Untraditional Christmas Appetizer Recipes

2 Comments | Written on December 14, 2011 at 5:00 am , by Kristina Vanni

Do you have a holiday guest who is gluten-free?  Maybe you invited a vegan friend over for a cocktail party?  Traditional holiday fare can be tough when dealing with a variety of dietary restrictions.  No worries!  I have a list of my top 5 favorite appetizer recipes – each of which is great not only for those on a special diet, but ones anyone can enjoy!

Take a look at my Top 5 Untraditional Christmas Appetizer Recipes for Special Diets:

1)  GLUTEN-FREE

This Gluten-Free Fiesta Dip with Homemade Corn Chip “Stars” is a great addition to any holiday menu.  Everyone will love the spicy dip and the star-shaped chips make the recipe even more festive!

Gluten-Free Fiesta Dip

Ingredients:

8 ounce package block-style cream cheese, softened

1/2 cup hot taco sauce

4 ounce can chopped green chiles

2 Tablespoons chopped onion

1/2 teaspoon ground cumin

1/4 teaspoon salt

Garnish:

Chili powder for dusting

Chopped cilantro

Gluten-free chips for dipping

Directions:

Combine all ingredients except garnish and chips.  Spoon into serving bowl; dust with chili powder and sprinkle with chopped cilantro.  Serve with tortilla chips, corn chips, or homemade baked chips.

*To make homemade corn chip “stars” I used a star-shaped cookie cutter and my favorite brand corn tortillas.  I lightly spritzed them with olive oil and baked at 350 until crispy!

2)  VEGAN

Healthy and adorable!  This Vegan “Christmas Tree” Veggie Plate with Hummus is prepared without any animal products.

 Vegan “Christmas Tree” Veggie Plate with Hummus

Ingredients:

Your favorite homemade or prepared hummus

Broccoli florets (reserve stem)

Cauliflower florets

Cherry or Grape tomatoes

Garnish:  Slice of starfruit, or yellow bell pepper cut in a star shape

Directions:

On a large serving platter, spread a layer of your favorite homemade or prepared hummus.  Lightly press the broccoli florets into the hummus in the shape of a Christmas tree.  Use the reserved broccoli stem to make the tree trunk.  Use the cauliflower florets to fill in all the blank space on the platter.  Garnish the broccoli “tree” with cherry or grape tomatoes and top with a slice of starfruit!  (If starfruit in unavailable, simply cut a yellow bell pepper into the shape of a star.)

3)  DIABETIC-FRIENDLY  

Bottled cocktail sauce can be laden with extra sugars or high fructose corn syrup.  This recipe for Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce tastes so much better and can be enjoyed by everyone!

Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce

4)  LOW-CARB

Bite-sized appetizers are always fun for a party.  In this recipe, the “cups” are made out of sliced turkey!   Everyone will love these Low-Carb Turkey-Spinach Cups.

Low Carb Turkey-Spinach Cups

Ingredients:

24 slices refrigerated deli-style shaved smoked turkey or oven-roasted turkey slices

10 ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup pre-shredded Italian blend cheese

1/3 cup Garden Vegetable flavor tub-style cream cheese spread

1/4 teaspoon onion powder

1/4 teaspoon garlic salt, or to taste

1/8 teaspoon black pepper

1/8 teaspoon ground nutmeg

Directions:

Heat oven to 350 degrees.  Place one turkey slice into each of 24 miniature muffin pan cups. Press and form into a cup shape with high sides.  Combine all remaining ingredients until well blended.  Spoon a couple teaspoons into each turkey cup.  Bake for 15 minutes or until filling is hot and edges of turkey start to brown slightly.  Serve warm.

5)  VEGETARIAN

You don’t even need a recipe to make these Veggie “Chicken” Bites with Festive Garnish!  Holiday guests will love the splash of color and burst of flavor.

Veggie “Chicken” Bites with Festive Garnish

Ingredients:

Vegetarian “Chicken” Patties

Cherry tomatoes, halved

Green onion, sliced

Parmesan cheese, grated

Sour cream

Jalapeno peppers, sliced

Red pepper, sliced

Directions:

Prepare “chicken” patties according to package directions.  Slice into quarters.  Top half  of the wedges with cherry tomatoes, green onion and Parmesan cheese.  Top the other half of the wedges with a dollop of sour cream, jalapeno slices and thin slices of red pepper.  Serve with toothpicks.

