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Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole

(Culinary.net) Waking up, no matter how late, can be such a drag. You’re moving slow and cuddled up warm under the blankets. However, your stomach is growling which means eventually you are going to have to arise. When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate. It’s a warm, freshly baked Overnight Apple Cinnamon Fresh Toast Casserole.

Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s filled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end. It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well.

Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the weekend, this breakfast casserole is worth the wait.

Find more breakfast and brunch recipes at Culinary.net.

Yield: Serves 12

Ingredients:

  • Nonstick cooking spray
  • 1 package (20 ounces) French bread, cubed, divided
  • 1 can (20 ounces) apple pie filling
  • 9 eggs
  • 1 cup half-and-half
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar, plus additional (optional)
  • 2 tablespoons milk, plus additional (optional)

Directions:

  1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
  2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
  3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
  4. Cover with aluminum foil and chill overnight.
  5. Heat oven to 325 F.
  6. Remove foil and bake 50-60 minutes.
  7. Let cool 10-15 minutes.
  8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.
See video here.

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Beet and Cabbage Borscht. METRO photo

By Barbara Beltrami

This past month or two, every time the wind has howled, every time the thermometer has registered below freezing, every time the weather forecast has announced a Nor’easter, icy roads, a power failure or what seems like another apocalyptic act of God, every time I’ve thought I’m going crazy from cabin fever, quarantining, covid statistics, news of partisan shenanigans, military troop deployments, climate change and inflation, I’ve done what any self-respecting cook would do to save her sanity. 

I’ve taken to the kitchen, pulled out my biggest pot and made soup. All kinds of soup. So many kinds that a whole shelf of my freezer is now full of containers of soup. 

It started with butternut squash soup, then lentil soup, pea soup, a minestrone, a ribollita, cabbage soup, mushroom and barley, French onion, pasta e fagioli and a chicken soup made with a rotisserie chicken I bought on impulse. No matter how tummy-warming and delicious any of them have been, they don’t seem to have made anything go away, but they sure as hell have made me feel better, at least until the next headline. Undaunted, however, here are 3 new recipes I’ve been fooling around with.

Beet and Cabbage Borscht 

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 1/2 cups diced onion

1 cup finely chopped celery

1 leek, washed and sliced thin cross wise

6 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon paprika

1 bay leaf

1 thyme sprig

6 potatoes, peeled and diced

6 red beets, peeled and diced

4 carrots, peeled and diced

Salt and freshly ground pepper to taste

3 cups finely chopped red cabbage

1 tablespoon red wine vinegar

Fresh chopped dill 

DIRECTIONS:

In a large pot heat oil over medium-high heat; add onion, celery, leek, salt and pepper and cook, stirring frequently, until just beginning to brown, about 5 to 7 minutes; add garlic, tomato paste, paprika, bay leaf and thyme, cook and stir about one minute. Add potatoes, beets, carrots, 6 cups water and salt and pepper to taste, bring to a boil, then reduce to a good simmer and cook, partially covered, until beets and carrots are tender, about 20 minutes. Add cabbage and vinegar and cook until cabbage is tender, 20 to 30 minutes; remove and discard bay leaf and thyme sprig. Sprinkle with dill. Serve hot with sour cream or plain yogurt.

Salmon and Corn Chowder

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 pound bacon, cooked until crisp

2 tablespoons unsalted butter

2 onions, peeled and chopped

2 cups water

1 cup clam juice

2 potatoes, peeled and diced

1 celery rib, thinly sliced

1/2 teaspoon crushed hot red pepper 

Salt and freshly ground pepper to taste

2 cups fresh or frozen corn kernels

2 cups half and half

1 1/2 pounds salmon, cut into bite size pieces

DIRECTIONS:

Crumble bacon. Remove all but one tablespoon bacon fat. In a large pot melt butter with the one tablespoon bacon fat; add onions and cook over medium heat until they’re soft, 5 minutes. Add water, clam juice, potatoes, celery, crushed red pepper, salt and pepper. Stirring occasionally, bring to a boil, then reduce to simmer and cook 20 minutes, until potatoes are tender. Add bacon, corn, and half and half, simmer for 10 minutes, then add salmon and simmer 3 more minutes. Serve hot with oyster crackers.

