Ingredients:

• Pumpkin seeds
• Olive oil
• Seasonings... we suggest garlic salt or sea salt or just salt and pepper. Or look at some of the spices you have in your pantry and use whatever you think would give it good flavor. If you are not sure, divide into portions and make different flavored pumpkin seeds.

Directions:

Remove the seeds from your pumpkin. Clean/drain them well.

Let them dry on a flat surface. Usually it takes 12-18 hours for them to dry fully.

Put them in a bowl and drizzle olive oil on them to coat. Next, add the seasoning of your choice.

Cook on an aluminum foil-covered cookie sheet at 265 degrees You will want to move them around every 10 minutes or so for about 45min-1 hour. Don't let them burn!

The seeds should be toasted and crispy. Happy Halloween!

Labels: Pumpkin seeds recipe

As posted on Boston.com

Rice paper wrappers, which should be 11 inches, are sold in Asian markets and many supermarkets.

ROLLS

• 3 ounces rice vermicelli noodles
• 1 package rice paper wrappers
• 1 head romaine lettuce
• 1/2 bunch fresh mint
• 1/2 bunch fresh cilantro
• 16 large cooked shrimp, split in half
• 1 cucumber, thinly sliced1.

1.Make sure you have plenty of counter space to lay out all the ingredients.
2. Bring a saucepan of water to a boil. Add the noodles. Remove the pan from the heat and let the noodles sit for 1 minute. Drain them into a colander and rinse with cold water until the noodles are cold. Transfer to a bowl.
3. Fill a large bowl 3/4 full with warm water. Take 1 round of rice paper and dip it into the warm water, then lay it flat on the counter. The entire round should be wet.
4. Place a small amount of noodles on the rice paper, leaving a 1-inch border. Add lettuce, about 2 or 3 mint leaves, and cilantro. Fold both ends of the rice paper over the filling, then fold the side that is closest to you over the filling. Roll it over once - away from you. Place 2 pieces of the split shrimp and some cucumber slices on the roll. Continue to roll until the round is completely rolled up. Continue making rolls using the remaining ingredients. Serve with dipping sauce.

DIPPING SAUCE

• 1 cup hoisin sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons coconut soda or coconut milk
• 4 tablespoons water, or more if necessary

1. In a small saucepan, combine the hoisin sauce, peanut butter, coconut soda or milk, and 2 tablespoons of the water. Cook over low heat, stirring constantly, for 8 minutes or until the sauce is creamy. Add more water during cooking until the sauce is the consistency of heavy cream.
2. Transfer to a bowl. Adapted from Bobalicious

Labels: Fresh shrimp spring rolls recipe, light snacks, shrimp

By Dee Murray

Ingredients:

• 4-6 Cube Steaks
• 1 cup flour
• 2 cups water
• 2t flour
• 2t salt
• 2t garlic powder
• 2T black, ground pepper
• 1 cup crushed fried French onions
• 1 onion, sliced into rings
• ½ cup canola oil
  
  

Directions:

Pour the canola oil in a frying pan over medium heat while you put together the flour mixture.

Mix 1c flour, salt, garlic powder, pepper and the crushed fried onions. Dredge the cube steaks on each side, into the mixture, making sure to coat as even as possible.

Test oil to make sure it’s hot enough (fleck a little bit of flour into the oil … if it sizzles, the oil’s ready!). Place the steaks in the oil gently, cook 3-5 minutes on each side until nice and brown.

Drain meat on paper towels and drain pan of ½ the oil. Make a rue with the 2t of flour and the oil. Add more flour if needed. Brown rue. Slowly add water, and work out lumps. Create gravy to desired consistency.

Add steaks and sliced onions. Salt and pepper lightly, cover and simmer for 20-30 minutes.

Labels: Chicken-Fried Steak and Gravy Recipe, Dinner ideas, steak recipes

By Heather Frugoli

Ingredients

Labels: Beef stew recipe, fall soups, soup ideas

As posted on Dallas Morning News

Ingredients:

• 1 package Knorr tomato with basil soup mix
• 1 (14-ounce) can chicken broth
• 1 cup water
• 1 ½ cups prepared salsa or picante sauce
• 1 (10-ounce) can Gebhardt's Enchilada Sauce
• 1 ½ to 2 cups diced, cooked chicken (frozen cooked chicken or breast meat from a rotisserie chicken)
• 1 avocado, diced
• 1 cup grated Monterey Jack or Longhorn cheddar cheese
• 1 ½ cups tortilla strips
  

In a medium saucepan, combine the soup mix with chicken broth, water, salsa and enchilada sauce. Stirring constantly, bring to a boil over medium-high heat. Stir in the diced chicken, and, if using a rotisserie chicken, add the accumulated juices from the chicken.

