The weather has been cooling off a little here in Florida, signaling autumn. And while it isn't quite the same as fall in the rest of the U.S., it does warrant having autumn-ish food. Enjoy!
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ROASTED APPLE AND WINTER SQUASH SOUP
This also comes from TheKitchen, and can be viewed online here. Serves 4.
3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
1 medium yellow onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups unsalted vegetable broth
Garnish
1 medium sweet-tart apple
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream (half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
ROASTED ACORN SQUASH WITH BROWN SUGAR AND BUTTER
This has got to be one of my favorite ways to cook acorn squash. It's simple, but tastes great. This one comes by way of Kathy Kingsley, About.com's American Food guide. She writes, "Brown sugar and butter enhances the flavor of this fall favorite. It makes a great side with roast pork, turkey or chicken."
Prep time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yield: Serves 4
This can be viewed online here.
Ingredients:
2 acorn squash (about 1 1/2 lb.), unpeeled, halved lengthwise, and seeded
Kosher salt and freshly ground pepper to taste
4 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon grated nutmeg
Preparation Preheat the oven to 400°F.
Place the squash halves, cut side down, on a large rimmed baking sheet and roast for 15 minutes.
Meanwhile, melt the butter with the brown sugar in a small saucepan over medium heat, stirring, until golden brown, 4 to 6 minutes. Remove the pan for the heat and stir in nutmeg. Turn the squash halves over and pour and brush the butter mixture over the inside of the squash halves.
Continue roasting until the squash halves are just tender when pierced with the tip of a knife, 20 to 30 minutes more. Place the squash halves on a serving platter and serve.
CHILI CON CARNE
Yield: 8 servings (about 1 cup each)
View online: http://diabeticgourmet.com/recipes/html/782.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
Vegetable cooking spray
1 pound 95% lean ground beef
1-1/2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic, minced
1-2 tablespoons chili powder
2 teaspoons dried cumin
1 teaspoon dried oregano leaves
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
1 can (6 ounces) reduced-sodium tomato paste
3/4 cup beer or reduced-sodium beef broth
1 tablespoon packed light brown sugar
2-3 teaspoons unsweetened cocoa
1 can (15 ounces) red kidney beans, rinsed, drained
Salt and pepper, to taste
1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
1/2 cup thinly sliced green onions and tops
1/2 cup fat-free sour cream
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.
Nutritional Information Per Serving: Calories: 220; Protein: 21.9 g; Fat: 3.6 g; Sodium: 224 mg; Cholesterol: 32.5 mg; Saturated Fat: 1 g; Carbohydrates: 28.7 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
Showing posts with label Pumpkin Spice Whoopie Pies. Show all posts
Showing posts with label Pumpkin Spice Whoopie Pies. Show all posts
Wednesday, October 7, 2015
Tuesday, September 8, 2015
Tuesday Recipes
The weather should start cooling off a little here in Florida, signaling autumn. (Since yesterday was Labor Day, that pushes us closer to autumn, too!) And while it isn't quite the same as fall in the rest of the U.S., it does warrant having autumn-ish food. Enjoy!
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ROASTED APPLE AND WINTER SQUASH SOUP
This also comes from TheKitchen, and can be viewed online here. Serves 4.
3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
1 medium yellow onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups unsalted vegetable broth
Garnish
1 medium sweet-tart apple
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)
ROASTED ACORN SQUASH WITH BROWN SUGAR AND BUTTER
This has got to be one of my favorite ways to cook acorn squash. It's simple, but tastes great. This one comes by way of Kathy Kingsley, About.com's American Food guide. She writes, "Brown sugar and butter enhances the flavor of this fall favorite. It makes a great side with roast pork, turkey or chicken."
Prep time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yield: Serves 4
This can be viewed online here.
Ingredients:
2 acorn squash (about 1 1/2 lb.), unpeeled, halved lengthwise, and seeded
Kosher salt and freshly ground pepper to taste
4 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon grated nutmeg
Preparation Preheat the oven to 400°F.
Place the squash halves, cut side down, on a large rimmed baking sheet and roast for 15 minutes.
Meanwhile, melt the butter with the brown sugar in a small saucepan over medium heat, stirring, until golden brown, 4 to 6 minutes. Remove the pan for the heat and stir in nutmeg. Turn the squash halves over and pour and brush the butter mixture over the inside of the squash halves.
Continue roasting until the squash halves are just tender when pierced with the tip of a knife, 20 to 30 minutes more. Place the squash halves on a serving platter and serve.
CHILI CON CARNE
Yield: 8 servings (about 1 cup each)
View online: http://diabeticgourmet.com/recipes/html/782.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
Vegetable cooking spray
1 pound 95% lean ground beef
1-1/2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic, minced
1-2 tablespoons chili powder
2 teaspoons dried cumin
1 teaspoon dried oregano leaves
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
1 can (6 ounces) reduced-sodium tomato paste
3/4 cup beer or reduced-sodium beef broth
1 tablespoon packed light brown sugar
2-3 teaspoons unsweetened cocoa
1 can (15 ounces) red kidney beans, rinsed, drained
Salt and pepper, to taste
1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
1/2 cup thinly sliced green onions and tops
1/2 cup fat-free sour cream
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.
Nutritional Information Per Serving: Calories: 220; Protein: 21.9 g; Fat: 3.6 g; Sodium: 224 mg; Cholesterol: 32.5 mg; Saturated Fat: 1 g; Carbohydrates: 28.7 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ROASTED APPLE AND WINTER SQUASH SOUP
This also comes from TheKitchen, and can be viewed online here. Serves 4.
3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
1 medium yellow onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups unsalted vegetable broth
Garnish
1 medium sweet-tart apple
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)
ROASTED ACORN SQUASH WITH BROWN SUGAR AND BUTTER
This has got to be one of my favorite ways to cook acorn squash. It's simple, but tastes great. This one comes by way of Kathy Kingsley, About.com's American Food guide. She writes, "Brown sugar and butter enhances the flavor of this fall favorite. It makes a great side with roast pork, turkey or chicken."
Prep time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yield: Serves 4
This can be viewed online here.
Ingredients:
2 acorn squash (about 1 1/2 lb.), unpeeled, halved lengthwise, and seeded
Kosher salt and freshly ground pepper to taste
4 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon grated nutmeg
Preparation Preheat the oven to 400°F.
Place the squash halves, cut side down, on a large rimmed baking sheet and roast for 15 minutes.
Meanwhile, melt the butter with the brown sugar in a small saucepan over medium heat, stirring, until golden brown, 4 to 6 minutes. Remove the pan for the heat and stir in nutmeg. Turn the squash halves over and pour and brush the butter mixture over the inside of the squash halves.
Continue roasting until the squash halves are just tender when pierced with the tip of a knife, 20 to 30 minutes more. Place the squash halves on a serving platter and serve.
CHILI CON CARNE
Yield: 8 servings (about 1 cup each)
View online: http://diabeticgourmet.com/recipes/html/782.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
Vegetable cooking spray
1 pound 95% lean ground beef
1-1/2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic, minced
1-2 tablespoons chili powder
2 teaspoons dried cumin
1 teaspoon dried oregano leaves
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
1 can (6 ounces) reduced-sodium tomato paste
3/4 cup beer or reduced-sodium beef broth
1 tablespoon packed light brown sugar
2-3 teaspoons unsweetened cocoa
1 can (15 ounces) red kidney beans, rinsed, drained
Salt and pepper, to taste
1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
1/2 cup thinly sliced green onions and tops
1/2 cup fat-free sour cream
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.
Nutritional Information Per Serving: Calories: 220; Protein: 21.9 g; Fat: 3.6 g; Sodium: 224 mg; Cholesterol: 32.5 mg; Saturated Fat: 1 g; Carbohydrates: 28.7 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
Tuesday, March 31, 2015
Week Day Meals
Today's blog is a little late, but sometimes that can't be helped. In the meantime, enjoy!
