Finally: Friday and the weekend. With the holidays kicking into gear this month, chances are you'll be busier than usual. But since we still need to eat, here are some recipes to get food on the table fairly easily, including Veggie Patch Soup and Cranberry Stuffed Acorn Squash. Enjoy!
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Directions
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Ingredients
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CRANBERRY STUFFED ACORN SQUASH
This is from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
SHEPHERD'S PIE WITH POTATO TOPPING
This came from Kathy Kingsley, who also wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
LITHUANIAN APPLE CAKE
This came from Brett Moore, who also wrote for The Spruce Eats. He wrote, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
Unfortunately, the old link for this no longer works. But it is so yummy, I wanted to add it, while giving a nod to Brett for coming up with this.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
Showing posts with label Cranberry Stuffed Acorn Squash. Show all posts
Showing posts with label Cranberry Stuffed Acorn Squash. Show all posts
Friday, November 18, 2022
Friday, November 5, 2021
Friday Recipes
Finally: Friday and the weekend. With the holidays kicking into gear this month, chances are you'll be busier than usual. But since we still need to eat, here are some recipes to get food on the table fairly easily, including Veggie Patch Soup and Cranberry Stuffed Acorn Squash. Enjoy!
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Directions
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Ingredients
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CRANBERRY STUFFED ACORN SQUASH
This is from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
SHEPHERD'S PIE WITH POTATO TOPPING
This came from Kathy Kingsley, who also wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
LITHUANIAN APPLE CAKE
This came from Brett Moore, who also wrote for The Spruce Eats. He wrote, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
Unfortunately, the old link for this no longer works. But it is so yummy, I wanted to add it, while giving a nod to Brett for coming up with this.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Directions
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Ingredients
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CRANBERRY STUFFED ACORN SQUASH
This is from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
SHEPHERD'S PIE WITH POTATO TOPPING
This came from Kathy Kingsley, who also wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
LITHUANIAN APPLE CAKE
This came from Brett Moore, who also wrote for The Spruce Eats. He wrote, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
Unfortunately, the old link for this no longer works. But it is so yummy, I wanted to add it, while giving a nod to Brett for coming up with this.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
Friday, November 6, 2020
Friday Recipes
Finally: Friday and the weekend. With the holidays kicking into gear this month, chances are you'll be busier than usual. But since we still need to eat, here are some recipes to get food on the table fairly easily, including Veggie Patch Soup and Cranberry Stuffed Acorn Squash. Enjoy!
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Directions
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Ingredients
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CRANBERRY STUFFED ACORN SQUASH
This is from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
SHEPHERD'S PIE WITH POTATO TOPPING
This came from Kathy Kingsley, who also wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
LITHUANIAN APPLE CAKE
This came from Brett Moore, who also wrote for The Spruce Eats. He wrote, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
Unfortunately, the old link for this no longer works. But it is so yummy, I wanted to add it, while giving a nod to Brett for coming up with this.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Directions
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Ingredients
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CRANBERRY STUFFED ACORN SQUASH
This is from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
SHEPHERD'S PIE WITH POTATO TOPPING
This came from Kathy Kingsley, who also wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
LITHUANIAN APPLE CAKE
This came from Brett Moore, who also wrote for The Spruce Eats. He wrote, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
Unfortunately, the old link for this no longer works. But it is so yummy, I wanted to add it, while giving a nod to Brett for coming up with this.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
Wednesday, February 4, 2015
Wednesday Meals
It's Wednesday - half-way to the weekend. Here are a few recipes to get you through to the end of the week. Enjoy!
EASY CHOCOLATE RASPBERRY TIRAMISU
This comes from The Seasoned Mom, by way of Recipe Lion. It starts off, "With only about 15 minutes of prep, this Easy Chocolate Raspberry Tiramisu will be ready and waiting for you in your refrigerator — no baking necessary! Full of delicious flavors from cake, coffee, chocolate, and fresh raspberries, these individually-sized desserts are the perfect way to spoil your loved ones on Valentine’s Day." Author: The Seasoned Mom; Prep time: 15 mins; Total time: 15 mins; Serves: 6
To view this online, go to http://www.theseasonedmom.com/easy-chocolate-raspberry-tiramisu/, or to http://www.recipelion.com/Dessert/Easy-Chocolate-Raspberry-Tiramisu.