Place avocado, cheese and tortilla strips in bowls so people can garnish their own soup. Serve the soup in warm, shallow soup bowls. Makes 5 to 6 servings.

PER SERVING: Calories 382 (46% fat) Fat 20 g (5 g sat) Chol 58 mg Sodium 1,440 mg Fiber 5 g Carb 30 g Protein 21 g

Labels: Dinner ideas, fall soups, quick dinner recipes, soup ideas, Tortilla Soup recipe

As posted on AJC.com

Ingredients:

• 1 pound ground turkey
• 1 envelope onion soup mix
• 4 slices reduced-fat Swiss cheese
• 4 sesame seed hamburger buns
• 4 slices tomato

Instructions:
In a bowl, mix turkey and onion soup mix. Form into 4 patties. In a nonstick skillet, brown both sides, about 8 to 10 minutes per side. Add 1 slice of Swiss cheese per burger and cook until melted. Place each burger on a bun and top with a slice of tomato.

Nutrition:
Per serving: 373 calories (percent of calories from fat, 36), 31 grams protein, 26 grams carbohydrates, no fiber, 14 grams fat, 97 milligrams cholesterol, 1,038 milligrams sodium.
More recipes like this:

Labels: easy meals, French Onion Turkey Burgers recipe, quick dinner recipes

As posted on Boston.com

• 2 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 2 medium carrots, cut into 1/2-inch dice
• 2 medium potatoes, cut into 1/2-inch dice
• 2 quarts water
• 1/2 bunch of kale (about 1/2 pound)
• 1 can (about 15 ounces) small white beans, drained and rinsed
• 3 chicken sausages (about 3/4 pound total), thinly sliced
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

1. In a large soup pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and bay leaf. Cook over medium-high heat, stirring constantly, for 1 minute, or until mixture is hot. Lower the heat to medium-low, and cook, stirring occasionally, for 15 minutes or until the onions are translucent and just slightly browned.
2. Add carrots, potatoes, and water to the onion mixture. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes or until the potatoes and carrots are tender
3. Meanwhile, rinse the kale thoroughly. Slice off and discard the center stems on the leaves, leaving 2 leaves on both sides. Slice the leaves crosswise into fine strips.
4. Add the kale and beans to the soup. Return the liquid to a boil. Lower the heat, cover the pan, and continue simmering for 10 minutes until kale is tender.
5. In a skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the sausage and cook, turning often, until browned. Add the cooked sausage to the soup with the mustard, salt, and pepper.
6. Re-cover the pot and continue simmering for another 10 minutes.

Labels: Dinner ideas, fall soups, Kale and white bean soup with chicken sausage, Roasted squash soup recipe, soup ideas

As posted on AJC.com

Hands on time: 10 minutes Total time: 20 minutes Serves: 4

Ingredients:

• 1/3 cup prepared pesto, or to taste
• 1 (10-ounce) Boboli pizza, thin crust
• 1 cup (4 ounces) chopped cooked chicken
• 1 1/2-2 cups mozzarella cheese
• 1/4 cup shredded Parmesan cheese
  

Instructions:
Preheat oven to 450 degrees. Spread pesto over the pizza crust. Top with chicken and both cheeses. Bake for 8 to 10 minutes.

Notes:
You can cook the pizza on a baking sheet or directly on the oven rack. To make the meal, add a Caesar salad.

Nutrition:
Per serving: 475 calories (percent of calories from fat, 48), 28 grams protein, 34 grams carbohydrates, 2 grams fiber, 25 grams fat (11 grams saturated), 64 milligrams cholesterol, 790 milligrams sodium.

Labels: cheap dinners, Chicken Pesto Pizza recipe, Dinner ideas, quick dinners

Submitted by Dee Murray

• 1 lb ground beef


• 1 lb Bacon, cut into pieces


• 2 cups shredded cheese of choice


• 1 onion, diced


• 1t sale


• 1t pepper


• ½ cup Bisquick Baking Mix


• 1 cup milk


• 2 eggs
  
  Heat oven to 400 degrees.
  
