Fall Harvest Pasta Salad

Fall Harvest Pasta Salad

adapted from Bonappeteach

This salad is a vibrant, multi-textured dish that celebrates the best of autumn. It features al dente pasta tossed with earthy roasted sweet potatoes and caramelized Brussels sprouts. Crisp apples, toasted pecans, and nutty pepitas provide a satisfying crunch in every bite. Tart dried cranberries add bursts of sweetness that contrast with the savory roasted vegetables. The maple vinaigrette ties the ingredients together with a warm, tangy finish.

Makes 4 servings

4 oz short cut pasta, (such as rotini, fusilli, cavatappi, or penne), cooked according to package directions and cooled.
2/3 cup sweet potato diced into 1/2 inch pieces
2/3 cup shredded Brussels sprouts
1 tsp olive oil, divided
2/3 Granny Smith apple, cubed
1/3 cup roughly chopped pecans
2 Tbsp. + 2 tsp. dried cranberries
2 Tbsp. + 2 tsp. pepitas

1/4 cup olive oil
2 Tbsp. + 2 tsp. maple syrup
2 Tbsp. apple cider vinegar
1 Tbsp Dijon mustard
1/2 tsp. dried thyme dried
1/4 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

1. Preheat the oven to 425F.
2. Toss the sweet potato cubes with 1/2 tsp of olive oil and season lightly with salt and pepper; Transfer to a baking sheet.
3. Roast sweet potatoes for 7 min to start.
4. Toss the shredded sprouts in the remaining 1/2 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato and cook both for an additional 5 minutes; The brussels sprouts should be light charred and cooked.
5. Set the potatoes and Brussel sprouts aside to cool.
6. In a large bowl combine the pasta, cooled sweet potato and brussels sprouts, apple, cranberries, pecans, and pepita seeds; Toss to combine.thymesalt
7. In a separate small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, thyme, salt and pepper.
8. Once the dressing is well mixed, pour HALF over the salad and toss to combine; Reserve the remaining dressing.
9. Serve immediately or chill in the fridge, tossing again before serving. If serving later check the need for additional dressing before serving.

Enjoy!

Shiso Slaw

Shiso Slaw

adapted from Food & Wine

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The herb pairs well with crunch carrots, cabbage and apple.

Makes 3 servings                                                        1 WW pt / serving

4 tsp. reduced fat mayonnaise

4 tsp. reduced fat sour cream

1/2 tsp. sugar substitute

1/2 tsp. unseasoned rice vinegar

2 Tbsp. + 2 tsp. lime juice

1/2 tsp. Kosher salt

3 oz. cabbage, shredded

2 oz. carrot, shredded

1 oz. apple, peeled & shredded

1 oz. red onion, thinly sliced

3 large shiso leaves, julienned

1. In a bowl, whish the mayonnaise, sour cream, sugar substitute, vinegar, lemon juice and salt until combined.
2. Add the cabbage, carrot, apples and onions; Toss to coat.
3. Gently toss the slaw with the shiso leaves.
4. Serve immediately.

Enjoy!

Braised Red Cabbage with Apple, Bacon, and Shallots

Braised Red Cabbage with Apple, Bacon, and Shallots

adapted from Cook's Illustrated November/December 2020

Red cabbage is the heartiest variety of cabbage. Do not substitute another variety because the cooking time will vary significantly. Be forewarned, the cabbage may takes on a bluish hue in the beginning steps. The color will be corrected when the vinegar is added in Step 7. 

Makes 2 servings                                                             1 WW pt / serving                                             
1 slice bacon, chopped
2/3 shallot, minced
2/3 lb. red cabbage, cored and sliced 1⁄4 inch thick
1/3 cup water
1/2 tsp. Kosher salt
1/3 Gala apple
1 Tbsp. red wine vinegar, plus extra for seasoning
2/3 tsp. sugar substitute
2/3 tsp. Dijon mustard
2 tsp. chopped fresh parsley, divided
Freshly ground black pepper

