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Tuesday, October 27, 2009
Tuesday, October 20, 2009
Vegetable Soup
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons chopped fresh thyme (or 2-3 tsp dried)
4 garlic cloves, minced
3 carrots, cut into 1/2-inch pieces
4 cups chopped fresh tomatoes
2 cans white kidney beans
6-8 cups chicken stock or broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil (or 1-2 tsp dried)
1 bay leaf
1/2-1 tsp salt
1/2 tsp black pepper
1 tablespoon dried oregano
1 small bunch kale, roughly chopped
Shredded Parmesan cheese
Additional olive oil, basil, parsley
Preparation
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add carrots; sauté 10 minutes. Add tomatoes and next 8 ingredients (through oregano). Bring to boil. Reduce heat; cover and simmer 1 hour. Add kale. Cover and simmer until vegetables are tender, about 5-10 minutes longer. Uncover. Stir in 1-2 tablespoons additional olive oil as well as any additional herbs.
Divide soup among bowls. Top each serving with shredded parmesean cheese.
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons chopped fresh thyme (or 2-3 tsp dried)
4 garlic cloves, minced
3 carrots, cut into 1/2-inch pieces
4 cups chopped fresh tomatoes
2 cans white kidney beans
6-8 cups chicken stock or broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil (or 1-2 tsp dried)
1 bay leaf
1/2-1 tsp salt
1/2 tsp black pepper
1 tablespoon dried oregano
1 small bunch kale, roughly chopped
Shredded Parmesan cheese
Additional olive oil, basil, parsley
Preparation
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add carrots; sauté 10 minutes. Add tomatoes and next 8 ingredients (through oregano). Bring to boil. Reduce heat; cover and simmer 1 hour. Add kale. Cover and simmer until vegetables are tender, about 5-10 minutes longer. Uncover. Stir in 1-2 tablespoons additional olive oil as well as any additional herbs.
Divide soup among bowls. Top each serving with shredded parmesean cheese.
Monday, October 19, 2009
Saturday, October 10, 2009
Menu 10/11
French Dip Sandwiches / Sweet Potato Fries
Beef Taquitos / Green Salad
Black Bean Soup / Cornbread
Artichoke Chicken / Sweet Potato and Pumpkin Pilaf
Beef Taquitos / Green Salad
Black Bean Soup / Cornbread
Artichoke Chicken / Sweet Potato and Pumpkin Pilaf
Sunday, October 4, 2009
Pumpkin Bread
This is really good! Cooking Light recipe--not too much oil or bad stuff, and tastes very yummy. I didn't have quite enough honey, so my bread isn't extremely sweet, but it is still really good. Of course, we ate it for dessert tonight topped with whipped cream--so much for the healthy option!
Ingredients
Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon
Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins (didn't add these--raisins in breads=gross in my opinion!)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (I used 1 tsp)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin (used fresh)
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Preparation
Preheat oven to 350°.
To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 209 (30% from fat)
Fat: 6.9g (sat 1.7g,mono 2.4g,poly 2.2g)
Protein: 3.4g
Carbohydrate: 34.6g
Fiber: 1.4g
Cholesterol: 31mg
Iron: 1.3mg
Sodium: 252mg
Calcium: 29mg
Cooking Light, NOVEMBER 2000
Ingredients
Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon
Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins (didn't add these--raisins in breads=gross in my opinion!)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (I used 1 tsp)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin (used fresh)
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Preparation
Preheat oven to 350°.
To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 209 (30% from fat)
Fat: 6.9g (sat 1.7g,mono 2.4g,poly 2.2g)
Protein: 3.4g
Carbohydrate: 34.6g
Fiber: 1.4g
Cholesterol: 31mg
Iron: 1.3mg
Sodium: 252mg
Calcium: 29mg
Cooking Light, NOVEMBER 2000
Grilled Pannini Sandwiches
There are many variations to these really yummy, easy sandwiches. If you don't have a pannini maker, go out and buy one right now. They are that good.
Here's what you need:
Bread (I like to use the artisan bread from the grocery store, but any kind will work)
Sauce (Pesto, any kind of salad dressing--here's my favorite, some olive oil, etc)
Meat (Salami--my favorite, turkey, ham, chicken, etc)
Cheese (I almost always use FRESH mozarella, but provolone, cheddar, feta, etc are all good options as well)
Veggies (Roasted bell peppers, arugula, spinach, etc.)