  Brown ground beef on stove top, drain and remove from heat. In separate pan, cook bacon then drain almost all drippings. Mix the ground beef and the bacon in a skillet over medium heat. Add salt and pepper as well as the onions. Cook until warmed through.
  
  In separate bowl, mix milk, eggs and baking mix. Mixture will be lumpy.
  
  Spread meat mixture on bottom of pie tin or casserole pan. Spread cheese on top of meat, than pour baking mix mixture on top of cheese and meat. Don’t worry if it is not spread evenly.
  
  Place pie, uncovered in oven for 35-40 minutes or until toothpick inserted into pie comes out clean.
  

Labels: Bacon Cheeseburger Pie recipe, Dessert recipes, Dinner ideas

As posted on Boston.com

Serves 4

• 1/2 cup milk
• 1/4 cup fine dry bread crumbs
• 2 tablespoons bacon fat or butter
• 4 firm green tomatoes, sliced 1/2 inch thick
• Salt and pepper, to taste

1. In separate shallow bowls, place the milk and bread crumbs.
2. In a skillet over medium-low heat, heat the bacon fat or butter until it melts.
3. Dip the tomato slices in the milk and then dredge them in the breadcrumbs. Fry the slices for 3 minutes on a side or until they are golden brown all over. Transfer to a serving dish and sprinkle with salt and pepper. - Jonathan Levitt

Labels: Fried green tomatoes recipe

From the menu of . . . Rathbun's 112 Krog St., Suite R, Atlanta 404-524-8280
As posted on AJC.com

Ingredients:

For the pastry

• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup ice-cold water

For the vanilla cream

• 2 cups heavy whipping cream
• 1/2 vanilla bean
• 1 1/2 tablespoons cornstarch
• 3 tablespoons water
• 2/3 cup granulated sugar
• 6 large egg yolks (reserve whites for meringue)

For the meringue

• 6 large egg whites
• 1 1/2 cups granulated sugar

For the tarts or pie

• 1/2 cup Skippy creamy peanut butter
• 2 bananas, sliced
• 1/4 inch thick

Instructions:
Preheat oven to 325 degrees. To prepare the pastry: Sift the flour, sugar and salt together in a mound. Using your fingers, crumble the shortening into the flour mixture until the shortening is in pea-size pieces. Make a well in middle of the mixture and add the water; mix until the dough just comes together. Wrap in plastic and refrigerate for 5 minutes. Roll the dough out on a floured surface (or between 2 pieces of parchment paper) to about 1/8-inch thickness. Use a 4-inch ring cutter to cut out 8 circles, and line the bottom and sides of the tart pans. (Alternately, use the whole sheet of rolled pastry to line a 9-inch pie pan. Freeze for 10 minutes. Line the pastry with foil and fill with dry beans; bake for 45 minutes or until golden brown.)

To prepare the vanilla cream: Place the cream and vanilla bean in a heavy saucepan and bring to a boil. Turn off the heat and let the bean steep for 30 minutes, then scrape the seeds from the bean. Prepare an ice bath by nesting a dry bowl inside another bowl that is filled partway with ice water. In a small bowl or cup, stir together the cornstarch and water and set aside. Stir 2/3 cup sugar into the cream and return to a boil. Whisk a small amount of the hot cream into the egg yolks, and then whisk the yolk mixture back into the cream. Whisk the cornstarch mixture into the cream. Cook until the mixture is thick and just starts to bubble on the sides, about 2 minutes. Pour it through the strainer into the bowl set in the ice bath. Let the vanilla cream cool to room temperature, stirring a couple of times to bring the temperature down quickly. Refrigerate until needed.

To make the meringue: Place the egg whites and sugar into the top of a double boiler set over boiling water. Whisk the mixture until the sugar is dissolved and the temperature of the egg whites reaches 165 degrees. Pour the hot whites into the bowl of a mixer with a whisk attachment and whip on high speed until the meringue is thick, stiff and cooled to about room temperature. Place the meringue in a pastry bag with a star tip.

To assemble the tarts: Spread equal amounts of peanut butter into the tart shells. Arrange the sliced bananas on top of the peanut butter. Fill the shell to the top with the vanilla cream. Pipe large stars of meringue in concentric circles over the surface of the vanilla cream. (Alternately, mound the meringue over the vanilla cream and smooth with a flat spatula.) If desired, brown the meringue with a propane torch.

