- A plan-friendly Holiday recipe.
- The source (very important for legal reasons!)
- The PointsPlus value (of course!) and serving size
- Any additional information you think we need to know to make the recipe.
Tuesday, October 18, 2011
Friday, September 30, 2011
This month the theme is Fall Vegetables and Fruits
We want everybody to have a chance to share their recipes, so we might have only time for 1 recipe each (depending on how many people are there.
Don't be afraid to email me if you have questions. We had a great time the first meeting, I can't wait to hear what everybody brings in this time around!
Sunday, September 25, 2011
4 servings 4 P+/serving (counting the apples)
2 tablespoons Canola oil
2 cups onion -- chopped
3 large garlic clove -- minced
2 tablespoons ginger -- minced
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon allspice
¼ teaspoon cayenne
5 cups tart apple -- peeled and chopped
4 cups water
2 sticks cinnamon
2 tablespoons fresh lemon juice
3 tablespoons honey or brown sugar (optional not included in P+)
Heat oil in a soup pot or Dutch oven. Add onion, garlic, ginger, and salt, and sauté over medium heat for about 5 minutes, or until the onion begin to soften.
Add the spices, and sauté another 5 minutes over medium heat.
Add apples, water, cinnamon sticks, and lemon juice, and bring to a boil. Turn the heat down, mostly cover, and simmer for about 10 minutes, or until the apples are very tender. Remove from heat.
Take out the cinnamon sticks, and puree in a blender or food processor-bit by bit, so as not to splash yourself. Return the puree to the pot.
Add optional sweetening, and taste to adjust salt. Serve hot or cold, with or without some or all of the toppings. (Even though the toppings are fun and delicious, this soup is also wonderful just plan.)
Optional toppings (not included in P+): Lightly toasted shredded coconut; lightly toasted slivered almonds; a drizzle of yogurt; a few dried currants.
From: "Mollie Katzen's Recipes, Soups" Ten Speed Press.
4 servings, 9P+/serving
2 teaspoon butter
1 medium onion, chopped
3 garlic cloves, minced
2/3 cup long grain white rice (I use bulgur instead)
2 teaspoon Madras curry powder (2 to 3)
1 teaspoon turmeric
1/4 teaspoon ground cloves
5 cups low sodium chicken broth
1 green bell pepper, seeded and chopped
1 small apple, unpealed and diced
1 pound bonless, skinless turkey breast cubed (3/4 inches)
1/2 teaspoon salt
Freshly ground pepper to taste
1 small tomato, chopped
1/4 cup chopped fresh cilantro
Melt the butter in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, until golden. 7-10 miuntes. Add the rice, curry powder, turmeric and cloves. Cook stirring occasionally, until fragrant, 2-3 minutes.
Stir in the broth, bell pepper, and apple; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
Add the turkey and salt; return to a boil. Reduce the heat and simmer, covered. until the turkey is cooked through, about 5 minutes. Season with the pepper, then sprinkle with the tomatoe and cilantro just before serving.
Weight watchers "In one pot" cookbook, p. 21
Vegetable Casserole Provencal
10-12 Servings, 8 P+/serving
(Serving Size: 2 cups)
(Pre-heat oven to 350 degrees)
1/2 cup olive oil
2 cloves of garlic (at least!)
1/4 to 1/3 cup fresh parsley, washed and de-stemmed; curly tops only (I spin it dry in a salad spinner)
1 bay leaf
1/2 to 1-1/2 tsp. marjoram
1/2 to 1-1/2 tsp. red pepper flakes
(Puree all of above in a food processor or blender)
5 or 6 small red potatoes, scrubbed and quartered (or russets, cut into 1/8ths)
1 small cauliflower, broken into flowerets (I bought the cauliflower package at Trader Joe's)
1 cup of carrots, cut into small bite size pieces
2 peppers, seeded (red, yellow, or green) cut into bite-size pieces (I like red or orange)
2 zucchini (yellow or green), unpeeled, cut in 1/2 - 3/4 inch thick slices
1 eggplant, unpeeled and cubed
1/2 acorn squash, peeled and cubed (but I've used pre-cut butternut squash in the package from Trader Joe's)
1 large onion, cut in 1/8ths
1 or 1-1/2 cups of mushrooms, quartered (I use baby Bellas)
2 medium tomatoes, seeded and sliced
1/2 - 1 cup or more frozen peas
1 or so handful of grapes
Handful of pitted Kalamata olives in oil (about 1/2 the jar from TJ's)
1/2 to 1-1/2 tsp. sea salt (optional)
(This recipe is very forgiving in terms of quantities of each veggie. You can also substitute any vegetables except don't use spinach or beets -- I recently added the halved mushrooms)
LAYERING AND COOKING: Puree oil, garlic, parsley, bay leaves, marjoram, and red pepper flakes. Prepare all vegetables. Layer a very LARGE casserole with heaviest or slowest cooking vegetables on the bottom (I layer, from the bottom, potatoes, carrots, cauliflower, peppers, then the squashes) ending up with the ONION ON TOP which I separate into pieces as I lay it around the top. Sprinkle/pour the pureed olive oil mixture in between layers and on top. DO NOT add the tomatoes, grapes, peas, or olives until you bake the layered, oiled vegetables COVERED for at least one hour at 350 degrees. THEN ADD tomatoes, grapes, peas, and olives and sea salt (optional), cover and bake for 15 more minutes. It's OK if it cooks a little longer or sits in a cast iron casserole after you take it out of the oven. (The carrots take the longest to cook, so try them before serving--stir everything up).
Note: Serve with sourdough bread, extra olive oil, salt, and pepper on the side (add those extra PP values!)...it's more like a veggie stew. Experiment and ENJOY!
Brought by Mari
8 servings, 4 P+/serving
8 cups water
2 cups dry split peas, picked over and rinsed
1 stalk celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon thyme, ground
1/8 tsp cayenne pepper
1 bay leaf
salt & pepper to taste
Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve (or blend) and reheat just to boiling point.
Note: Can add bacon or bacon for extra P+ and tastiness.
Brought by Nancy
6 servings, 7P+/servings (10P+ with the pecans)
2 butternut squash (about 4 1/2 pounds), halved lengthwise, seeds removed
2 TBSP butter + 1 TBSP melted
Salt and pepper
1 large onion, chopped
2 ribs celery, chopped
2 tablespoons brown sugar
1 cup pecans, coarsely chopped (optional per Donna's advice)
1 teaspoon chili powder
2 cups chicken broth
2 cups Non-Fat milk (Donna's change, original just said "milk")
Preheat the oven to 400°. Place the squash cut side up on a rimmed baking sheet. Brush with the melted butter and season with salt and pepper. Bake until brown on the edges and fork-tender at the thickest part, about 1 hour.
Meanwhile, melt 1 1/2 tablespoons butter in a large soup pot over medium heat. Add the onion and celery, season with salt and pepper and cook, stirring occasionally, until softened, 6 to 7 minutes.
Melt the brown sugar and remaining 1 1/2 tablespoons butter in a small skillet over medium-low heat. Add the pecans, chili powder and 1/2 teaspoon salt and cook, stirring, until the nuts are toasted, about 5 minutes. Let cool.
Scoop the squash flesh from the skins and add to the soup pot. Add the broth and milk and bring to a simmer, stirring occasionally. Using an immersion blender, puree the mixture in the pot, over low heat, until smooth (or transfer in batches to a blender and puree). Serve in bowls, topped with the pecans.
Source: Rachel Ray Everyday
Brought by Donna