Healthy Corner

Cook up a storm with fall bounty

By Betty Dickinson

Columnist Betty Dickinson

Columnist Betty Dickinson

Here’s some recipes to use some of the fall garden produce.

This is a nutritious dip that might appeal to the party or family get-to-gather.

This makes an ideal snack, or even a meal, as it’s packed with protein,

calcium, vitamins and minerals. The beet is more for color than flavor, so

don’t expect a strong beet favor. Good with carrots and other vegetables

or chips. The dip can be refrigerated for one week.

Pink Bean Dip

1.Combine 15 ounces cooked or drained canned white

beans, 1 or more cloves chopped garlic, 1/3 cup olive

oil, one tablespoon fresh lemon juice or more, and a small

roasted or stemmed beet in food processor; puree until

smooth and no bits of beet remain.

 

  1. Season lightly with salt and pepper.

 

  1. Taste and add more lemon juice as needed.

 

4 Transfer to an airtight container; refrigerate until

ready to serve.

 

 

Sausage-Stuffed Zucchini

These can be assembled a day ahead and refrigerated. Remove

them from the refrigerator at least 30 minutes before baking.

1 teaspoon extra-virgin olive oil

4 medium zucchini, halved lengthwise

1 pound spicy Italian bulk sausage (or your choice of sausage)

1 small onion, chopped (about 1 cup)

3 or more cloves of garlic, minced

1 cup course fresh breadcrumbs

2 teaspoons lemon zest, plus 1 tablespoon lemon juice

About 3/4 cup grated Parmesan, plus shavings for the garnish

1 teaspoon coarse salt

1 large egg, lightly beaten

  1. Preheat oven to 350 degrees. Drizzle a large baking dish with oil.

Scrape seeds and soft flesh from inside zucchini and reserve ½ cup.

Place zucchini, cut sides up, in baking dish.

 

  1. Heat oil in a large skillet over medium heat; add sausage and onion.

Cook, breaking up sausage, until sausage is brown and onion is softened,

about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide

mixture among zucchini. Bake until filling is firm and each zucchini is

 

tender and wrinkled around edges, 35 to 40 minutes. Garnish with

Parmesan shavings.

 

Hint:

Here is a nutty way to take off extra pounds. Studies show adding nuts to your diet won’t make you gain weight, and may even lose some pounds. Experts think that’s because of the unsaturated fats in nuts like almonds, walnuts, peanuts, and pine nuts. These trigger your body to make appetite-blocking hormones, which tell your brain you’re full. So enjoy a handful of nuts about 20 minutes before a meal, and it can cut your appetite!

Copyright (c)2014 Emma Blogs LLC

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