It feels like it’s the first day of fall however it’s the middle of October and it’s still in the 70s. I want it to be fall dammit, so we’re having soup.
This recipe is from Cooking Light. I added in a small red onion because I didn’t have four shallots and added way more ginger than the recipe called for so it had a little heat. (I thought roasting it might mellow it some. Next time, I’ll stick to the recipe on that one.) Served it with a white blend and crusty bread. Delicious.
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
- Preheat oven to 375°.
- Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well.
- Bake at 375° for 50 minutes or until tender, stirring occasionally.
- Cool 10 minutes.
- Place half of squash mixture and half of broth in a blender.
- Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
- Place a clean towel over opening in blender lid (to avoid splatters).
- Blend until smooth.
- Pour into a large saucepan.
- Repeat procedure with remaining squash mixture and broth.
- Cook over medium heat 5 minutes or until thoroughly heated.
- Top with chives and pepper, if desired.
Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
Caloriesfromfat 20 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.3 g
Carbohydrate 22.4 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 266 mg
Calcium 84 mg
Roasted cauliflower is addictive, coupled with citrus and garlic and pasta? Divine! A few simple ingredients that are transcended by putting them together. It’s from Cooking Light, September 2012. I couldn’t wait to get it up on my blog. This is an amazing recipe and I didn’t change anything with the exception of the pasta. I didn’t have fettuccine so I used linguine. We served it with a Chateau Ste. Michelle Riesling which was a perfect pairing.
1 head cauliflower, cut into florets
3 tablespoons water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 1/2 teaspoons olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces pancetta or cured bacon, finely chopped
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons minced fresh garlic
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
- Preheat oven to 400°.
- Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss.
- Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice.
- Cook pasta according to package directions, omitting salt and fat.
- Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Heat a large skillet over medium heat and add pancetta.
- Cook for 5 minutes or until crisp, stirring frequently.
- Remove pancetta and set aside.
- Add remaining 2 1/2 teaspoons oil to drippings in pan.
- Add 1/2 cup reserved cooking liquid to drippings in pan and bring to a boil over high heat.
- Boil 30 seconds or until emulsified, stirring constantly with a whisk.
- Add rind, juice, thyme, and garlic to pan.
- Add pasta; toss.
- Remove from heat.
- Add cauliflower and pancetta; toss.
- Top with cheese and serve immediately.
Serves 4 (serving size 1-1/4 cups)
Fat 13.6 g
Satfat 4.9 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 19.3 g
Carbohydrate 55.7 g
Fiber 7.7 g
Cholesterol 20 mg
Iron 3.1 mg
Sodium 583 mg
Calcium 222 mg
Catching the last yields for the summer. This is a terrific, light and easy recipe and a great way to sneak in pasta and not feel bad about it. (I’m always seeking that!)
I found this recipe on the Oh My Veggies blog, a terrific vegetarian blog with lots of fresh recipes and great ideas. I followed the recipe almost exactly but I grilled the corn.
8 oz. orzo
1 c. green beans, trimmed
2 ears corn, kernels removed
2 cloves garlic, minced
1 c. grape or cherry tomatoes, halved
1 tbsp. olive oil
2 tbsp. white wine vinegar
1/4 c. torn basil leaves
Salt and pepper to taste
- Cook orzo according to package.
- Two minutes before cooking time is done, add green beans to pot.
- Drain in a fine mesh colander and rinse with cold water.
- Transfer orzo and green beans to a large bowl.
- Stir in remaining ingredients and season with salt and pepper to taste.
The recipe is from Cooking Light, August 2012 and is delicious. I love a good crab cake and while this isn’t a “traditional” crab cake, the sweet corn with the crab was a terrific combination. A great recipe for excellent crab cakes and a must make again.
1/2 cup fresh yellow corn kernels
1/4 cup chopped red bell pepper
3 tablespoons chopped green onions
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
3/4 teaspoon Old Bay seasoning
8 ounces crab claw meat, shell pieces removed
1 large egg, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs), divided
1 1/2 tablespoons butter, divided
2 tablespoons chopped fresh parsley
1 tablespoon chopped green onions
3 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice
Dash of kosher salt
1 drop hot pepper sauce
- To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended.
- Stir in 3/4 cup panko.
- Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty.
- Arrange patties in a single layer on a small baking sheet.
- Place patties in freezer for 20 minutes or until firm.
- Heat a large skillet over medium-high heat.
- Coat pan with cooking spray.
- Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray.
- Cook 2 minutes or until toasted, stirring frequently.
- Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs.
- Wipe pan clean with paper towels.
- Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat.
- Coat both sides of 4 cakes with cooking spray.
- Add coated cakes to pan; cook 4 minutes on each side or until golden brown.
- Remove from pan, and keep warm.
- Repeat procedure with remaining butter, cooking spray, and crab cakes.
- To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.
Yields 8; Serving size: 2 cakes and about 1 tablespoon sauce.
Fat 13.9 g
Satfat 3.3 g
Monofat 5.5 g
Polyfat 2.9 g
Protein 15.6 g
Carbohydrate 20.5 g
Fiber 1.6 g
Cholesterol 109 mg
Iron 1 mg
Sodium 569 mg
Calcium 68 mg
This is the second time around with this recipe so I wanted to get it on the blog. It’s a terrific pizza and rather quick to put together. It’s from August 2011 Cooking Light magazine.
I used a pre-made store bought dough and split it I like the crust more on the thin side. I also grilled a large chicken breast instead of using rotisserie chicken.
1 (8-ounce) prebaked thin pizza crust (such as Mama Mary’s)
1/3 cup barbecue sauce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup vertically sliced red onion
1/2 cup coarsely chopped yellow bell pepper
1/2 cup (2 ounces) crumbled blue cheese
2 plum tomatoes, thinly sliced (about 1/4 pound)
- Preheat oven to 500°.
- Place pizza crust on a baking sheet.
- Spread sauce over the crust, leaving a 1/2-inch border.
- Top with chicken and remaining ingredients.
- Bake 10 minutes or until cheese melts and crust is crisp.
- Cut into 12 wedges.
Yields 6 servings; two slices each.
Fat 8.5 g
Satfat 3.1 g
Monofat 2.2 g
Polyfat 2.7 g
Protein 16.7 g
Carbohydrate 27.4 g
Fiber 1.8 g
Cholesterol 38 mg
Iron 1.6 mg
Sodium 494 mg
Calcium 92 mg