Pumpkin's Recipes

Baked Eggplant with Cheese Serves: 4 ingredients 1 medium eggplant (1 1/2 pounds) 1 (14 1/2 ounce) can stewed tomatoes, undrained 2 teaspoons splenda 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon dried oregano leaves 1/4 teaspoon pepper 2/3 cup shredded reduced-fat Swiss cheese or Mozzarella cheese 2 tablespoons grated Parmesan cheese directions Preheat oven to 350*F. Spray a rectangular baking dish, with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices. Place in 3-quart saucepan; cover with water (salted if desired). Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry. Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over medium-high heat about 5 minutes, stirring frequently. Place eggplant in baking dish; top with tomato mixture and cheeses. Cover and bake 20 minutes. Uncover and bake about 10 minutes longer or until light brown.

Balsamic Eggplant Parmesan Serves: 6 recipe ingredients 3 Tbsp. balsamic vinegar 4 tsp. olive oil 1 tsp. salt 3/4 tsp. splenda, divided 1/2 tsp. oregano 1/2 tsp. freshly ground pepper 1 large eggplant (1 1/2 lb.), cut into 1/2-inch-thick slices 1 cup chopped onions 1 1/2 tsp. minced garlic 4 Tbsp broth, divided 1 can stewed tomatoes 1 cup seeded, chopped tomato 1/4 cup chopped fresh basil 4 ounces shredded part-skim mozzarella cheese, divided 1 Tbsp. grated Parmesan cheese directions Preheat oven to 400*F. Combine vinegar, 1 tablespoon of the oil, 1/2 teaspoon each salt and sugar, the oregano and pepper in bowl. Coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet. Bake 15 minutes per side or until fork-tender. Combine onions, garlic, 1 teaspoon oil and 2 tablespoons broth in large nonstick skillet; cook, stirring, over medium-high heat until onions are soft, 5 minutes. Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 tablespoons broth, 1/2 teaspoon salt and 1/4 teaspoon splenda. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minutes. Spoon one third of the sauce into shallow 2-quart baking dish. Arrange half the eggplant over sauce. Spoon half the remaining sauce over eggplant. Sprinkle with 2/3 cup mozzarella. Top with remaining eggplant, sauce and mozzarella and the Parmesan. Cover with foil and bake 30 minutes. Bake uncovered 15 to 20 minutes more, until bubbly. Let stand 15 minutes before serving for easier cutting.

Pork & Bell Pepper Fajitas • 1/4 cup lime juice • 1 1/2 teaspoons ground cumin • 1/2 teaspoon salt • 4 garlic cloves, finely chopped • 1/2 pound pork tenderloin, cut into 2x1/2-inch strips • 1 sweet onion, thinly sliced • 3 medium bell peppers (green,red or yellow or a mixture), thinly sliced • 4 mountain bread Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork strips and toss to coat. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours. Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet for 3 minutes, stirring once or twice. Stir in onion, bell peppers and reserved marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are tender but still crisp. Place equal amounts of the pork mixture on center of each mountain bread. Fold one end of the mountain bread up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.

Curried cauliflower with apple and onion Ingredients Olive oil spray 1 head cauliflower (about 1 pound), trimmed, cut into 1-inch florets, stems peeled and cut into 1/2-inch-thick slices 1 Gala apple, peeled, cored and roughly chopped 1 medium onion, peeled and roughly chopped 1 1/2 teaspoons Madras curry powder Salt and freshly ground pepper 1/4 cup non-fat yogurt (optional) Directions 1. Spray the oil in a medium saucepan over medium heat. Add the cauliflower, apple, onion and curry powder and sweat, without color, for 6 to 8 minutes. Add 1 cup water, cover and cook until tender, 12 to 15 minutes. 2. Put the cauliflower, apple and onion into a food processor or blender and purée until smooth, taking care not to overwork the mixture. If desired, stir in the yogurt and season with salt and pepper. PI's Notes: I don't usually add the yogurt and it is still good without it. But I thought I would include it in the recipe in case you wanted to try it.

Cauli-flied Rice If you’re used to the darker version, add a splash of tamari - go easy or the "rice" may be too wet. My husband just loves this with crumbled feta, olive oil and chopped tomato on top. The variations are endless: a bit of curry powder, some grated lemon rind, some chili powder… 2 lbs. trimmed cauliflower 4 Tbsp. olive oil (I use spray oil) 4 cloves garlic, minced 3 eggs 1 tsp. salt 2 green onions, thinly sliced 1/2 tsp. freshly ground black pepper Grate the cauliflower using the medium sized holes of a grater. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness. Spray the oil in a wok or large heavy frying pan and add the garlic. Stir-fry until pale gold. Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry until it’s tender-crisp, about 5-8 minutes. The length of time will depend on the cauliflower. Stir in the green onion and pepper. Check the seasoning and serve.

Salmon Steaks with Garlic and Green Chilies 6 6-oz. salmon steaks 2 Tbsp. olive oil 2 Tbsp. lemon juice 1/2 cup onion, chopped 4 cloves garlic, chopped 5 thin slices fresh ginger, chopped 2 jalapeño chilies, chopped 1/4 tsp. salt 1/2 tsp. turmeric In the work bowl of a blender or food processor, combine all the ingredients except the fish. Blend until a fine paste is formed. Scrape into a bowl. Add the salmon steaks and mix well to coat the steaks on both sides. Cover and refrigerate for at least 2 hours. Heat the barbecue or broiler to high. Place the salmon steaks on the grill or 4 inches (10 cm) away from the broiler element and grill 3-4 minutes on each side for medium, brushing with the marinade. Serve immediately

Curried Tofu, Mushroom and Pepper Scramble 2 Tbsp. olive oil (again I only use spray oil) 1 large red pepper, cut into short, narrow strips ¼ lb. sliced mushrooms 2 blocks firm tofu, 350 grams each well drained and crumbled 3 Tbsp. green onions, thinly sliced 1 tsp. curry powder salt and black pepper to taste 1/2 cup ripe tomato, finely diced 1 Tbsp. coarsely chopped parsley or cilantro In a large frying pan, heat the oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender. Increase the heat and cook, stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder, salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro.

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