Chicken Soup with Escarole and Tortellini

YIELD: Makes 6 servings

INGREDIENTS: 

6 cups chicken broth

1/2 pound fresh tortellini

1 small head escarole, washed and sliced cross-wise into one-inch strips

Salt and freshly ground pepper

2/3 cup freshly grated Parmesan cheese

DIRECTIONS:

In a large pot bring the broth and two cups water to a boil over medium-high heat; reduce heat to medium, add tortellini and cook according to package directions, about 3 to 5 minutes. With slotted spoon remove from heat and set aside to keep warm. Add escarole to cooking liquid and simmer until soft, about 2 to 4 minutes; return tortellini to pot and simmer for half a minute or so, just enough to heat them up again. Ladle soup into bowls and sprinkle with grated cheese. Serve hot with a crisp dry white wine.

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Cocktail meatballs. Metro photo

By Barbara Beltrami

Whether you’re watching the 56th Super Bowl or the Winter Olympics with a couple of ice cold beers or having a romantic and cozy Valentine’s Day with a couple of glasses of bubbly, cocktail meatballs with surprise centers are the perfect accompaniment. All of them are easy to make ahead of time, then refrigerate  and re-heat which leaves you lots of time for being a spectator or someone’s special Valentine.

South of the Border Meatballs

YIELD: Makes about 50 bite-size meatballs

INGREDIENTS: 

2 1/2 pounds ground beef

3/4 cup unflavored bread crumbs

1/3 cup milk

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped fresh flat leaf parsley

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon fresh coriander

Salt and freshly ground pepper to taste

2 garlic cloves, minced

1 shallot, minced

2 eggs

1/2 pound pepper jack cheese, diced into half-inch cubes

DIRECTIONS:

Preheat oven to 425 F. Line two baking sheets with parchment paper. In a large bowl combine the beef, bread crumbs milk, cilantro, parsley, chili powder, cumin, coriander, salt and pepper, garlic, shallot, and eggs. Divide mixture into 50 to 60 equal portions, place on baking sheets, poke a piece of the cheese into the center and roll into balls; bake, gently turning once, until brown on all sides, about 10 to 15 minutes. Serve hot or warm with tortilla chips, sour cream, salsa and guacamole.

Dinah’s Cocktail Meatballs

YIELD: Makes about two dozen meatballs

INGREDIENTS: 

1 pound ground beef

1 egg

1 cup shredded Swiss cheese

1/2 cup unflavored bread crumbs

1/2 onion, grated

1 garlic clove, minced

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

Salt and freshly ground pepper to taste

2 to 3 scallions, sliced into 1/2” pieces

1/4 cup ketchup

2 tablespoons packed brown sugar

DIRECTIONS:

Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, combine beef, egg, cheese, bread crumbs, onion, garlic, two thirds of the mustard, the Worcestershire sauce, salt and pepper. Form into tiny 1 1/2” meatballs, poke, a scallion slice inside, cover and place on baking sheet.  In a small bowl, thoroughly combine the remaining third of the mustard, ketchup and brown sugar; brush on top of meatballs, then bake them until they are lightly browned and cooked through, about 15 minutes. Serve hot or warm with crudités.

