2 lb carrots, peeled and chopped
1 large yam, peeled, cubed in 1" pieces
1 medium onion, cut into wedges, separated
1/4 c olive oil
1 tsp dried thyme (2 Tbsp chopped fresh)
2 cloves garlic, finely chopped
3/4 tsp salt
1/4 tsp freshly ground pepper
Spray a 15"x10"x1" pan with cooking spray. Place carrots, yam and onion in pan; drizzle with oil; sprinkle with thyme, garlic, salt and pepper, Stir to coat. Roast uncovered at 350 degrees for 35-45 minutes, stirring occasionally, until vegetables are tender. Process vegetables in a food processor until blended. Spoon into serving bowl; serve warm with French bread slices.
NOTES
I don't remember where I first got this; it can be found in a few different places online.
I love this, although it was not terribly popular with my kids the last time I made it.
I'd probably up the garlic, but then, I can never get enough garlic.
Saturday, March 28, 2009
Cranberry-Hazelnut Coffeecake
Streusel:
1/4 c sifted cake flour
1/4 c packed brown sugar
1/4 c chopped hazelnuts
1/2 tsp ground cinnamon
1 Tbsp butter, melted
Cake:
1 2/3 c sifted cake flour
1 c granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 (8 oz) carton sour cream, divided
1 egg
1 egg white
5 Tbsp butter, softened
2 c fresh cranberries, chopped
Streusel: Combine streusel ingredients; toss well; set aside.
Cake: Combine first 5 ingredients; whisk well. Combine vanilla, 1/4 c sour cream, egg and egg white in a small bowl; whisk well. Place remaining sour cream with butter in a large bowl and beat with a mixer on medium speed until well-blended. Add flour mixture to butter mixture alternately with egg mixture; being and end with flour.
Spread half of batter into a greased 9" springform pan. Sprinkle cranberries over batter. Spread remaining batter over berries. Sprinkle streusel on top.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
1/4 c sifted cake flour
1/4 c packed brown sugar
1/4 c chopped hazelnuts
1/2 tsp ground cinnamon
1 Tbsp butter, melted
Cake:
1 2/3 c sifted cake flour
1 c granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 (8 oz) carton sour cream, divided
1 egg
1 egg white
5 Tbsp butter, softened
2 c fresh cranberries, chopped
Streusel: Combine streusel ingredients; toss well; set aside.
Cake: Combine first 5 ingredients; whisk well. Combine vanilla, 1/4 c sour cream, egg and egg white in a small bowl; whisk well. Place remaining sour cream with butter in a large bowl and beat with a mixer on medium speed until well-blended. Add flour mixture to butter mixture alternately with egg mixture; being and end with flour.
Spread half of batter into a greased 9" springform pan. Sprinkle cranberries over batter. Spread remaining batter over berries. Sprinkle streusel on top.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
NOTES
From Cooking Light.
Untried.
Artichoke-Rosemary Bruschetta
1 (1 lb) loaf French bread, halved horizontally
1 c (4 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese
1 tsp dried crushed rosemary (1 Tbsp fresh)
2/3 c mayonnaise
1 (6-7 oz) jar marinated artichoke hearts, drained, chopped
On ungreased cookie sheet, place bread, but sides up. Bake 10 minutes at 75 degrees.
In medium bowl, mix 1/2 c mozzarella with remaining ingredients. Spread mixture on bread; sprinkle with remaining mozzarella. Bake 15-20 minutes or until cheese is melted.
NOTES
I think this is from Cooking Light.
Untried, but I would probably try subbing yogurt or sour cream for some of the mayo.
1 c (4 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese
1 tsp dried crushed rosemary (1 Tbsp fresh)
2/3 c mayonnaise
1 (6-7 oz) jar marinated artichoke hearts, drained, chopped
On ungreased cookie sheet, place bread, but sides up. Bake 10 minutes at 75 degrees.
In medium bowl, mix 1/2 c mozzarella with remaining ingredients. Spread mixture on bread; sprinkle with remaining mozzarella. Bake 15-20 minutes or until cheese is melted.
NOTES
I think this is from Cooking Light.
Untried, but I would probably try subbing yogurt or sour cream for some of the mayo.
