all-purpose flour

Winter Crisp

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
Winter Crisp
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
For topping:
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
For topping:
Instructions
  1. Preheat oven to 375 °F.
  2. To prepare the filling: In a medium bowl, combine the sugar, flour, and lemon peel. Mix well. Add the lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish.
  3. To prepare the topping: In a small bowl, combine the oats, brown sugar, whole-wheat flour, and cinnamon. Add the melted margarine; stir to mix.
  4. Sprinkle the topping over the filling. Bake for 40 to 50 minutes, or until the filling is bubbly and the top is brown. Serve warm or at room temperature.
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Cream of Broccoli Soup 

Cream of Broccoli Soup 

By
Stephanie Kinturi

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Cream of Broccoli Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Melt the butter in a large soup pot over medium high heat
  2. Sauté the onions in the butter until tender. Add the flour and whisk until  incorporated (mixture will be lumpy). Gradually whisk in the chicken broth and  stir until free of lumps.
  3. Add the broccoli and simmer for 20 minutes until thickened.
  4. Transfer soup to a blender and puree until creamy and most of the chunks a  broken down. (Be careful as soup is hot. Hold a dishtowel on top of the lid to  prevent burns from steam.)
  5. Add the sour cream and season with salt and pepper. Stir to combine.
  6. Serve with a sandwich or slice of whole grain toast.
Recipe Notes

*This soup freezes well for up to 3 months.

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Zucchini ­Carrot Bread

Zucchini ­Carrot Bread

By
Stephanie Kinturi

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Zucchini ­Carrot Bread
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 365 degrees F. Grease and flour an 8x3” loaf pan. Set aside.
  2. In a medium bowl, combine the eggs, oil and brown sugar. Mix well with a wire  whisk.
  3. Sift the dry ingredients into a large bowl.
  4. Gently stir the wet ingredients into the dry ingredients. Fold in the carrots, zucchini, raisins, and pineapple to the mixture. Stir until combined.
  5. Pour the batter into the loaf pan and bake for approximately 50­60 minutes or until a toothpick inserted near the center comes out clean.
  6. Remove from the oven to cool on a wire rack. Cool for 5 minutes, the remove  from pan and return to rack until completely cooled.
  7. Slice and serve with a drizzle of honey and a sprinkle of powdered sugar.
Recipe Notes

Honey, powdered sugar, optional for garnish

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Healthy Apple Walnut Muffins with Apple Butter

Healthy Apple Walnut Muffins with Apple Butter

By
Stephanie Kinturi

Print Recipe
Healthy Apple Walnut Muffins with Apple Butter
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees F. In a bowl, combine flours, cinnamon, baking  powder, baking soda and salt.
  2. In another bowl combine the buttermilk, bran flakes, wheat germ, brown sugar, oil and egg. Mix thoroughly with a wire whisk.
  3. Stir wet mixture into the flour mixture by hand until just moistened. Batter will  still have lumps. (Do not over mix as this will cause muffins to be dense)
  4. Stir in the apples and walnuts.
  5. Spoon into a greased muffin pan until cups are nearly full.
  6. Bake for 15­20 minutes until a wooden toothpick inserted in the center comes out  clean
  7. Serve with purchased applebutter and/or jam.
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Crepes a la orange

Crepes a la orange

By
Stephanie Kinturi 

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Crepes a la orange
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
  2. Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼ cup of the batter into the pan and tilt the pan in all directions so that the batter coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from  the pan and is lightly browned. Flip and cook on the other side for 30 seconds or until center is set.
  3. Place crepes on wax paper and cool completely.
  4. Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.
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Cranberry­ Orange Scones

Cranberry­ Orange Scones

By
Stephanie Kinturi 

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Cranberry­ Orange Scones
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set  aside.
  2. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and  baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture  resembles coarse crumbs. Add the dried cranberries and mix well.
  3. Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
  4. Turn the dough out onto a floured surface. Knead dough by patting and folding  into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough  circle into 8 wedges (like a pie).
  5. Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted  butter and sprinkle with the coarse cane sugar (This will add shine and help them  to brown evenly)
  6. Bake for approximately 20 minutes or until bottom of the scones are golden. Cool  on a baking sheet for 5 minutes. Serve warm.
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Chicken and Vegetable Pot Pie

Chicken and Vegetable Pot Pie

Print Recipe
Chicken and Vegetable Pot Pie
Course Main Dish
Cuisine Greek
Prep Time 35 min
Cook Time 35-45 min
Servings
people
Ingredients
Course Main Dish
Cuisine Greek
Prep Time 35 min
Cook Time 35-45 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.
  4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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