Tag Archives: vegetarian

Kale, Mandarin and Avocado Salad

Posted by deliciousonadollar in Salads and tagged with , , , , , , , , , , ,
Kale, Mandarine and Avocado Salad

Kale, Mandarin and Avocado Salad

I have over-indulged!  Way over.  I imagine there are any number of people saying the same thing about now.  Don’t we ALWAYS over-indulge during the holidays?  And we’ve got only the first one behind us.

I’ve eaten too much sweet potato casserole, stuffed myself with stuffing, picked at one too many pieces of pecan pie. I’ve done the peppermint stick ice-cream.   It was delicious, but it’s over.

Stomach, I’m going to be nicer to you,  because you deserve a break.   Before I start making cookies, I’m making a salad.  This is going to be so good, you’ll be thanking me all over the place.  So, hang on to your hat.

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A salad  begins with greens, right?   And what’s the most popular green in town?  Kale!   Yes, kale, chopped up nice and fine, raw and crunchy.  Next we add some romaine, also chopped up nice and fine, also crunchy.

Cut up the greens nice and fine.

Cut up the greens nice and fine.

To sweeten up this deal we’re adding clementine or tangerine.  Grab and peel those babies.

Avocados go in next;  for color, for fat nutrients, for creaminess…..oh heck, just put them in because we love them, and they love to hang out with citrus.  Bright and juicy meets soft and creamy.

Avocado + Citrus = True Love

Avocado + Citrus = True Love

Last, we sprinkle in some toasted sesame seeds because we need something to get stuck in our teeth to embarrass us later. If you want to leave them out that’s okay,  you can still go ahead and walk around with kale stuck in your teeth.

To soften the kale, you can rub it with a bit of olive oil and salt….that’s called a kale massage….a totally normal thing to do.  If you find baby kale you can skip this step.  My supermarket is now carrying baby kale.

Once the kale is massaged, make the dressing.  The dressing ingredients go into a small jar.  They consist of rice vinegar, sesame oil, honey, soy sauce and pepper.  Add in a tiny bit of minced garlic if you’d like.

 

These become the dressing.

These become the dressing.

Now tighten the lid, and start shaking.   Shake, shake, shake like mad.  That’s it.  Done.

Toss dressing with salad.

Toss dressing with salad.

Toss some with the salad, and as it gets tossed together the orange segments may split open and the avocado may mash a bit making these two elements a lovely addition to the sesame dressing.   Adjust seasoning with additional salt and pepper as needed.

Now’s the time to grab a fork and dig in.  Your stomach will thank you.

Do yourself a favor, take a break today with a salad this good.

Do yourself a favor, take a break today with a salad this good.

KALE, MANDARIN AND AVOCADO SALAD

Yield:   Serves 4 as a side salad

Ingredients:

  • 3 cups clean and well-chopped kale
  • 1/2 Tbsp. olive oil
  • pinch of salt
  • 3 cups clean and well-chopped romaine lettuce
  • 2 tangerines or clementines, peeled and divided into segments
  • 1 ripe avocado, sliced
  • 1 1/2 Tbsp. sesame seeds
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp soy sauce
  • 1 teaspoon honey
  • fresh pepper and coarse salt to taste

Instructions:

1.  Place kale in a large bowl and drizzle with olive oil and a pinch of salt.  Massage the oil and salt into the kale.

2.  Add the romaine, tangerines, and avocado to the bowl.

3.  Sprinkle with the sesame seeds.

4.  In a small jar with a tight-fitting lid, combine the vinegar, sesame oil, soy sauce, honey, and pepper.  Place the lid on the jar and shake vigorously until emulsified.  If you don’t have a jar, whisk the ingredients together in a small bowl until well combined.

5.  Drizzle the dressing over the salad.  Toss to combine.  Sprinkle with salt and pepper and enjoy!

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SOURCE:   adapted from The Joy of Baking

Butternut Squash Gratin

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Butternut Squash Gratin

Butternut Squash Gratin

Butternut squash has got to be just about my favorite winter vegetable.  For the longest time the only way I ever had it was when it had been boiled till tender, then mashed with butter, and served as a puree.   WOW! I didn’t realize how many different and interesting ways there are to prepare it…..and they’re all so good!

We’ve grown to like it best when it’s left in chunks and there is some “chew” left to it.

