Autumn: Delicious Fall Recipes for the Cool Autumn Season

Table of contents :
Table of Contents
Autumn Savory Orange Bread
Empanadas Mayagüez
Empanadas in October
Flavors of November Empanadas
Pumpkin Calzone with Cloves
Pumpkin Bonbons
4-Ingredient Pumpkin Boat
Kerala Pumpkin Stew
Min Song’s Custard
Chipotle Creamy Pumpkin Soup
Lower East Pie
November Holiday Bread
No Rice Risotto
Butternut Bacon Risotto
Autumn Sunset Risotto
Tunisian Bean Bowls
Pumpkin Sauce
Pumpkin Donuts in Fall
European Pumpkin Rosemary Gnocchi
Muffins Chiang Mai
October Pancakes with Flavored Butter
Ginger Soup Septembers
Mid-October Muffins
Honey Saffron Paella
Fall Tart
Cinnamon Pumpkin Loaves
Late October Meatloaf
Late October Tahini Burgers
Maggie’s Casserole
Santa Ana Pie
Cornmeal Beef Pie
Mesa Dinner
Maui Mushroom Casserole
Yam and Walnuts Casserole
Pancakes, Syrup, and Bacon Casserole
Mexican I Casserole
Cream of Hash Browns Casserole
Buttery Celery and Carrots Casserole
Cheddar Creamed Corn Bread Casserole
Hash Browns and Mushrooms Casserole
Crumb Nana Muffins
Baby’s Muffins
Simple Sugar Muffins
Whole Wheat Muffins
October’s Muffins
Easy Almond Rhubarb Muffins
Ivy League Muffins
Wednesday’s Muffins
Southwestern Muffins
Thyme Mushroom and Feta Muffins
Breaking Bread
Sweet Rolled Oat Bread
Family Table Rolls
College Bread Machine
Friendship Bread
New Jersey Sweet Buttered Rolls
Sweet Seed Bread
Homemade Ciabattas
Alternative Wheat Bread
Erie Boulevard Banana Bread I
South Salina Banana Bread II
Madison Ave Cinnamon Bread
Curry Soup for Friday Nights
Buttery Potatoes, Carrots, and Turnip Curry Soup
Victorian Vegan Soup
Rice Stick Tofu Curry Soup
Wild Rice Curry Soup
Frozen Veggie Curry Soup Sampler
Mango Chutney Wild Rice Indian Curry Soup
Simply Summer Curry Soup
Fabulous Fall Cannellini and Cilantro Curry Soup
Curry Soup for Ginger Lovers
An American Curry Soup
9-Ingredient Soy Milk Vegan Soup
Green Soup
Hash Brown Gravy Potato Soup
How to Make a Potato Soup
Lick-the-Bowl Soup
Potato Soup Moroccan Style
French Classic Potato Soup
Chicken Soup 101
Southwest Chicken Soup
Chicken Soup Spicy Mexican Style
Classical Southern Italiana Chicken Soup
Zuppa Pollo
Chicken Soup Base 101
Authentic New England Style Clam Chowder
Gazpacho
Classical New England Bisque
Habichuelas Guisadas
Easy Peasy Lemon Squeezy Seafood Soup
Cajun Bisque
Thibodeaux Gumbo
Cajun Gumbo II

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Autumn Delicious Fall Recipes for the Cool Autumn Season

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Table of Contents Autumn Savory Orange Bread 9 Empanadas Mayagüez 12 Empanadas in October 13 Flavors of November Empanadas 15 Pumpkin Calzone with Cloves 17 Pumpkin Bonbons 18 4-Ingredient Pumpkin Boat 19 Kerala Pumpkin Stew 20 Min Song’s Custard 24 Chipotle Creamy Pumpkin Soup 25 Lower East Pie 26 November Holiday Bread 27 No Rice Risotto 28 Butternut Bacon Risotto 29 Autumn Sunset Risotto 30 Tunisian Bean Bowls 31 Pumpkin Sauce 32 Pumpkin Donuts in Fall 33 European Pumpkin Rosemary Gnocchi 36 Muffins Chiang Mai 37 October Pancakes with Flavored Butter 38

Ginger Soup Septembers 39 Mid-October Muffins 40 Honey Saffron Paella 41 Fall Tart 42 Cinnamon Pumpkin Loaves 43 Late October Meatloaf 44 Late October Tahini Burgers 45 Maggie’s Casserole 48 Santa Ana Pie 49 Cornmeal Beef Pie 50 Mesa Dinner 51 Maui Mushroom Casserole 52 Yam and Walnuts Casserole 53 Pancakes, Syrup, and Bacon Casserole 54 Mexican I Casserole 55 Cream of Hash Browns Casserole 56 Buttery Celery and Carrots Casserole 57 Cheddar Creamed Corn Bread Casserole 60 Hash Browns and Mushrooms Casserole 61 Crumb Nana Muffins 62 Baby’s Muffins 63 Simple Sugar Muffins 64

Whole Wheat Muffins 65 October’s Muffins 66 Easy Almond Rhubarb Muffins 67 Ivy League Muffins 68 Wednesday’s Muffins 69 Southwestern Muffins 72 Thyme Mushroom and Feta Muffins 73 Breaking Bread 74 Sweet Rolled Oat Bread 75 Family Table Rolls 76 College Bread Machine 77 Friendship Bread 78 New Jersey Sweet Buttered Rolls 79 Sweet Seed Bread 80 Homemade Ciabattas 81 Alternative Wheat Bread 84 Erie Boulevard Banana Bread I 85 South Salina Banana Bread II 86 Madison Ave Cinnamon Bread 87 Curry Soup for Friday Nights 88 Potatoes, Carrots, & Turnip Curry Soup 89 Victorian Vegan Soup 90

Rice Stick Tofu Curry Soup 91 Wild Rice Curry Soup 92 Frozen Veggie Curry Soup Sampler 93 Mango Chutney Wild Rice Indian Curry Soup 96 Simply Summer Curry Soup 97 Fabulous Fall Cannellini and Cilantro Curry Soup 98 Curry Soup for Ginger Lovers 99 An American Curry Soup 100 9-Ingredient Soy Milk Vegan Soup 101 Green Soup 102 Hash Brown Gravy Potato Soup 103 How to Make a Potato Soup 104 Lick-the-Bowl Soup 105 Potato Soup Moroccan Style 108 French Classic Potato Soup 109 Chicken Soup 101 110 Southwest Chicken Soup 111 Chicken Soup Spicy Mexican Style 112 Classical Southern Italiana Chicken Soup 113 Zuppa Pollo 114 Chicken Soup Base 101 115 Authentic New England Style Clam Chowder 116

Gazpacho 117 Classical New England Bisque 120 Habichuelas Guisadas 121 Easy Peasy Lemon Squeezy Seafood Soup 122 Cajun Bisque 123 Thibodeaux Gumbo 124 Cajun Gumbo II 126

Autumn

Savory Orange Bread

Prep Time: 20 mins Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 355 kcal Fat 16.4 g Carbohydrates 50.1g Protein 4.9 g Cholesterol 31 mg Sodium 322 mg

Ingredients cooking spray 1 2/3 C. all-purpose flour 1 1/2 C. white sugar 1 tsp baking soda 3/4 tsp salt 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp pumpkin pie spice

1/4 tsp baking powder 1 C. pumpkin puree 1/2 C. vegetable oil 1/3 C. water 2 eggs 1 C. semisweet chocolate chips 1/2 C. chopped toasted almonds

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat a bread pan with nonstick spray. 3. Get a bowl, combine: baking powder, flour, pumpkin spice, sugar, nutmeg, baking soda, cinnamon, cloves, and salt. 4. Stir the mix evenly then add in the eggs, pumpkin puree, water, and veggie oil. 5. Work the mix completely then add in the almond and chocolate chips. 6. Enter your batter into the bread pan and cook everything in the oven for 75 mins. 7. Enjoy.

Autumn Savory Orange Bread

9

EMPANADAS

Mayagüez

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 16 Calories 231.0 Fat 10.2g Cholesterol 0.0mg Sodium 188.5mg Carbohydrates 31.2g Protein 4.8g

Ingredients Filling 1 (15 oz.) cans pumpkin 1/2 C. sugar 1/4 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. ground cloves Dough 1 C. water

1/4 C. sugar 1 tsp. salt 2 (1/2 oz.) package dry yeast 1/8 tsp. baking powder 1/2 tsp. cinnamon 3 C. flour, divided in half 3/4 C. vegetable shortening

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet. For the filling: in a bowl, add all the ingredients and mix until well combined. 2. For the dough: in a bowl, add the sugar, yeast, baking powder, cinnamon, salt and water and with an electric mixer, beat until combined. Slowly, add half of the flour, beating continuously until well combined. Add the shortening and mix until well combined. 3. Slowly, add the remaining flour, beating continuously until well combined. Make 4 equal sized balls from the dough and with floured hands, flatten each slightly. 4. Place each dough piece onto a lightly floured surface and roll each into 4-inch circle with 1/8-inch thickness. 5. Place about 1 1/2 tbsp. of the filling onto the center of each circle. 6. Fold the dough over the filling and press the edges to seal. 7. In the bottom of the prepared baking sheet, arrange the empanadas. Cook in the oven for about 18-20 minutes. 8. Enjoy warm. 12

Empanadas Mayagüez

Empanadas

in October

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 1 Calories 76.8 Fat 4.1g Cholesterol 13.5mg Sodium 82.8mg Carbohydrates 9.3g Protein 0.8g

Ingredients 1 C. canned pumpkin 1 C. brown sugar 1 tbsp. butter 1 tsp. ground cinnamon 1 tsp. pumpkin pie spice 1/4 C. chopped pecans Crust 2 1/2 C. all-purpose flour 2 tbsp. granulated sugar 1 tsp. salt 1 C. cold butter

8-10 tbsp. cold water Glaze 1 egg 1 tsp. water Garnish sanding sugar

Directions 1. In a pot, add the pumpkin, 1 tbsp. of the butter, brown sugar, pumpkin pie spice and cinnamon over medium heat and cook for about 10-12 minutes, mixing continuously. 2. Remove from the heat and keep aside to cool completely. 3. After cooling, add the pecans and stir to combine. 4. Set your oven to 400 degrees F. 5. In a bowl, add the flour, salt and sugar and mix well. 6. With a pastry blender, cut in 1 C. of the butter until a coarse crumb like mixture is formed. 7. Add enough water and mix until just combined. 8. Place the dough onto a lightly floured surface and cut into 2 equal sized pieces. 9. Now, roll each piece into 1/8-inch thickness. 10. With a 2 1/2-inch round cookie cutter, cut the circles from each dough piece. 11. Place about rounded 1/2 tsp. of the filling onto the center of each dough circle. Empanadas in October

13

12. Fold the dough over the filling and press the edges to seal. 13. In a bowl, add egg and 1 tsp. of the water and beat well. 14. In the bottom of a ungreased baking sheet, arrange the empanadas. 15. Coat top of each empanada with the egg wash and dust with the adding sugar. 16. Cook in the oven for about 12-15 minutes. 17. Enjoy warm.

14

Flavors

of November Empanadas

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 1 Calories 283.6 Fat 14.4g Cholesterol 12.0mg Sodium 344.3mg Carbohydrates 31.3g Protein 7.4g

Ingredients Crust 3 C. all-purpose flour 1 1/2 tbsp. sugar 1/2 tsp. salt 9 tbsp. well chilled shortening 2/3-1 C. milk Filling 1 tbsp. shortening 1 C. chopped onion 1 tbsp. brown sugar

1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme leaves 3/4 tsp. salt 1 (15 oz.) cans pumpkin puree 1/2 C. ricotta cheese 2/3 C. graded Parmesan cheese

Directions 1. For the dough: in a food processor, add the flour, salt, sugar and shortening and process until a coarse crumb like mixture is formed. 2. While the motor is running, slowly add the milk, 1 tbsp. at a time until dough forms. Place the dough onto a lightly floured surface and divide into 3 round disks. With a plastic wrap, cover the dough and refrigerate for about 1 hour. For the filling: in a skillet, add the shortening over medium heat and cook until heated through. 3. Add the onion and cook for about 5-6 minutes. 4. Add the thyme, brown sugar and salt and stir to combine. 5. Stir in the pumpkin, Parmesan and ricotta, and remove from the heat. Place the dough onto a lightly floured surface and cut into 12 equal sized pieces. Now, roll each piece into a 6-inch circle. 6. Place about 1/4 C. of the pumpkin mixture onto each circle. 7. With wet fingers, moisten the edges of each circle. 8. Fold the dough over the filling and press the edges to seal. Flavors of November Empanadas

15

9. In a deep skillet, add 1-inch deep oil over medium heat and cook until its temperature reaches to 350 degrees F. 10. Add the empanadas in batches and cook for about 2-2 1/2 minutes per side. 11. With a slotted spoon, transfer the empanadas onto a paper towels-lined plate to drain. 12. Enjoy warm.

