Salmon, Slow Roasted with Fennel & Pomegranate Salsa

Salmon, Slow Roasted with Fennel & Pomegranate Salsa
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 4
Ingredients:
4-  4 ounce boneless wild salmon fillets (skinless or not)
2 to 3 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
Salsa:
2 Tablespoons coarsely chopped fennel fronds (optional)
1 fennel bulb, trimmed and cut into 1/4-inch dice
3/4 cup pomegranate arils
1 jalapeno pepper, seeded, de-ribbed and minced (adjust this amount up or down depending upon your tastes and the 'heat' of the pepper)
2 green onions, finely sliced
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, or to taste
Method:
Preheat oven to 275˚F
Line rimmed baking sheet with parchment paper. Place salmon fillets on the prepared pan, evenly spaced. Rub top of each fillet with the oil, 1/4 teaspoon salt, cayenne, and 1/4 teaspoon ground black pepper. Place in oven and bake until thickest part of salmon registers 125˚F, or is opaque when lifted with a paring knife.  Best if not overcooked!
While salmon is baking:  Prepare salsa ~ In a bowl combine fennel fronds (if using), the diced fennel pomegranate arils (seeds), jalapeno, green onions, cilantro, lime juice, 1/2 teaspoon salt and black pepper.  Stir and set aside. Serve salmon on warmed plates, spoon salsa over and enjoy!


High in Omega 3's and 6's, Protein and vitamin D


Recipe adapted from "Clean Eating" magazine


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Mushroom Stroganoff ~ Healthy

Mushroom Stroganoff ~ Healthy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
8 servings ~ 1 cup each
Ingredients:
12 ounces dried whole-wheat egg noodles (or you choice of pasta shape)
Olive oil cooking spray, or olive oil
1 medium size yellow onion, sliced
12 ounces mushrooms (all one variety, or a mix ~ a mix of white and portobello is really good), sliced
2 cloves garlic minced
14 ounce package medium-firm tofu 
8 ounces plain Greek-style yogurt (0% or 2% fat)
8 ounces beef or vegetable stock
1 Tablespoon tomato paste
1 Tablespoon dry white wine*
Few dashes of Worchestershire sauce
1/2 teaspoon Cajun seasoning (or to taste)
Sea salt & freshly ground black pepper, to taste
*1 teaspoon dried dill (optional)
White Truffle oil (optional)
Method:
Puree the tofu with the yogurt in a blender or food processor until smooth (can add a Tablespoon or two of the stock if mixture is too thick to blend.)
Cook noodles/pasta according to package direction; drain and set aside.
Heat a large nonstick or well seasoned cast iron skillet over medium-high heat for a minute. Reduce heat to medium-low; mist or brush pan with a light coating of olive oil. Add sliced onions and saute until translucent and beginning to caramelize. Add mushrooms and garlic; mist with a light coating of olive oil; saute until cooked, about 5 to 7 more minutes.
Add tofu/yogurt mixture, stock and tomato paste, stir until smooth. Stir in seasonings and salt and pepper, stir over medium-low heat until hot.
Add cooked noodles/pasta to mushroom sauce, stir gently to reheat noodles, adding a bit more broth if mixture is too thick.
Optional Garnishes: a drizzle of White Truffle oil, a sprinkling of dill and/or a dollop of more of the Greek yogurt 


Enjoy!
1 cup serving = just less than 140 calories
Total Fat 3.5 g
Sat Fat 0.5g, Carbs 18g, Fiber 1g, Sugars 3 g, Protein 9g, Sodium 140mg,
Cholesterol 15mg


Recipe adapted from 'Clean Eating' magazine.

Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




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Ranch Dip & Dressing ~ the HEALTHIER way!

