Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic,
sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered
stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat
to medium-high, add the tomatoes, and cook, stirring with a wooden spoon,
until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook,
stirring occasionally, until the squash is tender, about 12 minutes. Add the broth,
bring to a simmer, and cook, uncovered, until the vegetables tender, about
20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion
blender. Return the soup to the pot and reheat over medium heat. Stir in the
Serve the soup in warm bowls with a touch of parmesan cheese if desired.
Nutritional Analysis per serving
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams
Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 teaspoon melted butter or oil
salt to taste
(1.) Preheat oven to 350.
(2.) Clean off any major pumpkin fibers and strings.
(3.) Toss seeds in a bowl with melted butter or oil, and seasonings of your choice.
(4.) Spread pumpkin seeds in a single layer on a baking sheet.
(5.) Bake, stirring occasionally, until golden brown.
Pumpkin Roll Cake
2 teaspoons confectioner’s sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising flour — cake flour
2/3 cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 cup confectioner’s sugar
8 ounces neufchatel cheese
1 teaspoon vanilla
Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.
Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger,nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jellyroll style. Let cool.
Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.
Serves 8 to 10
Use a food processor to whip this up in a snap. Follow the steps below and you won’t need to rinse the food processor bowl in between steps. After each step, empty the contents of the bowl out and set aside.
Process enough bread to make:
2 cups fresh breadcrumbs
Process until finely chopped then set aside:
1/4 cup parsley with
2 cloves garlic (more if expecting vampires)
Process each separately until coarsely chopped (not too fine, mixed texture is good), then place together in large mixing bowl :
3 stalks celery
Melt in a large frying pan over medium flame:
1 tablespoon butter
1 tablespoon olive oil
Add the celery mixture and saute until soft and onions are translucent. Remove from heat to cool.
In the large mixing bowl, mix in the remaining ingredients below, adding the parsley and garlic and the breadcrumbs. When the vegetables have cooled, add them to the mixture.
Note: the only way to really mix this up well is to use your hands — squoosh, squoosh!
1 lb. ground turkey
2 lbs. lean ground beef
1 lb. ground pork sausage
1/2 teaspoon thyme
3/4 teaspoon oregano
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons Worcestershire Sauce
3 teaspoons lemon juice
2 – 3 tablespoons heavy cream Shape the meatloaf into a Zombie on a large baking sheet or pan with low sides; placing a sheet of aluminum foil in the bottom helps for easy clean up. Lightly grease the surface before adding the meatloaf.
Apply ketchup decoratively before baking.
Bake in a preheated 350 degree F oven for 1 hour to 1 hour, 10 minutes. Let cool before decorating.
Decorate the Zombie with any of these materials:
red, orange, and/or yellow bell peppers
other decorative foods like slivered blanched almonds, olives, cherry tomatoes, etc.
The meatloaf will give off lots of juices as you cook it. For a crisper presentation, we used a separate, clean baking sheet, covered it with parchment paper, then carefully used a large spatula to transfer the cooked Zombie to the clean sheet. The appendages (legs and arms) broke at the joints, but that’s not important and can either add effect, or be covered up with ketchup.
If not serving immediately, cover the whole tray and place the Zombie in the refrigerator to avoid contamination (remember: keep hot foods hot and cold foods cold to prevent food poisoning). You can reheat it on the same sheet with the parchment paper. Then decorate just before serving.
Pumpkin Muffins with Candied Ginger
nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated ginger root
1 cup all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup minced crystallized ginger
1. Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.
3. Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.
4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
5. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix.
6. Fill the prepared tins halfway with the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
7. Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.
Serving Size: 1 muffin
Perfect for Halloween hors d’oeurve. You can even freeze them ahead and bake them in small batches. We like to use Jalapeno Jack cheese, as its flecks of red and green peppers add a ghoulish visual effect.
1/2 stick butter or margarine
1/2 pound grated cheddar or Monterey jack cheese
1 cup flour
1 teaspoon paprika
1/2 teaspoon salt
About 24 small stuffed olives
Preheat the oven to 400 degrees F.
Leave the butter or margarine out until soft. Combine it with the cheese in a mixing bowl until well blended. In a different bowl, mix the flour, paprika, and salt. Combine the two mixtures until completely blended together. Teaspoon by teaspoon, form “eyeballs” around the olives. Place them on ungreased baking sheets.
Bake for 12 to 15 minutes.
Or freeze them on the baking sheets. When hard, place them in plastic bags then thaw and bake them as needed. If successful, your guests will say “Oooooo! GROSS!”
Thanksgiving Recipes Prod Tradition, Boast Nutrition and Exude Flavor
Monday October 30, 5:07 am ET
Honor our country’s flavorful roots with these thankfully easy, exciting offerings
PITTSBURGH, Oct. 30 — Thanksgiving is a holiday built on traditions passed down from generation to generation, but sometimes preparing the same menu year after year can turn tried and true into predictable and passe. This Thanksgiving, celebrate America’s early beginnings by updating your holiday menu with recipes that reflect the best of our country, including bold, ethnic flavors, fragrant fruits and variations on our favorite veggies.