16

Pumpkin

Calzone with Cloves

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 384 kcal Carbohydrates 52.3 g Cholesterol 46 mg Fat 18.6 g Protein 5.5 g Sodium 710 mg

Ingredients 3 C. all-purpose flour 1/3 C. white sugar 1 1/2 tsps salt 1/4 tsp baking powder 1 C. vegetable shortening 1 C. warm water 4 C. canned pure pumpkin 2 eggs 1 C. white sugar

1 tsp salt 1 1/2 tsps ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 beaten egg

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Mix flour, salt, sugar and shortening in a large sized bowl before adding water with the help of a spoon continuously until you see that dough is formed. Roll it up on the floured surface before cutting it into 12 equal parts. 3. Make twelve balls out of it and cover it up until you make the filling. 4. Whisk pumpkin, cinnamon, 2 eggs, 1 tsp of salt, ginger, 1 C. of sugar and cloves in a bowl until smooth before filling the dough ball with this and folding it up to make half-moon shaped calzone. 5. Press the edges with the help of a folk before placing it on the baking sheet. Brush all these calzones with the beaten egg before baking it for about 20 minutes or until you see that the top of each calzone has turned brown. 6. Serve.

Pumpkin Calzone with Cloves

17

PUMPKIN

Bonbons

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 1 Calories 38.6 Fat 2.2g Cholesterol 0.0mg Sodium 1.3mg Carbohydrates 4.9g Protein 0.2g

Ingredients 1 C. pumpkin puree 1 C. granulated sugar 2 C. grated coconut 1/4 tsp cinnamon 1/3 tsp ground cloves

butter, for greasing confectioners' sugar, for dusting

Directions 1. Place a large heavy saucepan over medium heat. Combine in it all the ingredients and cook them until they become slightly thick or reach 238 to 245 degrees F. 2. Pour the mix in a greased baking dish to lose heat. 3. Once the time is up, shape the mix into balls and coat them with some confectioner sugar. Serve them or store them in airtight containers. 4. Enjoy.

18

Pumpkin Bonbons

4-Ingredient

Prep Time: 15 mins

Pumpkin Boat

Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 490.8 Fat 31.3g Cholesterol 236.0mg Sodium 83.1mg Carbohydrates 50.5g Protein 7.0g

Ingredients 1 small pumpkin 5 egg yolks 3/4 C. palm sugar

2 C. coconut cream

Directions 1. Remove the top of the pumpkin. 2. In a steamer, add the pumpkin and steam for about 1 hour. 3. Meanwhile, set your oven to 335 degrees F. 4. Remove from the oven and keep aside to cool slightly. 5. Carefully, scoop out the flesh from the pumpkin. 6. In a bow, add the palm sugar and egg yolks and beat well. 7. In a pan, add the coconut cream over low heat and cook until just boiling. 8. Remove from the heat. 9. Add the hot cream into the egg mixture and gently, stir to combine. 10. Place the mixture into the pumpkin . 11. Cook in the oven for about 25 minutes. 12. Remove from the oven and keep aside to cool completely. 13. Cut into desired sized slices and enjoy.

4-Ingredient Pumpkin Boat

19

KERALA

Pumpkin Stew

Prep Time: 1 hr Total Time: 3 hrs Servings per Recipe: 1 Calories 245.2 Fat 13.6g Cholesterol 18.5mg Sodium 490.1mg Carbohydrates 25.4g Protein 7.9g

Ingredients 2 lb. cooking pumpkin, chunked 1 lb sweet potato, chunked 2 tbsp melted butter 1 tbsp brown sugar 1 tsp salt 1 tsp black pepper 2 tbsp oil 1 large Spanish onion, chopped 1 scotch bonnet peppers, chopped 1 tbsp minced garlic 1 tbsp fresh ginger, grated 2 tbsp fresh thyme

2 tsp orange zest 1 tbsp curry powder 1/4 tsp ground nutmeg 1 cinnamon stick 2 bay leaves 6 C. chicken stock 1/4 C. heavy cream 1/4 C. unsweetened coconut milk 1/2 C. toasted pumpkin seeds

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a large roasting pan. 2. Add the sweet potatoes, pumpkin, brown sugar, butter, salt and black pepper and mix well. 3. In the bottom of the prepared roasting pan, arrange the vegetable mixture in a single layer. 4. Cook in the oven for about 1-1 1/2 hours. 5. Remove from the oven and keep aside. 6. In a large soup pot, heat the oil and stir fry the onion for about 4-6 minutes. 7. Add the ginger, garlic and scotch bonnet and stir fry for about 1 minute. 8. Add the orange peel, thyme, curry powder, bay leaves, cinnamon stick and nutmeg and stir until well combined. 9. Stir in the roasted veggies and chicken stock and cook until boiling. 10. Set the heat to low and cook, covered for about 30 minutes, mixing time by time. 20

Kerala Pumpkin Stew

11. Remove from the heat and keep aside to cool slightly. 12. In a blender, add the soup mixture in batches and pulse until pureed finely. 13. In the same pan, add the pureed soup, coconut milk and cream and cook until heated completely, stirring frequently 14. Serve hot with a topping of the pumpkin seeds.

21

MIN SONG’S

Custard

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 134.8 Fat 9.0g Cholesterol 0.0mg Sodium 44.4mg Carbohydrates 13.8g Protein 0.8g

Ingredients 1 small pumpkin, kabocha, acorn, butternut 3/4 C. unsweetened coconut milk 1/4 C. palm sugar 1 pinch salt

1 tsp vanilla extract

Directions 1. With a sharp knife, remove the top of the pumpkin, reserving it. 2. Now, remove the seeds from the center. 3. In a pot add half of the coconut milk over medium-low heat and cook until heated. 4. Remove from the heat and transfer into bowl. 5. Add the remaining coconut milk and beat until well combined. 6. Add the vanilla extract, sugar, green tea powder and salt and stir until well combined. 7. Add the eggs and beat until just combined. 8. Carefully, place the mixture into the pumpkin, leaving some space from the top. 9. Cover the pumpkin with reserved top and arrange into a steamer over medium low heat. 10. Steam for about 30-45 minutes 11. Remove from the steamer and keep aside to cool completely. 12. Place in the fridge to chill. 13. Cut into slice and enjoy.

24

Min Song’s Custard

Chipotle

Creamy Pumpkin Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 145 kcal Fat 9.5 g Carbohydrates 13.3g Protein 3.4 g Cholesterol 24 mg Sodium 790 mg

Ingredients 2 tbsps butter 2 tbsps all-purpose flour 4 C. vegetable stock 1 (29 oz.) can pumpkin puree 2 chipotle peppers in adobo sauce, minced 1 1/2 C. half-and-half cream 2 tbsps sofrito

1 tbsp Worcestershire sauce 1 tsp salt 1 tsp paprika

Directions 1. In a large pan, melt the butter on medium heat and cook the flour stirring continuously for about 3 minutes or till it becomes golden brown. 2. Slowly, add the broth, stirring continuously and bring to a boil on high heat. 3. Slowly, add the pumpkin puree, stirring continuously and then stir in the half-and-half, Worcestershire sauce, sofrito, chipotle peppers, salt and paprika and bring to a gentle simmer. 4. Reduce the heat to medium-low and simmer, stirring occasionally for about 8 minutes or till thickens.

Chipotle Creamy Pumpkin Soup

25

LOWER

East Pie

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 413.4 Cholesterol 112.9mg Sodium 467.0mg Carbohydrates 53.7g Protein 6.4g

Ingredients 1 (9 inch) pie crusts, three-quarters baked 1 C. sugar 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp freshly grated nutmeg

1/8 tsp ground cloves 1 1/2 C. canned pumpkin puree 3 eggs, separated 1 C. sour cream whipped cream, for topping

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Poke some holes into your pie crust with a fork then toast the crust in the oven for 10 mins. 3. Now set the oven to 350 degrees before continuing. 4. Get a metal bowl, combine: cloves, 1/2 C. sugar with salt, nutmeg, ginger, and cinnamon. 5. Add 3 inches of water to a large pot then place the bowl in the pot. 6. Add in the egg yolks, sour cream and pumpkin puree and combine the mix. 7. Begin to cook the mix over the water but do not boil the water. 8. Once the mix is thick begin to whisk your eggs until they are peaking then add in the sugar. 9. Combine this mix with the pumpkin puree then pour everything into pie. 10. Cook the pie in the oven for 50 mins. 11. Enjoy.

26

Lower East Pie

November

Holiday Bread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 16 Calories 314.8 Fat 9.4g Cholesterol 0.0mg Sodium 298.5mg Carbohydrates 55.3g Protein 3.2g

Ingredients 3 1/2 C. all-purpose flour 1 2/3 C. sugar 2 tsp baking soda 1 tsp baking powder 3/4 tsp salt 1 tbsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1 tsp ginger

1 tsp vanilla extract 1 tsp orange extract 1 (16 oz.) cans whole berry cranberry sauce 1 (16 oz.) cans pumpkin 2/3 C. vegetable oil

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) loaf pans. 2. In a bowl, add the flour, sugar, baking soda, baking powder, spices and salt and mix well. 3. In another bowl, add the remaining ingredients and beat until well combined. 4. Add the flour mixture and mix until just combined. 5. Cook in the oven for about 1 hour or until a toothpick inserted in the center comes out clean. 6. Remove from the oven and keep onto the wire racks to cool in the pans for about 10 minutes. 7. Carefully, invert the breads onto the wire racks to cool completely before slicing. 8. Meanwhile, for the glaze: in a bowl, add 1/4 C. orange juice concentrate, 1 C. of the powdered sugar and 1/8 tsp of the allspice and mix well. 9. Drizzle the glaze over both breads. 10. Cut into desired sized slices and enjoy. November Holiday Bread

27

NO RICE

Risotto

Prep Time: 14 mins Total Time: 1 hr Servings per Recipe: 4 Calories 84.9 Fat 4.6g Cholesterol 0.0mg Sodium 294.1mg Carbohydrates 10.7g Protein 1.5g

Ingredients 4 -6 tsp olive oil 1 1/2 inches cinnamon sticks 1 medium onion, chopped 1/2 lb. pumpkin, peeled and diced 1/2 C. coarse cut Bulgar wheat

1/2 tsp salt 3/4 C. water

Directions 1. Place a pot over high heat. Heat in it the oil. Cook in it the cinnamon stick for 5 sec. 2. Stir in the onion and cook them for 3 min. Stir in the bulgur with pumpkin and salt. Cook them for 2 min. 3. Stir in the broth and cook them until they start boiling. Put on the lid and lower the heat. 4. Let the risotto cook for 28 to 30 min until it becomes creamy. 5. Adjust the seasoning of your risotto then serve it immediately. 6. Enjoy.

28

No Rice Risotto

Butternut

Bacon Risotto

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 417.1 Fat 12.2g Cholesterol 4.0mg Sodium 945.6mg Carbohydrates 72.6g Protein 7.8g

Ingredients 3 1/2 lb. butternut pumpkin, peeled, chopped 1/4 C. olive oil 4 slices turkey bacon, rind removed, chopped 1 brown onion, chopped 2 garlic cloves, crushed

1 1/2 C. Arborio rice 1 1/2 tbsp instant chicken bouillon granules 5 C. boiling water 5 oz. Baby Spinach 1 C. shredded cheese

Directions 1. Before you do anything, preheat the oven to 500 F. 2. Coat a baking dish with 1 1/2 tbsp of oil. Add the pumpkin with a pinch of salt and pepper. 3. Toss them to coat and spread it in an even layer. Place the pan in the oven and let it cook for 22 to 26 min. 4. Place a pot over medium heat. Heat in it the rest of the oil. Cook in it the onion with bacon for 5 min. 5. Stir in the rice with garlic. Cook them for 3 min. Stir in the water with stock powder. 6. Lower the heat and put on the lid. Let them cook for 16 min while stirring often. 7. Remove the cover and let it cook for 11 min. 8. Turn off the heat and add the spinach with pumpkin, 3/4 of the cheese, a pinch of salt and pepper. 9. Adjust the seasoning of your risotto then serve it warm. 10. Enjoy.

Butternut Bacon Risotto

29

AUTUMN

Sunset Risotto

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 3 Calories 307.3 Fat 17.0g Cholesterol 28.3mg Sodium 69.9mg Carbohydrates 32.4g Protein 7.3g

Ingredients 1/4 C. peanuts 1/2 C. pumpkin, diced 1/2 C. cooked chicken, diced 1/2 C. chopped onion 2 tsp olive oil 1/2 C. long grain white rice 1/2 C. chicken stock

1/4 C. double cream 1/4 C. chopped fresh basil 1/2 tsp mixed spice salt and pepper

Directions 1. 2. 3. 4. 5. 6.

Place a large skillet over medium heat. Heat in it the oil. Cook in it the peanuts with pumpkin for 2 to 3 min. Drain them and place them aside. Stir in the rice and cook them for 2 min. Stir in the onion with chicken, and seasonings. Cook them for 3 min. Stir in the stock and cook them until they start boiling. Put on the lid and let the risotto cook for 14 min while stirring often. Stir in 1/4 C. of double cream. Cook them for 1 to 2 min. Turn off the heat and let the risotto cook for 6 min. 7. Stir in the pumpkin and peanuts mix with basil, a pinch of salt and pepper. 8. Serve your risotto warm. 9. Enjoy.

30

Autumn Sunset Risotto

Tunisian

Bean Bowls

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 144.5 Fat 1.1g Cholesterol 0.0mg Sodium 326.6mg Carbohydrates 28.1g Protein 6.7g

Ingredients 1 (15 ounce) cans cannellini beans 1 (15 ounces) cans chickpeas 6 cups water 3 medium onions, chopped 4 garlic cloves, minced 1 (15 ounces) cans diced tomatoes 2 cups raw pumpkin, peeled and cubed

2 -4 tsps harissa, see appendix 1 tsp paprika 1 tbsp of oil salt and pepper parsley

Directions 1. Place a stew pot over medium heat. Heat in it the oil. 2. Cook in it the onion for 3 min. Stir in the rest of the ingredients. Put on the lid and let them cook for 28 min. 3. Adjust the seasoning of your potato stew then serve it hot. 4. Enjoy.

