Two great recipes for fall

Image by digiyesica via Flickr

Posted on Wed, Oct. 19, 2011

By STAFF

www.healinglifestyles.com

The fall is a great time to get fresh ingredients from the farmers' market and treat yourself and your family to delicious and healthy comfort foods, such as these two dishes below.

Pumpkin Pancakes

Recipe courtesy of The Heartland Spa

Yield: 6 servings

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1 cup fat-free (skim) milk
• 2 tablespoons cholesterol-free egg substitute
• 2 tablespoons canola oil
• 2 tablespoons honey
• 1/2 teaspoon vanilla

Preparation

1. In small bowl, combine flours, baking powder and spices. In large bowl, combine pumpkin, milk, egg substitute, oil, honey and vanilla.
2. Pour dry ingredients over pumpkin mixture; stir just until dry ingredients are moistened. Do not overmix.
3. Cover pancake batter; refrigerate 30 minutes to thicken slightly.
4. Lightly grease griddle or large skillet and heat until hot. For each pancake, spoon 2 tablespoons batter onto hot griddle.
5. Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden. Serve immediately.
   

Artichoke Veggie Loaf

Courtesy of Green Valley Spa

Ingredients

• 1 cup brown rice, cooked
• 1/2 cup artichoke hearts, minced
• 1/4 cup sliced mushrooms
• 1/4 cup cauliflower, minced
• 1/4 cup minced carrot
• 1/4 cup Swiss chard
• 3 tablespoons minced onion
• 2 teaspoons garlic, finely minced
• 3 teaspoons sun-dried tomatoes, minced
• 1 cup tofu, crumbled
• 1/3 cup egg whites
• 2 teaspoons onion powder
• 2 teaspoons soy sauce, low sodium
• 3 teaspoons Jensens Protein Seasoning
• 1/4 cup sliced almonds

Preparation

1. Preheat oven to 400 degrees.
2. Cook rice according to the package.
3. Mix artichoke, mushrooms, cauliflower, carrots, Swiss chard, minced onion, garlic and tomatoes together.
4. Crumble tofu into mixture and add egg whites.
5. Stir in soy sauce, protein seasoning and onion powder.
6. Add rice and mix everything together.
7. Put into a 8-1/2 x 4-1/2 loaf pan that has been sprayed with vegetable spray. Fill 3/4 full. Bake for 50 minutes to an hour.
8. Place almonds in a baking dish and bake for 2 to 3 minutes in the oven while baking loaf. Serve with almonds sprinkled on top.

Healing Lifestyles and Spas is a website that focuses on natural living. Their mantra is "Live Mindfully, Travel Consciously, Eat Joyfully." They believe that spa living - being mindful of how we live, eat and travel - is a day-to-day experience, not an occasional practice. To read more, log on to www.healinglifestyles.com. To sign up to get a daily tip in your inbox, go to http://www.healinglifestyles.com/index.php/tip-signup
Healing Lifestyles, www.healinglifestyles.com

Taken from KansasCity.com; source article is below:
Two great recipes for fall

 

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Mimicked Recipes

By Mary Smith | Email the author | April 17, 2011


Make your favorite restaurant meals at home.

Have you ever wanted to make something from your favorite restaurant at home but didn’t know how to replicate it?  Maybe you are not sure what all the ingredients are or how long to cook it.  Maybe you think it’s impossible to get the same taste at home.

I recently came across a website dedicated to “copycat” recipes from your favorite chain restaurants.  You can search by restaurant name such as Olive Garden or Panera Bread Company or by the actual menu item.  For example, I love the broccoli and cheddar soup at Panera.  I found the copycat recipe and made it at home.  It was amazing!  I honestly couldn’t tell the difference. 

While these recipes are not the actual recipe from the restaurant (they would never give them up!), they are close copies that have been prepared in a test kitchen and tweaked to match the original.

This is my new go-to site to find Olive Garden’s awesome salad dressing recipe or the Bloomin’ Onion from Outback Steakhouse.  Over 1500 chain restaurant copycats are posted.  The sitewww.copykat.com is the brainchild of Stephanie Manley who began the website as a way to preserve her family’s recipes for future generations. 

Now you can enjoy your restaurant favorites without leaving the comfort of your own home!   You may even save some “dough” as well!

