3 recipes from Eating Well Magazine

[Guest guest]

This will be my last posting for awhile. I must unsub to some lists as

hubby will be needing cardiac surgery soon and we will be moving to

another state. In going through my old pile of magazines to toss, I came

across these fall recipes that sounded good enough to put into MC.

Thanks for all the great recipes everyone has shared. I will rejoin this

great list at a later date.

 

JoAnn

 

* Exported from MasterCook *

 

Apple Stuffed Mini Pumpkins - Eating Well

 

Recipe By : Eating Well magazine

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 mini-pumpkins (4-6 oz each)

1 tablespoon Dijon mustard

4 teaspoons vegetable oil

preferably canola oil

1 small onion (1/2 cup) -- chopped

1 cup apple, peeled -- chopped

1 teaspoon fresh lemon juice

1/2 teaspoon dried thyme

salt to taste

freshly ground black pepper to taste

 

Preheat oven to 375 degrees. Wash mini pumpkins. With a sharp paring

knife, cut around and remove the caps. With a melon baller or spoon,

scrape out and discard the seeds and fibers. In a small bowl, stir

together the mustard and 2 teaspoons of the oil. With a pastry brush,

coat the interior of each pumpkin and the cut surfaces of each cap with

the mustard-oil mixture.

 

Heat the remaining 2 teaspoons oil in a small skillet over medium heat;

add onions and saute until tender, about 2 minutes. Remove from the heat

and stir in apples, lemon juice and thyme. Season with salt and pepper.

 

Divide the apple filling among the mini-pumpkins. Press the caps on

firmly and set in a small baking dish. Add 1/2 inch of water and cover

the dish tightly with foil. Bake until the pumpkins are tender, about 1

hour. Do not undercook; the flesh should be creamy. Serves 4.

 

65 calories per serving, 0 g protein, 5 g fat, 6 g carb, 10 mg sodium, 0

mg cholesterol

 

Recipe from Eating Well magazine September/October 1995 page 98

Posted to Veg-Recipe 8/99 by JoAnn Pellegrino

 

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* Exported from MasterCook *

 

Delicata Squash w Tomato Cilantro Dressing

 

Recipe By : Eating Well Magazine

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Delicata squash (1 lb each)

or Sugar Loaf squash

1/4 teaspoon salt, preferably kosher

plus more salt to taste

2 tablespoons olive oil

1 medium red onion -- chopped

1/4 teaspoon ground cumin

pinch of cayenne

pinch of ground cloves or allspice

2 plum tomatoes -- diced

2 tablespoons cider vinegar

1/2 teaspoon honey

1/2 cup fresh cilantro leaves (no stems) -- coarsely

chopped

 

With a vegetable peeler, zip skin from squash, leaving what remains

naturally in the indentations. Trim the ends and cut the squash in half

lengthwise. With a melon baller or spoon, scrape out and discard the

seeds and fibers. Cut crosswise into 1/2 inch slices.

 

Set the slices on the rack of a large steamer and sprinkle with 1/4

teaspoon salt; cover and steam until tender, 5 to 10 minutes.

(Alternatively, do not slice the squash, but place the halves, cut side

up, in a shallow dish with 2 tablespoons water. Sprinkle with 1/4

teaspoon salt, cover with plastic wrap and microwave on high power for 7

to 10 minutes, or until tender. Let rest for 5 minutes, then slice.)

Transfer the cooked squash to a serving dish.

 

Heat 1 tablespoon of the oil in a skillet over medium heat. Add onions

and saute until tender, about 2 minutes. Add cumin, red pepper and

cloves or allspice; stir briefly. Reduce the heat to low and add

tomatoes, vinegar and honey; cook, stirring just until the tomatoes are

juicy. Remove the pan from the heat, stir in half the cilantro and the

remaining 1 tablespoon oil; season with salt.

 

Spoon the sauce over the reserved squash and sprinkle with the remaining

cilantro. Serve warm or at room temperature. Serves 4.

 

215 calories per serving, 4 g protein, 7 g fat, 40 g carb, 153 mg

sodium, 0 cholesterol

 

Recipe from Eating Well magazine September/October 1995 page 98

Posted to Veg-Recipe 8/99 by JoAnn Pellegrino

 

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* Exported from MasterCook *

 

Sweet Dumpling Squash w Maple Ginger Butter

 

Recipe By : Eating Well Magazine

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Sweet Dumpling squash (1 lb each)

1/2 teaspoon salt, preferably kosher

1 1/2 tablespoons pure maple syrup

1 tablespoon butter

1 tablespoon grated fresh ginger

1 teaspoon lime or lemon juice

 

Cut each squash in half lengthwise, slicing slightly off-center to avoid

the tough " poles " . Remove and discard the seeds with a melon baller or

spoon and remove most of the skin with a vegetable peeler, leaving the

indented green stripes. Halve each piece again, then set them skin side

up on a steamer rack. Sprinkle with salt, cover and steam until tender,

about 15 minutes.

 

Meanwhile, melt maple syrup and butter over low heat. Put ginger in a

small sieve over a bowl and press firmly to extract the juice (you

should have about 1 teaspoon). Stir the ginger juice into the syrup

mixture along with lime or lemon juice; spoon over the squash and serve

immediately.

 

175 calories per serving, 3 g protein, 3 g fat, 39 g carb, 312 mg

sodium, 8 mg cholesterol

 

Recipe from Eating Well magazine September/October 1995 page 98

Posted to Veg-Recipe 8/99 by JoAnn Pellegrino

 

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