November Healthy Eats Exchange

Squash and Black Bean Chili
2 cans black beans, drained and rinsed
1 quart pureed tomatoes (14oz can diced will work)
1 green pepper, chopped
2 medium onions, chopped
3 cloves garlic, minced1 zucchini, chopped
2 medium carrots, chopped
1 medium butternut squash, cubed
4c chicken broth
cumin to taste
oregano to taste


In a stockpot, sautee onions, garlic and squash with a bit of olive oil until squash is soft. Set aside. In same stock pot, sautee the rest of the vegetables in a bit of olive oil. Add cumin and oregano (about 1tsp each) . Add tomatoes and chicken broth. Bring to boil then simmer on medium-low for 40min, add squash/onions and cook about 10min longer. Garnish with cilantro and sour cream!

Joni's pumpkin hazelnut tea cake
coconut oil instead of canola http://www.food.com/recipe/pumpkin-hazelnut-tea-cake-117721

Sumedha's Zesty Pumpkin Soup
http://www.food.com/recipe/zesty-pumpkin-soup-80992

Jen's Pumpkin Spice Granola
http://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/

 Another version of Steph's Bean Salsa 
 http://allrecipes.com/recipe/heathers-cilantro-black-bean-and-corn-salsa/

Butternut Squash Soup with Fontina Cheese Crostini authored by Giada De Laurentiis

Butternut Squash Soup with Fontina Cheese Crostini
Total Time:52 min
Prep:12 min
Cook:40 min
Yield:4 to 6 servings
Level:Easy

Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Recipe courtesy Giada De Laurentiis

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-soup-with-fontina-cheese-crostini-recipe.print.html?oc=linkback

Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:
20 min
Prep:
20 min
Yield:6 to 8 servings
Level:Easy
Ingredients

4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper

Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil
Directions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.

Pomegranate Vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Recipe courtesy Bobby Flay for Food Network Magazine

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/chopped-apple-salad-with-toasted-walnuts-blue-cheese-and-pomegranate-vinaigrette-recipe2.print.html#?oc=linkback

Roasted Salmon with herbed olive oil and Lemon Orzo with green beans

Cuisine at Home's 

Roasted Salmon with herbed olive oil

Season:

2   salmon fillets, skinned (4-6 oz, each)

     Salt and black pepper

Combine:

3    Tbsp. extra-virgin olive oil

1    tsp. each minced fresh dill, chives and parsley

1    tsp. minced lemon zest

1    Tbsp. fresh lemon juice

Preheat oven 450 degrees.  Line a baking sheet with parchment paper.  Season salmon with salt and pepper and place, skin side down, on prepared baking sheet.  Roast salmon until firm and cooked through, about 12 minutes, transfer to a plate.  Combine oil, dill, chives, parsley, zest and lemon juice; season with salt and pepper.  Pour oil mixture over salmon, tent with foil, and let rest for 5 minutes.

Per serving: 330 calories, 22g total fat; 75mg chol; 159mg sodium; 1g carb; 0g fiber; 30g protein

Lemon Orzo with green beans

Cook:

4    oz. dry orzo pasta

1 1/2 cups bias-sliced green beans (6 oz.)

Stir:

2    Tbsp. grated Parmesan

1    tsp. minced lemon zest

1    tsp. fresh lemon juice

      Salt and black pepper to taste

Cook orzo in a large pot of boiling salted water according to package directions.  During the last 3-4 minutes of cooking, add green beans to pot; drain and transfer to a bowl.

Stir Parmesan, zest and lemon juice into the orzo and beans; season with salt and pepper.

Per serving: 268 cal; 3g total fat; 8mg chol; 127mg sodium; 48g carb; 4g fiber; 12g protein.

Baked Apples with Fennel

Baked Apples with Fennel

Directions

Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-apples-with-fennel-recipe.print.html?oc=linkback

**Perfect side dish to pork**

Recipe courtesy Food Network Magazine

The Pioneer Woman's Salad Dressing

Salad Dressing
Prep: 5 mins Level: Easy
Cook: - Serves: 12

Ingredients:
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic, Peeled And Left Whole

Preparation:
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours
before serving.
Serve on your favorite green salads. Also works well on pasta salad

The Pioneer Woman
by Ree | The Pioneer Woman
in Salad Dressings, Salads
Web Page
http://thepioneerwoman.com/cooking/2010/0
5/aunt-trishs-salad-dressing/

October Healthy Eats Exchange Recipes

Here is a resource for the recipes we exchanged this month, I'm linking to websites/blogs shared. Thanks for participating!

Jen's Chicken Cacciatore
http://allrecipes.com/recipe/slow-cooker-chicken-cacciatore/

Shaina's Slow Cooked Apple Cinnamon Oatmeal
http://www.eatingbirdfood.com/2013/10/slow-cooker-apple-cinnamon-steel-cut-oatmeal/

Katie's Cheeseburger Soup
I cooked hamburger and onions ahead of time, chopped veggies (added zucchini for good measure). Then when it had slow cooked 6 hours, made cheese sauce and added it)
http://allrecipes.com/recipe/cheeseburger-soup-i/

Sumedha

Joni