Tunisian Bean Bowls

31

PUMPKIN

Sauce

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 186.8 Fat 10.6g Cholesterol 0.0mg Sodium 4.2mg Carbohydrates 24.4g Protein 3.6g

Ingredients 1 1/2 lbs. pumpkin, peeled, seeded and diced 1/4 tsp caraway seed 1/4 tsp ground coriander 1 1/2 tbsps olive oil 1 garlic clove, minced 1/2 tsp harissa, see appendix

3 tbsps lemon juice salt, to taste

Directions 1. 2. 3. 4.

Place a large skillet over medium heat. Stir in the pumpkin with 1/3 cup of water. Cook them until they start boiling. Put on the lid and lower the heat. Let them cook until the pumpkin becomes soft. Strain it and place aside. Wipe the skillet clean and heat in it the oil. Toss in it the coriander and cumin seeds for 3 min. 5. Add the garlic and cook them for 1 to 2 min. Stir in the pumpkin and press it with a fork to mash it. 6. Mix them well and let them coo for 1 min. Spoon the mixture into an airtight jar and serve it with some bread. 7. Enjoy.

32

Pumpkin Sauce

Pumpkin

Donuts in Fall

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 12 Calories 204.4 Fat 5.1g Cholesterol 42.1mg Sodium 245.3mg Carbohydrates 36.3g Protein 3.6g

Ingredients 2 C. all-purpose flour 1/2 C. packed brown sugar 1 1/2 tsp baking powder 1 1/2 tsp pumpkin pie spice 1/2 tsp salt 1/4 tsp baking soda 1/2 C. canned pumpkin 2 eggs

1/4 C. milk 1/4 C. butter, softened Frosting 1 C. powdered sugar, sifted 1/4 tsp vanilla 4 -5 tsp milk

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 2 baking sheets. 2. For the doughnuts: in a bowl, add the flour, baking powder, baking soda, brown sugar, pumpkin pie spice and salt and mix well. 3. Add the butter, milk, eggs and pumpkin and with an electric mixer, beat on low speed until well combined. 4. In a pastry bag, fitted with a large star tip with a 1/2-inch opening, place the pumpkin mixture. 5. In the bottom of each prepared baking sheets, pipe the mixture in a 3-inch circles. 6. Cook in the oven for about 10-12 minutes. 7. Remove from the oven and place the doughnuts onto a wire rack. 8. For the icing: in a bowl, add the powdered sugar and vanilla and mix well. 9. Add enough milk and mix until a glaze like icing is formed. 10. Coat the top of each doughnut with the icing and enjoy.

Pumpkin Donuts in Fall

33

EUROPEAN

Pumpkin Rosemary Gnocchi

Prep Time: 45 mins Total Time: 49 mins Servings per Recipe: 3 Calories 592.5 Fat 7.5g Cholesterol 62.0mg Sodium 28.0mg Carbohydrates 112.7g Protein 17.5g

Ingredients 500 g pumpkin 1 egg 1 tbsp oil 400 -500 g flour

salt, pepper sage or rosemary

Directions 1. 2. 3. 4. 5. 6.

Wash, peel and chop the pumpkin. In a pan of boiling water, cook the pumpkin, covered for about 20-25 minutes. Drain well. In a bowl, add the pumpkin and with a fork, mash well. Add the egg, oil and herbs and mix till well combined. Slowly, sift in the flour and with your hands, knead till a smooth, but not sticky dough forms. 7. Place the dough onto a floured surface and shape into 1-cm thick rolls. 8. Cut each roll into pieces and with a fork, flatten to create a decorative pattern. 9. In a large pan of lightly salted boiling water, cook the gnocchi in small batches on high heat for about 3-4 minutes. 10. Drain well. 11. Serve these gnocchi with your favorite sauce.

36

European Pumpkin Rosemary Gnocchi

Muffins

Chiang Mai

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 1 Calories 168.2 Fat 6.3g Cholesterol 15.9mg Sodium 320.7mg Carbohydrates 25.5g Protein 2.7g

Ingredients 1 1/2 C. sifted all-purpose flour 1 3/4 tsps baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp ground cloves 6 tbsps margarine, softened

1/3 C. granulated sugar 1/3 C. packed light brown sugar 1 egg 2/3 C. canned pumpkin 1/2 C. buttermilk 1/2 C. chopped crystallized ginger

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Line up a muffin pan with muffin cups. Place a large pan over medium heat. Heat in it the oil. Get a mixing bowl: Mix in it the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. 5. Get a large mixing bowl: Cream in it the margarine, granulated sugar, and brown sugar until they become smooth. 6. Add the egg with pumpkin. Mix them until they become creamy. Mix in the flour gradually with milk. 7. Combine them well. Stir the ginger into the batter. Pour the batter into the muffin cups. 8. Cook them in the oven for 28 min. 9. Allow your muffins to cool down completely. Serve them with your favorite toppings. 10. Enjoy.

Muffins Chiang Mai

37

OCTOBER

Pancakes with Flavored Butter

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 1 Calories 183.9 Fat 10.4g Cholesterol 49.8mg Sodium 354.8mg Carbohydrates 19.2g Protein 3.9g

Ingredients Pancakes 1 C. flour 2 tbsps packed brown sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg 1/4 tsp salt 1 large egg

3/4 C. milk 3/4 C. canned pumpkin 1/4 C. plain low-fat yogurt 2 tbsps melted butter Butter 2 tbsps chopped candied ginger 1/4 C. softened butter

Directions 1. Place a large pan over medium heat. Heat in it the oil. 2. Get a mixing bowl: Stir in it the flour, brown sugar, soda, and cinnamon, powdered ginger, nutmeg and salt. 3. Get a mixing bowl: Whisk in it the egg, milk pumpkin, yogurt and butter. 4. Add it to the flour mix and combine them well. 5. Place a griddle pan over medium heat. Grease it with some butter. 6. Pour in it a some of the pancake batter then cook it for 1 to 2 min on each side. 7. Get a mixing bowl: Beat in it the candied ginger with butter until they become smooth. 8. Serve your pancakes warm with your butter ginger. 9. Enjoy.

38

October Pancakes with Flavored Butter

Ginger Soup

Prep Time: 10 mins

Septembers

Total Time: 30 mins Servings per Recipe: 4 Calories 200.1 Fat 11.7g Cholesterol 0.0mg Sodium 44.8mg Carbohydrates 25.1g Protein 3.0g

Ingredients 20 oz. diced butternut pumpkin 1 large onion, chopped 1 tbsp oil 2 tsps minced garlic 2 tbsps grated gingerroot 1 1/2 C. vegetable stock 1/2 C. coconut milk 1 tbsp lemon juice

1 tbsp tomato paste 1 tsp sugar

Directions 1. 2. 3. 4. 5. 6. 7.

Place a soup pot over medium heat. Heat in it the oil. Cook in it the pumpkin, garlic, ginger and onion for 3 min. Stir in the stock and cook them until they start boiling. Lower the heat and cook them for 20 min. Once the time is up, turn off the heat and allow the soup to cool down. Transfer it to a blender and blend it smooth. Pour the soup back into the pot. Stir into it the coconut cream, lemon juice, tomato paste and sugar. 8. Heat it for 6 min. Serve your soup hot with your favorite toppings. 9. Enjoy.

Ginger Soup Septembers

39

MID-OCTOBER

Muffins

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 152.1 Fat 7.6g Cholesterol 25.9mg Sodium 146.0mg Carbohydrates 19.1g Protein 2.7g

Ingredients nonstick cooking spray 1/4 C. unsalted butter 1/2 C. brown sugar 1 large egg 1/2 C. canned pumpkin puree 1 tsp grated gingerroot 1 C. all-purpose flour 1/4 tsp baking soda 1 tsp baking powder 1/4 tsp salt

1 pinch black pepper 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1/3 C. low-fat buttermilk 1/2 C. minced crystallized ginger 1/2 C. minced walnuts

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 350 F. Grease a 12 C. muffin pan with a cooking spray. Get a mixing bowl: Cream in it the butter with sugar until they become light and smooth. Mix in the eggs followed by pumpkin purée and ginger. Get a mixing bowl: Stir in it the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. 6. Add them gradually to the butter mixture while mixing all the time until they become smooth. 7. Fold the crystallized ginger into the batter. Pour it into the muffin pan. 8. Sprinkle over them the chopped nuts. Place the muffin pan in the oven and let them cook for 26 min. 9. Allow the muffins to cool down completely. Serve them with your favorite toppings. 10. Enjoy. 40

Mid-October Muffins

Honey

Saffron Paella

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 529.9 Fat 30.2g Cholesterol 66.5mg Sodium 1459.3mg Carbohydrates 37.7g Protein 25.0g

Ingredients 1 lb. chorizo sausage, removed from casings 1/2 C. onion, diced 2 garlic cloves, chopped 1 C. pumpkin, cooked 1/2 C. frozen peas 1/2 tsp. cinnamon 1/2 tsp. ground nutmeg 1/8 tsp. ground cloves parsley

snipped chives Rice 2 medium tomatoes, chopped 1 tbsp. honey drizzle olive oil salt and pepper 4 C. chicken broth 1 pinch saffron thread 1 C. Arborio rice

Directions 1. Before you do anything set the oven to 325F. To roast the tomatoes, combine the tomatoes, olive oil, honey, salt and pepper. 2. Place the mixture on a slightly buttered parchment sheet. Leave in the oven for 22 minutes. 3. Pour the chicken broth into a saucepan and allow the mixture to boil. Stir in Arborio rice and saffron. 4. Reduce the heat and allow the mixture to simmer for about 22 minutes. Ensure not to drain the rice prior to adding to the paella. 5. Place onion, sausage and garlic in a non-stick pan and heat well. Break the sausage into lumps with the use of a wooden spatula. 6. Allow the mixture to brown and fold in the saffron rice, pumpkin, roasted tomatoes, spices and peas. Allow the mixture to simmer for 12 minutes until thick in consistency. Garnish with chives and fresh parsley and serve warm. 7. Enjoy. Honey Saffron Paella

41

FALL

Tart

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 1 Calories 1118.6 Fat 13.2g Cholesterol 222.9mg Sodium 256.4mg Carbohydrates 241.8g Protein 15.4g

Ingredients 1 C. pumpkin 1 C. brown sugar 1/2 C. granulated sugar 1/2 C. molasses 2 egg yolks, beaten 2 egg whites, beaten until stiff

2 tbsp flour 2 C. scalded milk pumpkin pie spice

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a baking pan and place it aside. 2. Get a large mixing bowl: Stir in it the flour with sugars. 3. Get a large mixing bowl: Beat in it the pumpkin, yolks & molasses until they become smooth. Mix in the milk with browned butter, spices. 4. Mix in it the flour mix. Pour the filling into a pie shell. Place it in the oven and let it cook for 12 min. 5. Lower the temperature to 350 F. Let the tart cook for an extra 42 min. Allow it to cool down completely then serve it with your favorite toppings. 6. Enjoy.

42

Fall Tart

Cinnamon

Pumpkin Loaves

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 3140.3 Fat 121.9g Cholesterol 423.0mg Sodium 3734.8mg Carbohydrates 484.9g Protein 37.6g

Ingredients 3 C. sugar 1 C. vegetable oil 4 eggs, beaten 1 (1 lb) can pumpkin 3 1/2 C. flour 2 tsp baking soda 2 tsp salt 1/2 tsp clove

1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg 2/3 C. water 1 C. chopped nuts

Directions 1. Before you do anything, preheat the oven to 350 F. Grease 4 bread pans and place them aside. 2. Get a large mixing bowl: Beat in it the sugar, oil and eggs. 3. Mix in the pumpkin followed by the flour, baking soda salt, clove, cinnamon, allspice, nutmeg and water at last. 4. Fold the nuts into the batter and pour it into the pans. Place them in the oven and let them cook for 60 min. 5. Allow bread loaves to cool down completely then serve them. 6. Enjoy.

Cinnamon Pumpkin Loaves

43

LATE OCTOBER

Meatloaf

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 313.9 Fat 19.1g Cholesterol 108.2mg Sodium 385.6mg Carbohydrates 10.2g Protein 23.6g

Ingredients 1 (6 -7 inch) sugar baby pumpkin salt and pepper 3 tbsp honey mustard 1 egg 2 tbsp Worcestershire sauce 1/2 tsp seasoning salt

1 1/2 lbs. ground beef 1/2 C. dry Italian breadcrumbs

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Slice off the top of the pumpkin. 3. Discard the seeds of the pumpkin. Place it in a roasting pan. Pour 1 inch of hot water in the pan. 4. Lay over it a piece of foil. Place it in the oven and let it cook for 46 min. 5. Once the time is up, remove the pumpkin from the pan. Sprinkle in it some salt and pepper. 6. Coat its inside with honey and mustard. 7. Get a mixing bowl: Mix in it the egg, Worcestershire sauce, 1/2 tsp seasoned salt, ground beef and bread crumbs. 8. Pour the mixture into the pumpkin. Press it down. Place it on a baking sheet. 9. Cook it in the oven for 1 h. 10. Allow the pumpkin loaf to rest for 60 min. Serve it with your favorite toppings. 11. Enjoy.

