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Aug 29, 2018

Smoky or Curry Cauliflower

Smoky Cauliflower

  • Prep/Total Time: 30 min.

Makes

  • 8 servings

Ingredients

  • 1 large head cauliflower, broken into 1-inch florets (about 9 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika or curry
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley

Directions

  • Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.
  • Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

Nutrition Facts

3/4 cup: 58 calories, 4g fat (0 saturated fat), 0 cholesterol, 254mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Pomegranate-Hazelnut Roasted Brussels Sprouts

Pomegranate-Hazelnut Roasted Brussels Sprouts
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 2/3 cup chopped hazelnuts, toasted
  • 1 tablespoon grated orange zest
  • 1/2 cup pomegranate seeds

Directions

  • Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.
  • Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.
Nutrition Facts
3/4 cup: 248 calories, 22g fat (7g saturated fat), 23mg cholesterol, 454mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Plum Crisp with Crunchy Oat Topping

Plum Crisp with Crunchy Oat Topping
  • Total Time
    Prep: 25 min. + standing Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 3/4 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter, softened
  • 1/4 cup chopped walnuts
  • 5 cups sliced fresh plums (about 2 pounds)
  • 1 tablespoon quick-cooking tapioca
  • 2 teaspoons lemon juice

Directions

  • In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes.
  • Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture.
  • Bake at 375° for 40-45 minutes or until topping is golden brown and plums are tender. Serve warm.
Nutrition Facts
1 serving: 233 calories, 8g fat (3g saturated fat), 11mg cholesterol, 107mg sodium, 40g carbohydrate (27g sugars, 3g fiber), 3g protein.