Ranch Dip and Dressing ~ the HEALTHIER way
Recipe from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion)
Ingredients:
1 cup 0% fat Greek-style plain, unflavored yogurt*
2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise**
1 large clove garlic, finely grated
2 teaspoons chopped fresh thyme leaves (or scant 1 teaspoons dried)
1 scant Tablespoon fresh flat leaf parsley, minced
2 teaspoons fresh chives, minced, or thinly sliced cross ways
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
Generous amount of salt & freshly ground black pepper, to taste
Optional: a few drops of freshly squeezed lemon juice, if you like your dressing/dip slightly tangy
Directions:
Whisk all ingredients together until completely combined. Cover and refrigerate at least 30 minutes before serving. Best if consumed within 3 to 4 days.
For dressing thin with non or low-fat milk to desired consistency.
Suggestions for use:
Topping for baked potatoes
Spread for sandwiches or wraps, particularly sliced turkey, chicken, or steak sandwiches/wraps
Sauce for grilled chicken or fish tacos
Substitute for mayonnaise in chicken or tuna salad
Flavorful sauce for pasta salad


Less than 15 calories per Tablespoon, negligible amount fat
* Low-fat plain Greek-style yogurt may be substituted
** Regular whole fat Best Foods/Hellmann's mayonnaise may be substituted

Italian-Style Turkey and Spinach Pasta Roll-Ups ~ Healthy

Italian-Style Turkey and Spinach Roll-Ups, Clean Eating

As shared from the kitchen of Once Upon a Plate, by Mari

www.onceuponaplate1.com

Recipe yields 8 rolls,  (1 roll per serving)

Ingredients:

1 teaspoon extra-virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano or Italian seasoning blend

1 pound ground lean turkey breast

1 28-ounce can whole tomatoes in juice
1 to 2 Tablespoons good red wine (optional)

1 teaspoon salt

8 dried lasagna noodles (high-protein, whole-wheat, or whole-grain)

1 10-ounce package frozen chopped spinach, thawed

1 15-ounce container nonfat ricotta cheese

1 egg

3/4 cup shredded reduced-fat mozzarella cheese

Directions:

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes, add a teaspoon or two of water to the pan to help wilt the minced onion. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in dried herb(s), then add tomatoes, the wine (if using) and salt. Reduce heat to low, stir, cover and allow to simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a spoon or spatula.

In the meantime, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and lay out in a single layer on a piece of wax paper or aluminum foil (to prevent sticking to each other.)

Preheat the oven to 400°F. Squeeze remaining moisture from thawed spinach and place in large bowl. Add the ricotta cheese, beaten egg and a 1/4 cup mozzarella cheese to bowl. Stir until well combined

Spread one cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle in a perpendicular position in front of you. Use your fingers to spread 1/8th of the ricotta mixture evenly on the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with all noodles. Spread remaining tomato sauce over roll-ups, then top with the remaining 1/2 cup mozzarella

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

Nutrients per serving: Calories: 234, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 27 g, Fiber: 5 g, Sugars: 7 g, Protein: 28 g, Sodium: 508 mg, Cholesterol: 76 mg. This recipe also provides 90% of your daily requirement of vitamin A, as well as 366mg of calcium.

Recipe adapted from The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

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Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!
As shared from the kitchen of Once Upon a Plate ~ by Mari
Makes 16 meatballs or about 34 mini-meatballs
8 Servings 
(2 large meatballs each = about 149 calories, 7 g fat/2 g sat fat, 17 g protein, 5 g. carb, 0 g fiber)
Meatballs:
1 1/2 pounds ground turkey
1/2 yellow onion, minced
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
For sauteeing ~ 1 Tablespoon olive oil
Preheat oven to 375˚F
Mix all ingredients, except oil, until combined, don't overmix. Form into 16 meatballs, (for mini-meatballs form into 1-inch balls)
Heat oil over medium-high heat in a large ovenproof skillet; add meatballs and cook until nicely browned on all sides (about 10-12 minutes--reduce time by a few minutes for mini-meatballs.)  When cooked transfer skillet to oven and bake 5 minutes.
Glaze:
1 to 2 Tablespoons chopped chipotle in adobo sauce
2 Tablespoons honey
While meatballs are in oven mix both ingredients together in a small bowl.
Remove skillet from oven and pour honey mix over meatballs; swirl pan to coat meatballs and cook briefly over medium heat to slightly reduce glaze, swirl pan again to coat each meatball.


