Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Pumpkin

Italian Cheese Stuffed Peppers

Take advantage of the lower prices for red bell peppers this month. There are so many different ways to fill them and they make a delicious entrée for dinner.

For each 2 servings

Ingredients

1 large red bell pepper
1/2 cup Tomato Sausage Sauce, recipe below
1/4 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
¼ teaspoon salt

Directions

Preheat the oven to 400°F Coat a small baking dish or ramekin with olive oil cooking spray.

Slice the bell pepper in half lengthwise and remove the ribs and seeds.

Place pepper halves in the prepared baking dish and bake for 20 minutes on the middle rack of the oven.

Remove the peppers from oven.

Mix the ricotta cheese with the salt and Parmesan cheese.

Fill each pepper half with ¼ cup of the tomato sausage sauce.

Spoon 2 tablespoons of the ricotta cheese mixture on top of the meat sauce in each pepper cup.

Pour an additional 2 tablespoons of sausage sauce on top of the ricotta cheese in each pepper half.

Top each pepper with 2 tablespoons mozzarella cheese.

Bake on the middle rack for 15-20 minutes.

Tomato Sausage Sauce

You will only need a small portion of this sauce for the stuffed pepper recipe, depending on how many peppers you make. Leftover sauce can be used in a number of other dishes.

Ingredients

1 lb Italian sausage, casing removed (You could also use ground meat of your choice.)
¼ of a large onion, diced
1 garlic clove, minced
1 teaspoon sea salt
26-28 oz container chopped Italian tomatoes
6 oz. can tomato paste
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes

Directions

Place the oil in a large non-stick sauce pan over medium-high heat. When the oil is hot, add the sausage, onion, garlic and sea salt.

Cook until the sausage is brown. Drain off any grease in the pan.

Add the tomatoes, tomato paste, Italian seasoning and red pepper flakes.

Reduce heat to low and simmer uncovered for 30 minutes.

Asian Meatball Soup

I prefer to use chicken for the meatballs in this recipe, so they are not heavy. I also like to use almond flour in Asian meatballs instead of all- purpose flour or breadcrumbs because I think the almond flour compliments Asian flavors much better. Asian cabbages are also in season during this month and they make a delicious option in your recipes.\

For the meatballs

1 lb organic ground chicken or ground meat of your choice
1 egg
2/3 cup almond flour/bread crumbs/all-purpose flour
1 teaspoon minced ginger
1/3 cup finely chopped scallions
1 tablespoon regular soy sauce
1/2 teaspoon granulated garlic powder
Pinch salt

For the broth

1 teaspoon sesame oil
2 tablespoons minced ginger
1 tablespoon minced fresh garlic
6 cups low sodium chicken broth
2 cups water
1 tablespoon regular soy sauce
1 tablespoon fish sauce
1/2 teaspoon red pepper chili flakes
1/4 teaspoon kosher salt

For the vegetables

3 cups fresh bean sprouts
3 cups thinly sliced Napa or Bok Choy cabbage
1/2 cup radish sticks
1/2 cup chopped scallions
1/4 cup chopped cilantro

Directions

To make the meatballs:

Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Using a small cookie scoop, form into 24 bite-sized meatballs and place on a baking sheet covered with foil and coated with vegetable cooking spray. Bake at 375 degrees F for 15-20 minutes or until cooked through.

\To make the soup:

In a large saucepan heat the sesame oil, garlic and ginger for about 1 minute or until sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes.
Add the vegetables and meatballs. Stir well. Bring back to a simmer and cook until the cabbage is tender, about 30 minutes

Roasted Pumpkin

Have you ever thought of pumpkin as a savory side dish. I hadn’t either until I saw an article that suggested pumpkin was a fall squash that deserved more than being a pie. And they were right. It is delicious. Do not use a large decorative pumpkin. Instead use a sugar/cooking pumpkin between 2 and 3 lbs and your favorite spices.

Ingredients

2-3 lb fresh (cooking, sugar, pie) pumpkin, peeled & seeded
2 tablespoons olive oil
1⁄2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon roasted garlic powder or regular garlic powder
1 teaspoon dried thyme

Directions

Preheat oven to 400°F.

Cut the pumpkin in half and remove the seeds.

