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 Warm Up to Fall

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Candy Candy
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PostSubject: Warm Up to Fall   Fri Oct 10, 2008 9:06 pm


With the fresh fruits of summer now fading into memory and the weather turning cool, a whole new season of produce comes to the fore. Take advantage with these menus.

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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:08 pm

With summer's heat gone and winter's chill yet to come, the crisp, cool days of fall offer a welcome opportunity for alfresco dining—whether in your own backyard or on a leaf-peeping hike. Our two menus set the right mood by echoing autumn's vibrant hues and flavors. Golden butternut squash, rosy tomato soup, and russet-toned pumpkin bread reflect the changing colors of the leaves, while sage, walnuts, and apples complement the menu with rich tastes befitting this time of year.

You can prepare most of the dishes well in advance and enjoy them at room temperature—meaning you can savor them at your leisure. However, our Lunch Under the Trees menu works best for a backyard experience, where the food does not have to travel far from home. If you're planning a hike, quick road trip, or picnic, pack up our easily totable Autumn Picnic menu, and enjoy it in a scenic spot along the trail.

Lunch Under the Trees (Serves 4)
Because the pasta salad can't be made too far in advance, this menu is best for a backyard meal.

Antipasto Plate
Creamy Tomato-Balsamic Soup
Pumpkin-Walnut Focaccia with Gruyere
Cavatappi Pasta Salad with Walnut-Sage Pesto
Apple Crumb Croustades

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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:16 pm


Pumpkin-Walnut Focaccia with Gruyère






The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat.

This recipe goes with Chicken and Ham Sandwich with Artichoke-Tomato Spread

Yield
2 loaves, 8 servings each (serving size: 1 wedge)

Ingredients
3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts
Preparation

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

Preheat oven to 400°.

Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.


Nutritional Information
Calories:169 (30% from fat)
Fat:5.6g (sat 2.3g,mono 1.7g,poly 1.4g)
Protein:5.8g
Carbohydrate:25.6g
Fiber:1.4g
Cholesterol:11mg
Iron:1.7mg
Sodium:219mg
Calcium:65mg

_________________
La vita e' un dono meraviglioso non sciuparlo
Life is a wonderful gift so' do not ruin it  




Last edited by BOLLICINA on Wed Oct 15, 2008 8:17 am; edited 2 times in total
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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:18 pm

Creamy Tomato-Balsamic Soup



Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.

Yield
4 servings (serving size: about 1/2 cup)

Ingredients
1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)
Preparation

Preheat oven to 500°.

Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.


Nutritional Information
Calories:120 (35% from fat)
Fat:4.7g (sat 3g,mono 1.5g,poly 0.1g)
Protein:3.8g
Carbohydrate:14.9g
Fiber:1.7g
Cholesterol:23mg
Iron:1.7mg
Sodium:452mg
Calcium:120mg

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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:23 pm

Antipasto Plate






A creamy red bell pepper dip and sweet-savory caponata spread are paired with thinly sliced prosciutto from the deli and purchased crackers for an easy antipasto plate. Add fresh fruit and use an assortment of crackers, if you prefer. Both the dip and the spread can be made and refrigerated up to a day in advance; serve them chilled or at room temperature.

Yield
4 servings (serving size: 3 tablespoons dip, 3 tablespoons spread, 4 crackers, and 1/2 ounce prosciutto)

Ingredients
Dip:
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
3 tablespoons part-skim ricotta cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons 1/3-less-fat cream cheese
3/4 teaspoon honey
1/8 teaspoon salt
1 (5 1/2-ounce) bottle roasted red peppers, rinsed and drained

Spread:
4 plum tomatoes, quartered and seeded
2 garlic cloves
1 medium eggplant (about 1 pound), cubed
1/2 medium onion, peeled and cut into 4 wedges
1 teaspoon olive oil
1/8 teaspoon salt
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1/4 teaspoon anchovy paste

Remaining ingredients:
16 water crackers
2 ounces very thin slices prosciutto
Preparation

To prepare dip, combine raisins and 2 tablespoons vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Let stand 10 minutes; drain. Place raisins, ricotta, and next 6 ingredients (through bell peppers) in a food processor; pulse until well combined.