44

Late October Meatloaf

Late October

Tahini Burgers

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 142.5 Fat 6.7g Cholesterol 0.0mg Sodium 24.5mg Carbohydrates 14.2g Protein 7.8g

Ingredients 1 1/2 C. pumpkin puree 8 ounces silken tofu, well-drained 1 tbsp tahini 2 egg whites 2 green onions 1/3 C. raw pepitas 1 tbsp whole sage, dry 1 tsp coriander

1/2 tsp dried thyme 1 dash white pepper 1 pinch ginger powder 1 C. rolled oats

Directions 1. Remove the tofu from the excess water. Place it in a colander for 5 min to drain it. 2. Get a mixing bowl: Add the tofu with pumpkin, tahini, and egg whites. Use an electric mix to mix them until they become smooth. Add the sage with spices. Combine them well. 3. Add the green onions with pepitas and 1 C. of cooked oats. Mix them well and add more oat if needed. Shape the mix into 6 patties. 4. Place a large skillet on medium heat. Heat the oil in it. Add the burgers and cook them for 5 min on each side. Assemble your burgers with your favorite toppings. Serve them right away. 5. Enjoy.

Late October Tahini Burgers

45

MAGGIE’S

Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 379.4 Fat 16.5 g Cholesterol 59 mg Sodium 641.3 mg Carbohydrates 38.7 g Protein 20.1 g

Ingredients 1 lb ground beef 1 C. chopped onion 1⁄2 C. chopped green pepper (optional) 3 C. uncooked elbow macaroni (or similar shaped pasta) 28 oz. crushed tomatoes 14 3⁄4 oz. cream-style corn 1⁄2 C. half-and-half or 1⁄2 C.

evaporated milk 2 C. shredded cheddar cheese, DIVIDED 3⁄4-1 tsp salt 3⁄4 tsp pepper 1 tsp thyme 1 tsp parsley 1⁄2 tsp garlic powder

Directions 1. In a frying pan, the beef, onion, and green pepper. Once the meat is well browned, drain the excess grease. 2. Follow the package Directions to the macaroni. Drain once al dente. 3. Get a bowl and mix both the macaroni and beef mixture. Stir in the creamed corn, crushed tomatoes, spice, half and half, and 1 C. of the cheese. Mix the contents of the bowl well. 4. Lightly grease a 9x13 inch glass casserole dish. Pour the mixture into the dish and evenly layer the remaining cheese on top. 5. Place the casserole into an oven heated to 350 degrees F for 27-32 minutes. 6. Enjoy.

48

Maggie’s Casserole

Santa Ana Pie

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 4 Calories 1886.7 Fat 189.7 g Cholesterol 255.7 mg Sodium 698.4 mg Carbohydrates 14 g Protein 25.9 g

Ingredients 2 tbsps olive oil 6 slices turkey bacon, coarsely chopped 1 onion, finely sliced 2 garlic cloves, finely chopped 1⁄2 C. red wine 1 kg beef, topside trimmed of fat, cut into 3cm pieces 1 1⁄2 C. tomato puree

1 C. reduced-beef broth 2 tbsps Kikkoman naturally brewed soy sauce 2 bay leaves 200 g large flat mushrooms chopped parsley, and mashed potatoes, to serve

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Pour half of the oil into a flameproof baking dish. Place the dish over medium high heat. 3. Add 1/3 of the beef. Cook until it is brown on all sides, then set aside. Repeat this step two more times, setting aside the well-browned meat every time. 4. Lower heat to medium and add the rest of the oil. Stir in the onion, garlic, and bacon. Cook until the onion becomes tender. 5. Add wine and stir the contents of the dish well, dislodging any Ingredients that got stuck to the bottom of the dish. 6. Add the beef, stock, soy sauce, tomato puree, bay leaves, and mushrooms. Cover the dish and bake in the oven for 90 minutes, or until the beef becomes tender. 7. Uncover the dish and for another 17 minutes, or until there is little liquid. 8. Take the dish out of the oven and let it stand for 10 minutes. Top the pie with parsley and serve it from the dish. 9. Serve mashed potatoes separately. 10. Enjoy. Santa Ana Pie

49

CORNMEAL

Beef Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 378.6 Fat 16.5 g Cholesterol 66.5 mg Sodium 873.5 mg Carbohydrates 35.2 g Protein 24.6 g

Ingredients 1 C. yellow cornmeal 1⁄2 tsp salt 4 C. water 1 lb lean ground beef 1 C. yellow onion, chopped 1⁄2 C. green bell pepper, chopped 1 garlic clove, minced 1 tbsp chili powder 1⁄2 tsp dried oregano 3⁄4 tsp salt fresh ground black pepper

1 (14 1/2 oz.) can crushed tomatoes, in thick puree 1 (16 oz.) can kidney beans, rinsed and drained 2 C. corn kernels (fresh, frozen or canned(drained) 2 C. grated cheddar cheese

Directions 1. 2. 3. 4.

Before you do anything, heat the oven to 350 degrees F. Prepare the cornmeal layer. In a deep pot, mix cornmeal with 1/2 tsp salt, and 4 C. water. Bring the cornmeal mixture to a boil over medium heat. Reduce the heat and continue cooking the cornmeal mixture. Stir it for 7 minutes, or until it becomes thick. 5. In a large frying pan, beef, bell pepper, garlic, and onion for 7 minutes, or until the meat becomes evenly browned and the vegetables grow tender. 6. Add seasonings, corn, beans, and tomatoes. Simmer for approximately 7 minutes. 7. Grease a 9x13 inch casserole dish. 8. Add the meat mixture to the dish. 9. Pour the cornmeal mixture over the meat. Sprinkle the top with cheese. 10. Place the dish in the oven, uncovered, and bake for no more than 32 minutes, or until the cheese melts. Allow the dish to stand for 12 minutes before serving it. Enjoy. 50

Cornmeal Beef Pie

Mesa

Dinner

Prep Time: 5 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 292.9 Fat 11 g Cholesterol 47.3 mg Sodium 707.5 mg Carbohydrates 30.2 g Protein 18.3 g

Ingredients 1 C. brown rice 1 beef bouillon cube 2 tbsps butter 1 medium onion, thinly sliced 1 lb lean ground beef 1 -2 garlic clove, minced 2 tsps dry mustard 1 tbsp chili powder

1 tsp salt 1⁄2 tsp black pepper 1 (15 oz.) can tomatoes, drained 1 (15 oz.) can kidney beans, liquid reserved 1 tsp paprika 1⁄4 C. parmesan cheese, grated

Directions 1. Follow the Directions on the package to the rice. Add the bouillon cube to the rice as it cooks. 2. Before the rice is fully done, melt the butter in a skillet and sauté the onion. 3. Add the beef to the onion, crumbling it to properly it. Add chili powder, garlic, mustard, salt, and pepper. Once the meat becomes evenly browned, drain the excess grease if any. 4. In a 2-quart baking dish, spoon 1/2 of the meat mixture. 5. Add the rice on top of the meat. 6. Place the tomatoes over the rice. 7. Pour the beans along with their liquid on top. 8. Evenly spread the remaining meat mixture over the beans. 9. In a small bowl, mix the paprika and cheese. Sprinkle the mixture over the casserole. 10. Bake uncovered for no longer than 32 minutes at 350 degrees F. 11. Add sour cream for additional flavor. 12. Enjoy.

Mesa Dinner

51

MAUI

Mushroom Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 530.2 Fat 12.7 g Cholesterol 73.7 mg Sodium 1047.9 mg Carbohydrates 76.7 g Protein 30.5 g

Ingredients 1 lb lean ground beef or 1 lb ground chicken 1⁄2 C. brown sugar 2 tsps cornstarch 2 tsps dry mustard 1 medium onion (sliced) 1 -2 C. fresh mushrooms

1 C. ketchup 1 (14 oz.) can kidney beans (drain & rinse) 1 (14 oz.) can pineapple chunks

Directions 1. 2. 3. 4. 5. 6.

52

Cook the meat until no longer pink. Add onions and mushrooms to the meat. Drain the meat and mushroom mixture to get rid of excess grease. In a bowl, mix the remaining Ingredients. Add the mixture to the meat and mushrooms. Allow the stew to simmer over low heat for 27-32 minutes. Serve the stew with rice. Enjoy.

Maui Mushroom Casserole

Yam

and Walnuts Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 383 kcal Carbohydrates 49.9 g Cholesterol 82 mg Fat 19 g Protein 5.2 g Sodium 194 mg

Ingredients 1 (29 oz.) can yams, drained and mashed 1/4 C. melted butter 1/2 C. white sugar 1/2 C. evaporated milk 2 eggs, beaten 1/2 tsp nutmeg 1/2 tsp ground cinnamon 1 tsp vanilla extract

1/4 C. butter, softened 1/2 C. brown sugar 1/2 C. chopped walnuts 1 C. sugar frosted corn flake cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Spread a mixture of butter, brown sugar, frosted cereal and walnuts over a mixture of yams, nutmeg, melted butter, eggs, white sugar, evaporated milk, cinnamon and vanilla extract in the casserole dish. 3. Bake in the preheated oven for about 35 minutes. 4. Serve.

Yam and Walnuts Casserole

53

PANCAKES,

Syrup, and Bacon Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 360 kcal Carbohydrates 31.2 g Cholesterol 89 mg Fat 19.5 g Protein 15.1 g Sodium 792 mg

Ingredients 2 C. baking mix (such as Bisquick ®) 2 C. shredded Cheddar cheese, divided 1 C. milk 5 tbsps maple syrup

2 eggs 1 1/2 tbsps white sugar 12 slices cooked turkey bacon, crumbled

Directions 1. Set your oven to 350 degrees F and grease a baking dish before doing anything else. 2. Combine all the ingredients except bacon in a bowl very thoroughly and pour into a prepared baking dish. 3. Bake in the preheated oven for about 25 minutes and sprinkle bacon and some cheddar cheese before baking it again for five more minutes. 4. Serve.

54

Pancakes, Syrup, and Bacon Casserole

Mexican I

Casserole

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 407 kcal Carbohydrates 40 g Cholesterol 42 mg Fat 20.7 g Protein 19.3 g Sodium 853 mg

Ingredients 1/2 (14.5 oz.) package tortilla chips, divided 1 (8 oz.) package shredded 2% Mexican cheese blend, divided 1 (15 oz.) can black beans, rinsed and drained, divided 1/2 sweet onion, chopped

1/2 (7 oz.) can green salsa (salsa verde) 1/2 (7 oz.) can salsa casera 1 (8 oz.) container reduced-fat sour cream 1 lime, cut into wedges

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Layer your baking dish with tortilla chips, half of the Mexican cheese blend and then black beans. 3. Repeat the layering process until all ingredients have been used. 4. Bake in the preheated oven for about 20 minutes before pouring some sour cream over it. 5. Garnish with lime wedges. 6. Serve.

Mexican I Casserole

55

CREAM

of Hash Browns Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 10 Calories 272 kcal Carbohydrates 24 g Cholesterol 38 mg Fat 22.2 g Protein 7.3 g Sodium 544 mg

Ingredients 2 (10.75 oz.) can condensed cream of chicken soup 1 1/2 C. sour cream 2 tbsps butter, softened 2 tbsps dried minced onion flakes ground black pepper to taste 1 (2 lb) package frozen shredded hash

brown potatoes, thawed 4 oz. extra sharp Cheddar cheese, shredded 1/2 C. mashed cornflakes cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine soup, sour cream, half of your cheese, butter, hash browns, dried onion flakes, and pepper in a bowl very thoroughly before pouring it into a baking dish. 3. Bake in the preheated oven for about 45 minutes. 4. Serve.

56

Cream of Hash Browns Casserole

Buttery

Celery and Carrots Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 331 kcal Carbohydrates 23.1 g Cholesterol 61 mg Fat 24.6 g Protein 6g Sodium 909 mg

Ingredients 5 C. sliced carrots 3 tbsps butter 1 onion, chopped 1 (10.75 oz.) can condensed cream of celery soup salt and pepper to taste

1/2 C. cubed processed cheese 2 C. seasoned croutons 1/3 C. melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook carrots in boiling water for 8 minutes before draining. 3. Now cook onions in hot butter for a few minutes and then add soup, cheese, pepper, salt and cooked carrots before transferring all this to the baking dish. 4. Spread croutons coated with melted butter over the mixture. 5. Bake in the preheated oven for about 30 minutes. 6. Serve.

Buttery Celery and Carrots Casserole

57

CHEDDAR

Creamed Corn Bread Casserole

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 254 kcal Carbohydrates 26.4 g Cholesterol 60 mg Fat 13.4 g Protein 9.4 g Sodium 642 mg

Ingredients 1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 oz.) can cream-style corn 2 eggs

1 (8 oz.) package dry corn bread mix 1 C. sour cream 8 oz. Cheddar cheese, shredded

Directions 1. 2. 3. 4.

60

Set your oven to 350 degrees F before doing anything else. Combine everything in a bowl very thoroughly before pouring it into a baking dish. Bake in the preheated oven for about 30 minutes. Serve.

