Blog Until Golden Brown: Pumpkin Lasagna

Blog Until Golden Brown: Pumpkin Lasagna: "
This is so good
Here is how i did it:
Preheat your oven to 375 degrees, and spray a 9" x 13" baking pan.

* one 15 oz. can pumpkin puree
* equivalent of 10 oz. frozen collard chopped greens
* one small tub of fat-free ricotta cheese
* small pkg natural ground turkey
* penzy's breakfast sausage seasoning
* sage
* one egg
* one box of oven ready "no boil" whole grain lasagna noodles
* 3 tablespoons whole grain flour
* 3 tablespoons smart balance
* 2 cans evaporated milk
* lots of fresh ground nutmeg
* salt and pepper
* Parmesan cheese

season turkey with sage, breakfast sausage seasoning, salt & pepper
brown in nonstick pan with some olive oil
transfer to a bowl
put frozen collard greens in same pan to defrost and cook off moisture
transfer to bowl with meat
rinse pan
add smart balance and flour
brown stirring constantly
add both cans of milk and cook for several minutes
add pumpkin
lots of freshly ground nutmeg
mix ricotta, egg, some parm, sage, nutmeg, collard greens, turkey
put pumpkin sauce in bottom of pan
layer noodles, filling and sauce
put sauce on the top
cover and cook for 40 minutes

Almond Cake Roll

I made this for my Mom's Birthday because it was October and I couldn't get nice fresh strawberries to make a Cleveland style Cassata Cake - plus i didn't want lots of leftover cake.
It was really, really good.

Makes one 15-by-10-inch sheet cakes


* 10 large eggs, room temperature
* 13 1/2 ounces fine almond flour (about 2 1/2 cups plus 3 tablespoons packed)
* 3 1/2 ounces bread flour (about 1/2 cup plus 2 tablespoons packed)
* 1 3/4 cups plus 2 tablespoons plus 1/2 cup sugar, plus more for sprinkling
* 1 teaspoon coarse salt
* 2 tablespoons unsalted butter, melted
* 10 large egg whites, room temperature

to make the roll you have to roll it up while still hot
i rolled it between two slipats
if you don't have those you are supposed to put powdered sugar on kitchen towels to roll it

filling - vanilla pastry cream from Martha Stewart Baking Handbook
Makes about 2 1/2 cups

* 2 cups whole milk
* 1/2 cup sugar
* 1/2 vanilla bean, split lengthwise, seeds scraped
* Pinch of salt
* 4 large eggs
* 1/4 cup cornstarch
* 2 tablespoons unsalted butter, cut into small pieces

Directions

1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).


i made both the day before and cooled in the fridge overnight
then unrolled and filled - almost cracked the cake
trimmed edges off

sugared almonds

1 egg white
3 cups almonds
1/3 c sugar

Beat one large egg white until foamy. Add sugar and almonds, tossing to coat.

Spread almonds on greased baking sheet in a single layer. Bake at 250 degrees for 1 hour. Cool slightly and break apart. Cool completely and store in airtight container.

strawberries- i had two bags of frozen strawberries - i just added some agave and simmered to thicken - you could use sugar

Spinach & Cheese Muffins

Spinach & Cheese Muffins

My poor husband has been eating plain toast for breakfast. I figured this was a great way to give him some green veggies and protein in his breakfast. Just don't tell him about the cottage cheese!

I changed these up a little bit myself - i made a double batch - it made about 21 muffins

Spinach & Cheese Muffins
Adapted from Cottage Cheese & Egg Breakfast Muffins


1 c. cooked spinach (chopped frozen)
1 c. cooked mustard greens (chopped frozen)
1 c. small curd cottage cheese
1/4 c. Parmesan cheese
1/2 c. white whole wheat flour
1 c. almond flour (trader joe's)
1 c. quinoa
2 tsp. baking powder
1 tsp. Mural of flavor
4 egg whites
2 eggs
1/2 cup water

Preheat over to 400° F.


i spooned into lined muffin tins sprayed with Pam - 3/4 full
baked fro 20 minutes

it seems any grains would work in this
i meant to add some shredded cheddar cheese
mushrooms would also be good
i would love broccoli, but Andy would not eat that
i think i meant to add 8 eggs, but forgot i was making a double batch and thought i had added to many at 6 so i stopped

Heirloom Beef Vegtable Soup

Someone my husband works with is very sick and she can only eat soups, preferably with meat because she needs the protein. So I called my mom for instructions on the family vegetable soup recipe. She said it had tomato sauce in it. I don't remember this being a red vegetable soup, so I called my aunt - she confirmed and added some other things (as noted). My mom, my aunt and I all have a giant All-Clad soup pot - I don't know how one would do this in a smaller pot.
Since I am preggers, and I am keeping some of this for myself, I went and bought all natural stuff and they happened to have fresh peas and lima beans at the fancy store I went to. Mom and Aunt Melissa said you don't have to brown the meat.

