Food is foremost on the minds of Thanksgiving guests. While food is a big deal on just about every holiday, the meal really takes center stage on Thanksgiving. Although turkey can be a delicious main course, many Thanksgiving diners might admit they anticipate the side dishes more than the turkey. Potatoes, soups, salads and dinner rolls are all competing for space on the Thanksgiving table and can be equally tasty. However, perhaps no side dish is more synonymous with Thanksgiving than stuffing.
Though stuffing is sometimes cooked inside the turkey, others prefer to prepare it in a casserole dish. There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for “Stuffin’ Muffins” courtesy of “Lord Honey Traditional Southern Recipes With a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.
Stuffin’ Muffins
YIELD: Makes 1 dozen
INGREDIENTS:
1 pound breakfast sausage
2 medium onions, diced
2 cups diced fresh baby portobello mushrooms
1⁄2 cup butter
8 cups crumbled cornbread
Salt and ground black pepper to taste
1 tablespoon dried rubbed sage
1 teaspoon onion powder
1⁄2 cup shaved or grated parmesan cheese
2 eggs
1 ⁄4 cups chicken or veggie broth or stock
DIRECTIONS:
Preheat oven to 350 F. Butter a 12-hole muffin tin. In a large skillet, crumble the sausage and cook until halfway done. Add the onions, mushrooms and butter. Cook until tender. In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs, and broth. Mix with hands until all ingredients are moist but hold together. Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.
Although presents garner most of the fanfare during the holiday season, there is no denying that food and entertaining also figure prominently this time of year. Delish magazine reports that Christmas food consumption ranks third, behind Thanksgiving and Super Bowl Sunday, among Americans, and that a single Christmas meal can weigh in at 3,000 calories, not factoring in any other food consumed that day.
No one wants to feel held back while having fun with family and friends, but smart food choices can mean healthier living during this season of festivities. Dish up these alternatives when holiday entertaining.
• Lean on leaner cuts of meat. A strong body is built on protein, and holiday hosts often make a meat or poultry dish the star of the holiday dinner table. When selecting holiday fare, choose leaner options such as “round” or “loin” roasts; otherwise, select white-fleshed fish and skinless poultry in lieu of other options.
• Use broths instead of creams. Soups and gravies are popular this time of year, and both can be made healthier by opting for stock or broth bases over more fattening milks or creams when creating these recipes.
• Create a one-crust pie. Pie is one of the more popular holiday desserts, and plenty of the calories come from a rich, buttery crust. Lighten up by serving a one-crust pie, such as pumpkin or sweet potato. Fruit-based pies like apple or blueberry also can be made with one crust. Simply top the fruit with a light crumb coating.
• Find ways to incorporate vegetables. Vegetables are low in calories and rich in vitamins and nutrients. Many also are high in fiber, so they can help people avoid overeating. According to dietary experts from the American Heart Association, people should aim for four to five servings of vegetables each day. When making a plate, fill half of the plate with vegetables. Enhance dishes like lasagna or other pastas with fresh vegetables as well. See recipe below.
3. Raise the heat to get rid of any liquid that remains. Drizzle in the lemon juice and serve hot. PC226038
• Skip the fried bird. Although deep-frying a turkey can reduce cooking time, frying historically is not the best cooking method for those who are making health-conscious choices. Rather than frying, consider spatchcocking (also known as butterflying) the turkey to enable it to cook faster. Use fresh herbs and seasonings instead of butter and oil to flavor your turkey as well.
• Skip the cocktails. The Center for Science in the Public Interest says that classic cocktails with little to no added sugar typically fall into the 150- to 200-calorie range, while others can be about 200 to 300 calories each. Many people will want to save those extra calories for dessert or another indulgent dish rather than drinking them away. If you want to simulate a cocktail, make a spritzer with sparkling water and unsweetened cranberry juice.
Broccoli with Five Spices
YIELD: Serves 4
INGREDIENTS:
2 tablespoons sunflower oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon black onion seeds (kalonji)
11/4 pounds broccoli, cut into florets
1 teaspoon turmeric
1 teaspoon chili powder
Salt to taste
1 teaspoon lemon juice
DIRECTIONS:
1. Heat the oil and add all the spice seeds.
2. As they pop and darken, add the broccoli, turmeric, and chili powder, and salt. Mix well and pour in a few tablespoons of water. Bring to a sizzle, then reduce the heat and cook until the broccoli is tender but still holds its shape.