Notes:
Get ready to pull out all the stops - and many of your kitchen tools. You'll need 8 3 1/2-inch fluted tart shells or one 9-inch pie pan, a rolling pin, a saucepan, a strainer, a whisk, a double boiler and a candy thermometer to execute this recipe. Parchment paper, a stand mixer with whisk attachment, a pastry bag with large star tip and a kitchen propane torch will come in handy, too - although they aren't absolutely necessary. And here's some good news: If you don't happen to own fluted tart shells, a double boiler, a pastry bag and a kitchen propane torch, Parks is happy to make whole pies for anyone who cares to order them.

Nutrition:
Per serving: 805 calories (percent of calories from fat, 52), 13 grams protein, 87 grams carbohydrates, 2 grams fiber, 47 grams fat (20 grams saturated), 241 milligrams cholesterol, 279 milligrams sodium.

Labels: Banana Peanut Butter Cream Pie Recipe, banana pies, Dessert recipes, fall desserts

As posted on AJC.com

Hands on time: Total time: 30 minutes Serves: 4

Ingredients:

• 4 ( 1/2-inch thick) boneless pork chops
• 1/2 teaspoon garlic powder
• 1/3 cup apple cider vinegar
• 1/3 cup water
• 4 tablespoons dark brown sugar

Instructions:
In a lightly oiled large skillet over medium-high heat, add pork chops and sear until golden brown, about 3 minutes per side. Reduce heat and sprinkle chops with salt, black pepper and garlic powder. Add vinegar and water to pan. Cover and cook about 10 minutes over medium-low heat, turning once. Sprinkle with brown sugar and spoon drippings over chops to form a sauce. Cover and cook 1 minute.

Nutrition:
Per serving: 237 calories (percent of calories from fat, 38), 22 grams protein, 15 grams carbohydrates, no fiber, 10 grams fat, 67 milligrams cholesterol, 58 milligrams sodium

Labels: meat recipes, quick dinners, Sweet and Sour Pork Chops

As posted on Boston.com

• 4 baking apples, cored
• 1/2 cup apple cider
• 1/4 cup maple syrup, plus more for sprinkling
• 1/2 cup heavy cream
  

1. Set the oven at 350 degrees. In an 8-inch square baking dish, place the apples in one layer.

2. In a small bowl combine the cider and 1/4 cup maple syrup. Pour the mixture over the apples. Bake the apples for 45 minutes or until tender when pierced with a skewer. During baking, baste the apples often with the juices at the bottom of the dish. Serve warm with cream and more maple syrup. - Jonathan Levitt

Labels: apple recipes, Baked apples with maple syrup recipe, fall desserts

As posted on Boston.com
Adapted from Julia Shanks of www.GrowCookEat.com

• 6 small acorn squash
• 1 small to medium butternut squash
• 4 tablespoons butter
• Salt and pepper, to taste
• 2 apples, peeled and sliced
• 1 onion, peeled and sliced
• 1 tablespoon curry powder
• 1 bunch fresh sage leaves
• 2 tablespoons canola oil
• 3 cloves garlic, sliced
• 4 cups chicken stock
• Juice of 1/2 lemon

1. Set the oven at 375 degrees. Have on hand 2 large roasting pans. Halve the acorn and butternut squash lengthwise. Set them cut sides down in the pans. Add enough water to just cover the bottom of each pan, add 1/2 tablespoon butter to each pan, with salt and pepper. Roast for 45 minutes, or until the squash are tender and the skins give a little when pressed with a finger.
2. Meanwhile, in a large skillet, heat the remaining 3 tablespoons butter. Add the apples, onions, salt, and pepper. Cook, stirring often, for 8 minutes or until the onions soften. Stir in the curry powder, and cook, stirring, for 2 minutes. Scrape the mixture into a food processor.
3. Wipe out the skillet with paper towels. Make sure the sage leaves are dry. Heat the canola over high heat. Add the sage leaves and cook for 1 minute. Add the garlic and cook 1 minute more or until the garlic begins to brown. Transfer to paper towels.
4. When the squash is cool enough to handle, scoop out and discard the seeds and strings. Scoop out the pulp from the butternut squash; discard the skin. Scoop most of the pulp from the acorn halves, leaving about 1/2 inch close to the shell. Sprinkle the shells with salt and pepper.
5. Add half the squash flesh to the food processor. Puree the squash in batches, transferring each to a pot. Stir in the chicken stock and lemon juice. Bring to a boil. Taste for seasoning and add more salt and pepper, if you like. Set an acorn half on each of six deep plates. Ladle the soup into the cups. Garnish with the sage mixture.

