October CBS Newsletter Recipe: SF & FF Pumpkin Pie Mousse

In Case you haven't gotten your copy of the CBS Newsletter for October yet - here is the recipe Sara Stiles, RD came up with!

Recipe yield: 4-6 servings

Ingredients

•1 ½ cup cold skim milk (divided)

•1 small box sugar-free instant butterscotch pudding

•½ tsp. ground cinnamon

•¼ tsp. ground ginger

•¼ tsp. ground cloves

•½ cup pumpkin puree (not pumpkin pie filling)

•1 cup fat-free Cool Whip®, thawed

Optional toppings:

•Additional fat-free Cool Whip®

•Chopped walnuts or pecans

•Reduced sugar Craisins®

•Crushed graham crackers

Preparation:

1)Mix the dry pudding mix, cinnamon, ginger, & cloves in a medium sized bowl. 

2)Whisk in ½ cup of the cold skim milk and all of the pumpkin puree and blend together. Then whisk in the remaining 1 cup cold skim milk. Note: This mixture will begin to thicken up.

3)Refrigerate for 5-15 minutes.  Then fold in the thawed fat-free Cool Whip® & spoon the mousse into separate small dishes. Top with optional topping (listed above) as desired.  

ENJOY!!

Lentils with pear and gorgonzola

Great for a party, a simple dinner or make ahead for lunch and salad topping for the week, its vegetarian (not vegan) and a great source of protein and fiber!
















1# brown or beluga lentils
1 anjou pear, sliced
1/2 cup Gorgonzola cheese
8-10 fresh thyme sprigs, leaves removed from large stems
salt and pepper
olive oil
pomegranate vinegar (red wine vinegar or champagne vinegar also good subs)


1. Cover lentils with water in saucepot, bring to a boil, reduce to simmer and let cook until lentils are soft (you may have to add more water)
2. When lentils are done, pour into serving bowl. Drizzle with olive oil and vinegar (approx 1/4 cup each), season with salt and pepper and let cool 15min.
3. Top with pear slices, sprinkle thyme and cheese over top. Drizzle with more olive oil.

ENJOY!!

September Newsletter Recipe: Herbed Quinoa

Sara's pick this month comes from Food Network!!

Quinoa is great for protein and is a wonderful substitution for rice even though it is actually a seed and not a grain.

Ingredients
For the quinoa:

§2 ¾  cups low-sodium chicken stock

§¼  cup fresh lemon juice

§1 ½  cups uncooked quinoa

For the dressing:

•¼ cup extra-virgin olive oil

•¼ cup fresh lemon juice

•¾ cup chopped fresh basil leaves

•¼ cup chopped fresh parsley leaves

•1 Tbsp. chopped fresh thyme leaves

•2 Tbsp. lemon zest

•Kosher salt & freshly ground black pepper

Preparation:

1)For the quinoa: In a medium saucepan, add chicken stock, lemon juice & quinoa. Bring to a boil over med-high heat. Reduce heat to a simmer, cover pan & cook until all liquid is absorbed (about 12 - 15 min.).

2)For the dressing: In a small bowl, mix together olive oil, lemon juice, basil, parsley, thyme, & lemon zest. Season with salt and pepper, to taste.

3)Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, & serve.

ENJOY!!

August Newsletter Recipe: Grilled Mexican Corn

Sara's recipe of the month from AdventureBite!!

Ingredients

§8 ears of fresh corn

§1 ¼ cup Greek yogurt

      (use plain, non-fat)

§2.5 oz (1/4 of a 10 oz. package)

      Mexican cotija cheese crumbled          

§½ tsp. chile powder

§¼ tsp. garlic powder

§¼ tsp. black pepper

§¼ tsp. salt

§¼ cup fresh cilantro, minced finely           

§4 limes, cut into wedges

Preparation:

1.)  Pull back husks on corn & remove silks. Trim husks if desired or remove altogether but leave stalk as a handle.

2.)  Grill over a hot grill, turning every 10 minutes or less until corn is cooked through and nicely blackened in spots. Set aside.

3.)  Combine the yogurt & cheese in a small bowl.  Then combine the chile powder, garlic powder, salt & pepper in a separate bowl.

4.)  Spread the yogurt sauce over the hot corn & sprinkle the spice mixture  on top along with the minced cilantro. Squeeze lime juice over each corn or serve with lime wedges on the side. 

ENJOY!!

Sargent JB's Confetti Hash Browns

Another patient-created recipe, from a different Veteran! Our Vets are all over the home cooking now, we love it!

Confetti Hash Browns

Ingredients 

1 medium sweet potato

1 medium white potato 

1 small carrot

1 parsnip

1 radish

1/2 of a red onion

2 tablespoons of extra virgin olive oil or coconut oil

1/4 teaspoon pepper

1/4 teaspoon kosher salt

 Directions

1. Shred all veggies using a grater or food processor. Mix well together. 

2. Heat a griddle (350 degrees) or frying pan, add olive oil let heat 1 min then add the veggie mix. 

3. Flatten veggies and let cook for for 15 minutes, flipping and flattening every 5 minutes.  Serve hot with eggs of any meat or fish. 

Enjoy!

Pasta-less ravioli (a 'patient-created' recipe!)

If you are missing the little Italian stuffed creations called ravioli, one patient came up with a creative way to quench that craving. Give it a try! (It is also acceptable for the puree stage)

1 qt part skim ricotta
2 eggs
pinch of nutmeg
1 cup marinara sauce, heated
grated Parmesan cheese (optional)

1. Heat oven to 375 degrees.
2. In a bowl, mix the ricotta, egg and nutmeg until well blended. Spread in the bottom of a baking dish (9x9 or smaller or a glass pie dish will work as well).
3. Bake until set, approx 10-15 minutes.
4. Meanwhile heat the marinara sauce.
5. When ricotta is set, remove from oven, using a tablespoon or ice cream scoop, scoop out balls of ricotta onto a place. Using the back of a spoon, create a depression in the middle of the ball, fill with sauce and sprinkle cheese over the top if you like!

ENJOY!

CBS July Newsletter Recipe: Roasted Beet Salad

Sara adapted this month's recipe from Cooking Channel TV

Alternatively to roasting the beets, you could steam them (cut off each end and then quarter them so they cook faster) - it will take about 15-20 minutes. Then put them pyrex dish, top with approx 1/2 cup balsamic vinegar and let sit covered in the fridge until ready to use. Then you just have to drizzle olive oil over the salad once you assemble it or you can make the whole dressing!

Ingredients:
•2 large golden beets
•2 large red beets
•4 Tbsp. red wine vinegar
•½ cup extra virgin olive oil
•2 tsp fresh thyme leaves
•2 Tbsp. fresh lemon juice
•2 shallots, finely diced
•4 cups arugula
•4 oz. soft mild goat cheese
•Freshly ground pepper and salt to taste

Directions:
1.) Pre-heat oven to 425 °F. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 Tbsp. olive oil & thyme leaves, & season well with salt & pepper. Roast in the middle of the oven until tender for 1 -1 1/2 hours. Unwrap the beets and allow to cool.
2.) To make the vinaigrette, whisk the lemon juice & shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper to taste.
3.) When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice & put in separate bowls. Drizzle with the vinaigrette & season with salt & pepper.
4.) Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat & gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

ENJOY!!