Step 1 -Stock
beef soup bones
chuck roast
onion
celery
parsley (Aunt Melissa)
oxtail (Aunt Melissa only and I didn't get one)
garlic (Aunt Melissa only)
salt
peppercorns (me)
any other seasoning? i think i will add some Mural of Flavor from Penzy's
cook for many hours
at this point you could refridgerate the stock and skim the fat off-I did refridgerate because i made the stock late in the evening
there was a thick nasty layer of fat on the top in the morning- i had to take it off
it was gross- i forgot to take a picture - maybe for the best
Step 2 was easier with cold food instead of boiling

Step 2
Drain the stock
get rid of bones
separate out fat and beef - discard fat and add meat back to stock
mush veggies and add back to stock - my mom does this with a coffee cup and a strainer. i am not sure my aunt does this - she may just discard. i discarded the parsley and i put the onions and celery in the food processor and mushed them - then added back to the stock


Step 3
add veggies to the soup
Cabbage cut very small - my mom says not to use the inner core part - i shredded in the food processor
basically peas, corn green beans and lima beans(my mom and Aunt Melissa are vehemently opposed to any use of okra)
Aunt Melissa uses fresh carrots and frozen peas, beans etc.
my mom uses frozen mixed veg (No can of creamed corn)
i used all fresh except green beans b/c they were there
Aunt Melissa adds more onions and celery here
i added a little more sliced celery
Super important!
2 cans white shoepig corn
2 cans creamed corn
1 large can tomato sauce
cook for many hours
in the last hour - add potatoes cut into small pieces
Aunt Melissa says you can add frozen potatoes o'brien

Pumpkin Spice Chocolate chunk

Bethenny Frankel recipe - modified
http://www.bethenny.com/2010/10/26/banana-oatmeal-chocolate-chip-cookies/

* 3 cups oat flour (I used 1 cup of ground oats and 1/2 cup oat bran)
* 3/4 cup oat bran
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup raw sugar
* 1/4 cup dry milk
* sprinkle stevia
* 3 small dark choc bars chopped
* 2 teaspoon canola oil
* 2/3 cup soy milk (I used almond milk)
* 1 cup pumpkin
* 2 teaspoon vanilla extract
* 1/4 cup molasses

Preheat oven to 375 degrees.
Grind oatmeal and oat bran in food processor
add chocolate and chop
add sugar and other dry ingredients
add wet to dry while pulsing food processor
Use a cookie scoop or a large spoon to scoop batter onto a cookie sheet with silpat
Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
made 3.5 dozen for me

Maternity Pork Roast

I am borderline anemic, as always. Nobody cared enough to do anything about it...until I got pregnant. Now it is a big deal. I told them that I have tried taking iron supplements before and it doesn't work. Nonetheless, I am trying to add more iron to my diet in the form of molasses, leafy greens and red meat. At least it gives me an excuse to try new recipes.

Bone-in Center Cut Pork Roast
thyme
molasses
apple cider - about 1 cup
Butternut squash
freshly ground nutmeg

Season roast with salt and thyme
Brown roast
pour molasses all over the roast
set slices of butternut squash in slow cooker
add apple cider
cook on high about 2 hours
baste periodically
puree butternut squash
reduce liquid to a glaze on the stove for abut 20 minutes
slice chops and serve with glaze

this was really good - not sure if it was the cooking method or the fact that we got it from Mish's Meat Market

It was difficult to cut the chops
Martha says you should have the butcher cut the chin bones for you...hmmm

