FACETS
November 2017
The magazine for women.
Apple cranberry rosemary stuffing
Lemon meringue pie
Wonderful winter squash
FACETS 2 | FACETS | NOVEMBER 2017
The magazine for women. Editor MARGO NIEMEYER
Publisher SCOTT ANDERSON
Contributors AMY CLARK LAURI DODD ALI EERNISSE TIFFANY HILFIKER RONNA LAWLESS MARGO NIEMEYER JAYME OLLENDIECK MARILYN REYNOLDS MARY BETH SCOTT MEGAN WICKHAM
Tribune Editor MICHAEL CRUMB
Photographs NIRMALENDU MAJUMDAR MARY BETH SCOTT MEGAN WICKHAM FACETS IS A MONTHLY PUBLICATION OF GATEHOUSE MEDIA IOWA HOLDINGS.
ADVERTISERS To advertise in Facets magazine, contact Tiffany Hilfiker at (515) 663-6973 PHONE (515) 663-6923 ADDRESS 317 Fifth St. Ames, IA, 50010 EMAIL mniemeyer@amestrib.com ONLINE www.amestrib.com/sections/ special-sections/facets
H
appy holidays! I hope they are filled with more joy than stress. I’m 28 and wanting, it seems, to take on more family gathering responsibilities. I even went as far as to suggest that I host Thanksgiving at my house in Iowa for my immediate family. I don’t know what got into my head — I’ve never cooked a full formal meal. The plan so far: it is a party of one because no one has gotten back and my only real plan for food was Cornish hens because it seems like a niffy holiday meal. Another fact to point out: I have never cooked a whole bird of any sort. In this issue of Facets, the women of the Ames Tribune and surrounding newspapers brought out their favorite holiday recipes. Hopefully we give you some ideas to change up your typical holiday meal and cut down on the stress of cooking.
On the cover: Ali Eernisse, left, and Jayme Ollendieck. Ali is displaying corn casserole and Jayme is displaying skinny broccoli salad. Photo by Nirmalendu Majumdar/GateHouse Iowa
FACETS • Table of contents savor 4
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Home-canned dill pickles
Keeping with family tradition
Skinny broccoli salad
A refreshing crunch for the table
Seven layer salad
A different take on lettuce
Cherry salad
Quick fluff salad with the tart kick of pineapple
10 Apple cranberry rosemary stuffing
Long name for a simply tasty dish
11 Spinach dip
Great opportunity to use vegetables as a spoon
12 Corn casserole
A side that stands the test of time
14 Green chili
Warm up an icy Midwest day
18 Baked macaroni and cheese
A holiday staple
20 Southwest chicken
Mix and leave it to cook
21 Sweet potatoes
It’s not the holidays without sweet potatoes
22 Lemon meringue pie
Can you say ‘Yum!’
24 Old fashioned banana crème pie
...instead of banana bread.
25 Flaky pie crust
Every good pie has a good crust
27 Apple butter sugar cookies
New twist on old standby
28 Wonderful winter squash
Bake it, roast it, steam it, boil it
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Dill Pickles M
y favorite canning recipe has to be this one. My grandma makes pickles every year and the cousins go through multiple quart jars at Thanksgiving and Christmas gatherings. This summer I decided to try my hand at canning and I’m so happy I did. The recipe says the pickles should sit for at least one month before eating for best flavor, but if you just can’t wait, they are still pretty good after sitting for two weeks. Another observation: using dill seed may leave a brown color to parts of the pickle. This is nothing to worry about it. They still taste delicious.
Dill size cucumbers or cut down to size 13 1/2 cups water 1 cup canning salt 6 1/2 cup vinegar
BY MARGO NIEMEYER GateHouse Iowa
Dill heads or dill seed Peeled garlic cloves (optional) Quart size canning jars Sugar (optional)
Wash and clean cucumbers. Place cucumbers in clean, hot jars. Make a brine of water, salt and vinegar. Boil brine for 15 minutes. In each jar of cucumbers, put 2 heads of dill or 1 tablespoon of dill seed, 1 teaspoon sugar and 1 peeled garlic clove. Cover with brine. Brine should be hot. Wipe lip of jar, put on hot lids. Set in canning water bath for 10 minutes. Remove from water and leave set until cooled. Pickles should be sealed for at least 1 month before eating for best flavor. Brine can be kept in refrigerator. Reheat any leftover brine for 15 minutes. Then make more pickles.
PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
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savor BY MEGAN WICKHAM GateHouse Iowa
Skinny
BROCCOLI salad S
kinny broccoli salad is a great side to throw together in a pinch and seems to be a staple at many holiday or family gatherings. It’s also a wonderful snack idea for when you a light, healthy crunch. 1 medium head of broccoli (about 8 ounces), chopped into small pieces 1/4 cup red onion, diced 1/4 cup sunflower kernels 1/4 cup dried cranberries
1/2 cup plain Greek yogurt 1 tablespoon sugar 1 tablespoon white vinegar Directions Cook broccoli (steam or microwave) until bright green and slightly tender. Let cool. Combine broccoli, sunflower kernels, raisins in a large bowl, add in yogurt, sugar and vinegar. Stir to combine. Eat right away, for refrigerate to serve later. PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
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Seven
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Layer Salad
1 head lettuce 1 cup celery 4 eggs (boiled and chopped) No. 2 (20 ounce) can of peas or 16 ounce bag of frozen 1/2 green pepper 1 medium onion
8 slices of bacon, chopped, or 2.8 ounce pouch of real bacon bits 2 cups preferred salad dressing (Miracle whip, Mayo, etc.) 2 tablespoons sugar 4 ounces shredded cheese
Shred medium head of lettuce and line 9 inch by 13 inch pan with it. Add chopped celery, eggs, peas, chopped green pepper, onion and bacon. Add ingredients a listed. Do not mix. Press layers down with hand, spatula or spoon. Mix salad dressing and sugar, pour over top. Sprinkle grated cheese on the dressing.
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Cherry Salad
PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
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T
his cherry salad is a dish my mom, Shirley Faaborg, started making decades ago. I began making it for my own family when I was in my 20s, and it became one of my son T.J.’s favorite things when we have big holiday meals. When he was a teenager, I would sometimes find him filling a cereal bowl with leftover salad for a snack! The cherry salad has a nice mixture of textures — plump cherries, crunchy English walnuts and a luscious mixture of whipped topping and condensed milk. It also has different flavor notes with some tang from the crushed pineapple and lemon juice and sweet from the little marshmallows. The almond extract is a lovely complement to the cherries. When I take this to a potluck, there are never leftovers!
BY RONNA LAWLESS GateHouse Iowa
Cherry Salad 14 ounce can sweetened condensed milk 1 tablespoon lemon juice (fresh or bottled) 1 teaspoon almond extract 21 ounce can cherry pie filling 1/2 cup English walnuts, coarsely chopped 8 ounce can crushed pineapple, drained well 3 cups mini marshmallows 8 ounce tub Cool Whip Mix together the sweetened condensed milk, lemon juice and almond extract. Mix in the cherry pie filling, walnuts and pineapple. Add the marshmallows and mix. Fold in the Cool Whip. Chill.
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PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
BY MARGO NIEMEYER GateHouse Iowa
Apple Cranberry rosemary stuffing 1/2 cup salted butter, diced into 1 tablespoon pieces 2 cups diced celery 1 1/3 cups chopped yellow onion 2 medium tart red apples, cored and chopped 1 bag (6 ounces) dried cranberries 4 teaspoon chopped parsley flakes 1 teaspoon chopped rosemary leaves 1 teaspoon dried thyme leaves 2 cups low-sodium chicken broth, as needed Instructions Preheat oven to 325 degrees. Melt butter in a large skillet over medium heat. Add celery and onion, season lightly with salt and saute until softened, about 10-13 minutes. Add in apples and saute until they begin to break down and soften slightly, about 3-4 minutes. Remove from heat, toss in
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cranberries, parsley, rosemary, thyme and sage. Pour dried bread cubes in an extra large mixing bowl. Pour apple mixture over bread cubes, season lightly with salt to taste then evenly pour in 1 cup of the chicken broth and gently toss mixture. Slowly pour in more broth as needed and gently toss until bread has nearly soaked entirely through. Spray a 13 inch by 8 inch baking dish with nonstick cooking spray. Pour bread mixture into baking dish and gently spread into an even layer. Cover baking dish with foil and bake in preheated oven 15 minutes then uncover and bake until warmed through and top is golden brown, about 15-25 minutes longer. Serve warm sprinkled with remaining 1 tablespoon parsley. Recipe adapted from McCormick.com
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1 tablespoons olive oil 2 carrots, finely shredded 1/2 onion, diced 2 cloves garlic 1 teaspoon salt 1/2 teaspoon black pepper 20 ounces spinach (fresh or frozen) 1 cup plain Greek yogurt 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice Directions Heat oil in pan, and add shredded carrots, onion, garlic, salt and pepper. Cook until onion is tender. Transfer to a medium bowl. If using fresh spinach, heat pan to
Spinach dip
medium and cook in batches until spinach is wilted. Place spinach in a colander or strainer in the sink and press out as much water as possible. Take strained spinach and place between several layers of paper towels and press out remaining liquid, adding more paper towel layers as needs. Chop dried spinach and add to the bowl with the vegetables. Add Greek yogurt, Worcestershire sauce and lemon juice, and stir to combine. Cover bowl and refrigerate until cool. Serve with crackers, baguette slices, pita or bagel chips or carrot and celery sticks. Makes about 12 servings.
