Kristen's Recipes

1 T. butter
1 C. orzo
1 1/4 C. fat-free, less-sodium chicken broth
1 1/4 C. water
1/4 C. (1 oz.) grated fresh Parmesan cheese
2 T. chopped fresh basil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 tsp. pine nuts, toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

Yield: 4 servings
Serving size: 1/2 C.

Calories: 236
Fat: 6.4g
Fiber: 1.7g

1/2 tsp. dry yeast
1/2 tsp. sugar
3/4 C. warm water (100 to 110 degrees)
2-1/4 C. all-purpose flour, divided
1 tsp. kosher or sea salt, divided
Cooking spray
1-1/2 tsp. olive oil
6 C. thinly sliced onion
2 T. half-and-half
1-1/2 T. chopped fresh thyme, divided
1/4 tsp. black pepper

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring C., and level with a knife. Stir in 2 C. flour and 1/2 tsp. salt until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Roll the dough into a 12-inch circle on a floured surface. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Preheat oven to 425 degrees. Heat oil a large nonstick skillet over medium heat. Add the onion; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; stir in 1/2 tsp. salt, half-and-half, and 1 T. thyme. Spread mixture over dough in pan. Bake at 425 degrees for 25 minutes or until crust is golden brown. Sprinkle with 1-1/2 tsp. thyme and pepper. Let stand 5 minutes. Cut into 6 wedges.

Yield: 6 servings

Calories: 238
Fat: 2.7g
Fiber: 3.7g

1 T. slivered almonds, toasted
2 garlic cloves
1 C. basil leaves
1 C. parsley sprigs
2 T. fat-free, less-sodium chicken broth
2 T. (1/2 ounce) finely grated fresh Romano cheese
2 T. lemon juice
4 tsp. olive oil, divided
1/2 tsp. salt
Cooking spray
6 C. (1/8-inch-thick) sliced red potatoes (about 2 pounds), divided
2 T. (1/2 ounce) finely grated fresh Romano cheese, divided
1/2 C. fat-free, less-sodium chicken broth

Preheat oven to 425 degrees. Drop the almonds and garlic through food chute with food processor on, and process until minced. Add basil and parsley; process until finely chopped. Add 2 T. broth, 2 T. cheese, lemon juice, 2 tsp. oil, and salt; process until smooth. Spread 2 tsp. oil in an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 C. potatoes in bottom of baking dish; spread 3 T. basil mixture over potatoes, and sprinkle with 2 tsp. cheese. Repeat the procedure with 2 C. potatoes, 3 T. basil mixture, and 2 tsp. cheese. Top with 2 C. potatoes. Microwave 1/2 C. broth at high 1-1/2 minutes or until very hot. Pour over potatoes; spread remaining basil mixture over potatoes. Cover with foil; bake at 425 degrees for 45 minutes. Uncover; sprinkle with 2 tsp. cheese, and bake an additional 15 minutes or until tender.

Yield: 6 servings
Serving size: 3/4 C.

Calories: 175
Fat: 5.3 g
Fiber: 3.3 g

4 C. shredded peeled baking potato (about 1 1/4 lb.)
1/4 C. thinly sliced green onions
1/4 C. chopped green bell pepper
2 T. cornstarch
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
Cooking spray

Preheat oven to 475°. Place potato in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or pat dry with paper towels. Combine potato, onions, and bell pepper in bowl. Add the cornstarch, salt, black pepper, and onion powder; toss well to coat. Line a baking sheet with nonstick aluminum foil; coat thoroughly with cooking spray. Place a 3-inch biscuit cutter on prepared baking sheet. Fill biscuit cutter with 1/2 C. potato mixture (do not pack). Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with cooking spray. Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.

Yield: 8 servings
Serving size: 1 hash brown

Calories: 97
Fat: 0.7g
Fiber: 1.7g

2 tsp. olive oil
1-1/2 cups chopped onion
4 garlic cloves, minced
5 cups hot cooked rice
1/3 cup chopped fresh basil
1/3 cup pine nuts, toasted
1/2 tsp. salt
1/4 tsp. pepper
Basil sprig (optional)

Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 3 minutes or until tender. Combine onion mixture, rice, and remaining ingredients in a bowl; toss well. Garnish with a basil sprig, if desired.

