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We have compiled a few of the staffs favorite recipes. Please feel free to try any of these and if you have a favorite recipe that you would like to share, Please E-mail it to us at info@thehillshealthranch.com
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SWEET POTATO, PARSNIP, AND APPLE BISQUE
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1 garlic clove, minced
1 medium sweet onion, chopped
1 medium leek, cleaned, white part chopped
2 Granny Smith apples, peeled, cored, chopped
3/4 Ib (350 gl sweet potatoes, peeled, sliced
1/4 Ib (125 g) parsnips, peeled, sliced
4 cups (1 L) low-sodium chicken broth
2 cups (500 mL) evaporated skim milk
1 tsp (5 mL) fresh lemon juice
1/2 tsp (2 ml) lemon zest
Sea salt and freshly ground white pepper, to taste
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Heat large pot over medium heat and add garlic, sweet onion, leeks, and 2 to 3 Tbsp (30 to 45 mL) of chicken broth. Saute until onions are soft and turning lightly golden. Add apples, sweet potatoes, parsnips, and remaining chicken broth. Bring to a boil, reduce heat, cover, and simmer until vegetables are very soft, about 40 minutes. Remove from heat and let cool 10 minutes.
In food processor or blender with motor running slowly, process about 2 cups (500 mL) of soup mixture until smooth, then add 1/2 cup (125 mL) evaporated milk. Transfer to another pot.
Repeat the blending processes until all the sweet potato mixture and evaporated milk is blended. Stir in lemon juice zest and season with sea salt and white pepper. Re-warm over medium heat until desired temperature, stirring often. Ladle into bowls and serve. Serves 6.
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BLACK COD FISH CAKES WITH TARRAGON CAPER AIOLI
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1 1/2 Ibs [750 g) black cod (sablefishl fillets, skinned
1 medium onion, diced
2 garlic cloves, minced
1 large egg
2 large egg whites
1/4 cup (60 mL) Worcestershire sauce
1 tsp (5 mL) cayenne
3/4 cup [180 ml) low-fat Italian dressing
2 tsp (10 mL] sea salt
1 1/2 cups (350 ml) bread crumbs
TARRAGON CAPER AIOLI
1 cup (250 mL) low-fat mayonnaise
1/2 cup (125 mL) nonfat sour cream
1 1/2 Tbsp (20 mL) Dijon mustard
6 garlic cloves, minced
1 1/2 Tbsp (20 mL) fresh lemon juice
3/4 tsp (4 mL) tarragon
1 Tbsp (15 mL) capers, rinsed, drained
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Preheat oven to 350 F (180 C). Bake fish fillets for 8 to 10 minutes and let cool. Flake fish into bowl and add the remaining fish cake ingredients. Shape into 12 fish cakes. Spray skillet with vegetable oil and cook until golden. Move fish cakes back into heated oven for 3 to 5 minutes until done.
While fish cakes are cooking, place all aioli ingredients in bowl and stir gently to blend.
To serve, place fish cakes on plates and top each cake with 1 Tbsp (15 mL) of aioli. Serves 6
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ROASTED BUTTERNUT SQUASH AND CARROTS WITH SAGE
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1 3/4 Ib (800 g] butternut squash, peeled,
seeded, cut into 1 1/2 in (3.5 cm) pieces
1/2 Ib (225 g) carrots, peeled, cut into
1 1/2 in (3.5 cm] pieces
1 1/2 cups (350 mL] grapes 1 medium red onion, cut into1 in (2.5 cm) pieces
1 Tbsp (15 mL) fresh sage, thinly sliced
1 tsp (5 mL) extra-virgin olive oil
Sea salt and freshly ground black pepper
2 Tbsp (30 mL) pine nuts, toasted
Preheat oven to 425 F (220 C).
Combine butternut squash, carrots, grapes, red onions, and sage in large bowl. Drizzle with oil. Season generously with sea salt and black pepper. Toss to coat.
Spread vegetables out on large rimmed baking sheet. Roast until squash, carrots, and onion begin to brown, stirring occasionally, about 35 to 40 minutes. Transfer to plate, sprinkle with toasted pine nuts and serve. Serves 6.
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APPLE STREUSEL CAKE
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STREUSEL
2 Tbsp (30 mL) all-purpose flour
2 Tbsp (30 ml] pure cane sugar ^
1/8 tsp (0.5 mL] ground cinnamon
1 Tbsp (15 ml) unsalted butter
2 Tbsp (30 mL) sliced almonds
CAKE
3/4 cup (180 mL] pure cane sugar
1/4 cup (60 mL) low-fat cream cheese, softened
2 Tbsp (30 mL) unsalted butter, softened
2 Tbsp (30 mL) unsweetened applesauce
2 Tbsp (30 mL) amaretto oralmond liqueur
1 tsp (5 mL) almond extract
1egg
3/4 cup (180 mL) all-purpose flour
1/2 cup (125 mL) whole wheat pastry flour
1/2 tsp [2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) sea salt
3/4 cup (180 mL) low-fat buttermilk
Non-aerosol vegetable oil spray
1 1/2 cups (350 mL) apple, peeled, cored, thinly sliced
Preheat oven to 350 F (180 C).
To prepare streusel: combine flour, sugar, and ground cinnamon; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds.
To prepare cake: beat sugar, cream cheese, butter, and applesauce in large bowl with mixer at medium speed until smooth. Add amaretto, almond extract, and egg, beating well.
Lightly spoon flours into dry measuring cups, levelling with a knife. Combine flours, baking powder, baking soda, and sea salt in medium bowl, stirring well with whisk. Add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter into 9 in (23 cm) round cake pan sprayed with oil; sharply tap pan once on counter to remove air bubbles. Arrange apple slices over batter, and sprinkle with streusel mixture. Bake at 350 F (180 C) for 45 minutes or until a wooden toothpick inserted in centre comes out clean.
Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Cut into 12 wedges. Dust with icing sugar before serving, if desired. Serves 12
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