Cut each half into 1″ thick slices

Place the oil on a baking sheet with sides.

Add the pumpkin slices and sprinkle the seasonings over the pumpkin.

Bake in the oven for about 45 minutes until the pumpkin is soft and tinged brown at the edges.

Turning the slices over halfway through the cooking time.

Pan-cooked Broccoli Rabe with Italian Sausage

Ingredients

1 pound/bunch broccoli rabe
1 pound thin Italian sausage made with parsley and Pecorino cheese (or luganega), cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water

Directions

Cut off the tough ends and stalks of the broccoli stems.

Wash the trimmed broccoli rabe in a sink filled with cold water, swishing the stems gently to remove all dirt from between the leaves.

Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands and drain in a colander.

Place the broccoli in a deep skillet and cover with water. Bring to a boil, cover the pan and cook the broccoli until tender, about 5 minutes.

Drain and place on a kitchen towel to dry. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat.

Add the sausage and cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages.

Remove the sausages to a plate and cover with aluminum foil to keep them warm.

Pour in the remaining 2 tablespoons olive oil and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.

Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.

Pour 1/4 cup water into the skillet and bring to a boil.

Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender and the water evaporates, about 5 minutes.

Return the sausages to the skillet and heat until warmed through. Serve the sausages and broccoli rabe on a serving platter with crusty Italian bread.

Advertisements

 

WINTER MOOD — PALETTE KNIFE Oil Painting On Canvas By Leonid Afremov

WINTER MOOD — Oil Painting On Canvas By Leonid Afremov

It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.

Below are three bread recipes that are sure to warm you up.

img_0002

Cranberry Sweet Potato Muffins

12-15 muffins

Ingredients

1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
Chopped pecans
Cinnamon-sugar

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.

In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.

img_0001

Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.

Cool in the pan 10 minutes before removing to a wire rack. Serve warm.

img_0009

Swirled Pumpkin Yeast Bread

This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.

2 loaves

Ingredients

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.

Beat in the warm water, pumpkin, applesauce and oil just until moistened.

Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.

Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.

Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.

Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.

Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.

img_0004

Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.

img_0005

Sourdough Ciabatta

This is a great bread to serve with your favorite soup.

2 large loaves

Ingredients

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour

Directions

Mix the yeast with the flour.

In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.

Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.

Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.

Cover with a damp towel.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

img_0003

Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.

Lower the oven to 375°F and bake for an additional 25 minutes.


thanksgiving-day-wallpapers

Spinach-Stuffed Tomatoes

thanksgiving3

6 servings

Ingredients

  • 6 medium tomatoes
  • 2 tablespoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic, minced
  • 1/2 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-inch thick shell. Invert tomatoes onto paper towels to drain.

Heat 1 tablespoon olive oil in a skillet. Add spinach and garlic; cook until tender, about 3-4 minutes.

In a bowl, combine bread crumbs and Italian seasoning. Add the spinach and cheese to the crumb mixture. Sprinkle tomato shells with salt and pepper and stuff with the spinach mixture.

Place in a greased 13-inch x 9-inch baking dish. Bake, uncovered, at 375° F for 20-25 minutes.

Italian Baked Macaroni and Cheese

thanksgiving4

8 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound small shell macaroni
  • 1 cup half and half
  • 2 cups shredded Italian Fontina cheese
  • Salt
  • Pinch of freshly grated nutmeg
  • 1/3 cup plain bread crumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray; set aside.

Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.

When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.

Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.

Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.

Combine the breadcrumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta.

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Glazed Cipollini Onions

thanksgiving7

Cipollini means little onion in Italian.

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 3/4 cup low-sodium chicken broth
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed

Directions

Preheat oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Olive Oil and Spinach Mashed Potatoes

thanksgiving6

Ingredients

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 package frozen spinach, defrosted
  • Salt and pepper
  • 1/2 cup milk
  • 2 garlic cloves, peeled and crushed
  • 1 rosemary sprig, leaves removed and chopped
  • 1 thyme sprig, leaves removed and chopped
  • 2 tablespoons extra virgin olive oil

Directions

In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt and the garlic cloves. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Reserve 1/2 cup potato cooking water. Drain; transfer to a large bowl.