Labels: cheap dinners, Dinner ideas, fall soups, Roasted squash soup recipe

Chef Brian Luscher's secrets for perfect flank steak, as posted on Dallas Morning News

• If using an oil-based marinade, marinate for at least 4 hours –preferably overnight – and up to 2 days in the refrigerator. Just before grilling, shake off excess oil to avoid flare-ups and season the steak with salt and pepper.
• If using a dry rub, add oil just before grilling. Add the oil only after applying the dry rub; otherwise the seasoning won't stay on and will stick to the grill.
• Preheat the grill to medium or medium-high (but no hotter). Brush it clean, and oil the grill grate. Don't put the steak on a cold grill or it will steam and won't develop a tasty crust.
• Cook a 1 ½ -pound flank steak for 12 to 18 minutes. Flip the steak about every 4 minutes to promote even cooking. The first flip for each side should occur when the edges of the meat pull away from the grill (a sign that the meat tissue is contracting). The total cooking time will depend on the size of the flank steak. Start testing the steak for doneness after 12 minutes, or after the third flip.
• Flank steak should be cooked to medium-rare; this means it will be pink from edge to edge and rose-colored or blush in the center. Test for doneness by pressing the center of the steak with your finger; it should be firm, but should indent slightly. If you use an instant-read meat thermometer, insert it horizontally through the side of the steak (not perpendicular to the steak surface) into the center at its thickest part. Steak is medium-rare when it hits 120 F.
• Let the steak rest for 8 to 12 minutes. Don't tent the steak with foil on a platter or it may overcook. Instead, place the steak on a wire baking rack while it rests. This allows the meat to relax and retain its juices. This is the most important step. If you cut into it before it rests, you will lose the juices. If you want to serve the meat sizzling-hot, you can return it to the grill just before serving to briefly reheat the exterior (a minute or two for each side will do the trick).
• Transfer the flank steak to a cutting board. Slice it against the grain into thin ( 1/8 -inch) slices. Do not slice it too thick or it will be too chewy.
  

Labels: cheap dinners, low budget meals, Secrets for perfect flank steak

As posted on AJC.com

Hands on time: 20 minutes
Total time: 1 hour Serves: 18

Ingredients:

• 3 (10-ounce) packages frozen chopped spinach
• 1 tablespoon butter1 small onion, diced
• 2 (8-ounce) packages cream cheese
• 1 (6- or 8-ounce) jar marinated chopped artichoke hearts
• 8 ounces Swiss cheese, chopped or shredded
• Salt and pepper to taste
  

Instructions:
Preheat oven to 350 degrees. Place frozen spinach in a large pot and cover with water. Bring to a boil and cook until spinach is completely thawed. Drain well in a colander, pressing out all excess water. In a small saucepan, heat butter over medium heat. Cook onion until translucent, about 5 minutes. In a large bowl combine spinach, onion, cream cheese, artichoke hearts (with liquid) and Swiss cheese. Season with salt and pepper. Transfer to 6-cup baking dish. Cover lightly with foil and bake about 45 minutes, until bubbly, stirring halfway through cooking time. Or cook in a slow cooker for 2 to 3 hours on low, stirring occasionally.

Notes:
Tip: This dip is dense and hearty. For a creamier dip, stir in 1/2 cup mayonnaise. For a dip with some kick, add a few splashes of hot sauce. Serve this hearty appetizer warm with scoop-shaped tortilla chips, corn chips, salty wheat crackers or toast points.

Nutrition:
Per serving: 163 calories (percent of calories from fat, 73), 7 grams protein, 4 grams carbohydrates, 2 grams fiber, 14 grams fat (8 grams saturated), 41 milligrams cholesterol, 179 milligrams sodium.

