Baked Pumpkin-Orange Custard on Food US

From Food Matters Cookbook by Mark Bittman

Makes 6-8 servings

INGREDIENTS

2 tablespoons unsalted butter, melted, plus more for greasing the pan

2 eggs

¾ cup brown sugar

12 ounces soft silken tofu

3 cups (two 15-ounce cans) puréed pumpkin (unsweetened and unseasoned)

½ teaspoon cinnamon, or more to taste

¼ teaspoon nutmeg

¼ teaspoon allspice

Grated zest and juice of 1 orange

Pinch of salt

DIRECTIONS

1. Heat the oven to 350°F. Grease an 8- or 9-inch square pan or pie plate with a little butter.
Use an electric mixer or a whisk to beat the eggs and sugar in a large bowl until light. Add
the tofu and beat until smooth, a minute or 2 longer.

2. Add the 2 tablespoons melted butter and remaining ingredients and beat until everything
is thoroughly combined. Pour the mixture into the prepared pan and bake until set around
the edges but still a little jiggly at the center, about 1 hour. Let cool completely before
serving, or refrigerate for up to a day and serve cold.

Per Serving (for 1/8 of the custard): Calories 180; Fat 5 g; Sat Fat 2.5 g; Protein 5 g; Carbs 30 g; Fiber 3 g; Cholesterol 55 mg; Sodium 30 mg.

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ELLIE KRIEGER’S COMFORT FOOD on Food US

Sweet & Tangy Three Bean Salad

Adapted from Comfort Food Fix by Ellie Krieger

Makes 8 servings

INGREDIENTS

½ small red onion, thinly sliced into half-moons

¾ pound green beans, trimmed

¾ pound wax beans, trimmed

¼ cup honey

½ cup cider vinegar

3 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 15-ounce can no-salt-added kidney beans, rinsed and drained

1 medium red bell pepper, trimmed and sliced into matchsticks

DIRECTIONS

1. To mellow the bite of the onion, place it in a bowl of ice water and allow it to soak for 30
minutes. Drain.

2. Place the green and wax beans in a steam basket fitted over a pot of boiling water. Cover
and steam until crisp-tender, about 4 minutes. Remove from the heat and allow to cool.
Cut into 2-inch lengths.

3. In a large bowl, whisk together the honey, vinegar, oil, salt, and black pepper. Add the
onion, green and wax beans, kidney beans, and bell pepper and toss to combine. Cover and
refrigerate for at least 1 hour before serving.

Per Serving: Calories 160; Fat 5 g; Sat Fat 1 g; Protein 5 g; Carbs 23 g; Fiber 7 g; Cholesterol 0 mg; Sodium 160 mg.

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Autumn Vegetable Curry on Food US

Adapted from Comfort Food Fix by Ellie Krieger

Makes 6 servings

INGREDIENTS

1 large onion, coarsely chopped

4 cloves garlic, peeled

1 1½-inch length fresh ginger, peeled and thinly sliced

1½ tablespoons yellow curry powder

¼ teaspoon cayenne pepper, plus more to taste

2 tablespoons canola oil

2 tablespoons tomato paste

2 cups low-sodium vegetable broth

1 cup light coconut milk

1 cinnamon stick

¼ teaspoon freshly ground black pepper, plus more to taste

½ head cauliflower, broken into 1½-inch-wide florets
(about 3 cups)

1 pound sweet potatoes, peeled and cut into 1-inch cubes

2 large carrots, peeled and cut into 1-inch rounds

2 tomatoes, cored and chopped

Grated zest of 1 lime

2 tablespoons fresh lime juice

1 15-ounce can no-salt-added chickpeas, drained and rinsed

5 cups fresh baby spinach leaves

¾ teaspoon salt

¼ cup chopped fresh cilantro leaves

3 cups cooked brown rice, for serving, optional

DIRECTIONS

1. Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and
process to combine. Add the oil and process until a smooth puree is formed. Transfer the
curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.
Add the tomato paste and cook, stirring frequently, until the mixture begins to darken,
about 5 minutes more.

2. Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and
bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet
potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce
the heat to medium low, cover, and simmer until the vegetables are tender, about 25
minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach
and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.

3. Garnish with cilantro and serve with rice.

Per Serving: Calories 380; Fat 8 g; Sat Fat 2.5 g; Protein 11 g; Carbs 67 g; Fiber 11 g; Cholesterol 0 mg; Sodium 480 mg.

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Honey-Crisp Oven-Fried Chicken on Food US

Adapted from Comfort Food Fix by Ellie Krieger

Makes 6 servings

INGREDIENTS

6 skinless, bone-in chicken thighs (about 2 pounds)

2/3 cup low-fat buttermilk

4 cups whole-grain cereal flakes

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

Olive oil cooking spray

2 tablespoons honey

DIRECTIONS

1. Place the chicken in a bowl with the buttermilk and toss
to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

2. Place the cereal flakes in a food processor and process until crumbs form (you should have
about 1 cup of crumbs).

3. Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and
cayenne pepper.

4. Preheat the oven to 350°F. Spray a baking sheet with cooking spray.

5. Remove chicken from buttermilk, shaking off excess buttermilk from the chicken. Discard
the remaining buttermilk.

6. Brush each piece of chicken with honey, then dip in the cereal crumbs, press hard so the
crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet.

