Market Recipes

pumpkin-bourbon pudding

2009-10-01T08:43:00.001-04:00

pumpkin-bourbon pudding

Prep: 25 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour

ingredient

2 tablespoons bourbon or 2 tablespoons orange juice plus 1 teaspoon vanilla
1/4 cup golden raisins or dark raisins
Nonstick cooking spray
1 slightly beaten egg white
1 slightly beaten egg
1 15-ounce can pumpkin
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/3 cup quick-cooking rolled oats
2 tablespoons brown sugar
2 teaspoons butter or margarine, melted

directions

In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

Lightly coat eight 6-ounce soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.

In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

Bake in a 375 degree F. oven about 30 minutes for soufflé dishes or custard cups, 40 to 45 minutes for large dish, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving. Makes 8 servings

nutrition facts

Calories 169,
Total Fat (g) 4,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 0,
Cholesterol (mg) 35,
Sodium (mg) 58,
Carbohydrate (g) 30,
Total Sugar (g) 21,
Fiber (g) 2,
Protein (g) 4,
Vitamin A (DV%) 0,
Vitamin C (DV%) 5,
Calcium (DV%) 9,
Iron (DV%) 8,
Other Carbohydrates (d.e.) 2,
Fat (d.e.) .5,
Percent Daily Values are based on a 2,000 calorie diet

Submitted By Porter Leggett

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Italian Pork Chops

2009-10-01T08:41:00.000-04:00

Italian Pork Chops
The trio of fennel, Italian seasoning, and balsamic vinegar lends authentic Italian flavor to these meaty chops.

SERVINGS: 6 servings
CARB GRAMS PER SERVING: 29

Rated Not yet rated

Nutrition Facts Per Serving:
Servings: 6 servings
Calories 279
Total Fat (g) 5
Saturated Fat (g) 2
Monounsaturated Fat (g) 2
Polyunsaturated Fat (g) 1
Cholesterol (mg) 60
Sodium (mg) 323
Carbohydrate (g) 29
Total Sugar (g) 8
Fiber (g) 4
Protein (g) 28
Vitamin A (DV%) 0
Vitamin C (DV%) 38
Calcium (DV%) 8
Iron (DV%) 13
Diabetic Exchanges
Starch (d.e.) 1
Vegetables (d.e.) 2
Lean Meat (d.e.) 3
1 medium onion, chopped
6 pork rib chops (with bone), cut 1/2 inch thick (about 2 1/2 pounds)
2 teaspoons dried Italian seasoning, crushed
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 14-1/2-ounce cans no-salt-added diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 medium zucchini, halved lengthwise and cut crosswise into 1-inch pieces
2 tablespoons cornstarch
2 tablespoons cold water
4 ounces dried orzo, cooked according to package directions
1. Place onion in a 5- to 6-quart slow cooker. Place half of the pork chops atop onions. Sprinkle with half of the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together cornstarch and the cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables. Serve with orzo.
Submitted by Porter Leggett
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Shepherd's Pie

2009-09-18T10:08:00.001-04:00

Shepherd's Pie

This updated dinner-in-a-dish, sometimes called hamburger pie, includes less meat, more vegetables, and fewer potatoes than the traditional version.

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 41

Nutrition Facts Per Serving:

Servings: 4 servings
Calories 279
Total Fat (g) 2
Saturated Fat (g) 1
Cholesterol (mg) 35
Sodium (mg) 287
Carbohydrate (g) 41
Fiber (g) 7
Protein (g) 25

Diabetic Exchanges

Starch (d.e.) 2
Vegetables (d.e.) 2
Very Lean Meat (d.e.) 2

2	medium potatoes (about 10 ounces), peeled and quartered
1	medium parsnip, peeled and cut up
1/4	cup plain low-fat yogurt
1/8	teaspoon salt
12	ounces uncooked ground turkey breast or 90-percent or higher lean ground beef
1/2	cup chopped onion
1	10-ounce package frozen mixed vegetables
1/4	cup water
1	14-1/2-ounce can no-salt-added stewed tomatoes*
1/2	of a 6-ounce can (1/3 cup) no-salt-added tomato paste
1	tablespoon snipped fresh thyme or sage or 3/4 teaspoon dried thyme or sage, crushed
1	tablespoon Worcestershire sauce
1/4	teaspoon ground black pepper

Preheat the oven to 375 degrees F. In a covered medium saucepan, cook potatoes and parsnips in enough boiling water to cover about 20 minutes or until tender. Drain well. Mash with a potato masher or with an electric mixer on low speed. Gradually add yogurt and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.

Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is brown. Drain well. Stir mixed vegetables and the water into turkey mixture. Bring to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until vegetables are tender.

Stir in undrained stewed tomatoes, tomato paste, thyme, Worcestershire sauce, and pepper. Heat through. Divide turkey mixture among four 12- to 16-ounce individual casseroles or ramekins, or transfer mixture to a 1 1/2-quart casserole. Pipe or drop mashed potato mixture in mounds atop hot turkey mixture.

Bake for 20 to 25 minutes or until potatoes are heated through. Makes 4 servings.

Submitted by Porter Leggett

burger-potato bites

2009-09-08T17:00:00.002-04:00

burger-potato bites

Prep: 15 minutes
Bake: 18 minutes
Cook: 5 minutes

ingredients

16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
1 lb. ground beef or turkey
2 to 3 tsp. grilling seasoning blend
4 slices cheddar cheese, cut into quarters (4 oz.)
4 cherry tomatoes, sliced
Mustard, ketchup, dairy sour cream, and/or dill pickle slices

directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.

2. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.

nutrition facts

Calories 121,
Total Fat (g) 9,
Saturated Fat (g) 4,
Cholesterol (mg) 28,
Sodium (mg) 152,
Carbohydrate (g) 3,
Total Sugar (g) .2,
Fiber (g) .4,
Protein (g) 7,
Vitamin A (DV%) 0,
Vitamin C (DV%) 3,
Calcium (DV%) 6,
Iron (DV%) 4,
Percent Daily Values are based on a 2,000 calorie diet

Submitted by: Porter Leggett

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fresh corn and chicken chowder

2009-08-29T15:12:00.002-04:00

fresh corn and chicken chowder

Start to Finish: 30 minutes

ingredients

12 oz. skinless, boneless chicken breast halves or chicken thighs
4 fresh ears of sweet corn
1 32-oz. container reduced-sodium chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1 cup milk
1-1/4 cups instant mashed potato flakes
Salt and ground black pepper
Crushed red pepper (optional)

directions

1. In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper. Makes 4 servings.

nutrition facts

Calories 269,
Total Fat (g) 3,
Saturated Fat (g) 1,
Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 54,
Sodium (mg) 721,
Carbohydrate (g) 33,
Total Sugar (g) 7,
Fiber (g) 3,
Protein (g) 29,
Vitamin A (DV%) 0,
Vitamin C (DV%) 58,
Calcium (DV%) 9,
Iron (DV%) 8,
Percent Daily Values are based on a 2,000 calorie diet

Submitted By: Porter Leggett

Honey Orange French Toast

2009-08-23T12:57:00.003-04:00

Submitted by: Porter Leggett

Slices of French bread are dipped in a batter of eggs, orange juice and honey, then cooked in a skillet until golden brown.

Ingredients

12 slices French (baguette) bread, about 1/2-inch thick
3 large eggs
1/4 cup milk
Juice from 4 oranges (about 1 1/3 cups)
2 Tbsp honey
Confectioners sugar

1. In medium bowl, lightly beat eggs and milk. 2. Mix in honey and orange juice. 3. Dip each slice of bread into the egg mixture; cook in a non-stick skillet until lightly browned on both sides. 4. Sprinkle with confectioners sugar to serve.

Notes:

Number of Servings: 4-6

tenderloin with grilled corn relish

2009-08-16T14:19:00.001-04:00

tenderloin with grilled corn relish

Rated by 4 people

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Prep: 30 Min.
Grill: 28 Min.