This recipe is very easy to make.  Don’t let the name of the dish make it seem like a big deal.  All “gratin” means is a baked dish that has a  crumb topping.    So with that in mind let’s get started making this side dish that goes with so many entrees.  We particularly like it with roast chicken or turkey, but it’s also a great accompaniment to baked ham, or meatloaf.

All that’s required for this dish in addition to the squash, is some melted butter, a little garlic, and crumbs made from Panko and Parmesan cheese.  If you prefer to use a different winter squash in place of the butternut, I’m sure it would work out as well, since many of them are interchangeable.

BUTTERNUT SQUASH GRATIN

Yield:   Makes  4 servingsIMG_8608

Ingredients:

  • 1 medium butternut squash, peeled, seeded and cut into 1/2-inch rounds, or crescents
  • 4 Tbsp. butter
  • 2 cloves garlic, minced
  • 1/4 cup Panko crumbs
  • 1/3 cup grated Parmesan cheese

Directions:

1.  Preheat the oven to 375*F.   Spray a baking dish with non-stick cooking spray.  Baking dish size needs to be about 8 x 11, or 9 x 13-inches.

2.  Arrange the squash rounds or crescents in rows in the baking dish.

3.  Melt the 4 Tbsp. butter with the minced garlic, in the microwave.

Melt butter with garlic; mix Panko with cheese for crumbs.

Melt butter with garlic; mix Panko with cheese for crumbs.

4.  Combine the Panko crumbs and the grated Parmesan cheese in a small bowl.  Add 1 Tbsp. melted butter and toss to blend into crumbs.

5.  Brush the remaining butter and garlic mixture on the squash slices.  Sprinkle with salt and pepper.

6.  Sprinkle the crumbs all over the top of the squash.

Top with the crumb mixture.

Top with the crumb mixture.

7.  Bake at 375*F.  uncovered, for 30 – 40 minutes till tender.  Crumbs should be nice and brown.  If not, run under the broiler for about 5 minutes to brown them up, being careful not to burn them.

Toasty, fragrant crumbs, jazz up this winter squash dish.

Toasty, fragrant crumbs, jazz up this winter squash dish.

 

SOURCE:   Quick Vegetarian Pleasures

The Tale of a Cheesecake

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with , , , , ,
Pumpkin Cheesecake, freshly baked.

Pumpkin Cheesecake, freshly baked.

This story begins with a cheesecake and ends with a “dog story”.  It may not make sense at the start, but it will by the end, so hang in here with me.

One of my contributions to our Thanksgiving Dinner was a pumpkin cheesecake.  I brought it plus my Sweet Potato Casserole and Whole Berry Cranberry Sauce to my sister-in-law’s house for our family dinner.  Having made these last two items in advance, last Wednesday I made the Pumpkin Cheesecake.

The project began in the morning when I took two blocks of cream cheese out of the fridge to soften up while I did some other things.  By afternoon I was ready to begin putting the cheesecake together.   It is very easy to make and I chose this recipe because it has garnered so many “stars” by recipe testers on Allrecipe.com.  Think of it as an all-star recipe, even award-winning, you might say.

Folks who made it said it tasted just like the cheesecake at a very popular restaurant.  It cut cleanly and looked attractive on the plate because the cheesecake goes into the crust in two layers, and when it’s cut the layers are very apparent.  It was described as perfectly seasoned with the spiciness of pumpkin pie, but so much more creamy, because of the contrast of the crumb crust.

As I happily went about making what sounded so delectable, my mouth was watering.  I had described it in such detail to my sister-in-law that her mouth was watering just hearing about it, and she really loves cheesecake, so we two couldn’t wait for dessert.  I don’t want my wonderful readers to miss out on enjoying  this terrific cheesecake so the recipe, and steps I followed in making it are listed below…..

DOUBLE-LAYER PUMPKIN CHEESECAKE

Yield:   Makes one 9-inch cheesecake, or 8 servings

Ingredients:IMG_8627

  • 2  (8-ounce) packages cream cheese, softened (low-fat is OK)
  • 1/2 cup granulated sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1  (9-inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 tsp. cinnamon
  • 1 pinch nutmeg
  • 1 pinch cloves
  • frozen whipped topping, thawed, or whipped cream to dollop on top.