Preheat oven to 450°.

To prepare spread, combine tomatoes, garlic, eggplant, and onion on a foil-lined jelly-roll pan; toss gently to combine. Drizzle with oil; sprinkle with 1/8 teaspoon salt. Toss to coat. Arrange vegetables in a single layer on pan. Bake at 450° for 20 minutes or until vegetables are lightly blistered and eggplant is tender, stirring after 10 minutes. Cool slightly. Place vegetable mixture, 2 tablespoons basil, 2 tablespoons vinegar, and anchovy paste in a food processor; pulse until combined. Serve dip and spread with crackers and prosciutto slices.


Nutritional Information
Calories:226 (30% from fat)
Fat:7.5g (sat 2.5g,mono 2.9g,poly 0.6g)
Protein:10.2g
Carbohydrate:33.1g
Fiber:1.4g
Cholesterol:22mg
Iron:1.8mg
Sodium:687mg
Calcium:72mg

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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:26 pm

Apple Crumb Croustades



This is a romantic dessert because two people share each free-form tart. You can cut them in half and serve on two plates, or just dig into one with two forks.

Yield
4 servings (serving size: 1/2 croustade)

Ingredients
Crust:
1 cup all-purpose flour (about 4 1/2 ounces)
1/8 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3 1/2 tablespoons ice water

Filling:
2 cups chopped peeled Granny Smith apple (about 2 medium)
1 1/2 tablespoons fresh lemon juice
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 tablespoon water
1 large egg white

Topping:
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/2 teaspoons chilled butter, cut into small pieces
Preparation

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and 1/8 teaspoon salt in a medium bowl; cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 3 1/2 tablespoons ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Divide dough into 2 equal portions. Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 10 minutes. Uncover dough; place dough circles on a baking sheet lined with parchment paper.

Preheat oven to 350°.

To prepare filling, combine apple and juice; toss to coat. Add 1/4 cup sugar, 1 tablespoon flour, 1/8 teaspoon salt, and 1/8 teaspoon cinnamon; toss to combine. Place half of apple mixture in the center of each dough circle, leaving a 2-inch border; fold edges of dough toward center, pressing gently to seal (dough will only partially cover apple mixture). Combine 1 tablespoon water and egg white; brush mixture gently over outside of crust.

To prepare topping, combine 2 tablespoons flour, 1 tablespoon sugar, 1/8 teaspoon salt, and 1/8 teaspoon cinnamon; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle mixture evenly over apple mixture in the center of each croustade. Bake at 350° for 45 minutes or until golden.


Nutritional Information
Calories:320 (29% from fat)
Fat:10.4g (sat 5.1g,mono 4.1g,poly 0.5g)
Protein:5g
Carbohydrate:52.7g
Fiber:1.8g
Cholesterol:26mg
Iron:2.2mg
Sodium:313mg
Calcium:29mg

_________________
La vita e' un dono meraviglioso non sciuparlo
Life is a wonderful gift so' do not ruin it  




Last edited by BOLLICINA on Wed Oct 15, 2008 8:17 am; edited 1 time in total
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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:29 pm

Fig and Cream Cheese Bars



With the honeyed flavor of dried figs, a sweet cream cheese layer, and a buttery, crumbly crust, these bars garnered our Test Kitchens' highest rating. Store leftovers in an airtight container in the refrigerator for up to five days.

Yield
30 servings (serving size: 1 bar)

Ingredients
1 1/3 cups all-purpose flour (about 6 ounces)
3/4 cup packed brown sugar
1/2 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
Cooking spray
2 cups dried figs, stems removed
1 cup water
1/2 cup granulated sugar, divided
3 tablespoons fresh lemon juice
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 large egg
2 teaspoons powdered sugar
Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and salt, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into a 13 x 9-inch baking dish coated with cooking spray.

Combine figs, water, and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender and sugar dissolves. Cool slightly. Place fig mixture and juice in a blender; process until smooth. Gently spread fig mixture over prepared crust.

Place remaining 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Pour over fig mixture; spread to edges. Bake at 350° for 30 minutes or until set and lightly browned. Cool in pan on a wire rack; sprinkle with powdered sugar.