1. Cook bacon in a medium pot over medium heat, stirring occasionally, until fat is rendered and bacon is browned and crispy, about 8 minutes. 
2. Use a slotted spoon, transfer bacon to paper towel to drain; Set aside to cool. 
3. Add shallots to rendered fat left in pot and cook, stirring occasionally, until golden and soft, about 2 minutes. 
4. Add cabbage, water, and salt; Increase heat to high; and bring to boil.
5. Adjust heat to maintain simmer. Cover and cook until cabbage is tender but still intact, about 30 minutes, stirring halfway through cooking. 
6. While cabbage is cooking, peel apple and grate on large holes of box grater.
7. Add the  apple, vinegar, sugar, and mustard into cabbage. 
8. Increase heat to high and continue to cook, uncovered, stirring occasionally, until liquid has evaporated, about 2 minutes. 
9. Remove from the heat, stir in 1 tsp. parsley and pepper and season with salt and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with bacon and remaining parsley, before serving.

Enjoy!

Turkey Kofte with Apple Raita and Spinach

Turkey Kofte with Apple Raita and Spinach

adapted from Food Network

Kofte is a Turkish meatball while riata is an Indian term for a condiment made from yogurt mixed with fruit or vegetables.

This is a very wet meat mixture. Make you you let it set up in the refrigerator for at least an hours before shaping.

I made the mistake of getting pocketless pita so I had to serve it open faced. Make sure you get pita pockets. It will be much easier to eat.

Makes 2 servings                                                                6 WW pts / serving

For the turkey:
1 1/2 Tbsp. olive oil, divided

1 1/2 Tbsp. tomato paste

1/2 small onion, finely grated
1 1/2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp.cayenne powder
Kosher salt and freshly ground black pepper
3/4 lb ground turkey, 90 percent lean
2 Tbsp. finely chopped flat-leaf parsley
1/2 lemon, juiced

1 1/2 tsp. water

1/4 lb. baby spinach, washed and dried
Pita bread, lightly toasted
1/2 small onion, thinly sliced

For the apple raita:
1/2 cup non-fat Greek yogurt
1/2 Granny Smith apple, cored and finely diced
1/4 tsp. kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

1. Whisk together 1 Tbsp. of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. 
2. Add the turkey and parsley and using your hands, gently mix until combined. 
3. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. 
4. Heat the grill to high.
5. Divide the mixture into 6 equal portions and roll into balls. 
6. Gently press down on the top of each patty to flatten slightly. 
7. Add 1 Tbsp. oil to a hot pan; Cook the patties until golden and cooked through, about 5 minutes per size.
8. Whisk together the lemon juice, water and remaining 1/2 Tbsp. of oil in a large bowl and season with salt and pepper. 
9. Add the spinach and toss to lightly coat the leaves in the dressing. 
10. Fill each pita with 3 of the patties, top with spinach, onions and raita. 

Enjoy!

Modern Waldorf Salad

Modern Waldorf Salad

adapted from Crowded Kitchen

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The original recipe was just apples, celery, and mayonnaise. Over the years nuts, chicken, turkey and dried fruit have been added.1

Best apples to use are sweet and tart such as Granny Smith of Honeycrisp.

For the dressing I used a Dill Vinaigrette but you can use what ever is your favorite.

Makes 2 servings                                                                 3 WW pts / serving

1/3 large head of romaine lettuce, chopped
1/3 cup seedless red grapes, halved
1/3 cup sliced cucumber
1/3 large apple, diced
2 Tbsp. dried cranberries
Walnut pumpkin seed brittle (recipe below)

Walnut Pumpkin Seed Brittle                                                 2 WW pts / Tbsp.    1/2 cup raw, unsalted walnut pieces

1/4 cup pepitas
2 Tbsp. maple syrup
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Your favorite low fat salad dressing with 1 WW pt / Tbsp.

Instructions

1. Preheat oven to 275˚F.
2. Add walnuts and pumpkin seeds to a mixing bowl. 
3. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. 
4. Pour the maple syrup mixture over nuts and toss well to coat. 
5. Spread out on a small parchment lined baking sheet. 
6. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. 
7. While the brittle is cooling, whisk together dressing ingredients; Set aside.
8. Divide the lettuce, grapes, cucumbers, apple and cranberries between 2 bowls.
9. Toss the salad ingredients with 1 Tbsp. salad dressing. 
10. Crumble the brittle and sprinkle 1 Tbsp. on top of the salad.