Heat together the milk, spinach, chopped rosemary leaves and chopped thyme leaves then remove from the heat, cover and set aside to infuse flavors.

Using a potato masher, mash the potatoes with the olive oil and some of the reserved cooking water as needed to moisten. Add the milk and spinach mixture.  Stir until well combined and season with salt and pepper.

Pecan Pie

pies

  • Single Pie Crust Dough

For the filling

  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans

Directions

Preheat the oven to 350°F.

Roll out the dough and [lace in a 9 inch pie plate.

Whisk the first 5 ingredients in a medium bowl to blend. Mix in 3/4 cup pecans.

Pour into the prepared crust. Sprinkle with remaining 1 ¼ cups of pecans. Bake the pie until set, about 1 hour 15 minutes. Transfer to a wire rack; cool.

Apple Pie

pies2

  • Double Pie Dough Crust

For the Filling

  • 6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
  • 6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
  • 2/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • Pinch of salt
  • 2 tablespoons all-purpose flour

Topping (optional)

  • 1 teaspoon milk
  • 1 tablespoon coarse sugar
  • 1/4 teaspoon ground cinnamon

Directions

To prepare filling:

Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice, flour and salt in a large bowl.

To assemble & bake the pie:

Position a rack in the lower third of the oven; preheat to 425°F.

Roll out half of the dough and invert the dough into a 9 1/2-inch deep-dish pie pan. Pour the filling into the crust, mounding it higher in the center than on the sides of the pan.

Roll out the second crust and invert the dough onto the top of fruit. Tuck the top crust under the bottom crust, sealing the two together and making a rolled edge. Flute the edge with your fingers.

Combine the coarse sugar and the cinnamon in a small bowl. Brush the top crust with the milk and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

Bake the pie for 20 minutes; reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbling, about 35 minutes more.

Let cool on a wire rack for about 1 1/2 hours before serving.


fallflavorsheadWhat flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, cinnamon, caramel, ginger, cranberry, pumpkin and nut flavors. Here are a few ideas on how to incorporate these flavors into your cooking.

flavors7

Apple Cider Sweet Potatoes

Serves 4-6

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 tsp fresh-ground black pepper
  • 1 cup apple cider
  • Parsley for garnish

Directions

Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes).

Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter melts. Garnish with parsley.

pumpkin7

Pumpkin Ricotta Cheese Pie

Ingredients

Filling

  • 1 1/2 cups ricotta cheese
  • 1 cup mascarpone cheese
  • 1/3 cup of honey
  • 1 cup of pumpkin
  • 3 eggs
  • 1 teaspoon of pumpkin pie spice

Crust

  • 1/3 cup gingersnap cookie crumbs
  • 1 tablespoon sugar
  • 1/4 cup pecans
  • Pinch of salt
  • Butter

Directions

For the crust:

Place the crust ingredients, except the butter, in a food processor or blender and process until totally ground, but not powdery. Reserve 1 tablespoon of the crumbs for a topping.

Rub a little soft butter on the inside of a 9″ pie pan at least 1 1/2″ deep; use a deep-dish pan, if you have one.

If your pie pan isn’t at least 1 1/2″ deep, substitute a 9″ square pan.

Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan.

Place the pan on a baking sheet, to make it easy to handle once you’ve added the filling.

For the filling:

Beat together with an electric mixer the ricotta, mascarpone, pumpkin, honey, eggs and pumpkin pie spice.

Continue to beat until creamy.

Pour the filling into the prepared crust and sprinkle the top with the reserved crumbs.

Bake at 350 degrees F for 50-60 minutes or until the top of the center of the cheese pie springs back to the touch.

Chill in the refrigerator prior to serving.

fruitdesserts11

Apple Bars

Makes 20 bars

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 ¼ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 medium Granny Smith apples, peeled and chopped (3 cups)
  • 1 cup chopped pecans or walnuts, toasted or cinnamon chips

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.

In a very large bowl combine flour, sugar, baking soda, salt and cinnamon.

Make a well in center of flour mixture; set aside.

In a medium bowl combine the eggs, oil and vanilla. Stir in the apples and nuts.

Add the egg mixture to the well in the flour mixture, stirring just until moistened (batter will be thick).