Ingredients
1 (10.75 ounce) frozen pound cake, thawed
3/4 cup strong brewed coffee, at room temperature
1/2 cup chocolate syrup
15 ounce container ricotta cheese, at room temperature
2 tablespoons sugar
1 teaspoon vanilla
1 cup raspberry jam
3 containers (6 ounces each) fresh raspberries
1 container frozen whipped topping (such as Cool Whip), thawed
Cocoa powder, for dusting
Instructions
Slice pound cake in half length-wise (horizontally). Cut each piece in half again lengthwise, so that you have 4 long, thin pieces of pound cake.
Cut pound cake to fit each of 6 serving dishes. I used jelly-size mason jars for serving, so my 2 1/2-inch round biscuit cutter was the perfect size to cut the round pound cake shapes.
Layer half of the ladyfingers at the bottom of 6 individual mason jars or ramekins.
Drizzle approximately 1 tablespoon of coffee over the pound cake. Next, drizzle with chocolate syrup. Gently spread raspberry jam over pound cake and top with a layer of raspberries.
In a medium bowl, use an electric mixer to beat ricotta, sugar, and vanilla until smooth. Gently whisk in the whipped topping.
Spoon half of the ricotta mixture over the raspberries.
Repeat layers, ending with another layer of ricotta mixture on top.
Cover and chill for at least 2-3 hours. Dust with cocoa powder just before serving.
CRACK POTATOES
From Julie's Eats & Treats, also by way of Recipe Lion. This one starts off "These Crack Potatoes pretty much speak for themselves...Made with just five simple ingredients, the flavors of this potato dish are pure deliciousness. Serve these spuds alongside pretty much any dinner."
To view this online, go to http://www.julieseatsandtreats.com/2012/08/crack-potatoes/#b8gFUr79tLCAx5pX.99 or http://www.recipelion.com/Side-Dishes/Crack-Potatoes.
Ingredients
3 lb potatoes, washed and cubed
4 Tbsp, butter, cubed
1/4 c. Real Bacon Bits
1/4 c. ranch dressing
1/2 c. cheese
Instructions
Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.
Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.
PENNE WITH GREENS AND CANNELLINI BEANS
From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
Ingredients
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
RANCHER'S BREAKFAST PIE
This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!
6 eggs, beaten
1/3 C milk
2 C (8 oz) shredded milk cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 T chopped green onion
2 T chopped green bell pepper
1/4 t white pepper
2 C refrigerated shredded hash brown potatoes
1/2 t salt
1/4 t black pepper
1 T butter or margarine, melted
Paprika
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
PUMPKIN CHEESE-SWIRLED PIE
Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.
1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell
Preheat oven to 325 F.
In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
EASY CHOCOLATE RASPBERRY TIRAMISU
This comes from The Seasoned Mom, by way of Recipe Lion. It starts off, "With only about 15 minutes of prep, this Easy Chocolate Raspberry Tiramisu will be ready and waiting for you in your refrigerator — no baking necessary! Full of delicious flavors from cake, coffee, chocolate, and fresh raspberries, these individually-sized desserts are the perfect way to spoil your loved ones on Valentine’s Day." Author: The Seasoned Mom; Prep time: 15 mins; Total time: 15 mins; Serves: 6
To view this online, go to http://www.theseasonedmom.com/easy-chocolate-raspberry-tiramisu/, or to http://www.recipelion.com/Dessert/Easy-Chocolate-Raspberry-Tiramisu.
Ingredients
1 (10.75 ounce) frozen pound cake, thawed
3/4 cup strong brewed coffee, at room temperature
1/2 cup chocolate syrup
15 ounce container ricotta cheese, at room temperature
2 tablespoons sugar
1 teaspoon vanilla
1 cup raspberry jam
3 containers (6 ounces each) fresh raspberries
1 container frozen whipped topping (such as Cool Whip), thawed
Cocoa powder, for dusting
Instructions
Slice pound cake in half length-wise (horizontally). Cut each piece in half again lengthwise, so that you have 4 long, thin pieces of pound cake.
Cut pound cake to fit each of 6 serving dishes. I used jelly-size mason jars for serving, so my 2 1/2-inch round biscuit cutter was the perfect size to cut the round pound cake shapes.