IHOP Buttermilk Pancakes

• 1 ¼ cups flour
• 1 ½ teaspoons baking powder
• 2 ½ teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1/8 cup vegetable oil
• 1 egg, slightly beaten
• 1 ½ cups buttermilk

Directions: Place first five ingredients into a bowl.  Add buttermilk, oil and egg.  With a spoon, mix all the ingredients and beat until smooth.  Heat a frying pan or griddle on medium low heat.  Pour a little oil or cooking spray onto pan.  Pour batter to desired size.  Let batter set until small bubbles appear on top.  Flip and finish cooking.  Serve warm with your favorite syrup.  Makes nine 5-inch pancakes. 

Olive Garden’s Chicken and Gnocchi Soup

• 1 cup chicken breast, cooked and diced (you can use a rotisserie chicken)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1 14-ounce can chicken broth
• ½ cup celery, finely diced
• 2 garlic cloves, minced
• 1 cup carrots, finely shredded
• 1 cup onion, finely diced
• 1 cup fresh spinach, coarsely chopped
• 1 tablespoon extra virgin olive oil
• ½ teaspoon thyme
• ½ teaspoon parsley
• Freshly grated parmesan cheese
• 1 pound potato gnocchi

Directions: Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat.  When the onion becomes translucent, add the flour and make a roux.  Let the butter and flour mixture cook for about one minute before adding the half and half.  Cook gnocchi according to package directions.  Set aside.  Into the roux, add the carrots and chicken.  Once the mixture becomes thick, add the chicken broth.  Once the mixture thickens again, add the cooked gnocchi, spinach and seasonings.  Simmer until soup in heated through.  Makes eight servings.

Taken from lawrenceville.patch.com; source article is below:
Copycat Recipes

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Blueberry Lemon Loaf

If you love eating bread, and you would rather bake yours than buy from the store, here's a bread recipe that will surely be tasty and healthy.

Remember, organic ingredients are not only healthy and beneficial to people, but to the environment as well.

Ain't that a double bonus now?

---

Blueberry Lemon Loaf
(Serves eight) 

Ingredients:

• 1½ cups all purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 1/3 cup softened butter
• 2 eggs
• 1 lemon (squeeze the juice and grate the peel)
• ½ cup milk
• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar

Directions:

1. Preheat the oven to 350°F and grease a 9x5–inch loaf pan.
   
2. Blend flour, baking powder, and salt together in a bowl.
   
3. In a large bowl, beat the butter and sugar together with an electric mixer.
   
4. Add the eggs one at a time and continue beating while adding the lemon peel. Alternately add in the flour and milk (divide into about three portions) and beat until the batter is smooth.
   
5. Mix in the blueberries and pour into the loaf pan.
   
6. Bake for 60–70 minutes until a toothpick inserted in the center comes out clean and the top is golden.
   
7. In the meantime, prepare the syrup that will go on top by combining the lemon juice and granulated sugar in a microwave–safe bowl.
   
8. Microwave for 30–45 seconds until the mixture begins to boil, and stir.
   
9. Poke holes in the top of the loaf and pour the syrup over the top to ensure that the loaf absorbs it.
   
10. Let it sit for 30 minutes before serving.

---

Above particular recipe is taken from The Tartan page, specifically here.
Another rendition of the same recipe can be found in GropRecipe.com's version here.

Don't forget to enjoy!!!

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Bite-Sized Fun

Chicken Rouland
brought to you by NTUC FairPrice


FairPrice Chicken Cocktail sausages are tasty and fun eats for the young and young at heart

---

ANNETTE TAN

food@mediacorp.com.sg

As a kid, eating pigs-in-a-blanket thrilled me to bits. A pork sausage wrapped in a fluffy pancake, drizzled with maple syrup — what a wonderful dish, with a cute name, too!

Since then, I’ve found it hard to resist those little cocktail sausages that keep showing up at house parties, no matter what my age.

Some people skewer them into pineapples, some tuck them between mini hotdog buns, while others throw them into spicy devil curry.

And really, what’s not to like?

The FairPrice Chicken Cocktail sausages are tasty and trans-fat free, and they are easy and quick to prepare, whether you boil, steam or sauté them.

They are also ideal at children’s parties — one bite and it’s gone; no fuss, no mess.

These chicks-in-a-blanket have been gilded slightly with string and parchment, but if that’s too fiddly for you, just serve the pancakes on one plate and the chicken cocktails on another.