Stir-fried Brussels Sprouts with Bacon and Caraway Seeds

7 Comments | Written on November 18, 2011 at 5:00 am , by Kristina Vanni

 

Right about now, we are getting ready to purchase a Thanksgiving turkey and finalize the menu for the big day.  If you are looking for a new side dish to try this year, I think these Stir-fried Brussels Sprouts are the way to go!  With only a few ingredients the dish is a flavor powerhouse.  Plus, they can be prepared on the stove top – without taking up valuable real estate in the oven!

We have so many Thanksgiving resources for you here on Better Recipes, browse around for more menu ideas.

Traditional:

Thanksgiving Dinner Recipes

Thanksgiving Side Dish Recipes

Thanksgiving Dessert Recipes

Thanksgiving Leftovers

Special Diet: 

Healthy Thanksgiving Recipes

Low-Carb Thanksgiving Recipes

Diabetic-Friendly Thanksgiving Recipes

Other Facts and Information:

Why do we eat turkey on Thanksgiving?

How to Cook a Turkey

STIR-FRIED BRUSSELS SPROUTS WITH BACON AND CARAWAY SEEDS  

1 lb Brussels sprouts, trimmed and washed

2 tablespoons olive oil

4 slices bacon, chopped

Salt and pepper, to taste

1 teaspoon caraway seeds, lightly crushed

Slice the Brussels sprouts into fine shreds, set aside.  Heat the oil in a wok or large frying pan and add bacon.  Cook for 3-5 minutes, or until the bacon is beginning to turn golden.  Add the shredded sprouts to the wok or pan and stir-fry for 1-2 minutes, or until lightly cooked.  Season the sprouts with salt and pepper to taste, and stir in the caraway seeds.  Cook for 30 seconds more, then serve immediately.

Seared Caesar Salad

11 Comments | Written on November 9, 2011 at 5:00 am , by Kristina Vanni

Last week it was all about Halloween candy, Thanksgiving pies are right around the corner and Christmas cookies aren’t too far behind.  With all the sweet treats this time of year, I figured it was time to post a good old fashioned salad.

Well, a salad with a twist…

If you are a fan of the classic Caesar Salad, you will love this version.  It is a “seared” Caesar Salad!  The technique creates what I would describe as a built in crouton.  Simply slice a head of romaine lettuce in half and brush on a layer of Ranch of Creamy Caesar dressing.  Then press in a combination of panko bread crumbs and Parmesan cheese.  Sear, cut side down in a pan until a crispy crust is formed.  Serve warm as a light lunch during this “indulgent” time of year!

 

SEARED CAESAR SALAD  (click here to view and print recipe)

Panko bread crumbs (regular or Italian flavor)

Grated Parmesan cheese

Olive oil

Lengthwise halved pieces of Romaine lettuce

Freshly grated black pepper

On a large plate, toss together desired amount of panko crumbs and parmesan, depending on how many romaine leaves you are making.  Brush each long piece of romaine (cut side) with some ranch dressing.  Firmly press on the crumb mixture the length of the lettuce piece.  Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet.  Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften.  To serve, place lettuce coated side up on serving dish; drizzle with extra ranch dressing, if desired.  Serve warm.

Pumpkin Contest Winner – Fireside Pumpkin Soup

7 Comments | Written on November 2, 2011 at 5:00 am , by Kristina Vanni

With the East coast blanketed in snow, this winning recipe has a very appropriate title:  “Fireside Pumpkin Soup.”  I imagine sitting by a crackling fire, enjoying spoonfuls of this slightly sweet and subtly spicy soup.  Not only does the soup use pumpkin puree, it is also topped with a “Spiced Pepita Gremolata.”    Pepitas are the green hulled kernels of a pumpkin seed, and a gremolata is a condiment with citrus zest and garlic.  This is one of those recipes where every component works together and compliments each other perfectly.  Check out Veronica’s winning dish and learn more about this accomplished cook!

Creamy spiced pumpkin soup is accented with a bright citrus gremolata. This fall favorite warms us to the core on cool New England autumn nights.

FIRESIDE PUMPKIN SOUP WITH SPICED PEPITA GREMOLATA  (click here to view and print recipe)

Spiced Pepita Gremolata:

1/2 cup  Pepitas

1 Tbsp  Finely Chopped Lemon Zest

1 Tbsp  Finely Chopped Orange Zest

1/8 tsp  Cayenne Pepper

1/2 tsp  Kosher Salt

1 clove  Garlic, minced

Soup:

1 Tbsp  Butter

2   Shallots, peeled and diced

1  Carrot, peeled and diced

1  (15 Oz) Can Pureed Pumpkin

1 tsp  Freshly Grated Ginger

1/8 tsp  Cayenne Pepper

1/2 tsp  Salt

1/2 tsp  Pumpkin Pie Spice

1 Tbsp  Honey

2 cups   Vegetable Broth

1/2 cup  Half-and-half

1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.

