MYN COOKING

Today, I had to find something to do with the pumpkins I had here sitting around the house, so what did I do? I dismantled them...

-I cut the peel off, scraped out the seeds and chopped the meat of the pumpkin up and pureed it with water and lemon juice - yum! From one small pumpkin, I got the approximately 4 cans of pumpkin puree.

-I rinsed the pumpkin seeds in a collander, laid them out on a kitchen towel to dry, and roasted them on 275 for about 45 minutes for yummy salad topping!

SOMTHING ELSE TO DO WITH PUMPKIN

Check out this recipe from Life Script!
Ingredients
1 tablespoon peanut oil
1/3 cup finely chopped onions
1/3 cup finely chopped celery
1 teaspoon fresh thyme
1 bay leaf
1 medium size pumpkin (about 3 lbs.)
Salt to taste
Freshly ground black pepper
About 1 quart vegetable stock, or vegetable broth
2 tablespoons toasted pumpkin seeds (see recipe), optional

Cooking Instructions
1. Preheat oven to 350°F.
2. Pierce the pumpkin several times and cook in the microwave on high power for 3 to 5 minutes until the shell softens. Cut the pumpkin in half, scoop out the seeds and reserve them for making the Toasted Pumpkin Seeds. Place the pumpkin halves cut-side down on a baking sheet. Bake in the preheated oven until tender and easily pierced with a fork, about 40 minutes. Let cool. Reserve the juice on the baking sheet.
3. Scoop the pulp out of the pumpkin skin with a spoon and set aside.
4. Heat the peanut oil in a deep saucepan over low heat. Add the onions, celery, thyme and bay leaf. Season lightly with salt and pepper and cook for 10 minutes. 5. Add the pumpkin pulp and the stock and bring to a boil over high heat.
6. Reduce the heat and simmer until the onion and celery are completely tender, about 15 minutes.
7. After removing the bay leaf, puree the mixture in a blender, in batches, being careful not to overfill the blender.
8. Reheat the bisque. Add stock if it is too thick.
9. Serve hot, sprinkled with the toasted pumpkin seeds.

SPICE UP YOUR LIFE!

Fall means one thing in our kitchen—warm, tasty, filling soups! We're just waiting for a cool snap to bring out this amazing Fusion Spiced Sweet Potato Soup. Delish!

Ingredients:
2 tablespoons butter
2 tablespoons finely grated fresh ginger
3 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 2 cups
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1 small bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk

Directions:
In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes or until potatoes are soft and cooked through.

Transfer soup in batches to a blender or food processor and puree. Thin soup with milk. Garnish with a dollop of sour cream and chopped peanuts (optional).
Serves 12

***The name in Spanish for sweet potato (yam) is camote if you are asking for them form the grocer!***

DANGEROUS 5 MINUTE CHOCOLATE CAKE **UPDATE**

I made the chocolate cake - THE chocolate cake!

It was yummy. I added some peanut butter to the batter because I didn't have nuts...there are SO many possibilities - think caramel, double fudge...adding frosting! They are endless!

DANGEROUS 5 MINUTE CHOCOLATE CAKE

I always try to post healthy alternatives to fodds and such...I know this sounds crazy but it is really good and so easy. (I'm putting this statement to the test tonight)

Feel free to add any toppings, such as some jam, and I drizzle

it over the top-yumm!

 

I would suggest that you put a paper towel under the mug

 

5 MINUTE CHOCOLATE MUG CAKE

 

4 tablespoons flour (not self-raising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

2-3 tablespoons chopped nuts (optional)

a small splash of vanilla

1 coffee mug

 

Put dry ingredients in mug mix well.  Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips & nuts (if using) and vanilla, and mix again. 

 

You can also do all the above in a bowl and then pour it in your mug.

 

Microwave for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

 

EAT!

HEARTY SUMMER SALAD

Cilantro, Tomato and Feta Salad

Fresh, filling and savory, this hearty summer salad takes advantage of the season's tastiest offerings.

Ingredients:

8 Roma (plum) tomatoes, diced 3 jalapeno peppers, seeded and diced 3 bunches green onion, sliced 4 ounces crumbled feta cheese 4 avocados, peeled, pitted and diced 2 tablespoons fresh lemon juice 3 bunches cilantro, chopped Salt and ground black pepper to taste

Directions:

Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve. Yields 10 servings.

Per serving: 197 calories, 15 grams of fat, 15 grams of carbohydrates, 7.3 grams of fiber, 6 grams of protein.

BREAKFAST ON THE RUN

www.iVillage.com has some of the best recipes on their site...I signed up to receive emails with healthy recipes and here is one of them!

BANANA PEACH SMOOTHIE
Ingredients:
1 small banana 2 cups low-fat vanilla yogurt 2 cups frozen unsweetened peaches, thawed slightly 
Instructions:

Mix all ingredients in a blender and process until smooth.

Nutritional Information: Per Serving: 220 calories, 1 gram of saturated fat, 45 grams of carbohydrates, 3 grams of fiber, 7 grams of protein and 84mg of sodium. 

GRILLED NACHOS - YES, GRILLED!

Check out thie deelish recipe from Betty Crocker:

5	cups tortilla chips
1	can (15 oz) Progresso® black beans, drained, rinsed and mashed
1	can (4.5 oz) Old El Paso® chopped green chiles, drained
2	teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2	plum (Roma) tomatoes, chopped
2	medium green onions, sliced (2 tablespoons)
2	cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1.	Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
2.	In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3.	Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

SUMMER COCKTAILS

Check out these yummy drinks courtesy of www.fineliving.com! 

PRESENTING: MYN RECIPES

This MYN recipe is brought to you courtesy of LifeScript.com

Summer Pepper Sizzle

This recipe serves: 6
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
1 1/2 teaspoons olive oil
1 teaspoon finely chopped onion
1 each; yellow, green and red bell pepper, seeded and diced
1/2 teaspoon sugar
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper

Cooking Instructions
1. Heat the oil in a skillet over medium heat. Cook the onions...

Click here for the rest of this fabulously easy recipe! Serve this alongside or on top of steaks and chicken or fish/seafood! This one is so versitle, you could add a dash of hot sauce to spice things up, too!