Cheddar Creamed Corn Bread Casserole

Hash Browns

and Mushrooms Casserole

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 400 kcal Carbohydrates 23.1 g Cholesterol 77 mg Fat 35.5 g Protein 8.5 g Sodium 483 mg

Ingredients 1 (30 oz.) package frozen hash brown potatoes 2 C. shredded Cheddar cheese 1 (16 oz.) container sour cream 1 (10.75 oz.) can condensed cream of mushroom soup

1 onion, chopped 1 C. butter 3 C. mashed corn flakes

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Cook onion in hot butter for five minutes and mix it with a mixture of soup, cheese, and sour cream before spreading this over hash browns in a baking dish. 3. Spread mashed corn flakes in the casserole dish and then pour melted butter over it. 4. Bake in the preheated oven for about 60 minutes. 5. Serve.

Hash Browns and Mushrooms Casserole

61

CRUMB

Nana Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 263 kcal Fat 8.1 g Carbohydrates 46g Protein 3.2 g Cholesterol 38 mg Sodium 352 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 bananas, mashed 3/4 C. white sugar 1 egg, lightly beaten

1/3 C. butter, melted 1/3 C. packed brown sugar 2 tbsp all-purpose flour 1/8 tsp ground cinnamon 1 tbsp butter

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 10 cups of a muffin pan. 2. In a large bowl, mix together 1 1/2 C. of the flour, baking soda, baking powder and salt. 3. In another bowl, add the bananas, sugar, egg and melted butter and beat till well combined. 4. Add the banana mixture into the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups evenly. 6. For topping in a small bowl, mix together the brown sugar, 2 tbsp of the flour and cinnamon. 7. With a pastry cutter, cut 1 tbsp of the butter and mix till the mixture resembles to a coarse cornmeal. 8. Sprinkle the topping over the muffins evenly. 9. Cook in the oven for about 18-20 minutes or till a toothpick inserted in the center comes out clean.

62

Crumb Nana Muffins

Baby’s

Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 24 Calories 89 kcal Fat 4.5 g Carbohydrates 11.8g Protein 1.6 g Cholesterol 24 mg Sodium 141 mg

Ingredients 1/2 C. butter, softened 1/2 C. brown sugar 2 large bananas, mashed 1 (4.5 oz.) jar baby food squash 2 carrots, grated 2 eggs, beaten 1 C. all-purpose flour

1/2 C. oat bran 1 tsp baking soda 1 tsp pumpkin pie spice 1/2 tsp salt

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 24 cups of the mini muffin pans. 2. In a bowl, add the butter and brown sugar and beat till creamy and smooth. 3. Add the mashed bananas, squash, carrots, and eggs and mix well. 4. In another bowl, mix together the flour, oat bran, baking soda, pumpkin pie spice and salt. 5. Add the flour mixture into butter mixture and mix till just combined. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

Baby’s Muffins

63

SIMPLE

Sugar Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 141 kcal Fat 5.4 g Carbohydrates 21g Protein 2.5 g Cholesterol 16 mg Sodium 188 mg

Ingredients 1 egg 1/2 C. milk 1/4 C. vegetable oil 1 1/2 C. all-purpose flour, sifted 1/2 C. white sugar

2 tsp baking powder 1/2 tsp salt

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, add the egg and beat with a fork. 3. Stir in the milk and oil. 4. In another bowl, mix together the sugar, baking powder and salt. 5. Add the egg mixture into flour mixture and stir till the mixture is just moistened. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

64

Simple Sugar Muffins

Whole Wheat

Prep Time: 10 mins

Muffins

Total Time: 25 mins Servings per Recipe: 16 Calories 176 kcal Fat 7.7 g Carbohydrates 24.8g Protein 3.7 g Cholesterol 12 mg Sodium 268 mg

Ingredients 2 1/4 C. whole wheat flour 1/3 C. millet 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 C. buttermilk 1 egg, lightly beaten

1/2 C. vegetable oil 1/2 C. honey

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 10 cups of a muffin pan. 2. In a large bowl, mix together the whole wheat flour, millet flour, baking powder, baking soda and salt. 3. In another bowl, mix together the buttermilk, egg, vegetable oil and honey. 4. Add the buttermilk mixture into the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean.

Whole Wheat Muffins

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OCTOBER’S

Muffins

Prep Time: 45 mins Total Time: 1 hr 15 mins Servings per Recipe: 18 Calories 304 kcal Fat 14.6 g Carbohydrates 40.9g Protein 4.2 g Cholesterol 49 mg Sodium 284 mg

Ingredients 3/4 C. brown sugar 3/4 C. white sugar 3 C. all-purpose flour 1/2 tsp baking soda 1 tbsp baking powder 1/2 tsp salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp ground ginger

1 C. butter, melted 2 eggs, beaten 1 1/4 C. milk 1 C. chopped cranberries 1 C. chopped, peeled apple 1/2 C. chopped dried figs 3/4 C. chopped toasted hazelnuts

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 18 cups of the muffin pans. 2. In a large bowl, mix together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. 3. Make a well in the center of the mixture. 4. In the well, add the melted butter, milk and eggs and mix till smooth. 5. Fold in the cranberries, apple, figs and hazelnuts. 6. Transfer the mixture into the prepared muffin cups about 3/4 full. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

66

October’s Muffins

Easy

Almond Rhubarb Muffins

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 192 kcal Fat 6.6 g Carbohydrates 31g Protein 3g Cholesterol 23 mg Sodium 138 mg

Ingredients 1/2 C. vanilla yogurt 2 tbsp butter, melted 2 tbsp vegetable oil 1 egg 1 1/3 C. all-purpose flour 3/4 C. brown sugar 1/2 tsp baking soda 1/4 tsp salt 1 C. diced rhubarb

1/4 C. brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 C. crushed sliced almonds 2 tsp melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, mix together the yogurt, 2 tbsp of the melted butter, oil and egg. 3. In another large bowl, mix together the flour, 3/4 C. of the brown sugar, baking soda and salt. 4. Add the yogurt mixture into the flour mixture and mix till just combined. 5. Fold in the rhubarb. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. In a small bowl, mix together 1/4 C. of the brown sugar, cinnamon, nutmeg, almonds and 2 tsp of the melted butter. 8. Place the mixture over the tops of the muffins and press down slightly. 9. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool for about 15 minutes before turning out onto wire rack to cool completely. Easy Almond Rhubarb Muffins

67

IVY LEAGUE

Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 215 kcal Fat 6.4 g Carbohydrates 38g Protein 3.8 g Cholesterol 18 mg Sodium 366 mg

Ingredients 1 egg 1 1/3 C. mashed ripe banana 3/4 C. packed brown sugar 1/3 C. applesauce 1 tsp vanilla extract 1 C. all-purpose flour 1/2 tsp baking soda 2 tsp baking powder 1 1/4 tsp salt

1 tsp ground cinnamon 1 C. quick cooking oats 1/2 C. semisweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, add the egg, banana, brown sugar, applesauce and vanilla and beat till well combined. 3. In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. 4. Add the flour mixture and oatmeal into banana mixture and gently, stir to combine. 5. Fold in the chocolate chips and walnuts. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and keep on wire rack to cool completely.

68

Ivy League Muffins

Wednesday’s

Prep Time: 10 mins

Muffins

Total Time: 35 mins Servings per Recipe: 12 Calories 187 kcal Fat 5.8 g Carbohydrates 32.3g Protein 2.6 g Cholesterol 29 mg Sodium 275 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3 large bananas, mashed

3/4 C. white sugar 1 egg 1/3 C. butter, melted

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, sift together the flour, baking powder, baking soda and salt. 3. In another large bowl, add the bananas, sugar, egg and melted butter and beat till well combined. 4. Add the flour mixture and mix till smooth. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

Wednesday’s Muffins

69

SOUTHWESTERN

Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 195 kcal Fat 8.6 g Carbohydrates 26.6g Protein 3.2 g Cholesterol 37 mg Sodium 358 mg

Ingredients 1 C. all-purpose flour 1 C. yellow cornmeal 1/2 C. white sugar 2 tsp baking powder 1 tsp salt

1 C. buttermilk 1/2 C. butter, melted 1 egg, beaten

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flour, cornmeal, sugar, baking powder and salt. 3. Add the buttermilk, butter and egg; mix till well combined. 4. Transfer the mixture into the prepared muffin cups evenly. 5. Cook in the oven for about 12-15 minutes or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and cool for about 15 minutes before turning out onto wire rack to cool completely.

72

Southwestern Muffins

Thyme Mushroom

and Feta Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 94 kcal Fat 4.5 g Carbohydrates 7.8g Protein 5.6 g Cholesterol 99 mg Sodium 133 mg

Ingredients cooking spray 1 C. cooked quinoa 3 large eggs, beaten 1/4 C. crumbled feta cheese 1/4 C. sliced mushrooms

1/4 C. chopped onion 1/2 tsp dried thyme salt and ground black pepper to taste

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 6 cups of a muffin pan. 2. In a large bowl, add the quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt and pepper and beat till well combined. 3. Transfer the mixture into the prepared muffin cups about halfway full. 4. Cook in the oven for about 20-30 minutes or till a toothpick inserted in the center comes out clean.

Thyme Mushroom and Feta Muffins

73

BREAKING

Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 148 kcal Fat 2.2 g Carbohydrates 30g Protein 4.6 g Cholesterol 1 mg Sodium 297 mg

Ingredients 1 1/8 C. water 3 C. whole wheat flour 1 1/2 tsp salt 1/3 C. honey 1 tbsp dry milk powder

1 1/2 tbsp shortening 1 1/2 tsp active dry yeast

Directions 1. In the pan of bread machine, add all the ingredients in order as suggested by the manual. 2. Select the Whole Wheat cycle and press the Start button.

74

Breaking Bread

Sweet

Rolled Oat Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 152 kcal Fat 2.3 g Carbohydrates 28.6g Protein 3.9 g Cholesterol 0 mg Sodium 216 mg

Ingredients 1 1/4 C. water 2 tbsp margarine 1 tsp salt 3 C. all-purpose flour 1/2 C. rolled oats

2 tbsp brown sugar 1 1/2 tsp active dry yeast

Directions 1. In the pan of a bread machine, place all the ingredients in order as suggested by the manual. 2. Select the Regular Light cycle and press the Start button.

Sweet Rolled Oat Bread

75

FAMILY

Table Rolls

Prep Time: 1 hr 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 165 kcal Fat 2.5 g Carbohydrates 29.5g Protein 5.6 g Cholesterol 6 mg Sodium 227 mg

Ingredients 3 C. bread flour 3 tbsp white sugar 1 tsp salt 1/4 C. dry milk powder 1 C. warm water

2 tbsp butter, softened 1 (.25 oz.) package active dry yeast 1 egg white 2 tbsp water

Directions 1. In a bread machine pan, add the flour, sugar, salt, milk powder, water, butter and yeast in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, transfer the dough onto a lightly floured surface and punch down. 4. Make 12 equal sized balls from the dough. 5. In the bottom of 2 lightly greased baking sheets, arrange the dough balls. 6. With a damp cloth, cover each baking sheet of the rolls and keep aside in warm area for about 40 minutes. 7. Meanwhile, set your oven to 350 degrees F. 8. For the egg wash: add 2 tbsp of the water and egg white in a small bowl and beat well. 9. Coat the rolls with egg wash slightly and cook in the oven for about 15 minutes. 10. Enjoy warm.

76

Family Table Rolls

College

Bread Machine

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 10 Calories 170 kcal Fat 2.2 g Carbohydrates 33.1g Protein 4.5 g Cholesterol 0 mg Sodium 234 mg

Ingredients 1 C. water 1 tbsp vegetable oil 1/4 C. honey 1 tsp salt 1/2 C. rolled oats

2 1/3 C. bread flour 1 tsp active dry yeast

Directions 1. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. 2. Select the Light Crust or Basic cycle and press the Start button.

College Bread Machine

77

FRIENDSHIP

Bread

Prep Time: 5 mins Total Time: 4 hrs 10 mins Servings per Recipe: 12 Calories 172 kcal Fat 5.2 g Carbohydrates 27.1g Protein 3.9 g Cholesterol 0 mg Sodium 98 mg

Ingredients 2 3/4 C. bread flour 1/4 C. canola oil 1 tsp active dry yeast 1/4 C. white sugar

1/2 tsp salt 18 tbsp warm water

Directions 1. 2. 3. 4.

78

In a bread machine pan, place all the ingredients in order as suggested by the manual. Select the White Bread cycle and press the Start button. Switch off the bread machine on the starting of second cycle of kneading. Again, press the Start button for more 2 full raising cycles.

Friendship Bread

New Jersey

Sweet Buttered Rolls

Prep Time: 30 mins Total Time: 2 hrs 45 mins Servings per Recipe: 14 Calories 191 kcal Fat 4.7 g Carbohydrates 31.9g Protein 5.8 g Cholesterol 24 mg Sodium 163 mg

Ingredients 1 1/4 C. warm milk 1 egg, beaten 2 tbsp butter, softened 1/4 C. honey 3/4 tsp salt

2 3/4 C. bread flour 1 C. whole wheat flour 1 1/4 tsp bread machine yeast 2 tbsp butter, melted

Directions 1. In a bread machine pan, add the ingredients in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, place the dough onto a lightly floured surface and then, roll into 3/4-inch thickness. 4. With a 3-4-inch biscuit cutter, cut the rolled dough and arrange onto lightly greased 2-3 cookie sheets. 5. With the plastic wraps, cover the cookie sheets and keep aside in warm area for about 1 hour. 6. Meanwhile, set your oven to 350 degrees F. 7. Place the sandwich rolls in the oven for about 10-15 minutes. 8. Remove from the oven and coat with the melted butter. 9. Enjoy warm.