Then tell your children that the fun is in assembling it themselves!

You can make your own pancakes with the recipe that follows, or buy some ready-made mini pancakes from the frozen section, which — let’s be honest — makes life that much easier.

FairPrice Chicken Cocktail 500g ($3.95) is available from all FairPrice supermarkets.


Chicks in a blanket

• 2 cups plain flour
• 1/4 sugar
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/4 cups buttermilk
• 4 eggs
• 1/4 cup butter, melted and cooled
• 1 packet FairPrice Chicken Cocktail
• butter for greasing

1. Sift the flour, sugar, baking powder, baking soda and salt into a mixing bowl.
2. Make a well in the centre of this mixture.
3. In another bowl, mix the eggs, buttermilk and melted butter. Pour this mixture into the well and stir by hand until the batter is evenly moistened.
4. You can now use this pancake batter or store it for up to 12 hours in the fridge.
5. To cook chicken cocktails, place in a pot of boiling water for 3 minutes. Drain and set aside.
6. To make pancakes, grease a non-stick skillet with a bit of butter. Heat skillet over medium heat.
7. Pour a small amount of pancake batter onto the skillet to form a small circle. Cook for five minutes or until small bubbles start to appear and pop on the surface.
8. Flip pancake and cook on the other side for a further five minutes or until golden brown. Repeat with the rest of the batter.
9. To assemble, wrap each sausage in a pancake and serve.

From TODAY, Food - Thursday, 18-March-2010
-----

Blogged with the Flock Browser

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Honey Madeleines

Brought to you by FairPrice

GOOD BUTTER BEST

The secret to good cake is to use good butter. And the secret to bettering good butter is to brown it

ANNETTE TAN, food@newstoday.com.sg

It's almost impossible to write about madeleines and not mention Proust (the famed French novelist who had waxed lyrical about these treats, placing them in the consciousness of many a dessert lover in the process).

But while the delicate madeleine is a wonderful cake indeed, it is only magical if you share Proust's childhood - which of course, few of us do.

Nevertheless, I have found that what is better than a madeleine are these honey madeleines. These will make a convert out of any non-madeleine lover. They are soft, moist and rich with the scent and flavour of good quality honey and butter.

Indeed, good butter with a rich texture and subtle flavour is important when it comes to turning out exquisite confections. A lesser quality butter, which usually has a strong, oily taste, can ruin a perfectly good cake.

Good butter, nevertheless, can be bettered by browning. Browned butter is the secret that adds depth to some of the world's best cakes and pastries, like the financier (the French gold bar-shaped cakes) and Thai coconut crepes.

For this recipe, I used FairPrice Pure Creamery Butter, which is made with high quality fresh cream in Australia and certified Halal. It has a rich, smooth texture that's ideal for baking, be it cakes, cookies or breads like brioche.

To get the best out of these madeleines, use a more mellow or floral flavoured honey. The result is full-flavoured delicacies that have a hint of toffee and that go down easily with a cup of coffee or tea.

FairPrice Butter ($2.95, 250g) is available at all FairpPrice supermarkets.

Honey Madeleines

Makes 24

• 170g FairPrice Butter, plus extra for buttering the moulds
• 4 large eggs
• 1/2 cup sugar
• 1 1/2tbsp dark brown sugar
• 3 1/2 tbsp honey
• 1 cup plain flour
• 1/2 cup cake flour
• 2 tsp baking powder
• 1/4 tsp salt

1. In a small skillet, melt butter over medium heat. Let the butter cook until some of the milk solids fall to the bottom of the skillet and turn a rich hazelnut brown, about 10 minutes.
2. Strain the browned butter through a fine sieve into a small bowl.
3. Place eggs, sugars, and honey in a bowl and use an electric mixer to whisk till pale and foamy, around 2 to 3 minutes.
4. Sift both flours, baking powder and salt over the egg mixture and use a rubber spatula to gently fold in.
5. Add the brown butter and fold in till blended.
6. Cover the batter and refrigerate for at least 8 hours, or overnight.
7. Preheat oven to 200°C.
8. Liberally butter the Madeleine moulds, then spoon the batter evenly into the moulds. Fill them up to about half a centimetre from the rim of each mould.
9. Bake for 5 to 7 minutes, until golden brown.
10. Let cool completely on a rack before serving.

From TODAY, Makan – Thursday, 02-Jul-2009

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