Tempted update: Pasta with But…
Monday, October 26th, 2009Tempted update: Pasta with Butternut Squash and Kale. Yum! http://megantempest.com/blog/?p=1118
Archive for October, 2009
PASTA WITH BUTTERNUT SQUASH AND KALE
Monday, October 26th, 2009
I adore butternut squash. And I have grown to love kale. Last night I combined the two to make this delicious and hearty (and vegetarian!) pasta dish that imparts an “autumn” vibe. My boyfriend remarked “I could eat this every night”. Winter squash and kale are full of fiber to support health of our digestive tract, are low in saturated fat and cholesterol, packed with nutrients, and full of antioxidants.
Here is what you need…
one butternut squash, a bunch of kale, pasta, a pat or two of butter, olive oil, salt, pepper, fresh rosemary, grated nutmeg, 1-2 cloves garlic, Parmesan cheese
Here is how you do it….
Squash: Wash, remove skin and fibrous center, then cut into small cubes. Spread the cubes out on an aluminum baking sheet. Drizzle with olive oil then sprinkle the fresh rosemary, salt and pepper over top. Use your hands to mix everything around and evenly coat the squash. Roast in a 400 degree oven for 10 minutes, flip them around with a spatula, then roast for another 10 minutes. They should be very soft and slightly browned when they’re done.
Meanwhile…..
Kale: Rinse the kale well, discard thick stems, and coarsely chop. Drop the kale in a pot of boiling water for about 2 minutes. Drain in a colander. You want to soften it up, but refrain from overcooking.
Pasta: Try the papparedelle version that I used here. The thick noodles go well with the autumn veggies. Salt the boiling water. Cook according to the package directions.
Sauce: In a medium saucepan, heat some olive oil and a little bit of butter (use enough to make a light sauce for your pasta). Add the chopped garlic and cook for about 5 minutes on low heat. Add salt, pepper and a dash of grated nutmeg and cook for another 1-2 minutes.
To serve: Tossed the cooked, drained pasta directly in to the pan with the sauce. Then toss in the kale (as much as you like, but I’d say about 2 cups cooked). Grate Parmesan cheese over the top. Use tongs to mix and coat the pasta and kale with sauce and Parmesan. Add salt and pepper to taste. Portion out the pasta/kale mixture in to a bowl and top with the roasted butternut squash.
My thoughts on Winter squash: …
Thursday, October 22nd, 2009My thoughts on Winter squash: http://bit.ly/1C0lC8
My nutrition advice and unkind…
Monday, October 19th, 2009My nutrition advice and unkind words about Chicago deep-dish incites debate: http://bit.ly/P00ct
FALL’S HEALTHY TEMPTATION
Tuesday, October 6th, 2009The antioxidant power in apples ranks among the highest in all fruits. These antioxidants, and other phytochemicals in plant foods, can accomplish amazing feats in your body. They protect cells from cancer-inducing oxidative damage, prevent growth of new cancer cells, stop continued tumor growth, and encourage cancer cell death.
According to studies done by the American Institute of Cancer Research, the potent phytochemicals in apples may suppress breast cancer tumor growth. Eating one or more apples per day was associated with lower risk for lung and colon cancer in several large-scale human studies that examined apple consumption and cancer incidence. Achieving, and maintaining, a healthy weight is also important for cancer prevention. Studies have shown that adding three apples daily to women’s diets helps lower their calorie intake and contributes to weight reduction. The low calorie density and high fiber of apples may have helped the women eat fewer calories overall.
So, I’ve been eagerly awaiting apple season to share this fantastic apple cake recipe. This cake? It’s amazing. It works nicely as a dessert (alone or with vanilla or caramel gelato) or as a breakfast treat. Recently I brought this cake to a potluck gathering and a complete stranger asked me for the recipe.
SPICED APPLE CRUMB CAKE
Nut topping
1/3-1/2 cup chopped nuts (I used toasted almonds, but walnuts or pecans would work very well)
1/3 cup light spelt flour
¼ light brown sugar
1 tsp of ground cinnamon
A dash of salt (about ¼ tsp)
1 tbsp non-hydrogenated coconut oil or margarine
To prepare the topping: combine nuts, flour, sugar, cinnamon and salt in a small bowl, then cut in the oil. Set aside
Cake
1 medium apple, peeled, cored and thinly sliced (in whatever shape you like. Sour apples work best)
1 2/3 cups light spelt flour
½ cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp allspice
½ tsp sea salt
¾ cup applesauce
½ cup milk (dairy or non-dairy)
¼ cup softened non-hydrogenated coconut oil or sunflower oil
1 tsp apple cider vinegar
To make the cake: Preheat oven to 350 degrees. Lightly oil a 9” cake pan or bundt pan and lightly dust with flour. Lay down as many apple slices in the bottom of the pan that will fit without overlapping. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl. Add the applesauce, milk, and oil and stir until “just mixed”. Add the vinegar and stir just until evenly distributed throughout the batter. Quickly pour the batter into the pan over the sliced apples, sprinkle with nut topping. Bake for about 30 minutes, until a knife inserted comes out clean.
This cake was adapted from a recipe by Jae Steele, author of Get It Ripe, one of the most frequently used cookbooks in my kitchen.
This Halloween, eat your pumpk…
Saturday, October 3rd, 2009This Halloween, eat your pumpkin’s seeds: http://bit.ly/h060u