I usually don't post here on Sundays, but since Thanksgiving is this week, I figured I'd get in a few holiday recipes here, including Vegan Vanilla Maple Banana Bread and Best Mac and Cheese. Enjoy!
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This yummy recipe comes from the Food Network.
Level: Easy; Total: 1 hr; Active: 35 min; Yield: 4 servings
To view this recipe online, click here.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
VEGAN VANILLA MAPLE BANANA BREAD
This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”
Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf
To view this online, click here.
Ingredients
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
2 1/2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2teaspoon cinnamon
1/2 teaspoon nutmeg
3 very ripe bananas, peeled and smashed
1/2 cup oil (I prefer vegetable)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons water
Directions
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
GLAZED CHOCOLATE-AVOCADO CUPCAKES
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.”
Makes 12 servings
To view this online, click here.
Ingredients
Cupcakes
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup plain soymilk
1/3 cup canola oil
2 tsp. vanilla extract
Glaze
1/4 block soft silken tofu (from 14-oz. container), drained and patted dry
3 Tbs. pure maple syrup
1/2 tsp. vanilla extract
1/8 tsp. salt
4 oz. semisweet vegan chocolate, melted
Preparation
To make Cupcakes:
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.
Nutrition Information: Calories: 287; Carbohydrate Content: 44 g; Fat Content: 12.5 g; Fiber Content: 4 g; Protein Content: 4 g; Saturated Fat Content: 3 g; Sodium Content: 304 mg; Sugar Content: 24 g
Showing posts with label Pumpkin Mousse. Show all posts
Showing posts with label Pumpkin Mousse. Show all posts
Sunday, November 22, 2020
Sunday, November 24, 2019
Thanksgiving Recipes, Sunday
I usually don't post here on Sundays, but since Thanksgiving is this week, I figured I'd get in a few holiday recipes here, including Vegan Vanilla Maple Banana Bread and Best Mac and Cheese. Enjoy!
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This yummy recipe comes from the Food Network.
Level: Easy; Total: 1 hr; Active: 35 min; Yield: 4 servings
To view this recipe online, click here.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
VEGAN VANILLA MAPLE BANANA BREAD
This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”
Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf
To view this online, click here.
Ingredients
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
2 1/2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2teaspoon cinnamon
1/2 teaspoon nutmeg
3 very ripe bananas, peeled and smashed
1/2 cup oil (I prefer vegetable)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons water
Directions
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
GLAZED CHOCOLATE-AVOCADO CUPCAKES
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.”
Makes 12 servings
To view this online, click here.
Ingredients
Cupcakes
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup plain soymilk
1/3 cup canola oil
2 tsp. vanilla extract
Glaze
1/4 block soft silken tofu (from 14-oz. container), drained and patted dry
3 Tbs. pure maple syrup
1/2 tsp. vanilla extract
1/8 tsp. salt
4 oz. semisweet vegan chocolate, melted
Preparation
To make Cupcakes:
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.
Nutrition Information: Calories: 287; Carbohydrate Content: 44 g; Fat Content: 12.5 g; Fiber Content: 4 g; Protein Content: 4 g; Saturated Fat Content: 3 g; Sodium Content: 304 mg; Sugar Content: 24 g
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This yummy recipe comes from the Food Network.
Level: Easy; Total: 1 hr; Active: 35 min; Yield: 4 servings
To view this recipe online, click here.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
VEGAN VANILLA MAPLE BANANA BREAD
This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”
Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf
To view this online, click here.
Ingredients
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
2 1/2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2teaspoon cinnamon
1/2 teaspoon nutmeg
3 very ripe bananas, peeled and smashed
1/2 cup oil (I prefer vegetable)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons water
Directions
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
GLAZED CHOCOLATE-AVOCADO CUPCAKES
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.”
Makes 12 servings
To view this online, click here.
Ingredients
Cupcakes
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup plain soymilk
1/3 cup canola oil
2 tsp. vanilla extract
Glaze
1/4 block soft silken tofu (from 14-oz. container), drained and patted dry
3 Tbs. pure maple syrup
1/2 tsp. vanilla extract
1/8 tsp. salt
4 oz. semisweet vegan chocolate, melted
Preparation
To make Cupcakes:
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.
Nutrition Information: Calories: 287; Carbohydrate Content: 44 g; Fat Content: 12.5 g; Fiber Content: 4 g; Protein Content: 4 g; Saturated Fat Content: 3 g; Sodium Content: 304 mg; Sugar Content: 24 g
Wednesday, January 2, 2019
Wednesday Recipes
If you were lucky enough to have a four-day weekend, today might feel like Monday, leaving you with a three-day work week. (Yay!).
But whether you're lucky enough to have a shortened work week or had to work all week, today's offerings will still help you get through the day, including African-Style Sweet Potato and Butternut Squash Stew and Pumpkin Mousse. Enjoy!
