKEN BOWLS
This is from Old El Paso, and begins, "Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and green chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/salsa-verde-rice-and-chicken-bowls.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
2 teaspoons vegetable oil
2 1/2 cups chopped deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup Old El Paso™ Shredded Monterey Jack Cheese
1/2 cup quartered grape tomatoes
1/4 cup chopped fresh cilantro
Preparation
In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.
In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.
Expert Tips
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.
Deli rotisserie chicken makes these bowls quick and convenient!
Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
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VEGETARIAN KOFTA CURRY
This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."
Time: 1 hour; Yield: 4 servings
This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.
Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.
Ingredients
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper
Preparation
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
NUTELLA® GANACHE BROWNIES
This is from Betty Crocker, and begins, “Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!”
Prep Time: 15 minutes; Total Time: 4 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup Nutella® hazelnut spread with cocoa
1/3 cup dark chocolate chips
1/2 cup heavy whipping cream
1/3 cup chopped hazelnuts (filberts), toasted, skinned
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.
Expert Tips
Removing hazelnut skins can be time-consuming, but we’ve got a method that makes it efficient. Toast nuts at 375°F 10 to 12 minutes, stirring twice. Remove from oven; let stand 5 minutes. Then, pour nuts into clean kitchen towel, and gather tightly into a bundle. Rub vigorously with towel to remove skins.
If you want to skip a step, look for skinned hazelnuts. Hint: They’re sometimes called filberts. To toast skinned hazelnuts, set oven to 350°F. Spread skinned hazelnuts on ungreased baking sheet. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Keep a close eye on toasting nuts, as they can quickly become too dark.
No matter what, don’t skip the toasting step. It adds depth of flavor and brings out the richness of the nuts while also giving them a pretty warm brown color.
Microwave ovens vary, so carefully watch ganache mixture during this step. We highly recommend following the directions to help avoid burning.
The trick to cleanly removing brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of pan by foil “handles.”
To serve clean-cut pieces, cut with sharp knife, and clean blade after each cut.
Nutella® is a chocolate-hazelnut spread usually found in the same aisle as peanut butter, jellies and jams. If you find yourself a fan, check out the rest of Betty’s chocolate-hazelnut desserts.
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
FAVORITE PUMPKIN GRANOLA
This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.
author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)
This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”
To view this online, click http://pinchofyum.com/pumpkin-granola/>here.
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon
Instructions
Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
SALSA VERDE RICE AND CHICKEN BOWLS
This is from Old El Paso, and begins, "Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and green chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/salsa-verde-rice-and-chicken-bowls.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
2 teaspoons vegetable oil
2 1/2 cups chopped deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup Old El Paso™ Shredded Monterey Jack Cheese
1/2 cup quartered grape tomatoes
1/4 cup chopped fresh cilantro
Preparation
In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.
In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.
Expert Tips
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.
Deli rotisserie chicken makes these bowls quick and convenient!
Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
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Diabetic Thursday
It's Diabetic Thursday, time to check out how yummy diabetic food can be. Here are today's six diabetic recipes, including Chicken Marsala and Chocolate Mocha Cheesecake. Enjoy!
ARTICHOKE FRITTATA
Yield: 6 servings
Print: http://diabeticgourmet.com/recipes/html/833.shtml
Source: Diabetes Cookbook For Dummies
Book Info: http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
5 large whole frozen artichoke hearts, thawed
2 teaspoons extra-virgin olive oil
1/2 teaspoon plus a few pinches salt
5 eggs
7 egg whites
1 tablespoon unsalted butter
2 tablespoons finely chopped parsley
2 tablespoons finely chopped thyme
Directions
Slice the artichoke hearts into 1/2-inch pieces.
Heat a saute pan over high heat. Lightly coat the bottom with olive oil. When the oil begins to shimmer, add the artichoke slices, reduce the heat to medium-low, and saute the artichokes until they're tender, about 10 minutes, stirring occasionally. Season the artichokes with salt as you saute them. Remove them from the heat.
Crack the eggs into a medium bowl. Add the egg whites and season them with a few pinches of salt. Whisk them until they're well blended.
For a large frittata, heat a large nonstick pan over medium-high heat and then add 1/2 tablespoon of butter and allow it to coat the bottom of the pan. Place half of the cooked artichoke slices in the pan and sprinkle them with parsley and thyme. Reduce the heat to low and pour half of the egg mixture over the artichokes.
Quickly stir everything together so that the artichokes are evenly distributed. Cook the mixture, without stirring, until the eggs are almost set, approximately 4 minutes, and then flip the frittata over and let it cook for another minute or so. Slide out of the pan and onto a serving plate.
Repeat step 4 to make a second frittata. Cut each frittata into 3 pieces. Serve hot or cold with bread.
Nutritional Information (Per Serving): Calories: 119; Protein: 10 g; Sodium: 382 mg; Cholesterol: 182 mg; Carbohydrates: 2 g; Exchanges: 1 Medium-Fat Meat, 1 Vegetable, 1/2 Fat
CHICKEN BREASTS PICCATA
Yield: 4 servings
Print: http://diabeticgourmet.com/recipes/html/458.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic MealsBook Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
Vegetable oil cooking spray
4 (3 ounce) boneless, skinless chicken breast halves
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
Directions
Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened. Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.
Nutritional Information (Per Serving): Calories: 211; Protein: 28 g; Sodium: 243 mg; Cholesterol: 83 mg; Fat: 7 g; Carbohydrates: 1 g; Exchanges: 3 Lean Meat, 1 Fat
CHICKEN MARSALA
Find this recipe at: http://diabeticgourmet.com/recipes/html/98.shtml
Servings: 4
Ingredients
1/4 cup flour
Dash white pepper
Dash oregano
Dash basil
1-1/4 pound boneless chicken breasts
1 tablespoon safflower oil
1 tablespoon butter or margarine
1/2 pound mushrooms, sliced
1 cup marsala wine or dry sherry
Directions
Mix the flour, white pepper, oregano, and basil together on a plate.
Wash and dry the chicken breasts and coat each with the flour mixture. Reserve any leftover flour.
Heat the oil and butter in a frying pan. Add the chicken breasts and saute gently until brown and tender on both sides, about 15 minutes. Remove the breasts to a dish.
Add the mushrooms and 1/4 cup of the wine; cook for about 5 minutes over low heat. Scrape the bottom of pan to loosen any flour. Stir in any reserved flour and the remaining wine.
Simmer until the mixture thickens, stirring constantly. Slip the cooked breasts into the sauce. Cook gently for about 5 minutes or more.
Nutritional Information Per Serving: Calories: 333; Protein: 21 g; Fat: 9.1 g; Sodium: 106 mg; Carbohydrates: 9.1 g; Exchanges: 3/4 Bread/Starch, 3 Low-Fat Meat
LEMON-ALMOND BISCOTTI
Yield: Makes about 3 dozen
Serving size: 1 Biscotti
Print: http://diabeticgourmet.com/recipes/html/591.shtml
Source: America's Everyday Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 cup granulated sugar (or Splenda for Baking)
1 tablespoon baking powder
2 tablespoons finely grated lemon zest
3/4 cup coarsely chopped almonds
2 eggs
1/3 cup olive oil
1 teaspoon vanilla
1/2 teaspoon almond extract
Directions
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.
In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.
Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.
Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.
Nutritional Information (Per Serving): Calories: 78; Protein: 2 g; Sodium: 24 mg; Cholesterol: 12 mg; Fat: 4 g; Dietary Fiber: 1 g; Carbohydrates: 10 g; Exchanges: 1/2 Starch, 1/2 Fat
CHOCOLATE MOCHA CHEESECAKE
Yield: 16 servings
Serving Size: 1 slice (1/16 of cheesecake)
See the recipe here: http://diabeticgourmet.com/recipes/html/1193.shtml
Ingredients
Crust Ingredients
44 Reduced-Fat Chocolate Wafers, crushed
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1/4 cup Splenda No Calorie Sweetener, Granulated
Batter Ingredients
3 (8 ounce) packages reduced-fat cream cheese
3/4 cup Splenda No Calorie Sweetener, Granulated
2 eggs
2 egg whites
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 teaspoons vanilla
1-1/4 teaspoons instant espresso crystals
2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix
Directions
Preheat oven to 400 degrees F.
Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
Reset oven temperature to 325 degrees F.
Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
Nutritional Information Per Serving: Calories: 200; Calories from Fat: 120; Protein: 7 g; Fat: 13 g; Sodium: 270 mg; Cholesterol: 65 mg; Saturated Fat: 8 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 14 g
LEMON-ROSEMARY CHICKEN BREASTS
Yield: 4 servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/654.shtml
Ingredients
2 lemons
1 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 garlic clove, finely chopped
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 small skinless, boneless chicken breast halves (1 pound)
Directions
Prepare grill.
From 1 lemon, grate 2 teaspoons peel.
From 1/2 lemon, cut thin slices; reserve for garnish.
Squeeze juice from remaining 3 lemon halves into medium bowl.
Stir in lemon peel, rosemary, garlic, oil, salt and pepper.
Add chicken breast halves to bowl, turning to coat with lemon-juice mixture.
Arrange chicken on grill over medium heat and grill, brushing with remaining lemon-juice mixture in bowl, 5 minutes.
Turn chicken and grill until chicken loses its pink color throughout, about 5 minutes longer. Garnish with lemon slices.
Nutritional Information Per Serving: Calories: 153; Protein: 26 g; Fat: 4 g; Sodium: 364 mg; Cholesterol: 66 mg; Carbohydrates: 3 g; Exchanges: 3 Lean Meat
ARTICHOKE FRITTATA
Yield: 6 servings
Print: http://diabeticgourmet.com/recipes/html/833.shtml
Source: Diabetes Cookbook For Dummies
Book Info: http://diabeticgourmet.com/book_archive/details/88.shtml
Ingredients
5 large whole frozen artichoke hearts, thawed
2 teaspoons extra-virgin olive oil
1/2 teaspoon plus a few pinches salt
5 eggs
7 egg whites
1 tablespoon unsalted butter
2 tablespoons finely chopped parsley
2 tablespoons finely chopped thyme
Directions
Slice the artichoke hearts into 1/2-inch pieces.
Heat a saute pan over high heat. Lightly coat the bottom with olive oil. When the oil begins to shimmer, add the artichoke slices, reduce the heat to medium-low, and saute the artichokes until they're tender, about 10 minutes, stirring occasionally. Season the artichokes with salt as you saute them. Remove them from the heat.
Crack the eggs into a medium bowl. Add the egg whites and season them with a few pinches of salt. Whisk them until they're well blended.
For a large frittata, heat a large nonstick pan over medium-high heat and then add 1/2 tablespoon of butter and allow it to coat the bottom of the pan. Place half of the cooked artichoke slices in the pan and sprinkle them with parsley and thyme. Reduce the heat to low and pour half of the egg mixture over the artichokes.
Quickly stir everything together so that the artichokes are evenly distributed. Cook the mixture, without stirring, until the eggs are almost set, approximately 4 minutes, and then flip the frittata over and let it cook for another minute or so. Slide out of the pan and onto a serving plate.
Repeat step 4 to make a second frittata. Cut each frittata into 3 pieces. Serve hot or cold with bread.
Nutritional Information (Per Serving): Calories: 119; Protein: 10 g; Sodium: 382 mg; Cholesterol: 182 mg; Carbohydrates: 2 g; Exchanges: 1 Medium-Fat Meat, 1 Vegetable, 1/2 Fat
CHICKEN BREASTS PICCATA
Yield: 4 servings
Print: http://diabeticgourmet.com/recipes/html/458.shtml
Source: The Complete Idiot's Guide to Terrific Diabetic MealsBook Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Ingredients
Vegetable oil cooking spray
4 (3 ounce) boneless, skinless chicken breast halves
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
Directions
Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened. Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.