Denis Leary's Low-cal Baked Chicken Wings

I want to make these
they aren't Dennis Leary's - they are Bethenny Frankel's

Denis Leary's Low-cal Baked Chicken Wings

Pork Chops in Chile Almond Cream Sauce

http://mobile.eatingwell.com/recipes/green_chile_chicken.html

Ingredients

* 2 cups unsweetened almond milk
* 1/2 cup reduced-sodium chicken broth
* 3/4 cup chopped seeded fresh New Mexican green chiles (I used canned)
* 3 scallions, sliced, white and green parts separated
* 3 tablespoons slivered almonds, toasted
* 1 clove garlic, thinly sliced
* 3/4 teaspoon salt, divided
* 4 pork chops
* 1 tablespoon canola oil
* 1 tablespoon sesame seeds, toasted

* To toast slivered almonds and sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Preparation

1. Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree in a blender until smooth (use caution when blending hot liquids). (Can prepare ahead and refrigerate)
2. Sprinkle pork chops with the remaining 1/2 teaspoon salt. Cook on George Foreman.
3. Add pork chops back to the pan. Pour in the sauce and cook at a low simmer, turning occasionally, until the sauce is heated through, 4 to 7 minutes. Remove from the heat and transfer the chicken to a serving platter pour the sauce over the pork chops. Sprinkle with the reserved scallion greens and toasted sesame seeds.

Kung Pao Chicken PF Chang's copy

Modified from
http://www.food.com/recipe/kung-pao-chicken-ii-copycat-202420

* 1 1/2 lbs chicken meat, cut in bite size pieces
* 1/2 teaspoon salt
* 1 egg white
* 1 tablespoon cornstarch
* 1-2 TB olive oil
* 1/2 cup roasted peanuts, skinless
* 10 whole dried red chili peppers
* 4 green onions, cut into 1/2-inch lengths
* 2 garlic cloves, minced



SAUCE

* 1 teaspoon chili paste with garlic
* 2 tablespoons soy sauce
* 1 tablespoon sherry wine
* 1 teaspoon rice vinegar
* 1 teaspoon sugar
* 1/4 cup chicken broth
* 1 teaspoon cornstarch
* 1 teaspoon sesame oil

Directions:

1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
2. In a small bowl, blend all sauce ingredients. Set aside.
3. Drizzle oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
4. Drizzle more oil if needed
5. Turn heat down Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
6. Remove from wok and add to chicken. If necessary, add more oil.
7. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
8. Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
9. Add combined sauce ingredients and stir fry till heated through and thickened (less than a minute).

Banana Oatmeal Chocolate Chip Cookies

Bethenny Frankel recipe
http://www.bethenny.com/2010/10/26/banana-oatmeal-chocolate-chip-cookies/

* 1 1/2 cups oat flour (I used 1 cup of ground oats and 1/2 cup oat bran)
* 3/4 cup rolled oats
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup raw sugar (I used brown sugar)
* 1/3 cup chocolate chips (I used chopped dark chocolate)
* 1 teaspoon canola oil
* 1/3 cup soy milk (I used almond milk)
* 1/2 cup banana puree (1 medium-size banana)(I used two small - very ripe)
* 1 teaspoon vanilla extract

Preheat oven to 375 degrees.
Grind oatmeal and oat bran in food proccessor
add chocolate and chop
add sugar and other dry ingredients
combine banana and wet ingredients in blender
add wet to dry while pulsing food processor
Use a cookie scoop or a large spoon to scoop batter onto a cookie sheet with silpat
Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
made 1.5 dozen for me

mexican cheese dip con carne

~1lb or less of ground meat (low fat beef or turkey)
~1 c of cottage cheese (don't tell Andy)
~3/4 of reduced fat shredded mexican cheese
southwest seasoning
dried, ground chipolte pepper
salt
frozen onions & green peppers
1 can diced tomatoes


in food processor combine cottage cheese and mexican cheese - may take a while to get curds combined
saute onions and peppers in a small amt of olive oil
season and brown meat
or cook meat on george foreman if using beef
add tomatoes and cook off excess liquid
combine everything over low to medium heat
serve with chips or use as enchilada filling

Black Beans, Corn & Zucchini

1 can black beans
1 can corn
1 average size zucchini - sliced long ways into fourths and then crosswise into small pieces
1/2 c frozen onion
1 TB garlic
1 TB olive oil
1 TB ground cumin
1 tsp southwest spice blend
lime juice
salt

Saute onions and garlic in olive oil until they start to brown
add zucchini
cook until zucchini is tender
add corn and beans
heat through
add salt & lime juice to taste