Yield: 6 servings
Serving size: 1 cup

Calories: 289
Fat: 9.3 g
FIber: 2.2 g

1 Vidalia or other sweet onion, cut into 1/4-inch slices
2 cups 2 percent reduced-fat milk
1/2 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. freshly ground black pepper
2 large eggs, lightly beaten
8 cups cubed French bread (about 8 oz.)
3/4 cup (3 oz.) shredded Gruyere or Swiss cheese, divided
Cooking spray

Preheat oven to 425 degrees. Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned. Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese. Bake at 425 degrees 25 minutes or until set and golden.

Yield: 4 servings
Serving size: about 1 1/2 cups

Calories: 364
Fat: 12.2g
Fiber: 3.4g

8oz. Wide Egg Noodles
2 tsp. Olive Oil
1 Onion, finely chopped
8oz. sliced Mushrooms
3 lg. Eggs
1/2 C. Cottage Cheese
1 T. sherry
1/2 tsp. Thyme
1/2 C. chopped Walnuts

Preheat oven to 375 degrees and prepare a 9 x 13 baking dish with cooking spray. Cook the noodles according to package directions. Drain and place in a bowl and keep warm. Heat the oil in a large non-stick skillet; add the onion and mushrooms. Sauté until the onion is tender and the mushrooms have released and reabsorbed their juices, about 8 minutes; remove from heat and set aside. Combine eggs, cottage cheese, sherry, and thyme in food processor and pulse until smooth. Add both onion and egg mixture to the noodles and toss. Spread in the baking dish, sprinkle evenly with walnuts, and cover with foil. Bake for 15 minutes, remove the foil, and bake until the noodles are lightly browned around the edges, about 15 minutes more.

Serving Size: 1 1/2 C.

Calories: 276
Fat: 12g
Fiber: 2g

1 C. low fat buttermilk
3/4 C. corn meal
1/4 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. sugar
1/4 C. egg substitute

Blend or mix well. Pour in a number 5 skillet that has been sprayed with vegetable oil spray and heated (very hot). Bake at 400° for 20 minutes. 8 servings, 79 calories, 1g fat, 1g fiber

1 T. olive oil
1/2 cup minced fresh onion
1 garlic clove, minced
2 cups low-salt chicken broth
1/2 tsp. salt
1/2 tsp. white pepper
1 cup uncooked basmati rice
1/4 cup chopped chives
1/4 cup thinly sliced green onions
1 (8-ounce) package mushrooms, chopped

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add broth, salt, and pepper. Bring to a boil; add rice. Cover, reduce heat, and simmer 35 minutes. Remove from heat; let stand 5 minutes. Stir in chives, green onions, and mushrooms.

Yield: 6 servings
Serving size: 1 cup

Calories: 161
Fat: 3.2 g
Fiber: 1.2 g

2 tsp. olive oil
1/2 C. chopped onion
3 garlic cloves, minced
1 C. minced seeded plum tomato
1-1/2 C. cubed peeled baking potato
1 C. (1-inch) pieces red bell pepper
1 C. (1-inch) pieces yellow bell pepper
1 C. (1-inch) pieces orange bell pepper
1/4 tsp. salt
1/4 tsp. black pepper
1 (10-1/2-ounce) can low-salt chicken broth
1/3 C. coarsely chopped fresh basil
1/4 C. sliced pimento-stuffed olives

Heat oil in a medium saucepan over medium-high heat. Add onion; sauté 10 minutes. Add garlic, and sauté 1 minute. Add tomato, and cook 5 minutes, stirring frequently. Add potato, bell peppers, salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in basil and olives. Let stand, covered, 20 minutes.

YIELD: 5 servings
Serving size: 1 C.

Calories: 105
Fat: 3.3 g
Fiber: 3.2 g

12 oz. uncooked macaroni, elbow-type
1/2 C. fat-free sour cream
12 oz. fat-free evaporated milk
8 oz. low-fat shredded chedder cheese
1 T. dijon mustard
1/4 tsp. table salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
2 T. dried bread crumbs
2 T. grated parmesan cheese

Preheat oven to 350F. Cook pasta according to package directions without added fat or salt. Drain, and transfer to a large bowl. While pasta is still hot, stir in sour cream. Set aside. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and stir in mustard, salt, pepper and nutmeg. Add cheese mixture to pasta, and mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs and parmesan cheese. Sprinkle over pasta. Bake until top is golden. About 30 minutes.