Buffalo Meatballs

YIELD: Makes 16 to 20 meatballs

INGREDIENTS: 

3 tablespoons neutral oil

1 small onion, diced

2 tablespoons buttermilk

1 slice white sandwich bread, doused with warm water, then torn into bite-size pieces

2 tablespoons + 1 cup  Frank’s hot sauce

1 pound ground chicken or turkey

1/2 cup unseasoned breadcrumbs

1 large egg

2/3 cup diced celery

Salt and freshly ground pepper to taste

Nonstick cooking spray

4 ounces blue, Roquefort or gorgonzola cheese, cut into 16 cubes

6 ounces unsalted butter

2 tablespoons maple syrup

1/3 cup barbecue sauce

DIRECTIONS:

Heat oil in medium skillet over medium heat; add onions and cook, stirring occasionally, until slightly golden, about 5 or 6 minutes; set aside to cool. In a large bowl, combine the buttermilk, bread, 2 tablespoons hot sauce and whisk into a paste. Add chicken, breadcrumbs, egg, celery and salt and pepper; mix well, then cover and refrigerate 30 minutes. 

Preheat oven to 450 F; line a shallow baking pan with aluminum foil and spray with nonstick cooking spray. Roll mixture into 16 balls, poke a hole with your finger and insert a cheese cube in center, then cover with meat mixture. Place on aluminum foil and bake until brown, about 20 minutes. Meanwhile in a medium saucepan, melt butter, add maple syrup, remaining cup hot sauce and barbecue sauce, stir and cook until heated through. Place meatballs on platter or in bowl; pour sauce over them and serve hot or warm with celery and more blue cheese.

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French Onion Soup. METRO photo

By Barbara Beltrami

When we think of onions, we usually think of them as something to add flavor to other foods. But they can also be dishes in their own right. When cooked properly they offer all sorts of flavor and texture dimensions from their sweetness when caramelized as they slowly release their sugars, to their sweet and sour crunchiness when pickled … and lots in between. 

I’ve had big Vidalia onions, stuffed and baked, onion tarts, French onion soup with its crown of melted cheese, pickled cipolle (small Italian onions), creamed pearl onions, and big thick slices of herb-marinated, grilled onions and so many more preparations and have yet to find a version I didn’t like.

French Onion Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 stick unsalted butter

4 to 5 large onions, sliced thin

2 garlic cloves, chopped

1 large bay leaf

1 large fresh thyme sprig

Salt and freshly ground black pepper      to taste

1 cup dry white wine

2 heaping tablespoons flour

2 quarts beef stock

1 baguette, diagonally sliced and toasted

8 ounces Emmenthaler or Gruyere cheese, grated

DIRECTIONS:

In a large pot over medium heat melt the butter; add the onions, garlic, bay leaf, thyme and salt and pepper. Cook, stirring now and then, until onions are caramelized and take on a deep golden color (don’t rush this process), about 30 to 45 minutes. Add the wine, bring to a boil, then simmer until wine is evaporated, about 5 minutes. 

Remove bay leaf and thyme sprigs and discard; add flour and stir to incorporate; reduce heat to low and, stirring frequently, cook about 10 minutes, then add stock and simmer a good 15 minutes. Meanwhile preheat broiler. When ready to serve, ladle soup into ovenproof ramekins, float toasted bread on top and cover with cheese; place under broiler and monitor carefully, then remove when cheese is melted and bubbly.  Serve immediately with a crisp green salad.

Onion Tart

YIELD: Makes 6 servings

INGREDIENTS: 

1 pie crust, rolled out to 1/4” thickness

1 pound onions

2 tablespoons unsalted butter

1 egg

1/2 cup heavy cream

Salt and freshly ground pepper to taste

Freshly ground nutmeg

DIRECTIONS:

Preheat oven to 375 F. Place dough in 10” round fluted false-bottom tart pan; drape over edges and move rolling pin over top to even out edges; press dough against inner edges and prick bottom with fork tines. Place pie weights or dry beans on crust and bake for 25 minutes. Remove weights; remove from oven and place pan on baking sheet. 