Directions:

1.  Preheat oven to 325*F.

2.  In a large beater bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.  Blend in eggs, one at a time.

3.  Spread 1 cup of cream cheese mixture in the bottom of the crumb crust.

Plain cheesecake batter goes in the bottom of the crust.

Plain cheesecake batter goes in the bottom of the crust.

To the remaining batter, add the pumpkin, cinnamon, nutmeg and cloves.   Stir gently until well blended.  Carefully spread over batter in the crust.

The remainder of the batter containing pumpkin and spices goes on top.

The remainder of the batter containing pumpkin and spices goes on top.

4.  Bake at 325*F. for 35 – 40 minutes, until center is almost set.  Cool at room temperature, then refrigerate at least 3 hours and best if overnight.  (Make this a day ahead if you can, because it really needs that much time to set up properly.  It will slice beautifully after a night in the fridge.)

Pumpkin Cheesecake, freshly baked.

Pumpkin Cheesecake, freshly baked.

 

At the completion of our main meal we eagerly went outside to get the pies where they had been stored in the cold, as there was no room in the refrigerator.  We had a total of 4 pies and my cheesecake.  When we went out to the get the pies we found only 3 pies and 2 empty pie plates,  plus 1 very guilty-looking dog.   Who let the dog out, that’s what we’d like to know?    The dog devoured what we ourselves couldn’t wait to try:  the cheesecake and an apple-walnut-caramel pie.  The whole scenario was so funny with poor Sandy sitting next to the empty pie plates, hanging her head in shame, but with a secret smile on her face, and a few crumbs on her whiskers.  She would  give them 5 stars if she could 🙂

Sandy, after her pie-eating escapade.

Sandy, after her pie-eating escapade.

I  promised to make the cheesecake again for Christmas, so we will try again to see for ourselves how good it is.

 

SOURCE:    Allrecipes Magazine

 

 

Fresh Whole Cranberry Sauce

Posted by deliciousonadollar in Dressings, Sauces, Side Dish and tagged with , , , , , , , ,
Fresh Whole Cranberry Sauce

Fresh Whole Cranberry Sauce

I think that cranberries are one of the best things about this time of year.  They appear on the scene as fresh fruit at just the right time.  All the color outside has just about disappeared and everything is looking very “gray”.   That probably won’t last long as we have a forecast for snow starting tomorrow.  (I so hope the forecasters are wrong!)  Anyway, cranberries show up with their perfect red color and suddenly things are looking up.

At one time way back when, I was very neutral toward cranberries.  Like,  “Oh, yeah, cranberry sauce with turkey..that’s nice”; and that’s all I thought they were good for.  But now-a-days, because they freeze so easily, we can cook and bake with the little jewels all year long.  But somehow they seem most welcome in the fall and through the Holidays.  I really think it’s because of their wonderful color when everything else around us is so drab.  They’re bright and cheerful, make you smile, and they’re a very flattering shade of red.

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Oh, you are SO gorgeous !

 

Now their flavor is something else!!  Most people are scared of a cranberry.  My goodness, how do you sweeten it up?  Try eating just one…..raw.    That little baby has major pucker power.  They are so tart they make an average lemon seem like a wimp.  But you know, that’s really the best part.  Cranberries provide a contrast.  Think about your favorite foods, aren’t there contrasts involved?  Savory against sweet; sweet decadent desserts with a little salt;  a crunchy topping on a smooth custardy base;  and cranberries—all twisted up with something sweet really get to shine.

Well cranberry sauce is like that.   A contrast in and all by itself.   It’s sweet, but it’s tart.  It can be smooth and jellied, or chunky and rough.   It’s satisfying and flavorful on its own, and it gets even better when other fruits are added to it.  Citrus fruits pair with cranberries very well, especially oranges, so I add some zest and some juice.  I also add some lime, the zest and juice, to deepen that layer of citrus you detect.   Making my own fresh cranberry sauce is so fun and this recipe can be dressed up with additional fruits like chopped apples, or pears and some raisins to turn it into a chutney.  Think of it as a garnish to go with whatever you may be serving and have some fun with it.  Cranberry with pineapple and ham, anyone?