Spread batter evenly in the prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely.

fruitdesserts4

Pear Crisp

6 servings

Ingredients

  • 5 cups thinly sliced pears
  • 2 tablespoons granulated sugar

Topping

  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/4 cup chopped nuts

Directions

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray.

Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.

For the topping:

In a medium bowl stir together the oats, brown sugar, flour and cinnamon.

Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts.

Sprinkle topping evenly over the fruit.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.

nutbread3

Cranberry Pecan Bread

Ingredients

  • 3/4 cup white whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/2 cup quick cooking oats, uncooked
  • 1/2 cup sweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 2/3 cup fresh or frozen cranberries
  • 1/2 cup pecans, chopped
  • Cooking spray

Directions

Preheat the oven to 325°F (163°C).

Coat an 8″ x 4″ loaf pan with cooking spray. Set aside.

In a bowl, whisk together the flours, cinnamon, nutmeg, baking powder and baking soda.

In a separate bowl, mix the buttermilk, oats, applesauce and vanilla.

Add the dry ingredients to the wet ingredients and thoroughly combine them.

Mix in the cranberries and pecans. It should have a consistency a little thicker than pancake batter.

Pour the dough into the loaf pan.

Bake in the oven for 50 minutes, until a knife inserted into the loaf’s center comes out dry or an instant read thermometer registers 190 degrees F at the center of the loaf.

Remove the pan from the oven and let it sit for 20 minutes. Then remove the bread from the pan and let it cool before slicing.

nutbreadcover


Pumpkins

pumpkintreats

When choosing a pumpkin at the market, look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage. Choose a pumpkin with a solidly attached stem. A green stem indicates a freshly harvested pumpkin. Choose pumpkins between 4 to 8 pounds and labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella and Fairy Tale. Pumpkins have a long shelf life and can keep for months at cool room temperature.

Pumpkin Puree

Ingredients

  • 2 ½ pounds pie pumpkins

Directions

Preheat oven to 375 degrees F. Cut pumpkins into 5×5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan.

Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender.

Cover and process or blend until smooth. Measure out what is needed for a recipe. Transfer remaining puree to an airtight container.

Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.

img_0002

Pumpkin Cranberry Muffins

Makes 12 – 15 depending on the size of your muffin tin.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups cranberries (fresh or frozen)
  • ½ cup applesauce
  • ¼ cup reduced fat milk or almond milk
  • ¼ cup molasses
  • 1 egg
  • Vanilla sugar

Directions

Preheat the oven to 350 degrees F. Spray a 12-15 cup muffin pan with nonstick spray.

In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and salt. Combine the remaining (wet) ingredients in another bowl.

Add the wet mixture to the dry mixture until just moist. Fill the muffin cups and bake for 30 minutes (or until an inserted toothpick comes out clean).

Let rest for 10 minutes.Remove the muffins and cool on a wire rack.

img_0004

Apple Pumpkin Butter

Pumpkin butter is a delicious addition to waffles, pancakes, banana bread, oatmeal or as a spread for toast. It also makes a great and healthy topping for ice cream.

Ingredients

  • 4 cups pumpkin puree or two 15-oz. cans pureed pumpkin
  • 1 ¼ cups pure maple syrup
  • ½ cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cinnamon
  • 2 1/2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Directions

In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat.

Cook, uncovered, over medium heat, stirring frequently, about an hour until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

img_0003

Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Acorn Squash

4383

Acorn squash can have orange, dark green, or tan skin. To pick a good-tasting one, press it all around to make sure it’s devoid of soft spots. Don’t refrigerate-just store the squash in an airy dry spot for up to 3 weeks.

img_0005

Roasted Acorn Squash Slices

Ingredients

  • 1 medium acorn squash (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 1/4 cup pure maple syrup
  • 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven 350°F.

Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half into 1/2-inch slices; discard ends.

Place slices in a greased 13 x 9-inch baking dish. Sprinkle with salt and drizzle with the maple syrup. Dot with butter.

img_0001

Cover with foil and bake for 45 minutes or until tender.

img_0001-2

Italian Sausage Stuffed Acorn Squash

6 servings

Ingredients

  • 3 large acorn squash, halved crosswise, seeds and fibers scooped out
  • 1 teaspoon unsalted butter
  • 1 medium onion, peeled and chopped
  • 1 celery stalk, sliced thin
  • 12 ounces Italian sausage, casing removed
  • 2 teaspoons dried thyme
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
  • ¾ cup chicken broth, homemade or low-sodium canned
  • 4 teaspoons chopped fresh Italian parsley

Directions

Oven 400 degrees F.

