World Famous Recipes

Cuban Pumpkin Soup

1 oz butter

1 onion, diced

2 pounds peeled and diced pumpkin

2 tsp. diced Chile pepper

5 cups chicken stock

2 springs fresh thyme

salt and freshly ground pepper

1/2 cup cream

SPICED CREAM TOPPING:

1/2 cup cream

1/4 tsp. each ground cumin, coriander, cayenne pepper

Chopped chives

Melt butter in a heavy sauce pan and saute the onion until tender.

Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover

and simmer until the pumpkin is tender. Puree until smooth. Before

serving, stir in the cream.

To make the topping, lightly whip the cream with the seasonings.

Ladle the soup into bowls and top with a little of the whipped cream

and some chopped chives.

Serves 4-6

Maple Pumpkin Muffins

2 cups flour
3/4 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. each baking soda, pumpkin pie spice
1/4 tsp. salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 tbsp. maple syrup, divided
1/2 cup chopped pecans
1 pkg. (3 oz.) cream cheese, softened
Topping
1/4 tsp. chopped pecans
2 tsp. brown sugar
Directions
Muffins: In a large bowl, combine flour, brown sugar, baking
powder, cinnamon, soda, pumpkin pie spice and salt. Whisk eggs,
pumpkin, milk, oil and 1 tbsp. maple syrup; stir into dry ingredients
just until moistened. Fold in pecans. In a small bowl, beat cream
cheese and 2 tbsp. brown sugar and remaining maple syrup until smooth.
Gently stir into batter until mixture appears swirled. Fill greased
or lined muffin cups about 3/4 full in 12 cups. Combine topping;
spread over batter. Bake at 400º F 20 - 25 minutes or until toothpick
inserted in center comes out clean.
Makes 12 muffins.

Skinny Mashed Potatoes

Source: Diet and Fitness news

Ingredients

2 cans (14-1/2 oz. each) Fat Free Chicken Broth, (3 1/2 cups)

5 large potatoes, cut into 1″ pieces (about 7 1/2 cups)

Generous dash pepper

Directions

Place broth and potatoes in saucepan. Parboil for 20 minutes at 140 degrees F.

Remove from heat and cool down completely by lowering the pot into a sink of cold water. Just before you’re ready to mash them, bring back to the boil and cook until fork tender. Drain, reserving broth.

Mash potatoes with 1 1/4 cups broth and pepper. Add additional broth, if needed, until desired consistency.

Per Serving (excluding unknown items): 125 Calories; trace Fat (1.0% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 113mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat.

WW Points 2.6

Cuban Pumpkin Soup

1 oz butter

1 onion, diced

2 pounds peeled and diced pumpkin

2 tsp. diced Chile pepper

5 cups chicken stock

2 springs fresh thyme

salt and freshly ground pepper

1/2 cup cream

SPICED CREAM TOPPING:

1/2 cup cream

1/4 tsp. each ground cumin, coriander, cayenne pepper

Chopped chives

Melt butter in a heavy sauce pan and saute the onion until tender.

Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover

and simmer until the pumpkin is tender. Puree until smooth. Before

serving, stir in the cream.

To make the topping, lightly whip the cream with the seasonings.

Ladle the soup into bowls and top with a little of the whipped cream

and some chopped chives.

Serves 4-6

White House Roasted Rack of Lamb with a Pumpkin Thyme Crust

2 Frenched Racks of Lamb

1 cup pumpkin purée

2 tsp chopped fresh thyme

1 cup bread crumbs from good bread

3 tsp olive oil

Remove excess fat from lamb. Salt and pepper the meat and sear on all sides in a saucepan with a little vegetable oil. Place in a 375° oven for about 20 minutes depending on the size of the rack. Cook ¾ of the way from your desired doneness. Let the rack sit on your counter and rest 20-30 minutes. When slightly chilled, spread pumpkin puree on the back and top of the lamb. Mix bread crumbs with salt, pepper, thyme and olive oil. Roll the rack of lamb in the bread crumbs. Put back in the oven to brown and finish. When done, cut chops and serve.