Recipe Roundup #2
September 18, 2015
The first Recipe Roundup was a big hit so I figured I’d provide another one for everyone to enjoy and try at home! once again big thanks to my sister, Maggie, for helping me out with this post. With the fall (or autumn depending on what you prefer) upon us I figured we’d get into some things to warm you up. Without further ado, here we go.
For an appetizer we’re going to look at one of my favorite items in the kitchen (and one that, in moderation, is shown to help lower cholesterol along with Pomegranate Juice) … that ingredient is the Date.
Fresh Dates Stuffed With Pistachio Cream Cheese
What You’ll Need:
- 4 oz. Low Fat or Fat Free Cream Cheese
- 3 tbs Finely Chopped Pistachios
- 1 tbs Local Honey
- Dash of Cardamom
- 12 Whole, Pitted Medjool Dates (cut in half)
Combine the Cream Cheese, Pistachios, Honey and Cardamom and beat well.
Lay the halved Dates flat on a serving plate. Place the mixture in a piping bag and pipe 2 tsp into each Date.
For our main course we turn to one of my go-to cool weather dishes which you can play around with based on your specific tastes for onions, beans, spices, etc. Although it doesn’t get much better than this in my book!
White Chicken Chili
What You’ll Need:
- 4 Organic Chicken Breasts
- 1 Garlic Clove (minced)
- 1 cup Onions (chopped)
- 1 tsp Olive Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Cumin Powder
- 2 1/2 cups Organic Chicken Broth
- 2 packages Frozen White Corn (12-16 oz. each)
- 2 cans Diced Green Chiles (4 oz. each)
- 3 tbsp fresh-squeezed Lime Juice
- 2 cans Northern White Beans (15 oz. each)
- 1/4 cup White Worcester Sauce
- Salt & Pepper to taste
- Bag of Tortilla Chips
- Bag of White Monterey Jack Cheese
Boil and shred the Organic Chicken Breasts.
Saute the Garlic and Onions in the Olive Oil. Combine this with the shredded chicken in a large pot.
Add the Cumin Seeds & Powder, Chicken Broth, Frozen White Corn, Diced Green Chiles, Lime Juice, Northern White Beans and White Worcester Sauce. Turn the stovetop on Medium-High heat and cook until the contents are hot.
In your bowl break up and line the bottom with Tortilla Chips. Place the White Chicken Chili in the bowl and top with White Monterey Jack Cheese.
Finally we need a dessert to finish off the evening. In sticking with the fall theme let’s add some sweet potato and/or pumpkin into the mix! It’s your choice and don’t worry it’s not a Pumpkin Latte.
Sweet Potato/Pumpkin Pudding Cake
What You’ll Need:
- 1 cup Golden Raisins
- 2 tbsp (or more) Golden Rum
- 1 cup Whole Wheat Flour
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1 3/4 cups cooked Sweet Potato or canned Pumpkin
- 3 Organic Eggs
- 1 can Coconut Milk (14 oz.)
- 2 tbsp Unsalted Butter (melted)
- 1/2 cup Shredded Coconut
- 2 tbsp Brown Sugar
- 1/8 tsp Cinnamon
- Pam Spray
Preheat oven to 350º
In one bowl toss the Raisins and Rum and let them soak for at least 30 minutes. In another bowl mix the Flour, Nutmeg and Salt.
Mash Sweet Potatoes or dump out Pumpkin into another bowl. Add eggs to this bowl and beat on medium speed.
Add Coconut Milk, Brown Sugar and Butter to this same bowl and beat together until all are combined.
Stir in the dry ingredients with the mixture. Mix well.
Stir in the Raisins and remaining Rum with the mixture. Mix well.
Spray Pam onto a 9-inch Springform Pan and evenly spread the mixture in.
Combine Shredded Coconut, Brown Sugar and Cinnamon. Sprinkle this mixture on top of the mixture.
Bake at 350º for 60 minutes and check the mixture. You may need up to 75 minutes depending on your oven but you should be able to insert a toothpick or knife and have it come out clean to know it’s done.
Cool for 10 minutes before removing side ring. Cool for an additional 60 minutes on the counter. Refrigerate 3 hours before serving.
Hopefully you read all 3 recipes first as you should probably start with the dessert first as it will take the longest to complete. But all are well worth the time and the White Chicken Chili will be good for 4-5 days in the fridge otherwise you can freeze it to keep it fresh much longer.