A Yummy Collection of All Our Recipes Highlighted in Our News Section.
- Black Bean & Salmon Tostadas
- Big Soft Ginger Cookies
- Holiday Pumpkin Soup
- Pumpkin Pancakes
- Toasted Pumpkin Seeds
- Easy Watermelon Feta Salad
- Watermelon Pops
Pickled jalapeños, cilantro and avocado perk up fresh salmon (or canned in a pinch) for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
4 servings, 2 tostadas each | Active Time: 25 minutes | Total Time: 25 minutes
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 1 6- to 7-ounce cooked boneless, skinless wild Alaskan salmon
- 1 avocado, diced
- 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix (see Tip) or shredded cabbage
- 2 tablespoons chopped cilantro
- 1 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons prepared salsa
- 2 scallions, chopped
- Lime wedges (optional)
- Position racks in upper and lower thirds of the oven; preheat to 375°F.
- Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
- Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
- To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
Nutrition per serving : 319 Calories; 11 g Fat; 2 g Sat; 6 g Mono; 16 mg Cholesterol; 43 g Carbohydrates; 16 g Protein; 12 g Fiber; 352 mg Sodium; 670 mg Potassium
Recipe from allrecipes.com
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
From bhg.com. 6-8 Servings
- 2 tablespoons finely chopped onion
- ½ teaspoon curry powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- 1 tablespoon butter or margarine
- 2 15 ounce cans pumpkin/or fresh
- 2 14 ounce cans chicken broth
- 1 tablespoon packed brown sugar or maple syrup (optional)
- 1 cup half and half, light cream or milk
- Dairy sour cream (optional)
- Fresh sage leaves (optional)
- In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender.
- Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined.
- Bring mixture just to boiling; reduce heat. Stir in half and half and heat through.
- If desired, garnish with sour cream and sage leaves.
From bhg.com. Makes ~16 pancakes
- 2 cups all-purpose flour
- 3 tablespoons packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¾ cups milk
- 3 eggs, lightly beaten
- ¾ cup canned pumpkin/ or fresh
- ¼ cup cooking oil
- In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
- Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
- Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
- One medium sized pumpkin
- Olive oil
- Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
- In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
- Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
- Watermelon Cubes
- White wine vinegar
- Olive Oil
- Salt & Pepper
- Baby Arugula
- Red Onion
- Feta, crumbled
- Nicoise Olives
- Fresh Oregano
- Whisk 1 part white wine vinegar with 3 parts olive oil, and salt and pepper.
- Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, nicoise olives and fresh oregano.
From Southern Living
- Watermelon wedges
- Flavored salts
- Ground pepper
- Fresh lime juice
- Ground red pepper
- Cut a 1-inch slit into the rind of a just-cut watermelon wedge, and insert a wooden stick.
- Serve pops a variety of ways: Sprinkle with flavored salts and freshly ground pepper, drizzle with local honey and fresh lime juice, dust with red pepper.