Meanwhile peel and cut onions in thin slices from sprout to root end. In a large skillet melt butter over medium-low heat, add onions and cook, stirring from time to time until they are caramelized, about 30 minutes (don’t rush this process). Set aside to cool. In a medium bowl beat egg and cream together, stir in onions, salt and pepper and nutmeg, then pour into tart shell and bake 25 to 30 minutes; let sit 10 to 15 minutes, then remove shell. Serve hot with a mixed salad.

Baked Stuffed Onions

YIELD: Makes 6 servings

INGREDIENTS: 

6 large onions, peeled

1/4 cup olive oil

6 leeks, washed and finely chopped

1 cup minced fennel or celery

1 tablespoon minced fresh sage

Salt and freshly ground pepper to taste

1/2 cup unseasoned bread crumbs

1/4 cup freshly grated parmesan cheese

3 cups warm chicken broth

DIRECTIONS:

Take a thin slice off top and bottom of each onion; discard. Using a sharp spoon scoop out insides of onions from sprout end, but leave a few outside layers; finely chop scooped insides. In a large skillet, heat all but one tablespoon of oil over medium heat; add chopped onions, leeks, fennel, sage, and salt and pepper; cook, stirring occasionally, until vegetables have softened, about 10 minutes.  

In a medium bowl combine onion mixture with bread crumbs and cheese, then stuff centers of onions, leaving a little on top.  Paint outsides of onions with remaining tablespoon oil; place them in a shallow baking dish and surround them with broth. Basting occasionally with broth, bake them 1 1/2 hours. Discard any remaining broth or save for another use. Serve hot or warm with poultry or meat.

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Beef, Bok Choy and Pepper Stir-Fry

By Barbara Beltrami

I don’t have a lot of Asian recipes in my repertoire, but I’m trying to learn some to expand my recipe files and put some variety into my dinner menus. One thing I’ve started with is stir frying. It’s a one-dish meal that puts variety right up on a front burner that is generally quite healthful. The key to doing it well, I’ve found, is having a very hot wok, slicing the veggies very thin (a mandolin is a handy gadget to have for this) or cutting them evenly into bite size pieces and not cooking anything beyond a few minutes or I’ll end up with a mushy mess. And a favorite thing about stir-frying is that I can substitute one veggie or protein or noodle for another. So I hope that if you try any of these recipes you’ll feel free to do that too.

Snow Pea and Soba Stir-Fry

YIELD: Makes 4 servings

INGREDIENTS: 

1 to 2 tablespoons peanut butter

1 tablespoon soy sauce

2 tablespoons white wine vinegar

1 1/2 teaspoons hot chili oil

Salt and freshly ground pepper to taste

2 garlic cloves, minced

1 tablespoon grated ginger

1 tablespoon sesame oil

1/2 cup vegetable broth

2 tablespoons peanut oil

One 10-ounce package frozen snow peas

1 bunch scallions, cleaned and slice

1/2 pound soba noodles, cooked

3 tablespoons chopped cilantro leaves

DIRECTIONS:

In a medium microwave-safe bowl warm peanut butter for 10 seconds to make it soft; add soy sauce, vinegar, hot chili oil, salt and pepper, garlic, ginger, sesame oil and broth; whisk vigorously and set aside. In a large wok, heat peanut oil over medium-high heat; add snow peas and scallions and stir fry for two minutes, then stir in noodles and sauce, reduce heat to medium low and toss just until noodles are heated through; top with cilantro and serve hot with a radish and cucumber salad.