Throw all the ingredients on the bread (don't need to butter or spray the outside of the bread unless you want to) and put it in your pannini maker. If you don't have one and don't want to buy one, you can also broil them open faced.
My favorite combination: Salami, Pesto, Fresh Mozarella, Roasted Red Peppers, Arugula.
Here's what you need:
Bread (I like to use the artisan bread from the grocery store, but any kind will work)
Sauce (Pesto, any kind of salad dressing--here's my favorite, some olive oil, etc)
Meat (Salami--my favorite, turkey, ham, chicken, etc)
Cheese (I almost always use FRESH mozarella, but provolone, cheddar, feta, etc are all good options as well)
Veggies (Roasted bell peppers, arugula, spinach, etc.)
Throw all the ingredients on the bread (don't need to butter or spray the outside of the bread unless you want to) and put it in your pannini maker. If you don't have one and don't want to buy one, you can also broil them open faced.
My favorite combination: Salami, Pesto, Fresh Mozarella, Roasted Red Peppers, Arugula.
Sweet Potato Fries
2 medium-sized sweet potatoes
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)
Preheat oven to 425 degrees.
Slice the potatoes into even, 1/4 inch peices. It's important to not make them too big (they get mushy) and to make them pretty even.
Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is well coated. They should all be glistening. Then sprinkle on all of the herbs and spices and continue to toss until well coated.
Place the fries on the baking sheet. It's very important that they are not touching, but can place them pretty close together. If you end up needing more than one cookie sheet make sure they are spaced more than one rack apart in your oven to prevent steaming. Also, rotate the pans when you take them out to flip. Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing. After 15 minutes take the pan out of the oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at at time. It's super quick. Just flip, and then make sure they're spaced out again. Be careful because at this point they're quite soft. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle.Take them out of the oven and serve immediately. They cool off very quickly so they're best eaten right away. Serves about 4.
Stuffed Blue Cheese Potatoes
Again. Ourbestbites.com.
4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese
1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
4. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly.
4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese
1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
4. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly.
Menu 10/4
Grilled Chicken / Pumpkin and Sweet Potato Pilaf / Bread
Hamburgers / Stuffed Blue Cheese Potatoes / Brocolli
Salmon Chowder / Bread
Panini Sandwiches / Cucumbers / Sweet Potato Fries
Hamburgers / Stuffed Blue Cheese Potatoes / Brocolli
Salmon Chowder / Bread
Panini Sandwiches / Cucumbers / Sweet Potato Fries
Roasted Pumpkin and Sweet Potato Pilaf
This recipe is SO good, but also pretty time consuming. You have to peel and cube the pumpkin which can take some time. You could make it with only sweet potato which would cut down on the time necessary.
Ingredients
2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)
1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
Cooking spray
2 teaspoons olive oil
1 cup diced onion (1 small)
1/3 cup diced celery (about 1 rib)
2 teaspoons minced garlic
4 cups fat-free, less-sodium chicken broth
1 cup brown rice
2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 bay leaf
Preparation
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray (or brush on some EVOO). Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Jaime Harder, MA, RD, Cooking Light, OCTOBER 2007
Ingredients
2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)
1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
Cooking spray
2 teaspoons olive oil
1 cup diced onion (1 small)
1/3 cup diced celery (about 1 rib)
2 teaspoons minced garlic
4 cups fat-free, less-sodium chicken broth
1 cup brown rice
2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 bay leaf
Preparation
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray (or brush on some EVOO). Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Jaime Harder, MA, RD, Cooking Light, OCTOBER 2007
Friday, October 2, 2009
Pumpkin Cheesecake Bites
Want more pumpkin? Me, too. These are awesome. Again...thanks to my new favorite website Ourbestbites.com.
Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
2 cups pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetened whipped cream (optional)
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 16 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
Allow to cool completely and then refrigerate. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired. Can be made up to 3 days ahead.
Makes 48 small tarts or 24 regular.
Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
2 cups pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetened whipped cream (optional)
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 16 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
Allow to cool completely and then refrigerate. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired. Can be made up to 3 days ahead.
Makes 48 small tarts or 24 regular.
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