Cut the squash in half and remove the seeds. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes and chicken broth until well mixed.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

 


img_0008No Yeast Required Cinnamon Rolls

img_0005

Ingredients

Makes 16 small or 8 large rolls

Cinnamon Filling:

  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup unsalted butter, very soft

Dough:

  • 2-1/2 cups self-rising flour (all-purpose flour mixed with baking powder and salt)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 5 tablespoons unsalted butter, melted and divided

Frosting

  • 1-2 tablespoons milk
  • 1 cup powdered sugar

Directions

Preheat oven to 425 degrees F.

Combine the filling ingredients in a small bowl, then mix with a fork until well blended.

In a another, larger bowl, combine the self-rising flour, sugar and baking soda.

Whisk together the buttermilk and 4 tablespoons melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until the dough just comes together (do not overmix.)

img_0001

Knead slightly with your hands until the dough forms into a ball, then slice it in half.

On a lightly floured surface, roll each half into a 12×8 inch rectangle.

Spread half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll up jelly roll style.. Pinch together the seam and roll into an 8 inch log.

img_0002

Cut into 8 one inch slices. Repeat with the other dough half and place the rolls in a greased 13×9 inch pan.

img_0003

Note: If you like larger rolls cut each roll in 4 (about 2 inches each) and place in a smaller baking dish and cook for 10 minutes longer.

img_0004

Brush the cinnamon rolls with the remaining tablespoon of melted butter and bake for 20 minutes, or until the tops are golden brown.

Whisk together the powdered sugar and milk, one tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.

Quick Pumpkin Bread

img_0004-2

Ingredients

  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice mix
  • 1 cup solid pack pumpkin puree
  • 1 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F.Grease and flour a 9×5 inch baking pan.

Whisk the flours, baking soda, salt and pumpkin spice mix in a large bowl. Mix the pumpkin, brown sugar, buttermilk, egg and oil in another bowl until well blended.

Fold the wet ingredients into the flour mixture. Add the pecans and mix.

Pour into the prepared pan and smooth the top.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool on a rack for ten minutes.

Turn the bread over onto another rack to cool completely.

Lemon Poppy Seed Loaf

img_0001-2

Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup soft butter
  • 1 egg
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup buttermilk
  • 1¼ cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup light sour cream (or yogurt)

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • Garnish with candied lemon peel, if desired

Directions

Coat a 9 by 5 inch loaf pan with nonstick vegetable spray

Preheat the oven to 350°F).

In a large bowl of an electric mixer or a food processor, beat together the sugar, butter, egg, lemon zest and lemon juice, mixing well. Add the buttermilk, mix.

Combine the flour, poppy seeds, baking powder and baking soda in a mixing bowl; add to the sugar mixture alternately with the sour cream, mixing just until incorporated. Do not overmix.

Pour into the prepared pan and bake for 35 to 40 minutes or until a tester inserted into the center comes out dry. Place the pan on a wire rack to cool for 10 minutes.

Remove the cake to a wire rack to finishing cooling.

Glaze:

Combine the powdered sugar with the lemon juice and spread over the cooled loaf. When the frosting is set, garnish with candied lemon peel.

Morning Apple Cake

img_0002-2

8 servings

Ingredients

  • Cooking spray
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup buttermilk milk
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup self-rising flour
  • 1 1/2 tablespoons cornstarch
  • 1 large apple, peeled, cored and thinly sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sugar

Directions

Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.

Beat the eggs and the 1/2 cup of sugar in a large bowl with an electric mixer until light and fluffy. Stir in the buttermilk, melted butter and vanilla extract.

Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.

Layer the apple slices in a circular pattern on top of the cake. Combine the cinnamon and 1 teaspoon sugar in a cup and sprinkle over the apples.