Celebrants can make some smart choices in the foods and beverages they eat to enjoy a healthier holiday season this November and December.
On Thanksgiving, after the turkey and gravy and an assortment of sides have been cleaned off the plate, there’s always room for dessert. Here are two classic pie recipes that everyone one will gobble over.
Apple Pie
Recipe courtesy of Family Features
Apple Pie
YIELD: Makes 8 servings
INGREDIENTS:
2 refrigerated pie crusts
1 large egg, beaten
6 to 7 cups apples, peeled and sliced, about 2 pounds
1 tablespoon lemon juice
1⁄2 up granulated sugar
3 tablespoons flour
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon nutmeg
DIRECTIONS:
Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside. Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.
Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough. Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar (optional).
Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.
Pecan Pie
Recipe courtesy of Lines+Angles
Pecan Pie
YIELD: Makes 8 servings
INGREDIENTS:
1 9-inch unbaked frozen deep dish pie shell, thawed
11⁄2cups pecans, coarsely chopped
3 eggs, lightly beaten
1 cup light corn syrup
1⁄2 cup brown sugar
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon pure vanilla extract
DIRECTIONS:
Preheat oven to 350 F. Spread pecans along the bottom of the prepared pie shell. In a large bowl, mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie. Bake for 60 to 65 minutes until the filling has set. Pie is done when the center reaches 200 F. Pie center when lightly tapped should spring back. Remove pie from oven and let cool on a wire rack for at least 2 hours before serving.
An ancient wheat grain that has origins in Mesopotamia, farro is a fabulous, low calorie source of fiber, helps with heart health, blood sugar management and aids digestion. The cooked farro in the following salad recipes makes it a complete meal, adding a wholesome, nutty flavor.
Warm Farro Salad with Grapes and Delicata Squash
Recipe courtesy of California Table Grape Commission
Warm Farro Salad with Grapes and Delicata Squash
YIELD: Makes 8 servings
INGREDIENTS:
3 pounds delicata squash cut lengthwise, seeded and cut into 1/2-inch slices
3 1/2 tablespoons olive oil divided
1 teaspoon coarse salt divided
1/2 teaspoon black pepper divided
1 pinch cayenne pepper
1 1/2 cups farro
2 cups water
3 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1 1/2 cups halved California grapes
1/2 cup chopped parsley
DIRECTIONS:
Heat oven to 425 F. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley and toss well.
Note: Acorn or butternut squash may be substituted for delicata squash.
Cold Farro Salad with Pears and Raisins
Recipe courtesy of Elyse Sutton
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1 cup farro
2 chopped pears
1/4 cup golden raisins
2 thinly sliced celery stalks
1/2 cup chopped parsley
1/2 cup shredded Parmesan or goat cheese
3 tablespoons olive oil
3 tablespoons apple cider vinegar
salt and pepper
DIRECTIONS:
Cook the farro as directed. Drain well and transfer to a large bowl to cool. Add pears, raisins, celery stalks, parsley, cheese, olive oil and apple cider vinegar and toss well. Season with salt and pepper.
High Energy Salad Bowl
Recipe courtesy of Lori Yates
High Energy Salad Bowl
YIELD: Makes 1 serving
INGREDIENTS:
2 1/2 oz (about 2 cups) fresh chopped kale or baby spinach
1/4 medium orange, sliced
1/2 cup cottage cheese
1/3 cup steamed asparagus spears cut into 2-inch pieces, chilled
1/4 cup cooked farro, chilled
1/4 cup fresh cherries pitted and halved, or blueberries
2 tablespoons slivered almonds or pecans, toasted
2 tablespoons raspberry vinaigrette
DIRECTIONS:
In serving bowl place kale or spinach. Arrange orange slices, cottage cheese, asparagus, farro, cherries or blueberries and almonds or pecans on top. Just before serving, drizzle with vinaigrette.
While pumpkin is the most celebrated squash in the fall, my favorite is acorn squash. Sweet and savory, it is rich in antioxidants including Vitamin A and C, low in calories, and can be stored for up to three months. The classic way is to cut it in half, clean out the seeds, add a dollop of butter and a splash of maple syrup or some brown sugar to the center and a pinch of salt on the outside and bake at 350 F until soft, but for the more adventurous cooks, the following recipes for this delectable squash can be a fun addition to your fall repertoire.
