Weekly recipes for November 16, 2011
Apple Butter Peas
1 red onion
1 tablespoon butter
1 pound shelled peas
1/2 cup water
1/2 cup apple butter
1 teaspoon lemon zest
salt pepper to taste
1/2 cup toasted pumpkin seeds
Sliced and saute the red onion in the butter until softened, about 5 minutes. Add peas and water, then saute until tender, about 10 minutes. Stir in cup apple butter and lemon zest. Season with salt and pepper. Sprinkle with 1/2 cup toasted pumpkin seeds. Serves 8.
Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 70 calories from fat (39 percent of total calories); 8 grams fat (2 grams saturated; no trans fats); 5 milligrams cholesterol; 19 grams carbohydrate; 8 grams protein; 4 grams fiber; 130 milligrams sodium.
Apple Cranberry Tapenade
1 Golden Delicious apple, peeled and cored
1 cup fresh cranberries
2 tablespoons sugar
1 clove garlic
2 tablespoons cider vinegar
1 cup green olives, chopped
1 tablespoon minced rosemary
In the bowl of a food processor, combine peeled and cored apple, cranberries, sugar, garlic, cider vinegar, green olives and rosemary. Pulse until chopped. Season with salt and black pepper. Serves 12.
Nutrition information per serving (values are rounded to the nearest whole number): 35 calories; 15 calories from fat (35 percent of total calories); 2 grams fat (no saturated; no trans fats); no cholesterol; 6 grams carbohydrate; no protein; 1 gram fiber; 160 milligrams sodium.
Apple-Squash Lasagna
Start to finish: 1 hour 30 minutes (30 minutes active). Servings: 12
1 32-ounce tub part-skim ricotta cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh marjoram
2 eggs
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds butternut squash, peeled
3 Granny Smith or Golden Delicious apples, peeled, cored and finely chopped
1 cup unsweetened apple sauce
3/4 cup water
1 9-ounce package no-boil lasagna noodles
3 cups baby spinach
1 pound (about 5 cups) shredded fontina cheese
Heat the oven to 400 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
In a medium bowl, whisk together the ricotta cheese, rosemary, thyme, sage, marjoram, eggs, salt and pepper. Set aside.
Bring a large pot of water to a boil. Slice the butternut squash into very thin and even strips. If possible, use a mandoline, if available. Add the squash to the boiling water and blanch for 2 minutes. Use a slotted spoon to transfer the squash to a clean kitchen towel to drain.
In a medium bowl, mix the apples with the apple sauce.
Pour the water into the prepared pan. Top with a layer of lasagna noodles. Spread 1 cup of the ricotta mixture over the noodles. Top with 1 cup of spinach, an even layer of sliced squash, 1/2 cup of the apple mixture and 1 cup of shredded fontina. Repeat this layering 3 more times, skipping the apple in the final layer and ending with a final layer of squash and the final cup of fontina.
Cover the lasagna with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the cheese on the top is golden and bubbly.
Allow the lasagna to cool and set up for at least 30 minutes before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 410 calories; 170 calories from fat (41 percent of total calories); 19 grams fat (11 grams saturated; no trans fats); 105 milligrams cholesterol; 38 grams carbohydrate; 23 grams protein; 4 grams fiber; 580 milligrams sodium.