Layer half of the ladyfingers at the bottom of 6 individual mason jars or ramekins.
Drizzle approximately 1 tablespoon of coffee over the pound cake. Next, drizzle with chocolate syrup. Gently spread raspberry jam over pound cake and top with a layer of raspberries.
In a medium bowl, use an electric mixer to beat ricotta, sugar, and vanilla until smooth. Gently whisk in the whipped topping.
Spoon half of the ricotta mixture over the raspberries.
Repeat layers, ending with another layer of ricotta mixture on top.
Cover and chill for at least 2-3 hours. Dust with cocoa powder just before serving.
CRACK POTATOES
From Julie's Eats & Treats, also by way of Recipe Lion. This one starts off "These Crack Potatoes pretty much speak for themselves...Made with just five simple ingredients, the flavors of this potato dish are pure deliciousness. Serve these spuds alongside pretty much any dinner."
To view this online, go to http://www.julieseatsandtreats.com/2012/08/crack-potatoes/#b8gFUr79tLCAx5pX.99 or http://www.recipelion.com/Side-Dishes/Crack-Potatoes.
Ingredients
3 lb potatoes, washed and cubed
4 Tbsp, butter, cubed
1/4 c. Real Bacon Bits
1/4 c. ranch dressing
1/2 c. cheese
Instructions
Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.
Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.
PENNE WITH GREENS AND CANNELLINI BEANS
From Diabetic Gourmet. The recipe starts off, “Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.”
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields
Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml
Ingredients
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
RANCHER'S BREAKFAST PIE
This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!
6 eggs, beaten
1/3 C milk
2 C (8 oz) shredded milk cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 T chopped green onion
2 T chopped green bell pepper
1/4 t white pepper
2 C refrigerated shredded hash brown potatoes
1/2 t salt
1/4 t black pepper
1 T butter or margarine, melted
Paprika
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
PUMPKIN CHEESE-SWIRLED PIE
Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.
1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell
Preheat oven to 325 F.
In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
Friday, December 12, 2014
Friday Recipes
Finally: Friday and the weekend. With the holidays days away, chances are you'll be busier than usual. But since we still need to eat, here are some recipes to get food on the table fairly easily. Enjoy!
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
SHEPHERD'S PIE WITH POTATO TOPPING
This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
LITHUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
VEGGIE PATCH SOUP
Yield: 10 servings
Online version: http://diabeticgourmet.com/recipes/html/835.shtml
Source: Mr. Food Every Day's a Holiday Diabetic Cookbook
Ingredients
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.
Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
SHEPHERD'S PIE WITH POTATO TOPPING
This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
LITHUANIAN APPLE CAKE
This comes from Brett Moore, About.com's Gourmet Food's guide. He writes, “The apple cake recipe is simple to throw together at a moments notice but wonderfully delicious. A spongy light cake stuffed with tons of spiced apples! Decorate with dried apples and serve with vanilla ice cream for a fancy end to your dinner or leave plain and enjoy for breakfast with a cup of coffee.”
To view this online, click here.
Ingredients
Apples
5 medium apples, peeled and sliced
2 tablespoons of ground cinnamon
4 tablespoons of sugar
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
1/4 cup of orange juice
2 teaspoons of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 teaspoon of salt
3 tablespoons of baking powder
Powdered sugar
Dried apple slices (optional)
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Makes 1 9-inch cake
Preparation
Preheat the oven to 350 F.
Mix apples with cinnamon and sugar and let stand in bowl.
In another large bowl, mix together all batter ingredients except the powdered sugar and beat until smooth.
Butter and flour the cake pan (use a springform pan, deep 8-inch pan or a regular 9- by 13-inch pan). Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
If you like, decorate the top of the cake with dried apple slices. Dust with powdered sugar and serve warm. Vanilla ice cream is a wonderful partner.
Friday, November 21, 2014
Friday/Weekend Food
Friday, and the final weekend before Thanksgiving. Here are some recipes for you to try. Enjoy!
Note: Next Friday, the day after Thanksgiving, will have a Confessions of a Foodie blog posting.
SWEET POTATO BRUSCHETTA [VEGAN]
This comes from One Green Planet. They have an emailed newsletter that is really pretty cool. I highly recommend it. This dairy-free, gluten-free, vegan recipe is serves 2 to 4 and cooks in 35 minutes.
To view this online, click here.
Ingredients
1 large Sweet Potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
2 tbsp Extra Virgin Olive Oil
1/2 Red Onion, peeled and chopped
1/2 cup Cherry Tomatoes, quartered
1/2 Avocado, peeled and chopped
To Serve
A few sprigs of fresh Basil leaves
Balsamic Glaze
Preparation
Preheat oven to 450F (or a little higher if your oven is not fan-forced).
Grease a baking tray with oil and rub the potato coins in the oil, being sure to coat both sides. Lay coins flat on the tray in a single layer and season with sea salt and cracked black pepper.
Roast potato coins, undisturbed, for 15 to 20 minutes. Carefully flip coins over – the undersides should be dark golden brown. If they’re not, let them roast a little longer.
Return to the oven and allow to roast for another 10 minutes or so – until the tops match the undersides.
Meanwhile, combine onion, tomatoes and avocado in a bowl.
When the potatoes are done, remove from oven and place onto serving plates.
Top each coin with bruschetta salad mix and garnish with fresh basil leaves. Drizzle with balsamic glaze, serve, and enjoy!
CAMPBELL'S® HEALTHY REQUEST® BROCCOLI CHEESE POTATO TOPPER
This recipe comes from FamilyTime.com. It starts off, "Cream of broccoli soup is the secret ingredient that makes these broccoli and cheese topped potatoes especially delicious." Prep. time: 5 minutes; Cooking time: 5 minutes; Serves: 4
To view online, click here.
Ingredients
1 can Campbell's® Condensed Cream of Broccoli Soup
1/4 cup milk
dash ground black pepper
4 hot baked potatoes, split
1 cup cooked broccoli florets
1/4 cup shredded Cheddar cheese
Directions
Stir the soup, milk and black pepper in a small bowl.
Place the potatoes onto a microwavable plate. Top with the broccoli. Spoon the soup mixture over the broccoli. Sprinkle with the cheese.
Microwave on HIGH for 4 minutes or until the soup mixture is hot and the cheese is melted.
Ingredient Note: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.
CHEESECAKE FACTORY PUMPKIN GINGER CHEESECAKE
This was posted by someone named Dorie on a long-forgotten emailing list.
Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cup sugar
3 large eggs
1 1/2 cup mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Preheat the oven to 325 F or 300 F in convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60-70 minutes.Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Note: Next Friday, the day after Thanksgiving, will have a Confessions of a Foodie blog posting.
SWEET POTATO BRUSCHETTA [VEGAN]
This comes from One Green Planet. They have an emailed newsletter that is really pretty cool. I highly recommend it. This dairy-free, gluten-free, vegan recipe is serves 2 to 4 and cooks in 35 minutes.
To view this online, click here.
Ingredients
1 large Sweet Potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
2 tbsp Extra Virgin Olive Oil
1/2 Red Onion, peeled and chopped
1/2 cup Cherry Tomatoes, quartered
1/2 Avocado, peeled and chopped
To Serve
A few sprigs of fresh Basil leaves
Balsamic Glaze
Preparation
Preheat oven to 450F (or a little higher if your oven is not fan-forced).
Grease a baking tray with oil and rub the potato coins in the oil, being sure to coat both sides. Lay coins flat on the tray in a single layer and season with sea salt and cracked black pepper.
Roast potato coins, undisturbed, for 15 to 20 minutes. Carefully flip coins over – the undersides should be dark golden brown. If they’re not, let them roast a little longer.
Return to the oven and allow to roast for another 10 minutes or so – until the tops match the undersides.
Meanwhile, combine onion, tomatoes and avocado in a bowl.
When the potatoes are done, remove from oven and place onto serving plates.
Top each coin with bruschetta salad mix and garnish with fresh basil leaves. Drizzle with balsamic glaze, serve, and enjoy!
CAMPBELL'S® HEALTHY REQUEST® BROCCOLI CHEESE POTATO TOPPER
This recipe comes from FamilyTime.com. It starts off, "Cream of broccoli soup is the secret ingredient that makes these broccoli and cheese topped potatoes especially delicious." Prep. time: 5 minutes; Cooking time: 5 minutes; Serves: 4
To view online, click here.
