Weekly recipes for Nov. 11

From Herald news servicesNovember 13, 2013 


Roasted Squash & Beets with Creamed Garlic

Start to finish: 1 hour 15 minutes. Servings: 8.

1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
4 large beets, peeled and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons olive oil
Salt and ground black pepper
3/4 cup heavy cream
2 heads garlic (or 24 cloves), peeled
3 tablespoons chopped fresh thyme

Heat the oven to 400 degrees.

Spread the squash and beets on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and black pepper. Roast for 40 minutes, or until tender and browned, stirring every so often.

Meanwhile, make the creamed garlic. In a small saucepan over medium heat, combine the cream and the garlic. Bring to a boil, then lower the heat to just below a simmer. There should be just occasional bubbles in the cream. Cook for 45 to 50 minutes, or until the garlic is very tender. Mash the garlic with a fork in the cream, or transfer everything to a blender and puree until smooth. Stir in the thyme and season with salt and black pepper.

Serve the roasted squash and beets drizzled with the garlic cream.

Nutrition: 180 calories; 110 calories from fat (61 percent of total calories); 12 grams fat (6 grams saturated; 0 grams trans fats); 30 milligrams cholesterol; 19 grams carbohydrate; 4 grams fiber; 6 grams sugar; 3 grams protein; 190 milligrams sodium.

Skillet Apple-Cranberry Sauce with Pistachios

Start to finish: 15 minutes. Servings: 6.

1 tablespoon butter
4 large apples, peeled, cored and cut into 1/2-inch wedges
2 tablespoons cider vinegar
1/3 cup water
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 cup dried cranberries
1/4 cup crushed toasted pistachios

In a large skillet over medium-high heat, melt the butter. Add the apples and cook until lightly browned on all sides, 5 to 7 minutes. Add the vinegar, water, brown sugar, cinnamon, cardamom and cranberries. Stir well and bring to a simmer. Cook until the liquid is thick and syrupy, 2 to 3 minutes.

Spoon the apple-cranberry sauce into a serving bowl, then top with the pistachios. Serve warm or at room temperature.

Nutrition: 200 calories; 45 calories from fat (23 percent of total calories); 5 grams fat (1.5 grams saturated; 0 grams trans fats); 5 milligrams cholesterol; 42 grams carbohydrate; 4 grams fiber; 33 grams sugar; 2 grams protein; 0 milligrams sodium.


Make-Ahead Light Mashed Potatoes

Start to finish: 1 day plus 1 hour and 20 minutes (20 minutes active). Servings: 10.

10 small to medium russet potatoes (about 5 pounds)
1-11/2 cups low-fat milk
1 cup reduced-fat sour cream
2 tablespoons unsalted butter, cut into 8 chunks
Salt and ground black pepper, to taste

Heat the oven to 400 degrees.

Use a paring knife to prick the potatoes in several places. Place the potatoes on a rimmed baking sheet and bake on the oven's middle shelf until a knife goes through with no resistance, about 45 to 50 minutes. After they are baked, cut the potatoes in half lengthwise and set aside to cool for 5 minutes.

Use a spoon to scoop out the pulp from each potato half and transfer it, in batches, to a ricer or a food mill fitted with the finest blade. Force the potatoes through the ricer or mill into a microwave-safe bowl. Let cool, then cover and refrigerate overnight.

Just before serving, microwave the potatoes, covered loosely with plastic wrap, for 2 minutes. Stir and heat for another minute. Repeat the procedure until the potatoes are hot. Stir in 1 cup of the milk, the sour cream, the butter, and salt and pepper to taste, then heat for another minute, or until hot. Thin with additional milk if you prefer a lighter softer texture. Serve immediately.

Nutrition: 230 calories; 50 calories from fat (22 percent of total calories); 4 grams fat (3.5 grams saturated; 0 grams trans fats); 15 milligrams cholesterol; 40 grams carbohydrate; 3 grams fiber; 4 grams sugar; 5 grams protein; 230 milligrams sodium.


Multigrain and Wild Rice Stuffing with Apples and Herbs

Start to finish: 1 hour (15 minutes active). Servings: 8.