Beef, Bok Choy and Pepper Stir-Fry

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

2 garlic cloves, peeled and minced

1 tablespoon brown sugar

1 teaspoon cornstarch

Coarse salt to taste

1/4 cup sunflower, peanut or vegetable oil

1/2 pound thinly sliced flank steak

2 tablespoons soy sauce

1 red bell pepper, cut into 1/2”strips

1 green bell pepper, cut into 1/2” strips

1/2 pound baby bok choy sliced thin

1 tablespoon sherry vinegar

1 tablespoon toasted sesame seeds

4 scallions, sliced thin

DIRECTIONS: 

In a medium bowl whisk together garlic, brown sugar, cornstarch and salt; add steak slices and toss to thoroughly coat. In a wok, heat oil over medium-high heat; add steak and cook just until edges start to brown but centers remain pink, about 2 to 3 minutes. Add soy sauce and toss steak to coat; remove from wok and set aside to keep warm. Add peppers and bok choy to wok and cook, tossing frequently, until al dente, about 2 minutes. Stir in vinegar, then transfer steak back to pan and cook just until warmed through. Top with sesame seeds and scallions and serve hot with rice.

Tofu, Spinach and Sesame Stir-Fry

YIELD: Makes 2 servings

INGREDIENTS: 

1 tablespoon vegetable, peanut or canola oil

8 ounces tofu, diced

1 garlic clove, minced

1 teaspoon grated fresh ginger 

1/2 teaspoon dried hot red pepper flakes

Soy sauce to taste

1/2 pound fresh baby spinach

2 tablespoons toasted sesame seeds

1 teaspoon sesame oil

1/4 cup snipped fresh chives

DIRECTIONS:

In a large wok heat the oil over medium heat; add the tofu and cook until it takes on a light golden color; remove and set aside to keep warm. Add garlic, ginger, and hot pepper flakes, then stir about one minute until they release their aroma. Add soy sauce and spinach and cook until the spinach wilts, about one minute. Return tofu to wok, stir in sesame seeds, adjust seasoning and remove contents from heat. Transfer to serving bowl or platter, drizzle with sesame oil and sprinkle with chives. Serve hot with udon noodles.

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Savor a New Way to Seafood

(Family Features) Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor.

Loaded with salmon and shrimp, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal.

Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.

However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.

For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:

  • Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
  • The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
  • Improving farmed seafood quality and safety

Visit NewWaytoSeafood.com to find more information about the certification process.

Salmon and Shrimp Coconut Curry

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council

YIELD: Serves 2

INGREDIENTS:

2 pieces of salmon

1 cup wild rice

1 tablespoon coconut oil

1 clove garlic, sliced

1/4 cup red onion, diced

1 cup pumpkin or butternut squash, diced

1 tablespoon lemongrass, finely chopped

1 1/2 tablespoons red curry paste

1/2 cup coconut milk

1 tablespoon fish sauce

1/4 cup tomatoes

4 shrimp

1 lime, quartered

2-3 cilantro leaves, for garnish

DIRECTIONS:

Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.

In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.

Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.

Serve with rice and lime quarters. Sprinkle with cilantro.

See video here.

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Chicken and Chick Pea Stew

By Barbara Beltrami

Many of you have asked me why I don’t feature more chicken recipes. Good question. I don’t know why because chicken has to be one of the most popular, dependable, versatile, economical and healthful foods out there. It’s high in protein and low in fat (minus its skin), and unless you’re a vegan or a vegetarian, it’s a staple on your every day as well as special menus. So here (fanfare please) by popular demand are a few of my favorite chicken recipes.

Chicken Marbella

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 chickens, quartered

1/2 head of garlic, peeled and finely chopped

2 tablespoons dried oregano leaves

Coarse salt and freshly ground pepper to taste

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 cup pitted prunes

1/4 cup pitted Spanish green olives

1/4 cup capers, rinsed and drained

3 bay leaves

1/2 cup brown sugar

1/2 cup dry white wine

2 tablespoons finely chopped fresh cilantro

DIRECTIONS: 

In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, oil, prunes, olives, capers and bay leaves; cover, refrigerate and marinate, turning occasionally, at least 8 hours. Preheat oven to 350 F. In a large shallow baking dish, arrange chicken in a single layer, then pour marinate over it; sprinkle brown sugar on top and pour wine around edges. Bake 50 to 60 minutes, basting frequently. Chicken is done when thigh joint is pierced and releases clear juice. Remove bay leaves and discard. Transfer chicken to serving platter, spoon a little cooking liquid over it and sprinkle cilantro on top; pass remaining liquid in a gravy boat. Serve with rice or couscous.