3-1/4 C. all-purpose flour, divided
1-1/2 tsp. salt
1 C. cold water
2 tsp. dark sesame oil
3/4 C. chopped green onions
8 tsp. peanut oil, divided

Lightly spoon flour into dry measuring C.; level with a knife. Combine 3 C. flour and salt in a small bowl. Add water; stir until soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 T. at a time, to prevent the dough from sticking to hands. Place dough in a large bowl, and cover with a damp towel. Let stand 25 minutes. Roll the dough into a 20 x 15-inch ectangle. Brush sesame oil over dough, and sprinkle with onions. Roll up dough lengthwise. Cut the dough roll crosswise into 8 pieces. Roll each dough portion, cut side up, into a 6-inch circle on a lightly floured surface. Heat 1 tsp. peanut oil in a large nonstick skillet over medium heat. Add 1 pancake; cook 2 minutes on each side. Repeat the procedure with the remaining pancakes.

Yield: 8 servings
Serving size: 1 pancake

Calories: 238
Fat: 6.1 g
Fiber: 1.8 g

3 cups fresh corn kernels (about 6 ears), divided
2 cups 2% reduced-fat milk
1/2 tsp. salt
1/4 tsp. black pepper
4 large eggs, lightly beaten
Cooking spray
Fresh chives (optional)

Preheat oven to 350 degrees. Bring 2 cups corn and milk to a simmer in a large saucepan over medium heat; cook 20 minutes, and cool. Pour corn mixture into a blender or food processor; process until smooth. Strain mixture through a sieve over a large bowl. Discard solids. Add salt, pepper, and eggs to corn mixture; stir well with a whisk. Divide remaining 1 cup corn evenly among 6 (6-ounce) ramekins generously coated with cooking spray, and top each with 1/3 cup corn mixture. Place the ramekins in a 13 x 9 — inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes or until the center barely moves when the ramekin is touched. Remove the ramekins from pan, and cool for 5 minutes on a wire rack. Invert custards. Garnish with fresh chives, if desired.

Yield: 6 servings
Serving size: 1 custard

Calories: 181
Fat: 6.1g
Fiber: 1g

1 package active yeast
1/2 tsp. sugar
1 3/4 cup all-purpose flour
1 tsp. coarse salt
1 T. fresh thyme leaves
3/4 cup water (might need more)
1 tsp. oil

In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

Calories: 42
Fat: 0.36g
Fiber: 0.4g

3 cups cold cooked rice, long-grain white or brown
4 tsp. peanut oil
8 scallions, thinly sliced
2 tsp. curry powder
2 carrots, diced and steamed
1 cup steamed chopped green beans
1/2 cup diced lean ham

Place the rice in a shallow bowl; with moistened fingers separate the grains. In a large nonstick saucepan, heat the oil. Add the scallions and cook, stirring as needed until softened, 2-3 minutes. Add the curry and cook, stirring constantly until just fragrant (do not burn), about 30 seconds. Add the carrots, green beans, and ham; cook tossing lightly, about 1 minute. Stir in the rice and 2 T. water; tossing gently to combine, until the rice is thoroughly coated. Serve at once.

1 1/2 cups reduced fat baking mix
1/2 cup all-purpose flour
3 T. grated Parmesan cheese
1 T. dried minced onion
2 T. snipped fresh parsley
1 egg white
3/4 cup skim milk

In a medium mixing bowl stir together biscuit mix, flour, Parmesan cheese, dried onion and parsley. Beat egg whites with milk and stir into dry ingredients until just moistened. Fill muffin cups half full (should have been sprayed with nonstick cooking spray first). Bake at 400 degrees for 15 to 20 minutes. You should be able to stick a toothpick in the center and have it come out clean.

12 servings: each: Calories 89

1 medium onion, diced
1 C. canned pinto beans, mashed
1 1/2 C. raw carrot, grated
1/2 C. fresh breadcrumbs
1/4 tsp. dried sage
Salt and pepper

Combine all the ingredients & mix well. Form into 1 1/2″ balls. Bake on an ungreased cookie sheet at 375 for 15-20 minutes. Serve with your favorite sauce.

2 T. olive oil
4 garlic cloves, thinly sliced
1 C. chopped onion
1 T. all-purpose flour
4 C. peeled baking potatoes, cut into 1/2-inch pieces
2 C. water
3/4 tsp. salt
1/2 tsp. black pepper
1/2 C. minced fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add garlic, and sauté 1 minute or until lightly browned. Remove garlic from pan. Add onion to pan; sauté 3 minutes or until tender. Stir in flour; cook 1 minute. Stir in garlic, potatoes, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Remove from heat. Stir in parsley.

Yield: 5 servings
Serving size: 1 C.

