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Pumpkin Pie

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Pumpkin Pie
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
For the pie filling:
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
For the pie filling:
Instructions
  1. Preheat oven to 425 °F.
  2. Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
  3. In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).
  4. Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.
  5. Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.
  6. Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
  7. Turn down oven to 350 °F.
  8. Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
  9. Add eggs and vanilla, and mix to blend ingredients.
  10. Add pumpkin and milk, and stir to combine.
  11. Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.
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Rice Pudding

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Rice Pudding
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Put the water and cinnamon sticks into a medium-sized saucepan. Bring to a boil.
  2. Stir in the rice. Cook on low heat for 30 minutes, until rice is soft and water has evaporated.
  3. Add milk, sugar, and salt. Cook for another 15 minutes until it thickens.
  4. Remove cinnamon sticks, and serve warm.
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Tropical Fruit Compote

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Tropical Fruit Compote
Instructions
  1. In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.
  2. Pour the syrup into a cup and set aside. Remove the lemon peel and cool the cooked fruit for 2 hours.
  3. To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves (if desired).
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Corn Chowder

Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov

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Corn Chowder
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Instructions
  1. Heat oil in a medium-sized sauté pan.
  2. Add celery, onion, and green pepper and sauté for 2 minutes.
  3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, for about 10 minutes or until potatoes are tender.
  4. Place ½ cup milk in a jar with a tight-fitting lid. Add flour, close lid, and shake vigorously.
  5. Add mixture gradually to cooked vegetables, and then add remaining milk.
  6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
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Minestrone Soup

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Minestrone Soup
Instructions
  1. Heat oil in a 4-quart saucepan.
  2. Add garlic, onion, and celery and sauté about 5 minutes.
  3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
  4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer 2-3 minutes only. Serve warm.
  5. Add uncooked spaghetti and simmer 2-3 minutes only. Serve warm.
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Veggie Spaghetti Sauce

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Veggie Spaghetti Sauce
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Servings
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Servings
Instructions
  1. In a medium skillet, heat the olive oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.
  2. Add remaining ingredients and simmer, covered, for 45 minutes. Serve over spaghetti.
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Carrot-Raisin Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Carrot-Raisin Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil a 9×5-inch loaf pan.
  2. Stir together the dry ingredients in a large mixing bowl. Make a well in the center of the dry mixture.
  3. In a separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute the carrots.
  4. Turn into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool for 5 minutes in the pan. Remove from pan and complete cooling on a wire rack before slicing.
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Apricot-Orange Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Apricot-Orange Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.
  2. Cook apricots in water in a covered medium-sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.
  3. Cream together the margarine and sugar. By hand, beat in the egg and orange peel.
  4. In a separate bowl, sift together the flour, dry milk powder, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
  5. Stir apricot pieces and pecans into batter.
  6. Turn batter into prepared pans.
  7. Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.
  8. Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.
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Black Beans With Rice

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Black Beans With Rice
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 1/4 hours
Servings
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 1/4 hours
Servings
Instructions
  1. Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
  2. In a large soup pot or dutch oven, stir together the beans, water, green pepper, onion, vegetable oil, bay leaves, garlic, and salt. Bring to a boil, cover, and boil for 1 hour.
  3. Reduce heat and simmer, covered, for 3 to 4 hours, or until beans are very tender. Stir occasionally and add water if needed (if water level drops below the top of the beans).
  4. Remove about ⅔ of the beans and set aside. Use a spoon to mash the remaining beans against the side of the pot. Return the set-aside beans to the pot, stir, and heat through.
  5. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
  6. Serve over rice. Garnish with sliced pimento and lemon wedges.
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Yosemite Chicken Stew and Dumplings

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Yosemite Chicken Stew and Dumplings
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 1/2 hours
Servings
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 1/2 hours
Servings
Instructions
  1. To prepare the stew: Place chicken, onion, carrot, celery, salt, black pepper, cloves, bay leaf, and water in a large pot. Heat to boiling; cover and reduce heat to simmer. Cook for about 30 minutes, until chicken is tender.
  2. Remove chicken and vegetables from broth. Set aside.
  3. Strain broth and skim fat; measure and, if necessary, add water to make 3 cups liquid. Set aside 1 cup (see next step), and return the rest of the broth to the pot.
  4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid. Pour the mixture into the pot.
  5. Cook, stirring constantly, until the mixture comes to a boil and is thickened.
  6. Add the basil, peas, and reserved vegetables to the pot; stir to combine. Add chicken, and heat slowly to boiling while preparing cornmeal dumplings.
  7. To prepare the dumplings: Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl. In a separate bowl, mix together the milk and oil.
  8. Add milk mixture all at once to the dry ingredients; stir just enough to moisten the flour and evenly distribute the liquid. Dough will be soft.
  9. Drop by full tablespoons on top of the stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering, and steam for about 20 minutes.
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