Roasted Acorn Squash with Crispy Sage
Recipe courtesy of Laurie McNamara of Simply Scratch
Roasted Acorn Squash with Crispy Sage
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 acorn squash
1 tablespoon extra light olive oil
2 pinches kosher salt
4 tablespoons butter, unsalted
12 fresh sage leaves
Black pepper
DIRECTIONS:
Preheat oven to 400º F. Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4-inch pieces. Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt.
Arrange on a rimmed, aluminum sheet pan and roast for 25 to 30 minutes until golden and tender. (No need to flip.) Meanwhile, add the 4 tablespoons of butter into a pan over medium heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully so it doesn’t burn. Once the butter is golden, throw in the chopped fresh sage and cook until crispy, about 1 to 2 minutes.
Arrange the roasted acorn squash slices onto a platter and drizzle with the brown butter and crispy sage. Season with black pepper and serve immediately.
Roasted Acorn Squash Salad
Recipe courtesy of American Pecan Council
Roasted Acorn Squash Salad
YIELD: Makes 4 servings
INGREDIENTS:
Squash:
1 acorn squash
1tablespoon olive oil
1/4 teaspoon sea salt
Dressing:
1/2 cup raw pecan pieces
1/4 cup olive or pecan oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon sea salt
Salad:
3-4 handfuls baby spinach
1 1/2 cups cooked farro
1 medium shallot, thinly sliced
1 ounce crumbled goat cheese
DIRECTIONS:
Heat oven to 425° F.
To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.
While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.
In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.
Vegetable Stuffed Acorn Squash
Recipe courtesy of Kristy Hegner of Chocolate Slopes
Vegetable Stuffed Acorn Squash
YIELD: Makes 4 servings
INGREDIENTS:
2 acorn squash
1 1/2 teaspoons rubbed sage, divided
1 1/2 tablespoons olive oil, divided
Salt and pepper
1 teaspoon minced garlic
1 large onion, finely chopped
1 red pepper, finely chopped
2 cups chopped kale
1/2 teaspoon dried thyme
1 cup dry quinoa
1/2 cup cheese, Mozzarella
1/2 cup cheese, Parmesan – divided
DIRECTIONS:
Preheat oven to 400° F. Cover a baking pan with aluminum foil and spray with non-stick cooking spray. Cut each acorn squash in half, along with each side of the squash to allow them to lay flat. Place each half on the baking pan open side facing up.
Lightly coat insides of squash with about 1/2 tablespoon of the olive oil. Sprinkle 1/2 teaspoon of the rubbed sage, salt and pepper over squash. Roast squash for 50 to 60 minutes or until squash is cooked thoroughly.
Cook quinoa according to directions. Heat 1 tablespoon of the olive oil in a large skillet. Add minced garlic, onions and red pepper. Cook until vegetables are tender (about 5 minutes). Add kale and sauté until tender. Stir in cooked quinoa, Mozzarella and 1/4 cup of the Parmesan cheese to skillet.
Fill each squash half with quinoa vegetable mix. Sprinkle with remaining 1/4 cup of Parmesan cheese.
DID YOU KNOW? The seeds from an acorn squash seeds roast up beautifully and are especially flavorful. Acorn squash seeds are smaller than pumpkin seeds and the outer shell is not nearly as fibrous. When you roast the tender seeds with olive oil, they get wonderfully fragrant and crispy.
It’s time to get spooky sweet with some Halloween treats like this decadent and delicious Devil’s Food Cake, a Star Wars inspired hot cocoa and a Monster Smoothie.
Honey Devil’s Food Cake
Recipe courtesy of National Honey Board
Honey Devil’s Food Cake
YIELD: Makes 10 servings
INGREDIENTS:
1½ cups all-purpose flour
1½ cups unsweetened cocoa powder, divided
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups honey, divided
½ cup 2 percent low-fat milk
½ cup vegetable oil
2 eggs
3 teaspoons vanilla extract, divided
1 cup just-boiled water
1 cup heavy whipping cream
Milk chocolate shavings, for garnish
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1½ cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in hot water. Divide batter between pans. Bake 25–30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.
To make the frosting, combine remaining cocoa powder, honey and vanilla, and cream in a medium bowl. Beat until thick and fluffy. Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting over sides and top. Garnish with milk chocolate shavings.
