Friday Recipes

Finally, Friday and the weekend. Here are today's six recipes to try over the weekend. Enjoy!

ROASTED BUTTERNUT SQUASH AND RED ONIONS

This comes from Julia Moskin in The New York Times cooking e-newsletter. The recipe begins, “Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)” Time: 1 hour; Makes 10 to 12 servings

To view this online, click here.

Ingredients

About 1/2 cup olive oil, plus extra for pans

4 large red onions

Coarse salt and black pepper

4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled

1/3 cup pine nuts or shelled green pistachio nuts (optional)

2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

For Tahini Sauce (Optional):

1/4 cup tahini paste

2 tablespoons lemon juice

1 small clove garlic, crushed

Preparation

Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.

Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).

Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.

To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

SPICED PUDDING

This yummy recipe and the next one both come from the November 2015 issue of Runner's World, page 58 (“Get Pump(kin)ed Up!”), and posted on September 29, 2015. The article begins, “Canned pumpkin is not only more convenient than fresh—it's better for you, too. One cup packs three times as much beta-carotene as boiled-and-mashed fresh pumpkin, plus seven grams of fiber. A caveat: 'Don't get the pre-spiced ‘pie’ mix that has lots of added sugar,' says longtime runner Mark Bittman [RW contributing food writer], whose latest book is A Bone to Pick, a collection of essays from The New York Times. 'You want pure puree.' Here's how he uses this seasonal favorite.”

The pudding recipe begins, “The texture of this pudding is so creamy, you'll swear there's dairy in here.” Makes 6 servings.

To view both this and the Fall Pancakes recipes online, click here.

Ingredients

24 oz. silken tofu (about 3 cups)

1 can (15 oz.) pumpkin puree

1/3 cup maple syrup or other sweetener

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

Dash salt

Directions

Put all of the ingredients in a food processor or blender. Puree until the tofu is smooth and the pumpkin is fully incorporated. Divide the mixture into six 1-cup bowls and refrigerate them until set, about 2 hours. Makes 6 servings.

FALL PANCAKES

This recipe begins, “These hearty pancakes are a perfect postrun meal.”

Ingredients

1 1/2 cups all-purpose flour

1 Tbsp. granulated sugar

2 tsp. baking powder

1/4 tsp. salt

1 cup milk

1 cup canned pumpkin puree

2 eggs

Grape-seed oil, for cooking

Directions

Heat a large skillet over medium heat. Whisk the dry ingredients. In a second bowl, whisk the milk, pumpkin, and eggs. Gently stir into the dry ingredients. The batter should be thick. Lightly oil the skillet. Add 1/4 cupfuls of batter. Cook pancakes, flipping when bubbles rise to the top and the bottoms are brown, 4 minutes per side. Makes 10 pancakes.

BUTTERNUT SOUP

This recipe also comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.

To view this online, click here.

Ingredients

1 butternut squash diced

1 sweet potato diced

1 onion finely chopped

1 tablespoon olive oil

cinnamon to taste

1 teaspoon nutmeg

salt to taste

3 tablespoons plain low fat yogurt

2 vegetable cubes (see note above)

Directions

In a large pot, add the olive oil and onion, stir until soft.

Then add the butternut and sweet potato and cover with boiled water half an inch over.

Add the stock cubes, nutmeg and salt.

Cook until veggies are soft.

Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!

'CHICKEN' AND DUMPLINGS

From a long-since-forgotten emailing list. Makes 6 to 8 servings

For the Dumplings:

2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

1/2 stick (4 Tbsp.) margarine

3/4 cup soy milk

For the Soup: 1/2 stick (4 Tbsp.) margarine

1/2 cup onion, chopped

1/2 cup celery, chopped

1/2 cup flour

1/4 tsp. celery salt

1/2 tsp. pepper

8 cups vegetable broth

2 medium carrots, diced

1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)

1 bay leaf

Combine the dry ingredients for the dumplings in a bowl.

Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.

Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.

Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.

Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.

Add the carrots, faux chicken, and bay leaf.

Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.

CHICKLESS POT PIE

This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy

Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback

Ingredients

1 cup thinly sliced carrots

1 cup frozen green peas

1 cup small diced potatoes

1/2 cup thinly sliced celery

1/3 cup finely chopped onion

1/2 cup butter substitute, such as Earth Balance

1/3 cup unbleached, all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 teaspoon garlic powder

1 3/4 cups vegetable broth

2/3 cup almond milk

Two 9-inch unbaked pie crusts, lard free

Directions

Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.

In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.

Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.