Enjoy!

Notes:

1. https://en.wikipedia.org/wiki/Waldorf_salad

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

adapted from Food & Wine

Looking for ways to use up the rest of the Whole Lemon Vinaigrette we made yesterday. 

Make sure you massage the dressing into the kale to help tenderize it.

Makes 2 servings                                                             2 WW points / serving

1 Tbsp. Whole Lemon Vinaigrette

1 1/2 cups torn curly kale

1/3 cups thinly sliced Brussels sprouts

1 scallion, white part only, thinly sliced

1/2 Honeycrisp apple, roughly chopped

1 1/2 tsp. pecans, toasted

Kosher salt

Freshly ground black pepper

1. Toss the vinaigrette with the kale and Brussels sprouts and massage the dressing into the kale.
2. Add the scallion, apple and pecans; Toss to distribute.
3. Season to taste with salt and pepper.

Enjoy!

Korean Style Barbecued Pork Chops

Korean Style Barbecued Pork Chops

adapted from MyKoreanKitchen.com

To prepare a grill for indirect cooking, pile coals on one side of the grill if using charcoal. If just propane, preheat with all burners on high, turn off half of the burners.

In 2020 the USDA changed their recommended pork cooking temperature to 145F, however chefs have been touting this temperature for years. By pulling it off the heat at 135F and resting it for 3-5 minutes, it reaches the perfect 145F.

Makes 2- 4 servings

2 bone-in pork loin chops (approximately 2 lbs.)

1/2 Tbsp. minced ginger
2 Tbsp. minced garlic
2.3 oz. minced onion 
0.3 lbs. apple, grated
1/2 cup + 2 1/2 Tbsp. soy sauce
2 Tbsp. Truvia brown sugar blend™

3 1/2 Tbsp. unseasoned rice wine vinegar
1/2 Tbsp. Gotchu™ (Korean chili sauce)

1/8 tsp freshly ground black pepper

Kosher salt and freshly ground black pepper

1. Make the marinade by combining the ginger, garlic, onion, apple, soy sauce, brown sugar blend, vinegar, chili sauce and pepper in a bowl.
2. Coat the chops with the marinade and place in a large sealable container; Add the remaining marinade to the bag. Marinade in the refrigerator at least overnight, longer if time permits.
3. Take out the chops out of the refrigerator 30 minutes before cooking. 
4. Preheat a grill to high, in preparation for indirect cooking 
5. Sear both sides of the chops 2 to 3 minutes each on direct heat. then move them to the indirect heat area. Close the grill lid and cook the meat until it reaches an internal temperature pf 135 degrees F. or to your desired level of doneness.
6. Place the cooked meat on a plate and cover it with foil and allow it to rest for 5 mins.
7. If serving 4 people, cut the meat from the bone and slice against the grain.
8. Season to taste with salt and pepper.

Enjoy!

Cornmeal Dusted Tilapia with Tangy Slaw

Cornmeal Dusted Tilapia with Tangy Slaw

adapted from Cooking Light Annual Recipes 2016

A small amount of cornmeal gives this fish a slight crisp. I used just green cabbage because I had it in the refrigerator. I think it would look even better red cabbage was used as well. If points are not a concern put this filet and the slaw in a Kaiser roll.

Makes 1 serving                                                                  1 WW pp / serving

1 - 5 oz. tilapia filet

Freshly ground black pepper

Kosher salt

1 1/2 tsp. cornmeal

Cooking spray

1 1/2 tsp. cider vinegar

1 1/2 tsp. reduced fat mayonnaise

pinch of sugar substitute

1/2 cup shredded green cabbage

2 Tbsp. shredded green apple

2 Tbsp. thinly sliced red onions

1. Combine the vinegar, sugar substitute, mayonnaise, cabbage, apple and onions. Set aside.
2. Sprinkle fish with a little salt, pepper and the cornmeal.
3. In a pan coated with cooking spray, cook the fish for 2-3 minutes per side.
4. Transfer to a plate and top with the slaw.

Enjoy!

Apple Fennel Slaw

Apple Fennel Slaw

adapted from Food Network Magazine June 2013 

This is a bright, light slaw that goes well with roasted or grilled chicken.