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WHOLE CRANBERRY SAUCE

Yield:   about 12 servings, or 3 cups

Ingredients:

  • 1 (12-ounce) bag fresh cranberries, rinsed and picked overIMG_8614
  • 2 cups granulated sugar  ( I use about 1  3/4 cups, as we like it less sweet)
  • 1 tsp. grated orange peel
  • 1 tsp. grated lime peel
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/2 cup water

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Directions:

1.  Combine all ingredients in a medium saucepan.   Bring to a boil over medium-high heat.  Reduce heat to low and simmer for about 10 minutes until the berries pop.

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Skim off any large amount of foam that may form on the surface.  Allow to cool to room temperature.

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2.  This sauce will thicken nicely as it cools because of the high level of pectin in the cranberries.  Store in the refrigerator in a covered container.  Serve with chicken or turkey, or any other entree of your choice.

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Sweet Potato Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Sweet Potato Casserole

Sweet Potato Casserole

Thanksgiving has always been one of my favorite holidays.  It’s a day that revolves around family and food;  a time to think about all the blessings in our lives and to remember all the things for which we are thankful.  The menu that gets served for Thanksgiving dinner is pretty traditional.  Although I like to get creative, Thanksgiving is not the time when I want to have dishes on the table that contain unrecognizable ingredients.

Sweet potato generally is not a vegetable that my family serves, although once in a while we do have a small bowl of them mashed.  This year however, I am making a baked casserole in the Southern tradition.  I auditioned it in advance to see how it would come out before springing it on my family.   It passed the test big time!!   Mr. D. pronounced it “fantastic”.   This is not the usual sweet potato casserole with marshmallows melted and toasty on top.  This one has a crumb topping with pecans in it.  It is so yummy, I would be happy eating it for dessert.  I think this dish is about to become one of our new traditions…..

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Please note:  in the pictures that follow, the quantities you see are reduced from the recipe as I made a smaller version using only 2 large sweet potatoes.

SWEET POTATO CASSEROLE

Yield:   Serves 12

Ingredients:

  • 4 pounds sweet potatoes (about 4 – 5 large), peeled and cut into 1-inch cubes.

    Cut up sweet potatoes into small(ish) cubes.

    Cut up sweet potatoes into small(ish) cubes.

  • 1/2 cup white sugar
  • 4 eggs, beaten
  • 1 1/2 tsp. salt
  • 6 tablespoons butter, softened
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 1/2 cup chopped pecans
.

.

Directions:

1.  Put sweet potatoes in a large saucepan with water to cover.  Bring to a boil, and cook over medium heat until tender, about 25 minutes.  Drain and mash with a potato masher.  Add 4 Tablespoons butter to hot potatoes and allow it to melt while you prepare the egg mixture.

Add butter to hot potatoes so it can melt in, then mash.

Add butter to hot potatoes so it can melt in, then mash.

2.  Preheat oven to 350*F.  Coat a 13 x 9-inch baking dish ( or similar size) with cooking spray and set aside.

3.  In a large bowl, mix together white sugar, eggs, salt,  milk, and vanilla until smooth.

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Add to mashed sweet potatoes and stir well to blend smooth.

Add milk/egg mixture to sweet potatoes and blend well.

Add milk/egg mixture to sweet potatoes and blend well.

Pour sweet potato mixture into prepared baking dish.

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4.  In a small bowl, mix brown sugar and flour.  Add remaining 2 tablespoons butter and cut in with a pastry cutter or two knives until mixture looks like coarse sand.  Stir in pecan pieces.

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Sprinkle over sweet potato mixture.

Sprinkle topping over sweet potato mixture.

Sprinkle topping over sweet potato mixture.

Note:  if you are making this ahead, cover it with foil and put in the fridge at this point.  Then uncover it, put it in the oven, and bake it on Thanksgiving day.  Or you can bake it in advance and just reheat it when you want to serve it.

5.  Bake for 45 – 50 minutes, or until mixture is heated through and  topping is lightly browned.

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SOURCE:   All Recipes Magazine

 

Pear Hazelnut Bread

Posted by deliciousonadollar in Bread, Rolls and tagged with , , , , , , , , ,
Pear-Hazelnut Bread

Pear-Hazelnut Bread

Quick breads often meet my need for something sweet, without a guilt trip about how many calories I’m ingesting.  Of course not all of them meet that description, but this one is a nice compromise between a little sweetness and something you feel good about eating for breakfast.  It bakes up nice and hearty, with shredded pears and chopped hazelnuts folded into a cardamom-scented batter.

