Okay, I saw this recipe from the Whole Foods site (which is ironic because there is NO Whole Foods in this armpit of hell). Sounds interesting...
Pumpkin Turkey Chili
Serves 6
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Method
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Nutrition
Per serving (about 12oz/348g-wt.): 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein
http://www.wholefoodsmarket.com/recipes/467
Wednesday, October 20, 2010
Friday, October 1, 2010
Spaghetti Squash with Jalapeno Cream
Found this on the WW boards, I am intrigued...
Spaghetti Squash with Jalapeno Cream
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese
1. Preheat oven to 375�. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalape�os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalape�os.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalape�o-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
Note: Nutritional analysis is per serving.
Yield: Serves 8
CALORIES 168 (53% from fat); FAT 9.9g (sat 5.7g); CHOLESTEROL 31mg; CARBOHYDRATE 14g; SODIUM 447mg; PROTEIN 6.7g; FIBER 2g
Spaghetti Squash with Jalapeno Cream
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese
1. Preheat oven to 375�. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalape�os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalape�os.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalape�o-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
Note: Nutritional analysis is per serving.
Yield: Serves 8
CALORIES 168 (53% from fat); FAT 9.9g (sat 5.7g); CHOLESTEROL 31mg; CARBOHYDRATE 14g; SODIUM 447mg; PROTEIN 6.7g; FIBER 2g
Sunday, September 26, 2010
Butternut Squash and Apple Soup
Another one I want to try!
Butternut Squash & Apple Soup
Our butternut squash puree makes it easy to prepare this autumn soup, which is enriched with crème fraîche. Granny Smith apple lends a sweet-tart flavor.
Ingredients:
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
1 jar (2 lb.) butternut squash puree
1 Granny Smith apple, peeled, cored and thinly sliced
2 cups low-sodium chicken broth
2 small bay leaves
3 tsp. kosher salt
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
Fried sage leaves for garnish
Freshly ground pepper, to taste
Directions:
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.
Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen.
Butternut Squash & Apple Soup
Our butternut squash puree makes it easy to prepare this autumn soup, which is enriched with crème fraîche. Granny Smith apple lends a sweet-tart flavor.
Ingredients:
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
1 jar (2 lb.) butternut squash puree
1 Granny Smith apple, peeled, cored and thinly sliced
2 cups low-sodium chicken broth
2 small bay leaves
3 tsp. kosher salt
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
Fried sage leaves for garnish
Freshly ground pepper, to taste
Directions:
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.
Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen.
Cheesy potatoes gratin
Got this recipe from Williams Sonoma and OMG I have to make these...
Cheesy potatoes gratin
Ingredients:
1 Tbs. unsalted butter
1 shallot, finely chopped
2 Tbs. all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
1 cup grated Gruyère cheese
1 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Preheat an oven to 375ºF.
In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.
Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.
Williams-Sonoma Kitchen
Cheesy potatoes gratin
Ingredients:
1 Tbs. unsalted butter
1 shallot, finely chopped
2 Tbs. all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
1 cup grated Gruyère cheese
1 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Preheat an oven to 375ºF.
In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.
Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.
Williams-Sonoma Kitchen
Tuesday, September 7, 2010
Chile Lime Roasted Chickpeas
Got this from Willow Bird Baking Site. I love roasted Chickpeas, and these sound awesome. I'm thinking they would be great for tailgating.
Chili-Lime Roasted Chickpeas
--------------------------------------------------------------------------------
Recipe by: Adapted from chowmama
Yields: about 1.5 cups roasted chickpeas
Ingredients:
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 teaspoons chili powder*
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lime juice
3/4 teaspoon sea salt
1-2 teaspoons cumin*
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro
*Note: start with the lowest amount of spice, then add more to taste.
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.
Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.
Chili-Lime Roasted Chickpeas
--------------------------------------------------------------------------------
Recipe by: Adapted from chowmama
Yields: about 1.5 cups roasted chickpeas
Ingredients:
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 teaspoons chili powder*
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lime juice
3/4 teaspoon sea salt
1-2 teaspoons cumin*
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro
*Note: start with the lowest amount of spice, then add more to taste.
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.
Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.
Friday, August 13, 2010
Jerk Pork Kabobs
Want to try this...
Pork-Pineapple Kabobs
from Jerk From Jamaica
serves 4 (2 skewers per person)
hand on time: 15 minutes
marinating time: 2 1/2 - 4 1/2 hours
cooking time: 20 minutes
One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges
In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.
Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.
Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
Jerk Marinade
from Jerk from Jamaica
makes about 1 1/2 cups
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar
Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
Pork-Pineapple Kabobs
from Jerk From Jamaica
serves 4 (2 skewers per person)
hand on time: 15 minutes
marinating time: 2 1/2 - 4 1/2 hours
cooking time: 20 minutes
One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges
In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.
Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.
Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
Jerk Marinade
from Jerk from Jamaica
makes about 1 1/2 cups
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar
Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
Wednesday, August 11, 2010
Panera's Asian Chicken Salad
Got this recipe online, we love this salad and want to try this.
Panera Bread Asian Sesame Chicken Salad
Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds
Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil
Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Panera Bread Asian Sesame Chicken Salad
Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds
Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil
Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Subscribe to:
Posts (Atom)
