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A hearty soup with a color alone that shouts autumn. (Steve Rice/Minneapolis Star Tribune/MCT) |
1 c. rolled oats
3/4 c. flour
1/2 c. firmly packed brown sugar
8 tbsp. (1 stick) butter, softened and cut into pieces
Preheat oven to 350 degrees.
Toss the pear slices in lemon juice and combine with cranberries in an ungreased 9- by 13-inch baking pan (see Note); toss with granulated sugar and cinnamon.
In a bowl, mix oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle over fruit mixture. Bake for 30 minutes, or until the fruit is tender and the topping is lightly browned. Serve warm, at room temperature, or chilled.
Nutrition information per serving of 8: Calories: 400; Fat: 15 g; Sodium: 91 mg; Carbohydrates: 67 g; Saturated fat: 9 g ; Calcium: 48 mg; Protein: 4 g; Cholesterol: 38 mg; Dietary fiber: 8 g
Diabetic exchanges per serving: 2 fruit, 1 bread/starch, 11/2 other carb, 3 fat.
Creamy polenta
Serves 6 to 8
Note: A fast-cooking version of cornmeal is sometimes available at supermarkets. If using that, follow package instructions. You can substitute chicken broth for water, or use half water and half chicken broth. From "Come One, Come All/ Easy Entertaining with Seasonal Menus" by Lee Svitak Dean (Minnesota Historical Society Press)
Ingredients:
5 1/2 c. water, divided (see note)
1 tsp. salt
1 c. yellow cornmeal (see note)
8 tbsp. (1 stick) butter, cut into small pieces
1/4 c. freshly grated Parmesan
In a large saucepan, bring 4 cups water to a boil with salt. Meanwhile, in a medium bowl, stir together remaining 11/2 cups water and cornmeal.
Gradually add the cornmeal to the boiling water, over medium heat, stirring constantly. Reduce heat to low and cook until the cornmeal is thick, about 10 minutes, stirring occasionally. Stir in butter and Parmesan. Serve immediately.
Variation: Substitute a blue cheese, such as gorgonzola, for the Parmesan.
Nutrition information per serving of 8:
Calories: 190; Fat: 13 g; Sodium: 440 mg; Carbohydrates: 16 g; Saturated fat: 8 g; Calcium: 51 mg; Protein: 3 g; Cholesterol: 33 mg; Dietary fiber: 1 g
Diabetic exchanges per serving: 1 bread/starch, 21/2 fat.
-- Lee Svitak Dean is Taste editor. Used with permission of the Minnesota Historical Society Press.
3/4 c. flour
1/2 c. firmly packed brown sugar
8 tbsp. (1 stick) butter, softened and cut into pieces
Preheat oven to 350 degrees.
Toss the pear slices in lemon juice and combine with cranberries in an ungreased 9- by 13-inch baking pan (see Note); toss with granulated sugar and cinnamon.
In a bowl, mix oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle over fruit mixture. Bake for 30 minutes, or until the fruit is tender and the topping is lightly browned. Serve warm, at room temperature, or chilled.
Nutrition information per serving of 8: Calories: 400; Fat: 15 g; Sodium: 91 mg; Carbohydrates: 67 g; Saturated fat: 9 g ; Calcium: 48 mg; Protein: 4 g; Cholesterol: 38 mg; Dietary fiber: 8 g
Diabetic exchanges per serving: 2 fruit, 1 bread/starch, 11/2 other carb, 3 fat.
Creamy polenta
Serves 6 to 8
Note: A fast-cooking version of cornmeal is sometimes available at supermarkets. If using that, follow package instructions. You can substitute chicken broth for water, or use half water and half chicken broth. From "Come One, Come All/ Easy Entertaining with Seasonal Menus" by Lee Svitak Dean (Minnesota Historical Society Press)
Ingredients:
5 1/2 c. water, divided (see note)
1 tsp. salt
1 c. yellow cornmeal (see note)
8 tbsp. (1 stick) butter, cut into small pieces
1/4 c. freshly grated Parmesan
In a large saucepan, bring 4 cups water to a boil with salt. Meanwhile, in a medium bowl, stir together remaining 11/2 cups water and cornmeal.
Gradually add the cornmeal to the boiling water, over medium heat, stirring constantly. Reduce heat to low and cook until the cornmeal is thick, about 10 minutes, stirring occasionally. Stir in butter and Parmesan. Serve immediately.
Variation: Substitute a blue cheese, such as gorgonzola, for the Parmesan.
Nutrition information per serving of 8:
Calories: 190; Fat: 13 g; Sodium: 440 mg; Carbohydrates: 16 g; Saturated fat: 8 g; Calcium: 51 mg; Protein: 3 g; Cholesterol: 33 mg; Dietary fiber: 1 g
Diabetic exchanges per serving: 1 bread/starch, 21/2 fat.
-- Lee Svitak Dean is Taste editor. Used with permission of the Minnesota Historical Society Press.