New Jersey Sweet Buttered Rolls

79

SWEET

Seed Bread

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 15 Calories 140 kcal Fat 4.2 g Carbohydrates 22.7g Protein 4.2 g Cholesterol 4 mg Sodium 169 mg

Ingredients 1 1/3 C. water 2 tbsp butter, softened 3 tbsp honey 1 1/2 C. bread flour 1 1/3 C. whole wheat bread flour 1 tsp salt

1 tsp active dry yeast 1/2 C. flax seeds 1/2 C. sunflower seeds

Directions 1. In a bread machine pan, place all the ingredients except the sunflower seeds in order as suggested by the manual. 2. Select the Basic White cycle and press the Start button. 3. After the beep sounds add the sunflower seeds in bread machine pan.

80

Sweet Seed Bread

Homemade

Ciabattas

Prep Time: 30 mins Total Time: 1 hr 55 mins Servings per Recipe: 24 Calories 73 kcal Fat 0.9 g Carbohydrates 13.7g Protein 2.3 g Cholesterol 0 mg Sodium 146 mg

Ingredients 1 1/2 C. water 1 1/2 tsp salt 1 tsp white sugar 1 tbsp olive oil

3 1/4 C. bread flour 1 1/2 tsp bread machine yeast

Directions 1. 2. 3. 4. 5. 6.

In a bread machine pan, add the ingredients in order as suggested by the manual. Select the Dough cycle and press the Start button. After the completion of cycle, place the dough onto a generously floured surface. With an oiled plastic sheet, wrap the dough for about 15 minutes. Cut the dough into 2 portions and pat each into a 3x14-inch oval shape. In the bottom of 2-3 parchment lined baking sheets, place the loaves and dust with a little flour. 7. With plastic wraps, cover the loaves and keep aside in warm place for about 45 minutes. 8. Set your oven to 425 degrees F and arrange a rack in the center of the oven. 9. Drizzle the loaves with little water and cook in the oven for about 25-30 minutes.

Homemade Ciabattas

81

ALTERNATIVE

Wheat Bread

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 8 Calories 167 kcal Fat 2.1 g Carbohydrates 34.2g Protein 4.5 g Cholesterol 4 mg Sodium 158 mg

Ingredients 3/4 C. warm water 1 tbsp butter, softened 1/4 C. honey 1/2 tsp salt 1 tsp instant coffee granules 1 tbsp unsweetened cocoa powder

1 tbsp white sugar 1 C. bread flour 1 C. whole wheat flour 1 1/4 tsp bread machine yeast

Directions 1. In a bread machine pan, place all the ingredients in order as suggested by the manual. 2. Select the Basic cycle with the Light Crust and press the Start button.

84

Alternative Wheat Bread

Erie

Boulevard Banana Bread I

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 221 kcal Fat 5.4 g Carbohydrates 39.7g Protein 4.1 g Cholesterol 37 mg Sodium 126 mg

Ingredients 2 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 3/4 C. white sugar

3 tbsp vegetable oil 2 eggs 2 bananas, peeled and halved lengthwise

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. With a rubber spatula, mix the dough for about 3-5 minutes until the bananas are mashed and all ingredients are well combined. 4. After 5 minutes, press the Stop button and with a rubber spatula, smooth the top surface of the loaf. 5. Select the Bake cycle and press the Start button. 6. Remove the pan from the machine, leaving the bread inside for about 10 minutes. 7. Remove the bread from pan and place onto a wire rack to cool completely before slicing. 8. Cut into desired sized slices and enjoy.

Erie Boulevard Banana Bread I

85

SOUTH SALINA

Banana Bread II

Prep Time: 25 mins Total Time: 2 hrs 28 mins Servings per Recipe: 10 Calories 347 kcal Fat 14.6 g Carbohydrates 49.3g Protein 6.2 g Cholesterol 39 mg Sodium 561 mg

Ingredients 1/2 C. margarine, softened 2/3 C. milk 2 eggs 2 1/2 C. all-purpose flour 1 C. white sugar 2 1/2 tsp baking powder

1/2 tsp baking soda 1 tsp salt 2/3 C. mashed bananas 1/2 C. chopped walnuts

Directions 1. 2. 3. 4. 5. 6.

86

In a bowl, add all the ingredients and mix until well combined. Grease the bread machine pan with the vegetable oil spray. In a greased bread machine pan, place the bread mixture. Select the Quick Bread/Cake cycle and press the Start button. After the completion of cycle, place the bread onto a wire rack to cool. Cut into desired sized slices and enjoy.

South Salina Banana Bread II

Madison Ave

Cinnamon Bread

Prep Time: 30 mins Total Time: 3 hrs 20 mins Servings per Recipe: 12 Calories 389 kcal Fat 17.3 g Carbohydrates 56.2g Protein 4.1 g Cholesterol 0 mg Sodium 403 mg

Ingredients 2 1/2 tsp active dry yeast 3 C. all-purpose flour 1 tsp ground cinnamon 1 tsp salt 1/4 C. white sugar 2 tbsp margarine, softened

1 C. water 1 C. margarine 1 C. packed brown sugar 1 C. raisins

Directions 1. In a bread machine pan, add the yeast, flour, ground cinnamon, salt, white sugar, 2 tbsp of the butter and water in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, place the dough onto a floured surface and with your hands, knead for about 10-12 times. 4. Cut the dough into 1-inch chunks. 5. In a frying pan, add 1 C. of the butter over low heat and cook until melted. 6. Add the raisins and brown sugar and mix until smooth. 7. Remove from the heat. 8. Coat the dough chunks with the raisins mixture evenly. 9. In a greased Bundt pan, arrange the dough chunks in the layers. 10. Keep the pan aside in a warm area for about 20-25 minutes. 11. Meanwhile, set your oven to 375 degree F. 12. Place in the oven for about 20-25 minutes. 13. Enjoy warm.

Madison Ave Cinnamon Bread

87

CURRY SOUP

for Friday Nights

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 10 Calories 163 kcal Fat 4.9 g Carbohydrates 19.9g Protein 12.3 g Cholesterol 30 mg Sodium 915 mg

Ingredients

1 head garlic, peeled 1/4 tsp sea salt 2 tbsp butter 1/4 C. white miso paste 2 tbsp ground cumin 2 tbsp yellow curry powder 1 tsp celery seed 1 tbsp ground black pepper 1 tbsp sea salt 1 bunch celery, chopped 1 small apple - peeled, cored, and chopped

1 C. chicken broth 2 large skinless, boneless chicken breasts cut into bite-size pieces 1/4 C. water 1 C. dried sliced shiitake mushrooms 2 tbsp balsamic vinegar 1 tsp black truffle oil

Directions 1. With a mortar and pestle, smash the garlic with 1/4 tsp of the sea salt into a paste. 2. In a large skillet, melt the butter on medium heat and sauté the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tbsp of the sea salt, celery and apple for about 5-7 minutes. 3. In a blender, add half of the apple mixture and chicken broth and pulse till smooth. 4. Transfer the mixture into a large pan on medium heat. 5. Transfer the remaining apple mixture into the pan, leaving some of the drippings in the skillet. 6. Place the skillet on medium heat. 7. Add the chicken and sear for about 5 minutes. 8. Add the water and bring to a boil, scraping the brown bits from the bottom of the skillet with a wooden spoon. 9. Transfer the chicken mixture into the pan with the mushrooms and simmer for about 20 minutes. 10. Stir in the balsamic vinegar and truffle oil and serve immediately.  88

Curry Soup for Friday Nights

Buttery Potatoes

Carrots, and Turnip Curry Soup

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 287 kcal Fat 6.3 g Carbohydrates 52.9g Protein 8.2 g Cholesterol 15 mg Sodium 457 mg

Ingredients

2 tbsp butter 6 turnips, chopped 6 red radishes, chopped 2 heads garlic, chopped 6 green onions, chopped 5 carrots, peeled and chopped 1 1/2 lb. red potatoes cut into cubes 1 quart vegetable stock

1 bay leaf 1 1/2 C. milk 3 tbsp Worcestershire sauce 2 tbsp curry powder 2 tbsp brown sugar 10 grinds cracked black pepper

Directions 1. In a large skillet, melt the butter on medium heat and sauté the turnips, radishes, garlic and green onions for about 3 minutes. 2. Stir in the carrots, red potatoes and vegetable stock and bring to a gentle boil. 3. Add the bay leaf and reduce the heat to low. 4. Simmer for about 45 minutes, stirring occasionally. 5. Discard the bay leaf. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the turnip mixture in batches and pulse till smooth. 8. Return the pureed soup into a large pan on low heat. 9. Stir in the milk, Worcestershire sauce, curry powder, brown sugar and black pepper and simmer till well combined. 10. Reduce the heat to very low and simmer for about 10 minutes.

Buttery Potatoes, Carrots, and Turnip Curry Soup

89

VICTORIAN

Vegan Soup

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 479 kcal Fat 26.5 g Carbohydrates 51.4g Protein 16.4 g Cholesterol 0 mg Sodium 271 mg

Ingredients

2 tbsp vegetable oil 1 onion, coarsely chopped 2 shallots, thinly sliced 2 cloves garlic, chopped 2 inch piece fresh ginger root, thinly sliced 1 stalk lemon grass, cut into 2 inch pieces 4 tbsp curry powder 1 green bell pepper, coarsely chopped 2 carrots, peeled and diagonally sliced 8 mushrooms, sliced 1 lb. fried tofu, cut into bite-size pieces 4 C. vegetable broth 4 C. water

2 tbsp vegetarian fish sauce 2 tsp red pepper flakes 1 bay leaf 2 kaffir lime leaves 8 small potatoes, quartered 1 (14 oz.) can coconut milk 2 C. fresh bean sprouts, for garnish 8 sprigs fresh chopped cilantro, for garnish

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and shallots till translucent. 2. Stir in the garlic, ginger, lemon grass and curry powder and sauté for about 5 minutes. 3. Stir in the green pepper, carrots, mushrooms, tofu, and vegetable stock. Water, fish sauce and red pepper flakes and bring to a boil. 4. Stir in the potatoes and coconut milk and bring to a boil. 5. Reduce the heat and simmer for about 40-60 minutes. 6. Serve with a garnishing of the bean sprouts and cilantro. 

90

Victorian Vegan Soup

Rice Stick

Tofu Curry Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 434 kcal Fat 25.7 g Carbohydrates 43.7g Protein 12.7 g Cholesterol 0 mg Sodium 269 mg

Ingredients

1 (14 oz.) can coconut milk 2 C. vegetable broth 1 (1 inch) piece galangal 2 stalks lemon grass, bruised and chopped 5 kaffir lime leaves, torn, optional 1/2 tsp red curry paste, see appendix 1 (12 oz.) package extra firm tofu, drained and cubed 1/2 C. stemmed and sliced shiitake mushrooms

1/2 C. sliced button mushrooms 2 tbsp fresh lime juice 2 1/2 tbsp brown sugar 1/8 tsp turmeric powder 4 oz. dry rice stick noodles 1/2 tsp crushed red pepper flakes

Directions 1. In a large pan, add the coconut milk, broth, galangal, lemon grass and kaffir leaves on medium heat and bring to a gentle boil. 2. Simmer for about 15 minutes, stirring occasionally. 3. Strain the broth mixture and discard the solids. 4. Return the soup into the pan. 5. Stir in the red curry paste, then add tofu, mushrooms, lime juice, brown sugar and turmeric and simmer for about 10 minutes. 6. Meanwhile in a large pan of lightly salted boiling water, cook the rice stick noodles for about 3-4 minutes. 7. Drain the noodles well. 8. Divide the drained noodles into serving bowls evenly and top with the soup. 9. Serve with a sprinkling of the crushed red pepper flakes. 

Rice Stick Tofu Curry Soup

91

WILD

Rice Curry Soup

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 309 kcal Fat 6.6 g Carbohydrates 61.2g Protein 7.6 g Cholesterol 15 mg Sodium 784 mg

Ingredients

1 C. uncooked wild rice 3 C. water 2 1/2 lb. butternut squash - peeled, seeded, and cubed 2 1/2 C. chicken broth 1/2 C. orange juice 2 tbsp butter

1 medium onion, chopped 1 clove garlic, finely chopped 1 1/2 tsp curry powder 1 1/4 tsp salt 1/2 tsp ground black pepper

Directions 1. In a pan, add the wild rice and water and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 45 minutes. 3. In another medium pan, add the squash and enough water to cover and bring to a boil. 4. Cook for about 15 minutes. 5. Drain the squash well. 6. Return the squash to the pan and mash slightly. 7. Add the chicken broth and orange juice and stir to combine. 8. In a skillet, melt the butter on medium heat and sauté the onion and garlic till tender. 9. Stir in the curry powder. 10. Reduce the heat to low and simmer for about 12 minutes, stirring occasionally. 11. In a food processor, add the squash mixture and onion mixture and pulse till smooth. 12. Return the mixture to the pan with the wild rice and cook till heated completely. 13. Stir in the salt and pepper and serve.

92

Wild Rice Curry Soup

Frozen Veggie

Curry Soup Sampler

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 139 kcal Fat 3.1 g Carbohydrates 23.2g Protein 7g Cholesterol 2 mg Sodium 87 mg

Ingredients

1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1 tbsp curry powder 4 C. chicken broth 4 C. chopped mixed vegetables

2 tbsp all-purpose flour 2 C. nonfat milk Salt and pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic till tender. 2. Stir in the curry powder and sauté for about 2 minutes. 3. Add the broth and vegetables and bring to a boil. 4. Simmer for about 20 minutes. 5. In a bowl, dissolve the flour into milk. 6. Add the flour mixture into the simmering soup and stir to combine. 7. Simmer till the mixture becomes thick, stirring continuously. 8. Stir in the salt and pepper and serve. 

Frozen Veggie Curry Soup Sampler

93

MANGO CHUTNEY

Wild Rice Indian Curry Soup

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 16 Calories 208 kcal Fat 8.8 g Carbohydrates 23.9g Protein 9.7 g Cholesterol 24 mg Sodium 462 mg

Ingredients

1/2 C. slivered almonds 4 C. chopped cooked chicken 1/2 C. mango chutney, see appendix 3 tbsp butter 3 tbsp olive oil 2 onions, finely chopped 3 stalks celery, finely 1 (28 oz.) can chopped tomatoes in juice 1 C. golden raisins 2 tbsp Madras curry powder

1/4 tsp ground cayenne pepper 8 C. chicken stock 2 C. cooked wild rice 2 apples, cored and chopped 1/4 C. chopped fresh parsley 2 tbsp lemon juice Salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees F before doing anything else. Spread the almonds onto a baking sheet evenly. Cook in the oven for about 5-10 minutes, stirring after every 2 minutes. Transfer the almonds into a large bowl. Add the chicken and mango chutney and stir to combine. In a large pan, melt the butter on medium-high heat and sauté the onion, celery, and garlic for about 5 minutes. 7. Add the tomatoes with juice and raisins and cook for about 10 minutes, stirring occasionally. 8. Stir in the curry powder, cayenne pepper, chicken stock, chicken mixture, wild rice, apples, parsley, and lemon juice and bring to a boil. 9. Reduce the heat to medium-low and simmer for about 5 minutes. 10. Stir in the salt and pepper and serve. 

96

Mango Chutney Wild Rice Indian Curry Soup

Simply

Summer Curry Soup

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 142 kcal Fat 1.2 g Carbohydrates 31.1g Protein 4.9 g Cholesterol 2 mg Sodium 377 mg

Ingredients

1 butternut squash, halved and seeded 2 large onions, peeled and quartered 1 medium head garlic 6 C. vegetable broth 1 bay leaf 1 tsp brown sugar 1 tsp mild curry powder 1/2 tsp dried oregano

1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Salt and pepper to taste 1 C. plain yogurt 1/4 C. chopped fresh parsley

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Arrange the squash halves and onion onto the prepared baking sheet. 3. With a piece of a foil, wrap the garlic and arrange alongside the squash and onion. 4. Cook in the oven for about 45-60 minutes. 5. Remove from the oven and keep aside to cool slightly. 6. Squeeze the garlic cloves out of their skin like paste into a food processor. 7. Scrape the flesh from the squash halves. 8. Place the squash flesh and onion into the food processor and pulse till smooth. 9. Transfer the pureed mixture into a large pan with the broth, bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, salt and pepper and bring to a boil. 10. Simmer for about 10 minutes. 11. Remove from the heat and stir in the yogurt. 12. Discard the bay leaf and serve hot with a garnishing of the fresh parsley.

Simply Summer Curry Soup

97

FABULOUS FALL

Cannellini and Cilantro Curry Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 397 kcal Fat 26.7 g Carbohydrates 34.2g Protein 10.8 g Cholesterol 0 mg Sodium 607 mg

Ingredients

2 C. diced butternut squash 1 C. water 1 tbsp olive oil 1 tsp salt 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp cayenne pepper 1/4 tsp ground turmeric

1 (15 oz.) can coconut milk 1 (15 oz.) can cannellini beans, drained and rinsed 1/4 C. chopped fresh cilantro

Directions 1. In a large pan, add the squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper and turmeric and bring to a boil. 2. Reduce the heat and simmer for about 10-15 minutes, stirring occasionally. 3. Stir in the coconut milk and beans and simmer for about 10 minutes. 4. Serve with a topping of the cilantro.

98

Fabulous Fall Cannellini and Cilantro Curry Soup

Curry Soup

for Ginger Lovers

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 618.1 Fat 18.7 g Cholesterol 7.6 mg Sodium 528.5 mg Carbohydrates 102.6 g Protein 11.7 g

Ingredients

1 tbsp oil 1 brown onion (chopped) 2 garlic cloves (minced) 1 tbsp ginger (finely grated) 1 tbsp red curry paste, see appendix

1 kg sweet potato (peeled and chopped) 1 liter chicken stock Coriander leaves

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic cloves for about 2-3 minutes. 2. Add the finely grated ginger and red curry paste and sauté for about 1-2 minutes. 3. Add the chopped sweet potato and chicken stock and cook for about 15 minutes. 4. Stir in the coconut cream and bring to a simmer. 5. With a hand held blender, blend till smooth. 6. Serve immediately with a garnishing of the coriander leaves. 

Curry Soup for Ginger Lovers

99

AN AMERICAN

Curry Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 213.7 Fat 15.8 g Cholesterol 46.1 mg Sodium 543.6 mg Carbohydrates 8.1 g Protein 8.5 g

Ingredients

3 tbsp butter 1 small white onion, chopped 1 celery rib, chopped 1 carrot, peeled and chopped 2 garlic cloves, minced 4 C. chicken broth 1⁄2 C. dry white wine 1 head cauliflower, broken into small flowerets 1⁄2-1 tsp curry powder

1⁄4 tsp white pepper 1⁄2 tsp white sugar Salt, as needed 1 C. light cream 1 C. shredded cheddar cheese

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion, celery, carrot and garlic for about 5-7 minutes. 2. Add the broth, wine, cauliflower, curry powder, white pepper and sugar and bring to a boil. 3. Reduce the heat and cook for about 10-12 minutes. 4. Puree With an immersion blender, blend the soup till smooth. 5. Now, place the pan on low heat. 6. Add the light cream and cheese and stir till cheese melts completely. 7. Stir in the salt and serve.

100

An American Curry Soup

9-Ingredient

Prep Time: 15 mins

Soy Milk Vegan Soup

Total Time: 40 mins Servings per Recipe: 6 Calories 96.3 Fat 4.1 g Cholesterol 0 mg Sodium 47.4 mg Carbohydrates 12.1 g Protein 4.8 g

Ingredients

1 large onion, diced 2 garlic cloves, chopped 1 tbsp olive oil 15 oz. pumpkin 2 C. vegetable broth

2 C. soy milk 1 tbsp curry powder 1 tsp dried parsley Salt and pepper

Directions 1. In a large pan, heat the oil and sauté the onion and garlic till translucent. 2. Add the curry powder and parsley and mix till well combined. 3. Stir in the broth and pumpkin and bring to a boil. 4. Reduce the heat to low. 5. Stir in the soy milk and simmer for about 20 minutes. 6. Stir in the salt and pepper and remove from the heat. 

9-Ingredient Soy Milk Vegan Soup

101

GREEN

Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 179 kcal Fat 2g Carbohydrates 30.6g Protein 9.4 g Cholesterol 0 mg Sodium 432 mg

Ingredients 2 tsps olive oil 4 leeks, bulb only, diced 2 cloves garlic, diced 2 (16 oz.) cans fat-free chicken broth 2 (16 oz.) cans cannellini beans, rinsed and drained 2 bay leaves

2 tsps ground cumin 1/2 C. whole wheat couscous 2 C. packed fresh spinach salt and pepper to taste

Directions 1. Stir fry your garlic and leeks in olive oil for 7 mins then add: cumin, broth, bay leaves, beans. 2. Get everything boiling, lower the heat, and pour in your couscous. 3. Place a lid on the pot and let the couscous gently boil for 6 mins then add your pepper, salt, and spinach. 4. Enjoy hot.

102

Green Soup

Hash Brown

Gravy Potato Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 135 kcal Fat 1.7 g Carbohydrates 21.4g Protein 9.5 g Cholesterol 5 mg Sodium 924 mg

Ingredients 1 (16 oz.) package frozen loose-pack hash brown potatoes with onion and peppers 2 (10.5 oz.) cans fat-free chicken broth 1 (2.5 oz.) package fat free country-style gravy mix

1/2 C. water 1/2 C. chopped green onion for topping 1 C. shredded reduced-fat Cheddar cheese

Directions 1. 2. 3. 4. 5. 6.

In a soup pan mix together the hash browns and chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes. In a bowl, mix together the gravy mix and water. Add the gravy mixture into the soup and simmer till the mixture becomes thick. Remove from the heat and keep aside for a few minutes before serving. Serve hot with a garnishing of the chopped green onions and grated cheese.

Hash Brown Gravy Potato Soup

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HOW TO MAKE

a Potato Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 519 kcal Fat 26 g Carbohydrates 56.2g Protein 17.3 g Cholesterol 85 mg Sodium 215 mg

Ingredients 4 potatoes, peeled and cubed water to cover 2 (12 fluid oz.) cans evaporated milk 4 tbsp unsalted butter

salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

104

In a large pan, mix together the potatoes on high heat. Add enough water to cover, about 1 inch over the potatoes and bring to a boil. Cook for about 10-15 minutes. Reduce the heat to low and stir in the evaporated milk and butter. With a potato masher, mash the potatoes. Season with the salt and white pepper to taste.

How to Make a Potato Soup

Lick-the-Bowl Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 174 kcal Fat 8.4 g Carbohydrates 17.8g Protein 7.2 g Cholesterol 18 mg Sodium 616 mg

Ingredients 2 C. broccoli florets 1 onion, sliced 1 tbsp margarine 1 (10.75 oz.) can condensed cream of potato soup 1 C. milk 1/2 C. water

3/4 tsp chopped fresh basil 1/4 tsp ground black pepper 1/3 C. shredded Cheddar cheese

Directions 1. In a large pan, melt the margarine on medium heat and sauté the broccoli and onion for about 5 minutes. 2. Stir in the soup, milk, water, basil and pepper and cook for about 15 minutes. 3. Add the cheese and stir till melted completely.

Lick-the-Bowl Soup

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POTATO SOUP

Moroccan Style

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 198 kcal Fat 8.1 g Carbohydrates 25.9g Protein 6.7 g Cholesterol 8 mg Sodium 1167 mg

Ingredients 6 C. water 1 (15 oz.) can kidney beans 3 tbsp olive oil 2 onions, chopped 2 potatoes, peeled and cubed 3 tbsp chicken bouillon powder 1/2 tsp ground turmeric 1/2 tsp ground black pepper 1/2 tsp ground white pepper

1/2 tsp cayenne pepper (optional) 2 tsp curry powder 2 tbsp soy sauce 1/2 C. whole milk 1/2 C. half-and-half 1/2 C. dry potato flakes 1/4 C. chopped green onions

Directions 1. 2. 3. 4.

5. 6. 7. 8.

108

In a medium pan, add the white kidney beans and water and bring to boil. Reduce the heat and simmer for about 15 minutes. In a frying pan, heat the oil and sauté the onion till tender. In the pan, add the potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder and soy sauce and cook till the potatoes become tender. Add the whole milk and half and half cream and bring to a boil. Add the instant potato flakes, stirring till well combined. Adjust the seasonings to taste. Serve with a garnishing of the chopped chives or green onions.

Potato Soup Moroccan Style

French

Classic Potato Soup

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 176 kcal Fat 7.2 g Carbohydrates 25.5g Protein 3.1 g Cholesterol 0 mg Sodium 316 mg

Ingredients 1/4 C. olive oil, divided 2 leeks, chopped 1 (32 fluid oz.) container vegetable broth 1 3/4 C. water 2 lb. potatoes, cut into cubes

3/8 tsp cayenne pepper 1/4 tsp salt

Directions 1. In a large pan, heat 2 tbsp of the oil on medium heat and sauté the onion for about 10 minutes, slowly adding the remaining oil. 2. Add the vegetable broth, water, potatoes and bring to a boil. 3. Reduce the heat to medium-low and simmer for about 25 minutes. 4. Remove from the heat and keep aside to cool slightly. 5. In a blender, add the soup in batches and pulse till smooth. 6. Stir cayenne pepper and salt into the soup before serving.

French Classic Potato Soup

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CHICKEN SOUP

101

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 150 kcal Fat 4.6 g Carbohydrates 10.8g Protein 17.1 g Cholesterol 41 mg Sodium 289 mg

Ingredients 1 boneless chicken breast half, cooked and diced 2 C. water 2 carrots, chopped

1 zucchini, diced 1 clove garlic, minced 1/2 tsp chicken broth base

Directions 1. 2. 3. 4.

110

In a large pan, add cooked chicken meat and water and bring to a boil. Add the carrots, zucchini and garlic and simmer for about 5-10 minutes. Add the chicken broth and simmer for an about 5 minutes. Serve hot.

Chicken Soup 101

Southwest

Chicken Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 486 kcal Fat 19.8 g Carbohydrates 55.2g Protein 25.2 g Cholesterol 51 mg Sodium 1618 mg

Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 tsp olive oil 1/2 tsp minced garlic 1/4 tsp ground cumin 2 (14.5 oz.) cans chicken broth 1 C. frozen corn kernels 1 C. chopped onion

1/2 tsp chili powder 1 tbsp lemon juice 1 C. chunky salsa 8 oz. corn tortilla chips 1/2 C. shredded Monterey Jack cheese

Directions 1. 2. 3. 4. 5.

