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 Harvest Beet Salad19051295275With a mix of beets, greens, and citrus, this colorful salad will brighten up any meal! Beets and oranges are packed with vitamin C, making it a great choice for boosting immunity and fighting illness. For even more color, try using both red and golden beets. This wonderful salad will brighten your plate and spice up your dinner!Ingredients: 1 pound beets, roots and stems trimmed? cup + 3 Tablespoons olive oil4 shallots, peeled and halved2 oranges2 Tablespoons balsamic vinegar? teaspoon sugar? teaspoon Dijon mustard12 ounces mixed greens3 Tablespoons sunflower seeds 1 teaspoon salt1 teaspoon ground black pepperPreparation:1. Preheat the oven to 450 degrees F. 2. Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork-tender, about 1 hour.3. While beets are roasting, place shallots in a small bowl. Drizzle with an additional 2 tablespoons of olive oil, sprinkle with salt and pepper and toss well.4. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.5. Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.6. Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.7. In a small bowl, whisk together the vinegar, sugar, mustard, salt and pepper, and the remaining 3 tablespoons of olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.Makes 9 cups Approximate nutrition information per ?-cup serving:Total CaloriesTotal FatSaturated FatCholesterolDietary FiberProteinCarbohydrate 100kcal 6g 1g 0mg 2.5g 2g 11gVitamin AVitamin CVitamin EFolateCalciumIronSodium 25% 31% 9% 11% 4% 8% 170mg/7%Balsamic & Parmesan Roasted Brussels Sprouts114300180975Don’t underestimate these little sprouts, they pack a big punch of flavor! Parmesan and pine nuts make these veggies extra filling and completely satisfying. Just one bite and you will discover a perfectly crispy shell covering a toasty soft center. The sweet and tangy flavor of the balsamic vinegar couples perfectly with the Brussels sprouts to make a perfect side dish!Ingredients: ?2 pounds Brussels sprouts, trimmed and halved lengthwise? cup extra-virgin olive oil? cup balsamic vinegar2 teaspoons garlic powder1 teaspoon salt1 teaspoon black pepper, ground ? cup pine nuts? cup parmesan cheese, shreddedPreparation:1. Preheat oven to 425 degrees F.2. In a large bowl, toss the Brussels sprouts, olive oil, balsamic vinegar, garlic powder, salt and pepper together.3. Space the Brussels sprouts out in a single, even layer on a large rimmed baking sheet. 4. Transfer the baking sheet to the oven, roasting the Brussels sprouts until they are cooked through and golden brown in color, approximately 30 to 35 minutes.5. Remove from the oven and sprinkle the Brussels sprouts with the pine nuts and parmesan cheese. 6. Transfer to a serving dish. Serve hot. Makes 8 cups. Approximate nutrition information per ?-cup serving: Total Calories Total Fat Saturated Fat Cholesterol Dietary Fiber Protein Carbohydrate 240kcal19g3g5mg5g6g15gVitamin A Vitamin C Vitamin E Folate Calcium Iron Sodium 18%160%20%18%10%11%400mg/17%Creamy Kale-Basil Pasta Salad1152400Put a twist on your traditional pasta salad with the use of kale: a superfood that is a good source of iron, fiber, and many other vitamins and minerals. This creamy, savory, and colorful salad is a quick and easy side dish to make. Its balanced flavors allow it to be paired with most any main course.Ingredients: 8 ounces dried ziti, or other small pasta1 cup fresh kale, lightly packed? cup fresh basil leaves, lightly packed2 Tablespoons parmesan cheese, shredded2 cloves garlic, quartered? teaspoon salt? teaspoon ground black pepper1 Tablespoon olive oil1 Tablespoon water? cup light mayonnaise? cup cherry tomatoes, halved2 cups green peppers, chopped2 cups tomatoes, diced1? cups red onion, choppedPreparation:1. Prepare pasta according to package directions. Use a strainer to drain pasta. Rinse with cold water and set aside to continue draining. 2. Add kale, basil, parmesan cheese, garlic, salt, pepper, olive oil, and water to a food processor. Process until a smooth paste forms. 3. In a large bowl, combine the paste, mayonnaise, and cooked pasta. Mix until well-coated. 4. Cover and chill up to 24 hours, but at least for 4 hours. Prior to serving, top the pasta with cherry tomatoes, green peppers, diced tomatoes, and red onion.Makes 8 cups. Approximate nutrition information per ?-cup serving:Total Calories Total Fat Saturated Fat Cholesterol Dietary Fiber Protein Carbohydrate 100kcal4g<1g3mg1.5g2.5g15gVitamin A Vitamin C Vitamin E Folate Calcium Iron Sodium 9%36%2%9%2%4%80mg/3%Pomegranate Glazed Acorn SquashThis dish has fall written all over it. The creamy squash enrobed in cherry glaze makes for a delightful accompaniment to any meal. The sweet golden notes of acorn squash are showcased by the bright, warming flavors of cherry. Pomegranate arils add a pop of crunch and sparkling flavor, creating a dreamy dish that is sure to please. 114300180975Ingredients: ?1 medium acorn squash, raw1 Tablespoon olive oil 1 cup 100% cherry juice? cup sugar, granulated? teaspoon salt2 Tablespoons butter, unsalted 2 Tablespoons pomegranate arils Preparation:1. ?Preheat oven to 425 degrees F.2. ?Halve and seed the squash and cut it into thin wedges.3. Toss the squash wedges with olive oil and place on a baking sheet. Roast the squash until tender, about 20 minutes.4. While the squash is roasting, combine cherry juice, sugar and salt in a deep skillet. Cook on medium heat until thickened, about 5 minutes.5. Add the squash to the skillet with the cherry glaze. Add the butter and pomegranate arils to the skillet. Lightly toss to coat the squash. Serve hot. Makes 2? cups. Approximate nutrition information per ?-cup serving: Total Calories Total Fat Saturated Fat Cholesterol Dietary Fiber Protein Carbohydrate 190kcal7g3g12mg4g1g30gVitamin A Vitamin C Vitamin E Folate Calcium Iron Sodium 11%17%7%5%5%6%240mg/10%Pressure Cooker Paella1152400This elaborate rice dish is made simple by utilizing the pressure cooker. Not to mention, it also cooks in just a fraction of the time! Consisting of paprika and saffron, the dish has a warm, yet subtle background heat. Top this dish with Spanish shrimp or another protein of choice for a completed main dish with balanced flavors.Ingredients: 2 Tablespoons olive oil1 medium yellow onion, chopped3 garlic cloves, minced1 teaspoon kosher salt? teaspoon ground pepper? cup dry white wine2 cups long-grain white rice2 teaspoons smoked paprika? teaspoon saffron threads, crumbled4 cups low-sodium vegetable broth? cup pitted green olives1 cup roasted red bell peppers, slicedPreparation:1. Place olive oil in a stovetop pressure cooker over medium-high heat. Add onion and garlic to the cooker and sauté until translucent, about 3 to 4 minutes. Add pepper and 1 teaspoon of salt.2. Add wine to the cooker. Scrape the browned bits off the bottom of the cooker. Continue cooking about 2 minutes, or until the wine is reduced by half. Stir in rice, paprika, and saffron. Continue stirring and cooking for about 1 minute, until rice grains are well-coated. 3. Pour vegetable broth into the cooker. Stir in the remaining teaspoon of salt. Cover the pressure cooker while increasing the heat to high. Bring the cooker to pressure. Once it comes to pressure, reduce heat to medium-high. Cook for 5 minutes.4. Release the pressure from pressure cooker. Stir in olives and roasted bell peppers. Serve.Makes 9 cups. Approximate nutrition information per 1-cup serving:Total Calories Total Fat Saturated Fat Cholesterol Dietary Fiber Protein Carbohydrate 220kcal5g<1g0mg2.5g3.5g38gVitamin A Vitamin C Vitamin E Folate Calcium Iron Sodium 7%9%5%24%4%13%440mg/18%Pumpkin Bread1152400Sugar and spice and everything nice! A quick bread, meaning it is made with a batter rather than a dough and is leavened with something other than yeast or eggs, comes together super fast and is the perfect Fall dessert or sweet snack. This moist and rich bread is full of warm spices that will make you want to cuddle up in front of a fire or jump in a pile of fallen leaves. Ingredients: 3? cups all-purpose flour2 teaspoons baking soda1 teaspoon baking powder2 teaspoons salt1 teaspoon ground nutmeg1 teaspoon ground allspice1 teaspoon ground cinnamon? teaspoon ground cloves3 cups white sugar1 cup canola oil4 eggs, beaten 2 cups pumpkin puree? cup waterFor the glaze: 1 cup powdered sugar1 teaspoon cinnamon ? teaspoon vanilla extract2 tablespoons waterPreparation:1. Preheat oven to 350 degrees F. Grease two standard loaf pans.2. In a medium mixing bowl combine flour, baking soda, baking powder, salt, nutmeg, allspice, cinnamon, and cloves.3. In a separate large bowl with an electric mixer, blend sugar, oil, and eggs. Stir in pumpkin puree. 4. Slowly blend the flour mixture into the pumpkin mixture. While blending, add water incrementally. Pour the batter equally into the two prepared loaf pans.5. Bake for 90 minutes. Let cool for 10 minutes before removing from pans. Makes 2 loavesApproximate nutrition information for 1-1” slice Total Calories Total Fat Saturated Fat Cholesterol Dietary Fiber Protein Carbohydrate 380kcal14g1g40mg2g4.5g61gVitamin A Vitamin C Vitamin E Folate Calcium Iron Sodium 68%1%15%3%5%4%420mg/18%Pumpkin Seed Salad19051295275A mix of savory and sweet, this salad is perfect for fall. It combines sweet cranberries with salty pumpkin seeds, topped with a tangy dressing to create a colorful start to a meal. You can even start from a whole pumpkin; try roasting the pumpkin seeds yourself and use the fresh pumpkin puree in another recipe!Ingredients: 1 Tablespoon honey1 teaspoon whole-grain Dijon mustard ? teaspoon ground cinnamon? teaspoon salt ? teaspoon freshly ground black pepper2 