Bake for about 30 minutes or until a knife or metal skewer comes out clean when inserted in the center of the cake. Cool on a wire rack.

img_0004-3


dessertcover

Just because you’re trying to eat healthy doesn’t mean you can’t have dessert. You just have to choose carefully. High fat ingredients contain saturated fat and they can cause higher cholesterol levels in the body. Desserts and sweets don’t have the nutritional value that other foods do, but if you stick with healthier recipes and less-frequent, reasonable portions, desserts can fit into your healthy eating plan. Make fruit a part of your dessert menu as much as possible, whether it is the dessert itself or is part of a recipe. Although fruit is high in carbohydrates, it’s also filled with vitamins, minerals and fiber. If you crave something more, try adding fruit to sugar-free gelatin or mixing up a quick fruit salad. You will be amazed at how delicious these healthy dessert recipes taste.

dessert1

Almond Brown Rice Pudding

Serves 6

Ingredients

  • 1/2 cup pitted dates
  • 1 cup uncooked brown rice
  • 4 cups unsweetened vanilla almond milk
  • 1/2 cup raisins
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup toasted, chopped slivered almonds

Directions

Place dates in a bowl and pour 1/2 cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender and puree until smooth to make a date syrup.

Bring rice and almond milk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almond milk, stirring occasionally, about 45 minutes.

Stir date syrup, raisins, vanilla extract, almond extract, cinnamon and almonds into the cooked rice and serve warm or cold.

dessert2

Pumpkin-Peanut Butter Cookies

Makes 3 1/2 dozen cookies

Ingredients

  • 1 cup unsalted dry roasted peanuts
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened cocoa powder
  • Pinch of fine sea salt
  • 3/4 cup pumpkin purée (not pumpkin pie mix)
  • 1/2 cup natural creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 1 cup finely chopped pitted dates (6 ounces whole dates)

Directions

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Combine peanuts and oats in the bowl of a food processor. Pulse about 25 times to create a coarse meal. Add cocoa and salt and pulse a few more times to combine.

Put pumpkin purée and peanut butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the peanut butter and pumpkin are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.

Add vanilla and dates and mix until combined, about 1 minute. On low-speed, slowly add the dry ingredients to the peanut butter mixture. Mix until completely combined, forming a dense dough.

Scoop up tablespoons of dough and roll them into balls. Arrange on the prepared baking sheets about 1 inch apart. Press down on the balls with the back of a fork first in one direction and then in the other to form a checkerboard design on each cookie.

Bake until the cookies are firm and dried, about 12 minutes. Cool cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Place cooled cookies in an airtight container and store at room temperature up to 4 days or refrigerate up to 1 week.

dessert3

Carrot-Almond Cake

Serves 12

Ingredients:

  • 1/2 cup vegetable oil, divided, plus more for the pan
  • 3 cups grated carrots, divided
  • 1 3/4 cups almond flour, divided
  • 1 1/4 cups all-purpose flour, divided
  • 1 cup light brown sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup light sour cream
  • 1 teaspoon pure vanilla extract
  • 3 eggs

Directions

Preheat the oven to 350°F. Oil an 8 x 8-inch baking pan and line the bottom with parchment paper.

In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and the 1 cup all-purpose flour, baking powder, baking soda and salt.

In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in the remaining 2 cups carrots.

Transfer to the prepared pan and scatter crumb topping over the top. Bake until the cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then remove from the pan and transfer to a plate, discarding the parchment paper. Cut into squares or wedges and serve.

dessert4

Sweet Potato Apple Pie

Serves 8

Ingredients

  • 1 1/2 pounds sweet potatoes (about 2 medium)
  • 1 (9 to 9 1/2-inch) unbaked pie shell
  • 3/4 cup milk
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 3 eggs, lightly beaten
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 Granny Smith apple, peeled, cored and cut into thin slices

Directions

Preheat the oven to 400°F. Prick sweet potatoes with a fork and place them on a rimmed baking sheet lined with parchment paper. Bake about 1 hour or until very tender. Remove from the oven and let cool.

Line pastry shell with parchment paper or foil and fill with pie weights or dried beans. Bake on the lower rack of the oven about 15 minutes or until just starting to set. Remove the weights and continue to bake 10 to 12 minutes or until lightly golden. Cool on a wire rack 10 minutes.

Reduce the oven temperature to 350°F.