Nutritional Information (Per Serving): Calories: 211; Protein: 28 g; Sodium: 243 mg; Cholesterol: 83 mg; Fat: 7 g; Carbohydrates: 1 g; Exchanges: 3 Lean Meat, 1 Fat
CHICKEN MARSALA
Find this recipe at: http://diabeticgourmet.com/recipes/html/98.shtml
Servings: 4
Ingredients
1/4 cup flour
Dash white pepper
Dash oregano
Dash basil
1-1/4 pound boneless chicken breasts
1 tablespoon safflower oil
1 tablespoon butter or margarine
1/2 pound mushrooms, sliced
1 cup marsala wine or dry sherry
Directions
Mix the flour, white pepper, oregano, and basil together on a plate.
Wash and dry the chicken breasts and coat each with the flour mixture. Reserve any leftover flour.
Heat the oil and butter in a frying pan. Add the chicken breasts and saute gently until brown and tender on both sides, about 15 minutes. Remove the breasts to a dish.
Add the mushrooms and 1/4 cup of the wine; cook for about 5 minutes over low heat. Scrape the bottom of pan to loosen any flour. Stir in any reserved flour and the remaining wine.
Simmer until the mixture thickens, stirring constantly. Slip the cooked breasts into the sauce. Cook gently for about 5 minutes or more.
Nutritional Information Per Serving: Calories: 333; Protein: 21 g; Fat: 9.1 g; Sodium: 106 mg; Carbohydrates: 9.1 g; Exchanges: 3/4 Bread/Starch, 3 Low-Fat Meat
LEMON-ALMOND BISCOTTI
Yield: Makes about 3 dozen
Serving size: 1 Biscotti
Print: http://diabeticgourmet.com/recipes/html/591.shtml
Source: America's Everyday Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 cup granulated sugar (or Splenda for Baking)
1 tablespoon baking powder
2 tablespoons finely grated lemon zest
3/4 cup coarsely chopped almonds
2 eggs
1/3 cup olive oil
1 teaspoon vanilla
1/2 teaspoon almond extract
Directions
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.
In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.
Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.
Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.
Nutritional Information (Per Serving): Calories: 78; Protein: 2 g; Sodium: 24 mg; Cholesterol: 12 mg; Fat: 4 g; Dietary Fiber: 1 g; Carbohydrates: 10 g; Exchanges: 1/2 Starch, 1/2 Fat
CHOCOLATE MOCHA CHEESECAKE
Yield: 16 servings
Serving Size: 1 slice (1/16 of cheesecake)
See the recipe here: http://diabeticgourmet.com/recipes/html/1193.shtml
Ingredients
Crust Ingredients
44 Reduced-Fat Chocolate Wafers, crushed
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1/4 cup Splenda No Calorie Sweetener, Granulated
Batter Ingredients
3 (8 ounce) packages reduced-fat cream cheese
3/4 cup Splenda No Calorie Sweetener, Granulated
2 eggs
2 egg whites
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 teaspoons vanilla
1-1/4 teaspoons instant espresso crystals
2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix
Directions
Preheat oven to 400 degrees F.
Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
Reset oven temperature to 325 degrees F.
Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
Nutritional Information Per Serving: Calories: 200; Calories from Fat: 120; Protein: 7 g; Fat: 13 g; Sodium: 270 mg; Cholesterol: 65 mg; Saturated Fat: 8 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 14 g
LEMON-ROSEMARY CHICKEN BREASTS
Yield: 4 servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/654.shtml
Ingredients
2 lemons
1 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 garlic clove, finely chopped
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 small skinless, boneless chicken breast halves (1 pound)
Directions
Prepare grill.
From 1 lemon, grate 2 teaspoons peel.
From 1/2 lemon, cut thin slices; reserve for garnish.
Squeeze juice from remaining 3 lemon halves into medium bowl.
Stir in lemon peel, rosemary, garlic, oil, salt and pepper.
Add chicken breast halves to bowl, turning to coat with lemon-juice mixture.
Arrange chicken on grill over medium heat and grill, brushing with remaining lemon-juice mixture in bowl, 5 minutes.
Turn chicken and grill until chicken loses its pink color throughout, about 5 minutes longer. Garnish with lemon slices.
Nutritional Information Per Serving: Calories: 153; Protein: 26 g; Fat: 4 g; Sodium: 364 mg; Cholesterol: 66 mg; Carbohydrates: 3 g; Exchanges: 3 Lean Meat
Wednesday, October 28, 2020
It's the Great Pumpkin!