BY MEGAN WICKHAM GateHouse Iowa
PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
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Corn Casserole BY ALI EERNISSE GateHouse Iowa
Serves 6 1 can corn, drained 1 can cream style corn 8 ounces sour cream 1 package Jiffy cornbread mix 4 tablespoons butter, melted Instructions: Spray the inside of the crock with cooking spray. Stir all the ingredients together and pour into the crock. Cook on high for 3 to 4 hours
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Green Chili 4 medium tomatillos, halved 3 anaheim peppers, seeded and cut in half 3 jalapeno peppers, seeded and cut in half 1 onion, diced 2 tablespoons olive oil 4 cloves garlic 1 tablespoon parsley 1 tablespoon cumin 1 1/2 teaspoon chili powder 8 ounce tomatoes (about 2 medium fresh), diced 1 pound diced pork loin, shoulder or roast 1 can (14.5 ounce) great northern beans 2 cups chicken stock 1 teaspoon salt, or to taste
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Directions Preheat oven to 425 degrees. Place the tomatillos and peppers on a baking sheet and drizzle with a tablespoon on olive oil. Roast until peppers start to brown and tomatillos are soft. When cooled, chop veggies into bite-sized pieces. Heat the other tablespoon of olive oil in a pan and cook onions, garlic and pork until pork is cooked through and onions are soft. When done, add pork and pepper mixtures into a slow cooker. Add in diced tomatoes, spices, broth, and salt and pepper to taste. Cook on low for 4 to six hours. Serve with sour cream, crackers or your favorite chili toppings Makes 4 servings.
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PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA 18 | FACETS | NOVEMBER 2017
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Baked Macaroni and Cheese BY JAYME OLLENDIECK GateHouse Iowa
1 pound macaroni pasta 1/2 cup flour 1/2 tablespoon pepper 1/2 tablespoon salt 1/2 cup panko bread crumbs 1 stick of butter 4 cups cheddar, sharp or white cheese 4 cups milk Cook the macaroni noodles. While cooking the pasta, in a separate pan, melt 1 stick of butter over medium heat. Add 1/2 cup flour, and whisk together until smooth. Add in 1/2-1 tablespoon salt and 1/2-1 tablespoon pepper. (the more you have, the spicier.) Slowly pour in 4 cups of 2 percent milk. Keep mixing until smooth. When sauce comes to a low boil, it will start to thicken. Put the Macaroni noodles in a 9 inch by 13 inch baking pan. Add 4 cups of cheese on top of the noodles. Then, add the creamy sauce to the top and let it melt the cheese. In a small skillet, melt 2 tablespoons butter over medium heat. Add in 1/2 cup panko bread crumbs. Stir until golden brown and sprinkle on top of the pasta and cheese sauce. Bake at 325 degrees for 12-15 minutes.
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savor BY MARY BETH SCOTT GateHouse Iowa
Southwest Chicken 4 chicken breasts 1 packet Fiesta Ranch mix 1 can black beans 1 can Rotel 1 can corn not drained 1 block cream cheese Cook on high in the slow cooker for 4 hours or on low for 6 hours Serve over rice or tortillas.
PHOTO BY MARY BETH SCOTT/ GATEHOUSE IOWA
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Sweet Potatoes 2 cups of brown sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup butter 4 cans of yams 1 teaspoon vanilla extract 1 bag marshmallows
Mix brown sugar, cinnamon, nutmeg, vanilla in Crockpot. Add sweet potatoes/yams, butter and sugar mix to coat on top. Cook on medium. Stir occasionally for 2 hours add marshmallows on top and sprinkle on some more brown sugar before serving.
BY MARILYN REYNOLDS GateHouse Iowa
PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA FACETS | NOVEMBER 2017 | 21
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Lemon Meringue Pie
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PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
savor Original recipe by Alton Brown, adapted LEMON FILLING 4 egg yolks (reserve whites for meringue) 1/3 cup cornstarch 1 1/2 cups water 1 1/3 cups white sugar 1/4 teaspoon salt 3 tablespoons butter 1/2 cup fresh lemon juice 3 tablespoon finely grated lemon zest 1 (9-inch) pre-baked pie shell (use store bought or easy recipe attached here) Directions: Adjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. (Pour water in first, then add in one ingredient at a time). Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks in the bowl, and stir until you have added at
least half of the mixture. (small amounts as you do not want to end up with scrambled eggs). Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 2-5 minutes. Mixture should be clear-ish and firm. (should stay on the back of the spoon when run through the mixture). Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until tips of meringue are golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
BY TIFFANY HILFIKER GateHouse Iowa
MERINGUE TOPPING 4 egg whites 1 pinch cream of tartar 2 tablespoons sugar Directions: Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form. Pipe onto lemon filling as desired.
