I think that next week I am going to post sweet treats and desserts...let me know if you have any random ingredients lying around that you want to create something out of and/or clean out the pantry!
2 teaspoons toasted Sesame Oil
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups Brussel sprouts, halved
2 cups sliced Bok Choy, white stalks included
2 medium carrots
8oz mushrooms (any type will work, but sliced baby portabellas or white button are the best)
1 tablespoon lemon juice
Combine toasted Sesame Oil, caraway seed, salt and pepper in a small bowl and set aside. Fill a large saucepan with 1" water and insert a steamer basket. Place the brussel sprouts and carrots in a steamer basket and bring water to a boil, cover, reduce heat to medium and steam for 10 minutes. Add Bok Choy and mushrooms and steam onther 5 minutes, or until brussel sprouts are cooked to your desired tenderness. Carefully remove vegetables from pot and place in serving bowl. Pour oil mixture over veggies and toss gently to coat. Serve immediately.
Pumpkin, Walnut, Orange "ravioli"
1/2 cup chopped California walnuts
1 small onion, finely chopped
1 (15 oz) can solid-pack pumpkin
1/4 cup thawed, frozen orange juice concentrate, divided
2 Tbsp chopped fresh sage, divided
1 salt and freshly ground black pepper, to taste
8 extra-wide (10-inch) lasagna noodles
1 cup canned fat-free, reduced-sodium chicken broth
1 cup finely shredded Swiss chard
Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.
Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add onion and sauté, stirring occasionally, 3 minutes. Reduce heat to medium and add pumpkin, 2 tablespoons of the orange juice concentrate, 1 tablespoon of the sage and 6 tablespoons of the walnuts; stir and heat through. Season with salt and pepper. Set aside; keep warm.
Cook lasagna noodles according to package directions; drain well. Cut each noodle into 3 equal-sized rectangles. Set aside; keep warm.
To make the sauce, in a small saucepan over medium heat combine broth, chard and the remaining 2 tablespoons concentrate and 1 tablespoon sage. Set aside; keep warm.
To assemble ravioli, for each serving place 3 noodle pieces on a dinner plate; top each with 2 1/2 tablespoons of the pumpkin mixture. Cover each with another noodle piece. Drizzle with sauce and sprinkle with the remaining 2 tablespoons walnuts, dividing equally.
Low-Fat Carrot Cake
2 egg whites
2 cup flour
2 cup sugar
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 cup pureed figs or prunes (baby food jars)
2 cup peeled and grated carrots
1 can (8 oz) crushed pineapple (reserve juice)
1 cup raisins
1/2 cup chopped walnuts
1 cup powdered sugar, for glaze
Preheat oven to 350ºF.
In a small mixing bowl, lightly beat together eggs and egg whites. Into a separate large mixing bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in the egg mixture into flour mixture.
Add pureed figs, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended.
Turn mixture into a 13 x 9 x 2-inch baking pan that has been sprayed with nonstick vegetable spray. Bake in preheated oven for 35 to 40 minutes.
While cake cools, blend powdered sugar with 2 tablespoons of reserved pineapple juice. Drizzle over cake.