Friday, March 27, 2009
Pumpkin-Orange Spice Loaf
1 1/2 c all-purpose flour
1/2 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1 c sugar
1 c pumpkin puree
1/2 c milk
1/4 butter, softened
1 Tbsp grated orange rind
1/4 c orange juice
1 egg
Combine first 8 ingredients in a large bowl; make a well in the center. Combine remaining ingredients; whisk well. Add to flour mixture; stir until just moistened. Pour batter into a greased 8"x4" loaf pan. Bake at 350 degrees for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
1/2 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1 c sugar
1 c pumpkin puree
1/2 c milk
1/4 butter, softened
1 Tbsp grated orange rind
1/4 c orange juice
1 egg
Combine first 8 ingredients in a large bowl; make a well in the center. Combine remaining ingredients; whisk well. Add to flour mixture; stir until just moistened. Pour batter into a greased 8"x4" loaf pan. Bake at 350 degrees for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
Raspberry Strippers
1/3 c granulated sugar
5 Tbsp butter, softened
1 1/2 tsp vanilla extract
1 egg white
1 c all-purpose flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract
Beat butter and sugar with mixer on medium speed until well-blended. Add vanilla and egg white; beat well. Combine flour, cornstarch, baking powder and salt; add to sugar mixture, stirring until well-blended (dough will be stiff).
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12" log. Place logs 3" apart on greased baking sheet. Form a 1/2"-deep indentation down the length of each log using index finger or the end of a wooden spoon. Spoon preserves into indentations. Bake at 375 degrees for 20 minutes or until lightly browned. Remove to a cutting board.
Combine powdered sugar, lemon juice and extract; whisk well. Drizzle icing over warm logs. Immediately cut each log diagonally into 12 slices. Do not separate slice. Cool 10 minutes; separate slices. Cool completely on a wire rack.
NOTES
From Cooking Light.
Untried.
5 Tbsp butter, softened
1 1/2 tsp vanilla extract
1 egg white
1 c all-purpose flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract
Beat butter and sugar with mixer on medium speed until well-blended. Add vanilla and egg white; beat well. Combine flour, cornstarch, baking powder and salt; add to sugar mixture, stirring until well-blended (dough will be stiff).
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12" log. Place logs 3" apart on greased baking sheet. Form a 1/2"-deep indentation down the length of each log using index finger or the end of a wooden spoon. Spoon preserves into indentations. Bake at 375 degrees for 20 minutes or until lightly browned. Remove to a cutting board.
Combine powdered sugar, lemon juice and extract; whisk well. Drizzle icing over warm logs. Immediately cut each log diagonally into 12 slices. Do not separate slice. Cool 10 minutes; separate slices. Cool completely on a wire rack.
NOTES
From Cooking Light.
Untried.
Chickpea Corn Patties
2 tsp olive oil, divided
1 1/2 c corn kernels
1 c chopped onion
1/4 tsp dried thyme (1 tsp minced fresh)
1 (19 oz) can chickpeas, rinsed and drained
1/2 c fresh breadcrumbs
3 Tbsp cornmeal, divided
1/2 tsp salt
1/4 tsp red pepper
Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add corn, onion and thyme; saute 2 minutes. Place corn mixture into a food processor with chickpeas, bread crumbs, 2 Tbsp cornmeal, salt and red pepper. Pulse until combined and chunky. Divide mixture into equal potions and shape each into a 1/2" thick patty. Dredge patties in 1 Tbsp cornmeal. Heat 1 tsp oil in a large greased nonstick skillet over medium heat. Cook patties 5 minutes on each side, flipping carefully, or until golden. Serve on a bun, or with salsa or marinara sauce.
NOTES
From Cooking Light.
These are so much better than they sound and look.
We always eat them topped with salsa, and they are delicious. A favorite of the whole family.
1 1/2 c corn kernels
1 c chopped onion
1/4 tsp dried thyme (1 tsp minced fresh)
1 (19 oz) can chickpeas, rinsed and drained
1/2 c fresh breadcrumbs
3 Tbsp cornmeal, divided
1/2 tsp salt
1/4 tsp red pepper
Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add corn, onion and thyme; saute 2 minutes. Place corn mixture into a food processor with chickpeas, bread crumbs, 2 Tbsp cornmeal, salt and red pepper. Pulse until combined and chunky. Divide mixture into equal potions and shape each into a 1/2" thick patty. Dredge patties in 1 Tbsp cornmeal. Heat 1 tsp oil in a large greased nonstick skillet over medium heat. Cook patties 5 minutes on each side, flipping carefully, or until golden. Serve on a bun, or with salsa or marinara sauce.
NOTES
From Cooking Light.
These are so much better than they sound and look.
We always eat them topped with salsa, and they are delicious. A favorite of the whole family.