Ricotta Pasta Bake

1 box Quinoa shells
3/4 c Ricotta (skim)
1/4 c parm cheese
1 egg
splash of milk
fresh ground nutmeg
salt pepper

1 TB olive oil
1 TB garlic minced
1/4 c frozen chopped onion
1/2 c frozen chopped spinach
1 large pkg sliced mushrooms

2 TB whole wheat breadcrumbs

put water on to boil
preheat oven to 350
saute onions and garlic in olive oil
when they start to brown add frozen spinach - cook until liquid evaporates
turn down heat
add mushrooms
cook pasta
combine ricotta, parm, egg, nutmeg and milk in food processor
drain pasta - empty water an return pasta to warm pan
add sauteed veg tables & mix
add cheese mixture & mix
spray 8x8 with pam
add pasta mixture
sprinkle top with whole wheat breadcrumbs
bake at 350 for 25-30 minutes

Healthy Chocolate Chip Cookies

3/4 cup chocolate chips
3/4 cup cocconut
1/2 cup walnuts
1 cup almond flour
1 cup oats
1 cup white whole wheat
2 TB oil
1 TB molasses
2 TB agave
vanilla
cinnamon
2 or 3 egg whites

scoop onto cookie sheet
flatten with a glass
bake at 350

Breakfast Bars

Breakfast Bars
1 cup quick oats ground
1 cup or more quick oats not ground
3 egg whites
1 scoop egg white protien
1 TB oil
2 TB agave
1 TB molasses
ginger
nutmeg
cinnamon
cardamon
1/2 pint blueberries
1/2 cup applesauce

spread on cooike sheet bake at 350 until browned and blueberries are bubbling

Black Bean Turkey Chili

Ingredients

2 tbs olive oil

2 pkgs Ground Turkey (not ground turkey breast)

1 cup onion, coarsely chopped

2 green bell pepper, cut into 1/4" cubes

2 cloves garlic, minced

1 tablespoon chili powder or more to taste

3 teaspoons ground cumin

3 teaspoons ground coriander

1 teaspoon dried oregano

1 teaspoon dried marjoram (optional)

1 teaspoon red pepper flakes

1 teaspoon cinnamon

1 can (16 oz.) tomato sauce –

2 cans (16 oz.) black beans, rinsed and drained






Directions

*to make beans easier to digest – drain beans and soak in a large bowl with several tbs of baking soda for at last one hour – then drain and use*



In a 3-qt. Saucepan brown onion and red pepper in oil. Add turkey, garlic, jalapeño pepper, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Brown mixture over medium-high heat, stirring occasionally, until turkey is no longer pink.

Stir in tomato sauce and beans and bring to a boil. May need to add some water depending on desired consistency.

Reduce heat and simmer uncovered for 30 minutes. OR

Place in crockpot (add more water if needed to cover turkey and beans) and cook 8 hours on low or 4 hours on High

white chili meatloaf

1 pkg ground turkey
2 cans green chilis
1 can garbonzo beans, rinsed
1 jar roasted red peppers diced
1 egg
1/2 cup oatmeal
salt
cumin

mix 1 can green chilis, turkey, egg, oatmeal, salt and cumin
put meat loaf in center of an oblong pan
mix benas and remaining peppers and pour around meatloaf
bake 1 hour at 350

shepard's pie

1 pkg ground turkey
1/2 pkg mixed veggies
4 stalks celery
1/2 c frozen onion
cooked butternut squash
soy or other seasoning sauce
bavarian seasoning - penzy's

brown meat

brown celery and onion
add meat and veggies back to pan and deglaze

put mixture in a casserole dish
pipe butternut squash on to
bake 450 20 - may broil to finish

bacon tomato chicken pasta

2 chicken breasts
1/2 cup frozen onions
3 big pieces good trukey bacon
pint grape tomatoes
whole wheat rotini - cooked
chedder cheese

1) cook bacon in big pan over med low heat
2) salt and pepper chicken - cut into strips
3) cut grape tomatoes in half, salt
4) remove cooed bacon from pan, add onions
5) once onions start to brown, add tomatoes
6) cook chicken in another pan
7) when onions and tomatoes are well doen and chicken is done deglaze pan with onions and tomatoes and add chicken add pasta
add chesse before serving