Raphael Stevens

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Sweet Pumpkin Soup

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By Family Features | Contributor1/2       cup carrots, chopped1/2       cup celery stalks, diced1          cup shallots, chopped3          tablespoons butter30        ounces canned pumpkin (not pie filling)6          cups chicken or vegetable broth1/2       teaspoon ground cloves1/4       teaspoon ground allspice1/4       teaspoon ground ginger1          cup heavy cream1/4       cup Busy Bee Raw Honey            salt, to taste            pepper, to tasteparsley (optional)red pepper flakes (optional)In stockpot, saute carrots, celery and shallots in butter until slightly browned.Add pumpkin, broth, cloves, allspice and ginger.Bring mixture to simmer and cook about 20 minutes.Remove from stockpot and puree using immersion blender.Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.Garnish with parsley and red pepper flakes, if desired.Editor’s Note: Using the Real Honey Code found on every bottle, you can trace your honey’s journey from hive to shelf. Tested three times for purity, each peel-away label reveals when and where the honey was made, bringing its origin story straight to your table.To find more information and availability, visit BusyBeeHoney.com. More

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    Sweet Pumpkin Soup

    By Family Features | Contributor1/2       cup carrots, chopped1/2       cup celery stalks, diced1          cup shallots, chopped3          tablespoons butter30        ounces canned pumpkin (not pie filling)6          cups chicken or vegetable broth1/2       teaspoon ground cloves1/4       teaspoon ground allspice1/4       teaspoon ground ginger1          cup heavy cream1/4       cup Busy Bee Raw Honey            salt, to taste            pepper, to tasteparsley (optional)red pepper flakes (optional)In stockpot, saute carrots, celery and shallots in butter until slightly browned.Add pumpkin, broth, cloves, allspice and ginger.Bring mixture to simmer and cook about 20 minutes.Remove from stockpot and puree using immersion blender.Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.Garnish with parsley and red pepper flakes, if desired.Editor’s Note: Using the Real Honey Code found on every bottle, you can trace your honey’s journey from hive to shelf. Tested three times for purity, each peel-away label reveals when and where the honey was made, bringing its origin story straight to your table.To find more information and availability, visit BusyBeeHoney.com. More

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    Whole-Wheat Muffins

    Recipe Courtesy of American Heart AssociationMakes 12 muffins; 1 muffin per serving, each muffin approx. 2.75 ouncesWhole-wheat pastry flour will produce a somewhat lighter muffin, if that’s what you prefer. Use the “add-ins” suggested or come up with your own variations!1-¼ cups whole-wheat flour or whole-wheat pastry flour½ cup white or brown sugar1 tablespoon baking powder1/8 teaspoon salt1 cup unsweetened applesauce¾ cup nonfat milk¼ cup canola or vegetable oilCooking sprayPreheat oven to 350. Lightly spray 12 muffin cups.In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together applesauce, milk and oil. Add wet ingredients to dry and stir until just combined.Fold in add-ins of choice, being careful not to over-mix the batter. Divide the batter equally between muffin cups. Bake for 25 to 30 minutes.Example Add-Ins2 cups shredded carrot + ¼ cup shelled sunflower seeds (Fold the carrots into the batter. Sprinkle the seeds on top of the muffins before you bake them.)1 cup dried cranberries + ½ cup chopped pecans2 cups fresh blueberries1 cup mashed banana (instead of applesauce) + 1 cup chopped walnutsFor more information, contact the American Heart Association. More

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    Crockpot Short Ribs with Pomegranate Molasses

    Recipe courtesy of Shannon Sarna | The Nosher Total Time: 6 hours 30 minutes Yield: Serves 4-6Ingredients3½ lb bone-in short ribs½ tsp cinnamon¼ tsp dried coriander½ tsp sweet paprikapinch red pepper flakes1 tsp salt½ tsp pepperolive oil1 onion, diced3 garlic cloves, minced3 ribs of celery, diced1 heaping Tbsp tomato paste1½ cups chicken, beef or veal stock1½ cups red wine3 Tbsp soy sauce⅓ cup pomegranate molasses + extra for servingfresh parsley (optional)pomegranate arils (optional)InstructionsMix together the cinnamon, coriander, paprika, red pepper flakes, salt and pepper in a small bowl.Place the short ribs on a large plate and rub the spice mix all over the ribs, covering all sides. Allow to sit in the fridge covered in plastic wrap a few hours if you have the time.Heat a few Tbsp olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until brown. You will want to do this in batches depending on how many ribs you make.When all the ribs have been seared, place them into the bottom of your slow cooker.Drain off all oil in pan, except for around 2-3 Tbsp. Add onion and celery to the pan and sauté until translucent, about 4-6 minutes. Add garlic and continue to cook. After a few minutes, add 1 heaping Tbsp tomato paste and cook until the tomato has incorporated into the vegetables.Add the cooked vegetables to the slow cooker with the stock, wine, soy sauce and pomegranate molasses. Set your slow cooker for 6 hours on high and allow to cook, ensuring the short ribs are completely covered with liquid.When short ribs are finished cooking, garnish an extra drizzle of pomegranate molasses, fresh chopped parsley and pomegranate seeds, if desired.Prep Time: 30 minutesCook Time: 6 hours More

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    Caramelized Apple and Cranberry Noodle Kugel