Labels: appetizer recipes, Dessert recipes, dip recipes, Spinach and Artichoke Dip Recipe

• 1 package prepared pie crust


• 4 large baking apples, peeled and sliced
  3/4 cup sugar


• 2 tablespoons flour


• 1/2 teaspoon cinnamon


• milk


• Cinnamon and sugar mixture
  
  

1. Preheat oven to 375, Place bottom pie crust into a 9 inch pie pan.


2. Combine sugar, cinnamon, and flour in a small bowl.


3. Toss apples with sugar mixture until evenly coated.


4. Place apples in pie crust, cover with top pie crust, and crimp edges.


5. Make a few slices on top crust, then brush with milk, and sprinkle with cinnamon and sugar.


6. Cover edges of pie with aluminum foil to prevent burning.


7. Bake for 30 minutes, then remove foil and bake for an additional 25 minutes.
   

Labels: Apple pie recipe, Dessert recipes

As posted on AJC.com

Ingredients:

• 1 pound tilapia fillets
• 1 tablespoon all-purpose flour
• 3/4 cup dry white wine
• 1 to 2 tablespoons drained capers, chopped
• 2 tablespoons butter
  

Instructions:
Sprinkle fish with salt and freshly ground black pepper and coat with flour. In a lightly oiled large skillet, preferably nonstick, over medium-high heat, add fish. Cook for 1 to 2 minutes per side or until golden and just cooked through. Remove to a plate. Add wine to skillet and let it bubble down until it is reduced by about half. Reduce heat and add capers and butter, stirring gently until butter melts. Return fish to pan and coat with sauce.

Nutrition:
Per serving: 183 calories (percent of calories from fat, 30), 23 grams protein, 6 grams carbohydrates, no fiber, 6 grams fat (1 gram saturated), 42 milligrams cholesterol, 480 milligrams sodium.

Labels: budget cooking, Dinner ideas, fish recipes, Tilapia With Wine and Capers

As posted on AJC.com

Ingredients:

• 4 Italian mild or hotsausages
• 4 crusty long sandwich rolls
• 1 cup pasta sauce
• 1/2 cup grated mozzarella cheese
• 1/4 cup shredded Parmesan cheese
  

Instructions:
Preheat the grill. Cook the sausages, turning every 5 minutes for even cooking. When cooked through, remove from heat. On a baking sheet, open rolls and fill with sausages. Top with sauce, mozzarella and Parmesan. You can either place the baking sheet back on the grill over low heat or place rolls directly over indirect heat. Heat until cheese melts.

Nutrition:
Per serving: 580 calories (percent of calories from fat, 67), 25 grams protein, 23 grams carbohydrates, 1 gram fiber, 42 grams fat (16 grams saturated), 102 milligrams cholesterol, 1,210 milligrams sodium.

Labels: Dinner ideas, dinner recipes, Grilling recipes, italisn recipes, Sausage Parmesan Sub Sandwiches

By Jacqui Pini

• 1 bags Dole butter/red leaf salad (or lettuce of your choice)
• 1 cup of red kidney beans, drained and rinsed with water
• 1 1/4 cup of chick peas, drained and rinsed with water
• 1 1/2 cup of corn
• 3/4 cup Gorgonzola cheese
• 1 cucumber
• 1/2 cup salted sunflower seeds (out of the shell)
• Light-Italian dressing

1. Wash and drain the lettuce, set it aside in the salad bowl
2. Cook the corn, drain it and let it sit so it cools off. Then add to salad bowl.
3. Clean and drain the beans and add to salad bowl.
4. Peel and slice the cucumber and add to salad bowl
5. Mix well and sprinkle the Gorgonzola cheese and sunflower seeds

Notes:

• This is up to you- but I say, add the dressing and mix it up. It is so blended so much better and easier for your guests, especially if you are having a party.
• If you are in the Boston-area, use Fanny's Italian dressing (sold at local grocery stores or order through here). It is a light dressing that compliments the salad perfectly. If you are elsewhere ... go for your favorite Italian dressing.

Serves 4-6

Labels: bacon salad, Beet and pomegranate salad, Dinner ideas, dinner recipes, gorgonzola, lunch recipes, sunflower seeds

As posted on Dallas Morning News

• 1 1/3 cup all-purpose flour (divided use)
• 1/2 cup plus 2 teaspoons sugar (divided use)
• 1/8 teaspoon plus 1/4 teaspoon salt (divided use)
• 2 cups skim milk (divided use)
• ¼ cup egg substitute
• 1 ½ teaspoons vanilla
• 1 cup water
• 3 tablespoons butter
• 1/4 teaspoon salt
• 2 large eggs
• 2 large egg whites
• Glaze (recipe follows)
  

For cream filling: Place 1/3 cup flour, 1/2 cup sugar, 1/8 teaspoon salt and 13/4 cups milk in a medium microwavable bowl. Whisk well. Microwave on High (100 percent power) 4 to 5 minutes or until thick, stirring every minute.