Yoda Hot Cocoa
Recipe courtesy of Deb Thompson
Yoda Hot Cocoa
YIELD: Makes 4 servings
INGREDIENTS:
Green sprinkles
4 cups milk, any type including lactose free
1 teaspoon vanilla extract
8 ounces white chocolate chips
2 drops green food coloring
whipped cream
8 candy eyes, divided
DIRECTIONS:
Dip the rim of the glass in water. Pour green sprinkles onto a plate or into a bowl and dip the edge of the wet glass in sprinkles, coating it in green. In a medium sauce pan over medium-low heat, mix together milk, vanilla, food coloring and white chocolate. Cook, stirring often, until the white chocolate comes to a simmer and is melted. Do not let boil. Remove from heat, pour hot chocolate into prepared mugs, top with whipped cream, sprinkles and two candy eyes
Pumpkin pie spice has gone from an occasional ingredient used primarily in Thanksgiving pies to becoming the unofficial flavor of autumn. While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home. Then try these recipes for delicious Pumpkin Swirl Brownies or a Pumpkin Coffee Cake to celebrate the bountiful fall harvest, courtesy of Sarah Bates of The Chef Next Door or some Pumpkin Pie Spice Popcorn for your next movie night, courtesy of Popcorn.org.
Pumpkin Pie Spice Blend
INGREDIENTS:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
DIRECTIONS:
Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar.
Pumpkin Swirl Brownies
Pumpkin Swirl Brownie
YIELD: Makes 12 servings
INGREDIENTS:
For the Brownies
2 sticks butter, unsalted, room temperature
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1/4 teaspoon salt
For the Pumpkin Swirl
4 ounces cream cheese, room temperature
1/4 cup sugar
1/2 cup pumpkin puree
1 egg
1 teaspoon pumpkin pie spice
DIRECTIONS:
Preheat the oven to 350° F. Spray a 9 x 13 baking pan with cooking spray and set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla. In a small bowl whisk together the flour, cocoa powder and salt. Add the dry ingredients to the mixer in a few additions, until just combined. Spread the batter evenly into the prepared pan.
In a medium bowl beat the cream cheese and sugar together until smooth. Add the pumpkin puree, egg, and pumpkin pie spice and mix until well combined. Drop spoonfuls of the pumpkin batter onto the brownie batter in the pan. Use a knife to gently swirl the pumpkin batter into the brownie batter using a figure-eight pattern.
Bake the brownies for 30 to 40 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool completely before cutting. Store any leftovers in an airtight container.
Pumpkin Coffee Cake
Pumpkin Coffee Cake
YIELD: Makes 12 servings
INGREDIENTS:
For the topping:
4 tablespoons butter, unsalted – melted
1/3 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
For the cake:
3/4 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup yogurt, plain Greek
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.
To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.
To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.
Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Let the cake cool completely on a wire rack before cutting and serving
Pumpkin Pie Spice Popcorn
Pumpkin Pie Spice Popcorn
YIELD: Makes 12 servings
INGREDIENTS:
12 cups unsalted, unbuttered popped popcorn
3 cups chopped white chocolate or white chocolate chips
1 tablespoon light olive oil
2 teaspoons pumpkin pie spice
1/2 cup toffee bits
1 teaspoon flaked sea salt, crushed
DIRECTIONS:
Line large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.
In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute.
Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.
Wake up the family with the delicious smell of scones baking in the oven.
Blueberry-Pecan Scones
YIELD: Makes 10 scones
INGREDIENTS:
1/2 cup 2% reduced-fat milk
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans, toasted
Cooking spray
1 large egg white, lightly beaten
2 tablespoons sugar
DIRECTIONS:
Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Orange-Cranberry Scones
Orange Cranberry Scones
YIELD: Makes 6 scones
INGREDIENTS:
Scones:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter
2 large eggs
1/2 cup cold heavy cream
1/2 cup dried cranberries
1 tablespoon grated orange peel
For the Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
DIRECTIONS:
To prepare scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
For glaze: In small bowl, combine confectioners’ sugar and orange juice. Drizzle slightly cooled scones with glaze.
From apple strudel to an easy apple galette to bourbon grilled apples, these delicious desserts for fall will have you ready for sweater weather!
Apple Raisin Strudel
Recipe courtesy of Envy Apples
Apple Raisin Strudel
YIELD: Makes 4 to 6 servings
INGREDIENTS:
3 large tart apples
1/4 cup raisins
1/4 cup chopped pecans or pistachios
1/2 teaspoon pumpkin pie spice
1/2 cup ground almonds or almond flour
1 tablespoon cornstarch
6 sheets filo pastry dough
1/2 cup butter, melted
1/4 cup chopped pistachios + 1 tbsp sugar
DIRECTIONS:
Peel and core the apples and slice thinly. In a large bowl combine apple slices, raisins, pecans, pumpkin pie spice, ground almonds and cornstarch and toss together. Pre-heat the oven to 375 degrees F and line a cooking tray with baking paper. Lay out the first sheet of filo on a clean counter top and brush with melted butter. Top with another layer of filo, continue with remaining sheets, buttering in between. Arrange the apple slices on the filo pastry in a neat log down the center of the longest side, leaving about 2 inches open at each end.