Serve hot or warm. Enjoy!


Recipe adapted from "Everyday Food" magazine






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Healthy Spicy Spinach Dip with Pine Nuts

Healthy Spicy Spinach Dip with Pine Nuts
Makes about 1 1/2 cups dip or spread
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Can be refrigerated overnight. Serve with pita crisps, tortilla chips,toasted baguette slices or crudites. Can be thinned down with a little milk if you like a thinner dip/spread. It also makes a nice condiment for grilled chicken, fish, or beef.
Ingredients:
1 cup thick Greek Style nonfat yogurt
2 Tablespoons extra-virgin olive oil
1/4 cup pine nuts
1/2 small yellow, white, or sweet onion, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pure chili powder (I used chipotle chili powder for it's hint of smoke)
Pinch of cayenne (small pinch if you like it mild, large pinch if you like it spicier)
One 10-ounce package frozen spinach, thawed OR 10-ounces baby spinach, steamed until just tender
Salt
Optional; a few drops lemon juice, additional toasted pine nuts for garnish
Method:
Heat olive oil in a small skillet, add minced onions and pine nuts, stir over high heat until onion and pine nuts are golden brown, watch carefully as this mixture can go from golden to overdone in a moment. Stir cumin, coriander and chili powder into pan, then remove from heat and allow mixture to cool.
Meanwhile, squeeze as much liquid from the spinach as possible; using your hands or a potato ricer. Finely chop spinach, paying particular attention to cut the stringy stems and veins into small pieces.
Place spinach in a medium bowl and stir in onion-pine nut mixture to thoroughly combine, add salt to taste and stir again.  I add a few drops of lemon juice with the salt.
Note: This may be made up to 24 hours before serving (store covered, in the refrigerator.)
Recipe adapted from Martha Stewart online.


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Italian-Style Sausage Soup with Kale (or Escarole, Swiss Chard, or Spinach)

Italian-Style Sausage Soup with Kale (or Escarole, Swiss Chard, or Spinach)
As shared from the kitchen of Once Upon a Plate
www.onceuponaplate1.com
4 or 5 servings
This recipe can be found on various sites on the internet; I've read that it is similar to The Olive Garden's "Toscana" soup, but never having tried the OG's Toscana soup, I can't confirm that. I've tweaked the recipe a little to make it more to my liking; I've put asterisks next to the things I changed; my changes are indicated by brackets.
Ingredients
3 links Italian Sausage [I use 8 ounces Italian bulk sausage]*
*2 medium size baking potatoes (Russet) cut into very large chunks,[I peel the potatoes first]
2 medium carrots, peeled and cut into large chunks
2 to 3 slices bacon, diced
3/4 cups onions, cut into medium small dice [I use yellow onions]
1 large clove of garlic, minced [I use 2 if they are smallish]
2 cups [loosely packed] kale, escarole, Swiss chard, or spinach [tough center stems removed, then coarsely chopped or sliced]
*2 Tablespoons chicken base (the paste kind which comes in a jar)
*4 cups water
[In place of the chicken base and water, I used 4 cups organic chicken broth/stock from the carton, and added 2 teaspoons of chicken base to enrich the stock,(optional)]
1/2 cup to 1 cup whipping cream (heavy cream)
*Note: I also added a couple of small pinches of whole fennel to the sausage meat as it was browning (optional)
Method: If using link sausage, remove meat from casings, brown sausage meat in large pot or Dutch oven, breaking up large chunks, until cooked through. Remove browned sausage and set aside. Drain fat from pot and discard. Add bacon to the pot and cook over medium heat, stirring until it begins to release some fat; then add onions and continue cooking over medium heat until onions are translucent and tender. Add garlic, stir in and cook 1 minute longer. Add broth/stock and optional 2 teaspoons of chicken base and potatoes & carrots (OR 2 Tablespoons chicken base, 4 cups water and the potatoes & carrots) Simmer 15 minutes. Stir in the sausage, kale or other greens. Simmer 4 minutes. Stir in cream and allow to simmer 1 more minute  until heated through, then serve.  Hope you enjoy!