Fresh Cranberry Muffins
2 c all-purpose flour
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries
2/3 c milk
1/4 c butter, melted
1 tsp grated orange rind
1/2 tsp vanilla extract
1 egg, lightly beaten
Combine flour, sugar, baking powder and salt in a large bowl; whisk well. Stir in cranberries; make a well in the center of mixture. Combine milk, butter, orange rind, vanilla and egg; add to flour mixture and stir until just moist. Spoon batter into 12 greased muffin cups. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately and cool on a wire rack.
VARIATIONS
Replace cranberries and orange rind with blueberries and lemon rind; chopped appe, pear or pineapple and cinnamon; or mashed banana and allspice.
NOTES
From Cooking Light.
Untried.
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries
2/3 c milk
1/4 c butter, melted
1 tsp grated orange rind
1/2 tsp vanilla extract
1 egg, lightly beaten
Combine flour, sugar, baking powder and salt in a large bowl; whisk well. Stir in cranberries; make a well in the center of mixture. Combine milk, butter, orange rind, vanilla and egg; add to flour mixture and stir until just moist. Spoon batter into 12 greased muffin cups. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately and cool on a wire rack.
VARIATIONS
Replace cranberries and orange rind with blueberries and lemon rind; chopped appe, pear or pineapple and cinnamon; or mashed banana and allspice.
NOTES
From Cooking Light.
Untried.
Roasted Beets with Feta
4 medium beets
1/4 c minced chives
2 Tbsp parsley
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper to taste
crumbled feta cheese to taste
Roast beets in one of two ways: 1) Wrap each beet in foil and roast at 400 degrees for 45 minutes to an hour, until easily pierced with a fork. Once cool enough to handle, peel and slice. Or 2) Peel and slice beets and roast at 400 degrees for 45 minutes to an hour, until tender, stirring and flipping slices every 10-15 minutes.
While beets are cooking, combine herbs, oil, vinegar, salt and pepper; whisk well.
When beets are cooked, toss with dressing and sprinkle with desired amount of feta.
NOTES
Adapted from a recipe at allrecipes.com
My absolute favorite way to cook beets. They're amazing.
1/4 c minced chives
2 Tbsp parsley
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper to taste
crumbled feta cheese to taste
Roast beets in one of two ways: 1) Wrap each beet in foil and roast at 400 degrees for 45 minutes to an hour, until easily pierced with a fork. Once cool enough to handle, peel and slice. Or 2) Peel and slice beets and roast at 400 degrees for 45 minutes to an hour, until tender, stirring and flipping slices every 10-15 minutes.
While beets are cooking, combine herbs, oil, vinegar, salt and pepper; whisk well.
When beets are cooked, toss with dressing and sprinkle with desired amount of feta.
NOTES
Adapted from a recipe at allrecipes.com
My absolute favorite way to cook beets. They're amazing.
Playgroup Granola Bars
2 c oats
3/4 c brown sugar
1/2 c wheat germ
3/4 tsp cinnamon
1 c flour
3/4 c raisins
3/4 tsp salt
1/2 c honey
1 egg
1/2 c oil
2 tsp vanilla
Combine dry ingredients; make a well in the center and add wet ingredients. Mix thoroughly (this is best done with your hands). Press into a greased 9"x13" pan and bake for 30-35 minutes, until edges are browned and starting to pull away from sides of pan. Cut before bars cool completely or they'll be too hard.
NOTES
From allrecipes.com
Family favorite.
Easily adaptable: I usually cut back on sugar/honey, use wheat flour, add flax seeds. Sometimes I sub almond extract for some of the vanilla. I often sub dried cranberries for the raisins and applesauce for the oil. I also like to add chocolate chips and peanuts.
3/4 c brown sugar
1/2 c wheat germ
3/4 tsp cinnamon
1 c flour
3/4 c raisins
3/4 tsp salt
1/2 c honey
1 egg
1/2 c oil
2 tsp vanilla
Combine dry ingredients; make a well in the center and add wet ingredients. Mix thoroughly (this is best done with your hands). Press into a greased 9"x13" pan and bake for 30-35 minutes, until edges are browned and starting to pull away from sides of pan. Cut before bars cool completely or they'll be too hard.
NOTES
From allrecipes.com
Family favorite.
Easily adaptable: I usually cut back on sugar/honey, use wheat flour, add flax seeds. Sometimes I sub almond extract for some of the vanilla. I often sub dried cranberries for the raisins and applesauce for the oil. I also like to add chocolate chips and peanuts.