In a large pan, heat oil on medium heat and sear the chicken for about 5 minutes. Stir in the garlic, cumin, broth, corn, onion, chili powder, lemon juice and salsa. Reduce the heat to low and simmer for about 20-30 minutes. Break up some tortilla chips into serving bowls and top with the hot soup. Serve with a topping of the Monterey Jack cheese and a little sour cream.

Southwest Chicken Soup

111

CHICKEN SOUP

Spicy Mexican Style

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 377 kcal Fat 19.1 g Carbohydrates 30.9g Protein 23.1 g Cholesterol 46 mg Sodium 943 mg

Ingredients 1 onion, chopped 3 cloves garlic, minced 1 tbsp olive oil 2 tsp chili powder 1 tsp dried oregano 1 (28 oz.) can crushed tomatoes 1 (10.5 oz.) can condensed chicken broth 1 1/4 C. water 1 C. whole corn kernels, cooked 1 C. white hominy 1 (4 oz.) can chopped green chili peppers

1 (15 oz.) can black beans, rinsed and drained 1/4 C. chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces Crushed tortilla chips Sliced avocado Shredded Monterey Jack cheese Chopped green onions

Directions 1. 2. 3. 4.

In a large pan, heat the oil on medium heat and sauté the onion and garlic till soft. Stir in the chili powder, oregano, tomatoes, broth and water and bring to a boil. Simmer for about 5-10 minutes. Stir in the corn, hominy, chilis, beans, cilantro, and chicken and simmer for about 10 minutes. 5. Transfer the soup into serving bowls and serve with a topping of the crushed tortilla chips, avocado slices, cheese and chopped green onion.

112

Chicken Soup Spicy Mexican Style

Classical

Southern Italiana Chicken Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 398 kcal Fat 20.1 g Carbohydrates 23.9g Protein 29.8 g Cholesterol 112 mg Sodium 839 mg

Ingredients 1 tbsp olive oil 1 small onion, diced 3 stalks celery, diced 3 cloves garlic, minced 2 carrots, shredded 1 lb. cooked, cubed chicken breast 4 C. chicken broth 1 (16 oz.) package mini potato gnocchi

1 (6 oz.) bag baby spinach leaves 1 tbsp cornstarch 2 tbsp cold water 2 C. half-and-half cream Salt and ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, celery, garlic and carrots for about 5 minutes. 2. Stir in the cubed chicken and chicken broth and bring to a gentle boil. 3. Stir in the gnocchi and cook for about 3-4 minutes. 4. Stir in the spinach and simmer for about 3 minutes. 5. Meanwhile in a small bowl, dissolve the cornstarch in the cold water. 6. Add the cornstarch mixture and half-and-half in the simmering soup and stir to combine. 7. Simmer for about 5 minutes. 8. Stir in the salt and black pepper and serve.

Classical Southern Italiana Chicken Soup

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ZUPPA

Pollo

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 227 kcal Fat 8.1 g Carbohydrates 18.2g Protein 19.2 g Cholesterol 74 mg Sodium 1124 mg

Ingredients 4 C. chopped, cooked chicken meat 1 C. chopped celery 1/4 C. chopped carrots 1/4 C. chopped onion 1/4 C. butter 8 oz. egg noodles 12 C. water

9 cubes chicken bouillon 1/2 tsp dried marjoram 1/2 tsp ground black pepper 1 bay leaf 1 tbsp dried parsley

Directions 1. In a large pan, melt the butter and sauté the celery and onion till tender. 2. Add the chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf and parsley and simmer for about 30 minutes. 3. Add the noodles and simmer for about 10 minutes.

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Zuppa Pollo

Chicken Soup Base 101

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 338 kcal Fat 21.3 g Carbohydrates 5.8g Protein 29.5 g Cholesterol 91 mg Sodium 118 mg

Ingredients 2 quarts chicken broth 1 quart water 1 store-bought roast chicken 3 tbsp vegetable oil 2 large onions cut into medium dice

2 large carrots, peeled and cut into rounds or half rounds, depending on size 2 large stalks celery, sliced 1/4 inch thick 1 tsp dried thyme leaves

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, add the broth and water on medium-high heat and bring to a boil. Meanwhile, separate the chicken meat from the skin and bones and reserve in a bowl. Add the skin and bones in the simmering broth and stir to combine. Reduce the heat to low and simmer, covered partially for about 20-30 minutes. Through a colander, strain the broth in a large container. Reserve the broth and discard the skin and bones. In the same pan, heat the oil on medium-high heat and sauté the onions, carrots and celery for about 8-10 minutes. 8. Add the chicken, broth and thyme and bring to a boil.

Chicken Soup Base 101

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AUTHENTIC

New England Style Clam Chowder

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients 4 turkey bacon slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste 3 tbsps butter

3 C. half-and-half 2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon.

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Authentic New England Style Clam Chowder

Gazpacho

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 10 Calories 88.2 Cholesterol 0.0mg Sodium 586.2mg Carbohydrates 6.4g Protein 1.1g

Ingredients 8 plum tomatoes, diced 1 1/2 cucumbers, skin removed, diced 1 1/2 onions, skin removed, minced 1 1/2 bell peppers, cut into 4 pieces 3 garlic cloves, skin removed, minced

3 tbsps red wine vinegar 5 tbsps olive oil 2 1/2 tsps salt 1/2 tsp black pepper

Directions 1. 2. 3. 4.

Get a bowl, combine: tomatoes, cucumbers, onions, bell peppers, and garlic. Stir the mix to distribute the garlic then add in the black pepper and salt. Stir the mix again then stir in the olive oil and vinegar. Combine everything evenly then place a covering of plastic on the bowl and put everything in the fridge for 25 mins. 5. Enjoy.

Gazpacho

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CLASSICAL

New England Bisque

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 279 kcal Fat 17.3 g Carbohydrates 13.7g Protein 16.7 g Cholesterol 94 mg Sodium 842 mg

Ingredients 1/3 C. all-purpose flour 1/2 tsp celery salt Salt and freshly ground black pepper, to taste 1/3 C. butter 4 1/2 C. milk 1 1/2 C. chicken broth

3 C. cooked lobster meat, shredded 3 tbsps onion, minced 1 tbsp paprika 1/2 C. light cream

Directions 1. In a bowl, mix together the flour, celery salt, salt and black pepper. 2. In a large pan, melt the butter with medium heat. 3. Add the flour mixture, stirring continuously. 4. Slowly, add the milk, stirring continuously. 5. Stir in the chicken broth and bring everything to a gentle simmer. 6. Reduce the heat to low. 7. Simmer, stirring continuously till the soup becomes thick. 8. Stir in the lobster, onion and paprika. 9. Simmer, stirring occasionally for about 10 minutes. 10. Stir in the cream and cook for about 2-3 minutes or till heated completely.

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Classical New England Bisque

Habichuelas

Guisadas (Latin Bean Stew)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 170 kcal Fat 5.2 g Carbohydrates 23.8g Protein 8.3 g Cholesterol 2 mg Sodium 580 mg

Ingredients 1 tbsp olive oil 1/4 C. tomato sauce 2 tbsps sofrito sauce 1 (.18 oz.) packet sazon seasoning 1/4 tsp black pepper

2 C. cooked pinto beans, drained 1 1/2 C. water salt to taste

Directions 1. 2. 3. 4.

For 5 mins heat and stir the following: pepper, oil, sazon, tomato sauce, and sofrito. Combine in the salt, beans, and water. Now turn up the heat to a medium level and cook everything for 20 mins. Enjoy.

Habichuelas Guisadas

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EASY

Peasy Lemon Squeezy Seafood Soup

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 190 kcal Fat 11.8 g Carbohydrates 12.8g Protein 8.2 g Cholesterol 69 mg Sodium 900 mg

Ingredients 1 (10.75 oz) can condensed cream of potato soup 1 (10.75 oz) can condensed cream of shrimp soup 1 C. cooked shrimp 1 (10.75 oz) can condensed oyster stew 2 C. half-and-half cream

1 C. milk 1/2 tsp dried thyme 1/4 tsp white pepper

Directions 1. 2. 3. 4.

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Place a large soup pot over low heat. Stir in all the Ingredients Cook them for 22 min. Serve your soup hot. Enjoy.

Easy Peasy Lemon Squeezy Seafood Soup

Cajun

Bisque

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 387 kcal Fat 30.1 g Carbohydrates 16.3g Protein 14.8 g Cholesterol 131 mg Sodium 278 mg

Ingredients 3 tbsps butter 3 tbsps all-purpose flour 1 tbsp vegetable oil 1 large onion, chopped 1 tbsp diced garlic 1 large celery stalk, diced Cajun seasoning to taste 1 C. chicken broth 1 1/2 C. frozen corn kernels 1 bay leaf

2 C. milk 2 C. heavy cream 1 tsp liquid shrimp and crab boil seasoning 1 lb fresh lump crabmeat 1/4 C. chopped green onions 1/2 tsp Worcestershire sauce salt and black pepper to taste chopped green onions

Directions 1. Heat and stir your flour and butter for 6 mins then shut the heat. 2. Get a separate large pot and begin to stir fry your celery, garlic, and onion for 2 mins then combine in some Cajun spice. 3. Stir the mix then add in the bay leaf, corn, and broth. 4. Stir everything again. 5. Now get the mix boiling, then add the crab boil, cream, and milk. 6. Set the heat to low and let the mix gently cook for 9 mins. 7. Begin to slowly add in the butter flour mix and combine the contents evenly. 8. Keep cooking everything for 7 mins then add the Worcestershire, green onions, and crab meat. 9. Add some pepper and salt. 10. Enjoy.

Cajun Bisque

123

THIBODEAUX

Gumbo

Prep Time: 1 hr Total Time: 3 hrs 40 mins Servings per Recipe: 20 Calories 296 kcal Fat 17.9 g Carbohydrates 12.1g Protein 20.9 g Cholesterol 144 mg Sodium 855 mg

Ingredients 1 C. all-purpose flour 3/4 C. bacon drippings 1 C. coarsely chopped celery 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 2 cloves garlic, diced 1 lb andouille sausage, sliced 3 quarts water 6 cubes beef bouillon 1 tbsp white sugar salt to taste 2 tbsps hot pepper sauce 1/2 tsp Cajun seasoning blend 4 bay leaves

1/2 tsp dried thyme leaves 1 (14.5 oz.) can stewed tomatoes 1 (6 oz.) can tomato sauce 2 tsps gumbo file powder 2 tbsps bacon drippings 2 (10 oz.) packages frozen cut okra, thawed 2 tbsps distilled white vinegar 1 lb lump crabmeat 3 lbs uncooked medium shrimp, peeled and deveined 2 tbsps Worcestershire sauce 2 tsps gumbo file powder

Directions 1. 2. 3. 4. 5. 6. 7. 8. 124

Get a large pot and begin to heat and stir 3/4 C. of bacon drippings with flour. Heat the mix with a medium to low level of heat and form a roux. Once the roux becomes a brown color you are finished. Cooking the roux should take about 24 mins. Make sure you stir consistently during this time. Once the roux is done shut the heat. Now chop the following with a food processor: garlic, celery, bell peppers, and onions. Add these chopped veggies to the roux and also add in the sausage. Get the mix simmering with a low level of heat and let everything cook for 12 mins. Now shut the heat again. Thibodeaux Gumbo

9. Get a separate pot and begin to boil your bouillon and water until the bouillon is dissolved. 10. Once the bouillon is fully incorporated add in the roux to the bouillon mix. 11. Set the heat to low then add in: the tomato sauce, sugar, stewed tomatoes, salt, thyme, hot sauce, bay leaves, and Cajun spice. 12. Stir the mix until it is smooth and let the gumbo simmer for 60 mins. 13. When 20 mins of cooking time is left add in 2 tsps of gumbo powder. 14. At the same time begin to stir fry your okra in 2 tbsps of bacon drippings for 20 mins then add the okra to the gumbo. 15. Stir the gumbo then add in the Worcestershire, shrimp, and crab. 16. Stir the meat into the gumbo and let everything cook for 50 more mins. 17. Then add in 2 more tsps of gumbo powder and mix everything. 18. Enjoy.

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CAJUN

Gumbo II

Prep Time: 45 mins Total Time: 3 hrs 15 mins Servings per Recipe: 10 Calories 478 kcal Fat 39.4 g Carbohydrates 14.3g Protein 16 g Cholesterol 56 mg Sodium 1045 mg

Ingredients 1 C. vegetable oil 1 C. all-purpose flour 1 large onion, chopped 1 large green bell pepper, chopped 2 celery stalks, chopped 1 lb andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, diced salt and pepper to taste Creole seasoning to taste 6 C. chicken broth 1 bay leaf 1 rotisserie chicken, boned and shredded

Directions 1. 2. 3. 4. 5. 6. 7.

For 12 mins, stir fry, the flour and oil to make a brown roux. Make sure your roux does not have any black dots in it. If so, try again. Now add sausage, onions, celery, and bell pepper and cook the mix for 7 mins. Add in your garlic and let the contents cook for 6 more mins. Add the creole seasoning, pepper, broth, salt, and bay leaf. Get the broth boiling, set the heat to low, and let the mix lightly cook for 1 hour. Now stir in your chicken and cook the mix for 1 more hour. Try to stir the dish every 10 mins. 8. Enjoy.

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Cajun Gumbo II

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