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Decadent Cappuccino Bars

Cappuccino Bars
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)


Special equipment: 10x15-inch jelly roll pan
Makes a 10 x 15-inch jelly roll pan (cut into any size portions you like, they are rich tasting, so I cut them into smaller portions.)


Ingredients:
1 cup room temperature butter (2 sticks)
1 cup light brown sugar, pressed firmly into measuring cup
1 Tablespoon instant espresso powder (I used an Italian one, most grocery stores carry it)
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 to 2 cups chocolate morsels, or chopped chocolate. Can use semi-sweet or a darker, less sweet chocolate.
Glaze:
2 Tablespoons whole milk, half & half, or cream
2 to 3 Tablespoons butter
3/4 cups confectioner's sugar (powdered sugar)
1/4 teaspoon cinnamon
Oven:
Center rack in middle position of oven, preheat to 375˚(F).
In a medium bowl whisk together flour, baking powder and salt. Set aside.
Either grease, or spray baking oil on inside of the jelly roll pan. Alternately, line with baking parchment.
With an electric mixer cream the butter, brown sugar, instant espresso powder and vanilla.
Add the flour mixture to the creamed butter mixture and beat until just combined. It will should be very crumbly; do not over mix.
With a wooden spoon or rubber/silicone spatula stir the chocolate chips in by hand, distributing evenly.
Transfer the crumbly dough into the prepared jelly roll pan; with your hands press the dough into the pan evenly and firmly.  I find it useful to use a piece of wax paper, or plastic cling film between my hands and the surface of the cookie dough (less sticking to hands.)  You can use a little roller to even it out if you want. You're aiming for an even, flat surface so the glaze will spread evenly later.
Place pan in oven and bake for 5 minutes; rotate pan and bake for 7 to 12 minutes more. The edges should just begin to turn a golden brown.  Don't walk away from the oven during the final moments. 
When done remove to a cooling rack, the cookie base will probably have puffed up a bit so use a spatula (offset spatula works best) to gently tamp down and even the surface of the cookie base to make it level.  Cool for 5 minutes in the pan.   In the meantime . . .
Make the glaze: Combine all glaze ingredients in a small saucepan on the stovetop over medium heat, whisk gently until smooth ~ allow to bubble for just a moment them pour over the warm cookie base and spread evenly to the edges of the pan with a spatula.  Allow to set up until the jelly roll pan is just barely warm to the touch, then cut into desired shapes/sizes.


Enjoy ~  And thank you for visiting!

Recipe adapted from "With Love and Butter", Holly B's Bakery cookbook.

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Salted Caramel Apple Cake with Toasted Walnuts

Salted Caramel Apple Cake with Toasted Walnuts
As shared by Mari @ www.OnceUponaPlate1.com
Special equipment a 9" round cake pan

I altered this recipe from King Arthur Flour slightly.

It's not too sweet, which I like. It can be served warm or room temperature; I prefer it warmed. Don't overbake or it becomes dry. Terrific with a cup of coffee or tea, serving it with a scoop or vanilla or cinnamon ice cream puts it right over the top, or perhaps a spoonful of lightly sweetened whipped cream?

You be the judge!

Topping

1/2 cup walnuts

salt

about 20 unwrapped soft-chewy caramel candies (Kraft or Brach for example)Or make your own.

3 tablespoons heavy cream or whole milk

Cake

1 cup sugar

1/2 cup butter

1/2 teaspoon ground cinnamon

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream or yogurt

2 cups Unbleached All-Purpose Flour

Filling

2 large apples, peeled, cored, cut into 8 wedges each

2 tablespoons sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F

My NOTES: Other reviewers mentioned it browned too quickly at 350-degrees, they baked it at 325-degrees instead. I struck a good compromise ~ 330-degrees, and began watching it at 50 minutes. Mine was done at 60 minutes, using the toothpick test, ovens vary so your "done" time may be different.

