Roasted Winter Vegetables with Cheesy Polenta
eatingwell
posted by NC Beaches
Butternut squash and cauliflower florets are called for, but you could vary the combination of roasted vegetables depending on the season or your cravings at the moment.
4 servings
Ingredients
4 cups cauliflower florets,
4 cups cubed peeled butternut squash
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth, or reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano
Preparation
Preheat oven to 500°F.
Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
Nutrition
Per serving : 336 Calories; 14 g Fat; 5 g Sat; 5 g Mono; 20 mg Cholesterol; 44 g Carbohydrates; 14 g Protein; 9 g Fiber; 688 mg Sodium; 812 mg Potassium
Tuesday, January 8, 2013
Sausage and Pumpkin Pasta
Sausage and Pumpkin Pasta
emilybites
Posted by donna1408
Ingredients:
2 cups uncooked multigrain bow tie (farfalle) pasta (I used Barilla Plus, I also weighed the 2 cups and it was exactly 5 oz of dry pasta)
1/2 pound Italian turkey sausage links, casings removed (I used Jennie-O Lean Sweet Italian Sausage. Two links were exactly ½ pound)
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup Reduced-Sodium Chicken Broth
1 cup canned pumpkin
1/2 cup white wine 1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese (I used a Parmesan-Romano mix)
1 tablespoon dried parsley flakes
Directions:
1. Cook pasta according to package instructions. Drain & set aside.
2. White pasta is cooking, spray a large nonstick skillet with cooking spray and cook the sausage, onions and mushrooms over medium heat until the sausage is fully browned. Add the garlic and cook for an additional minute. Drain if necessary. Stir in the broth, pumpkin, wine, sage, garlic powder, salt and pepper and bring to a boil. Reduce heat and simmer for 5-6 minutes until the sauce is slightly thickened.
3. Add the pasta to the skillet and combine. Heat ingredients together for a couple minutes until heated through.
4. Before serving, sprinkle Parmesan cheese and parsley flakes over the top.
Yields 4 (1 ¾ c) servings.
Serving Size: 1 3/4 Cup; Calories: 348, Total Fat: 9g, Carbs: 42g, Protein: 23g, Fiber <1 nbsp="nbsp" span="span">
emilybites
Posted by donna1408
Ingredients:
2 cups uncooked multigrain bow tie (farfalle) pasta (I used Barilla Plus, I also weighed the 2 cups and it was exactly 5 oz of dry pasta)
1/2 pound Italian turkey sausage links, casings removed (I used Jennie-O Lean Sweet Italian Sausage. Two links were exactly ½ pound)
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup Reduced-Sodium Chicken Broth
1 cup canned pumpkin
1/2 cup white wine 1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese (I used a Parmesan-Romano mix)
1 tablespoon dried parsley flakes
Directions:
1. Cook pasta according to package instructions. Drain & set aside.
2. White pasta is cooking, spray a large nonstick skillet with cooking spray and cook the sausage, onions and mushrooms over medium heat until the sausage is fully browned. Add the garlic and cook for an additional minute. Drain if necessary. Stir in the broth, pumpkin, wine, sage, garlic powder, salt and pepper and bring to a boil. Reduce heat and simmer for 5-6 minutes until the sauce is slightly thickened.
3. Add the pasta to the skillet and combine. Heat ingredients together for a couple minutes until heated through.
4. Before serving, sprinkle Parmesan cheese and parsley flakes over the top.
Yields 4 (1 ¾ c) servings.
Serving Size: 1 3/4 Cup; Calories: 348, Total Fat: 9g, Carbs: 42g, Protein: 23g, Fiber <1 nbsp="nbsp" span="span">
Winter Squash Chai Bread
Winter Squash Chai Bread
1/2 cup sugar
1/2 cup (1/4 lb.) butter, at room temperature
1 cup mashed cooked winter squash, such as butternut or acorn
2 large eggs
1/2 cup liquid chai concentrate
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon each ground cardamom, ginger, and black pepper
1/4 teaspoon each ground cloves, nutmeg, and allspice
1/2 cup chopped walnuts or pecans
1. Preheat oven to 350°. In a large bowl, use a mixer to beat together sugar and butter until light and fluffy. Add squash, eggs, chai, and vanilla and stir until well blended. Add flour, baking powder, baking soda, salt, spices, and nuts and stir just until evenly moistened. Pour batter into a buttered 8-inch loaf pan.
2. Bake until a toothpick inserted in center of bread comes out clean, 45 to 55 minutes. Let cool at least 10 minutes. Serve warm or cool.