3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.

4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.

5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.

6. To serve, ladle the soup into serving bowls and top with the gremolata.

Helpful Tips:

Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets–look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.

Congratulations Veronica!  How did you come up with your winning recipe? 

My family loves soups so I am always creating interesting soups for everyone to try-I created this recipe for Thanksgiving last year.

What inspired you to enter the Better Recipes weekly contest again?

I love the Better Recipes weekly contest! I like when my recipe is selected but it is also a great resource for other people’s delicious recipes that I can make for my family.

Why do you think your recipe stood out to the judges?

Maybe it is because I used pumpkin in two ways, the puree as well as the use of pepitas for the gremolata.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

Well after getting a foot of snow the Saturday before Halloween I am thinking it is a bad omen for New England snow this winter so I think I would like to invest in a snow blower!

I hope it isn’t a bad omen, but it sounds like a snow blower might be a good investment!  Thanks again Veronica! 

Don’t forget, our recipe contest theme this week is “Maple.”  Click here to submit your recipes from now through Saturday at midnight!  Good luck everyone!

Green Giant Valley Visit and Year-Round Pea Soup

6 Comments | Written on October 28, 2011 at 5:00 am , by Kristina Vanni

The more things change, the more they stay the same….

Kristina and Lil’ Sprout circa 1992, and again in 2011.  (He hasn’t aged a bit!)

Earlier this summer, I had the privilege of traveling to Minnesota, to visit the headquarters and farms for Green Giant along with an outstanding group of bloggers.  As you can see, I quite literally “grew up” with their products!  From my first experience with the Pillsbury Bake-Off at age 12 to today, Green Giant products have always been a staple in my pantry and freezer.

(Visit the Better Recipes Facebook page for a full gallery of photos from the events!) 

I had always known that using their products was a great option for enjoying the produce off-season.  It is harvested and canned or frozen at the peak of freshness, sealing in all the vital vitamins and minerals for year-round enjoyment.  What I didn’t know, until visiting the farms first hand, was the Green Giant dedication to sustainably, and responsible farming practices.  They also do not use any GMO’s in their products.  It was fascinating to be a part of  essentially a “farm to table” experience with these familiar grocery store products.

When I returned home, I couldn’t wait to experiment with these products I had been so “up close and personal” with on the trip to Minnesota.  I decided to transform a bag of frozen sweet peas into a new and exciting soup.  This fresh and light recipe has a unique twist, a glass of champagne!  The dry sparkling wine adds interest and dimension to the soup, and, of course, you are free to sip the leftovers from the bottle.

I encourage all of you to pop open a bottle of bubbly, and open up your pantry or freezer to discover new and exciting ways to enjoy Green Giant vegetables.  For generations this jolly fellow has been the symbol of abundant and accessible healthy and  delicious produce for all Americans.

BUBBLY PEA SOUP  (click here to view and print recipe) 

1 bag (12 ounces) frozen green peas

2 cups vegetable broth

1 cup dry sparkling wine

1/2 cup creme fraiche

1 teaspoon thyme

Salt and freshly ground black pepper, to taste

Add vegetable broth and frozen peas to a pot and bring to a boil.  Reduce heat to medium and add sparkling wine.  Using an immersion blender (or regular blender in small batches) puree the pea soup.  Over low heat blend in the creme fraiche.  Add thyme and season with salt and pepper, to taste. Serve immediately.  Serves 4.

After all this talk of Green Giant, wouldn’t you like to win some free products for yourself?  You are in luck!  In honor of our “Thanksgiving Side Dish” prize package this week, I have included a bunch of coupons for free Green Giant veggies.  Your family can enjoy delicious vegetables harvested at the peak of freshness at the holiday dinner table!  Click here to read all about it and enter!

Disclaimer:  Green Giant paid for the Valley Visit to Minnesota, and provided the coupons for this giveaway. 

October – 4 Ingredient Challenge

9 Comments | Written on October 24, 2011 at 8:00 am , by Kristina Vanni

 

Welcome to a very special “Halloween Edition” of the 4-ingredient challenge!  Right about now, we are buying up pumpkins and preparing to carve them for the big day next week.  This month for the challenge, I was inspired to use what is leftover after the pumpkin carving!