Tablespoons apple cider vinegar 2 Tablespoons water 1 Tablespoon extra-virgin olive oil5-ounces fresh baby spinach ? cup cranberries, dried? cup pumpkin seed kernels, roasted and salted 2 ounces Manchego cheese, thinly slicedPreparation:1. Whisk together honey, Dijon mustard, cinnamon, salt, and pepper in a small bowl until smooth.2. Add vinegar, water, and olive oil. Whisk until combined.3. In a large bowl, combine spinach, cranberries, and pumpkin seeds.4. Add vinaigrette to the mixture. Toss until well coated.5. Divide the salad evenly among 4 plates. Arrange Manchego cheese slices evenly over each salad. Serve immediately.Makes 6 cups.Approximate nutrition information per 1-cup of serving:Total CaloriesTotal FatSaturated FatCholesterolDietary FiberProteinCarbohydrate 170kcal 9g 3g 6mg 2g 4.5g 21gVitamin AVitamin CVitamin EFolateCalciumIronSodium 32% 11% 4% 12% 13% 8% 210mg/9%Spanakopita1152400Spanakopita is a triangular Greek pastry made by using phyllo dough. The savory filling is composed of spinach and onions, and often feta cheese. Spanakopita is commonly served as an appetizer, but can also be a unique side dish. The suffix “pita” refers to “pie” in Greek culture. Uncooked spanakopita stores well in the freezer. If too much is prepared prior to cooking, save the dough for a later date! Ingredients: ? cup vegetable oil2 large yellow onions, chopped2 (10 ounce) packages frozen chopped spinach - thawed, drained, and squeezed dry 2 Tablespoons chopped fresh dill2 Tablespoons all-purpose flour8 ounces feta cheese, crumbled4 medium eggs, lightly beaten? teaspoon sea salt1 teaspoon ground black pepper1? -16 ounce packages phyllo dough? pound unsalted butter, melted Preparation:1. Preheat oven to 350 degrees F (175 degrees C).2. Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. 3. Mix in spinach, dill, and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat.4. Mix in feta cheese, eggs, salt, and pepper. 5. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. 6. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to prevent it from drying out.7. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping Tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.8. Place filled phyllo dough triangles on a large baking sheet, and brush with the remaining butter. Bake in the preheated oven until golden brown, approximately 50 minutes.Makes 47 pastries. Approximate nutrition information per 1 pastry (made with 1 heaping Tablespoon filling):Total Calories Total Fat Saturated Fat Cholesterol Dietary Fiber Protein Carbohydrate 130kcal10g5g35mg1g2.5g7gVitamin A Vitamin C Vitamin E Folate Calcium Iron Sodium 33%3%6%8%5%4%130mg/6%Spanish-Style Garlic Shrimp1152400This simple dish consists of minimal ingredients, yet packs a punch of bold flavor by incorporating garlic and subtle spice. Face your fears by using the whole shrimp and utilizing the shells for extra savoriness. Serve over paella for a uniquely delicious combination! Ingredients: 12 cloves garlic1 pound large shrimp, peeled, shells reserved? teaspoon baking soda? cup extra-virgin olive oil1 teaspoon kosher salt? teaspoon red pepper flakes1? teaspoons sherry vinegar2 Tablespoons fresh parsley leaves, choppedPreparation:1. Peel and devein all shrimp to clean. Do not throw away shells. Instead, keep them in a bowl off to the side.2. Finely mince 4 garlic cloves and place in a separate large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Roughly chop remaining 4 cloves and set aside. 3. Add the cleaned shrimp to the bowl with minced garlic. Add baking soda, 3 tablespoons olive oil, and ? teaspoon salt. Toss to combine. Set aside.4. Add shrimp shells to skillet with smashed garlic, red pepper flakes, and the remaining 5 tablespoons olive oil. Set skillet over low to medium-low heat, so the oil gently bubbles. Stir occasionally for 10 minutes, or until shells are deep ruby red, garlic is golden brown, and oil is strongly aromatic.5. After 10 minutes, strain mixture through a fine mesh strainer into a small bowl. Press the shrimp shells down to extract as much oil as possible. Discard shells and garlic.6. Pour aromatic oil back into the skillet. Turn heat to medium-high. Once oil is shimmering, add roughly chopped garlic to the pan. Stir constantly for about 1 minute.7. Add shrimp and cook for about 2 minutes, tossing shrimp constantly to ensure cooking on all sides. When cooked, shrimp should be bright pink and white in color.8. Add sherry vinegar, parsley, and ? teaspoon of remaining salt. Stir to combine. Serve immediately.Makes 25 shrimp. Approximate nutrition information per 5 shrimp:Total Calories Total Fat Saturated Fat Cholesterol Dietary Fiber Protein Carbohydrate 230kcal23g3g44mg<1g5.5g3gVitamin A Vitamin C Vitamin E Folate Calcium Iron Sodium 4%7%3%2%3%2%647mg/27% ................
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