When the vacations roll round, little issues can evoke the reminiscences of household and buddies now not with us.
The aroma and sight of particular dishes can conjure up loving ideas of grandma’s pecan pie or Aunt Judy’s eggnog and even dad’s oyster dressing.
Holly Clegg, who was part of our newspaper household for a few years, died two years in the past from abdomen most cancers.
However oh how Holly liked the vacations.
Lee Jackson, a registered dietitian for Holly’s weblog, TheHealthyCookingBlog.com, and supervisor of her best-selling “trim & TERRIFIC” cookbook collection, was sort sufficient to share a few of Holly’s recipes.
The Candied Pecan Brie is a good appetizer, whereas the Spinach and Artichoke Casserole is a tasty aspect dish that may double as a dip. The Yam Chocolate Spice Bars will please your candy tooth, and the Cranberry Nut Oatmeal Bread could be served for breakfast or a snack and likewise makes a pleasant hostess reward.
In her too-short life, Holly bought greater than 1.5 million cookbooks.
“It was Holly’s want that her model proceed to be a useful resource for the busy residence prepare dinner, together with her fast, wholesome and scrumptious recipes,” Jackson instructed us.
Not lengthy earlier than her demise, Holly established the Holly Clegg Gastric Most cancers Analysis Fund together with her household. For extra data, recipes or to donate to most cancers analysis, go to TheHealthyCookingBlog.com.
Candied Pecan Brie
Makes 8 (1-ounce) servings. Recipe is from Holly Clegg’s “KITCHEN 101: Secret’s to Cooking Confidence” cookbook.
1 (8-ounce) spherical brie cheese
¼ cup pecans halves
2 tablespoons mild brown sugar
½ teaspoon floor cinnamon
1 tablespoon maple syrup
½ teaspoon vanilla extract
1. Preheat oven 325 F.
2. Take away high rind of brie. Place brie in shallow baking dish.
3. In small skillet coated with nonstick cooking spray, prepare dinner pecans, stirring about 2 minutes or till golden brown. Add brown sugar, cinnamon, maple syrup and vanilla, stirring till brown sugar is melted and mixed. Watch rigorously, as cooks shortly. Prime brie with pecan combination.
4. Bake 8-10 minutes or till brie is tender. Let sit 5 minutes earlier than serving (could warmth in microwave).
Dietary data per serving: energy 139, energy from fats 66%, fats 10g, saturated fats 5g, ldl cholesterol 28mg, sodium 180mg, carbohydrates 6g, dietary fiber 0g, complete sugars 5g, protein 6g. Dietary exchanges: ½ different carbohydrate, 1 lean meat, 1½ fats
Spinach and Artichoke Casserole
Makes 4 servings (1 cup every). Recipe is from Holly Clegg’s “KITCHEN 101: Secret’s to Cooking Confidence” cookbook.
Terrific Tip: Attempt sauteing mushrooms in white wine or sherry to kick up the flavour. Might also be served as Spinach Artichoke Dip with chips.
2 (10-ounce) packages frozen chopped spinach
½ pound sliced mushrooms
2 tablespoons mild mayonnaise
¾ cup nonfat bitter cream
1 (14-ounce) can quartered artichoke hearts, drained
⅓ cup grated Parmesan cheese
Salt and pepper to style
1. Preheat oven 350 F. Coat baking dish with nonstick cooking spray.
2. Prepare dinner spinach in accordance with bundle instructions; drain effectively.
3. In small nonstick skillet coated with nonstick cooking spray, sauté mushrooms till tender.
4. In massive bowl, mix spinach, mushrooms, mayonnaise, bitter cream, artichokes, Parmesan cheese and season to style. If desired, sprinkle high with Parmesan cheese. Bake half-hour or till bubbly.
Dietary data per serving: energy 172, energy from fats 24%, fats 5g, saturated fats 2g, ldl cholesterol 16mg, sodium 471mg, carbohydrates 21g, dietary fiber 5g, complete sugars 6g, protein 14g. Dietary exchanges: ½ starch, 2 vegetable, 1 lean meat
Yam Chocolate Spice Bars
Makes 48 squares. Recipe is from Holly Clegg’s “Consuming Nicely to Battle Arthritis” cookbook.
1 (18.25-ounce) field spice cake combine
½ cup butter, melted
1 egg
1 (8-ounce) bundle reduced-fat cream cheese
1 (15-ounce) can candy potatoes, drained and mashed
1 (16-ounce) field confectioners’ sugar
2 egg whites
1 teaspoon vanilla extract
⅔ cup semisweet chocolate chips
1. Preheat oven to 350 F. Coat 13-by-9-by-2-inch baking pan with nonstick cooking spray.
2. In mixing bowl, beat collectively cake combine, butter and egg till effectively blended. Unfold batter into ready pan.
3. In mixing bowl, beat collectively cream cheese, candy potatoes, confectioners’ sugar, egg whites and vanilla till creamy. Stir in chocolate chips. Pour combination over batter in pan.
4. Bake 40-50 minutes or till high is golden brown. Cool to room temperature and minimize into squares.
Dietary data per serving: energy 134, energy from fats 31%, fats 5g, saturated fats 3g, ldl cholesterol 12mg, sodium 116mg, carbohydrates 22g, dietary fiber 0g, complete sugars 16g, protein 2g. Dietary exchanges: 1½ different carbohydrate, 1 fats
Cranberry Nut Oatmeal Bread
Makes 16 slices. Recipe is from Holly Clegg’s “KITCHEN 101: Secret’s to Cooking Confidence” cookbook.
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon floor cinnamon
1 cup old style oatmeal
½ cup honey
½ cup mild brown sugar
⅓ cup canola oil
2 eggs
½ cup skim milk
1 teaspoon vanilla extract
1 (12-ounce) bundle contemporary cranberries, chopped
⅔ cup chopped pecans
1. Preheat oven 350 F. Coat 9-by-5-by-3-inch loaf pan with nonstick cooking spray.
2. In bowl, stir collectively flour, baking powder, baking soda, cinnamon and oatmeal.
3. In massive bowl, combine collectively honey, brown sugar, oil, eggs, milk and vanilla. Stir in flour combination till moistened. Stir in cranberries and pecans.
4. Pour batter into ready pan. Bake 40-45 minutes, or till toothpick inserted in heart comes out clear.
Dietary data per serving: energy 244, energy from fats 33%, fats 9g, saturated fats 1g, ldl cholesterol 23mg, sodium 119mg, carbohydrates 37g, dietary fiber 2g, complete sugars 17g, protein 5g. Dietary exchanges: 1½ starch, 1 different carbohydrate, 1½ fats