Meanwhile, peel sweet potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Transfer 1 1/4 cups purée to a large bowl. Add milk, sugar, flour, eggs, cinnamon, ginger, nutmeg and salt and whisk until combined and smooth.

Layer apple slices in concentric circles in the bottom of the cooled crust. Pour sweet potato filling into the crust over the apples. Bake about 50 minutes or until just set in the center of the pie.

Let cool to room temperature on a wire rack. Serve or chill in the refrigerator until ready to serve.

dessert5

Pear Crumble

6 servings

Ingredients

  • 1/2 cup regular rolled oats
  • 2 tablespoons whole wheat pastry flour
  • 3 tablespoons packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter, cut into small pieces
  • 3 medium pears, cored and cut into thin wedges
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • Frozen vanilla yogurt

Directions

Preheat the oven to 350 degrees F.

In a medium bowl combine oats, flour, 2 tablespoons brown sugar and cinnamon. Mix with a fork until combined. Add the butter and work it in with your fingers, a fork or a pastry blender until the mixture begins to form clumps.

In a large bowl toss the pears with the water, lemon juice and remaining 1 tablespoon brown sugar. Transfer pear mixture to a 9-inch pie plate. Sprinkle the oat mixture evenly over the pears.

Bake for 40 to 45 minutes or until the topping is golden and the pears are tender. If desired, serve warm with frozen yogurt.

Tip
To make individual servings, prepare as above, except divide the pear mixture among six 6-ounce custard cups or ramekins. Sprinkle with oat mixture and bake about 35 minutes or until the pears are tender. Serve as above.



Sukrin USA

Premier Scandinavian Sukrin Products

Dr. Feelgood Photos :)

Cheerful stuff for everyone :)

La Audacia de Aquiles

"El Mundo Visible es Sólo un Pretexto" / "The Visible World is Just a Pretext".-

bernmusings

Meanderings. (Mis)adventures. Discoveries. Repeat.

Quick Indian recipes – Easy,healthy,delicious

I believe that listing the quantity of ingredients doesn’t really makes sense with Indian cooking because what’s more important with Indian cuisines is your personal experience and love for cooking . My cooking recipes are written in a quick and easy format and do not follow the orthodox approach of presentation. Get going ….

Live2EatEat2Live Blog

We eat. We cook, We try try. We Laugh. We explore. We learn. We nom. And yum. :)

What in the Crepe?!

Get the inside scoop on the life of a culinary student

Wee Notions

Notes on a napkin

infermentovivo

Sparkling stories of Gelsomino the sourdough

The Essence Within

Silently, the grass grows.

Heyitsdaniellek

fashion & food & motherhood

Soul On Rice

A Prison Experience and Post-Prison Mentality

Dianna Donnely's Real Food Meals and Books

Author of "Heart Seasons: The Rainbow Revelation." Who is Passionate About a Healthy, Happy Lifestyle and Real Food Meals!

Joshi Cooks

Food - Recipes - Meal Plans

English-Language Thoughts

English-Language Thoughts

entrenatuespiritu

entrena tu espiritu con thetahealing y reiki

Detroit Is For Foodies

Cooking, Eating, Living in Metro Detroit

SNE LA'SOUL

Skin Nutrition Expert

A Novel Spain

Spain through the eyes of a novelist, expat, and ESL teacher

Flavours2017

A flavourful journey ---Soulful Living Starts And Ends With A Good Meal --

GurmEvde

Aklımdan geçen gemiye atladım, hayallerimi de yanıma aldım, uçsuz bucaksız denizde bir damla olmaya gidiyorum.... DK

The Austrian Dish

Welcome to Austrian Cuisine!

Sandros Weekend Kitchen

cooking culture kitchen garden travel

Gracie Cooks

Cooking, Eating, & Treating Yourself

Chomp Chomp

Food & Dining

Tripambitions

It contains the world best places and things.

Northfork Biological

The crossing paths of science + art

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

Paquito Montero

"behind every difficulty i saw a lot of opportunity" - Paquito

WowMalta

VISIT MALTA, GOZO AND COMINO

BeattyBakes

Easy Desserts

Hanna ღ

plant-based ❥ healthy lifestyle

GRUMPYANDPISSED

Mostly HAIKU in traditional 5-7-5 format

%d bloggers like this: