Ethiopian Vegetables

A recipe from The China Study Cookbook that is a different taste than the usual.

Ethiopian Vegetables - 6 servings Prep time - 20 minutes  Cook Time - 20-25 minutes.

2 lg. whtie potatoes, peeled and diced
2 lg. carrots, peeled and sliced
2 cups corn, frozen
2 tbsp. vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. ginger, minced
1 serrano pepper;, seeded and minced
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. sea salt
1 15-0z. can diced tomatoes
1 tsp. fresh lime juice

1) Place potatoes in a covered medium-sized saucepan.  Add enough water to cover potatoes and bring to a boil. Cook for 7 minutes.
2) Add corrots and corn, Cover and cook for 8 more minutes.
3)Drain the potatoes, carrots, and corn in a colander.
4) In a large skillet with 2 tbsp.  of vegetable broh, saute onion, garlic, ginger, and serrano pepper until onions become soft.  Stir in the seasonings and saute for 1 minute more.
5) Add vegetables, diced tomatoes, and lime juice.  Cook for 7-10 minutes over medium heat, stirring frequently..

If possible, serve with injera, Ethiopian flatbread, or use warmed tortillas or brown rice.

Pumpkin Pie Cake

This was the one Lynn and I made for Claire's Open House.  The perfect dessert to serve in the fall. Super tasty- Like pumpkin pie, but with a yummy topping. Serve it hot or cold with a bit of whip cream.  I do find that it is better the first day because the crust does get a little soggy when it sits.

Pumpkin Pie Cake

Mix together:

Bottom Crust

1 box yellow cake mix

1⁄2 C. butter, melted

1 egg, beaten

Save one cup of this mixture and press the rest in bottom of buttered cake pan ( 9X13 or 10X15)

Filling:

1-29 oz. Can pumpkin

1 1⁄2 cups sugar

4 eggs

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1⁄2 tsp. ground cloves

1 can evaporated milk

Mix and pour over crust.

Topping:

1 cup of the saved crust mixture

1⁄2 cup sugar

1 tsp. cinnamon

1⁄4 cup soft butter

Mix topping and sprinkle on top. (Mine usually isn’t crumbly, so I make little pancakes of the topping

and drop it on top.) Bake at 350 degrees for 55-60 minutes or until knife test proves done.

Grandma's Banana Cake

Grandma Gray's Banana Cake

My grandma used to make this for our summertime gatherings and I still remember how I looked forward to it.  The cake is good. The frosting is fabulous.  My husband loves it when we get over-ripe bananas that I need to use up because more often than not he gets this cake.

Banana Cake

2 eggs
1 and 1/2 C. sugar
1/2 C. butter or margerine
1 C. mashed bananas
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 C. buttermilk or sour milk
1 tsp. vanilla
1 C. nuts, optional

Heat oven to 350*. Grease and flour a 9 X 13 pan.  In a mixing bowl cream together eggs, sugar and butter until fluffy.  Add bananas.

In a separate bowl, combine flour, baking powder, baking soda and salt.  Alternately add milk and flour mixture to wet ingredients until well combined. Stir in vanilla. Add nuts, if desired.  Bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Cool and top with Caramel Frosting.

Caramel Frosting

1/2 C. butter
1 C. packed brown sugar
1/4 C. milk
2 C. powdered sugar

In a 2-3 quart saucepan, melt butter. Stir in brown sugar. Bring to a boil.  Boil for 2 minutes, stirring constantly.  Add milk slowly, stirring until mixture boils again.  Remove from heat and cool.  Add powdered sugar; beat with mixer until creamy.  Add a dash of hot water if icing becomes too stiff.

1

Squash and Bean Chili Stew

My friend, Candace, got this recipe from Betty Crocker.  It uses lots of veggies and tastes good. I always thought you needed to  peel the squash but she doesn't and it cooks to a soft texture.

 

Ingredients

2 tablespoons vegetable oil
1/4 cup chopped onion
1 clove garlic , finely chopped
1 large red bell pepper , cut into 2 x 1/2-inch strips
2 medium poblano or Anaheim chili , seeded and cut into 2 x 1/2-inch strips
1 jalapeno chiles , seeded and chopped
1 cup cubed Hubbard or acorn squash (1/2 pound)
2 (14 1/2-ounce) cans each reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1 (15 1/4-ounce) can whole kernel corn , drained
1 (15-ounce) can pinto bean , drained

Directions:

 

Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in bell pepper and poblano and jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes, stirring occasionally, until zucchini is tender.

1 Serving: Calories 210 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 400mg Carbohydrate 36g (Dietary Fiber 8g) Protein 11g.

Nutritional Facts:

Serves: 6

A recipe from Everyday Health that we liked a lot.

Roasted Pear-Butternut Soup With Crumbled Stilton Recipe

 

Prep Time: 15 mins

Cook Time: 1 h 5 mins

Total Time: 1 h 20 mins

Ingredients

• 2 medium pear(s), ripe, peeled, quartered and cored
• 2 pounds squash, butternut, peeled, seeded, and cut into 2-inch chunks
• 2 medium tomato(es), cored and quartered
• 1 large leek(s), pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 clove(s) garlic, crushed
• 2 tablespoon oil, olive, extra-virgin
• 1/2 teaspoon salt, divided
• pepper, black ground, to taste
• 4 cup(s) broth, vegetable, or reduced-sodium chicken broth, divided
• 2/3 cup(s) cheese, stilton, or other blue-veined cheese, crumbled
• 1 tablespoon chives, fresh, or scallion greens, thinly sliced

Preparation

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Serves 6

Nutritional Info (Per serving): Calories: 236, Saturated Fat: 4g, Sodium: 721mg, Dietary Fiber: 6g, Total Fat: 10g, Carbs: 34g, Cholesterol: 11mg, Protein: 6g 

Orange Brownies

Orange Brownies

A recipe of Pam's that is a little twist on your usual brownies or lemon bars.

1& 1/2 C flour
2 C sugar
1 tsp. salt
1 C butter, softened
4 eggs
2 tsp. orange extract
1 tsp. grated orange zest

Preheat oven to 350*.
Grease a 9X13" pan and set aside.  In a mixing bowl, stir together flour, sugar and salt.  Add butter, eggs, orange extract and orange zest and beat until well blended. Pour batter into pan and bake for 30 minutes or until light golden brown and set.  Remove from oven and pierce top of entire cake with fork. Pour glaze over cake.

Glaze
1 C powdered sugar
2 Tbsp. orange juice
1 tsp. grated orange zest

Place all ingredients in a bowl and stir until smooth.  Pour over cake and cool.

Cinnamon Rolls

This recipe makes a soft, gooey roll with lots of caramelized sugar on the bottom.  I picked up the recipe when we lived in Denver many years ago and often make them for Christmas morning.

Cinnamon Rolls

2 pkg. or 1 and 1/2 Tbsp yeast
1 C warm water
1/4 tsp. sugar
1 C evaporated milk
3 eggs
1/2 C sugar
1 Tbsp. Salt
3 Tbsp. melted butter or margerine
3 C. flour + another 3 cups
1 C. (2 sticks) butter or margarine - softened
1 3/4 C brown sugar
1 Tbsp. Cinnamon

      Soften the yeast in the warm water with the 1/4 tsp sugar.  While softening in a large bowl mix the evaporated milk, eggs, sugar, salt and butter together.  Beat well then add the yeast mixture.  Add the 3 cups flour and beat well.   Add the next 3 cups of flour 1/2 cup at a time until a soft dough is formed.  You might use a little more or less depending on the humidity. 
       On a floured surface knead 3-5 minutes until medium soft. Place in a greased bowl until doubled in sized.
      Mix the brown sugar and cinnamon together.
      When the dough is doubled roll it into a 36" X 12" rectangle.  Spread the softened butter on top leaving 1"on a long edge. Sprinkle the cinnamon sugar mixture on top. Roll up in jelly roll fashion towards the 1" bare edge.  Cut into 12 rolls (3" each).  Place in a greased 9X12 pan.  Bake for 20-25 minutes at 375*.

 This makes them Cinnabon size. You can make them half as big and make 24 rolls.  Cook in 2 pans and for a couple of minutes less.

Frosting
2 C powdered sugar
2 Tbsp. butter
1 tsp. vanilla
Milk - about a Tbsp.

Mix the first 3 ingredients and add enough milk to make frosting consistency.  Place on rolls after they have cooled enough that the frosting won't melt.

     

Corn Bread Stuffing

Bryan has started making this for our Thanksgiving Turkey.  It is good and is a little different than the usual bread one we are used to. I admit we don't add the hard-boiled eggs. They just don't seem right. It is from Parade Magazine and originally from Elizabeth Mitchell.

  Corn Bread Stuffing
Serves 12
Active Time 15 min. 
Total Time 45 min.

Ingredients

• 1½ (8-inch square) pans cornbread
• 4 slice Italian bread with sesame seeds, torn into very small pieces
• 4 hard-boiled eggs (use just 2 of the whites), mashed
• 1 tsp seasoned salt
• ¼ tsp white pepper
• 1 Tbsp chopped sage
• 1 cup chopped parsley
• 2½ cup chopped celery
• 1 cup chopped Spanish onion
• ¾ cup (1½ sticks) butter, divided
• 1 (14-oz) can chicken or turkey broth

Directions

1. Crumble cornbread into a large bowl; combine with Italian bread pieces. Add mashed egg yolks and whites. Sprinkle with seasoned salt, white pepper, sage, and parsley. Toss gently to mix. Taste and adjust seasoning as needed. Set aside.
2. Sauté celery and onion in ½ cup butter until soft.
3. Add onion and celery to bread mixture and toss. Pour in most of broth and mix well. Add more if mixture seems dry.
4. Grease a 9-by-13-inch baking pan with 1 Tbsp butter. Transfer stuffing to pan. Lightly moisten with more broth if needed. Dot top with rest of butter.
5. Bake at 325°F for 30 to 40 minutes, until browned on top, or stuff in a turkey and cook until done.
6. Elizabeth's Tips:
7. When my grandmother makes this stuffing, she tops it with little bits of butter, which then melt.
8. Grandma Helen makes her cornbread with white cornmeal, not yellow.
9. Mix wet and dry ingredients gently with your hands or a large fork to keep the stuffing light
10. Serve the stuffing in a crystal bowl with a silver spoon. Set the bowl on top of a beautiful tablecloth.

Kitchen Counter

Serves 12. Per Serving: 190 calories, 20g carbs, 7g protein, 9g fat, 90mg cholesterol, 670mg sodium, 2g fiber