This bread would be a welcome addition to a holiday brunch or just nice to have with your morning’s coffee, on an average day.  Although, in my opinion, no day is average when it starts with a home-baked bread or muffin.

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Fresh, firm pears are needed for this recipe, so when they are grated you will not have a pile of mush.  I like Bosc pears but firm Bartletts work well also.  Wait to prepare them until you’re ready to put the bread together or the shredded fruit will turn brown.

While the original recipe for this bread called for 1  1/2 cups white all-purpose flour, I use a mixture of whole grains to make a total of  1 1/2 cups.  Examples are oats, spelt flour, whole wheat flour, and barley flakes.  The proportions should be about 3/4 cup all-purpose flour, 1/2 cup white whole wheat flour, and 1/4 cup something else like oats or barley flakes.  This will give you a bread that is tender with good texture.   Toasting the hazelnuts in the oven for about 5 minutes improves their nutty flavor, but watch them carefully so they don’t get too browned.

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PEAR-HAZELNUT BREAD

Yield:   1  9″x5″ loaf

Ingredients:

  • 1 cup shredded, peeled, ripe pears that are still firm (about 2 )
  • 1/2 cup vegetable oil, or coconut oil
  • 1/2 cup plain low-fat yogurt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour (see recommended types above)
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  •  1/2 tsp. ground cardamom
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. lemon zest
  • 1 cup chopped toasted hazelnuts

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Directions:

1.  Preheat the oven to 350*F.  and line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on two sides.  Coat well with cooking spray and set aside.

2.  Whisk together the vegetable oil, yogurt, eggs, and vanilla together well.  Stir in the shredded pears.

3.  Whisk together all the dry ingredients,  adding in the chopped nuts also.

Whisk together all the dry ingredients.

Whisk together all the dry ingredients.

4.  Fold the wet ingredients into the dry ones, mixing just to moisten thoroughly.

Mixing wet ingredients into dry.

Mixing wet ingredients into dry.

Pour the batter into the prepared pan, and bake for 55 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.  Test carefully as the top of this loaf may brown and look done while the center is still moist because of the pears.

5.  Let cool in the pan for about an hour, then remove from pan and transfer to a rack to cool completely.

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SOURCE:   Adapted from Whole Grain Mornings by Megan Gordon

Coconut Oil…the next best thing?

Posted by deliciousonadollar in Beverages, Kitchen Basics and tagged with , , , , , , ,
Coconut Smoothie

Coconut Smoothie

It seems as if coconut oil is taking the grocery stores by storm.  It’s so rich, versatile, and vegan.  Has it become one of your kitchen staples yet?

It’s popularity seems to be well-deserved–after all, it’s as rich as butter (without the cholesterol) and as versatile as vegetable oil.  And now we can find the good stuff in our grocery stores:  organic, non-hydrogenated varieties.  It’s pressed from the raw coconut, so the oil has a subtle nutty flavor, and it’s a wonderful substitute for butter in baked goods.  You can also use it in cooking for a flavor boost in savory dishes as well.

Did you know that coconut oil turns to liquid between 75 and 81 degrees F., so its consistency may change from day to day. To maintain its solid, spreadable state and keep it from turning rancid, store it in a cool, dark cupboard.

This natural moisturizer is going gangbusters in beauty products as well.  Organic sugar mixes with organic coconut oil to make a wonderful exfoliating body scrub.  Try putting a small amount of coconut oil into the palm of your hand, let it melt, then add a few grains of sugar and mix in.  Use as a facial scrub.  After rinsing well, your face will feel very soft and smooth.

Crack the coconut trend, and keep an eye out in stores where beauty products are sold.  I’ve seen a nourishing coconut oil body mist that you can spritz on after a shower, or add some to your bath for a rich soak.  Coconut water can also be found in body cleansers; and coconut oil and shea butter make a soothing, smoothing skin softener.

I have been using coconut oil at night as a hand moisturizer.  At the first sign of cool weather my hands become very dry, and the skin around my nails develops painful cracks.  As I prepare for bed, I rub coconut oil generously on my hands and nails, then put on cotton gloves to sleep in.  In the morning my hands are soft, and in repeating this ritual, I believe my hands are improving and are less dry and cracked.

I came across this recipe for a smoothie that incorporates coconut oil… you might want to try it.   The ingredients are nourishing and filling.  I made it this weekend for lunch with some fresh fruit.  Easy, and delicious!!