Ingredients
1 can Campbell's® Condensed Cream of Broccoli Soup
1/4 cup milk
dash ground black pepper
4 hot baked potatoes, split
1 cup cooked broccoli florets
1/4 cup shredded Cheddar cheese
Directions
Stir the soup, milk and black pepper in a small bowl.
Place the potatoes onto a microwavable plate. Top with the broccoli. Spoon the soup mixture over the broccoli. Sprinkle with the cheese.
Microwave on HIGH for 4 minutes or until the soup mixture is hot and the cheese is melted.
Ingredient Note: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.
CHEESECAKE FACTORY PUMPKIN GINGER CHEESECAKE
This was posted by someone named Dorie on a long-forgotten emailing list.
Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cup sugar
3 large eggs
1 1/2 cup mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Preheat the oven to 325 F or 300 F in convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60-70 minutes.Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Wednesday, November 5, 2014
Wednesday Meals
It's Wednesday...half-way to the weekend. Hopefully, you're week is going great so far. Here's today's recipes. Enjoy!
SWEET POTATO AND KALE FRITTATA WITH GOAT CHEESE
The first two recipes come the November 2012 issue of Vegetarian Times, pages 34 and 32. It begins, "Two fall produce favorites are paired here in a frittata that’s bursting with color, flavor, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese." Both serve 4 in 30 minutes or less.
You can view this online here.1 medium sweet potato, peeled and cut into 1/2-inch pieces (12 oz.)
8 large eggs
1 Tbs. Dijon mustard, divided
1 tsp. apple cider vinegar
1 Tbs. olive oil
1 small onion, diced (1 cup)
4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
1/2 cup crumbled goat cheese (2 oz.)
Preheat oven to 400°F. Place sweet potato pieces in medium microwave-safe bowl. Add 1/2 cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale, and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.
Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
Transfer skillet to oven. Bake 10 minutes, or until frittata is set in center.
Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.
nutritional information Per Wedge: Calories: 298; Protein: 18 g; Total Fat: 16 g; Saturated Fat: 6 g; Carbohydrates: 21 g; Cholesterol: 379 mg; Sodium: 318 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
PUMPKIN BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 2 loaves.
Dough:
2 packages Fleischmann's Active Dry Yeast
1/2 cup warm water (100-110 F)
1 1/4 cups skim milk
1/2 cup margarine
1/2 cup sugar
1 1/2 teaspoons salt
1 cup canned pumpkin
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves, ground
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon orange peel, grated
1 egg, beaten
2 cups bread flour
4 to 4 1/2 cups all-purpose flour
Solid shortening to coat 1 large bowl and two 9 x 5 x 3-inch loaf pans
Filling:
1/2 cup sugar
1 tablespoon cinnamon
Icing:
1 cup confectioners' sugar
5 teaspoons milk
Add yeast to 1/2 cup warm water & let stand for 10 minutes.
In large measuring cup or medium-sized saucepan, heat milk & margarine to 135 degrees (1 1/2 minutes in microwave and 4 minutes in saucepan). Pour this liquid into bowl, adding sugar, salt, canned pumpkin, cinnamon, cloves, ginger, nutmeg & grated orange peel. Let this mixture cool to lukewarm. Add egg.
Add 2 cups bread flour & mix thoroughly (you may use a mixer). Fold in yeast & all-purpose flour to make a soft dough. Knead until smooth & satiny, 10 minutes by hand, or 4 minutes in electric mixer or food processor fitted with dough hook. Place in greased bowl, turning to coat thoroughly. Cover with a damp towel & allow to rise in a warm, draft-free place until doubled, about 1 hour.
Combine sugar & cinnamon to make filling.
Knead down dough. Turn onto a lightly floured surface, divide into 2 equal portions, and let rest for 10 minutes. Grease two, 9 x 5 x 3-inch loaf pans.
Roll out half the dough into a rectangle 15 x 7 inches and sprinkle half with the filling. Roll up, starting at the smaller edge. Seal the edge and place the seam on the bottom of loaf pan; tuck in ends. Repeat with rest of dough. Cover with a damp towel and allow to rise in a warm, draft-free place until just above the edge of the pan.
Preheat oven to 350 degrees. Bake 30 to 35 minutes, until golden brown. Allow to cool.
Combine confectioners' sugar with milk & drizzle loaves with icing.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
SWEET POTATO AND KALE FRITTATA WITH GOAT CHEESE
The first two recipes come the November 2012 issue of Vegetarian Times, pages 34 and 32. It begins, "Two fall produce favorites are paired here in a frittata that’s bursting with color, flavor, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese." Both serve 4 in 30 minutes or less.
You can view this online here.1 medium sweet potato, peeled and cut into 1/2-inch pieces (12 oz.)
8 large eggs
1 Tbs. Dijon mustard, divided
1 tsp. apple cider vinegar
1 Tbs. olive oil
1 small onion, diced (1 cup)
4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
1/2 cup crumbled goat cheese (2 oz.)
Preheat oven to 400°F. Place sweet potato pieces in medium microwave-safe bowl. Add 1/2 cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale, and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.
Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
Transfer skillet to oven. Bake 10 minutes, or until frittata is set in center.
Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.
nutritional information Per Wedge: Calories: 298; Protein: 18 g; Total Fat: 16 g; Saturated Fat: 6 g; Carbohydrates: 21 g; Cholesterol: 379 mg; Sodium: 318 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
PUMPKIN BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 2 loaves.
Dough:
2 packages Fleischmann's Active Dry Yeast
1/2 cup warm water (100-110 F)
1 1/4 cups skim milk
1/2 cup margarine
1/2 cup sugar
1 1/2 teaspoons salt
1 cup canned pumpkin
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves, ground
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon orange peel, grated
1 egg, beaten
2 cups bread flour
4 to 4 1/2 cups all-purpose flour
Solid shortening to coat 1 large bowl and two 9 x 5 x 3-inch loaf pans
Filling:
1/2 cup sugar
1 tablespoon cinnamon
Icing:
1 cup confectioners' sugar
5 teaspoons milk
Add yeast to 1/2 cup warm water & let stand for 10 minutes.
In large measuring cup or medium-sized saucepan, heat milk & margarine to 135 degrees (1 1/2 minutes in microwave and 4 minutes in saucepan). Pour this liquid into bowl, adding sugar, salt, canned pumpkin, cinnamon, cloves, ginger, nutmeg & grated orange peel. Let this mixture cool to lukewarm. Add egg.
Add 2 cups bread flour & mix thoroughly (you may use a mixer). Fold in yeast & all-purpose flour to make a soft dough. Knead until smooth & satiny, 10 minutes by hand, or 4 minutes in electric mixer or food processor fitted with dough hook. Place in greased bowl, turning to coat thoroughly. Cover with a damp towel & allow to rise in a warm, draft-free place until doubled, about 1 hour.
Combine sugar & cinnamon to make filling.
Knead down dough. Turn onto a lightly floured surface, divide into 2 equal portions, and let rest for 10 minutes. Grease two, 9 x 5 x 3-inch loaf pans.
Roll out half the dough into a rectangle 15 x 7 inches and sprinkle half with the filling. Roll up, starting at the smaller edge. Seal the edge and place the seam on the bottom of loaf pan; tuck in ends. Repeat with rest of dough. Cover with a damp towel and allow to rise in a warm, draft-free place until just above the edge of the pan.
Preheat oven to 350 degrees. Bake 30 to 35 minutes, until golden brown. Allow to cool.
Combine confectioners' sugar with milk & drizzle loaves with icing.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
Tuesday, September 2, 2014
Fall Food
Ahhh... fall is in the air, the whether is (hopefully) cooling off, and fall-ish stuff is in the produce aisle. Here's to fall. Enjoy!
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
CHERRY CRANBERRY SAUCE
Rebecca Franklin, who runs the French Food blog on About.com, wrote, “This easy cherry cranberry sauce recipe has a wonderfully fresh and vivid berry flavor. Try it warm over roast poultry or duck for a delicious entree. For an easy, healthy breakfast, layer chilled cranberry cherry relish with yogurt or spread it onto multigrain toast.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield:6 to 8 servings
Ingredients:
15 ounces cherries, pitted
12 ounces fresh cranberries
1 cup water
3/4 to 1 cup sugar
1 strip fresh orange zest
Preparation:
Place all the ingredients in a large saucepan set over medium heat, and bring them to a boil. Reduce the heat and simmer the fruit, stirring occasionally, for 15 minutes, or until the cranberries burst. Remove the orange zest and serve the cranberry cherry relish warm or chilled.
VEGAN PUMPKIN GRATIN
Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4
Ingredients:
For the bread crumb topping:
3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)
1/4 cup shredded dairy-free cheese, such as Daiya
1/2 t. salt
1/8 t. freshly ground pepper
For the Filling:
3 cups pumpkin puree (from either steamed or canned pumpkin)
1/4 cup dairy-free sour cream, such as Tofutti
2 T. white granulated sugar
1 t. salt
1/2 t. sage
1/2 t. marjoram
1/2 cup finely chopped scallions (also known as green onions)
2 medium Bosc pears, cored and chopped
Freshly ground pepper, to taste
4 T. softened dairy-free soy margarine, cut into small pieces
Preparation:
Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.
Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.
Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.
Cook's Notes:
For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.
For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.
To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!
LOW FAT PUMPKIN CRANBERRY MUFFINS
Fiona Haynes, About.com's Low Fat Cooking guide, writes, “Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.”
Prep Time: 10 minutes; Cook Time: 25 minutes
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup pumpkin puree
1 large egg, lightly beaten
1/4 cup canola oil
1 cup nonfat milk
1 cup fresh cranberries, chopped
Preparation:
Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes. Makes 12 muffins.
Per Muffin: Calories 193, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 171mg, Carbohydrate 32.6, Fiber 1.7g, Protein 3.6g
PUMPKIN CHEESE-SWIRLED PIE
Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.
1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell
Preheat oven to 325 F.
In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Carbohydrates: 15 g; Cholesterol: 1 g; Sodium: 318 mg; Fat: 3g; Exchanges: 1 Starch
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
CHERRY CRANBERRY SAUCE
Rebecca Franklin, who runs the French Food blog on About.com, wrote, “This easy cherry cranberry sauce recipe has a wonderfully fresh and vivid berry flavor. Try it warm over roast poultry or duck for a delicious entree. For an easy, healthy breakfast, layer chilled cranberry cherry relish with yogurt or spread it onto multigrain toast.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield:6 to 8 servings
Ingredients:
15 ounces cherries, pitted
12 ounces fresh cranberries
1 cup water
3/4 to 1 cup sugar
1 strip fresh orange zest
Preparation:
Place all the ingredients in a large saucepan set over medium heat, and bring them to a boil. Reduce the heat and simmer the fruit, stirring occasionally, for 15 minutes, or until the cranberries burst. Remove the orange zest and serve the cranberry cherry relish warm or chilled.
VEGAN PUMPKIN GRATIN
Ashley Adams is the Dairy Free Cooking guide for About.com. She writes, “Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how! As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4
Ingredients:
For the bread crumb topping:
3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)
1/4 cup shredded dairy-free cheese, such as Daiya
1/2 t. salt
1/8 t. freshly ground pepper
For the Filling:
3 cups pumpkin puree (from either steamed or canned pumpkin)
1/4 cup dairy-free sour cream, such as Tofutti
2 T. white granulated sugar
1 t. salt
1/2 t. sage
1/2 t. marjoram
1/2 cup finely chopped scallions (also known as green onions)
2 medium Bosc pears, cored and chopped
Freshly ground pepper, to taste
4 T. softened dairy-free soy margarine, cut into small pieces
Preparation:
Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.
Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.
Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.
Cook's Notes:
For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.
For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.
To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!
LOW FAT PUMPKIN CRANBERRY MUFFINS
Fiona Haynes, About.com's Low Fat Cooking guide, writes, “Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.”
Prep Time: 10 minutes; Cook Time: 25 minutes
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup pumpkin puree
1 large egg, lightly beaten
1/4 cup canola oil
1 cup nonfat milk
1 cup fresh cranberries, chopped
Preparation:
Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes. Makes 12 muffins.
Per Muffin: Calories 193, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 171mg, Carbohydrate 32.6, Fiber 1.7g, Protein 3.6g
PUMPKIN CHEESE-SWIRLED PIE
Got this from one of the many emailing lists that I was on years ago. Not sure which list, or who sent it. It makes 8 servings.
1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell
Preheat oven to 325 F.
In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Carbohydrates: 15 g; Cholesterol: 1 g; Sodium: 318 mg; Fat: 3g; Exchanges: 1 Starch
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