I've always loved Halloween, even as an adult. Since Halloween is this Saturday, here are several pumpkin recipes, including Pumpkin Cheesecake and Savory Pumpkin Quiche. Enjoy!
CIRCLEVILLE PUMPKIN CHILI
This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.” Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes
The old link for this recipe no longer works, but I'll keep an eye out for it.
Ingredients
1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground beef
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 tbsp ground chipotle pepper
1 cup canned pumpkin puree
2-oz bittersweet chocolate
1 28-oz can crushed tomatoes
1 cup tomato juice
1 15-oz can pinto beans, drained
avocado, sour cream and fresh cilantro (optional)
Directions
In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.
Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.
Garnish with avocado, sour cream and fresh cilantro if so desired.
GINGER PUMPKIN PIE
Kathy Kingsley also wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
As with the last recipe, the old link for this no longer works, but I wanted to give credit to who came up with it.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Directions
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GUILT-FREE CREAMY PUMPKIN PASTA
This comes from ReadySetEat. Prep time: 30 minutes, Cook time: 30 minutes; 4 servings (1 cup each).
To view this online, click here.
Ingredients
8 ounces dry penne pasta, uncooked
1 cup canned solid-pack pumpkin
1/2 cup fat free milk
3 tablespoons chive and onion cream cheese spread
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup Egg Beaters® Original
1/4 cup grated Parmesan cheese, divided
Directions
Cook pasta according to package directions.
Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.
Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.
SAVORY PUMPKIN QUICHE
This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.
Ingredients
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin puree
Directions
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1 1/2 cups coarsely crushed chocolate graham crackers
Ingredients
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
CIRCLEVILLE PUMPKIN CHILI
This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.” Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes
The old link for this recipe no longer works, but I'll keep an eye out for it.
Ingredients
1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground beef
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 tbsp ground chipotle pepper
1 cup canned pumpkin puree
2-oz bittersweet chocolate
1 28-oz can crushed tomatoes
1 cup tomato juice
1 15-oz can pinto beans, drained
avocado, sour cream and fresh cilantro (optional)
Directions
In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.
Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.
Garnish with avocado, sour cream and fresh cilantro if so desired.
GINGER PUMPKIN PIE
Kathy Kingsley also wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
As with the last recipe, the old link for this no longer works, but I wanted to give credit to who came up with it.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Directions
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GUILT-FREE CREAMY PUMPKIN PASTA
This comes from ReadySetEat. Prep time: 30 minutes, Cook time: 30 minutes; 4 servings (1 cup each).
To view this online, click here.
Ingredients
8 ounces dry penne pasta, uncooked
1 cup canned solid-pack pumpkin
1/2 cup fat free milk
3 tablespoons chive and onion cream cheese spread
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup Egg Beaters® Original
1/4 cup grated Parmesan cheese, divided
Directions
Cook pasta according to package directions.
Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.
Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.
SAVORY PUMPKIN QUICHE
This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.
Ingredients
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin puree
Directions
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1 1/2 cups coarsely crushed chocolate graham crackers
Ingredients
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
Tuesday, October 27, 2020
Pumpkins (Again) - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Since it's this close to Halloween, today's double post deals with (you guessed it) pumpkin recipes, including Pumpkin Alfredo Pasta and Spicy Pumpkin and Collards. Enjoy!
PUMPKIN CHOCOLATE CHIP COOKIES
This is from the Food Network, and begins, "Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key."
Active Time: 15 minutes; Total Time: 55 minutes; Yield: About 4 dozen cookies; Level: Easy
View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-chip-cookies-8899244.
Ingredients
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips
Directions
Preheat the oven to 350 degrees F and line two baking sheets with parchment.
Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.
Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.
With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.
Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.
Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
VALERIE'S PUMPKIN PUDDING
This is from Valerie Bertinelli on the Food Network. Active Time: 25 minutes; Total Time: 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/valerie-bertinelli/valeries-pumpkin-pudding-for-wolfie-3234631.
