ROASTED SQUASH VEGETABLE MEDLEY RECIPE | RACHAEL RAY ...
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
MARY BERRY SUNSHINE CARROT CAKE RECIPE | BBC LOVE TO COO…
Mary Berry's simple sunshine cake is a twist on a carrot cake, with added courgette and banana. Dense and close in texture, it is topped with a light cream cheese frosting and banana slices.
Provided by Mary Berry
Yield Serves 8
Number Of Ingredients 1
Steps:
Preheat the oven to 180°C/160°C fan/Gas 4. Grease two loose-bottomed 20cm (8in) sandwich cake tins and base line with non-stick baking paper.
Measure the flour, sugar and baking powder into a large bowl.
Beat the eggs in a separate bowl, then add the oil, carrot, mashed banana and courgettes to the eggs and stir. Add these wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
Divide the mixture between the two tins and bake in the oven for 25–30 minutes, or until well risen and lightly golden.
Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely. The cakes will shrink back a little when cooling.
To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.
Spread half the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange the slices of banana in a spiral pattern.
Cut into slices to serve.
Mary’s tips:
Can be made a day ahead and iced on the day of serving.
Un-iced cakes can be frozen.
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SHAKSHUKA, MY STYLE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 219 calories per serving
- Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
- Deseed and roughly chop the peppers, adding them to the pan as you go.
- Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
- Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
- Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
- Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.
WINTER SALAD RECIPES | BBC GOOD FOOD
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BUTTERNUT SOUP RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 50 minutes
Category Butternut Squash Soup
Calories 212 calories per serving
- In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
SPAGHETTI SQUASH ENCHILADA BOAT RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 65 minutes
Category Dinner
Cuisine American
Calories 183 kcal per serving
- Remove from the oven, sprinkle with cilantro and scallions and serve immediately!
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EASY SHRIMP TACOS | MCCORMICK
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Cuisine Mexican,
Calories 364 per serving
- Serve shrimp in warmed tortillas with assorted toppings, such as sour cream, fresh cilantro, chopped tomato, chopped avocado, chopped red onion or lime wedges, if desired.
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