Lightly grease a 9" round cake pan at least 2" deep; or a 9" spring form pan.

Spread the walnuts in a single layer in an ungreased pan, and bake them for 8 to 10 minutes, until they're a light golden brown. Remove them from the oven, and sprinkle very lightly with salt. Set them aside.

Beat together the sugar, butter, cinnamon, baking powder, salt and vanilla until smooth.

Add the eggs. Beat till thoroughly combined.

Stir in the sour cream or yogurt alternately with the flour, using the low speed on mixer. The batter will be stiff.

Spoon the batter into the prepared pan, smoothing the top with a spatula, don't be concerned if it's not perfect, just try to spread it evenly.

Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.

Arrange the apples on top of the cake batter, pushing them into the batter gently so they're partially submerged.

Bake the cake for 65 minutes (see notes, above), till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean. Don't overbake!

Remove the cake from the oven, and turn it out onto a rack, apple-side up.

Place the caramel and cream in a microwave-safe bowl, and heat till the cream is showing bubbles, and the caramel is soft.

Stir the caramel and cream till smooth.

Spoon the caramel over the cake, dripping it down into the crevices around the apples.

Scatter the walnuts on top. Sprinkle lightly with very coarse sea salt flakes if desired.

Serve warm, or at room temperature. Vanilla Ice Cream is a nice addition!

Swiss Chard (or Spinach) Parmesan Torte with Press-in Olive Oil Pastry Crust

Swiss Chard Parmesan Torte with Press-in Olive Oil Crust
As shared from Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 8 to 12 appetizer servings if cut into thin slices, or 6 serving size pieces for light lunch or dinner.
Pastry
1 cup all purpose flour
large pinch of fine sea salt
1/4 cup water
1/4 cup extra-virgin olive oil
Filling
1 pound Swiss chard leaves (or fresh spinach leaves)
Sea salt and freshly ground black pepper
3 large eggs
1 cup (4 ounces) freshly grated Parmesan cheese (use the authentic imported Parmesan for best results)
Method: Preheat ove to 375˚F, position rack in center of oven
Mix pastry:
Combine flour and salt in a medium size bowl. Stir in the water, then the oil mixing with a wooden spoon until blended. Knead it with you hand (right in the bowl) a few times. Dough will resemble cookie dough. Press dough into a 10 1/2 inch tart pan with removable bottom (I usually use an 8-inch pan) Don't worry about bringing the dough all the way up the sides.
Prepare the filling:
Wash and dry the chard or spinach, discard tough center stems. Cut or tear leaves into smaller pieces, then cut them up into smaller pieces with a knife or in the food processor (don't cut them too finely.)
Place the cut greens in a wide, shallow frying pan; season with salt and pepper, wilt over low heat until most of the moisture has evaporated (2 to 5 minutes). Remove from heat.
In a medium-size bowl whisk eggs, add cheese and wilted greens, mix well. Add a little salt and freshly ground pepper (the cheese is salty so you might not need much salt.) Spoon the filling into the dough lined pan, smooth top gently if necessary. Place in oven and bake for 30 to 45 minutes. Filling should be light brown and firm to the touch. Serve warm, cut into slices or allow to cool on a rack and serve at room temperature.

