In the Shop Cheap Kitchen this week, we wanted to give you the flavor of fall so recipe reseacher Sheila Kern has soup, salad and muffin recipes that cover everything from broccoli to pumpkin to avocado. Enjoy!
Fresh Broccoli Salad Recipe
Yields: 6 servings
3/4 pound chopped fresh broccoli
1 small green apple, chopped
1/2 cup chopped red onion
3 tablespoons real bacon bits
1/2 cup ranch salad dressing
4-1/2 teaspoons sugar
In a large bowl, combine the broccoli, apple, onion and bacon. In a small bowl, combine salad dressing and sugar. Pour over broccoli mixture; toss to coat.
Broccoli Cheese Soup
1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
2 cups sliced onions
5 tablespoons butter or margarine
7 cups chicken broth, divided
1 teaspoon dried leaf oregano, crumbled
1/4 cup flour
2 tablespoons Dijon mustard
1/8 teaspoon pepper
1 cup milk
2 cups shredded sharp Cheddar cheese
Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.
Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.
Chunky White Bean-Avocado Dip
Yield: 4 servings
2 ripe Hass avocados, pitted and peeled
1/2 cup drained canned white beans
2 cloves garlic, minced
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
Salt and ground black pepper
In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper.
Avocado Basil Dressing
Adapted from "How to Cook Everything," by Mark Bittman (Wiley, 2008)
Yield: About 1 cup
1/2 cup fresh basil leaves
1 clove garlic
Juice of one or more limes
1/4 cup olive oil
Salt and freshly ground pepper
Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.
Roasted Pumpkin with Shallots
1 (3-pound) pumpkin, seeded and cut into 8 wedges
6 large shallots, peeled and quartered
6 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
1 tablespoon sliced, fresh sage leaves
2 teaspoons kosher salt
1 teaspoon coarse-ground pepper
Roast the pumpkin and shallots: Preheat oven to 425 degrees F. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat. Roast, turning the pumpkin and shallots twice during cooking, until browned and tender -- about 60 minutes. Serve immediately.
Fresh Pumpkin Soup
Published in Light & Tasty October/November 2001
Yield: 9 servings (about 2 quarts)
8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
Toasted pumpkin seeds:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.
Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
Yield: 12 muffins
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree (fresh or canned)
1/2 cup evaporated milk
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan--batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.