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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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
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