Category: Nutmeg

Healthy Blueberry Cobbler

8/2/2023

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Ingredients

4 cups blueberries
1 tsp lemon juice
1 tbsp cornstarch
1 cup all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp vegetable oil
1/2 tsp vanilla extract
2 eggs

Instructions

Heat oven to 350'F
In a large bowl, toss blueberries with lemon juice and cornstarch until evenly coated. Spray a 8x8 baking pan with cooking spray. Pour berries into baking dish.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. Mix to combine.
In a small bowl, whisk together oil, vanilla and eggs. Pour egg mixture into flour mixture and mix, just until combined.
Dollop dough over berries, covering as evenly as possible. Bake at 350'F until dough is golden brown and cooked through, 40-50 minutes.
Serve warm

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Maple Butternut Squash Slow Cooker Soup

2/4/2022

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Ingredients

8 cups cubed peeled seeded butternut squash (about 3 lb)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
½ cup half-and-half or milk
½ cup real maple syrup
¾ cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot. Top each serving with yogurt; sprinkle with chives.

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Serves: 4-6
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces
¼ to ⅓ cup extra-virgin olive oil
¼ cup pure maple syrup
⅛ teaspoon freshly grated nutmeg
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper

Preheat the oven to 425°.
Place the carrots in a casserole or ceramic baking dish.
Add the nutmeg and the ginger to the olive oil and mix well.
Drizzle the carrots with olive oil mixture.
Sprinkle the carrots with a little salt and a goodly amount of fresh ground black pepper.
Toss the carrots gently.
Roast for 30 minutes
Drizzle with the maple syrup.
Continue to roast until the carrots are tender, but still firm to the fork.
Serve.

Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving.

NOTE: This recipe works beautifully with parsnips too.

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Apple Cake

10/7/2020

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Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt
3 large eggs
¼ teaspoon pure almond extract
Confectioners’ sugar & freshly grated nutmeg

Preheat the oven to 350°.
Grease the bottom and side of an 8-inch spring-form pan generously.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
In a small bowl, whisk the flour with the cinnamon, ground nutmeg and salt. Set aside.
In a medium bowl, using an electric mixer with a whisk, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
Add the dry ingredients and whisk together until the batter is smooth.
Arrange the apples in the prepared pan in even layers of concentric circles. Use the smaller pieces for the center.
Pour the batter evenly over them. Tap it lightly to settle the batter. Let stand for up to 10 minutes to allow the batter to penetrate the layers of apples.
Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
Dust with confectioners’ sugar and then with freshly grated nutmeg.

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Roasted Acorn Squash with Nutmeg

11/6/2019

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Serves 2
1 medium acorn squash
2 tablespoons softened sweet butter
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Preheat oven to 350°
Halve the squash lengthwise from stem to toe. Scoop out the seeds and strands.
Shave a tiny bit of the outside middle of each half, so that each half will sit flat.
With a small sharp knife, slit the flesh repeatedly around the inside edge of each half.
Put 1 tablespoon of butter in each half. Then distribute the seasonings equally between the two halves.
Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until it is easily pierced with a fork.
Serve at will.

NOTE: This recipe can readily be doubled. Roasted squash freezes well.

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Ginger and Spice Chicken Thighs

1/9/2019

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Serves: 2

2 teaspoons ground ginger
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces
2 tablespoons minced shallots
1 tablespoon olive oil
¼ cup chicken broth
¼ to ½ cup dry white wine
Minced parsley, cilantro or basil

Combine first 6 ingredients in a sealable plastic bag and stir well. Add chicken to the spice mixture, reseal and shake the bag well to distribute the spices; let stand 5 minutes.
Coat a large nonstick skillet with the oil; place over medium-high heat until hot. Add the shallots and sauté until translucent.
Add chicken pieces; cook 2 minutes on each side or until browned.
Add broth and wine to skillet; cover, reduce heat to medium-low. Cook until the liquid is reduced by half, about 5 to 8 minutes.
Place chicken in a large serving bowl and sprinkle the minced herb on top and serve with rice, quinoa, couscous.

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Healthy Blueberry Cobbler

Maple Butternut Squash Slow Cooker Soup

Maple-Ginger Roasted Carrots

Apple Cake

Roasted Acorn Squash with Nutmeg

Ginger and Spice Chicken Thighs

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