Calories: 176
Fat: 5.7g
Fiber: 2.8g

2 baking potatoes, baked and chilled
nonstick cooking spray
1 red onion, julienned
1 red bell pepper, julienned
1/2 C. corn kernels
3 cloves fresh garlic, minced
1/2 tsp. fresh rosemary, chopped
1 tsp. fresh oregano, chopped
2 egg whites
freshly ground black pepper

Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside. Lightly spray a sauté pan with non-stick cooking spray over medium-high heat. Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer. Set aside to cool. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together. Taste, adjust the seasoning, and form into eight 2″ patties. Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.

2 pancakes Calories 123 Dietary Fiber 3 g

3 whole cloves
1 small onion, peeled
2 cups water
1-1/2 cups petite green lentils
1/4 cup chopped green onions
2 T. sherry
2 T. extra-virgin olive oil
2 tsp. minced peeled fresh ginger
1/4 tsp. freshly ground black pepper
3 garlic cloves, minced
1 bay leaf
1 (14-1/2-ounce) can vegetable broth
1/4 tsp. sea salt

Insert cloves into onion. Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove onion and bay leaf with a slotted spoon; discard. Stir in salt; cook 2 minutes.

3 cups Bisquick Reduced Fat Baking Mix
1 cup cornmeal
3/4 cup cooked black beans
3/4 cup lowfat cheddar cheese
1 cup skim milk
1 cup egg beaters, or egg whites
2 T. vegetable oil
1/2 tsp. chili powder
1/8 tsp. ground cumin
1 1/2 cups tomatoes, drained & chopped
1 4 oz. can chopped green chilies, drained

Heat oven to 375° Grease bottom only of square pan, 9x9x2 inches; dust with flour or baking mix. Mix all ingredients; beat 30 strokes. Spread in pan. Bake 50 to 55 minutes or until toothpick 0inserted in center comes out clean. Cool 5 minutes. Cut into squares. Serve immediately. 16 servings

1/2 C. Long Grain Rice
1/2 C. Wild Rice
2 C. Chicken Stock
1 Shallot or 2 Green Onions, chopped
1 Clove Garlic, minced
Pepper, to taste

Additional seasonings as desired – dill, parsley, sage, cilantro, etc. Heat pot with tight fitting lid. Sauté onion and garlic until soft. Add seasonings and herbs and stir. Add stock and bring to a boil. Add the rice, stir and bring back up to the boil. Cover, turn heat to low, and cook for about 25 minutes. Do not remove the lid while cooking. Turn off heat and let stand 10 minutes, still covered. Fluff with fork and serve.

1 Envelope Dry Yeast
1/4 C. Warm Water
3/4 C. Skim Milk
2 Egg Whites
3 T. Butter
1 T. Sugar
1/4 tsp. Salt
1 1/2 C. Flour
1/2 C. Whole Wheat Flour
Nonstick Cooking Spray

In large bowl combine yeast and water. Let stand about five minutes; stir gently until yeast dissolves. Add milk, egg, butter, sugar and salt and beat well. Mix in the two flours. Scrape dough the dough and mix until a ball forms. Cover with clean dish towel and rest in a warm draft free place and let ruse until double, about an hour. Using muffin pans, lightly coat 12 C. with cooking spray. Stir the dough down and divide it evenly between the 12 C. with a spoon, filling them about half full. Cover loosely with the dish towel and let rise another 30 minutes. Preheat oven to 400 degrees. Bake the rolls for 15-20 minutes, or until lightly browned. You can also add 1 1/2 tsp. basil, oregano, sage, or thyme to the dry ingredients, and / or sprinkle tops with sesame seeds or poppy seeds, if desired.

1 tsp. active dry yeast
2 C. bread flour
1/4 tsp. salt
1/2 C. lukewarm water
1/2 tsp. cayenne pepper, optional
1/4 C. black bean puree (if use canned beans, rinse and drain first)

Combine and knead all ingredients (bread machine is ok). Let rise 50-60 minutes. Roll dough on a cornmeal-covered counter. Place dough in pizza pan. For a thin, crispy crust, place toppings on dough and bake immediately. For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings. Place pizza on the bottom rack of oven (Preheated to 500 degrees) 5-10 min.

1 medium head of garlic
1 lb. parsnips, peeled, coarsely chopped (about 3 cups)
1 T. extra virgin olive oil, optional
1/4 tsp. nutmeg
Freshly Ground Pepper
Chives

Preheat oven to 350 degrees F. Cut 1/4 inch off top of garlic head. Discard top and wrap head in foil. Place on rack in oven, roast garlic until tender about one hour. Cool. Press garlic to release from skin into a small bowl and mash. Cook parsnips in pot of boiling water until very tender about 25 minutes. Drain well, reserving 1 cup cooking liquid in another container. Return parsnips to pot. Add (optional) olive oil, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, adding reserved parsnip cooking liquid to mixture to thin to desired consistency. Season to taste with pepper & chives.

