Autumn Spice Trifle

Here it comes, another beloved pumpkin post!  Today we had a potluck at work to celebrate Thanksgiving and I chose to bring dessert.  With amateur baking skills and a time crunch (not to mention an aversion to pies), I had to think of something quick and simple.  
And now answer me this, who does not love a good trifle?? What's not to love... It's a giant bowl of pudding, cake, and whipped topping!  Now to jazz up this classic dessert, I decided to make it using my favorite fall flavor, pumpkin! I got a box of pumpkin bread/muffin mix at Trader Joe's, but any spice/gingerbread quick bread mix will do.  Rather than using the vegetable oil the boxed mix called for, substitute canned pumpkin (NOT pumpkin pie filling!) in equal portions.  Both canned pumpkin and apple sauce can be substituted equally for oil/butter in a recipe with pretty good results.  And by adding pumpkin, you are not only cutting WAY back on the fat, but you are adding fiber as well.  Now aside from the candied pecans I used to top the trifle (which I candied myself!) this is a very healthy dessert but with a very decadent taste.  Because really, who needs MORE guilt about their Thanksgiving day plates?

Autumn Spice Trifle (serves 20+)
2 boxes vanilla pudding (the ones with 4 servings per box)
4 cups milk (I used skim, 1% also acceptable)
2 tubs light whipped topping 
1 can pure pumpkin
1 box pumpkin/spice/gingerbread muffin & bread mix**
2 tbsp butter
2 tbsp brown sugar
2 handfuls halved pecans
a dash of cinnamon


**Follow the instructions according to the box, so you may need eggs, water, etc.  But remember, substitute the oil for pumpkin!  So if the recipe calls for 1/2 cup oil, use 1/2 cup pure pumpkin instead.  No need to use a loaf pan, I used an 8x8 glass baking dish.

 While the bread is baking, prep the other ingredients.  Follow the pudding box directions, you can either use instant or cook-serve, your call!  Put it in the fridge while the "cake" is baking.


In a large bowl, combine the 2 tubs of cool whip with about 1/2 - 3/4 cup pumpkin.  Fold the pumpkin in using a rubber spatula.  Add a dash of cinnamon too.  Now if I was not a dietitian, I may just whip up some fresh whip cream by beating sugar and heavy cream, but  there is something just not quite right about an RD bringing a vat of whip cream into a hospital.  So instead I defaulted to the light cool whip.  Stick that in the fridge too while the cake is baking. 

Next in a small sauce pan, melt 2 tbsp butter and 2 tbsp brown sugar.  Keep stirring it constantly so the sugar doesn't burn.  Cook this for a couple minutes then add the pecans.  I didn't measure the nuts, but added just enough to fill the pan in 1 layer, about 2 handfuls.  Mix it up so the nuts are all covered.  Then spread them out on a baking sheet lined with foil or parchment/wax paper to cool.

Once the cake is ready, set it out to let it cool.  I made mine in the afternoon then assembled the trifle that evening. Once it's cooled, cube it into 1/2 inch pieces.  

Now you are ready to assemble the trifle. If you have a big clear bowl, use that for a more eye-catching look.  First spoon a layer of pudding, next a layer of cake cubes, then a layer of cool whip.  Repeat it two more times, or until you run out of ingredients.  Make sure your last layer is the cool whip.   Now garnish the top with the pecans.

Now I don't want to brag, but there were lots of yummy noises at the potluck!  I hope you try this one, you won't regret it :)

spicy turkey burritos!

My roommate and I made a trip to The Meat House in Brookline to stock up on some high quality meats and some fancy treats.  This little specialty shop located in Coolidge corner--and several other locations in MA including one in Beverly-- has everything a "foodie" could ever want (boasts the website).  As a self-proclaimed foodie, they couldn't have been more right.  With so many different things to choose from, we were undoubtedly overwhelmed.  The butcher behind the counter gave us the recommendation of Caribbean jerk turkey tips.  I love a good marinate so we decided to give them a try.  With no grill at my apartment and a busted broiler, I was quite puzzled on what to do with them... 
In related news, I've been in my apartment since September 18th and I have not yet (re)visited El Pelon --only the best little burrito place this side of Mexico.  If you've ever been to El Pelon, you'd understand how crazy this is, some may say even sacrilegious. Did I mention I live only a 15 minute walk from said burrito haven.  But rather than spending the money and the calories on a big (and oh so delicious) burrito, I decided I can try to recreate my own using the turkey tips, black beans and veggies to make the burrito filling.  Don't worry if you can't find a marinated meat-- leftover Thanksgiving turkey can work just as well!  Just look for a good bottled marinate at the grocery store.  I added a Mayan Fajita sauce to my veggies to add extra flavor.  This dish was SO filling but very healthy! By using no extra oil, tons of fresh veggies, black beans, turkey breast, light sour cream, 75% reduced fat Cabot cheese, brown rice, and high fiber tortillas they are low in fat, high in fiber and loaded with flavor! 

Spicy Turkey Burritos (serves 3)
3/4 lb turkey breast 
1/4 cup spicy marinate (I used Culinary Circle Mayan Fajita)
1/4 yellow onion
1/2 zucchini
1/3 red pepper
1/3 green pepper
1 cup canned black beans, rinsed and drained
cooking spray
1 cup cooked brown rice 
3 high fiber tortillas (I used La Tortilla Factory Traditional wraps)
Optional: salsa, light sour cream, guacamole, reduced fat cheddar cheese, veggies of your choice...