Chef, columnist and cookbook author Andrew Schloss knows that preparing a holiday meal can be a stressful feat for even the veteran home chef. Whether it’s adding smooth coconut to pumpkin pie, sweetening your turkey stuffing with unexpected flavors or even serving up a spicy new soup, canned ingredients offer the busy holiday chef quick and nutritious ways to create new Thanksgiving culinary customs.
“Expectations are always high at a family, holiday meal — with so many cooks in the kitchen, it’s best to plan dishes that don’t take too much work, but still wow the audience,” says Schloss. “Many people are surprised to know that canned foods are already cooked in the can, eliminating a lot of prep time.”
Schloss, in conjunction with the Canned Food Alliance, created four easy, nutritious twists on classic Thanksgiving flavors:
* Pumpkin Lasagna
* Green Chile Posole Soup
* Sweet and Savory Corn Pudding
* Pumpkin Sweet Potato Coconut Pie
“These recipes incorporate the convenience and inherent nutrition of canned foods, so that family cooks have less planning to worry about during the holidays,” says Schloss.
Log on to http://www.mealtime.org to view the Canned Food Alliance’s entire Thanksgiving recipe collection among hundreds of other healthful and easy-to- prepare recipes.
CANNED FOOD NUTRITION
A University of Massachusetts study found that canned foods are comparable in nutrition to their fresh and frozen counterparts when prepared in a recipe. Additional studies show that the canning process actually boosts the antioxidant activity in certain fruits and vegetables compared with fresh and frozen varieties. Canned blueberries are a better source of flavonoids, canned pumpkin is a better source of vitamin A, canned tomatoes are a better source of lycopene and canned sweet corn is a better source of lutein. The canning process boosts the bioavailability of these key nutrients making them more available to the body.
ABOUT THE CANNED FOOD ALLIANCE
The Canned Food Alliance is a partnership of the American Iron and Steel Institute’s Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members. The primary mission of the CFA is to serve as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food. For hundreds of mealtime solutions, visit http://www.mealtime.org.
Pumpkin Sweet Potato Coconut Pie
Courtesy of http://www.Mealtime.org
Early American settlers didn’t take long to turn native New World pumpkins
into a sweet custard “pye” in the old English tradition. If you’re still serving your pumpkin pie in that time-honored way, we’ve got a revolution for
you. This fusion recipe starts with a typical colonial pumpkin custard
(seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes,
and then gives it a Caribbean stir of coconut milk and a vanilla-scented
candied coconut topping.
1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup,
1 can (15 ounces) 100% pure pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/3 cup light brown sugar
2 tablespoons butter, melted
1/2 cup canned coconut milk
3 eggs, large or extra large
1 prepared, refrigerated piecrust
1 cup sweetened flaked coconut
1/3 cup light corn syrup
1/4 teaspoon vanilla extract
Rolling pin if using large size pie plate
9 or 9-1/2-inch, deep-dish glass pie plate
Combine the sweet potatoes, reserved syrup, pumpkin, cinnamon, ginger, allspice, brown sugar, melted butter, coconut milk and 2 eggs in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute.
Line the pie plate with the prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1-inch bigger all around if using a 9-1/2-inch pie plate. Fill the crust with the filling and even the surface. Bake for 45 minutes.
Meanwhile mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes. Cool for at least 1 hour before serving.
Makes 12 servings
Nutrition Information Per Serving: Calories 293; Total fat 13g; Saturated fat 7.8g; Cholesterol 24.7mg; Sodium 137mg; Carbohydrate 37.6g; Fiber 2.9g; Protein 4.0g
Source: The Canned Food Alliance
Hobgoblins’ Pumpkin Pudding
A scrumptious chilled pumpkin dessert with a delicious orange and cinnamon flavour that will cool the hottest hobgoblin
one and a half pounds (675g) pumpkin
one and a half pounds (675g) granulated sugar
2 tsps. of powdered cinnamon
2 pints (1.2 litres) water
Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan Add the water and boil until the orange rind is soft Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft. Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes. Return the pumpkin to the pan and simmer for about 5 minutes
Allow to cool then pour into a serving dish and refrigerate
Serve well chilled
Vampire Blood with Bugs
Items you will need:
4 fresh or frozen strawberries
1/2 cup whipped topping or 1/4 cup milk
2 Tablespoons Strawberry syrup
1/4 cup whole Blueberries
Red licorice Stick
1 Tablespoon Chocolate Sprinkles
Mix all together and serve.
Creepy Crawler Pie
1 ready made chocolate cookie pie crust
1/4 gal. orange sherbet
3/4 cup chocolate sauce
10 gummy worms
Soften sherbet slightly and spoon into pie shell.
Drizzle with chocolate sauce to form “spider web” design.
Freeze for at least one hour.
Decorate with “worms”.
NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.