a new dessert recipe: pumpkin muffins

(adapted from allrecipes.com "pumpkin muffins II" submitted by julie)

from start to finish, appx 45 minutes

ingredients:

2 cups canned pure pumpkin puree

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1/2 tsp baking powder

2 tsp ground cloves

2 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground allspice

1 tsp salt

2/3 cup canola oil

3 eggs

powdered sugar for dusting tops (optional)

1. preheat oven to 350. grease or line 12 muffin tins

2. in a large bowl, stir dry ingredients together.

3. in another bowl, beat pumpkin, oil, and eggs.

4. stir pumpkin mixture into flour mixture until smooth.

5. scoop batter into muffin tins (they will be very full) and bake 25-30 min until toothpick inserted into center comes out clean.

6. lightly dust tops of muffins with sifted powdered sugar.

review: super tasty. they look showy being so large and i think the powdered sugar (my touch) makes a nice addition). they aren't panera bread pumpkin muffins, but i think they're pretty darn good!

tonight's meal: santa fe soup

(modified from cooking light superfast suppers)

start to finish appx 30 minutes

ingredients:

1lb ground turkey, ground meat, or 2 cups burger-style veggie crumbles

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) package frozen whole kernel corn

1 cup frozen chopped onion

1 (14.5-ounce) can diced tomatoes

1 (1.25-ounce) package taco seasoning

1/2 (1-ounce) package ranch-style dip mix (such as hidden valley)

2-3 cups water

1 (2.25-ounce) can sliced olives, drained

reduced-fat sour creme to garnish

1. saute onions then combine everything else except olives and sour creme in a large saucepan. bring to a boil; reduce heat and simmer, uncovered, 10 minutes. stir in olives.

2. serve with a dollop of sour creme on top.

*notes: i like to serve this with a slice of cheese bread (ww sandwich bread topped with a slice of cheddar cheese then broiled). it's a big hit and there's plenty for leftovers or freezing.

tonight's meal...a new recipe: whole wheat rotini with walnut pesto

(from good housekeeping, march 2009)

about 45 min from start to finish

ingredients:

3/4 c. walnuts, toasted and cooled (i left these out because of the tree nut allergy)

1/4 c. packed fresh parsley leaves

1/4 c. freshly grated parmesean (i used the kind in the jar from kraft)

1 tbsp fresh lemon juice (i used my refrigerated bottle)

1 clove garlic

1/4 c. plus 3 tbsp water

12 oz whole wheat rotini (i used rice vegetable rotini b/c that's what i had on hand)

1lb chicken-breasts, cut into strips

2 tsp olive oil

1 med red pepper, sliced

1lb asparagus, cut into 1-in pieces

1. in food processor, blend walnuts, parsley, parmesean, lemon juice, garlic, 1/4 c water, 1/2 tsp salt, and 1/4 tsp pepper until pureed. set pesto aside.

2. meanwhile, cook pasta.

3. while pasta is cooking, season chicken with salt/pepper on both sides. in skillet, cook chicken (i butterflied the chicken and sliced it after it was cooked). transfer chicken to bowl and keep warm.

4. in the same skillet, add red pepper and 1 tsp oil. cook on medium 3 minutes. add asparagus and remaining 3 tbsp water; cover and cook 6-7 minutes or until tender-crisp, stirring occasionally.

5. reserve 1/2 c pasta water. drain pasta and return to saucepot; stir in chicken, vegetables, pesto, and reserved pasta water. toss to coat.

review: this was a light, fresh-tasting dish. lots of color and everyone like it well enough. it didn't taste like a traditional pesto to me, but i also didn't use the walnuts, so maybe that's why. it makes plenty enough for leftovers (6 main-dish servings); but without a sauce, i wouldn't think it would be good for freezing. i'll definitely make it again.

tonight's meal: spinach and chicken sausage, left over sweet potatoes, fruit

start to finish about 15 minutes.

ingredients:

organic, all-natural chicken sausage (HEB has some great ones...and they're great to have in the freezer for quick easy meals)

saute or grill sausage, serve with condiments of your choice. for a quick meal tonight, i just served the left over sweet potatoes from thursday and fresh fruit that we had on hand. instant, colorful meal!

tonight's meal...a new recipe: roasted citrus-crumbed tilapia, sweet potatoes, and left over wild rice

about 1 hour from start to finish, although only about 15 min hands-on time.

citrus-crumbed tilapia
(recipe modified from redbook magazine)

ingredients:
1 1/4 cups panko breadcrumbs
1/4 cup unsalted butter, melted
1/4 cup chopped italian parsley
1-2 tbsp lemon juice
5 tilapia fillets, thawed if frozen (i buy them individually frozen in the big bag from sam's)
salt and pepper

1. heat over to 450 degrees. line a large baking sheet with parchment paper.
2. combine panko, butter, parsley, and lemon juice in bowl. arrange fillets on baking sheet. salt and pepper both sides. top both sides with panko mixture, pressing to adhere to fillets.
3. roast until breadcrumbs are browned and tilapia is opaque in thickest part, about 8-10 min, flipping half-way.


baked sweet potatoes

ingredients:
4-5 small sweet potatoes (smaller=generally sweeter)

clean skins, poke holes in potatoes, line a baking pan with foil and bake appx 1 hour in a 425 degree oven.

*review: the boy and girl gobbled it down...although, truth be told, the girl hesitated trying the fish for a while. evidently, she's terribly allergic to parsley? no worries, temporary allergy only and she soon discovered it was quite tasty. thank goodness.

tonight's meal...a new recipe: maple apple pork tenderloin, wild rice, fresh green beans

ready from start to finish in appx 1 hour. plenty for lunch the next day and another meal during the week.

grilled maple apple pork tenderloin (recipe adapted from Uncle Ben's box)

ingredients:
1 pork tenderloin, salt and peppered on all sides
1 green apple, diced
1/4 cup maple syrup
2tbsp walnuts, chopped (optional...we didn't use...no tree nuts in this home!)

grill the tenderloin; sear on all sides on high; cook on med/med-high appx 10 min on each side, coat with maple apple mixture and continue to cook until meat thermometer reads 170. let stand 10 minutes before cutting.

maple apple mixture: in a small saucepan, cook diced apples over medium heat for 10 min, stirring constantly. add walnuts and maple syrup and continue to cook for 3-4 minutes. remove from heat and let stand until needed. this concoction looks a bit unappetizing...just so you know.

while tenderloin is cooking, prepare sides.


wild rice

ingredients:
box o' uncle ben's wild rice, original recipe

follow directions from Uncle Ben's long grain and wild rice original recipe box


fresh (the only way to eat) green beans

ingredients:
piles of fresh green beans

snap ends, steam on stovetop. i like my green beans bright green and still a bit crunchy (although my picture is not representative).
add a bit of olive oil and salt and pepper to taste. toss well.


*review:the boy and the girl gobbled it all gone (especially after i told the girl i covered the meat in apples and maple syrup)!! of course hubby loved it...it's meat! he said it makes great sandwiches, too.

tonight's meal: margarita pizza, frozen veggies

ready in appx 20 min from start to finish

ingredients:
pizza crust (buboli or pillsbury frozen...buboli tastes better, pillsbury is cheaper; herb pitas work fabulously, too. my all-time favorite is naan bread).
mozzarella cheese, shredded
3-4 roma tomatoes, sliced

preheat oven according to package.
brush dough with olive oil, sprinkle with salt, pepper, parsley, garlic, basil.
add tomatoes and cover with shredded cheese.

served with corn and peasandcarrots for the little ones (i like a lot of color on the plate).