Sloppy Joes

I always loved Sloppy Joes when I was a kid; here is a version which sneaks in a few extra vegetables.

1 t olive oil
2 c. chopped mushrooms
1 c. chopped onion
1/4 c. chopped celery
1/2 c. chopped carrot
2 garlic cloves, minced
12 oz. ground meat (lean beef or turkey)
1/4 c. ketchup
1 T red wine vinegar
1 T Worcestershire sauce
1 8 oz. can tomato sauce

Heat oil in a deep frying pan on stove top. Add mushrooms through ground meat and saute until meat is browned. Stir in remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

–Adapted from Cooking Light

Pumpkin Scones

While I love to share my cooking success stories, I think it’s just as important to share the ‘learning opportunities’. The first time I tried to make these pumpkin scones last weekend, I forgot to add the brown sugar and didn’t realize my mistake until they were already in the oven.

I was hopeful that when I followed the recipe correctly, the scones would make a good Halloween treat to bring to work. I started baking right when I got home from class, excited about the project. However, when I took the brown sugar out of the cabinet, it was a solid block. After a few rounds in the microwave next to a bowl of water, the sugar seemed soft enough, so I measured it out and continued on.

As I was mixing the dough, a problem became quickly apparent. The sugar was not soft enough to incorporate into the dough. I had a bowl of lovely pumpkin dough with brown sugar rocks. At this point, I decided to put the scones in the oven, hoping that perhaps the sugar would melt right in while they were baking, and no one would ever know. When I took them out of the oven, the brown sugar rocks had indeed melted…..and burned.

So now I have over a dozen pumpkin scones with a burnt brown sugar crust. It’s almost midnight, and my kitchen is closed. I am posting the recipe because I still believe it is a good one. With a fresh box of brown sugar, hopefully the third time will be the charm. Happy Halloween!

1/4 c. whole wheat pastry flour
1 3/4 c. unbleached white flour
1/2 c. brown sugar
1 t cinnamon
1 t pumpkin pie spice
1 t baking powder
1/4 t baking soda
1/4 t salt
5 T unsalted butter, cold
1/2 c. buttermilk
1/3 c. canned pumpkin puree
1 t vanilla extract

Preheat oven to 375 degrees. Spray a cookie sheet with nonstick cooking spray.
Combine flours, brown sugar, cinnamon, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture, until it resembles coarse crumbs.
In a separate small bowl, stir together pumpkin puree, buttermilk and vanilla. Pour into flour mixture just until it forms a soft dough.

Turn dough out onto a lightly floured surface and knead gently, just three or four times. Pat dough into a circle about 1-1/2 inches thick. Cut into 8 equal wedges (like slices of pie). Transfer to prepared cookie sheet and bake at 375F for 20 minutes.

-Low Fat Cooking by Stephanie Gallagher

Moroccan Lentil Stew

This stew made a wonderful lunch. If you like things spicy, add crushed red pepper.

1 c. dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
2 (14 oz.) cans diced tomatoes, with juice
1 T curry powder
1/2 t salt
2 c. water
8 oz. pkg. frozen cut green beans, thawed

Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

Edamame Lo Mein

This dish is very colorful, but you could easily substitute whatever vegetables you have available. Be sure to mix very thoroughly before serving to ensure the sauce is well distributed.

8 oz. whole-wheat spaghetti
2 c. frozen edamame (shelled soybeans)
4 scallions, thinly sliced
1/4 c. oyster sauce or vegetarian “oyster” sauce
1/4 c. rice wine
3 T reduced-sodium soy sauce
2 t sesame oil
2 T canola oil
2 medium carrots, cut into matchsticks
1 zucchini, cut into matchsticks
10 oz. package sliced mushrooms

Cook the pasta and edamame in a large pot of boiling water for 8-10 minutes, and drain. Whisk scallions, oyster sauce, rice wine, soy sauce, and sesame oil in a small bowl. Heat canola oil in a large nonstick skillet over high heat. Add carrots, zucchini, and mushrooms and cook, stirring often, until softened, about 10 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

-Adapted from Eating Well

Ham, Cheese, and Spinach Bake

This is a great dish for brunch, especially if you have leftover ham.

2 c. shredded fat-free cheddar cheese or soy cheese
2 c. fat-free cottage cheese
2 c. fat-free egg substitute
8 oz. lean ham, diced (about 1 1/2 cups)
1 10oz. box spinach, thawed and drained
2 T flour
2-3 medium potatoes, scrubbed (unpeeled)

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside. Coat a 13×9 inch baking dish with nonstick cooking spray. Slice the potatoes 1/4″ thick, and line the bottom and the sides of the pan with the slices to form a crust. Pour the egg mixture over the potatoes. Bake, uncovered, at 375F for 1 hour, or until the filling is set and the top is touched with brown. Allow to sit for 5 to 10 minutes before cutting into squares.

Maple Corn Pudding

My cooking club theme this month was “Maple”, and we had a great dinner. The menu included Maple Glazed Ham, Maple Butternut Squash, a green salad with Maple Dressing, and the Maple Corn Pudding which I made. For dessert, we had a delicious Maple Apple Crisp.

This recipe has the consistency of cream corn. It tasted fine, but is not something I would make again.

4 eggs
1/2 c. pure maple syrup
1/2 c. butter
20 oz. frozen whole kernel corn

Beat eggs until foamy. Add maple syrup. Melt butter and add, mixing well. Place frozen corn in greased baking dish. Pour egg mixture over the corn. Bake at 350 degrees for 1 hour until crusty brown.

-Farm & Ranch Guide Recipes

Turkey Stew

Last weekend’s roast turkey became this weekend’s turkey stew! I enjoyed it as written, but you may want to whisk in some flour to make it thicker.

2 t oil
2 c. sliced mushrooms
1 c. chopped onion
2 c. chopped baby carrots
1/2 c. chopped celery
12 oz. cooked turkey, cut into small chunks
1 10.5 oz. can fat-free chicken gravy
1 c. chicken broth
1/2 t salt
1/4 t black pepper
1/2 c. frozen green peas
1/2 c. frozen corn

In a large pot, heat oil and add mushrooms, onions, celery, and carrot. Cook for 10 minutes, stirring frequently. Add turkey, gravy, broth, salt, and pepper. Reduce heat to low and simmer for 15 minutes, until the vegetables are tender. Add peas and corn and simmer for 10 minutes until heated through.

-Adapted from “Quick Meals in 30 Minutes or Less”

Strawberry Balsamic Dressing

This is perfect for the summer, when fresh strawberries are abundant. You can slice the remaining fruit and add it to the salad greens.

1/3 c. mashed strawberries
1/2 c. olive oil
3 T balsamic vinegar

-Adapted from Bon Appetit

Pumpkin Muffins

I have a few recipes for pumpkin muffins, but this one is the easiest, and the muffins freeze very well.

1 box spice cake mix (any brand)
1 15 oz. can pumpkin

Mix cake mix and pumpkin. Do not add any other ingredients listed on the box. Bake as directed.