Baked Squash
This is nothing more than squash and butter. It is so soft and sweet, and deliciously warm when eaten right out of the oven. I love squash and root vegetables in the fall and winter. Plus, the bright yellow color and crispy skin make this dish a pretty fall centerpiece.
Turkey Bolognese
I usually think of Bolognese as a thick sauce with chunks of meat. This dish however, was a lighter version of this idea. It didn't feel as though I was eating a large, heavy meal. Instead, the lack of red sauce made it more elegant - and I wasn't completely stuffed at the end of dinner. Another plus: it's incredibly easy to make and not time consuming.
To make:
In a sauté pan, combine garlic, olive oil, salt & pepper and ground turkey. (I like to add in my own spices, like red pepper flakes). Cook the turkey until browned.
Meanwhile, boil water and add the rigatoni.
Transfer the cooked noodles to the sauté pan.
Serve and top with parmesan cheese.
Pumpkin Ginger Muffins
The ginger in these muffins is key. In fact, if I did it again, I probably would double the suggested 3 tablespoons. These muffins are healthy, simple to make, and a great fall breakfast. I made them for my family on Sunday brunch. Putting them in cupcake holders makes them the perfect size too. I felt satisfied, and not overly full at breakfast.
To make:
Mix together 1/2 cup pumpkin puree, one egg and 1/4 cup non-fat milk.
In a separate bowl, mix together 2 cups flour, ground ginger, baking powder, allspice, nutmeg and 3/4 cups of brown sugar. Fold in the chopped ginger.
Beat the dry ingredients into the wet ingredients.
Spoon them into prepared cupcake cups and bake until golden brown, about 15 minutes.
7 Minute Soup
I got this recipe from the October 2012 Food & Wine issue. They claimed it to be a 7 minute soup, and they were not lying. It's healthy, filling, and nice to keep in mind for those nights when you just don't feel like cooking.
To make:
Cook rice in a large saucepan.
Puree hummus, red peppers, and chicken stock in the blender.
Transfer the soup to the rice saucepan, and add in shredded rotisserie chicken (this can be store bought, and it's best heated up in the oven before hand).
Heat the soup until it's ready to serve.
Top with red peppers.
Brussels Sprouts
Whenever I needed to get my green fix in college (those were the days...), I turned to brussels sprouts. Anything that can be cooked in the oven with minimal effort is usually the path I take. For these, we broiled them in water before baking, however, I usually skip that step. I like to soak mine in olive oil, salt & pepper, and red chili flakes for spice. The crispier the better, so I leave mine in until they're on the verge of burnt (these below are a bit undercooked in my opinion).
Pumpkin Cranberry Cookies
I needed to use the rest of my pumpkin puree from the muffins, and saw another healthy pumpkin recipe - for cookies. Again, so simple. They turned out a little softer than what the picture showed, in fact, they were a bit chewy, but the flavor was all there. The recipe originally called for raisins, but I think the cranberries added a sweeter touch. Pecans can also be used.
To make:
Mix 3/4 cup pumpkin puree, non-fat yogurt and vanilla extract in a bowl.
In another bowl, sift 2 cups flour, ginger, nutmeg, cinnamon, baking powder and allspice.
Add in 3/4 cup brown sugar and the cranberries.
Slowly combine the dry mixture with the wet ingredients.
Drop spoonfuls onto a baking sheet, and bake for 12 minutes.
 |
All photographs by Britta Lokting. |