This month, the four challenge ingredients are:

Apple

Brown Rice

Chicken

Pumpkin

It is the pumpkin where I decided to take a strategic detour.  I figured if everyone was already carving up the pumpkin for Jack-0-Lantern’s, then I wanted to find a way to use the seeds!  Accompanied by some pumpkin pie spice and, if you so desire, a bit of seasonal Pumpkin Ale.  It felt too easy to just grill the chicken, so I decided to also grill the apples to give them some nice color as well as toast the pumpkin seeds on the grill.

In my dish, I prepared grilled chicken breasts with a pumpkin pie spice and sage rub.  This is served along a brown rice pilaf with grilled apples and toasted pumpkin seeds.  I couldn’t believe how pleased I was with the results!  It was a bit of a risk using the pumpkin pie spice, but it balanced nicely with the sage.  The brown rice pilaf tasted like Thanksgiving stuffing!  With the sweet crunch of the apples and seasoned with thyme, this side dish could definitely be served at any Thanksgiving table.  Take a look at the full recipe and then browse around the other challenge entries!  Happy Halloween everyone!

PUMPKIN SPICED CHICKEN WITH GRILLED APPLE BROWN RICE PILAF  (click here to view and print recipe) 

Rice Pilaf:

2 Granny Smith apples, sliced 1/2 inch thick

1/4 cup pepitas (hulled pumpkin seeds)

4 Tablespoons butter

1/3 cup onion, chopped

1/4 cup celery, chopped

3 cups cooked brown rice

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon pepper

Pumpkin Spice Chicken:

1/2 teaspoon pumpkin pie spice

1/2 teaspoon dried sage

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken breasts

Grill apple slices about 1 minute on each side to soften and create grill marks.  At the same time on a grill-safe pan, toast pepitas until fragrant.  Set grilled apples and toasted pepitas aside.

In a large skillet, melt butter.  Add onion and celery, and saute about 5 minutes until softened.  Stir in cooked brown rice.  Add thyme, salt, and pepper.  Dice grilled apples and add to the pilaf mixture.  Stir in toasted pepitas.  Keep warm while chicken is grilling.

Combine pumpkin pie spice, sage, salt and pepper in a small bowl.  Sprinkle over both sides of the chicken breasts.  Grill 8-10 minutes on each side until chicken is cooked through and no longer pink.

Serve grilled pumpkin spice chicken with brown rice pilaf.  Serves 4.  Adults can enjoy this meal with a seasonal Pumpkin Ale, or apple cider for children.

Additional participants in this month’s Ingredient Challenge include:

Larry of The BBQ Grail – ENTRY HERE

The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.

Paul Haight of No Excuses BBQ – ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

Hanneke Eerden of The Dutchess Cooks – ENTRY HERE

After years of cooking, grilling, baking and reading other people’s blogs, I thought “why not start my own blog??” And I did, in 2010, but already after a short period of time, a blog wasn’t enough, and I started my own website. It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!

Curt McAdams of Livefire: – ENTRY HERE

Marc Van Der Wouw of Grill Adventures - ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is really healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

Freek Haan of Freek’s Food Blog - ENTRY HERE

Maybe some of you know me from my Dutch blogsite www.freeksbbq.nl. I have a great passion for grilling, since it is always challenging. For me grilling is a time to relax and to have a great time with friends and family. I wanted to reach more people with my blog since there are so many food lovers and freaks out there! So that’s why I decided to blog in English instead of Dutch.

Soup Swap! Guest Post from Savoring the Thyme

1 Comment | Written on October 21, 2011 at 5:00 am , by Kristina Vanni

I think it’s time for a “Blog Swap!”  Today The Daily Dish is swapping with Savoring the Thyme!  The wonderful Jennifer Leal created this post and I have a recipe over on her blog.  Check them both out and leave comments!

We decided to make this a “soup swap” and post wonderful and warm fall soups on each others blogs.  Jennifer also has a fascinating series on her blog called “10 Things You Don’t Know About ___” where she highlights unknown tidbits about fellow food bloggers.  You can check out her blog to learn a few facts about yours truly.  Take it away, Jennifer!

Hi!

My name is Jennifer Leal and I have something to admit: I am feeling a bit giggly and tingly today due to the fact that Kristina asked me to do this soup swap with her. I was already a fan of her blog and then when I met her in person, I was a bit smitten because she is so sweet and authentic. We had a fun chat this past spring and I am hoping to get to see her soon.