Chicken alla Romana

YIELD: Makes 4 servings

INGREDIENTS: 

1 frying chicken, quartered

Salt and freshly ground black pepper to taste

1/4 cup olive oil

1 slice bacon, diced

2 garlic cloves, halved

1 teaspoon chopped fresh rosemary leaves

1/2 cup dry white wine

1 tablespoon tomato paste

1/2 cup hot chicken broth

DIRECTIONS: 

Season the chicken with salt and pepper.  In a large skillet, heat oil and bacon, then add garlic and chicken. Cook over medium high heat, turning once, until the chicken is golden on both sides, about 6 minutes per side. Add the rosemary and wine, cover and continue cooking until chicken is tender, about 12 to 15 minutes. Remove garlic, stir in tomato paste and broth and cook, uncovered, until liquid is reduced by half. Serve hot with orzo.

Chicken and Chick Pea Stew

YIELD: Makes 4 servings

INGREDIENTS: 

One 3 – 4 pound chicken, cut up into 8 pieces

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cups diced onions

4 garlic cloves, peeled sliced,,

3 cups finely chopped celery

4 cups chopped carrots

4 cups shredded green cabbage

1 dried bay leaf

2 sprigs fresh thyme

1 cup chicken broth

1/2 cup dry white wine

One 28-ounce can diced tomatoes

Salt and pepper to taste

One 14-ounce can chick peas, rinsed and drained

3 tablespoons chopped fresh herbs

1 cup grated  Parmigiano cheese

DIRECTIONS: 

Preheat oven to 350 F. In a large Dutch oven over medium heat, melt the butter with the olive oil; add onions and garlic and cook until they are softened, 3 to 5 minutes. Add the celery, carrots, cabbage, bay leaf and thyme and cook for another 3 to 5 minutes. Add the chicken, broth, wine, tomatoes and salt and pepper, then cover and place in oven for an hour. Stir in beans and cook for another half hour; remove bay leaf and thyme stems, sprinkle with fresh herbs and grated cheese. Serve with focaccia and a nice chunk of Asiago cheese.

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Root vegetables. METRO photo

By Barbara Beltrami

With the holiday season behind us and the Omicron variant still with us and looming large, most of us have begun the new year in much the same way that we began  last year.  Hibernating and quarantining, testing and re-testing, we’ve had to hunker down once again and rely on simple creature comforts to assuage our disappointments over canceled plans and celebrations. 

Unwilling to go to the supermarket unless absolutely necessary, I’ve been logging a lot of time in the kitchen cooking whatever I have on hand, and one of those things is root vegetables stored in the coolness of my cellar to accompany roasts and be featured in salads, soups and stews. I’ve gotten a lot of mileage out of potatoes and learned  many new ways to cook beets, carrots and parsnips. Even radishes hidden in the back of my refrigerator’s vegetable drawer, celery root, turnips or rutabagas and leeks have found their way into some interesting new dishes.  

Root Vegetable Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1/3 cup olive oil

2 leeks, washed and sliced

3 celery ribs, cleaned and sliced

3 garlic cloves, chopped

Leaves from one large thyme sprig

1 bay leaf

3 1/2 pounds assorted root vegetables (rutabaga, turnip, potato, parsnip, carrot, celery root, golden beets) peeled and cut into one-inch chunks

Salt and freshly ground pepper to taste

Freshly squeezed juice of half a lemon

DIRECTIONS: 

In large pot or saucepan heat oil over medium heat. Stir in leeks and celery and cook, stirring occasionally, until they are tender, about 10 minutes. Add garlic, thyme and bay leaf, cook another minute, then add root vegetables, 2 quarts water, salt and pepper. Bring to a boil over medium heat, reduce to simmer, cover and cook until vegetables are tender, about 45 minutes. Let cool slightly, remove and discard bay leaf, then puree mixture in small batches with immersion or stationary blender. Stir in lemon juice and serve with crusty bread with extra virgin olive oil.