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ingredients

3 ears corn, husks and silks removed
4 center-cut beef tenderloin steaks, cut 2 inches thick (about 2 lb. total)
4 slices bacon
1/2 cup finely chopped yellow onion
3/4 cup half-and-half or light cream
2 Tbsp. finely chopped fresh dill
1 Tbsp. finely chopped fresh tarragon

directions

1. Lightly coat corn and steaks with extra virgin olive oil. Season steaks with 1/2 tsp. salt and 1/4 tsp. pepper. Let steaks stand at room temperature while grilling corn.

2. For charcoal grill, place corn on rack over medium-hot coals. Cover; grill 10 minutes or until golden, turning occasionally. (For gas grill, preheat grill to medium-high. Grill as above.) Set corn aside. With grilling tongs, carefully push coals to one side of grill and, if necessary, add more coals for medium-hot heat.

3. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 13 to 15 minutes more for medium rare (145 degrees F); remove. Cover with foil; set aside.

4. For corn relish, in skillet over medium coals, cook bacon. Drain on paper towels; reserve drippings in skillet. Cut kernels from cob. Cook onion in drippings over medium coals until tender, 3 minutes, stirring often. Add corn and half-and-half. Bring to boiling; reduce heat. Simmer 3 minutes or until thickened. Add crumbled bacon and herbs; spoon over steaks. Serves 4.

nutrition facts

Calories 701,
Total Fat (g) 42,
Saturated Fat (g) 15,
Monounsaturated Fat (g) 18,
Polyunsaturated Fat (g) 3,
Cholesterol (mg) 189,
Sodium (mg) 699,
Carbohydrate (g) 17,
Total Sugar (g) 3,
Fiber (g) 2,
Protein (g) 62,
Vitamin A (DV%) 0,
Vitamin C (DV%) 13,
Calcium (DV%) 9,
Iron (DV%) 23,
Percent Daily Values are based on a 2,000 calorie diet

Submitted by: Porter Leggett

melon salad with sweet sesame dressing

2009-08-09T10:31:00.002-04:00

Submitted by: Porter Leggett

Start to Finish: 30 min.

ingredients

• 1/3 cup sugar

• 3 Tbsp. champagne vinegar or white wine vinegar

• 1/2 tsp. kosher salt or salt

• 1/2 tsp. ground ginger

• 3 Tbsp. vegetable oil

• 3 Tbsp. extra-virgin olive oil

• 1-1/2 tsp. sesame seeds, toasted

• 1/2 tsp. toasted sesame oil

• Dash cayenne pepper

• 2 cups cut up seedless watermelon

• 2 cups cut up cantaloupe

• 2 cups cut up honeydew

• 1 cup sliced English cucumber

• Lettuce leaves

• Snipped fresh cilantro (optional)

• Crisp cooked bacon, drained and crumbled (optional)

directions

1. In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat. Place in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.

2. In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat. Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon. Pass remaining dressing. Makes 6 servings.

nutrition facts

• Calories 233, Total Fat (g) 15, Saturated Fat (g) 2, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 6, Cholesterol (mg) 0, Sodium (mg) 186, Carbohydrate (g) 26, Total Sugar (g) 24, Fiber (g) 2, Protein (g) 2, Vitamin C (DV%) 59, Calcium (DV%) 3, Iron (DV%) 4, P

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Blackberry Sangria

2009-08-02T10:27:00.002-04:00

Submitted By: Porter Leggett

Prep: 20 min. - Chill: 4 hrs.

Ingredients

4 cups fresh blackberries
3/4 cup sugar
1 1/2 cups water
2 750-ml. bottles rosé wine
1 cup cognac
1/4 cup lemon or lime juice
3 cups sliced peaches and/or plums
Fresh basil sprigs (optional)

Directions

1. For the syrup, in a medium saucepan* combine 2 cups of the berries, the sugar, water, and a dash of salt. Bring to boiling; reduce heat and simmer 10 minutes stirring occasionally. Remove from heat; cool slightly. Strain through a colander, pressing gently without crushing the fruit; discard berries. Cool syrup.

2. For sangria, in a gallon jar or pitcher combine the blackberry syrup, rosé wine, cognac, lemon juice, fruit, and a few sprigs of basil, if desired. Cover and refrigerate 4 to 24 hours.

3. Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).

4. *Test Kitchen Tip: Use a nonreactive saucepan, such as Teflon-lined, enamel, stainless steel, or silver. The acid in the berries may react with metal.

Nutrition Facts

Calories 109,
Total Fat (g) 0,
Saturated Fat (g) 0,
Monounsaturated Fat (g) 0,
Polyunsaturated Fat (g) 0,
Cholesterol (mg) 0,
Sodium (mg) 6,
Carbohydrate (g) 11,
Total Sugar (g) 8,
Fiber (g) 1,
Protein (g) 1,
Vitamin C (DV%) .1,
Calcium (DV%) 0,
Iron (DV%) 0,
Percent Daily Values are based on a 2,000 calorie diet

Grilled Eggplant and Sweet Pepper Sandwiches

2009-07-29T15:57:00.004-04:00

Submitted by Porter Leggett

Prep: 20 minutes

Grill: 7 minutes

Ingredients

2 medium green, red, and/or yellow sweet peppers
1 medium eggplant (about 12 ounces), cut into 12 slices
1 tablespoon olive oil
8 1/2-inch-thick slices French bread
4 ounces soft goat cheese (chevre)
1/4 cup Dijon-style mustard

Directions

1. Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.

2. Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.

3. Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes 4 servings.

Nutrition Facts

Calories 240,
Total Fat (g) 13,
Saturated Fat (g) 5,
Cholesterol (mg) 25,
Sodium (mg) 698,
Carbohydrate (g) 21,
Fiber (g) 2,
Protein (g) 9,
Vitamin A (DV%) .1,
Vitamin C (DV%) .5,
Calcium (DV%) 0,
Iron (DV%) .1,
Starch (d.e.) 1.5,
Vegetables (d.e.) 1,
Fat (d.e.) 1,
Percent Daily Values are based on a 2,000 calorie diet

Butternut Squash Kabobs

2009-07-29T15:38:00.003-04:00

Submitted By: Porter Leggett

Makes: 8 servings
Prep: 30 minutes
Roast: 20 minutes

1 2-lb. butternut squash

3 Tablespoons butter, melted

1 tsp. curry powder

Salt

Directions

1. Preheat oven to 450 degrees F. Cut squash in half lengthwise and remove seeds. Peel squash. Cut squash halves in 1- to 1-1/2-inch pieces. Place in a 3-quart rectangular baking dish. In a small bowl combine butter and curry powder. Drizzle over squash, tossing to coat.

2. Roast squash, uncovered, for 20 to 25 minutes or until tender and lightly browned, stirring once or twice. Serve immediately or let cool to tote. Store in an airtight container in the refrigerator up to 2 days.

3. Serve squash at room temperature threaded on eight 8-inch skewers. Season to taste with salt. Makes 8 servings.

Test Kitchen Tip: To reheat kabobs, grill on a gas or charcoal grill directly over medium coals (or preheat gas grill to medium) about 10 minutes or until heated through, turning kabobs occasionally.

Nutrition Facts

Servings Per Recipe 8 servings
Calories 69,
Total Fat (g) 5,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 2,
Polyunsaturated Fat (g) 0,
Cholesterol (mg) 12,
Sodium (mg) 36,
Carbohydrate (g) 7,
Total Sugar (g) 2,
Fiber (g) 1,
Protein (g) 1,
Vitamin C (DV%) 14,
Calcium (DV%) 3,
Iron (DV%) 3,
Percent Daily Values are based on a 2,000 calorie diet

1	medium onion, chopped
6	pork rib chops (with bone), cut 1/2 inch thick (about 2 1/2 pounds)
2	teaspoons dried Italian seasoning, crushed
4	cloves garlic, minced
1/2	teaspoon salt
1/4	teaspoon ground black pepper
2	14-1/2-ounce cans no-salt-added diced tomatoes, undrained
2	tablespoons balsamic vinegar
2	medium zucchini, halved lengthwise and cut crosswise into 1-inch pieces
2	tablespoons cornstarch
2	tablespoons cold water
4	ounces dried orzo, cooked according to package directions