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
SALTED CARAMEL BANANA BREAD
This is from tbsp. (tablespoon.com), and begins, “Banana bread is delicious all by itself, but add a layer of salted caramel to the top and it's just plain decadent!”
Prep Time: 15 minutes; Total Time: 2 hours 0 minutes; Servings: 1 loaf
To view t his online, click here.
Ingredients
2 whole eggs
1 1/2 cups sugar
1/2 cup oil
1/3 cup buttermilk
1 teaspoon vanilla
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas
20 unwrapped caramels
2 tablespoons milk
1 teaspoon sea salt
Directions
Preheat oven to 350°F. Spray a loaf pan with cooking spray. Add eggs, sugar, oil, buttermilk, and vanilla to a large bowl. Whisk until combined.
Add flour, baking soda, and salt to the wet ingredients.
Mash bananas with a fork and add to the batter. Mix until just combined.
Pour batter into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack.
Make the glaze by melting caramels and milk in the microwave for 1 minute. Stir until smooth. Poor over bread and sprinkle with sea salt.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
This recipe, from Cooking for Jeffrey, by Ina Garten, was posted on Tasting Table.
I don't know about you, but I love watching Ina's show on the Food Network. Any other fans here?
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
But whether you're lucky enough to have a shortened work week or had to work all week, today's offerings will still help you get through the day, including African-Style Sweet Potato and Butternut Squash Stew and Pumpkin Mousse. Enjoy!
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
SALTED CARAMEL BANANA BREAD
This is from tbsp. (tablespoon.com), and begins, “Banana bread is delicious all by itself, but add a layer of salted caramel to the top and it's just plain decadent!”
Prep Time: 15 minutes; Total Time: 2 hours 0 minutes; Servings: 1 loaf
To view t his online, click here.
Ingredients
2 whole eggs
1 1/2 cups sugar
1/2 cup oil
1/3 cup buttermilk
1 teaspoon vanilla
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas
20 unwrapped caramels
2 tablespoons milk
1 teaspoon sea salt
Directions
Preheat oven to 350°F. Spray a loaf pan with cooking spray. Add eggs, sugar, oil, buttermilk, and vanilla to a large bowl. Whisk until combined.
Add flour, baking soda, and salt to the wet ingredients.
Mash bananas with a fork and add to the batter. Mix until just combined.
Pour batter into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack.
Make the glaze by melting caramels and milk in the microwave for 1 minute. Stir until smooth. Poor over bread and sprinkle with sea salt.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
This recipe, from Cooking for Jeffrey, by Ina Garten, was posted on Tasting Table.
I don't know about you, but I love watching Ina's show on the Food Network. Any other fans here?
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
Tuesday, November 27, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Easy Whole Wheat Vegetarian Spinach Lasagna and Pumpkin Mousse. Enjoy!
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
FOUR-FAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling. Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
FOUR-FAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling. Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
Sunday, November 18, 2018
Sunday Recipes
I usually don't post here on Sundays, but since Thanksgiving is this week, I figured I'd get in a few holiday recipes here, including Vegan Vanilla Maple Banana Bread and Best Mac and Cheese. Enjoy!
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This yummy recipe comes from the Food Network.
Level: Easy; Total: 1 hr; Active: 35 min; Yield: 4 servings
To view this recipe online, click here.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
VEGAN VANILLA MAPLE BANANA BREAD
This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”
Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf
To view this online, click here.
Ingredients
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
2 1/2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2teaspoon cinnamon
1/2 teaspoon nutmeg
3 very ripe bananas, peeled and smashed
1/2 cup oil (I prefer vegetable)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons water
Directions
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
GLAZED CHOCOLATE-AVOCADO CUPCAKES
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.”
Makes 12 servings
To view this online, click here.
Ingredients
Cupcakes
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup plain soymilk
1/3 cup canola oil
2 tsp. vanilla extract
Glaze
1/4 block soft silken tofu (from 14-oz. container), drained and patted dry
3 Tbs. pure maple syrup
1/2 tsp. vanilla extract
1/8 tsp. salt
4 oz. semisweet vegan chocolate, melted
Preparation
To make Cupcakes:
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.
Nutrition Information: Calories: 287; Carbohydrate Content: 44 g; Fat Content: 12.5 g; Fiber Content: 4 g; Protein Content: 4 g; Saturated Fat Content: 3 g; Sodium Content: 304 mg; Sugar Content: 24 g
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This yummy recipe comes from the Food Network.
Level: Easy; Total: 1 hr; Active: 35 min; Yield: 4 servings
To view this recipe online, click here.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
VEGAN VANILLA MAPLE BANANA BREAD
This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”
Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf
To view this online, click here.