Start by prepping all of the veggies.  I only had onions, peppers, and zucchini in my fridge so I was limited to that.  If you have a preference for other veggies, add them as well (corn, mushrooms, summer squash etc).  Slice everything into bite size pieces.

 Spray a large frying pan with a little cooking spray and add the veggies on medium heat.  Toss the marinate/sauce in and stir.  

As the veggies start to sizzle, cut the turkey into bite size pieces and add it to the pan.  Next add the black beans.  Reduce heat to low-medium and cover with lid or foil, cook approximately 10-15 minutes. If you are using left over turkey, you'll have less cooking time.  If the pan/sauce gets dry, add a little water- about 1/4 cup at a time.  I probably added 1/2 - 3/4 cup water during the cooking process. Cook until the turkey is cooked through.  The smaller you cut them, the quicker the cook time.

While the filling is cooking, prepare the brown rice.  Look for a microwavable instant precooked rice (usually cooks in 60-90 seconds).  If you can't find that, buy the boil-a-bag rice.  Don't bother with flavored rice, there will be plenty of flavor from the marinate you choose.
Once the filling and rice is done, you can assemble the burrito-- herein lies the tricky part.  I've yet to master wrapping a burrito and it remain intact through the duration of a meal.  Start with a warm tortilla and add a strip of rice (about 1/3 cup) and 1/4 cup shredded cheese.  I am loyal to the 75% reduced fat Cabot Cheddar in a block and I grate it myself.  When you grate the cheese yourself, use the smaller grate and it'll seem like you are getting a lot more out of a 1 oz serving (more surface area--great mind trick!). 

Next add a hearty spoonful of the turkey-bean-veggie filling.  You don't want to add too much or it'll be impossible to roll up. Now's your chance to add sour cream, salsa, guacamole, etc.  and then roll up!  Fold the ends up first then roll it into a burrito.  If you actually want to put the burrito down while you eat then you may want to wrap one end with foil so it doesn't unroll when you put it down.  

 I really wish I could take the credit for the deliciousness of this recipe but I think the marinates had a lot to do with it!  I will definitely be making this recipe again soon ...and most definitely polishing off the leftovers tomorrow.  I think you'd have a hard time finding a healthier burrito in a restaurant, enjoy! 



 

super simple baked ziti

Okay it's Monday night, I get it... you had a fabulous weekend, but it went by WAY too fast.  Now the dreaded Monday is here and your work day was painfully long.  The last thing you want to do is spend hours in the kitchen slaving away to make dinner.  Well then this is the recipe for you! Baked ziti is such a simple thing to whip up and it's a perfectly filling cold-weather meal. You could even whip one (or two) up on Sunday and pop them in the fridge or freezer for the week (pre-baked). 
I know what you're thinking... but all those carbs and fatty cheese!?  Well, good thing you are getting your cooking advice from a dietitian!  By using a high fiber pasta and light cheese, you can really healthify this classic dish.  Oh no, but you already had dinner tonight... don't worry, it makes a great Tuesday meal too!!

Baked Ziti (serves 6-8) 
1 box Ronzoni Smart Taste Penne or Ziti
1 jar of your favorite jarred sauce, or if you happen to have left over homemade
1 1/2 - 2 cups light mozzarella cheese 
1/2 cup part-skim ricotta cheese
3 garlic cloves 
1/4 medium yellow onion
1 tbsp olive oil
crushed red pepper (optional)

Start by boiling 1 box of pasta.  I highly recommend Ronzoni Smart Taste... no they are not paying me to say this.  This pasta has 6 grams of fiber per serving and tastes like white pasta, it's amazing!  You can cook it al dente, it'll cook more when it's baking.  Once it's cooked, set it aside, keep covered. 

I decided to doctor up my sauce a little bit.  Jarred sauce is not the first thing I go to, but if it is in a recipe-- not just spaghetti with sauce, then it's okay.  Homemade is always best but sometimes that's just not practical.  I bought the Trader Giotto's Organic Spaghetti Sauce with Mushrooms and added a few things to make it my own. 

If you choose to fancify your sauce, finely chopped three large cloves of garlic and about 1/4 of a medium yellow onion.  In a deep sauce pan heat 1 tbsp olive oil.  Then add the garlic and onion to the pan on low heat.  You don't want them to brown, just get soft.  Once the onions start to turn translucent, add 1 jar of sauce of your choice.  I like to add about 1 tsp of crushed red pepper for a little heat.  Let this cook on low, covered for 15-20 minutes.  

Preheat the oven to 350 degrees. Next add the penne/ziti to a 9 x 13 inch baking dish.  Pour all of the sauce over the pasta and mix.

Measure out 1/2 cup ricotta cheese.  Add to the dish in bits and stir to blend.  Lastly, add 1 cup shredded mozzarella cheese and stir to blend.

 

Bake in the oven for about 15-20 minutes.  Remove from the oven and layer a top coating of mozzarella cheese, 1/2 to 1 full cup, just enough to cover the top.  Put back in the oven for another 10 minutes or until the cheese is melted.  

**For a heartier dish, add 1/2 lb cooked lean ground beef, turkey or soy crumbles. And a word of advice, skip the garlic bread!  Unless you a running a marathon tomorrow morning, no need to carb load! Instead, pair with a mixed green salad with balsamic vinegar or roasted veggies (asparagus, zucchini, brussels sprouts, broccoli rabe, etc...).  And don't forget about your antioxidants...  Baked ziti pairs beautifully with a rich red like Cabernet Sauvignon, Chianti, Pinot Noir, Zinfandel or Shiraz, enjoy!