Calabacitas

 

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Easy delicious, vegetable  side dish. Great with  soft tacos. yum!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 poblano or Anaheim chile pepper, seeded and diced
• 2 cups diced zucchini
• 2 cups diced summer squash
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro, (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Nutrition

 

Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium

Pumpkin Cheesecake with Gingersnap-Walnut Crust

Doesn't Fall remind you of baking. Having the house smell of maple, clove or cinnamon, is so delightful. 

Here's a goody from Eating Well.

 

 

 

Ingredients

• 4 ounces gingersnap cookies (18-20 1 3/4-inch cookies)
• 1 cup walnut halves, divided
• 4 teaspoons walnut oil or canola oil
• 12 ounces reduced-fat cream cheese (Neufchâtel)
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 16-ounce container nonfat cottage cheese
• 1 15-ounce can unseasoned pumpkin puree

Preparation

1. Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
2. Grind cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
3. Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Beat in eggs one at a time, scraping down the sides occasionally. Beat in vanilla.
4. Process cottage cheese in the food processor until completely smooth, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
5. Pour enough boiling water into the roasting pan to come 1 inch up the side of the spring-form pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake in the center of the oven until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Place the nuts decoratively around the edge of the cheesecake. (Alternatively, turn the nuts into Candied Walnuts and decorate just before serving; see Variation.) Refrigerate, uncovered, until very cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.
7. To serve, remove the sides of the pan. Transfer the cheesecake to a cake stand, if desired.

Tips & Notes

Lemon-Garlic Glazed Corn on the Cob

From EatingWell:  July/August 2010

 

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 4 ears corn, husked
• 1/3 cup water
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.

Chopped Ham & Apple Salad with Creamy Parmesan Dressing

Although this recipe is gluten free, it is not dairy free. To make it dairy free find dairy free alternatives at your local health food store.

From EatingWell: January/February 2014

Bottom of Form

This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless—you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. 

Makes: 4 servings, 3 cups each

Serving Size: 3 cups

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

• 1/2 cup reduced-fat plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons white-wine vinegar or cider vinegar
• 1 1/2 teaspoons dried tarragon
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 6 cups chopped escarole or curly endive
• 5 cups chopped radicchio or Belgian endive
• 1 large sweet, crisp apple, such as Pink Lady, cubed
• 1 cup sliced radishes
• 3/4 cup sliced smoked ham steak (about 4 ounces)
• 1/2 cup chopped toasted pecans (see Tip)

 

 

Preparation

1. Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl.
2. Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

• For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition

Per serving: 257 calories; 15 g fat (3 g sat, 7 g mono);22 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 9 g total sugars; 13 g protein; 6 g fiber; 722 mg sodium; 681 mg potassium.

 

Cornbread Stuffing

Some folks insist on cornbread stuffing... It is good and it is a southern tradition. So here's a goodie

This sturdy corn bread works well in stuffing.




Make Ahead Tip: Prepare through Step 2 and store in a plastic bag in the freezer for up to 1 month. Thaw before continuing.

RECIPE INGREDIENTS

2 cups cornmeal, preferably stone-ground
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt, plus more to taste
1 large egg, lightly beaten
2 cups skim or low-fat milk
2 tablespoons canola oil, divided
2 cups chopped onions (2 medium)
2 cups chopped celery (4 large stalks)
1/4 cup chopped fresh parsley
2 1/2 cups reduced-sodium chicken broth
Freshly ground pepper to taste

DIRECTIONS
 Preheat oven to 375°F. Coat an 8-inch square baking dish with nonstick cooking spray.

Combine cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl and mix well. Whisk together egg, milk and 1 1/2 tablespoon oil in another large bowl; add to the dry ingredients and stir just until evenly moistened. Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack. Cut into 1-inch cubes.

Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and add the cubed corn bread and parsley; toss to mix. Slowly add broth, tossing until the corn bread is well moistened. Season with salt and pepper.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

Date Added: 01/01/2008