Roasted Pumpkin Soup

Roasted Pumpkin Soup with Curry

1 (3 lb.) pumpkin
2 Tablespoons olive oil
1 Tablespoon butter
1/2 Cup chopped onion
1 clove garlic, minced
2 cups nonfat chicken broth
1 teaspoon curry powder
1/2 pound fresh mushrooms, sliced
2 Tablespoons all-purpose flour
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 Cup 1% milk

Preheat oven to 350. Spray a baking sheet with nonfat cooking spray; set aside.

Cut the pumpkin in half and scoop out the seeds. Drizzle pumpkin with olive oil and place on prepared baking sheet. Roast for about 25 to 35 minutes or until pumpkin is soft. Remove from oven and let cool, then scoop the flesh from the skin; set aside.
In a medium pot, combine butter, onion and garlic and cook over medium heat for 4 to 5 minutes.
Pree reserved pumpkin, broth and curry powder in a blender. Add pumpkin mixture to pot, along with mushrooms, flour, nutmeg, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in milk and serve immediately.
Makes 4 servings.
Per serving: 231 calories, 8 g protein, 28 g carbs, 5 g fiber; 12 g fat, 4 g saturated fat, 157 mg sodium, 13 mg cholesterol.
You can add extra broth if soup is too thick.

From Healthy Cooking, October 2005

Vegetarian Burger

Vegetarian Burger

Serves 8

Millet is a grain available in health-food stores and many supermarkets.

1 medium (8-ounce) sweet potato 1 cup millet(Millet is a grain available in health-food stores and many supermarkets) 3 1/2 teaspoons salt 1 medium carrot, peeled and cut into 1/2-inch pieces 1 celery stalk, peeled to remove strings and cut into 1-inch pieces 1 small onion, peeled and quartered 3 medium garlic cloves, peeled 2 tablespoons sesame oil 1 cup shelled fresh peas(about 1 pound unshelled) or frozen 1 cup canned chickpeas 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground fennel 1/4 teaspoon cayenne pepper 1/4 cup whole-wheat flour 1/4 cup sunflower seeds, toasted 1 1/2 tablespoons fresh lemon juice 1/4 cup chopped chives 1/4 cup finely chopped fresh flat-leaf parsley 1/4 teaspoon freshly ground black pepper 8 ounces buckwheat, radish, or alfalfa sprouts Tahini Sauce Olive oil for buns 1. Heat oven to 400°. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside. 2. Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine. 3. Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine. 4. Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture. 5. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties. 6. Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties. 7. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted. From Martha Stewart

Greek Lemon Roasted Potatoes

Greek Lemon Roasted Potatoes

Serves 8

Oregano is Greek for "joy of the mountain." Greek oregano has a more mild flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.

4 russet baking potatoes(8 medium), peeled and quartered 1/2 cup olive oil 1/2 cup freshly squeezed lemon juice(3 lemons) 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish 1 tablespoon salt 1/4 teaspoon freshly ground black pepper 1. Heat oven to 500°. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated. 2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve. From Martha Stewart

Almond Crusted Chicken

Almond Crusted Chicken

Serves 4

3/4 cup dry breadcrumbs Coarse salt and freshly ground pepper 1 1/2 cups sliced almonds, broken into pieces 2 large eggs 2 teaspoons water 2 whole boneless skinless chicken breasts 2 tablespoons unsalted butter 2 tablespoons canola oil 1. Preheat oven to 400º. Place breadcrumbs in a medium bowl, and season with salt and pepper. Place almonds in a separate bowl, and set aside. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg mixture, wiping away excess with your fingers, and dip in breadcrumb mixture. Dredge until lightly coated. Dip in egg again, and then coat thoroughly with almonds. 2. Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Sauté chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes. From Martha Stewart

Roasted Asparagus

Roasted Asparagus Spears

Serves 6 to 8

The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.

2 bunches thin asparagus, ends trimmed 2 tablespoons extra-virgin olive oil, plus more for serving 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 1. Preheat oven to 425°. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil. 2. Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.

Polenta

Polenta Triangles

Makes 8 triangles

Chicken stock gives the polenta a richer flavor. If you use canned broth, you may not need to add any salt.

1 1/4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat, or water, plus more as needed 1 1/4 cups milk 2 teaspoons chopped fresh rosemary or thyme(optional) 1 cup coarse yellow cornmeal Salt 4 tablespoons unsalted butter(1/2 stick), plus more for sautéing 1. Bring stock or water, milk, and herbs, if using, to a boil in a small, deep saucepan over medium heat. Lower heat, and slowly sprinkle in cornmeal, stirring constantly. Cook, stirring constantly, for 20 minutes over low heat. If polenta becomes too thick, add as much as 1 more cup of boiling liquid. Polenta should resemble a thick porridge. Add salt to taste. Stir in butter. 2. Pour polenta onto a 9-by-13-by-1/2 inch baking sheet, and smooth out. Cover with plastic, and refrigerate until firm or overnight. 3. Cut polenta into eight triangles, and sauté in butter, in a nonstick skillet, or grill until heated and brown on both sides. From Martha Stewart's website.