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Recipes
Miso Soup With Sweet Potato Dumplings
By pumpkinpassion
286 calories per serving, 6 g fat (0
- 1 pound sweet potatoes
- 1 tablespoon canola oil
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups sliced bok choy
- 1 cup bean sprouts
- 1 cup edamame, shelled
- 12 wonton wrappers
- 3 tablespoons white miso, plus more to taste
- 2 scallions, thinly sliced
Asian Inspired Mango Orange Slaw
By pumpkinpassion
Toast the sesame seeds in a small pan on medium heat for 2-5 minutes until seeds lightly brown and a few of them st...
- For the salad:
- 1 medium head red cabbage, shredded
- 2 scallions chopped (both white & green parts)
- 2 mangoes, chopped
- 1/4 cup cilantro, chopped (more if you LOVE cilantro)
- 2 navel oranges, segmented
- 2 tablespoons toasted sesame seeds
- 1/3 cup sliced toasted almonds
- 2 squares of savory baked tofu (optional)
- For the dressing:
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Asian red chile sauce (use Sriracha!)
- 1/8 cup vegetable oil
Jalapeño Poppers
By pumpkinpassion
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray
- 2 spray(s) olive oil cooking spray,
- divided
- 2 oz whipped cream cheese
- 1/2 cup(s) low-fat shredded cheddar
- cheese
- 8 small jalapeno pepper(s)
- 1/4 cup(s) fat-free egg substitute
- 3/4 cup(s) panko bread crumbs
Maple Pecan Sandies
By pumpkinpassion
Into a medium bowl, sift flours and salt
- 2 1/4 C. all purpose flour
- 1/2 C. cake flour (not self-rising)
- 1/2 t. salt
- 1/2 C. pecan halves – finally chopped
- 24 whole pecan halves
- 2 sticks unslated butter – room temperature
- 3/4 C. granulated sugar
- 1/4 C. maple sugar – Grade B
- 1 large egg yolk
- 1/4 t. pure maple extract
- 1 large egg – light beaten
- Turbinado sugar – for sprinkling
ATK White Chicken Chili
By pumpkinpassion
1.) Season chicken liberally with salt and pepper
- 3 lbs chicken breast halves, bone-in, skin-on, trimmed of excess fat and skin
- table salt & fresh ground pepper
- 1 tablespoon vegetable oil
- 3 medium jalapeno chiles
- 3 poblano chiles, stemmed, seeded, and cut into large pieces (medium)
- 3 anaheim chilies, stemmed, seeded, and cut into large pieces (medium)
- 2 medium onions, cut into large pieces (2 cups)
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 2 (14 1/2 ounce) cans cannellini beans, drained and rinsed
- 3 cups low sodium chicken broth
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 1/4 cup minced fresh cilantro leaves
- 4 scallions, white and light green parts sliced thin
Honeycrisp Apple Sangria
By pumpkinpassion
Peel, core and chop one of the apples
- 2 Honeycrisp apples
- One 750-milliliter bottle unoaked Chardonnay
- 1/3 C. peach Schnapps
- 1/4 C. pisco (I could not find this so I used a bit more peach schnapps)
- 1/4 C. honey (I used orange blossom)
- 2 oranges- 1 quartered
- 1 lemon – quartered
- 1 lime – quartered
- 2 cinnamon sticks
- 2 quarter-size slices of fresh ginger
- 3 whole cloves
- 2 T. sugar
- 1/2 t. ground cinnamon
- Ice
- Club soda
- Mint sprigs – for garnish
Eggplant Bruschetta with Pita Chips
By pumpkinpassion
For the pita: Preheat oven to 400 degrees F
- For Pita:
- 4 Mediterranean flatbreads, no pockets
- 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1/4 cup feta cheese, finely crumbled
- Bruschetta:
- 1 medium eggplant, peeled, cut lengthwise into slices
- 4 tablespoons extra-virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix
- Sea salt and freshly ground black pepper
- 1 avocado, diced
- 3 plum tomatoes, seeded and finely diced
- 2 tablespoons freshly chopped oregano leaves
- 2 tablespoons freshly chopped thyme leaves
- 1 lemon, juiced
Ultimate Cold Weather Soup
By pumpkinpassion
In a large soup pot heat the olive oil and garlic over medium high heat until the garlic becomes fragrant
- 4 c low sodium chicken broth
- 4 Italian turkey sausage links
- 2 cans dark red kidney beans, rinsed & drained
- 2 c mire poix (diced carrots, celery & onion)
- 1 1/2 c chopped Roma tomatoes
- 2 medium Russet potatoes, diced
- 2 large cloves of garlic, minced
- 2 T olive oil
- 1 t salt
- 1 t freshly ground black pepper
- 1/2 t dried rosemary
- 1/2 t dried oregano
- 1/2 t thyme
- 1/4 t fennel seed
Pumpkin Spice No-Bake Cheesecake
By pumpkinpassion
Time: 10 minutes • Calories: 239 • Points: 5
- 7 oz 1/3 less fat Philadelphia Cream Cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar, unpacked
- 8 oz Cool Whip Free, thawed
- 9 inch reduced fat Graham Cracker Crust
Olive Garden Pasta E Fagioli.
By pumpkinpassion
Saute beef in oil in large 10-qt
- 3 teaspoons vegetable oil
- 2 pounds ground beef
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces tomatoes, canned and diced
- 2 cups cooked red kidney beans
- 2 cups cooked White kidney beans
- 88 ounces beef stock
- 3 teaspoons oregano
- 2 and 1/2 teaspoons pepper
- 5 teaspoons fresh chopped parsley
- 1 and 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces dry pasta shell macaroni (or other pasta)