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COCONUT-OAT SMOOTHIE

Yield:   Makes 1 servingIMG_8557

Ingredients:

  • 1/2 banana
  • 1/4 cup old-fashioned rolled oats ( or quick oats)
  • 1/3 cup Greek yogurt, plain
  • 2 Tablespoons coconut oil
  • 1 Tablespoon honey
  • 1/3 cup orange juice
  • 1/2 cup ice

Directions:

1.  In a blender container, combine banana, oats, yogurt, coconut oil, honey, orange juice, and ice.   Puree until smooth.  Transfer to a tall glass and drink immediately.

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SOURCE:   M.Stewart Living

 

Pumpkin Crunch Cake

Posted by deliciousonadollar in Cakes, Desserts and tagged with , , , , , ,
Pumpkin Crunch Cake

Pumpkin Crunch Cake

 

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October may be over, but anything pumpkin seems to still be a popular item.  Especially with Thanksgiving coming up.  If pumpkin pie is not your thing, or you would like something other than pie for your holiday dessert table, these dessert squares will surely fit the bill.

Recipes featuring the great orange squash are still popping up everywhere.   I have a whole board devoted to pumpkin on Pinterest….it’s called “Pumpkin Anything” and so many  pictures from that board get repinned.  Today’s recipe is one that I found on Pinterest, one of those quick and easy baked items that use a cake mix for convenience.  You’re gonna love this one 🙂

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This dessert is fabulous,  tasting like pumpkin pie, but rather cake-like,  a cross between cake and a creamy dessert square.  The pecans on top give it some crunch, so you have a nice contrast between the creamy pumpkin layer, the cake layer and the topping.   Oh, and be sure to dollop each serving with some whipped cream.   This makes a 13″ x 9″ pan, so there will be plenty of servings, about 20 – 24.

PUMPKIN CRUNCH CAKE

Yield:    Makes 20 – 24 servingsIMG_8134

Ingredients:

  • 1 can pumpkin puree
  • 1  12-0z. can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 box Yellow Cake mix
  • 1/2 – 1 cup pecans, chopped
  • 2 sticks butter, melted ( I used 1 stick butter and 1/2 cup coconut oil with good results.)

Directions:

1.  Preheat oven to 350*F.   Spray a 13″ x 9″ pan with non-stick cooking spray.

2.  In a large mixing bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon and salt.  Pour into the prepared baking pan.

3.  Sprinkle the cake mix evenly over the pumpkin layer.   If the mix is very lumpy, run it through a sifter before sprinkling it on.

4.  Sprinkle chopped pecans on top of cake mix.

5.  Drizzle butter over all.    Bake at 350*F. for 50 – 55 minutes or until golden brown.    Cool.

Golden brown from the oven.

Golden brown from the oven.

 

Serve with a dollop of whipped cream.

This is sooo good!

This is sooo good!

 

SOURCE:   Itty Bitty Homestead

 

Tomato, Tortellini and Spinach Soup

Posted by deliciousonadollar in Soups and tagged with , , , , , ,
Tomato-Tortilini-Spinach Soup

Tomato-Tortellini-Spinach Soup

Soups are pretty mundane.  They don’t garner all the razzmatazz that entrees do in a fancy restaurant.  Soups sit quietly in the back row, never speaking unless spoken to.  I think of soups as kind of shy.  They mind their own business, but if you seek them out, well then….they love to be noticed, and they can charm you, but quietly.

I made this soup on a day when I needed soup….and on a day when I needed the soup to be easy, but captivating.  This is a soup that shines when you taste it, but not before.

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The savory onions and garlic go from sautéing, into a pot of hot broth, to which diced tomatoes are added and the seasonings.  Add some fresh cheese-filled tortilini,  cook a few minutes till done, add some spinach, and there it is.    The dried basil and oregano are essential.  They are what makes this soup have that wonderful Italian flavor.  The only thing that can make it better is a shaving of Parmesan cheese on top.   Oh, and a loaf of crusty, crunchy bread to soak up the broth.    Listen closely, and  you will hear Andrea Bocelli singing.