To top it all off, she asked me if we could swap ’10 Things You Don’t Know About Me’ and I thought it was brilliant! This way we get to know each other better and hopefully you get a giggle or at least a smile when you read our lists.  Be sure to stop by Savoring the Thyme to read her answers and check out her soup recipe as well.  Thanks so much “Daily Dish” readers!

10 Things You Didn’t Know About Jennifer Leal

1. I was born with and had very blonde, almost white hair until I was three and then it turned light brown.

2. I broke my middle finger (dang volleyball) and wore the cast a few more weeks longer necessary.

3. I have scars on my lower left leg due to a poorly placed coffee percolator placed on top of the refrigerator. How many 2 year olds would resist pulling a cord that hangs in front of the fridge door?

4. I have decided to avoid any waxing as it often goes awry.

5. My biggest pet peeve is disrespect.

6. I was an air force brat and did more traveling in first 5 years of life than most do in lifetime.

7. I skipped kindergarten.

8. Each year in high school, I sang ‘O Tannenbaum’ and other Christmas songs in German to the principal.

9. I could live on cheese, coffee and fresh bread.

10. I believe in having fun no matter the task and smiling at strangers.

You can’t deny it: This time of year makes all of us yearn for soups and all the warmth they provide. Considering my son and husband are a bit obsessed with beans right now, I am taking advantage of this and tossing those high fiber babies into just about anything I can get my hands on.

Fall Vegetable Crock Pot Barley Soup (click here to view and print recipe) 

Ingredients:

1 cup diced sweet onion

3 cloves garlic, roughly chopped

2 stalks of celery, split and chopped

2 large carrots, peeled and cut into coin shapes (circles)

1 red pepper, roughly chopped

1 sweet potato, peeled and chopped into 1/2 inch cubes

1/8 tsp dried thyme leaves

1/8 tsp dried rubbed sage

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

2 cups vegetable broth

2 cup water

1/2 cup uncooked pearl barley

1 15.8 oz. can dark red kidney beans, drained and rinsed

1 15.8 oz. can great northern (or any white) beans and juice

3 Tablespoons (or more) of tomato paste

Directions:

1. Turn crock pot/slow cooker onto high for 4 or 6 hours. Prepare all of the ingredients onion through barley and combine in the crock pot.

2. Cook for 4 hours on high. Add the beans and tomato paste, mix well and allow to heat for 10 minutes. Serve and enjoy!

Thanks so much Jennifer!  It was so much fun “swapping” with you for the day.  For more great recipes, stories and mouth-watering food photos check out her website, Facebook page, YouTube, and Twitter! 

http://www.savoringthethyme.com/

Savor the Thyme Fan Page

Savor the Thyme YouTube

@savorthethyme

How to Make Pumpkin Puree

3 Comments | Written on October 13, 2011 at 5:00 am , by Kristina Vanni

Have you ever looked at these seasonal gourds and wondered, “How do they get that in the can?”  In fact, it is quite easy to make your own homemade pumpkin puree!

I will be demonstrating these techniques today on “Daytime TV!”  Check your local listings to see if this syndicated show airs in your area.  (Click here for a complete list)  I’ll be sure to wave to all the Better Recipes readers on camera! 

You won’t believe how easy it is to make your own fresh pumpkin puree and use it in delicious recipes that everyone will love.  Pumpkins can be turned into soups, casseroles, side dishes, breads, cakes, cookies, pies, and preserves.  In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium.

Start with small pumpkins, about 2-3 pounds.  The smaller pumpkins are not only easier to handle, they are sweeter in taste.  First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel.  Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits. Now you are ready!

Here are some easy options on how to cook the pumpkins chunks.  Use whatever method is best for you.

1)  Microwave:  Place pumpkin chunks, skin side up, in a glass baking dish.  Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent.  Microwave on HIGH for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.

2)  Oven-Roasting:  Heat oven to 350 degrees.  Place pumpkin chunks, skin side up, in a glass baking dish.  Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.

3)  Slow Cooker:  Place pumpkin chunks, skin side down, in slow cooker.  Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.

4)  Steaming:  Heat water to boiling in a saucepan that fits a steamer.  Place pumpkin chunks in steamer container and place over pan.  Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.

For all methods after pumpkin is cooked, scoop out pulp and discard skin.

Pulp can be pureed in a blender or food processor, or stirred by hand until smooth, or you can keep it chunky, if desired.

Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for 6 months.  A 2-3 pound pumpkin will make about 2-1/2 cups of puree.

We wouldn’t want anything to go to waste, time to cook up the seeds!