Root Vegetable Salad with Feta

YIELD: Makes 4 servings

INGREDIENTS: 

1 red onion, peeled and cut into 8 wedges

1 sweet potato cut into bite-size pieces

1 carrot, peeled and sliced into 3/4” pieces

1 parsnip, peeled and cut into 3/4” pieces

1 small celery root, peeled and cut into 3/4” pieces

1 beet, peeled and cut into 3/4” pieces

Salt and freshly ground pepper to taste 

1/4 cup olive oil

1/2 tablespoon balsamic vinegar

1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon prepared Dijon mustard

2 tablespoons chopped fresh flat leaf parsley

1/3 cup crumbled feta cheese

DIRECTIONS: 

Preheat oven to 425 F. In a medium roasting pan toss vegetables with half the olive oil, salt and pepper; stirring occasionally, roast until they are tender and starting to brown, about 35 to 45 minutes. Meanwhile, in a large bowl whisk together the remaining oil, vinegar, lemon juice, mustard and parsley. Add cooked vegetables, toss and top with feta. Serve warm or at room temperature with poultry or meat.

Root Vegetable and Bacon Casserole

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/2 pound thick sliced bacon, cut into one-inch pieces

2 tablespoons olive oil

1 pound chopped peeled carrots

1 pound chopped peeled parsnip

1 pound chopped green cabbage

1 large onion, peeled and sliced

Leaves from 3 thyme sprigs

Salt and freshly ground black pepper

11/2  to  2 cups chicken or vegetable broth

1 large potato or sweet potato, peeled and sliced very thin

DIRECTIONS: 

In a large Dutch oven over medium heat, cook bacon, remove and drain on paper towels; remove all but one tablespoon melted fat and discard. Add olive oil to one tablespoon remaining fat, then add vegetables, thyme, salt and pepper and toss to thoroughly combine and coat. Cook, stirring frequently, about 10 to 15 minutes, until vegetables are browned. 

Add broth, bring to a boil, then lower to simmer and cook until vegetables are tender, about 10 minutes. Stir in bacon, arrange potato slices on top, sprinkle with salt and pepper and brush with remaining tablespoon oil. Place under broiler and cook until potatoes are golden brown and crispy. Serve with a green salad.

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Take a Bite of a Better-for-You Energy Booster

(Family Features) Whether you’re a runner, a workout warrior or simply looking for a quick pick-me-up before heading to the office, grab-and-go foods can supply the energy you need for an active day.

Skipping salty snacks and opting for nutritious options can put you ahead of the game. Due to their high carbohydrate content, sweetpotatoes provide a sustaining option both before and after exercise sessions. Plus, with antioxidants that help reduce inflammation and aid in the muscle repair process, they help both your endurance and recovery.

According to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. Additionally, they offer a “sweet” flavor without the added sugar.

Another fun fact: the one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers.

As a versatile veggie that’s easy to add to a multitude of recipes for flavor enhancement and nutritional content, they are a key ingredient in these No-Bake Sweetpotato Coconut Ginger Energy Bites from the North Carolina SweetPotato Commission. It takes just 45 minutes to turn cooked sweetpotatoes into tasty treats for much-needed fuel for breakfast or an afternoon snack.

Find more nutritious recipe ideas at ncsweetpotatoes.com.