SPINACH-TOMATO-TORTELLINI SOUP

Yield:   Serves 4

Ingredients:IMG_8430

  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. dried basil
  • 1/2 tsp, dried oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1 (14.5-oz.) can diced tomatoes with their juice
  • 4 cups chicken broth (vegetarians, use vegetable broth)
  • 9 0z. pkg. refrigerated 3-cheese tortellini
  • 3 cups baby spinach, or 1 box frozen spinach, squeezed dry
  • grated Parmesan for serving

Directions:

1.  Heat the olive oil in a large soup kettle.  Add chopped onion and garlic and cook until the onion is translucent.

Sautéing the onions and garlic.

Sautéing the onions and garlic.

2.  Add the tomatoes with their liquid, the chicken broth plus 1 cup of water, all the seasonings, the tortellini and salt and pepper to taste.

There's all those lovely seasonings.

There’s all those lovely seasonings.

3.   Bring to a boil, reduce heat to simmer and cook until the tortellini is tender, about 5 – 6 minutes

4.  Stir in the spinach and cook for 2 – 3 more minutes to heat through.

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5.  Ladle into bowls and serve with  shaved Parmesan cheese as garnish.

Warming, captivating, delicious!!

Warming, captivating, delicious!!

 

SOURCE:   adapted from Cooking Classy

 

Charlie Brown’s Great Pumpkin Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Pumpkin Scones

Pumpkin Scones

I love Charlie Brown specials on TV.  I watch them whenever I can.  One in particular that  I love is It’s the Great Pumpkin, Charlie Brown.  The Great Pumpkin seems to be known only to Linus who waits for him every year on Halloween.  Linus and his blanket wait patiently in the pumpkin patch for the Great Pumpkin to appear.  Invariably he fails to show up and a humiliated but undefeated Linus vows to wait for him again the following Halloween.

A line made famous by the  TV special is “There are three things I have learned never to discuss with people:  religion, politics, and the Great Pumpkin”   Well, I pretty much adhere to that rule, too, but seeing that Halloween has just passed, today is election day, and I baked pumpkin scones, I’m breaking the rule to share with you this recipe for awesome pumpkin scones.   I imagine Linus would have loved to have one while he waited for the Great Pumpkin, but you don’t have to wait that long, only long enough to whip these up and have one while it’s still warm with a cup of coffee or tea.

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PUMPKIN SCONES

Yield:  10 -11 drop sconesIMG_8448

Ingredients:

  • 2  1/4 cup all-purpose flour ( or use half white flour, and half whole wheat)
  • 1/3 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. finely grated orange zest
  • 6 Tbsp. chilled butter, cut into small  pieces
  • 1/2 cup canned pumpkin
  • 3/4 cup fat-free half and half ( plus extra for brushing the tops of the scones, if desired.)
  • In place of the half and half you can use 3/4 cup fat-free buttermilk, plus add 1/2 tsp. baking soda to the dry ingredients.

Optional Spice Glaze:

  • 1/2 cup powdered sugar
  • 1/8 tsp. pumpkin pie spice
  • 2 tsp. water

Directions:

1.  Preheat oven to 400*F.  Line a baking sheet with parchment paper.

2.  In the bowl of a food processor, add the flour, sugar, baking powder, and pumpkin pie spice, and pulse to blend briefly.

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Add the orange zest and better and pulse on and off. until the mixture has the consistency of fine meal.

Transfer flour mixture to a large bowl.

Transfer flour mixture to a large bowl.

Transfer to a large mixing bowl and stir in the pumpkin and half and half, mixing just until combined.

Mixing in the pumpkin and half-and-half.

Mixing in the pumpkin and half-and-half.

3.  Spoon the dough onto the baking sheet, using 1/4 cup measure or large spoon, to divide evenly.  This should make about 10 scones. (I got 11.)   Space them about 1 inch apart.

Space about 1-inch apart on parchment lined baking sheet.

Space about 1-inch apart on parchment lined baking sheet.

Brush the tops with a tablespoon or two of fat-free half and half.

Brush tops with half-and-half.

Brush tops with half-and-half.

Bake for 12 – 15 minutes or until they are lightly browned.

4.  For the glaze:  Add powdered sugar, pumpkin pie spice and water to a small ;bowl.  Whisk together well.  Drizzle over scones and serve warm or cold.

Drizzle scones with glaze.

Drizzle scones with glaze.

Light and tender. Just right for a snack.

Light and tender. Just right for a snack.

 

SOURCE:   old recipe from the Hartford Courant