7. Lightly spray the top of each chicken thigh with cooking spray.

8. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Per Serving: Calories 330; Total Fat 7 g; Sat Fat 2 g; Protein 34 g; Carbs 34 g; Fiber 4 g; Cholesterol 125 mg; Sodium 410 mg.

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Apple Crisp on Food US

Adapted from Comfort Food Fix by Ellie Krieger

Makes 8 servings

INGREDIENTS FOR THE TOPPING

1/3 cup old-fashioned rolled oats

½ cup whole-wheat pastry flour

¼ cup sliced almonds

2 tablespoons toasted wheat germ

¼ cup packed dark brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon salt

1 tablespoon cold unsalted butter, cut into pieces

2 tablespoons canola oil

1 to 2 tablespoons cold water

INGREDIENTS FOR THE FILLING

3 large Rome or Empire apples (about 1½ pounds)

3 medium Golden Delicious apples (about 1 pound)

3 medium Granny Smith apples (about 1 pound)

¼ cup fresh lemon juice

3 tablespoons pure maple syrup

2 tablespoons whole wheat pastry flour

DIRECTIONS

1. Preheat the oven to 375°F.

2. To make the topping, place the oats, flour, almonds, wheat germ, brown sugar, cinnamon,
nutmeg, and salt in a food processor and process until well combined. Add the butter and oil
and pulse until lumps form. Add the water 1 tablespoon at a time until the dough just holds
together when you press it between your fingers. Transfer to a bowl and using your fingers,
press the dough to create several pea-size lumps for texture. Chill until ready to use.

3. To make the filling, leaving the peels on, core and cut the apples into ¼-inch-thick wedges.
Toss the wedges with the lemon juice and maple syrup until well coated. Sprinkle with the
flour and toss until well combined. Spoon the apple mixture into a 3- to 3½-quart shallow
baking dish and sprinkle the dough evenly over the top.

4. Bake in the middle of the oven until bubbling, the apples are tender, and the topping is
golden brown, 45 to 50 minutes.

Per Serving: Calories 280; Total Fat 7 g; Sat Fat 1.5 g; Protein 4 g; Carbs 53 g; Fiber 7 g; Cholesterol 5 mg; Sodium 40 mg.


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EMERIL LAGASSE’S RECIPES FROM NEW ORLEANS on Food US

Tuscan Kale & White Bean Ragout

Adapted from From Farm to Fork by Emeril Lagasse

Makes 4 servings



INGREDIENTS

2 tablespoons olive oil

1 bay leaf

2 cloves garlic, smashed and roughly chopped

¼ teaspoon crushed red pepper

1 small red onion, sliced

1½ pounds Tuscan kale,* rinsed, patted dry, and cut crosswise into 1-inch-wide slices

¼ teaspoon freshly ground black pepper, plus more if needed

2 15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed

1 cup canned no-salt-added diced tomatoes, with their juices

½ cup vegetable stock or canned low-sodium vegetable broth

½ teaspoon kosher salt

Extra-virgin olive oil, for drizzling

DIRECTIONS

1. Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay
leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and the
garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale and pepper, and
cook for another 2 minutes. Then add the white beans, tomatoes, and stock. Cover, and
cook until the kale is wilted and cooked through, about 15 minutes. Taste and season with
up to ½ teaspoon salt.

2. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil. Serve hot.

Per Serving: Calories 410; Fat 16 g; Sat Fat 2 g; Protein 17 g; Carbs 53 g; Fiber 13 g; Cholesterol 0 mg; Sodium 410 mg.

*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.

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Gumbo with Smoked Turkey & Wild Rice on Food US

Adapted from From Farm to Fork by Emeril Lagasse

Makes 6 servings

INGREDIENTS

2 tablespoons olive oil

1 small onion, chopped

3 tablespoons chopped scallions, white and light green parts, plus more for garnish

½ tablespoon chopped garlic

½ pound smoked turkey thigh or smoked turkey sausage, diced

1½ pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems
removed, leaves rinsed and coarsely chopped

½ pound green cabbage, cored and coarsely chopped

3 quarts chicken stock or canned low-sodium chicken broth

2 cups wild rice

2 or 3 small bay leaves

¼ teaspoon cayenne pepper, more to taste

Pinch of ground thyme

¼ teaspoon kosher salt

1 tablespoon filé powder,* or more to thicken (optional)

Chopped fresh parsley leaves, for garnish

DIRECTIONS

1. Heat the oil in a large soup pot. Add the onion, scallions, and garlic, and cook until tender,
about 3 minutes. Add the turkey and cook for 2 minutes. A handful at a time, add the
spinach, collards, turnip greens, and cabbage, stirring them until wilted before adding the
next bunch. Then add the stock, wild rice, bay leaves, cayenne, and thyme. Bring to a boil.
Reduce the heat to a simmer and cook for 1 hour.

2. Taste and add up to ¼ teaspoon salt—the greens should be tender and slightly spicy. The
wild rice should be tender and puffed.

3. If you wish to thicken it, stir 1 tablespoon filé powder into the simmering gumbo. Add
more filé, a little at a time, until thickened. Simmer for 3 minutes more. (Do not allow the
gumbo to boil once you have added the filé.)

4. Serve garnished with chopped parsley and scallions.

Per Serving: Calories 350; Fat 7 g; Sat Fat 1 g; Protein 21 g; Carbs 53 g; Fiber 9 g; Cholesterol 15 mg; Sodium 440 mg.

*Filé powder is a spicy ground herb traditionally used to thicken and flavor gumbo.

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