Nutritional Information
Calories:125 (28% from fat)
Fat:3.9g (sat 2.1g,mono 1.4g,poly 0.2g)
Protein:1.8g
Carbohydrate:21.7g
Fiber:1.5g
Cholesterol:17mg
Iron:0.7mg
Sodium:84mg
Calcium:33mg

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Life is a wonderful gift so' do not ruin it  


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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:32 pm

Marinated Chickpeas




This zesty side dish holds up well for two or three days. Try tossing leftovers with penne or rigatoni for a main-dish pasta salad.

Yield
6 servings (serving size: 1/2 cup)

Ingredients
1/4 cup chopped fresh flat-leaf parsley
1/4 cup kalamata olives, pitted and coarsely chopped
1/4 cup pickled banana peppers, coarsely chopped
1/4 cup (1 ounce) crumbled feta cheese
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh rosemary
2 (15-ounce) cans chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 garlic cloves, minced
Preparation

Combine the first 7 ingredients in a medium bowl. Combine juice, oil, and garlic, stirring with a whisk. Drizzle over bean mixture; toss to coat. Chill at least 1 hour.


Nutritional Information
Calories:162 (30% from fat)
Fat:5.4g (sat 1.2g,mono 2.9g,poly 0.9g)
Protein:5.6g
Carbohydrate:23.7g
Fiber:4.4g
Cholesterol:4mg
Iron:1.6mg
Sodium:305mg
Calcium:63mg

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Life is a wonderful gift so' do not ruin it  


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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:35 pm

Chicken and Ham Sandwich with Artichoke-Tomato Spread





This recipe yields more sandwiches than you'll need, but you'll be glad for the leftovers. Wrap the two extra sandwich wedges in plastic wrap, and refrigerate for up to one day. Remember to pat the focaccia dough out into a larger, thinner circle so the bread won't be too thick.

Yield
6 servings (serving size: 1 wedge)

Ingredients
1/4 cup chopped drained oil-packed sun-dried tomato halves
1 garlic clove
1/2 (14-ounce) can quartered artichoke hearts, drained
1 loaf Pumpkin-Walnut Focaccia with Gruyère, cut in half horizontally
4 ounces chopped roasted skinless, boneless rotisserie chicken breast
4 ounces thinly sliced 33%-less-sodium ham (about 1/8 inch thick)
2 cups trimmed arugula
Preparation

Combine first 3 ingredients in a food processor; process until smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with Gruyère; top with chicken, ham, and arugula. Place top half of bread on sandwich. Cut sandwich into 6 wedges.


Nutritional Information
Calories:315 (29% from fat)
Fat:10.3g (sat 3.8g,mono 3.6g,poly 2.3g)
Protein:19.3g
Carbohydrate:38.5g
Fiber:3.2g
Cholesterol:42mg
Iron:3.1mg
Sodium:649mg
Calcium:115mg

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PostSubject: Re: Warm Up to Fall   Fri Oct 10, 2008 9:39 pm

Cavatappi Pasta Salad with Walnut-Sage Pesto



The flavorful pesto clings to the corkscrew-shaped pasta. Any small pasta, such as farfalle, penne, or seashell, would also work well. The pesto sauce darkens upon standing, so try to serve the salad shortly after tossing the ingredients.

Yield
4 servings (serving size: 2 cups)

Ingredients
2 1/2 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
3/4 teaspoon salt, divided
1/2 cup fresh flat-leaf parsley leaves
2 1/2 tablespoons chopped walnuts
2 tablespoons fresh sage leaves
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1 garlic clove
1/3 cup fat-free, less-sodium chicken broth
3 cups cooked cavatappi pasta (about 6 ounces uncooked)
4 cups torn arugula
1/4 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
Preparation

Preheat oven to 450°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.

Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.

Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.


Nutritional Information
Calories:325 (30% from fat)
Fat:10.9g (sat 1.4g,mono 5.5g,poly 3.3g)
Protein:8.5g
Carbohydrate:51.8g
Fiber:5.5g
Cholesterol:0.0mg
Iron:2.8mg
Sodium:493mg
Calcium:140mg

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