8 oz. Mushrooms, chopped
1/3 C. White Wine
1 Onion, chopped
2 lb. Potatoes, peeled and cubed
1 C. Broccoli Florets
21/2 C. Chicken Stock
1 C. Uncooked Long Grain Rice
Pepper

Sauté mushrooms and onions in wine over medium heat until onions are soft and translucent. Stir in broth and heat to boil; remove from heat. In large baking dish spread potatoes, rice, and broccoli evenly. Sprinkle with pepper. Pour broth over ingredients in dish. Cover with foil and Bake at 325 for 11/2 hours, or until fully cooked, and liquid is absorbed.

3 C. Sliced Carrot
1 C. Sliced Parsnips
Pepper to taste
1/2 C. Chopped Parsley
2 Zucchini or 4 Pattypan Squash, or combination

Steam carrots and parsnips in saucepan until very tender. Drain vegetables. Mash or process root vegetables in food processor and season with pepper. Stir in chopped parsley. Preheat oven to 350 degrees. Prepare vegetables for stuffing. Trim ends from zucchini and cut into half lengthwise. Remove tops from pattypan squash. Hollow out vegetable centers, leaving border all around. Boil or steam boats until tender, about 6 minutes. Arrange vegetables in single layer in oven-proof dish and either pipe or spread carrot-parsnip puree into the hollowed out boats. Pour in just enough water to cover bottom of dish. Cover and bake until heated through, about 15 minutes.

1 tsp. chili powder
1/4 tsp. ground cinnamon
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 T. olive oil
1 garlic clove, minced, or 1/2 tsp. bottled minced garlic
3 small sweet potatoes (about 1-1/2 pounds), each cut lengthwise into 8 wedges
3 small baking potatoes (about 1-1/2 pounds), each cut lengthwise into 8 wedges

Combine first 6 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet. Bake at 450 for 35 minutes or until tender.

1 lb. small white onions or shallots, peeled
1 1/2 pounds peeled baby white turnips or quartered medium turnips
1/4 tsp. freshly ground pepper

Place the onions in a heavy flameproof casserole, preferably enameled cast iron, large enough to hold the onions in a single layer. Cook over moderately high heat, rolling the onions over occasionally, until they are lightly browned, 5 to 7 minutes. Add the turnips, season with the salt and pepper, and toss gently to mix with the onions. Reduce the heat to moderately low, cover the pan tightly, and cook, stirring once or twice, until the onions are golden and all the vegetables are quite tender, about 25 minutes.

1 large tomato, cored and halved crosswise
4 T. unsalted butter
1 C. yellow corn meal
1 C. unbleached all-purpose flour
1/2 C. freshly grated parmesan cheese
1 T. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
2 large eggs, slightly beaten
1 C. 1% milk
1/4 C. plain non-fat yogurt

Using your finger, push the seeds and surrounding liquid out of the tomato. Dice the tomato and set it aside in a strainer to drain. Gently melt the butter in a 10-inch cast-iron skillet and remove from the heat. Preheat the oven to 400 degrees F. In a large bowl, mix the cornmeal, flour, cheese, sugar, baking powder, baking soda, salt and herbs. In a separate bowl, blend the eggs, milk and yogurt. Pour the melted butter into the liquid, but leave a heavy coating of butter in the pan. Make a well in the dry mixture and add the liquid. Stir briskly to blend, then fold in the diced tomato. Turn the batter into the buttered skillet and bake for 25 minutes, until the surface is light golden. The top should resist gentle finger pressure. Let stand for 5 minutes, then slice and serve.

3 medium-large sweet potatoes (about 1 1/2 pounds), quartered
1 tsp. grated fresh ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 T. minced orange peel
2 T. orange juice
2 T. molasses
3/4 cup Yogurt Cheese
1/4 cup pecan halves

Preheat the oven to 350ºF. Lightly oil a 1-quart or 9-inch baking dish. Steam the sweet potato pieces for about 20 to 25 minutes, until tender. When they are cool enough to handle, remove the skins and mash with a potato masher or fork until completely smooth. Mash in the remaining ingredients except for the pecans. Turn the mixture into the prepared baking dish. Decorate the top with the pecans. Bake for 20 to 25 minutes, until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5 to 10 minutes.