Tomatoes, Cream Cheese, and lots of flavor!

These last couple weeks I've been having fun trying out some new recipes and flavor combinations. The Cauliflower and Butternut stew has so many ingredients, but somehow they all work so well together.  

The Ravioli and the Pasta dish are only two examples of my new love for cream cheese. Such a versatile cheese: low in sodium, firm and yet ever so meltable. 

And lastly, puffed pancakes are not just for breakfast and syrup. Enjoy!

Cauliflower and Butternut Squash Stew

Multiple Servings/Family Size (includes 3 servings of vegetables)

Olive Oil

1 Large Onion, chopped

Garlic

1 Medium Butternut Squash, peeled and cubed

1 Head of Cauliflower, cut into small florets

Ground Turkey

1 can low sodium diced Tomatoes, or 2 medium Tomatoes, diced

1 carton low sodium Chicken Broth

1 large can Hominy

Black Pepper to taste

1 Tbsp Red Wine Vinegar

1 Tbsp White Vinegar

1 Tbsp Parsley

1 tsp Ground Sage

1 tsp Coriander

1 tsp Cumin

1 tsp Chili Power

1 tsp. Paprika

Toss butternut squash and cauliflower with olive oil and black pepper. Roast on baking sheet until browned.

In a large soup pot, sauté onions, ground turkey and garlic. Add tomatoes, hominy, roasted vegetables and broth. Add vinegar and spices. Bring to a boil, then simmer for 20-30 minutes.

Sweet Potato Ravioli

1 Serving (includes 1 servings of vegetables)

(Adapted from www.petitekitchenesse.com)

2 cups flour

½ cup water

2 Sweet Potatoes, peeled and chopped

¼ cup Cream Cheese

Paprika

Chili Powder

Garlic Powder

Black Pepper

Herbs

Balsamic Vinegar

Parmesan Cheese

Mix Dough. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap and let rest.

Boil sweet potatoes until very soft. Drain water and add cream cheese and spices. Mix well.

Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.

Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork.

Bring a pot of water to a boil, and add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy, sauté for a few minutes in a oiled frying pan. Top with herbs, parmesan cheese and balsamic vinegar.

Savory Puffed Pancake

1 Serving (includes 2-3 servings of vegetables)

Olive Oil

Onion, chopped

Zucchini, sliced

2 Eggs

¼ cup Flour

¼ cup Milk

Garlic

Thyme

Black Pepper

Paprika

Mustard

Sauté vegetables in a small amount of olive oil. Set aside.

Mix together eggs, flour, milk and spices.

Grease a medium sized baking dish. Add vegetables, then pour on batter.

Bake at 425 degrees for about 15-20 minutes, or until golden and puffed.

Serve with mustard.

Pasta with a Healthy Pink Sauce

1 Serving (includes 2-3 servings of vegetables)

Olive Oil

Vegetables of your choice

Garlic

Black Pepper

Herbs

Pasta of your choice

½ small can of Tomato Pasta

1 Tbsp water

1-2 Tbsp Cream Cheese

Parmesan Cheese

Cook pasta according to instructions on package.

Sauté vegetables of your choice in small amount of olive oil. When browned, add herbs, tomato paste, water and cream cheese. Stir well. Pour on top of pasta. Add parmesan if desired.

On the Road and on the Trails

Over Christmas and New Years I was in Colorado visiting my extended family. While there, my aunt chose to cook the week's meals from Mr. Tupman's collection. It was a great honor to have my family try my recipes! We did a lot of eating and a lot of hiking, having the fortunate effect of balancing each other out. Here are some pictures. Enjoy!

We are professional on the road-sandwich-makers.

Every year, our family makes a birthday cake for Jesus. This is my sister and cousin making the cake on Christmas morning.

Decorating the Jesus Cake with an angel cut-out and powdered sugar.

All ready to eat!

A hike up Horse Thief Trail

View from Cheyenne Canon

My sous chef, Holly

Making Balsamic Vegetables over Pasta.

Dinner time!

Lunch on the trail.

View from the Red Rock Reservoir

The drive back to the Midwest.

 

Oranges, Stews, Crepes and Quiches

Oranges are a wonderful fruit. For the past couples weeks I've been eating one orange a day, and it has been a delicious way to increase the Vitamin C in my diet.

Here are a few recipes I've made this past week, now that I'm back from vacation and in my own kitchen.    

As you might remember, my crock pot met its untimely death when it fell from the top of my refrigerator. But now I have a new one. This first recipe is its inauguration.

South American Beef Stew

Multiple Servings/Family Size (includes 3-4 servings of vegetables)

Olive Oil

Beef chuck roast or brisket
1 onion, diced

4-5 cloves of Garlic, cut in half

1 small can green chili peppers
2-3 Sweet Potatoes, cut into chunks

1-2 Zucchini, diced
1 can low sodium diced tomatoes
1 tsp. cumin

1 tsp. chili powder
Black Pepper to taste

1 carton low sodium Chicken Broth

I would recommend adding carrots, potatoes and peas, I just didn’t have any on hand when I made this.

Directions: Heat oil in frying pan over medium-high heat. Season roast with pepper; brown on both sides. Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low about 8-12 hours, or until meat pulls apart easily.

Tomato and Spinach Crepes

1 Serving (includes 2 servings of vegetables)

1 egg

1/3 cup Milk

1/3 cup Flour

Paprika

Garlic Powder

Black Pepper

Spinach

Tomatoes, diced

Cream Cheese

Combine egg, milk, flour in medium bowl. Add paprika and garlic powder to taste. Pour 1/3 of batter onto greased frying pan. Cook until slightly browned. Repeat for remaining batter.

Spread cream cheese and layer with spinach and tomatoes (or any other vegetables you like). Sprinkle with more paprika and black pepper. Roll and serve.

Pesto Quiche with Sun Dried Tomatoes

1 Serving (includes 3 servings of vegetables)

2 eggs

2-3 Tbsp. Milk

Paprika

Garlic Powder

Black Pepper

Broccoli, chopped

Onion, diced

Sun Dried/Dehydrated Tomatoes, crushed/chopped

1 Tbsp. Pesto (store-bought or homemade substitute by 

   combining Basil (fresh or dried) with olive oil, garlic and 

   Parmesan cheese)

Mashed Potatoes (either homemade or from dried flakes)

Parmesan Cheese

Combine and beat eggs, milk and spices in a medium bowl. Add chopped vegetables and pesto.

Grease a small baking pan and layer bottom with mashed potatoes. Pour on egg mixture. Top with Parmesan cheese.

Bake at 350 degrees for 40-45 minutes, or until top begins to brown.