For years, whenever I bought fresh fennel I threw away the stalks and fronds. I have recently learned of ways they can be used besides just saving them for stock.

Makes 3 servings                                2 WW Blue points / serving

2 cups green cabbage very thinly sliced

1 1/2 tsp Kosher salt

1 Tbsp. olive oil

1 Tbsp. cider vinegar

1 Tbsp. water

3/4 tsp. sugar substitute

2 tsp. Dijon mustard

1/4 cup fennel fronds or 1/4 small fennel bulb thinly sliced

1/3 apple, julienned

2 Tbsp. chopped walnuts

1. Combine green cabbage with salt in a colander and let sit for at least 1 hour.
2. Meanwhile, in a small dry skillet, toast the walnuts until fragrant.
3. Rinse the cabbage and squeeze dry in a kitchen towel.
4. In a large bowl, combine the cabbage, fennel, apple and walnuts.
5. In a small bowel combine the oil, water, Dijon and sugar. Whish to combine.
6. Pour the dressing over the salad mixture and toss to combine before serving.

Enjoy!

Braised Red Cabbage with Caraway and Apple

Braised Red Cabbage with Caraway and Apple 

adapted from Food & Wine December 2009

Turkey Sausage with Bratwurst Seasoning & Braised Red Cabbage

Serves 4                              1 WW Blue point / serving                              

Cooking spray
1/2 medium onion, finely chopped
1/2 head red cabbage (about 1 1/2 pounds), cored and shredded
1/4 cup dry red wine
1/3 cup cider vinegar
1 apple—peeled, cored and cut into 1-inch pieces
1 Tbsp. Truvia brown sugar blend
1 tsp. caraway seeds
1 tsp. mustard seeds
Kosher salt and freshly ground black pepper

1. In a skillet coated with cooking spray cook the onion over medium-low heat, until softened, about 6 minutes. 
2. Add the red cabbage and cook over medium heat, until slightly wilted, about 10 minutes. 
3. Stir in the red wine and cook until evaporated. 
4. Add the cider vinegar and bring to a boil. 
5. Stir in the apple, Truvia, caraway seeds and mustard seeds and season with salt and pepper. 
6. Cover, reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, about 1 hour. Transfer to a bowl and serve.

Crustless Apple Pie

Crustless Apple Pie

adapted from ww.com

My friend Lauren gifted me Apple Pie Jam. I have never seen it in a store or even a recipe for it ... not that I have ever been very successful at making jams and jellies. The original recipe called for apricot jam or jelly. You can further reduce the point to 1 WW Blue point per serving by using sugar free jam or jelly.

Serves 6                                    3 WW Blue points / serving

3 medium apples, such as Cortland, Granny Smith or Macintosh

1 Tbsp. Truvia brown sugar blend

1 Tbsp. fresh lemon juice

1/4 tsp lemon zest

1 tsp ground cinnamon

1 pinch freshly ground nutmeg

2 Tbsp. apple pie jam or apricot jam or jelly

1. Combine the apples, Truvia, lemon juice, zest, cinnamon, and nutmeg in a nonreactive* bowl,
2. Cook the apple mixture in a large skillet coated with cooking spray until slightly softened, stirring occasionally, about 10-12 minutes.
3. Remove from heat and stir in jam. Serve hot or slightly cooled.

Enjoy!

*According to thekitchn.com "[t]he terms 'reactive' and 'nonreactive' are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all 'reactive.' Stainless steel, ceramic, glass, and metal cookware with enamel coating are all 'nonreactive."

Turkey Apple Sausage Patties

Turkey Apple Sausage Patties

My husband loves sausages. Since he is following Weight Watchers with me, I am trying to find ways to incorporate healthy sausage into our diet.

Penzey has a wonderful seasoning mix for breakfast sausage which is "Hand-mixed from: salt, sugar, paprika, black pepper, dextrose, nutmeg, cayenne pepper, sage and thyme." But there are plenty of recipes on the internet.

Makes 2 servings                0 WW Blue points

1/2 lb lean ground turkey

1 1/2 tsp Penzey Breakfast sausage seasoning

1/3 apple, minced

1. Mix all ingredients together in a bowl.
2. Divide mixture in half and form patties.
3. Cook in skillet coated with cooking spray for about 4 minutes on each side. Serve.