    Total Time: 1 hour 25 minutesYield: Serves 6-8Ingredientsextra-wide noodles4 Tbsp margarine, divided2 Granny Smith apples, chopped1 ½ cups fresh cranberries3 Tbsp brown sugar5 eggs1 cup sugar1 cup Tofutti sour cream¾ cup vanilla soy milk1 ½ tsp vanilla extract1 tsp saltFor the topping:⅔ cup all-purpose flour⅔ cup sugar½ cup old-fashioned oats½ cup canola oil½ tsp ground cinnamonInstructionsPreheat oven to 350°F. Lightly grease a 9×13-inch baking pan.Bring a large pot of water to a boil over high heat. Add noodles and cook about 7 minutes, or until al dente. Drain and mix with 2 Tbsp of the margarine in a medium bowl.Melt the remaining 2 Tbsp margarine in a large skillet over medium-heat heat. Add apples and cook 3-4 minutes, or until soft. Add cranberries and brown sugar; stir and cook about 4 minutes, until cranberries are cooked through but not popping open.Remove from heat and set aside.Combine eggs, sugar, sour cream, soy milk, vanilla and salt in a large bowl; whisk until smooth. Add reserved noodles and apple-cranberry mixture; stir to mix. Pour mixture into prepared pan.To prepare the topping: Combine flour, sugar, oats, oil and cinnamon in a small bowl; mix well. Sprinkle over kugel. Bake about 1 hour, until set and cooked through. Best served warm. More

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    Rotisserie Chicken Ravioli

    Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          package (25 ounces) cheese ravioli1          rotisserie chicken or leftover chicken1          head broccoli1          tablespoon garlic powder1          tablespoon onion powder1-2       cups chicken broth1          jar alfredo sauceCook ravioli according to package instructions and set aside.Cut up rotisserie chicken, using as much as desired. Cut broccoli into bite-size pieces or smaller.In pan over medium heat, heat chicken through. Add garlic powder and onion powder. Deglaze pan with 1 cup chicken broth then add alfredo sauce and broccoli.Pour in remaining broth if sauce is too thick. Stir in cooked ravioli and heat through 2-3 minutes.Find more family dinner ideas from Cookin’ Savvy at Culinary.net. More

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    Bloody Mary Dip

    Recipe courtesy of Laughing Spatula on behalf of Duda Farm Fresh FoodsPrep time: 5 minutesServings: 88          ounces cream cheese, softened3          tablespoons tomato paste1          tablespoon Worcestershire sauce3          tablespoons pimento olives, chopped2          tablespoons onions, chopped2          tablespoons bacon, chopped1/4       cup chopped Dandy Celery, plus additional whole sticks for serving, divided1/4       teaspoon salt1/4       teaspoon pepper1/2       teaspoon granulated garlic            olives, for garnish            tomatoes, for garnish            crackers, for servingIn large bowl, combine cream cheese, tomato paste, Worcestershire sauce, pimento olives, onions, bacon, 1/4 cup chopped celery, salt, pepper and garlic.Mix well. Transfer to serving dish.Garnish with skewered olives and tomatoes. Serve with celery* and crackers to dip.* For an especially nutritious snack, scoop it using Dandy Celery, which is available year-round, packed with flavor and low in calories, making it a smart choice for snacking and cooking meals throughout the game. Plus, it’s 95% water, high in fiber to leave fans feeling full and refreshed and packaged fresh and crisp with no preservatives.To find more ways to tackle tailgating menus, visit dudafresh.com. More

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    Texas Ceviche

    Servings: 2By Family Features | Contributor1          cup pineapple1          cup papaya1          red onioncilantro1/2       pound (about 16-20) Wild Caught Texas Shrimp1/2       pound snapper1/2       pound jumbo lump blue crab meatlime juicetortilla chipsDice pineapple, papaya, red onion and cilantro into small chunks.Rinse and prepare shrimp and snapper. Cut snapper and shrimp into bite-size chunks.In large glass bowl, combine shrimp, crab, snapper and fruit mixture. Squeeze thin layer of lime juice over mixture.Refrigerate dish for several hours, mixing every so often so flavors continue to mix and lime juice coats proteins.Once fish and shrimp finish marinating in lime juice, transfer to serving dish.Sprinkle with cilantro and serve with tortilla chips.EDITORIAL NOTES: Featuring fresh, sustainably harvested Wild Caught Texas Shrimp, you can feel good about serving your family seafood free from antibiotics and additives while also supporting local Texas shrimpers. Choosing domestic over imported shrimp – more than 90% of all shrimp eaten in the U.S. today is imported – means enjoying seafood that is responsibly sourced, meets strict U.S. environmental standards and helps sustain the Texas shrimping industry, which contributes about 5,000 jobs and $265 million annually to the state’s gross domestic product.Visit WildCaughtTXShrimp.com to find more cooking tips and fresh, flavorful seafood recipes.DISCLAIMER:Funded by a RESTORE Act Direct Component grant from the U.S. Department of the Treasury (Treasury). The opinions, findings, recommendations and conclusions contained herein are those of the author(s) and do not necessarily represent the official position of Treasury. References to specific individuals, agencies, companies, products or services should not be considered an endorsement by Treasury. More

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    Lasagna Rollups

    Recipe courtesy of “Cookin’ Savvy”Servings: 4-6 (1 rollup per serving)8          lasagna noodles1          pound hamburger meat1          tablespoon garlic powder1          tablespoon onion powder15        ounces ricotta cheese1          teaspoon rosemary (optional)1          jar marinara sauce2          cups mozzarella cheese, dividedIn pot, boil noodles according to package instructions. Drain under cold water and set aside.In same pot, brown hamburger meat then add garlic powder and onion powder. Mix in ricotta cheese; rosemary, if desired; marinara sauce; and 1 cup mozzarella cheese.Heat oven to 350 F.Line baking dish with layer of hamburger sauce. Line cooled noodles on cutting board or parchment paper. Add hamburger sauce to each noodle and roll. Place lasagna rollups, seam sides down, in dish. Cover with remaining hamburger sauce and sprinkle with remaining mozzarella cheese.Bake 20 minutes.Find more weeknight meal ideas by visiting Culinary.net. More