To make roasted pumpkin seeds, place seeds in a colander and rinse.  Pick out all pieces of pulp.  Place seeds on a baking sheet and pat dry.  Heat oven to 350 degrees.  Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.  Bake for 10 minutes, stir, and return to oven.  Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.

If you would like a complete “How-To Cook Pumpkin Seeds” with step-by-step instructions visit this page:  http://halloween.betterrecipes.com/how-to-cook-pumpkin-seeds.html

Moroccan Tagine – Weekly Blog Giveaway

32 Comments | Written on October 10, 2011 at 5:00 am , by Kristina Vanni

Happy Monday everybody!  I get so excited to start every new week with a fun giveaway.  This week we are taking a turn to the exotic spice markets of Morocco.

Enter to win this amazing Moroccan Tagine Prize Package:

-Moroccan Tagine

-Tagine Cookbook

-Marrakesh Design Dish Towel

Official Rules

Here is all you have to do:

Leave a comment here on the blog telling us your favorite spice.  It could be something you find in your home pantry or something only available in the famous spice markets of Morocco.  I can’t wait to see what everyone has to say…best of luck to you!

In the meantime, check out these delicious tagine recipes from the site:

Quick Chicken Tagine with Instant Rice

Okra and Chickpea Tagine

Kumquat Tagine

Chicken Tagine with Pomegranate

Lamb Tagine with Prunes and Cinnamon

Five Spice Chicken Lo Mein to Celebrate National Noodle Day

7 Comments | Written on October 5, 2011 at 5:00 am , by Kristina Vanni

Tomorrow is National Noodle Day!  In honor of this “food holiday” I received this special delivery yesterday…

Believe it or not, that is a unique piece of wall art featuring the Better Recipes logo made entirely out of noodles!  How cool is that?!

It was sent over as an official invitation for the Better Recipes readers to join P.F. Chang’s celebrate National Noodle Day with a Twitter party.  Tonight from 8-10 EST you can join @PFChangs and follow the hash tag #noodlenight for a chance to win prizes and get the Noodle Day celebration started right.  They are launching a new line of noodle entrees to the P.F. Chang’s Home Menu including:  Garlic Chicken with Dan Dan Noodles, Pepper Steak with Chow Fun Noodles, Grilled Chicken Teriyaki with Lo Mein Noodles, Firecracker Shrimp with Yakisoba Noodles.  You can even enter to win one of their VIP noodle tasting kits, chef-quality skillets to prepare your meal, and a grand prize trip for two to spice up your weekend in Las Vegas!  Check out their facebook page for more info.

I decided to kick off National Noodle Day with this fast and flavorful recipe for “Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles.”  Chinese 5-Spice powder is an aromatic blend of ground cinnamon, cloves, Szechuan pepper, star anise and fennel.  If you are looking for a flavor punch without using a lot of ingredients, definitely keep a jar of 5-spice on hand.  It pairs perfectly with chicken as well as the earthy flavors of mushrooms.  Serve over lo mein noodles and garnish with sesame seeds!

By the way, don’t forget to enter the blog giveaway this week for a chance to win the amazing Wok Set and accessories!  Simply follow this link and leave a comment to win!

http://www.betterrecipes.com/blogs/daily-dish/2011/10/03/wok-weekly-blog-giveaway

 

Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles  (click here to view and print recipe)

1 box Chinese Lo Mein noodles

1 pound thinly sliced chicken cutlets

2 teaspoons Chinese five-spice powder

3/4 pound shiitake mushrooms

1/4 cup vegetable oil

2 tablespoons soy sauce

1 tablespoon Sesame oil

1 tablespoon sesame seeds

Prepare Lo Mein noodles according to package directions.  While the noodles are cooking, prepare the chicken.

Sprinkle both sides of the chicken cutlets with the five-spice powder, rubbing it in well.  Trim and slice the mushrooms.

Heat 3 tablespoons of the oil in a large frying pan.  Add the chicken and cook over medium-high heat until browned and cooked through, about 1 1/2 minutes per side.  Remove to a plate, leaving the drippings in the pan.

Heat the remaining 1 tablespoon of oil in the pan.   Add the mushrooms and cook over medium-high heat, stirring, until  lightly browned and quite tender, about 3 minutes.

Add 2/3 cup water and the soy sauce to the pan.  Boil, uncovered, until the sauce is slightly reduced, 1 to 2 minutes.  Return the chicken to the pan and heat through.

Toss noodles with sesame oil.  Serve chicken over noodles and garnish with sesame seeds.  Serves 4.