NEED:
1/2 cup onion
3 tablespoon butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.
Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.
Makes 4 to 6 small servings.
ENJOY!
Thursday, October 29, 2009
Ginger Pumpkin Bisque
NEED:
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
ENJOY!
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
ENJOY!
Tuesday, October 27, 2009
Chicken Butternut Squash Soup
NEED:
1-1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
Makes 6 servings.
ENJOY!
1-1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
Makes 6 servings.
ENJOY!
Sweet Potato and Hominy Stew
NEED:
6 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce cans reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- oz. golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork
Cilantro
Lime wedges
In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
If desired serve with cilantro and lime wedges.
ENJOY!
6 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce cans reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- oz. golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork
Cilantro
Lime wedges
In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
If desired serve with cilantro and lime wedges.
ENJOY!
Saturday, October 24, 2009
Pumpkin Muffins
I had the BEST pumpkin muffins today..and went searching for a recipe that seemed like it would create the same ones. This came out very close...YUMMY.
NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce
STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.
Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.
For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
ENJOY!
NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce
STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.
Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.
For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
ENJOY!
Tuesday, October 20, 2009
Spinach-Roasted Red Pepper Dip
NEED:
1/2 cup shredded mozzarella cheese
1/2 cup plain low-fat or fat-free yogurt
1/2 cup light or regular mayonnaise dressing or salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
1 cup loosely packed fresh spinach leaves, coarsely chopped
3/4 cup bottled roasted red sweet peppers, drained and chopped
1/4 cup thinly sliced green onions
3 red and/or yellow sweet peppers, seeded and cut into strips
Preheat oven to 350 degrees F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.
Makes 2 1/4 cups.
ENJOY!
1/2 cup shredded mozzarella cheese
1/2 cup plain low-fat or fat-free yogurt
1/2 cup light or regular mayonnaise dressing or salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
1 cup loosely packed fresh spinach leaves, coarsely chopped
3/4 cup bottled roasted red sweet peppers, drained and chopped
1/4 cup thinly sliced green onions
3 red and/or yellow sweet peppers, seeded and cut into strips
Preheat oven to 350 degrees F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.
Makes 2 1/4 cups.
ENJOY!
Autumn Harvest Stew
NEED:
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
Trim fat from meat. Cut pork into 1-inch cubes.
In a 3 1/2- or 4-quart crockery slow cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.
Makes 4 servings.
ENJOY!
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
Trim fat from meat. Cut pork into 1-inch cubes.
In a 3 1/2- or 4-quart crockery slow cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.
Makes 4 servings.
ENJOY!
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