Ingredients
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
2 1/2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2teaspoon cinnamon
1/2 teaspoon nutmeg
3 very ripe bananas, peeled and smashed
1/2 cup oil (I prefer vegetable)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons water
Directions
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
GLAZED CHOCOLATE-AVOCADO CUPCAKES
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.”
Makes 12 servings
To view this online, click here.
Ingredients
Cupcakes
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup plain soymilk
1/3 cup canola oil
2 tsp. vanilla extract
Glaze
1/4 block soft silken tofu (from 14-oz. container), drained and patted dry
3 Tbs. pure maple syrup
1/2 tsp. vanilla extract
1/8 tsp. salt
4 oz. semisweet vegan chocolate, melted
Preparation
To make Cupcakes:
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.
Nutrition Information: Calories: 287; Carbohydrate Content: 44 g; Fat Content: 12.5 g; Fiber Content: 4 g; Protein Content: 4 g; Saturated Fat Content: 3 g; Sodium Content: 304 mg; Sugar Content: 24 g
Monday, October 22, 2018
More Pumpkins
Autumn has always been my favorite season. Between the temperature change, heading into the holidays, and the wonderful food associated with autumn, what's not to love?
One of my favorite autumn foods is anything pumpkin-y. Here are six pumpkin recipes to get you through the day, including Pumpkin Mousse and Creamy Pumpkin Mac 'N' Cheese. Enjoy!
BAKED PUMPKIN PASTA
This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6
To view this online, click here.
Ingredients
12 ounces uncooked penne pasta
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 small zucchini, halved lengthwise, then sliced
1/2 tsp dried thyme
1 tsp dried sage
1 15 ounce can pure pumpkin
1 cup part skim ricotta cheese
1/2 cup water reserved from pasta pot
1/2 cup shredded parmesan cheese
Preparation
Preheat oven to 400 degrees.
Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin and ricotta cheese.
Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
CREAMY PUMPKIN MAC 'N' CHEESE
This is from Dana (and her husband, John) on their blog, Minimalist Baker. Dana wrote, “Amazing, creamy, flavorful pumpkin mac 'n' cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season!> This absolutely yummy mac and cheese is worth the effort.”
To view this online, click here. Prep time: 10 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 30 mins. Author: Minimalist Baker. Serves: 2 as entrée, 4 as side.
Ingredients
Sauce
1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups canned pumpkin puree*)
optional: 1 Tbsp avocado or coconut oil
2 cloves garlic (1 Tbsp)
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk (start with 1 cup)
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
optional: 1/4 tsp red pepper flake or cayenne pepper
Pasta
10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
Toppings, optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
Pine nuts
Instructions
If baking your pumpkin, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
To make the sauce, add 2 cups baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (start with 1 cup or 240 ml), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.
*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.
Nutrition Information: Serving size: 1/4 of recipe; Calories: 297; Fat: 4.7 g; Saturated fat: 0.8 g; Carbohydrates: 54.2 g; Sugar: 3.9 g; Sodium: 306 mg; Fiber: 4.4 g; Protein: 11.3 g
PUMPKIN CRISP
This comes from Delish.com, and begins, “This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling.”
Yields: 6 servings; Prep Time: 15 minutes; Total Time: 1 hour
To view this online, click here.
Ingredients
Cooking spray, for pan
3 eggs
1 c. granulated sugar
1 (15-oz.) can pumpkin purée
2/3 c. heavy cream
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
For the Topping
1 1/2 c. all-purpose flour
1 1/2 c. dark brown sugar
Pinch kosher salt
3/4 c. cold butter, in 1/2" cubes
1 c. chopped pecans
Whipped cream or vanilla ice cream, for garnish
Directions
Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.
In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.
In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.
Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
Serve with whipped cream or ice cream.
PUMPKIN CHEESECAKE BITES
This comes from Rian Handler on Delish.com. The recipe begins, “Fall means pumpkin EVERYTHING.”
Yields: 14; Prep Time: 15 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3/4 c. crushed ginger snaps, divided
3/4 c. crushed graham crackers, divided
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
pinch of kosher salt
1 tbsp. coconut oil
Directions
Line a large baking sheet with parchment paper.
In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.
In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.
Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.
Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.
Refrigerate at least 10 minutes, or until ready to serve.
GINGER PUMPKIN PIE
Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
One of my favorite autumn foods is anything pumpkin-y. Here are six pumpkin recipes to get you through the day, including Pumpkin Mousse and Creamy Pumpkin Mac 'N' Cheese. Enjoy!
BAKED PUMPKIN PASTA
This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6
To view this online, click here.
Ingredients
12 ounces uncooked penne pasta
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 small zucchini, halved lengthwise, then sliced
1/2 tsp dried thyme
1 tsp dried sage
1 15 ounce can pure pumpkin
1 cup part skim ricotta cheese
1/2 cup water reserved from pasta pot
1/2 cup shredded parmesan cheese
Preparation
Preheat oven to 400 degrees.
Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin and ricotta cheese.
Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
CREAMY PUMPKIN MAC 'N' CHEESE
This is from Dana (and her husband, John) on their blog, Minimalist Baker. Dana wrote, “Amazing, creamy, flavorful pumpkin mac 'n' cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season!> This absolutely yummy mac and cheese is worth the effort.”
To view this online, click here. Prep time: 10 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 30 mins. Author: Minimalist Baker. Serves: 2 as entrée, 4 as side.
Ingredients
Sauce
1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups canned pumpkin puree*)
optional: 1 Tbsp avocado or coconut oil
2 cloves garlic (1 Tbsp)
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk (start with 1 cup)
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
optional: 1/4 tsp red pepper flake or cayenne pepper
Pasta
10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
Toppings, optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
Pine nuts
Instructions
If baking your pumpkin, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
To make the sauce, add 2 cups baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (start with 1 cup or 240 ml), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.
*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.
Nutrition Information: Serving size: 1/4 of recipe; Calories: 297; Fat: 4.7 g; Saturated fat: 0.8 g; Carbohydrates: 54.2 g; Sugar: 3.9 g; Sodium: 306 mg; Fiber: 4.4 g; Protein: 11.3 g
PUMPKIN CRISP
This comes from Delish.com, and begins, “This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling.”
Yields: 6 servings; Prep Time: 15 minutes; Total Time: 1 hour
To view this online, click here.
Ingredients
Cooking spray, for pan
3 eggs
1 c. granulated sugar
1 (15-oz.) can pumpkin purée
2/3 c. heavy cream
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
For the Topping
1 1/2 c. all-purpose flour
1 1/2 c. dark brown sugar
Pinch kosher salt
3/4 c. cold butter, in 1/2" cubes
1 c. chopped pecans
Whipped cream or vanilla ice cream, for garnish
Directions
Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.
In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.
In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.
Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
Serve with whipped cream or ice cream.
PUMPKIN CHEESECAKE BITES
This comes from Rian Handler on Delish.com. The recipe begins, “Fall means pumpkin EVERYTHING.”
Yields: 14; Prep Time: 15 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3/4 c. crushed ginger snaps, divided
3/4 c. crushed graham crackers, divided
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
pinch of kosher salt
1 tbsp. coconut oil
Directions
Line a large baking sheet with parchment paper.
In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.
In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.
Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.
Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.
Refrigerate at least 10 minutes, or until ready to serve.
GINGER PUMPKIN PIE
Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
Tuesday, November 28, 2017
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday.
I love autumn for many reasons, one of which is the wonderful food. Whether you call it fall or autumn, pumpkins and different kinds of squash seem to be on everyone's plates.
Most of the following recipes were from different emailing lists, most of which have since disappeared. I'm not sure exactly who came up with these recipes, although I'm sure that the Vegan Pumpkin Risoto came from a vegetarian list, possibly Vegetarian Times.
Either way, check these out these six recipes, including Pumpkin Mousse and Vegan Pumpkin Risotto. Enjoy!
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.
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices soy bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
PUMPKIN SMOOTHIE
Prep: 4 min; Yields: 6 servings
Ingredients
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)
Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.
nutrition facts: Amount Per Serving 6 servings: Serving Size 1/6 of recipe: Calories 150, Total Fat 1.5g, Dietary Fiber 3g
PUMPKIN MOUSSE
Inspired by Martinique’s tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.
Prep Time: 1 hours, 10 minutes
Cook Time: 5 minutes
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Makes 8 servings.
VEGAN PUMPKIN RISOTTO
This recipe begins, "A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan."
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted that for vegetable stock.
I love autumn for many reasons, one of which is the wonderful food. Whether you call it fall or autumn, pumpkins and different kinds of squash seem to be on everyone's plates.
Most of the following recipes were from different emailing lists, most of which have since disappeared. I'm not sure exactly who came up with these recipes, although I'm sure that the Vegan Pumpkin Risoto came from a vegetarian list, possibly Vegetarian Times.
Either way, check these out these six recipes, including Pumpkin Mousse and Vegan Pumpkin Risotto. Enjoy!
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.
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices soy bacon, cooked and crumbled
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
PUMPKIN SMOOTHIE
Prep: 4 min; Yields: 6 servings
Ingredients
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)
Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.
nutrition facts: Amount Per Serving 6 servings: Serving Size 1/6 of recipe: Calories 150, Total Fat 1.5g, Dietary Fiber 3g
PUMPKIN MOUSSE
Inspired by Martinique’s tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.
Prep Time: 1 hours, 10 minutes
Cook Time: 5 minutes
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Makes 8 servings.
VEGAN PUMPKIN RISOTTO
This recipe begins, "A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan."
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted that for vegetable stock.
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