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PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
Old Fashioned Banana Crème Pie
BY TIFFANY HILFIKER GateHouse Iowa
••• with Vanilla Bean Whipped Topping ••• 1 (9 inch) pie crust, baked *1 box vanilla wafer cookies, any brand, crumbled in food processor. Mix with melted butter (4-6 tablespoons) Press into pie crust pan, up edges also, and bake for 15-20 minutes at 350 degrees Cool completely FILLING 2 cups whole milk 1 cup heavy whipping cream 3⁄4 cup white sugar 1⁄3 cup all-purpose flour plus 3 tablespoons cornstarch 1⁄4 teaspoon salt 3 egg yolks, slightly beaten 2 tablespoons butter 2 teaspoon Vanilla bean paste (or best vanilla available) 3 or 4 bananas *optional — dash of cinnamon 24 | FACETS | NOVEMBER 2017
In a large saucepan, heat the milk just to boiling. Do not Scorch. In another saucepan, combine the sugar, flour and salt (and cinnamon if using); gradually stir in the boiling milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 slightly beaten egg yolks ready and stir a small amount of the hot mixture into beaten yolks. (Just a small amount at a time or you will end up with scrambled eggs). Add about 1/3 of the mixture to the yolks slowly and when thoroughly combined, stir yolks into remaining hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and mix in the butter and vanilla. Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. Let set in refrigerator for at least 3 hours. 6 to 8 hours is best for optimal setting. Refrigerate left overs. HOMEMADE VANILLA BEAN WHIPPED TOPPING 2 cups heavy whipping cream. Whip until soft peaks start to form in stand mixer or hand held mixer add 2 tablespoons sugar and 2 teaspoons vanilla bean paste. Continue whipping until stiff peaks form (total time could be up to 10 minutes). Pipe onto chilled pie. *If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
Flaky Pie Crust 1 3/4 cups all-purpose flour (plus approximately 1/4 cup reserved when rolling out dough) 2 teaspoons granulated sugar 3/4 teaspoon table salt 6 tablespoons very cold unsalted butter diced small 1/4 cup cold shortening 7 to 8 tablespoons ice water In a large bowl, whisk together flour, salt and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter
is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about two minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. You may also use a fork or pastry cutter to help the beginning process. Drizzle half ice water over mixture and rake through mixture with fingers until just moistened. Add remaining water 1 tablespoon at a time and comb through
savor BY TIFFANY HILFIKER GateHouse Iowa
mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. Do not overwork the dough or it will become tough and break when rolling. While rotating the bowl with one hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
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PHOTO BY NIRMALENDU MAJUMDAR/GATEHOUSE IOWA
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APPLE BUTTER
BY LAURI DODD GateHouse Iowa
Sugar Cookies
1 cup butter, softened 1/4 cup apple butter 1 cup granulated sugar 2 large eggs 3 large egg yolks 1 1/2 teaspoons vanilla extract 3/4 teaspoon almond extract 3 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt In a large bowl, cream butter, apple butter and sugar until light and fluffy. Beat in eggs, egg yolks, vanilla and almond extract. In another bowl, whisk flour, baking powder and salt. Add dry ingredients into wet ingredients and mix until just
combined. Do not overmix. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 1 hour. Preheat oven to 375 degrees. Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 tablespoons each, place onto prepared baking sheet. Put 1/4 cup of sugar and a pinch of salt in a dish. Stick the bottom of a glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip it’s even better. Bake for 10-12 minutes or until edges begin to brown. Let cool before frosting.
FROSTING 4 cups powdered sugar 1/4 cup apple butter 2 tablespoons melted butter 1 teaspoon vanilla extract In a medium-sized bowl, mix powdered sugar, apple butter, melted butter and vanilla extract together until combined. Frost cooled cookies and sprinkle with sprinkles.
