Recipes

Sweet Potato–Cauliflower Curry

Sweet Potato–Cauliflower Curry

Couverts6 servings
Preparation 1 hour 15 minutes
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Equipment

  • 5-quart Dutch oven

Ingredients

CURRY

RICE

  • 1 ⁄2 cup uncooked brown or white rice
  • 11 ⁄3 cups water
  • 1 teaspoon butter

TOPPINGS

  • 1 ⁄3 cup sliced almonds toasted*
  • 1 ⁄3 cup sliced green onions about 5 medium
  • 1 ⁄3 cup chopped fresh cilantro

Instructions

  • In 5-quart Dutch oven, heat oil over medium-high heat.
  • Add onion; cook 5 minutes, stirring frequently, until onion is tender.
  • Add garlic; cook 1 minute.
  • Stir in all remaining curry ingredients except cornstarch and cold water.
  • Reduce heat to low; cover and cook 30 minutes or until vegetables are tender.
  • Uncover; increase heat to medium-high.
  • In small bowl, blend cornstarch and cold water until smooth paste forms.
  • Stir cornstarch mixture into curry.
  • Cook uncovered 5 to 10 minutes, stirring frequently, until thickened and bubbly.
  • Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling.
  • Reduce heat; cover and simmer about 30 minutes or until rice is tender and water is absorbed.
  • Serve curry in individual deep bowls.
  • Top each serving with about 1⁄4 cup hot cooked rice, almonds, green onions and cilantro.

Notes & Wine Advice

*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
 
Curry powders are blends of many spices, and their flavors vary with the spices used. Those labeled “Madras” are hotter than the others. Experiment with different brands and blends to find the one you enjoy the most. If you are not familiar with the flavor in the particular blend of curry powder you have, use the minimal amount at first, then taste it near the end of the cooking period and add more if you like. Substitute couscous for the cooked rice, if desired. You might also top the curry with other typical Indian toppings, such as raisins, coconut or chutney.

Nutrition values

Calories: 400 kcal
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Course; Curry / Rice
Diets; Vegetarian

Fresh Fruit with Ginger Dip

Fresh Fruit with Ginger Dip

Couverts24 servings
Preparation 25 minutes
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Equipment

  • Small bowl

Ingredients

  • 1 cup sour cream
  • 1 ⁄4 cup apricot preserves
  • 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon chopped fresh cilantro
  • 24 fresh strawberries
  • 24 cantaloupe balls 1 inch in diameter
  • 24 honeydew melon balls 1 inch in diameter

Instructions

  • In small bowl, mix sour cream, preserves and ginger until well blended.
  • Stir in cilantro.
  • Arrange strawberries and melon balls on platter.
  • Serve with dip.

Notes & Wine Advice

Dress up the fruit plate with sprigs of fresh cilantro; if you like, add some kiwifruit slices, watermelon or fresh pineapple to the platter. Serve the fruit with frilly toothpicks or cocktail forks.
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Course; Fruit
Diets; Vegetarian

Pineapple-Mango Smoothies

Pineapple-Mango Smoothies

Couverts2
Preparation 5 minutes
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Equipment

  • blender

Ingredients

  • 1 container 6 oz Greek plain fat-free yogurt
  • 1 ⁄3 cup fresh or canned drained pineapple chunks
  • 1 ⁄3 cup chopped mango slices from 1 lb 4-oz jar
  • 1 ⁄4 cup mango syrup from jar of mango slices
  • 3 or 4 ice cubes

Instructions

  • In blender, place all ingredients.
  • Cover; blend about 30 seconds or until thoroughly combined.
  • Pour into glasses.

Notes & Wine Advice

Go for the Greek—yogurt that is. This thick yogurt contains more protein than regular yogurt, but either can be used.
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Course; Fruit / Smoothies
Diets; Vegetarian

Spicy Sweet Potato Rounds with Caribbean Dip

Spicy Sweet Potato Rounds with Caribbean Dip

Couverts10 servings
Preparation 50 minutes
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Ingredients

SWEET POTATOES

CARIBBEAN DIP

Instructions

  • Heat oven to 425°F.
  • Spray cookie sheet with cooking spray.
  • In gallon-size resealable plastic bag, mix oil, cumin, cinnamon, salt and ground red pepper.
  • Add potato slices to bag.
  • Seal bag; shake well to coat.
  • Spread potatoes in single layer on cookie sheet.
  • Bake 20 minutes.
  • Turn potatoes; bake 10 to 15 minutes longer or until golden brown and tender.
  • Meanwhile, stir together dip ingredients.
  • Serve dip with potato rounds.