Combine remaining 1/4 cup milk and egg substitute in a large bowl. Stir 1/4 of hot mixture into egg mixture and then blend all of egg mixture into remaining hot mixture. Microwave on High 1 minute; stir well. Stir in vanilla. Cover with plastic wrap, gently pressing plastic wrap down directly onto surface of pudding. Refrigerate at least 1 hour or until chilled. (Makes 2 1/2 cups.)

For pastry shells: Preheat oven to 425 F. Cover baking sheet with parchment paper or a silicone baking mat. Combine water, butter, 2 teaspoons sugar and 1/4 teaspoon salt in heavy saucepan. Heat over medium-high heat, stirring frequently with a wooden spoon, until mixture comes to a boil; remove from heat. Add 1 cup flour, stirring well until mixture is smooth and pulls away from sides of pan.

Return pan to heat and cook 30 seconds. Remove from heat and add eggs and egg whites, one at a time, beating with a mixer at medium speed until just combined. Continue beating 1 minute.
Drop the dough into 12 mounds (slight 1/4 cup) about 2 inches apart on baking sheet. Bake 20 minutes. Cool completely on a rack.

To assemble: Cut top third from each shell. Divide filling among shells; replace top. Drizzle with glaze. Makes 12 servings.

For glaze: In a small bowl, mix together 2 tablespoons cocoa, 1/4 teaspoon vanilla and 2/3 cup powdered sugar. Stir in 2 tablespoons hot water to make thin glaze. Set aside.

PER SERVING:
Calories 178 (23% fat)
Fat 5 g (2 g sat) Cholesterol 45 mg Sodium 147 mg Fiber 1 g
Carbohydrates 29 g Protein 5 g

Labels: berries, Breakfast, Cream puffs, healty dessert recipes

Total time: 1 hour, 20 minutesServings: 6

As posted on L.A. Times Note: Adapted from "The Book of New Israeli Food" by Janna Gur. Pomegranate concentrate or molasses is available at select cooking supply stores and Middle Eastern markets.

• 3 to 4 medium beets
• 2 tablespoons pomegranate concentrate or molasses
• 2 to 3 tablespoons lemon juice2 to 3 small, dried red chile peppers, crushed
• Coarse sea salt
• 1/2 cup fresh cilantro leaves
• 1 cup pomegranate seeds
• 1/4 cup lightly flavored olive oil

1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.

2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.

3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

Each serving: 118 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 24 mg. sodium.

Labels: Beet and pomegranate salad, Dinner ideas, dinner recipes, salad recipes

As post on Dallas Morning News
SOURCE: The Wichita Eagle, adapted from a Cooking Light recipe

• 1 pound uncooked Barilla Plus elbow macaroni
• 1 slice dry, light wheat bread, torn into small pieces
• 2 ½ cups 1 percent milk
• 2 bay leaves
• 3 whole black peppercorns
• 1/4 cup flour
• 1 ¼ cups shredded sharp cheddar cheese made with 2 percent milk
• 3/4 cup shredded Swiss cheese
• ½ cup grated parmesan cheese
• ¾ teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
• 2 teaspoons olive oil
  

Preheat oven to 400 F. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl. Place bread pieces in a food processor and pulse until coarse crumbs form. Set aside.

Bring milk, bay leaves and peppercorns to a simmer. Remove from heat; cover and let stand 5 minutes. Discard bay leaves and peppercorns. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small bowl and gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly. Remove from heat. Add cheeses, salt and pepper, stirring until cheeses melt. Pour cheese sauce over pasta and mix well.

Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine bread crumbs, sage and olive oil in a bowl and toss with a fork. Sprinkle bread-crumb mixture over pasta and bake for 20 minutes or until thoroughly heated. Makes 10 1-cup servings.

Note: If the bread isn't dry, you can put the pieces on a cookie sheet and bake in a 200-F oven for about 45 minutes.

PER SERVING: Calories 296 Fat 4.5 g Fiber 3.5 g
Carbohydrates 37.4 g Protein 18.5 g

Labels: Captivate Cooking, cooking light, Dessert recipes, Dinner ideas, low-fat mac and cheese