No-Bake Sweetpotato Coconut Ginger Energy Bites

Recipe courtesy of Sarah Schlichter, MPH, RDN, on behalf of the North Carolina SweetPotato Commission

Total time: 45 minutes

Yield: 14 bites (1 bite per serving)

Ingredients:

1 cup cooked sweetpotato

3/4 cup rolled oats

1/2 cup peanut butter (or desired nut butter)

3 tablespoons honey

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 cup unsweetened shredded coconut

Directions:

In large bowl, combine sweetpotato, oats, peanut butter, honey, ginger and cinnamon; stir until well combined. Refrigerate bowl about 20 minutes to firm. Line baking sheet with parchment paper. Remove dough and portion into snack-sized bites. Gently roll bites in shredded coconut and refrigerate 15-20 minutes or freeze 10 minutes. Remove from refrigerator or freezer and serve.

Nutritional information per serving: 115 calories; 7 g fat (11% daily value); 3 g saturated fat (19% daily value); 1 g polysaturated fat; 2 g monosaturated fat; 49 mg sodium (2% daily value); 129 mg potassium (4% daily value); 11 g carbohydrates (4% daily value); 2 g fiber (8% daily value); 5 g sugar (6% daily value); 3 g protein (6% daily value); 1,348 IU vitamin A (27% daily value); 1 mg vitamin C (1% daily value); 11 mg calcium (1% daily value); 1 mg iron (6% daily value); 9 g net carbohydrates.

See video of recipe here: https://youtu.be/KfGXFluT6d8

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A Cheesy Winter Warm-Up

(Family Features) One of the easiest ways to warm up at the end of a winter day – both inside and out – is by sharing a comforting meal with loved ones.

Getting your whole family to the table can be surprisingly easy when a savory dish like Cheesy Spinach Ravioli awaits. This recipe offers a kid-friendly way to get a serving of greens along with favorite flavors. Originally started by an Italian mother more than 80 years ago, having a delicious jar of RAGÙ sauce in hand, with its distinctive yellow cap, can help anyone create this mouthwatering recipe and quick real-world dishes at home.

Having a go-to jar of sauce in your pantry offers an invaluable resource for at-home cooks who want to “cook like a mother” and create delicious, homemade recipes regardless of culinary skill. With a wide array of flavor varieties, the rich heritage of these familiar sauces can quickly help you make cold days feel far away while elevating everyday meals at the family table.

Visit Ragu.com to find more winter recipe inspiration.

Cheesy Spinach Ravioli

Prep time: 10 minutes

Total time: about 1 hour

Yield: 17-20 ravioli

Ingredients:

Dough:

3 cups all-purpose flour, divided

1 pinch salt

1/4 teaspoon garlic powder

1/2 teaspoon olive oil

4 whole eggs

2 egg yolks

water

Filling:

1/2 teaspoon olive oil

2 cups chopped spinach, fresh or frozen

1 pinch salt

1 pinch pepper

1 container (15 ounces) ricotta cheese

Toppings:

1 jar (24 ounces) RAGÙ Old World Style Traditional Sauce

shredded mozzarella cheese

2 chopped basil leaves

2 chopped sprigs rosemary

grated Parmesan cheese (optional)

Directions:

To make dough: Place 2 1/2 cups flour in bowl and make hole in center. Add salt, garlic powder, olive oil, eggs and egg yolks to hole. Slowly bring flour into middle and knead into ball. Cover with bowl and let rest 20 minutes.

To make filling: In pan over medium heat, add olive oil; add spinach, salt and pepper then saute until spinach is wilted. Let cool then mix in ricotta cheese; set aside.

Cut dough in half. Sprinkle remaining flour on large cutting board and roll dough to 1/8-inch thickness. Cut into rectangle then cut into 2-3-inch squares. Set scraps aside. Brush water on squares then spoon 1 teaspoon spinach-ricotta filling in center of every other square. Top with remaining squares. Use fork to crimp edges. Repeat with remaining dough. Form scraps into ball and repeat. 

Put ravioli in boiling water, 8-10 minutes; they will rise to top when done.

In saucepan over medium heat, heat sauce until simmering.

Place ravioli on plate and top with warm sauce, mozzarella cheese, basil and rosemary. Grate Parmesan cheese on top, if desired.

See video here.
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