Notes & Wine Advice

Sweet potatoes come in all sorts of shapes; for easiest slicing, avoid those that are irregularly shaped.

Nutrition values

Calories: 140 kcal
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Course; Side Dish / Vegetables
Diets; Low Fat / Vegetarian

Hazelnut Dreamaccinos

Hazelnut Dreamaccinos

Couverts2 servings
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

  • 11 ⁄4 cups dark chocolate all natural almond milk
  • 1 ⁄3 cup water
  • 2 tablespoons hazelnut-flavored coffee syrup
  • 1 tablespoon instant espresso powder
  • Ice cubes
  • 3 tablespoons whipped soy or whipped cream topping in aerosol can
  • 2 teaspoons miniature semisweet chocolate chips or 6 chocolate-covered coffee beans

Instructions

  • In blender, place milk, water, coffee syrup and espresso powder.
  • Cover; blend until frothy.
  • Pour into glasses over ice.
  • Garnish with whipped topping and chocolate chips.

Notes & Wine Advice

Flavored coffee syrups are what coffeehouses use to make their yummy drinks. You can find them for sale in the coffee aisle at many grocery stores, specialty food stores and some coffeehouses. For a more intense hazelnut flavor, feel free to add another tablespoon of the flavored syrup.

Nutrition values

Calories: 150 kcal
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Course; Cold Drinks / Nuts
Diets; Vegetarian

Greek Hummus Nachos

Greek Hummus Nachos

Couverts8
Preparation 20 minutes
Deel op Facebook Print Recipe

Ingredients

  • 4 cups salted pita chips
  • 1 container 8 oz roasted red pepper hummus
  • 1 ⁄2 cup chopped cucumber
  • 1 plum Roma tomato, seeded, chopped
  • 1 ⁄4 cup chopped pitted kalamata olives
  • 1 ⁄4 cup crumbled feta cheese 1 oz
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon finely shredded lemon peel if desired

Instructions

  • Heat oven to 400°F.
  • Arrange pita chips on heatproof serving platter.
  • Dollop hummus over chips.
  • Top with cucumber, tomato, olives and cheese.
  • Bake about 4 minutes or until hummus is warm.
  • In small bowl, stir together oregano and lemon peel.
  • Sprinkle over hot nachos.
  • Serve immediately.

Notes & Wine Advice

Going on a picnic? Bring all the ingredients and create the nachos on-site. It’s not necessary to heat them.

Nutrition values

Calories: 130 kcal
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Course; Side Dish / Tapas
Diets; Vegetarian

Olive and Herb Deviled Eggs

Olive and Herb Deviled Eggs

Couverts16 appetizers
Preparation 30 minutes
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Ingredients

  • 8 hard-cooked eggs
  • 1 ⁄3 cup mayonnaise or salad dressing
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh marjoram leaves
  • 2 tablespoons finely chopped fresh chives
  • 1 ⁄2 teaspoon garlic-pepper blend
  • 1 ⁄2 cup chopped ripe olives
  • 8 pitted ripe olives
  • Fresh parsley or marjoram sprigs or leaves if desired

Instructions

  • With rippled vegetable cutter or sharp knife, cut peeled eggs lengthwise in half.
  • Carefully remove yolks and place in small bowl; mash with fork.
  • Reserve egg white halves.
  • Mix mashed yolks, mayonnaise, chopped herbs, garlic-pepper blend and chopped olives.
  • Carefully spoon mixture into egg white halves, mounding lightly.
  • Cut whole pitted olives into slices; top each egg half with olive slices.
  • Garnish with small herb sprig or leaves.

Notes & Wine Advice

Don’t be tempted to use kalamata or other specialty olives in this recipe because the flavor would be too strong. The ripe olives are mild enough to add just a pleasant olive flavor without overpowering the egg flavor. However, feel free to substitute basil for the marjoram or parsley, or top with a cherry tomato wedge instead of an olive slice. Prepare the stuffed eggs up to 24 hours in advance. Refrigerate in a tightly covered container until serving time.

