Cherry Berry Jumble Fruit Pie (Good Housekeeping Nov 2020)

 2 pie crusts

1 TB all purpose flour

3/4 cup sugar

2 TB cornstarch

1 can sweet cherries

1-1/2 cups sliced fresh strawberries

1-1/4 cups fresh blueberries

3/4 cup fresh blackberries

1/2 cup fresh raspberries

1 TB fresh lemon juice

Roll out 1 pie crust to fit pie plate with edges extending. Chill 30+ minutes. Roll out other pie crust and cut into 9 strips and weave to create a lattice top. 

Whisk together flour, sugar and cornstarch.

Mix the berries and lemon juice, then stir into flour mixture. pour into pie crust and top with lattice crust. press crusts together to seal edges, crimp edges, then trim to fit pie plate.

Bake at 375 degrees about 1 hour until lightly browned and bubbly.

One-Pot Tomato Basil Pasta (SeniorsGuide.com)

 8 oz whole-wheat rotini

2 cups water

2 cups vegetable broth

15 oz diced tomatoes

2 TB olive oil

1-1/2 tsp Italian seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp crushed red pepper

6 cups baby kale or baby spinach

1/2 cup slivered basil

Grated Parmesan cheese for garnish

Combine pasta, water, broth, tomatoes. oil, Italian seasoning, onion powder, garlic powder, salt, and crushed red pepper in a large pot. Cover and bring to a boil over high heat.

Uncover, reduce heat to medium-high and cook, stirring frequently, for 5 minutes.

Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5-7 minutes more. If you are using spinach, add it after 10 minutes of cooking instead of 5 minutes so it cooks in the last 2-3 minutes. 

Stir in basil, Garnish with Parmesan cheese.

Serves 4

339 calories, Total fat: 10 g, Saturated fat: 1 g, Carbohydrates: 55 g, Fiber: 8 g, Total sugars: 6 g, Protein: 11 g, 

Spinach-Mushroom Quiche (Every Day with Rachael Ray)

 2 TB extra-virgin olive oil

4 yellow-fleshed potatoes, such as Yukon gold (about 12 ounces)

1/2 c finely chopped onion

1 TB cornstarch

salt and pepper

10 ounces fresh baby spinach

8 oz mushrooms, sliced

3 oz Swiss cheese, shredded

2 large eggs plus 2 large egg whites

 2/3 c milk

Preheat oven to 400 degrees. Grease quiche dish with 1 tablespoon olive oil. Using a food processor fitted with a shredding attachment, shred potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add potato mixture, flattening it into a 10-inch layer and cook until bottom is golden, about 10 minutes. Loosen, then invert onto the quiche dish and mold into a crust. Bake about 20 minutes.

Meanwhile, preheat skillet over high heat. Add the spinach, and 1/4 cup of water, and cook, stirring until wilted; drain. Squeeze out any excess water. Chop the spinach.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half the mixture into the crust, add the cheese, then top with the rest of the mixture. 

In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into the quiche dish and bake until set, 20-25 minutes.

Serves 4

Orange Rolls (Gail Robinson)

Dough

 1/2 c sugar

2 tsp salt

1/2 c butter, softened

2 pkgs. quick-rise yeast

6 c flour

2 c water

1 egg

Filling

1 orange rind, grated

1/2 c butter

1 c sugar

In mixer bowl, combine sugar, salt, yeast, and 2-1/2 cups of flour. Heat water and 1/2 cup butter until very warm (120-130). Note: Butter does not need to melt completely.

With mixer at low speed, slowly beat liquid ingredients into dry mixture just until blended. Increase speed to medium; beating two minutes. Beat in egg and 3/4 cup of flour; continue beating two minutes, scraping bowl often. With spoon, stir in 2-1/2 cups flour to make soft dough.

Replace mixer dough with dough hooks and knead until smooth (about 10 minutes), working in about 1/2 cup more of flour. Shape into ball and place in a greased large bowl, turning dough to grease top. Cover and let rise until double in size.

Punch down dough and roll out into a large rectangle. Mix orange rind, butter, and sugar. Spread on top of dough and roll up like cinnamon rolls; slice. Place in jelly roll pan and cover with parchment paper. Bake at 400 degrees for about 15 minutes. They will still be light rather than golden. Makes 36 small rolls or 9 giant rolls.

Mushroom Bourguignon (Pinterest simply kitchen.com)

 9 oz baby onions

9 oz baby carrots

1-3/4 lb. Mushrooms (cut into chunks) 

1 cup vegetable stock

3/4 c red wine

2 TB tomato paste, or purée

1 small bunch of thyme

 2 bay leaves 

Black pepper

4 cloves garlic mince

1 TB oil

Peel baby onions and eliminate the tops and tails, leave whole  Heat the oil in large pan, then add mushrooms, onions, and carrots. Cook over moderate heat for 5-10 minutes, adding garlic in the last few minutes. The mushrooms must be tender and have released their juices. The carrots and onions will be hard. Add wine and turn the heat down to low. Simmer for a couple of minutes. Add the rest of the ingredients. Mix well. Bake 375  for 30 minutes or until carrots and onions are cooked and to your liking. 

Red Lentil Stew (Pinterest midwestfoodieblog.com)

 3 TB olive oil

1 yellow onion, diced

1 c carrots, sliced (2 carrots)

1 c celery, cliched (2 stalks)

16 oz baby Bella mushrooms, halved

6 cloves garlic, thinly sliced 

2 tsp dried thyme

1 tsp dried oregano 

1/2 tsp dried sage

2 TB flour

1/4  balsamic vinegar 

2 TB soy sauce

16 oz baby yellow potatoes, halved

1 c uncooked split red lentils

14.5 oz tomato sauce

3 c vegetable broth

2 bay leaves

Kosher salt

Fresh cracked pepper

Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a couple of pinches of salt and pepper. Cook, stirring occasionally 8 minutes. Add mushrooms, garlic, spices, and a couple of pinches of salt and pepper. Cook, stirring frequently for 3-4 minutes. Stir in vinegar and soy sauce to deglaze pan. Add potatoes, lentils, tomato sauce,broth, and bay leaves and a couple of pinches of salt and pepper. Bring to a simmer, stirring so lentils don’t stick to the pan. Turn to low and simmer 10-15 minutes or until potatoes are fork tender. Season with salt and pepper. Garnish with parsley and serve with mashed potatoes. 

Serves 6

Sweet Potato, Black Bean, and Spinach Quesadillas (Woman’s Day June 2020)

 2 small sweet potatoes 

Olive oil

2 cloves of garlic

1 tsp cumin

1/2 tsp cinnamon 

1/4 tsp cayenne

15 oz can black beans (rinsed)

1 bunch spinach (chopped)

4 tortillas 

1-1/2 cups Jack cheese

Lime wedges

Salsa

Halve sweet potatoes lengthwise and place cut side down on a microwaveable plate. Microwave on high 5-7 minutes. 

Heat 2 TB olive oil and finely chopped garlic in a large skillet on medium heat until garlic starts to sizzle. Stir in spices. Add black beans and 1/2 cup water. Cook 2 minutes. Add spinach and cook , tossing 1 minute. 

Place tortillas on a foil-lined baking sheet. Scoop sweet potato from skins and spread on half of tortillas. Top with bean and spinach mixture and sprinkle with cheese. Fold tortillas over to cover filling (they will look overstuffed). Broil until tops are golden brown and cheese is melted, about 2 minutes. Serve with lime wedges and salsa. 

Serves 4