Ingredients
4 cups whole milk
One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 1/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
5 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
8 to 12 ginger snap cookies
Directions
In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
PUMPKIN DUMP CAKE WITH PUDDING TOPPING
This is from My Food and Family, and begins, "Try this simple and delicious Pumpkin Dump Cake with Pudding Topping if you like pumpkin cake and you like cheesecake! This pumpkin dump cake flavored with cinnamon, nutmeg and vanilla is crowned with a creamy cheesecake-flavored pudding topping that make it a perfect cake for autumn."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 15 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/170868/pumpkin-dump-cake-with-pudding-topping.
Ingredients
15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
To Make Cake
In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
To Make Topping
Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.
PUMPKIN ALFREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
PUMPKIN CHOCOLATE CHIP COOKIES
This is from the Food Network, and begins, "Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key."
Active Time: 15 minutes; Total Time: 55 minutes; Yield: About 4 dozen cookies; Level: Easy
View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-chip-cookies-8899244.
Ingredients
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips
Directions
Preheat the oven to 350 degrees F and line two baking sheets with parchment.
Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.
Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.
With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.
Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.
Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
VALERIE'S PUMPKIN PUDDING
This is from Valerie Bertinelli on the Food Network. Active Time: 25 minutes; Total Time: 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/valerie-bertinelli/valeries-pumpkin-pudding-for-wolfie-3234631.
Ingredients
4 cups whole milk
One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 1/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
5 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
8 to 12 ginger snap cookies
Directions
In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
PUMPKIN DUMP CAKE WITH PUDDING TOPPING
This is from My Food and Family, and begins, "Try this simple and delicious Pumpkin Dump Cake with Pudding Topping if you like pumpkin cake and you like cheesecake! This pumpkin dump cake flavored with cinnamon, nutmeg and vanilla is crowned with a creamy cheesecake-flavored pudding topping that make it a perfect cake for autumn."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 15 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/170868/pumpkin-dump-cake-with-pudding-topping.
Ingredients
15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
To Make Cake
In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
To Make Topping
Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.
PUMPKIN ALFREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
Taco Tuesday
If it's Tuesday (and my calendar indicates that it is) it's time for another Taco Tuesday. Today's yummy offerings include Southwest Chipotle Fish Tacos and Buffalo Cauliflower Tacos with Greek Yogurt Ranch. Enjoy!
GRILLED CHICKEN TORTA SLIDERS
This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.
Ingredients
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 boneless skinless chicken breasts (3/4 lb)
8 slider buns, split
1 tablespoon butter, melted
1/2 cup Old El Paso™ refried beans (from 16-oz can)
1/2 medium avocado, pitted, peeled, thinly sliced
2 slices (1 oz each) Monterey Jack cheese, quartered
2 green onions, thinly sliced on the bias
Chopped fresh cilantro, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.
Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.
Top chicken with cheese, remaining ingredients and tops of buns.
Expert Tips
Craving a little more heat? Opt for pepper Jack cheese.
Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Nutrition: 1 Taco: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 810mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 2g); Protein 16g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 8%
Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4
To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.
Ingredients
1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1/2 cup milk
1/2 cup water
1/2 tablespoon lemon pepper
1/4 teaspoon sea salt
1/2 head cauliflower
1/2 cup buffalo sauce
15 oz. can organic sweet kernel corn, rinsed and drained
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1/4 cup chopped cilantro
1 cup mixed greens (or sub chopped red cabbage)
1/4 cup Hidden Valley® Greek Yogurt Ranch
Directions
Preheat oven to 450°F.
Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
Break or cut the cauliflower into small 1 1/2 inch pieces.
Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
Bake for 15 minutes, then flip them over and bake for another 15 minutes.
Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.
Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.
Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.
Note: For safe meat preparation, reference the USDA website.
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
VEGGIE TACOS
This comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."
Prep/Total Time: 30 minutes; Makes: 8 tacos
View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Directions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
SOUTHWEST CHIPOTLE FISH TACOS
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
GRILLED CHICKEN TORTA SLIDERS
This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.
Ingredients
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 boneless skinless chicken breasts (3/4 lb)
8 slider buns, split
1 tablespoon butter, melted
1/2 cup Old El Paso™ refried beans (from 16-oz can)
1/2 medium avocado, pitted, peeled, thinly sliced
2 slices (1 oz each) Monterey Jack cheese, quartered
2 green onions, thinly sliced on the bias
Chopped fresh cilantro, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.
Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.
Top chicken with cheese, remaining ingredients and tops of buns.
Expert Tips
Craving a little more heat? Opt for pepper Jack cheese.
Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Nutrition: 1 Taco: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 810mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 2g); Protein 16g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 8%
Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4
To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.
Ingredients
1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1/2 cup milk
1/2 cup water
1/2 tablespoon lemon pepper
1/4 teaspoon sea salt
1/2 head cauliflower
1/2 cup buffalo sauce
15 oz. can organic sweet kernel corn, rinsed and drained
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1/4 cup chopped cilantro
1 cup mixed greens (or sub chopped red cabbage)
1/4 cup Hidden Valley® Greek Yogurt Ranch
Directions
Preheat oven to 450°F.
Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
Break or cut the cauliflower into small 1 1/2 inch pieces.
Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
Bake for 15 minutes, then flip them over and bake for another 15 minutes.
Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.
Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.
Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.
Note: For safe meat preparation, reference the USDA website.
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
VEGGIE TACOS
This comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."
Prep/Total Time: 30 minutes; Makes: 8 tacos
View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Directions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
SOUTHWEST CHIPOTLE FISH TACOS
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Monday, October 26, 2020
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings are perfect autumn recipes, and include Chocolate-Amaretto Pots-De-Creme and, since Halloween is this Saturday, Baked Eyeballs Casserole. Enjoy!
PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE
(GNOCCHI DI ZUCCA)
This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.
Unfortunately, the old link no longer works...
Ingredients
For the Gnocchi:
1 1/2 pounds raw butternut squash or pumpkin
2 large eggs, lightly beaten
1 teaspoon fine sea salt
1 1/2 cups unbleached all-purpose flour
For The Butter and Sage Sauce:
4 tablespoons unsalted butter
4-6 small fresh sage leaves, washed and dried
Freshly grated pecorino (optional)
For the gnocchi:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.
Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.
Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.
When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.
About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.
For the sauce:
While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.
Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.
ONION AND MUSHROOM TART
This comes from one of my favorite sites, The Kitchn. Their emailed newsletters are worth signing up for. This recipe makes one 9-inch tart.
To view this online, click here.
For the crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
2 tablespoons ice water
For the filling:
1 pound onions
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
1 1/2 pounds mushrooms, sliced
1 large egg
3/4 cup ricotta cheese
3/4 cup Parmesan cheese, divided
1/4 cup heavy cream
1/4 cup chopped chives or green onions
Preheat the oven to 350° F.
To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.
While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.
When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.
Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.
In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.
Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
Sprinkle chives over top before servings. Serve warm or at room temperature.
STEWED WHITE BEANS
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/813.shtml
Source: Vegetarian Celebrations
Ingredients
1 Tbsp canola oil
1 cup minced onion
1/2 cup minced celery
1 (14 to 16-ounce) can crushed tomatoes
3 Tbsp light brown sugar
1 tsp paprika
1 tsp dried summer savory
2 bay leaves
1-1/4 to 2-1/2 cups canned or cooked navy beans
salt and freshly ground pepper
Directions
Heat the oil in a deep, heavy saucepan. Add the onion and celery and saute over moderate heat until they are golden. Stir in the crushed tomatoes, sugar, and seasonings.
Bring to a simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat for 45 minutes. Taste to adjust seasonings and serve hot.
Nutritional Information Per Serving: Calories: 158; Fat: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Carbohydrates: 29 g; Exchanges: 2 Starch; 1 Very Lean Meat
CHOCOLATE-AMARETTO POTS-DE-CREME
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert.
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/810.shtml
Source: Enlitened Kosher Cooking
Ingredients
1 cup vanilla low-fat, low-carb soy milk
2 tablespoons light whipped topping
2 ounces (31/2 rows of a small bar) sugar-free dark chocolate
1 tablespoon margarine
1 tablespoon unsweetened dark cocoa
1/2 teaspoon good-quality coffee
sugar substitute equal to 4 tablespoons sugar
4 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur
Topping:
1/4 cup light whipped topping
sugar substitute equal to 1 tablespoon sugar
1/4 teaspoon coffee, dissolved with a few drops of water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon Amaretto liqueur
Directions
Beat the egg yolks with a whip and set aside.
Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience.
As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.
Garnish: light whipped topping; cocoa; chopped, toasted almonds
Nutritional Information Per Serving: Calories: 111; Protein: 3.5 g; Fat: 8.5 g; Sodium: 21 mg; Cholesterol: 142 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4.5 g; Exchanges: 1/4 Starch; 1/2 Protein; 1-1/2 Fat
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
SPICED PUMPKIN-RAISIN COOKIES
This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy
You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE
(GNOCCHI DI ZUCCA)
This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.
Unfortunately, the old link no longer works...
Ingredients
For the Gnocchi:
1 1/2 pounds raw butternut squash or pumpkin
2 large eggs, lightly beaten
1 teaspoon fine sea salt
1 1/2 cups unbleached all-purpose flour
For The Butter and Sage Sauce:
4 tablespoons unsalted butter
4-6 small fresh sage leaves, washed and dried
Freshly grated pecorino (optional)
For the gnocchi:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.
Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.
Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.
When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.
About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.
For the sauce:
While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.
Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.
ONION AND MUSHROOM TART
This comes from one of my favorite sites, The Kitchn. Their emailed newsletters are worth signing up for. This recipe makes one 9-inch tart.
To view this online, click here.
For the crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
2 tablespoons ice water
For the filling:
1 pound onions
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
1 1/2 pounds mushrooms, sliced
1 large egg
3/4 cup ricotta cheese
3/4 cup Parmesan cheese, divided
1/4 cup heavy cream
1/4 cup chopped chives or green onions
Preheat the oven to 350° F.
To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.
While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.
When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.
Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.
In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.
Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
Sprinkle chives over top before servings. Serve warm or at room temperature.
STEWED WHITE BEANS
Yield: 4 servings
View online: http://diabeticgourmet.com/recipes/html/813.shtml
Source: Vegetarian Celebrations
Ingredients
1 Tbsp canola oil
1 cup minced onion
1/2 cup minced celery
1 (14 to 16-ounce) can crushed tomatoes
3 Tbsp light brown sugar
1 tsp paprika
1 tsp dried summer savory
2 bay leaves
1-1/4 to 2-1/2 cups canned or cooked navy beans
salt and freshly ground pepper
Directions
Heat the oil in a deep, heavy saucepan. Add the onion and celery and saute over moderate heat until they are golden. Stir in the crushed tomatoes, sugar, and seasonings.
Bring to a simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat for 45 minutes. Taste to adjust seasonings and serve hot.
Nutritional Information Per Serving: Calories: 158; Fat: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Carbohydrates: 29 g; Exchanges: 2 Starch; 1 Very Lean Meat
CHOCOLATE-AMARETTO POTS-DE-CREME
Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert.
Yield: 6 servings
View online: http://diabeticgourmet.com/recipes/html/810.shtml
Source: Enlitened Kosher Cooking
Ingredients
1 cup vanilla low-fat, low-carb soy milk
2 tablespoons light whipped topping
2 ounces (31/2 rows of a small bar) sugar-free dark chocolate
1 tablespoon margarine
1 tablespoon unsweetened dark cocoa
1/2 teaspoon good-quality coffee
sugar substitute equal to 4 tablespoons sugar
4 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur
Topping:
1/4 cup light whipped topping
sugar substitute equal to 1 tablespoon sugar
1/4 teaspoon coffee, dissolved with a few drops of water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon Amaretto liqueur
Directions
Beat the egg yolks with a whip and set aside.
Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience.
As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.
Garnish: light whipped topping; cocoa; chopped, toasted almonds
Nutritional Information Per Serving: Calories: 111; Protein: 3.5 g; Fat: 8.5 g; Sodium: 21 mg; Cholesterol: 142 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4.5 g; Exchanges: 1/4 Starch; 1/2 Protein; 1-1/2 Fat
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
SPICED PUMPKIN-RAISIN COOKIES
This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy
You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
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