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Recipes
Spicy Stewed Eggplant
By Joelene
Heat oil in heavy stew pan
- 2 to 3 tablespoons vegetable or olive oil
- 1 medium onion, chopped
- 1 small red bell pepper, coarsely chopped
- 6 large cloves garlic, minced
- 1 1/4 pounds eggplant, cut into 1-inch dice
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and freshly ground black pepper
- 1 1/2 pounds ripe tomatoes, diced, or 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
- 1 tablespoon tomato paste, optional
- 1 to 2 teaspoons hot sauce, to taste
Apple Berry Salsa
By Joelene
Using Microplane® Zester, zest orange to measure 1 tsp (5 mL); add to batter bowl
- 1 large Granny Smith apple
- 2 kiwis
- 1/2 lb (250 g) strawberries, stems removed
- 1 small orange
- 1 tbsp (15 mL) brown sugar
- Using The Corer™ core apple. Peel apple and kiwis with Serrated Peeler. Cut apple and kiwis into chunks. Coarsely chop apple, kiwis and strawberries with Food Chopper; add to Classic Batter Bowl.
Cheesecake Pumpkin Pie
By Joelene
Special equipment: a springform pan
- Gelatin:
- 3/4 cup boiling water
- Two .25-ounce packages unflavored gelatin
- Crust:
- Nonstick cooking spray, for spraying the springform pan
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of salt
- Filling:
- Three 8-ounce packages cream cheese, at room temperature
- 3/4 cup confectioners' sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 store-bought pumpkin pie
Vanilla Buttercream Frosting with Chocolate Variation
By Joelene
Frosting may be refrigerated up to 4 days or frozen up to 1 month
- 2 stick(s) (1 cup) butter, softened
- 1 jar(s) (7 or 7 1⁄2 oz) marshmallow cream (such as Marshmallow Fluff)
- 1 cup(s) confectioners’ sugar
- 1 teaspoon(s) vanilla extract
Watercress Spaetzle with Grape Tomatoes
By Joelene
1. Blend eggs, sour cream, salt, pepper, and nutmeg in blender until combined
- 4 large eggs
- 2 Tbs. low-fat sour cream
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground nutmeg
- 2 cups coarsely chopped watercress tops, plus 1/4 cup chopped leaves, divided
- 1 cup low-sodium vegetable broth, divided
- 6 Tbs. chopped fresh basil, divided
- 1 2/3 cups all-purpose flour
- 2 Tbs. butter
- 1/2 cup finely chopped shallots
- 3 cups grape tomatoes, halved lengthwise
Two Bean Ranch Wraps
By Joelene
Combine undrained tomatoes, rice and water in large saucepan; heat to boiling
- 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 2 cups dry instant rice, uncooked
- 3/4 cup water
- 2 cups shredded Cheddar cheese (2 cups = 8 oz)
- 1 can (15 oz each) Ranch Style® Beans with sweet onions, undrained
- 1 can (15 oz each) Ranch Style® Black Beans, undrained
- 2 tablespoons chopped fresh cilantro
- 12 flour tortillas (10 inch burrito-size), warmed
- Salsa, optional
Gooey Toffee Butter Cake
By Joelene
Preheat the oven to 350 degrees F
- Cake:
- 1 (18.25-ounce) box yellow cake mix
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- Filling:
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (16-ounce) box confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup almond toffee bits or chocolate toffee bits
LIBBY'S® Pumpkin Roll
By Joelene
FOR CAKE: PREHEAT oven to 375° F
- CAKE
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
- FILLING
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Sunny's Italian Sausage-Stuffed Acorn Squash
By Joelene
For the squash: Preheat the oven to 400 degrees F
- Squash:
- 2 acorn squash, halved through the stem to the base and seeds removed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Filling:
- 1 tablespoon olive oil
- 2 links (8 ounces) spicy Italian sausage, casings removed
- 1/2 cup chopped red onions
- 1/4 teaspoon hot Hungarian paprika
- 1/4 teaspoon pumpkin pie spice
- 6 fresh sage leaves, finely chopped
- 1 stalk celery, finely chopped
- 1 red bell pepper, seeded and finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup shredded Cheddar-Monterey Jack cheese blend
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries, finely chopped
- Chopped fresh parsley, for garnish
Pasta e Fagioli
By Joelene
Follow Vegetarian Skillet
- 1 Tb. Italian seasoning
- 2 15.5-ounce cans cannellini beans (drained)
- 2 cups ditalini or other small pasta (uncooked)
- 4 cups vegetable broth
- Finish with parsley
- For extra flavor, top each serving with a little Parmesan cheese.