Nutritional Information
Amount per serving
Calories: 277 Calories from fat: 45% Protein: 5g Fat: 14g Saturated fat: 6.4g Carbohydrate: 33g Fiber: 1.5g Sodium: 736mg Cholesterol: 67mg
1/2 cup sugar
1/2 cup (1/4 lb.) butter, at room temperature
1 cup mashed cooked winter squash, such as butternut or acorn
2 large eggs
1/2 cup liquid chai concentrate
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon each ground cardamom, ginger, and black pepper
1/4 teaspoon each ground cloves, nutmeg, and allspice
1/2 cup chopped walnuts or pecans
1. Preheat oven to 350°. In a large bowl, use a mixer to beat together sugar and butter until light and fluffy. Add squash, eggs, chai, and vanilla and stir until well blended. Add flour, baking powder, baking soda, salt, spices, and nuts and stir just until evenly moistened. Pour batter into a buttered 8-inch loaf pan.
2. Bake until a toothpick inserted in center of bread comes out clean, 45 to 55 minutes. Let cool at least 10 minutes. Serve warm or cool.
Nutritional Information
Amount per serving
Calories: 277 Calories from fat: 45% Protein: 5g Fat: 14g Saturated fat: 6.4g Carbohydrate: 33g Fiber: 1.5g Sodium: 736mg Cholesterol: 67mg
Monday, January 7, 2013
Cheddar Cauliflower Soup
Cheddar Cauliflower Soup
Posted by NCBEACHES
EatingWell
8 servings, 1 cup each|
Ingredients
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp Cheddar cheese
1 tablespoon lemon juice
Preparation
Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.
Nutrition
Per serving : 186 Calories; 11 g Fat; 5 g Sat; 3 g Mono; 27 mg Cholesterol; 13 g Carbohydrates; 10 g Protein; 2 g Fiber; 488 mg Sodium; 198 mg Potassium
Posted by NCBEACHES
EatingWell
8 servings, 1 cup each|
Ingredients
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp Cheddar cheese
1 tablespoon lemon juice
Preparation
Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.
Nutrition
Per serving : 186 Calories; 11 g Fat; 5 g Sat; 3 g Mono; 27 mg Cholesterol; 13 g Carbohydrates; 10 g Protein; 2 g Fiber; 488 mg Sodium; 198 mg Potassium
Friday, January 4, 2013
Bowtie Pasta & Arugula
Bowtie Pasta & Arugula
Posted by Crissybear
8 ounces bowtie pasta
1 pint cherry tomatoes -- quartered
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 teaspoons minced garlic -- (or 2 cloves)
2 tablespoons olive oil
2 cups coarsely chopped arugula
4 ounces feta cheese -- crumbled
Cook pasta according to package directions, omitting any salt.
Meanwhile, place quartered tomatoes in a bowl, sprinkle evenly with salt and pepper and toss to coat; set aside.
In a small, nonstick skillet, sauté garlic in olive oil for 2–3 minutes. Drain cooked pasta and place in serving dish. Add tomato mixture, arugula, and Feta cheese; toss to mix. Drizzle with warm olive oil mixture and toss again to coat.
Yield: 9 cups
Per Serving (1 cup): 162 Calories; 6g Fat; 5g Protein; 21g Carbohydrate; 1g Dietary Fiber.
Posted by Crissybear
8 ounces bowtie pasta
1 pint cherry tomatoes -- quartered
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 teaspoons minced garlic -- (or 2 cloves)
2 tablespoons olive oil
2 cups coarsely chopped arugula
4 ounces feta cheese -- crumbled
Cook pasta according to package directions, omitting any salt.
Meanwhile, place quartered tomatoes in a bowl, sprinkle evenly with salt and pepper and toss to coat; set aside.
In a small, nonstick skillet, sauté garlic in olive oil for 2–3 minutes. Drain cooked pasta and place in serving dish. Add tomato mixture, arugula, and Feta cheese; toss to mix. Drizzle with warm olive oil mixture and toss again to coat.
Yield: 9 cups
Per Serving (1 cup): 162 Calories; 6g Fat; 5g Protein; 21g Carbohydrate; 1g Dietary Fiber.
Monday, December 17, 2012
Shaved Brussels Sprout Salad with Pecorino
Shaved Brussels Sprout Salad with Pecorino
Very good!
http://euphoricagony.blogspot.com/2012/12/shaved-brussels-sprout-salad-with.html
Very good!
http://euphoricagony.blogspot.com/2012/12/shaved-brussels-sprout-salad-with.html
Monday, October 22, 2012
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