ANGEL HAIR PASTA WITH PESTO
This comes from Tyler Florence of The Food Network's How to Boil Water. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield:4 to 6 as a side dish; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/angel-hair-pasta-with-pesto-recipe.print.html?oc=linkback
Ingredients
Leaves from 2 bunch fresh basil2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta
Directions
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
MIXED BERRY COBBLER
This comes from some long-forgotten emailing list. Makes 8 servings
Filling
6 cups fresh or frozen (unthawed) mixed berries (blueberries, blackberries,raspberries and/or strawberries)
3/4 cup regular or nonalcoholic sweet fruit wine, such as blackberry or cherry
2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
Topping
1 3/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup chopped toasted walnuts or pecans*
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
Heat oven to 350°F. Place berries in 8-inch square baking dish; add wine and vanilla. Sprinkle with sugar, tapioca and cinnamon (no need to stir).
In large bowl, stir together all topping ingredients; sprinkle over fruit. Pat down gently.
Bake 1 hour or until top is golden brown and juices are bubbling. Serve warm or at room temperature.
TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.
PER SERVING: 575 calories, 26 g total fat (12 g saturated fat), 7.5 g protein, 80.5 g carbohydrate, 45 mg cholesterol, 135 mg sodium, 7 g fiber
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
CLASSIC BLUEBERRY PIE
Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/601.shtml
Ingredients
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
ANGEL HAIR PASTA WITH PESTO
This comes from Tyler Florence of The Food Network's How to Boil Water. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield:4 to 6 as a side dish; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/angel-hair-pasta-with-pesto-recipe.print.html?oc=linkback
Ingredients
Leaves from 2 bunch fresh basil2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta
Directions
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
MIXED BERRY COBBLER
This comes from some long-forgotten emailing list. Makes 8 servings
Filling
6 cups fresh or frozen (unthawed) mixed berries (blueberries, blackberries,raspberries and/or strawberries)
3/4 cup regular or nonalcoholic sweet fruit wine, such as blackberry or cherry
2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
Topping
1 3/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup chopped toasted walnuts or pecans*
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
Heat oven to 350°F. Place berries in 8-inch square baking dish; add wine and vanilla. Sprinkle with sugar, tapioca and cinnamon (no need to stir).
In large bowl, stir together all topping ingredients; sprinkle over fruit. Pat down gently.
Bake 1 hour or until top is golden brown and juices are bubbling. Serve warm or at room temperature.
TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.
PER SERVING: 575 calories, 26 g total fat (12 g saturated fat), 7.5 g protein, 80.5 g carbohydrate, 45 mg cholesterol, 135 mg sodium, 7 g fiber
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
CLASSIC BLUEBERRY PIE
Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/601.shtml
Ingredients
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
Tuesday, October 7, 2014
Weekday Recipes
The weather has been cooling off a little here in Florida, signaling autumn. And while it isn't quite the same as fall in the rest of the U.S., it does warrant having autumn-ish food. Enjoy!
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ROASTED APPLE AND WINTER SQUASH SOUP
This also comes from TheKitchen, and can be viewed online here. Serves 4.
3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
1 medium yellow onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups unsalted vegetable broth
Garnish
1 medium sweet-tart apple
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)
ROASTED ACORN SQUASH WITH BROWN SUGAR AND BUTTER
This has got to be one of my favorite ways to cook acorn squash. It's simple, but tastes great. This one comes by way of Kathy Kingsley, About.com's American Food guide. She writes, "Brown sugar and butter enhances the flavor of this fall favorite. It makes a great side with roast pork, turkey or chicken."
Prep time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yield: Serves 4
This can be viewed online here.
Ingredients:
2 acorn squash (about 1 1/2 lb.), unpeeled, halved lengthwise, and seeded
Kosher salt and freshly ground pepper to taste
4 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon grated nutmeg
Preparation Preheat the oven to 400°F.
Place the squash halves, cut side down, on a large rimmed baking sheet and roast for 15 minutes.
Meanwhile, melt the butter with the brown sugar in a small saucepan over medium heat, stirring, until golden brown, 4 to 6 minutes. Remove the pan for the heat and stir in nutmeg. Turn the squash halves over and pour and brush the butter mixture over the inside of the squash halves.
Continue roasting until the squash halves are just tender when pierced with the tip of a knife, 20 to 30 minutes more. Place the squash halves on a serving platter and serve.
CHILI CON CARNE
Yield: 8 servings (about 1 cup each)
View online: http://diabeticgourmet.com/recipes/html/782.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
Vegetable cooking spray
1 pound 95% lean ground beef
1-1/2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic, minced
1-2 tablespoons chili powder
2 teaspoons dried cumin
1 teaspoon dried oregano leaves
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
1 can (6 ounces) reduced-sodium tomato paste
3/4 cup beer or reduced-sodium beef broth
1 tablespoon packed light brown sugar
2-3 teaspoons unsweetened cocoa
1 can (15 ounces) red kidney beans, rinsed, drained
Salt and pepper, to taste
1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
1/2 cup thinly sliced green onions and tops
1/2 cup fat-free sour cream
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.
Nutritional Information Per Serving: Calories: 220; Protein: 21.9 g; Fat: 3.6 g; Sodium: 224 mg; Cholesterol: 32.5 mg; Saturated Fat: 1 g; Carbohydrates: 28.7 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ROASTED APPLE AND WINTER SQUASH SOUP
This also comes from TheKitchen, and can be viewed online here. Serves 4.
3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
1 medium yellow onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups unsalted vegetable broth
Garnish
1 medium sweet-tart apple
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)
ROASTED ACORN SQUASH WITH BROWN SUGAR AND BUTTER
This has got to be one of my favorite ways to cook acorn squash. It's simple, but tastes great. This one comes by way of Kathy Kingsley, About.com's American Food guide. She writes, "Brown sugar and butter enhances the flavor of this fall favorite. It makes a great side with roast pork, turkey or chicken."
Prep time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yield: Serves 4
This can be viewed online here.
Ingredients:
2 acorn squash (about 1 1/2 lb.), unpeeled, halved lengthwise, and seeded
Kosher salt and freshly ground pepper to taste
4 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon grated nutmeg
Preparation Preheat the oven to 400°F.
Place the squash halves, cut side down, on a large rimmed baking sheet and roast for 15 minutes.
Meanwhile, melt the butter with the brown sugar in a small saucepan over medium heat, stirring, until golden brown, 4 to 6 minutes. Remove the pan for the heat and stir in nutmeg. Turn the squash halves over and pour and brush the butter mixture over the inside of the squash halves.
Continue roasting until the squash halves are just tender when pierced with the tip of a knife, 20 to 30 minutes more. Place the squash halves on a serving platter and serve.
CHILI CON CARNE
Yield: 8 servings (about 1 cup each)
View online: http://diabeticgourmet.com/recipes/html/782.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Ingredients
Vegetable cooking spray
1 pound 95% lean ground beef
1-1/2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic, minced
1-2 tablespoons chili powder
2 teaspoons dried cumin
1 teaspoon dried oregano leaves
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
1 can (6 ounces) reduced-sodium tomato paste
3/4 cup beer or reduced-sodium beef broth
1 tablespoon packed light brown sugar
2-3 teaspoons unsweetened cocoa
1 can (15 ounces) red kidney beans, rinsed, drained
Salt and pepper, to taste
1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
1/2 cup thinly sliced green onions and tops
1/2 cup fat-free sour cream
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.
Nutritional Information Per Serving: Calories: 220; Protein: 21.9 g; Fat: 3.6 g; Sodium: 224 mg; Cholesterol: 32.5 mg; Saturated Fat: 1 g; Carbohydrates: 28.7 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
Friday, August 29, 2014
Yummy Friday Recipes
Is there anything better than Friday, with the weekend ahead? A three-day weekend, of course! With Labor Day on Monday, most of us in the U.S. feel like it's the end of summer. Here are some recipes to get you through the weekend. Enjoy!
PLUM AND ROSEMARY JAM
This comes from Seattle's Macrina Bakery. If you aren't on their emailing list, you really should sign up. And if you're ever in Seattle, stop by. I know that if I'm ever on a road trip that way, I soooo plan to stop in!
The recipe starts off, “Savory jams often take a backseat to their sweet counterparts, but they add an unexpected thrum of flavor to everyday dishes. For an easy appetizer, spread this Plum & Rosemary Jam on a toasted wedge of our Pizza Bianca or layer it on our Seeded Sardinian Flatbread with your favorite cheese. As a topping for a juicy lamb burger or roasted pork sandwich, this jam is a game-changer. If using Italian plums instead of red plums, be sure to use less sugar to accommodate the sweetness of the fruit.” Makes 1/2 cup.
Ingredients
1 tablespoon pure olive oil
1 tablespoon, plus 1 teaspoon finely chopped red onion
1 tablespoon finely chopped fresh ginger
1/2 teaspoon freshly ground coriander seed
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 1/2 cups pitted plums, medium dice
1/2 teaspoon finely chopped fresh rosemary
Preparation
1. In a medium saucepan over medium heat, add the olive oil, onion, ginger and coriander. Cook for 2 to 3 minutes, stirring constantly to avoid browning.
Add the vinegar, brown sugar and plums and cook for 20 to 25 minutes over low heat to reduce the moisture from the plums. During the last 5 minutes of cooking time, stir the rosemary into the plum mixture.
Remove the pan from heat and let the jam cool to room temperature. Transfer jam to an airtight container and store in refrigerator for up to 10 days.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
AUTUMN SQUASH CASSEROLE
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
CLASSIC BLUEBERRY PIE
Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
RASPBERRY-LEMONADE SORBET
From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “ Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.
5 cups fresh or frozen raspberries
1 cup sugar
1/2 cup lemon juice
Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)
Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.
Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.
nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free
FIESTA SLAW
Makes 10 servings. Find online here.
Ingredients
5 Tbsp. fresh lime juice
3 Tbsp. reduced-fat mayonnaise
5 cloves garlic, finely minced
2 tsp. canned chipotle chilies, rinsed, drained and chopped
1 Tbsp. honey
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin
1 large yellow bell pepper, cut into thin strips
12 oz. jicama, peeled, cut into thin strips
1/3 cup (packed) fresh cilantro leaves, minced
Salt and freshly ground black pepper
Directions
Puree first 5 ingredients in a blender or food processor until dressing is smooth.
Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)
Serve at room temperature.
Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable
PLUM AND ROSEMARY JAM
This comes from Seattle's Macrina Bakery. If you aren't on their emailing list, you really should sign up. And if you're ever in Seattle, stop by. I know that if I'm ever on a road trip that way, I soooo plan to stop in!
The recipe starts off, “Savory jams often take a backseat to their sweet counterparts, but they add an unexpected thrum of flavor to everyday dishes. For an easy appetizer, spread this Plum & Rosemary Jam on a toasted wedge of our Pizza Bianca or layer it on our Seeded Sardinian Flatbread with your favorite cheese. As a topping for a juicy lamb burger or roasted pork sandwich, this jam is a game-changer. If using Italian plums instead of red plums, be sure to use less sugar to accommodate the sweetness of the fruit.” Makes 1/2 cup.
Ingredients
1 tablespoon pure olive oil
1 tablespoon, plus 1 teaspoon finely chopped red onion
1 tablespoon finely chopped fresh ginger
1/2 teaspoon freshly ground coriander seed
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 1/2 cups pitted plums, medium dice
1/2 teaspoon finely chopped fresh rosemary
Preparation
1. In a medium saucepan over medium heat, add the olive oil, onion, ginger and coriander. Cook for 2 to 3 minutes, stirring constantly to avoid browning.
Add the vinegar, brown sugar and plums and cook for 20 to 25 minutes over low heat to reduce the moisture from the plums. During the last 5 minutes of cooking time, stir the rosemary into the plum mixture.
Remove the pan from heat and let the jam cool to room temperature. Transfer jam to an airtight container and store in refrigerator for up to 10 days.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
AUTUMN SQUASH CASSEROLE
Ingredients
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
Directions
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
CLASSIC BLUEBERRY PIE
Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
RASPBERRY-LEMONADE SORBET
From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “ Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.
5 cups fresh or frozen raspberries
1 cup sugar
1/2 cup lemon juice
Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)
Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.
Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.
nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free
FIESTA SLAW
Makes 10 servings. Find online here.
Ingredients
5 Tbsp. fresh lime juice
3 Tbsp. reduced-fat mayonnaise
5 cloves garlic, finely minced
2 tsp. canned chipotle chilies, rinsed, drained and chopped
1 Tbsp. honey
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin
1 large yellow bell pepper, cut into thin strips
12 oz. jicama, peeled, cut into thin strips
1/3 cup (packed) fresh cilantro leaves, minced
Salt and freshly ground black pepper
Directions
Puree first 5 ingredients in a blender or food processor until dressing is smooth.
Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)
Serve at room temperature.
Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable
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