Enjoy!

Strata Stuffed with Apples

This is a great overnight recipe. A little prep the day before and you can have an easy stress free breakfast.
I do not like very sweet breakfast foods. The strata itself is not overly sweet but you can make it sticky sweet with the addition of maple syrup and powdered sugar.

Strata Stuffed with Apples
adapted from Cooking Light December 2012

2 tsp butter
4 cups sliced peeled Granny Smith apples
6 Tbsp sugar, divided
Cooking spray
12 (1-ounce) slices Pepperidge Farm ™ cinnamon raisin bread
3/4 cup chopped pecans
1 1/2 cups low fat milk
1/2 tsp ground cinnamon
5 large eggs

Melt butter in a large skillet. Add apples and 1 tablespoon sugar and saute sauté until apples are tender and lightly browned, about 8 minutes. Remove from heat; cool 5 minutes.

Coat an 11 x 7-inch baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture and the pecans. Arrange remaining bread over pecans.

Combine the remaining 5 Tbsp sugar, milk, cinnamon, and eggs in a  bowl, whisking until the mixture is well combined. Pour milk mixture over bread, pressing down to submerge. Cover and chill overnight.

Preheat oven to 350°.

Uncover dish. Bake at 350° for 48 minutes or until a knife inserted in center comes out clean.

Serve sprinkled with confectioners sugar and passing maple syrup.

Slow Cooker Ham with Pineapple Mustard Sauce

A co-worker introduced me to the idea of cooking hams in a crockpot. I have tried it several times with basic recipes using pineapple juice and brown sugar. I decided to give a slightly upscale recipe a try since the boys wanted ham for Thanksgiving (They are not big turkey fans.) and we were volunteering a couple hours of our time at a local hospital on Thanksgiving Day.
The ham cam out great - moist, tender and flavorful. And there are lots of leftover to use in more recipes. We did not care for the turnips but turnips are not our favorite vegetable.

Slow Cooker Ham
adapted from Food Network Magazine November 2010
2 Granny Smith apples, diced
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
2 Tbsp. packed brown sugar
1 8 pound smoked pork shoulder
2 cups dry white wine
1 lb turnips peeled and cut into 2 inch chunks

Place the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham,wine and 2 cups water. Cover and cook on low, 8-10 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with Pineapple Mustard Sauce

Pineapple Mustard Sauce
adapted from Gourmet, April 2007
1 cups unsweetened pineapple juice
1 tsp sugar
1/4 cup Dijon mustard
Dash of  salt
Dash black pepper
1 tsp finely chopped fresh thyme leaves

Combine sugar and pineapple juice in a saucepan and gently boil, stirring occasionally, until
reduced to 1/4 cup,. Transfer pineapple syrup to a bowl and cool to room temperature.
Whisk in mustard, salt, pepper and thyme.

Cheesy Apple Quesadillas

I was looking for something a little different for breakfast this morning.

Cheesy Apple Quesadillas 

1small apple, cored and thinly sliced
3 tortillas

3/4 cup shredded cheddar cheese
3 tsp butter
Method
Sprinkle 2 tablespoons cheese over one half of each tortilla. Arrange apple slices, barely overlapping, on top of each pile of cheese. Sprinkle 2 more tablespoons cheese on top of apples. Fold each tortilla in half. Heat 1 tsp butter in a large skillet or griddle. Add a quesadillas and cook, turning once, until cheese is melted and tortillas are golden brown on both sides, about 2 minutes per side. Transfer to a plate and repeat process with the remaining butter and quesadillas.

Cranberry Apple Water

I am still trying to eat healthier although my last few posts would speak to the contrary. I decided to try some aqua frescas .

1/2 cup frozen cranberries

1 large apple

1 Tbsp lemon juice

1 small pinch ground nutmeg

6 cups water

Puree the cranberries, apple, lemon juice, nutmeg and 2 cups of water in a blender or food processor. Strain through a fine mesh into a large pitcher. Make sure you press on the contents to make sure all of the juices are extracted. Add remaining water. Stir to combine. Chill until ready to serve.