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Pumpkin Cinnamon Apple Donuts

This recipe comes courtesy of Cherry Tea Cakes ! These just look so good, and sound so tasty, I had to share this-Kent@Kens Kreations blog

"The beautiful fall flavors of pumpkin, cinnamon, and apples coming together into a wonderful cake doughnut perfect for the season! "

"These little doughnuts are coming from the breakfast I did last week. They are chock full of yummy apples, and pumpkin and cinnamon and nutmeg, or in other words, chock full of YUM! I took a large parcel of them with us on the road trip. It was so hard not to eat them all in one sitting! I hope you like them too! "

Pumpkin Apple Cinnamon Cake Donuts

1-1/4 cups all-purpose flour

1 cup white sugar

½ teaspoon Vietnamese cinnamon

½ teaspoon freshly ground nutmeg

½ teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 eggs, lightly beaten

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 cup peeled, cored and chopped apple

1 cup powdered sugar

2 teaspoons Vietnamese cinnamon

apple cider or water

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 doughnut molds.

In a large bowl, sift together flour, sugar, cinnamon, nutmeg, ginger, baking soda and salt. In a separate bowl, mix together egg, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into doughnut molds filling roughly half full.

Bake for roughly ten minutes, or until a toothpick inserted comes out clean. Allow to cool, and decorate accordingly.

To make the apple cinnamon glaze mix powdered sugar and cinnamon together in a bowl. Add cider or water until you reach the desired consistency. Dip each doughnut in and allow glaze to set.

Enjoy! 

Squash & Leek Lasagna

Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but I recommend Parmigiano-Reggiano for its superior flavor.

2 servings

Active Time: 1 hour

Total Time: 2 3/4 hours

INGREDIENTS

• 10 ounces lasagna noodles, preferably whole-wheat
• 2 tablespoons unsalted butter
• 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
• 1/2 cup all-purpose flour
• 4 cups nonfat milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly ground pepper
• 2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
• 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
• 1/4 cup toasted pine nuts, (see Tip)

PREPARATION

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
4. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).

TIPS & NOTES

• Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more.

• Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per serving: 277 calories; 9 g fat (4 g sat, 2 g mono); 19 mg cholesterol; 37 g carbohydrates; 14 g protein; 6g fiber; 464 mg sodium; 514 mg potassium.

Nutrition Bonus: Vitamin A (150% daily value), Calcium & Vitamin C (30% dv), Iron (15% dv)

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

Broccoli, Beef & Potato Hotdish

This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and excitingflavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well).

8 servings

Active Time: 45 minutes

Total Time: 1 hour 40 minutes

INGREDIENTS

• 1 1/2 pounds broccoli, cut into 1-inch florets (about 6 cups)
• 2 tablespoons canola oil, divided
• 1 1/2 pounds 95%-lean ground beef
• 1 large onion, chopped
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 1/4 teaspoons salt, divided
• 4 cups low-fat milk
• 1/3 cup cornstarch
• 2 cups shredded sharp Cheddar cheese, preferably orange
• 1/4 teaspoon ground turmeric
• 4 cups frozen hash-brown or precooked shredded potatoes (see Note)
• 1 large egg, lightly beaten
• 1/2 teaspoon freshly ground pepper
• Canola or olive oil cooking spray
• 1/4 teaspoon Hungarian paprika, preferably hot

PREPARATION

1. Preheat oven to 450°F.
2. Toss broccoli with 1 tablespoon oil in a large bowl. Spread out on a baking sheet and roast, stirring once halfway though, until just soft and browned in spots, about 15 minutes.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, garlic powder and 1/4 teaspoon salt. Set aside.
4. Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes total. Remove from the heat and stir in Cheddar, 3/4 teaspoon salt and turmeric until the cheese is melted.
5. Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.
6. Combine potatoes, egg, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.
7. Bake the casserole until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 6; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking (Step 7).

• Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.

NUTRITION

Per serving: 411 calories; 19 g fat (10 g sat, 8 g mono); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 34 g protein; 4 g fiber; 737 mg sodium; 861 mg potassium

Brown Rice Soup with Asparagus

Description

This soup is chunky and thick with vegetables and rice so it can stand on its own with no real need for a side dish. And it's healthy. I serve soups with a warm baguette. Food as MedicineAsparagus is among the richest food sources of folate, which helps to keep blood levels of homocysteine, an amino acid, in check. High homocysteine levels have been linked to atherosclerosis.

Ingredients

3/4 cup brown rice 1/4 cup wild rice 2 teaspoons salt or to taste 1 bunch asparagus 1 tablespoon olive oil 2 celery stalks, chopped fine (about 2⁄3 cup) 1/2 onion, chopped fine (about 1⁄3 cup) 1 small carrot, chopped fine (about 1⁄3 cup) 1/2 teaspoon dried thyme 6 cups vegetable stock 2 tablespoons minced scallions or green onions 1 tablespoon chopped fresh parsley 1 tablespoon natural soy sauce (such as tamari) 1/2 teaspoon hot pepper sauce Freshly ground black pepper (to taste) GARNISH Parsley sprigs

Instructions

Put the rice with the salt in 3 cups of water in a medium saucepan. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes. Trim the tough ends off the asparagus stalks and discard. Steam the asparagus until tender yet crisp, about 2 minutes. Drain it in a colander, then rinse under cold water. Let the asparagus cool for a few minutes. When completely cooled, cut into 1-inch pieces, reserving 1⁄4 cup of tips for garnish. Coat the bottom of a large pot with the olive oil. Add the celery, onion, carrot, and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the vegetable stock and cooked rice and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let cool a bit. Carefully transfer small batches to a blender and blend until smooth. Return all the blended mixture to a pot. Stir in the asparagus, scallions, parsley, soy sauce, pepper sauce, and ground pepper. Return to a simmer for 2 minutes. Ladle into bowls and garnish with reserved asparagus tips and parsley sprigs.

Russian Green Bean and Potato Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, halved and thinly sliced
• 4 red potatoes, cubed
• 1/2 pound green beans, cut into 1 inch pieces
• 5 cups vegetable, chicken, or beef broth
• 2 tablespoons whole-wheat flour
• 1/2 cup sour cream
• 3/4 cup sauerkraut with juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Directions

1. Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutritional Information 

Amount Per Serving  Calories: 213 | Total Fat: 7g | Cholesterol: 8mg