Carefully fold each end in and roll the pastry up to encase the filling and form a log. Place on the prepared tray with the seam underneath. Brush the pastry all over with the butter and sprinkle with pistachios and sugar. Bake for 30-40 minutes or until the pastry is golden.
Easy Apple Galette
Recipe courtesy of Jazz Apples
Easy Apple Galette
YIELD: Makes 8 servings
INGREDIENTS:
1 11-inch pie crust, at room temperature
2 tbsp light brown sugar
1 tsp ground cinnamon
2 large apples cored and thinly sliced
Juice from 1/2 lemon
1 egg white
DIRECTIONS:
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. *If you don’t have parchment paper just make sure you spray your baking sheet In a medium bowl, combine sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of salt. Gently stir to coat apples. Arrange apple slices on top of dough, try making a circle pattern. Leave a 1 in – 1.5 in border around the edge. Fold the edges towards the center. Repeat until all edges are folded towards the apple slices. Whisk egg white in a small bowl; brush over the crust edges. Bake for approximately 40 minutes so the edges are golden brown and the apples are soft.
Bourbon Grilled Apples
Recipe courtesy of Envy Apples
Bourbon Grilled Apples
INGREDIENTS:
6 medium to large apples
2 cups bourbon
1/2 cup brown sugar
2 cups ricotta cheese
Cinnamon
Granola
DIRECTIONS:
Slice apples into rounds and remove the core. Marinate the rings in the bourbon for 5 minutes. Place rings on the grill until desired tenderness. Remove from grill, sprinkle with sugar and broil until golden brown. Plate rings, add ricotta, then top with cinnamon and granola.
If your garden is still spitting out tomatoes and peppers, try the following recipes for stuffed peppers for breakfast and tomato and bell pepper soup for lunch or dinner .
Stuffed Breakfast Peppers
Recipe courtesy of Amber Gray
Stuffed Breakfast Peppers
YIELD: Makes 4 servings
INGREDIENTS:
2 large green bell peppers seeded, cut in half lengthwise
1 teaspoon olive oil
1/2 sweet onion diced
1/2 medium tomato seeded, chopped
3 slices bacon or breakfast sausage, cooked, chopped
1 cup chopped kale or spinach, tough stems removed
4 large eggs
2 tablespoons 1% milk
1/2 cup shredded low-fat mozzarella cheese
1/2 cup salsa or tomato sauce
DIRECTIONS:
Preheat oven to 350°F. Arrange pepper halves in 13×9-inch baking dish. Heat oil in skillet over medium heat; add onion and cook 3 minutes. Add tomatoes, bacon and kale or spinach, and cook 2-3 minutes. Spoon vegetables into pepper halves. Whisk eggs and milk in small bowl until well blended. Pour evenly over vegetable mixture in pepper halves. Bake 25-30 minutes. Remove from oven, top peppers with cheese and return to oven. Bake 5 minutes, or until cheese is melted. Top each pepper with 2 tablespoons salsa or tomato sauce.
Roasted Tomato and Bell Pepper Soup
Recipe courtesy of Tracy Shaw
Roasted Tomato and Bell Pepper Soup
YIELD: Makes 4 servings
INGREDIENTS:
4 bell peppers
2 lbs tomatoes cherry or other
5 garlic cloves
1 yellow onion – peeled and cut in half
2 cups low sodium chicken broth or vegetable broth
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees F. Cut the bell peppers in half and clean out the seeds and membrane. Spray baking sheets with olive oil. Place the pepper halves, tomatoes, onion, and garlic cloves on prepared baking sheets. Roast for 20-30 minutes, until the skin is dark on the peppers and have collapsed. The skin on the tomatoes will soften and begin to burst. Allow the peppers to cool and remove the skin. Place all the vegetables and the juices from the tomato pan into a stock pot or dutch oven. Add in the chicken broth, salt and pepper. Using an immersion blender, blend until smooth. *If you don’t have an immersion blender, use a regular blender. Heat and serve.
YIELD: Serves 4
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