1 stick unsalted butter
2 medium yellow onions, chopped
4 stalks celery, diced
1 teaspoon salt
1/2 teaspoon pepper
1 bunch scallions, finely chopped
1/2 cup parsley
1/4 cup chopped sage
1/4 cup chopped tarragon
1 cup cooked wild rice
3 medium apples, peeled and diced
1 cup golden raisins
1 loaf multigrain bread, cubed and toasted
2 1/2 cups turkey chicken broth or stock

Heat the oven to 400 degrees. Coat a large casserole or 9-by-13-inch baking pan with cooking spray. In a large skillet over medium-high, melt the butter.

Add the onions and celery and cook until tender, 7 to 8 minutes. Remove the pan from the heat and stir in the salt, pepper, scallions, parsley, sage and tarragon.

In a large bowl, combine the onion mixture with the cooked rice, apples, raisins and bread cubes.

Stir in the broth. Spoon into the prepared pan and cook, uncovered, for 30 minutes.

Nutrition: 330 calories; 120 calories from fat (36 percent of total calories); 13 grams fat (8 grams saturated; 0 grams trans fats); 30 milligrams cholesterol; 48 grams carbohydrate; 7 grams fiber; 22 grams sugar; 8 grams protein; 440 milligrams sodium.


Savory Butternut Squash Tart

Start to finish: 45 minutes (15 minutes active). Servings: 8.

9 inch prepared (rolled) pie crust
1 3/4 pounds peeled and cubed (about 1/2-inch cubes) butternut squash
3 eggs
1/4 cup grated Parmesan cheese
2 tablespoons brown sugar


1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper

Heat the oven to 350 degrees.

Unroll the pie crust and set it over a 9-inch tart pan with removable bottom. Gently press the crust into the pan and up the sides. Using your fingers, crimp and remove any excess dough. Refrigerate the crust.

Fill a medium saucepan with 2 inches of water, then fit it with a steamer basket. Set the squash in the steamer basket, then bring the water to a boil. Cover and steam the squash until very tender, about 15 minutes.

Transfer the squash to a blender or food processor. Process or blend until mostly smooth. Add the eggs, cheese, brown sugar, thyme, salt and pepper, then process again until very smooth.

Remove the crust from the refrigerator and set it on a rimmed baking sheet. Carefully pour the squash mixture into the crust, then bake for 25 minutes, or until set at the center. Cool slightly before cutting into slices.

Nutrition: 220 calories; 90 calories from fat (41 percent of total calories); 10 gram fat (4 grams saturated; 0 grams trans fats); 75 milligrams cholesterol; 29 grams carbohydrate; 2 grams fiber; 7 grams sugar; 6 grams protein; 430 milligrams sodium.


Sesame Kale Salad

Start to finish: 10 minutes. Servings: 6.

1 small clove garlic, minced
2 1/2 teaspoons toasted sesame oil
1 1/2 tablespoons vegetable oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
10 cups packed chopped kale leaves, thick stems removed
2 tablespoons toasted sesame seeds (optional)
Salt and pepper

In a large bowl, whisk together the garlic, sesame oil, vegetable oil, vinegar and soy sauce. Add the kale and massage with until it has become shiny and a little translucent and reduced in volume. Sprinkle with the sesame seeds, then season with salt and pepper. Toss well.

Nutrition: 130 calories; 70 calories from fat (54 percent of total calories); 8 grams fat (0.5 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 12 grams carbohydrate; 3 grams fiber; 0 grams sugar; 5 grams protein; 410 milligrams sodium.


Gruyere Roasted Brussel Sprouts with Pepitas and Dates

Start to finish: 1 hour (20 minutes active). Servings: 6.

2 pounds Brussels sprouts, trimmed and halved
1 tablespoon olive oil
Salt and ground black pepper
1 cup shredded Gruyere cheese
1/4 cup pumpkin seeds (also called pepitas), toasted
1/2 cup chopped dates

Heat the oven to 400 degrees.

Spread the Brussels sprouts on a rimmed baking sheet.

Drizzle with the olive oil and toss to coat. Season with salt and pepper.

Roast for 30 to 40 minutes, or until tender and well browned. Sprinkle with the shredded cheese and return to the oven for 10 minutes. Transfer to a serving dish and sprinkle with the pumpkin seeds and dates.

Nutrition: 250 calories; 110 calories from fat (44 percent of total calories); 13 grams fat (4.5 grams saturated; 0 grams trans fats); 20 milligrams cholesterol; 26 grams carbohydrate; 7 grams fiber; 13 grams sugar; 14 grams protein; 260 milligrams sodium.

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