EGGPLANT ROLLUPS

These are amazing! Lactose free variation is in parentheses.

Taken from: Claro's Italian Market

Ingredients:

2 medium eggplants

1/3 cup grated romano cheese (Pecorino Romano)

1/3 cup shredded fontina cheese (Manchego)

1 egg

1 cup ricotta cheese (Goat cheese)

1/4 cup chopped fresh parsley

olive oil

white pepper, to taste

fresh sweet basil

2 ounces pinole nuts

1-28ounce can chopped tomatoes

 

Slice the eggplant into about 1/8th inch slices.  Dip the slices quickly into olive oil and place on a baking sheet.  Pop into a preheated 375 degree oven for about 15 minutes or until the eggplant is soft and slightly golden.

Meanwhile, place the ricotta cheese, egg, pinole and romano cheese in a mixer and whip until creamy.  Stir in the fontina cheese, parsley and white pepper.  Spoon filling into a small plastic bag and tie the top.  Cut a small hole in one of the bottom corners and gently squeeze a little of the filling into the center of each eggplant slice .  

Roll the filled eggplant slice slightly and place it, seam down, onto an ovenproof baking dish.  Cover with some chopped tomatoes and top with a little more romano cheese.  Place uncovered in a preheated 350 degree oven for about 30 minutes or until they are hot and bubbly.  

Garnish with fresh sweet basil and serve.  

Makes about 30 rollups.

Cranberry Pumpkin Upside-Down Cake

The best thanksgiving dessert EVER!

I made this the first time it appeared in sunset magazine and have made it every year, several times a year since. Absolutely delicious! I have put my lactose free adaptations in parentheses next to the actual ingredient...

Ingredients

1/4 cup butter, plus more for pans (margarine)
1/2 cup firmly packed light brown sugar
1 tablespoon dark or light rum
1 1/3 cups cranberries (see Notes) use fresh!
2/3 cup toasted coarsely chopped walnuts (see Notes)
2 large eggs
1 cup canned pumpkin
1/3 cup canola or other vegetable oil
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Lightly sweetened softly whipped cream (not even necessary but you can use cool whip to be lactose free)

Preparation

1. Preheat oven to 350°. Butter a 9-in. square pan and line the bottom with parchment paper.
2. In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan, evenly covering the bottom.
3. In a small bowl, combine cranberries and walnuts; arrange evenly over brown sugar mixture.
4. In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and walnuts.
5. Bake until a skewer inserted in the center of cake comes out clean, 35 to 45 minutes. Transfer to a wire rack and let cool 10 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invert cake onto a serving platter. Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool, with whipped cream.
Note: Nutritional analysis is per serving.


Adapted from Sunset Magazine
NOVEMBER 2007

Nutritional Information
Amount per serving
Calories: 423
Calories from fat: 43%
Protein: 5.2g
Fat: 20g
Saturated fat: 4.9g
Carbohydrate: 56g
Fiber: 2.1g
Sodium: 225mg
Cholesterol: 62mg

Soy Milk Pumpkin Pie

Photograph by James Carrier found on Sunset.com

Ingredients

3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs
Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade
Preparation

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.
2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.

Taken from Sunset
NOVEMBER 2003


Nutritional Information
Amount per serving (8 servings)
Calories: 247
Calories from fat: 32%
Protein: 3.6g
Fat: 8.7g
Saturated fat: 3.3g
Carbohydrate: 38g
Fiber: 1g
Sodium: 277mg
Cholesterol: 58mg

Parsnip and Chestnut Bisque

Recipe adapted from Richard Landau, Vedge, Philadelphia, PA Yield: 6 to 8 servings INGREDIENTS 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 2 garlic cloves, crushed 1 pound parsnips, peeled and roughly chopped ¼ cup sweet Marsala wine 8 cups vegetable stock 2 cups jarred peeled chestnuts ½ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ cup tofu sour cream or tofu cream cheese ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper DIRECTIONS 1. In a medium stockpot set over medium heat, heat the olive oil. Add the onion, garlic and parsnips and sauté until the parsnips begin to brown, about 5 to 6 minutes. 2. Add the Marsala and cook until reduced by half, about 2 minutes. Stir in the vegetable stock, chestnuts, allspice, cloves, nutmeg and tofu sour cream and bring to a simmer. Cook until the parsnips are tender, about 8 to 10 minutes. Remove from the heat and set aside; allow the mixture to cool slightly. 3. Carefully purée the cooled mixture in a blender. Season with salt and pepper. Serve hot. via Tasting table

Low-fat Banana Muffins

2 C TJs whole-wheat pancake and biscuit mix

2 Egg whites, beaten

3 Bananas, mashed

¼ C Applesauce

¼ C Brown sugar

1 T Soymilk

1 t Vanilla extract

½ t Cinnamon

Preheat oven to 400

Mix together bananas, applesauce, brown sugar, milk, vanilla and cinnamon

Beat eggs to soft peak in mixer, slowly add the banana mixture

Turn to low and add the two cups of biscuit mix

Let mix for 15 seconds and remove

Spoon into 12 cupcake holders

Bake 12-15 minutes

Calories: 140

Fat: 1g

Carbs: 26.5g

Fiber: 2g

Protein: 2.85g