New Year's Eve Recipes

Tomorrow is New Year's Eve, so I'm reposting my post from December 31, 2015. Here's to the coming new year - hope you have a great one! If you're partying this weekend, stay safe.

I might be posting here this afternoon or tomorrow morning. In the meantime, here are today's six recipes. Enjoy!

BUTTERNUT SOUP

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

To view this online, click here.

Ingredients

1 butternut squash diced

1 sweet potato diced

1 onion finely chopped

1 tablespoon olive oil

cinnamon to taste

1 teaspoon nutmeg

salt to taste

3 tablespoons plain low fat yogurt

2 vegetable cubes (see note above)

Directions

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

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

Add the stock cubes, nutmeg and salt.

Cook until veggies are soft.

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

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

CRANBERRY-CHERRY LATTICE PIE

This is from the November/December 2007 issue of Vegetarian Times, page 67. It begins, “Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/cranberry-cherry-lattice-pie/.

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows this one)

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

This is also from the November/December 2007 issue of Vegetarian Times, page 71. It begins, “For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. Water.” Serves 8 (makes 1 9-inch crust)

To view this online, go to http://www.vegetariantimes.com/recipe/perfect-every-time-piecrust/.

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g;Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

Monday Recipes

Less than two weeks until Christmas. Here are six recipes to help get in the mood. Enjoy!

SPICE TEA

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, easy to make, and everyone seems to enjoy getting this, all good reasons to make this.

8 oz loose tea

1 1/2 – 2 sticks cinnamon

3 orange peels

2 T chopped cloves

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

VEGETABLES WELLINGTON

This comes from the December 2011 issue of Vegetarian Times, page 34, and begins, "Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation." Serves 8.

To view this online, click here.

1 Tbs. olive oil

1 lb. asparagus, cut into 1 1/2-inch pieces

2 medium red bell peppers, cut into thin strips

1 medium onion, thinly sliced (1 1/2 cups)

1 5-oz. pkg. baby spinach leaves

1 4-oz. jar prepared pesto sauce

1 large egg

1 17.3-oz. pkg. frozen puff pastry, thawed

1 10-oz. log fresh goat cheese, softened

1 16-oz. jar prepared tomato sauce, warmed

Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.

Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.

Spread goat cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.

Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.

Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.

Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.

Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

nutritional information Per Serving (1 slice wellington and 1/4 cup sauce): Calories: 405; Protein: 15 g; Total Fat: 29 g; Saturated Fat: 11 g; Carbohydrates: 25 g; Cholesterol: 48 mg; Sodium: 657 mg; Fiber: 4 g; Sugar: 6 g

BEAUTIFUL BRUSSELS SPROUTS

Brussels sprouts seem to be one of those foods that people either love or hate. I absolutely love them, so I'm glad to find this recipe from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 50 min; Prep: 20 min; Cook: 30 min; Yield: 16 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beautiful-brussels-sprouts.print.html?oc=linkback

Ingredients

1 large butternut squash

2 1/2 pounds Brussels sprouts

4 red onions, cut into chunks

1/2 cup olive oil

1 tablespoon chili powder

Pinch kosher salt

Pinch freshly ground black pepper

1/4 cup pomegranate molasses

1 cup pomegranate seeds

Directions

Preheat the oven to 375 degrees F.

Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.

Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.

Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

CHOCOLATE-ORANGE MAPLE SNAPS

This comes from the March 2015 issue of Vegetarian Times, page 71. It begins, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.

To view this online, click here.

3/4 cup maple syrup

1/4 cup canola oil

1 Tbs. cornstarch dissolved in 1 Tbs. water

1/2 tsp. vanilla extract

2 Tbs. grated orange zest

1/2 cup all-purpose flour

1/2 cup whole-wheat pastry flour

3 Tbs. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350°F. Coat three baking sheets with cooking spray.

Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.

Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.

Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.

nutritional information Per Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan

CRANBERRY-CHERRY LATTICE PIE

This comes from the November/December 2007issue of Vegetarian Times, page 67. It begins, "Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top." Serves 8.

To view this online, click here.

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows)

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

From the November 2007 issue of Vegetarian Times. Recipe begins, "For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. water" Serves 8 (makes 1 9-inch crust)

To view this online, click here.

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g; Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g