August 31, 2010
5 medium sweet potatoes
1/4 cup brown sugar, firmly packed
1/4 cup pure maple syrup
1/4 cup apple cider
salt and pepper, to taste
Peel sweet potatoes and cut into 2″ slices; place in crockpot. Whisk together brown sugar, maple syrup, cider, salt and pepper. Pour over potatoes. Cover; cook on low 7-9 hours.
March 30, 2010
Ingredients
1/4 cup quick-cooking tapioca
3 cups low-fat milk or unsweetened plain soymilk
1/2 cup maple syrup
1 large egg, lightly beaten
1 1/2 teaspoons vanilla extract
2 pints strawberries, hulled and sliced
1/2 cup whipping cream
6 sprigs fresh mint for garnish
Directions
Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.
Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.
Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.
This yummy recipe is provided by: food network.com.
November 10, 2009
Mix 2 tablespoons broth and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.
Provided by www.foodnetwork.com
November 3, 2009
If any of you are like me, I love to watch the Food Network—however, learning that watching it at 10pm at night in bed when I’m starving is maybe not the best choice.
So many times I’ll see a great recipe but it calls for a stick of butter or heavy cream—things that just aren’t the greatest for us. But as our belief is at BCCA, everything in moderation. So I’ve taken Paula Dean’s Pumpkin Baked Ziti and made it a bit healthier—and honestly, can’t really tell the difference. And with Fall in full season now, this dish just makes the house smell wonderful!
What are your favorite fall recipes? Do share at info@thebreastcancercharities.org and we’d love to feature them on our blog!
Pumpkin Baked Ziti
Recipe courtesy Paula Deen, 2008
20 min
–
1 hr 0 min
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.
Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.
Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
Provided by www.foodnetwork.com