Cauliflower Poppers
1 large head of cauliflower
juice of 1 lemon
3 cloves of garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried dill
fresh black pepper
2 tablespoons nutritional yeast
Preheat oven to 400 degrees. Separate cauliflower into bite-sized pieces. Whisk together remaining ingredients and toss with cauliflower. Bake about 40 minutes, stirring once about halfway through. They're ready when they're browned and tender but not mushy.
NOTES
From VegWeb.
Amazingly delicious (though not popular with the kids, but then, no cauliflower is popular with my kids.)
My grocery store doesn't carry nutritional yeast so I substitute grated Parmesan cheese (the fake powdery stuff).
juice of 1 lemon
3 cloves of garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried dill
fresh black pepper
2 tablespoons nutritional yeast
Preheat oven to 400 degrees. Separate cauliflower into bite-sized pieces. Whisk together remaining ingredients and toss with cauliflower. Bake about 40 minutes, stirring once about halfway through. They're ready when they're browned and tender but not mushy.
NOTES
From VegWeb.
Amazingly delicious (though not popular with the kids, but then, no cauliflower is popular with my kids.)
My grocery store doesn't carry nutritional yeast so I substitute grated Parmesan cheese (the fake powdery stuff).
Vegetarian Lasagna
1 small eggplant, peeled and cut into cubes
1/2 tsp salt
3 Tbsp olive oil, divided
8 oz sliced mushrooms
1 small onion, diced
2-4 cloves garlic, minced
3-4 c tomato sauce
dried basil, oregano, parsley, thyme, rosemary to taste
1 c frozen spinach
2 c ricotta cheese
2 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese
1 (8 oz) package lasagna noodles, cooked and drained
2 medium zucchinis, thinly sliced
Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry. Toss with about 1 Tbsp olive oil; roast in a 400-degree oven for 20-30 minutes or until tender.
Heat remaining oil in a skillet over medium heat; cook and stir mushrooms, onions and garlic until softened. Stir in tomato sauce, herbs and spinach; cook until spinach is no longer frozen.
Combine ricotta, 1 1/2 c mozzarella and Parmesan.
Spread 1/3 sauce mixture in the bottom of a 9"x13" pan. Layer with 1/3 lasagna noodles, half of eggplant, and half of zucchini. Spread with half of cheese mixture. Spread with 1/3 sauce, 1/3 lasagna noodles, and remaining eggplant, zucchini and cheese mixture. Top with remaining lasagna noodles and sauce and sprinkle with remaining 1/2 c mozzarella.
Cover with foil and bake at 350 degrees for about 45 minutes, then uncover and continue cooking about 15-20 minutes or until cheese is melted and browning.
NOTES
This is actually my own recipe, cobbled together from various other veggie lasagna recipes, reconstructed here to the best of my recollection.
Amounts and types of veggies are variable by taste. It's nice to roast all of the veggies )except spinach) along with the eggplant.
1/2 tsp salt
3 Tbsp olive oil, divided
8 oz sliced mushrooms
1 small onion, diced
2-4 cloves garlic, minced
3-4 c tomato sauce
dried basil, oregano, parsley, thyme, rosemary to taste
1 c frozen spinach
2 c ricotta cheese
2 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese
1 (8 oz) package lasagna noodles, cooked and drained
2 medium zucchinis, thinly sliced
Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry. Toss with about 1 Tbsp olive oil; roast in a 400-degree oven for 20-30 minutes or until tender.
Heat remaining oil in a skillet over medium heat; cook and stir mushrooms, onions and garlic until softened. Stir in tomato sauce, herbs and spinach; cook until spinach is no longer frozen.
Combine ricotta, 1 1/2 c mozzarella and Parmesan.
Spread 1/3 sauce mixture in the bottom of a 9"x13" pan. Layer with 1/3 lasagna noodles, half of eggplant, and half of zucchini. Spread with half of cheese mixture. Spread with 1/3 sauce, 1/3 lasagna noodles, and remaining eggplant, zucchini and cheese mixture. Top with remaining lasagna noodles and sauce and sprinkle with remaining 1/2 c mozzarella.
Cover with foil and bake at 350 degrees for about 45 minutes, then uncover and continue cooking about 15-20 minutes or until cheese is melted and browning.
NOTES
This is actually my own recipe, cobbled together from various other veggie lasagna recipes, reconstructed here to the best of my recollection.
Amounts and types of veggies are variable by taste. It's nice to roast all of the veggies )except spinach) along with the eggplant.
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