It's time for another Meatless Monday. Here are today's six vegetarian recipes to start your week off, including Fettuccine with Asparagus and Black Forrest Blizzard. Enjoy!
BROCCOLI RABE LASAGNA
This comes from David Tanis, in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
PUMPKIN APPLE MUFFINS
I know that some people will tell me that I can't post this recipe during the spring, because pumpkin is a fall flavor, and, in some ways, they're right. I tend to think of pumpkin as a fall-ish flavor, since pumpkins seem to be ready for harvest in the late summer and early autumn. But with canned pumpkin so readily available (for the most part), and the fact that I love the flavor of pumpkin, I figured I'd post this now. It's from the infamous long-since-forgotten-emailing-list. Makes 2 dozen.
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
BLUEBERRY-RICOTTA PANCAKES
This comes from WebMD, and begins, “Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.” Makes 4 servings.
To view this online, click here.
Ingredients
1/2 cup whole-wheat pastry flour
1/4 cup all-purpose flour, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup blueberries, fresh or frozen; not thawed
Instructions
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
FETTUCCINE WITH ASPARAGUS
This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Time: 25 minutes; make 4 servings.
To view this online, click here.
Ingredients
6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste
Preparation
Bring a large pot of salted water to boil.
Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
BOLOGNESE SAUCE
This comes from the April 2002 issue of Vegetarian Times. It begins, “Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.” Makes 6 servings.
To view this online, go to http://www.vegetariantimes.com/recipe/bolognese-sauce/.
8 oz. whole-grain tempeh
2 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbs. soy sauce or tamari
28-oz. can crushed tomatoes in puree
1 cup tomato purée
2 Tbs. chopped fresh basil or 2 tsp. dried
2 Tbs. chopped fresh parsley
2 tsp. dried oregano
1 small bay leaf
Using your hands, crumble tempeh into fine pieces. Set aside.
In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.
Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.
nutritional information Per Serving: Calories: 181; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Sodium: 358 mg; Fiber: 6 g; Vegan
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
Showing posts with label WebMD. Show all posts
Showing posts with label WebMD. Show all posts
Monday, April 15, 2019
Sunday, October 28, 2018
Pumpkins
Most of us associate certain foods with certain seasons or holidays: fresh blueberries, hot dogs, and ice tea with summer, stews and soups with fall and winter. Pumpkins are also associated with fall and winter, at least in North America. Yet it is one of those foods that can be enjoyed year 'round. While its flavor wows our taste buds, the pumpkin is packed with vitamin A and loaded with fiber. It tastes good, even as it's good for you.
Here are six yummy pumpkin recipes to help you through the day (and season), including two Pumpkin Soup recipes and Vegan Pumpkin Cheesecake Brownies. Enjoy!
MARBLED PUMPKIN BROWNIES
I'm really not sure where I found the first two recipes. The brownie recipe makes 10 servings.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional
Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.
Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.
Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.
Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.
Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.
PUMPKIN SOUP
Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups veggie broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
PUMPKIN BUBBLE SPICE RING
Years ago, when my family and I broke down and got cable TV. One chilly, dreary January day, I was channel surfing and ran across Breaking Bread With Father Dominic on the Food Network. Unfortunately, his show no longer airs on the network.
This recipe and the next were from Breaking Bread.
YIELD: 1 ring; about 12 servings.
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package FLEISCHMANN’S RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
PUMPKIN RAISIN BATTER CAKE (from Breaking Bread)
YIELD: 1 cake
4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans, toasted
Powdered sugar, optional
In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter.
Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.
PUMPKIN SOUP
This recipe is from an article on WebMD titled "Three Tasty Reasons to Move Pumpkins From the Porch to the Pantry," by Jeanie Lerche Davis. It can be found athttp://www.webmd.com/food-recipes/features/pumpkin-recipes-packed-nutrition.
Note: The recipe originally called for chicken broth; I changed it to vegetable broth.
Makes 6 Servings
1 tablespoon butter
1 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed (1/2-inch) sweet potato
1/4 teaspoon salt
2 14 1/2-ounce cans fat-free, low-sodium vegetable broth
1 15-ounce can pumpkin
1 cup 1% low-fat milk
1 tablespoon fresh lime juice
2 tablespoons chopped fresh chives (optional)
1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; sauté 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
2. Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often. (Do not boil.) Remove from heat; stir in juice. Garnish with chives, if desired. Yield: 6 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 121 (21% from fat); FAT 2.8g (satfat 1.6g, monofat 0.7g, polyfat 0.2g); PROTEIN 5.1g; CARBOHYDRATES 19.7g; FIBER 3.5g; CHOLESTEROL 7mg; IRON 1.5mg; SODIUM 565mg; CALCIUM 85mg.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
Here are six yummy pumpkin recipes to help you through the day (and season), including two Pumpkin Soup recipes and Vegan Pumpkin Cheesecake Brownies. Enjoy!
MARBLED PUMPKIN BROWNIES
I'm really not sure where I found the first two recipes. The brownie recipe makes 10 servings.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional
Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.
Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.
Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.
Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.
Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.
PUMPKIN SOUP
Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups veggie broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
PUMPKIN BUBBLE SPICE RING
Years ago, when my family and I broke down and got cable TV. One chilly, dreary January day, I was channel surfing and ran across Breaking Bread With Father Dominic on the Food Network. Unfortunately, his show no longer airs on the network.
This recipe and the next were from Breaking Bread.
YIELD: 1 ring; about 12 servings.
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package FLEISCHMANN’S RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
PUMPKIN RAISIN BATTER CAKE (from Breaking Bread)
YIELD: 1 cake
4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans, toasted
Powdered sugar, optional
In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter.
Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.
PUMPKIN SOUP
This recipe is from an article on WebMD titled "Three Tasty Reasons to Move Pumpkins From the Porch to the Pantry," by Jeanie Lerche Davis. It can be found athttp://www.webmd.com/food-recipes/features/pumpkin-recipes-packed-nutrition.
Note: The recipe originally called for chicken broth; I changed it to vegetable broth.
Makes 6 Servings
1 tablespoon butter
1 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed (1/2-inch) sweet potato
1/4 teaspoon salt
2 14 1/2-ounce cans fat-free, low-sodium vegetable broth
1 15-ounce can pumpkin
1 cup 1% low-fat milk
1 tablespoon fresh lime juice
2 tablespoons chopped fresh chives (optional)
1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; sauté 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
2. Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often. (Do not boil.) Remove from heat; stir in juice. Garnish with chives, if desired. Yield: 6 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 121 (21% from fat); FAT 2.8g (satfat 1.6g, monofat 0.7g, polyfat 0.2g); PROTEIN 5.1g; CARBOHYDRATES 19.7g; FIBER 3.5g; CHOLESTEROL 7mg; IRON 1.5mg; SODIUM 565mg; CALCIUM 85mg.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
Wednesday, May 25, 2016
Wednesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
MISO CHICKEN
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Time: 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
MISO CHICKEN
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Time: 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
Tuesday, May 17, 2016
Tuesday Recipes
Enjoy!
CHICKEN, CHEESE, AND PENNE PASTA BAKE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Serve this chicken and penne bake to your family any day of the week, or take it along to a potluck. Add a tossed salad and warm bread or rolls to this casserole for a perfect meal.” Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces penne pasta
1 tablespoons extra virgin olive oil
1 to 1 1/2 pounds boneless chicken breast halves, cut in small cubes
6 to 8 ounces sliced mushrooms
1/2 teaspoon Creole seasoning or a seasoned salt blend
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1 cup chicken broth
2 cups shredded Mozzarella cheese, divided
1 cup natural shredded Parmesan cheese, divided, about 3 ounces
salt and pepper, to taste
1 package frozen artichoke quarters or halves, cooked, or 1 can (about 15 ounces), drained
paprika, optional
Preparation
Heat oven to 350°. Grease a 2- to 2 1/2-quart baking dish.
Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside.
Heat olive oil in a large skillet. Add chicken, mushrooms, and Creole seasoning. Cook until chicken is cooked through and mushrooms are lightly browned. Remove the chicken and mushroom mixture to a bowl and set aside.
Melt the butter in the same skillet and stir in garlic. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth. Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and about half of the Parmesan cheese and cook until melted. Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as desired.
Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika.
Bake for 20 to 30 minutes, until lightly browned and bubbly.
TANDOORI-STYLE CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. If you haven’t already signed up for the Times’ cooking e-newsletter, I highly recommend it.
For this recipe, Melissa wrote, “Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers — if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.” Time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup plain yogurt
1/4 cup fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 small onion, peeled and cut into chunks
1 jalapeño, stemmed, and seeded if desired
1 inch-long piece gingerroot, peeled and sliced into coins
2 garlic cloves, peeled
4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
Vegetable oil, for brushing
Lime wedges, for garnish
Preparation
For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
BAINGAN BHARTA
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Time: about 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala
Preparation
Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
SOUTHERN FRUIT AMBROSIA
This is from the infamous long-since-forgotten-emailing-list. Serves ten.
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1 1/2 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight.
BLUEBERRY-RICOTTA PANCAKES
This comes from WebMD, and begins, “Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.” Makes 4 servings.
To view this online, click here.
Ingredients
1/2 cup whole-wheat pastry flour
1/4 cup all-purpose flour, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup blueberries, fresh or frozen; not thawed
Instructions
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
NO BAKE CHOCOLATE BANANA ENGERY BALLS
This comes from an e-newsletter that I recently discovered, Julie’s Eats & Treats. What I’ve seen so far looks pretty good! Prep Time: 45 minutes; Total Time: 45 minutes; Yield: 30 Energy Balls; Serving Size: 1 Energy Ball
To view this online, click here.
Ingredients
2 c. quick oats
2 ripe bananas
2/3 c. unsweetened coconut flakes
1/2 c. peanut butter
2 Tbsp flaxseed
1 Tbsp chia seed
1 tsp cinnamon
1 tsp vanilla
1 Tbsp Truvía® Nectar
1/2 c. mini chocolate chips
Instructions
Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour.
Roll into 30 balls.
Refrigerate for up to one week or freeze.
CHICKEN, CHEESE, AND PENNE PASTA BAKE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Serve this chicken and penne bake to your family any day of the week, or take it along to a potluck. Add a tossed salad and warm bread or rolls to this casserole for a perfect meal.” Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces penne pasta
1 tablespoons extra virgin olive oil
1 to 1 1/2 pounds boneless chicken breast halves, cut in small cubes
6 to 8 ounces sliced mushrooms
1/2 teaspoon Creole seasoning or a seasoned salt blend
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1 cup chicken broth
2 cups shredded Mozzarella cheese, divided
1 cup natural shredded Parmesan cheese, divided, about 3 ounces
salt and pepper, to taste
1 package frozen artichoke quarters or halves, cooked, or 1 can (about 15 ounces), drained
paprika, optional
Preparation
Heat oven to 350°. Grease a 2- to 2 1/2-quart baking dish.
Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside.
Heat olive oil in a large skillet. Add chicken, mushrooms, and Creole seasoning. Cook until chicken is cooked through and mushrooms are lightly browned. Remove the chicken and mushroom mixture to a bowl and set aside.
Melt the butter in the same skillet and stir in garlic. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth. Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and about half of the Parmesan cheese and cook until melted. Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as desired.
Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika.
Bake for 20 to 30 minutes, until lightly browned and bubbly.
TANDOORI-STYLE CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. If you haven’t already signed up for the Times’ cooking e-newsletter, I highly recommend it.
For this recipe, Melissa wrote, “Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers — if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.” Time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup plain yogurt
1/4 cup fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 small onion, peeled and cut into chunks
1 jalapeño, stemmed, and seeded if desired
1 inch-long piece gingerroot, peeled and sliced into coins
2 garlic cloves, peeled
4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
Vegetable oil, for brushing
Lime wedges, for garnish
Preparation
For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
BAINGAN BHARTA
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Time: about 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala
Preparation
Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
SOUTHERN FRUIT AMBROSIA
This is from the infamous long-since-forgotten-emailing-list. Serves ten.
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1 1/2 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight.
BLUEBERRY-RICOTTA PANCAKES
This comes from WebMD, and begins, “Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.” Makes 4 servings.
To view this online, click here.
Ingredients
1/2 cup whole-wheat pastry flour
1/4 cup all-purpose flour, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup blueberries, fresh or frozen; not thawed
Instructions
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
NO BAKE CHOCOLATE BANANA ENGERY BALLS
This comes from an e-newsletter that I recently discovered, Julie’s Eats & Treats. What I’ve seen so far looks pretty good! Prep Time: 45 minutes; Total Time: 45 minutes; Yield: 30 Energy Balls; Serving Size: 1 Energy Ball
To view this online, click here.
Ingredients
2 c. quick oats
2 ripe bananas
2/3 c. unsweetened coconut flakes
1/2 c. peanut butter
2 Tbsp flaxseed
1 Tbsp chia seed
1 tsp cinnamon
1 tsp vanilla
1 Tbsp Truvía® Nectar
1/2 c. mini chocolate chips
Instructions
Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour.
Roll into 30 balls.
Refrigerate for up to one week or freeze.
Sunday, March 17, 2013
Pumpkin stuff
Most of us associate certain foods with certain seasons or holidays: fresh blueberries, hot dogs, and ice tea with summer, stews and soups with fall and winter. Pumpkins are also associated with fall and winter, at least in North America. Yet it is one of those foods that can be enjoyed year 'round. While its flavor wows our taste buds, the pumpkin is packed with vitamin A and loaded with fiber. It tastes good, even as it's good for you.
Enjoy!
Marbled Pumpkin Brownies
I'm really not sure where I found the first two recipes. The brownie recipe makes 10 servings.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional
Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.
Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.
Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.
Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.
Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.
Pumpkin Soup
Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
Pumpkin Bubble Spice Ring
Years ago, when my family and I broke down and got cable TV. One chilly, dreary January day, I was channel surfing and ran across Breaking Bread With Father Dominic on the Food Network. Unfortunately, his show no longer airs on the network.
This recipe and the next were from Breaking Bread.
YIELD: 1 ring; about 12 servings.
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package FLEISCHMANN’S RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
Pumpkin Raisin Batter Cake (from Breaking Bread)
YIELD: 1 cake
4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans, toasted
Powdered sugar, optional
In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter.
Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.
Pumpkin Soup
This last recipe is from an article on WebMD titled "Three Tasty Reasons to Move Pumpkins From the Porch to the Pantry," by Jeanie Lerche Davis. It can be found at http://www.webmd.com/food-recipes/features/pumpkin-recipes-packed-nutrition
Makes 6 Servings
1 tablespoon butter
1 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed (1/2-inch) sweet potato
1/4 teaspoon salt
2 14 1/2-ounce cans fat-free, low-sodium chicken broth
1 15-ounce can pumpkin
1 cup 1% low-fat milk
1 tablespoon fresh lime juice
2 tablespoons chopped fresh chives (optional)
1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; sauté 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
2. Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often. (Do not boil.) Remove from heat; stir in juice. Garnish with chives, if desired. Yield: 6 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 121 (21% from fat); FAT 2.8g (satfat 1.6g, monofat 0.7g, polyfat 0.2g); PROTEIN 5.1g; CARBOHYDRATES 19.7g; FIBER 3.5g; CHOLESTEROL 7mg; IRON 1.5mg; SODIUM 565mg; CALCIUM 85mg.
Enjoy!
Marbled Pumpkin Brownies
I'm really not sure where I found the first two recipes. The brownie recipe makes 10 servings.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional
Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.
Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.
Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.
Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.
Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.
Pumpkin Soup
Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups chicken broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
Pumpkin Bubble Spice Ring
Years ago, when my family and I broke down and got cable TV. One chilly, dreary January day, I was channel surfing and ran across Breaking Bread With Father Dominic on the Food Network. Unfortunately, his show no longer airs on the network.
This recipe and the next were from Breaking Bread.
YIELD: 1 ring; about 12 servings.
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package FLEISCHMANN’S RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
Pumpkin Raisin Batter Cake (from Breaking Bread)
YIELD: 1 cake
4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans, toasted
Powdered sugar, optional
In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter.
Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.
Pumpkin Soup
This last recipe is from an article on WebMD titled "Three Tasty Reasons to Move Pumpkins From the Porch to the Pantry," by Jeanie Lerche Davis. It can be found at http://www.webmd.com/food-recipes/features/pumpkin-recipes-packed-nutrition
Makes 6 Servings
1 tablespoon butter
1 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed (1/2-inch) sweet potato
1/4 teaspoon salt
2 14 1/2-ounce cans fat-free, low-sodium chicken broth
1 15-ounce can pumpkin
1 cup 1% low-fat milk
1 tablespoon fresh lime juice
2 tablespoons chopped fresh chives (optional)
1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; sauté 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
2. Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often. (Do not boil.) Remove from heat; stir in juice. Garnish with chives, if desired. Yield: 6 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 121 (21% from fat); FAT 2.8g (satfat 1.6g, monofat 0.7g, polyfat 0.2g); PROTEIN 5.1g; CARBOHYDRATES 19.7g; FIBER 3.5g; CHOLESTEROL 7mg; IRON 1.5mg; SODIUM 565mg; CALCIUM 85mg.
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