Archive for the ‘Nutmeg’ Category

Zucchini, Potato and Ham Soup

zucchini-potato-and-ham-soup
Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 20 min
Cook Time: 30 min

  • 1 tablespoon butter
  • 2 onions, chopped
  • 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
  • 3 zucchini (about 1 pound total), sliced 1/4 inch thick
  • Salt
  • One 32-ounce container (4 cups) chicken broth
  • Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
  • 1/4 cup chopped fresh dill
  • Pinch nutmeg
  • Pumpernickel bread, for serving
  1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
  2. Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

**Personal Review: No Review Yet**

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Ice-Cream Pumpkin Pie

Recipe courtesy of National Geographic Kids

  • 1 quart vanilla ice cream
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • dash of nutmeg
  • dash of ground cloves
  • graham cracker pie crust
  1. Let the ice cream soften
  2. Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
  3. Stir in the ice cream.
  4. Spread the mixture evenly into the crust.
  5. Cover and freeze for four hours or until firm.

**Personal Review: Awesome, a friend of mine made this with her daughter when I first tried it.  I asked for the recipe and cannot wait to make this on my own.  I love it!**

Pumpkin Spice Bread

Recipe from USA Weekend

Makes 3 mini loaves or 1 9-inch loaf
Serves 15

  • Half a 15 oz can 100% pure pumpkin (1 cup minus 1 tbsp)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp gorund cloves
  • 3/4 cups water
  • 1 3/4 cups dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 3/4 cup bleached all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  1. Adjust oven rack to middle position and heat oven to 350°.
  2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.
  3. Transfter to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
  4. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
  5. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. recipe doubles easily and freezes well.

 **Personal Review: No Review Yet**

Asparagus-Ham Lasagna

Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 30 min
Cook Time: 55 min

  • 1 pound asparagus, cut into 1-inch pieces
  • 1 pound lasagna noodles
  • 4 tablespoons butter
  • 1 small onion, finely chopped
  • 1/3 cup flour
  • 4 1/2 cups milk
  • 2 cups grated parmesan cheese
  • 1 teaspoon grated nutmeg
  • Salt and pepper
  • 1/2 pound deli-sliced baked ham, cut into 1/2-inch ribbons
  1. Preheat the oven to 375°. In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a strainer. Return the water to a boil, add the lasagna and cook until tender, about 8 minutes. Drain and transfer to a platter.
  2. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in half of the parmesan and half of the nutmeg; season with salt and pepper.
  3. Spread about 1/3 cup of the cheese sauce in a 9-by-13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle a quarter of the ham, a quarter of the asparagus, and 3 tablespoons of the remaining parmesan over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, parmesan and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.

**Personal Review: I started off great but when it got to the part about boiling the milk I started to second guess myself and the recipe.  But I followed along, the milk never got “thick”  but I stirred it for about three minutes.  I took it off the heat and continued on with the recipe.  It came out perfectly after I baked it and it tastes wonderful!**