Recipe adapted from "Trattoria" by Patricia Wells


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Cinnamon Roll Cookies

Cinnamon Roll Cookies
As shared from the Kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 2 dozen two-inch cookies
Ingredients:
2 cups all-purpose flour, plus additional 2 tablespoons flour
1 teaspoon ground cinnamon, plus 1 tablespoon ground cinnamon (divided use)
1/2 teaspoon baking soday
1/2 cup butter, soft room temperature, plus 3 tablespoons (divided use)
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup brown sugar, plus 1/2 cup (divided use)
1 egg yolk
1/4 u applesauce
1 tablespoon light corn syrup
1 teaspoon vanilla
Glaze:
1/2 cup confectioner's sugar (sifted)
1 to 3 tablespoons milk 
Method:
In a medium bowl thoroughly whisk flour, salt, baking soda and cinnamon until ingredients are evenly blended and no lumps are present.
In the bowl of a stand mixer fitted with paddle attachment,  beat 1/2 cup butter, 1/4 cup granulated sugar, 1/4 cup brown sugar until light colored. To the mixture add egg yolk, applesauce, corn syrup & vanilla. Beat until well incorporated.  Remove paddle and bowl from mixer. With a wooden spoon or stiff spatula fold flour mixture into butter mixture until just combined. Divide dough into two equal pieces, wrap in cling film; refrigerate for 30 minutes to an hour. While dough is chilling combine 1 tablespoon cinnamon & 1/2 cup brown sugar in a bowl; whisk to mix evenly. Set aside.
When dough has chilled, roll out into a rectangle 1/4-inch thick. The dough is sticky, so I like to either roll between two silpat/silicone baking mats, or waxed paper which has been sprayed with a little oil spray (like Pam). Place one oiled wax paper facing up, place the dough, then top with another sheet of wax paper (oil side down), then begin rolling. With a pastry brush, spread 1 1/2 tablespoons of soften butter on dough; sprinkle 1/2 of the cinnamon & sugar mixture evenly over the butter; gently pat into the dough.  Form log by rolling log from the long side, roll firmly and place seam side down on parchment paper or plastic cling film; wrap air-tight.  Repeat entire process with second half of dough. Place both wrapped logs in the refrigerator and chill for 45 minutes to an hour.
When chilled, remove from refrigerator and slice each log into 1/2 inch slices, place slices on parchment lined, or baking mat lined baking sheets, leaving about 1" between each slice on all sides.  Bake in a 350˚ (F) oven for about 8 to 10 minutes until lightly browned.  Remove from oven, allow to cool on baking sheet for 2 to 3 minutes, then place each cookie on a wire rack to cool.
Make Glaze:
Sift powdered sugar place in a small bowl;  drizzle in milk until desired glaze consistency is reached.  Drizzle tops of cookies with glaze. Glaze will dry completely, store cookies in an airtight container.


Enjoy!


Adapted from several Cinnamon Roll/Bun cookie recipes


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Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes, chopped, and the juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many wonderful slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




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Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes and juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many fantastic slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




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Rice Soubise

Rice Soubise
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
6 servings


1/2 cup rice
2 quarts water, bring to a rapid boil in a medium size pot
1 Tablespoon salt (add to water after it has come to a boil)
4 Tablespoons butter
2 pounds (6 to 7 cups) thinly sliced yellow onions
1/2 teaspoon salt
1/8 teaspoon ground pepper (preferably white pepper)
1/4 cup heavy cream (whipping cream)
1/4 cup grated Swiss-type cheese; such as Gruyere or Jarlsberg
2 Tablespoons soft butter
Minced fresh parsley, or fresh thyme leaves (for sprinkling on finished dish)
additional salt & pepper as desired


Note: You'll need a 3 quart oven-proof Dutch oven or casserole with lid
A warm vegetable dish for serving the Soubise


Position rack in center and preheat oven to 300˚ (F)
Cook the rice in the rapidly boiling, salted water.  Boil for exactly 5 minutes, then drain and set aside.
In the Dutch oven or casserole, melt the 4 Tablespoons butter. When the butter begins to foam add sliced onions, stir to coat the onions, stir in the rice and salt & white pepper. Cover and cook in the preheated oven for about 1 hour, stirring occasionally. By end of baking time both the rice and onions should be very tender, and may be a light golden color. (May be cooked in advance to this point and reheated later.)  Just before serving stir in the cream and cheese, taste and adjust seasonings. Transfer to hot serving dish, sprinkle with herbs and enjoy!