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BY AMY CLARK Contributing Writer
Wonderful F Winter Squash
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all brings the new crop of hard-shelled squash to the grocery store. These winter squash add an abundance of super nutrients to the table. Orange-fleshed squashes are especially high in beta-carotene, a nutrient important for healthy skin, immune system and night vision. A half-cup of cooked orangeflesh winter squash provides about 50 calories, a nutritional bargain.
savor WINTER SQUASH PRIMER: Acorn: The most popular winter squash. It has an acorn shape with deep furrows blushed with flecks of orange and gold. Its rich golden-color flesh is delicious and sweet. If you normally just bake acorn squash with globs of butter and brown sugar, then try something new. BUTTERCUP: If you like the sweet flavor of acorn squash, than “buttercup” is a must-try. Its orange flesh is creamy and mild. The flavor is similar to sweet potatoes. Buttercup squash are flat and round with a turban-shaped top and dark green rind. It is delicious baked, steamed or simmered. BUTTERNUT: Nicknamed the “African bell.” Butternuts are softer than acorn or other types of squash and are easy to cut and prepare. This large squash has an elongated, bell shape and tan-colored rind. The yellow-orange flesh has a delicious flavor that goes well with pork and easily blends into a creamy heart-warming soup.
seasonings. Place on a foil-lined shallow baking pan and roast at 475 degrees for 35 to 45 minutes, stirring every 15 minutes. Roast until they’re folk-tender. STEAM OR BOIL: Cook peeled chunks in a small amount of simmering water or in a steamer until tender. Season and serve. • Roasted Winter Squash and Mozzarella Quesadillas Serves: 6 All you need: 6 cups cubed butternut squash 1 1/2 cups diced red bell peppers 1 tablespoon diced garlic 1 tablespoon olive oil 2 dashes salt 2 dashes black pepper 3/4 cup diced tomatoes 6 tablespoons diced onion 3 tablespoons chopped cilantro, divided 6 (8-inch) whole wheat tortillas 1 1/2 cups shredded fat-free SQUASH, page 30
SPAGHETTI: Now here is one fun squash! When cooked, the inside flesh resembles strips of spaghetti-shaped noodles. The flavor is very mild and makes the perfect accompaniment to flavorful sauces. It has a large and oblong shape with a yellow, semi-hard rind. Serve it in a variety of tasty ways. Squash is easy to cook by following the cooking tips below: COOKING DIRECTIONS: Get squash ready to use in a wide assortment of recipes from soup to dessert by baking, steaming or boiling. Roasting enhances squash’s natural sweetness. BAKE: Cut in half, remove seeds and place cut-side down in a baking dish. Bake at 350 degrees or microwave on high until tender. Scoop flesh for recipes using cooked squash. ROAST: Cut into chunks, peel cut off, toss with olive oil and FACETS | NOVEMBER 2017 | 29
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SQUASH continued from page 29
mozzarella cheese, divided 1/2 cup trimmed, thinly sliced green onions All you do: Preheat oven to 400 degrees. Mix the butternut squash, red pepper and garlic with olive oil, salt and black pepper. Spread vegetables on a foil-lined cookie sheet and roast for 20 minutes until they are tender and slightly caramelized. While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 tablespoon of cilantro. Set aside to be used as salsa. Lay tortillas on parchment-lined baking sheets. Place 1/4 cup mozzarella on one-half of each tortilla. Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas. Place in a 200 degree oven for 5 minutes, until the cheese is melted. Serve with fresh salsa on the side of the quesadilla. Tip: For easer cutting, soften small squash by cooking in the microwave oven on HIGH for 3 to 5 minutes or until shell can be pierced with a knife. Source: Recipe courtesy of Challenge.gov Recipes for Healthy Kids. Nutrition facts per serving: 290 calories, 6g fat, 1.5g saturated fat, 5 mg cholesterol, 46 g carbohydrate, 7 g fiber, 15g protein, 530 mg sodium
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• Chipotle Butternut Squash Soup Serves: 5 All you need: 2 cups diced, peeled butternut squash 1 small carrot, finely chopped 1 green onion 1/2 teaspoons ground cumin 1 tablespoons olive oil 2 garlic cloves, minced 2 cups vegetable broth, divided 1 (14.5-ounce) can no salt added diced tomatoes 1 (15-ounce) can no salt added black beans, rinsed and drained 3 oz. cream cheese 1/4 cup minced fresh basil 1 chipotle pepper in adobo sauce, chopped 1 (11-ounce) can Mexicorn, drained 2 cups fresh baby spinach Fresh sage, optional All you do: In a large saucepan sautÊ the squash, carrot, onion, and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly Transfer mixture to a blender; add tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process until smooth (1-2 minutes). Return to saucepan; stir in beans, corn, and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage. Enjoy! Recipe adapted from TasteofHome. com This information is not intended as medical advice. Please consult a medical professional for individual advice.
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