Nutrition values

Calories: 80 kcal
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Course; Appetizer / Eggs
Diets; Vegetarian

Five-Spice Mixed Nuts and Cranberries

Five-Spice Mixed Nuts and Cranberries

Couverts14 servings
Preparation 1 hour
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Equipment

  • oven

Ingredients

  • 1 egg white slightly beaten
  • 2 tablespoons sugar
  • 1 tablespoon five-spice powder
  • 21 ⁄2 cups assorted nuts such as walnuts, cashews, macadamia nuts, pistachios and peanuts
  • 1 ⁄2 cup sweetened dried cranberries

Instructions

  • Heat oven to 300°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In medium bowl, beat egg white, sugar and five-spice powder with whisk.
  • Stir in nuts until well coated.
  • Spread nuts in single layer in pan.
  • Bake 25 minutes.
  • Stir; bake 5 to 10 minutes longer or until toasted.
  • Stir in cranberries.
  • Cool completely, about 20 minutes.
  • Store in tightly covered container up to 1 week.

Notes & Wine Advice

These nuts would be a crunchy addition to a salad with vinaigrette dressing and feta cheese.
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Course; Fruit / Nuts
Diets; Vegetarian

Roasted Carrot and Herb Spread

Roasted Carrot and Herb Spread

Couverts16 servings
Preparation 1 hour 20 minutes
Deel op Facebook Print Recipe

Equipment

  • oven

Ingredients

  • 1 lb ready-to-eat baby-cut carrots
  • 1 dark-orange sweet potato peeled, cut into 1-inch pieces (21⁄2 cups)
  • 1 small onion cut into 8 wedges, separated
  • 2 tablespoons olive oil
  • 1 clove garlic finely chopped
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1 ⁄4 teaspoon salt
  • 1 ⁄8 teaspoon freshly ground pepper
  • Assorted whole-grain crackers or vegetable chips

Instructions

  • Heat oven to 350°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • Place carrots, sweet potato and onion in pan; drizzle with oil.
  • Sprinkle with garlic, thyme, salt and pepper; stir to coat.
  • Bake uncovered about 1 hour, stirring occasionally, until vegetables are tender.
  • In food processor, place vegetable mixture.
  • Cover; process until blended.
  • Spoon into serving bowl.
  • Serve warm, or cover and refrigerate until serving.
  • Serve with crackers.

Notes & Wine Advice

Carrots and red garnet sweet potatoes—or any of the deep-orange variety—help give this dip its intense color, flavor and nutrition. You can use any kind of sweet potato that you like.

Nutrition values

Calories: 90 kcal
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Course; Side Dish / Tapas
Diets; Vegetarian

Chinese Dumplings with Sweet Soy Dipping Sauce

Chinese Dumplings with Sweet Soy Dipping Sauce

Couverts24 servings
Preparation 1 hour 15 minutes
Deel op Facebook Print Recipe

Equipment

  • nonstick skillet 12-inch

Ingredients

Instructions

  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add bok choy, mushrooms and carrot; cook and stir 3 to 4 minutes or until bok choy is tender and wilted.
  • Stir in onions and gingerroot; cook and stir 1 minute longer.
  • In small bowl, stir together wine, 1 tablespoon soy sauce, the cornstarch and 1 teaspoon sesame oil.
  • Stir into vegetable mixture just until combined; remove skillet from heat.
  • Cool slightly.
  • Meanwhile, in another small bowl, mix sauce ingredients until sugar is dissolved; set aside.
  • For each dumpling, spoon about 1 tablespoon filling into center of pot sticker wrapper.
  • Wet edge of wrapper with water; bring edge of wrapper together in thirds, pinching wrapper together in center to form a pyramid.
  • Repeat with remaining wrappers.
  • (Cover prepared dumplings with damp towel to keep them from drying out.
  • )
  • In 5-quart Dutch oven, heat 1 inch water to boiling.
  • Spray metal colander with cooking spray.
  • Arrange about 8 dumplings in colander, about 1⁄2 inch apart.
  • Place colander in Dutch oven; cover.
  • Reduce heat; steam dumplings over simmering water 10 to 12 minutes or until dumplings are translucent.
  • Transfer to serving plate; repeat with remaining dumplings.
  • Serve dumplings with sauce.

Notes & Wine Advice

Feel free to vary the shapes of the dumplings; wrappers can be shaped into round pouches or semicircles.

Nutrition values

Calories: 45 kcal
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Course; Sauce / Snack
Diets; Vegetarian