Recipe adapted from Julia Child's "The Art of French Cooking"




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Cherry Tomato, Cheese and Herb Pizzettas (5" to 6" mini pizzas)

Cherry Tomato, Cheese and Herb Pizzettas (5" to 6" mini pizzas)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes 6 to 8 pizzettas (depending upon how dough is divided)
Dough Ingredients:
1 Tablespoon dry yeast
1 teaspoon sugar or honey
1 cup lukewarm water
2 1/2 cups (375g) 00 flour* and more as needed
1 teaspoon sea salt
1 Tablespoon olive oil
Mix Dough:
Mix yeast, sugar and water in a bowl; stir to combine and set aside for 5 to 10 minutes until bubbles appear on surface.
In a large bowl place flour, salt and olive oil and make a well in the center ~ add the yeast mixture and combine together with your well floured hands. Mix until a dough forms.  Turn out onto a lightly floured work surface, and knead for 4 minutes or so until dough is smooth and elastic.
Divide dough into 6 to 8 equal pieces, place on lightly floured tray and cover with a clean damp cloth and set aside in a warm place for 30 minutes or until portions have doubled in size.
Form each dough ball into a round and roll/stretch/pat out on a lightly floured surface.
Pizzetta toppings:
Mozzarella, fresh or aged, or a combination
Cherry tomatoes, some whole, some split in half, (and some on trusses/vine if desired.)
Olive oil
Salt Pepper
Herbs, dried or fresh
Optional:  Capers, rinsed, sliced or chopped flavorful olives, sliced hot pepper such as serrano or jalapeno.
To assemble and bake Pizzettas: 
Preheat oven to 425˚ F
Brush baking tray with oil, place shaped pizzetta dough on oiled tray. Top dough with a thin drizzle of olive oil, mozzarella, salt and pepper place in oven and bake for 8 to 10 minutes, until cheese is melted. Remove tray from oven - sprinkle cherry tomatoes (& tomatoes on trusses if using) over cheese, (and dried herbs, if using), drizzle with olive oil. Return to oven & continue baking until tomatoes are heated through and shriveling, cheese has melted and pizzetta crust is golden brown.  Remove pizzettas from oven and if using FRESH herbs, sprinkle over top,  and optional garnishes if desired.  Serve right away.

If you use tomatoes still on the vine, just pull the vine stem and the tomatoes usually release very easily. ;)
Makes 6 to 8 small pizzas.

* 00 flour is superfine flour, preferred for pizza dough ~ it's wonderful stuff!
I cannot source it locally so I buy it from amazon.com, Ten 2.2 pound bags.

Pizza dough recipe adapted from Donna Hay.

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PUMPKIN-SPICE Mini Cakes with Brown Sugar Icing

(Pictured above, the opening/header image to Once Upon a Plate ~ The Recipes)
As shared by the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Perfect for autumn, I just adjust my ages- old favorite quick-bread recipe, using canned pumpkin and spices for these, then ice with an old fashioned Brown Sugar Icing.  
They are so good!!  I hope you and your family/friends love them as much as my family does. I used baby grape leaves for garnish, but mint leaves (or a birthday candle work equally well.)


Preheat oven to 325-degrees F

Ingredients:

3/4 cups sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

1 cup canned, unflavored pumpkin

1 1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice, or freshly ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in pumpkin and and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Portion into greased pan, filling cups just a bit more than 1/2 full.

Bake at 325 F for about 15 to 18 minutes, until toothpick inserted in center comes out clean.Cool on baking rack for 10 minutes before removing from pan.

All to cool completely before adding icing.

Before assembling cut any domed tops from little cakes using a serrated knife (Cook's treat!) so they will fit together flat side to flat side.

Brown Sugar Icing:

1/2 cup butter (1 stick)

1 cup brown sugar (a little more if you like thicker icing)

1 tablespoon cream or half & half

1 teaspoon vanilla extract

pinch of salt

Melt butter over medium heat, stir in cream, salt and sugar. Stir well until blended. Remove from heat and stir in vanilla. Beat with a spoon until the icing cools and thickens a bit. Spoon over bottom halves of 1/2 of the cakelettes (reserving 1/2 for assembly); place tops on each one then spoon icing over tops, and allow to drip down sides. Decorate as desired. Allow icing to firm up a little before covering loosely for storage.

Here's the pan you'll need:

(Also perfect for brownies, mini-bundts, and cupcakes, etc.)

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