Posts Tagged ‘ground cinnamon’

Sweet Potato and Pumpkin Casserole [Vegetarian]

Friday, September 1st, 2017

Sweet Potato and Pumpkin Casserole

A sweet, savory casserole that is great for this time of year and the upcoming holidays (think Thanksgiving and Christmas.)

Ingredients:

3 tbsp unsalted butter

1/4 tsp salt

3/4 cup sugar

2 tsp ground cinnamon

2 cups canned pumpkin

1 cup coconut milk

4 eggs, beaten

2 cups canned sweet potatoes

1/4 cup rice flour

3/4 tsp ground cloves, ground

Directions:

Preheat oven to 350?F. In a bowl, thoroughly combine sweet potato and pumpkin. Mix in remaining ingredients; combine until smooth. Transfer to a 9×13 in. baking pan. Bake at 350?F for about 60 minutes. Let cool before serving.

Serves 12

Nutrition Facts:

Nutrition (per serving) Calories 210; % Calories From Fat 42.9%; Total Fat 10g; Saturated Fats 6g; Mono-unsaturated Fats 2g; Poly-unsaturated Fats 1g; Cholesterol 79mg; Sodium 130mg; Total Carbohydrates 28g; Dietary Fiber 3g; Sugar 20g; Protein 4g.

More Information:

Vitamins:

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 9 mcg
Vitamin A 9400 IU
Niacin B3 1 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 6 mg
Vitamin D 7 IU
Vitamin B6 0 mg
Vitamin E 1 mg
Choline 50 mg

Minerals:

Manganese 1 mg
Calcium 41 mg
Magnesium 27 mg
Phosphorus 82 mg
Zinc 0 mg
Fluoride 1 mcg
Copper 0 mg
Sodium 130 mg
Selenium 6 mcg
Iron 2 mg
Potassium 230 mg

Apple Brown Betty [Vegan]

Sunday, January 1st, 2017

Apple Brown Betty

Enjoy this brown Betty – a traditional dessert made by baking apples and bread crumbs.

Ingredients:

1 tsp ground cinnamon

1/4 tsp salt

3/4 cup brown sugar

2 tbsp fresh lemon juice

1/4 cup unsalted vegan margarine, melted

1 tbsp lemon rind, grated

2 cups soft breadcrumbs

4 cups Jonathan or Macintosh apples, peeled, cored and sliced

1/4 cup water, at room temperature

Directions:

Preheat oven to 350?F. Combine breadcrumbs, salt and melted vegan margarine in a bowl. Place 2/3 cup in a lightly greased 1-1/2 quart baking dish. Combine remaining ingredients, except water, in a bowl. Toss to coat apples. Place half of apple mixture over crumbs in baking dish. Sprinkle another 2/3 cup crumbs over apples, and repeat with remaining apples and crumbs. Add water to bottom of baking dish by pouring
down the side of dish, being careful not to moisten crumbs on top. Cover with foil and bake 30 minutes. Remove foil and bake another 20-30 minutes or until apples are cooked through and top is browned. Serve warm.

Serves 6

Nutrition Facts:

Nutrition (per serving) Calories 210; % Calories From Fat 35.1%; Total Fat 8.2g; Saturated Fats 5g; Mono-unsaturated Fats 2.1g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 180mg; Total Carbohydrates 34g; Dietary Fiber 1.6g; Sugar 26g; Protein 1.2g.

More Information:

Vitamins:

Thiamin B1 0.07 mg
Vitamin B12 0.016 mcg
Vitamin K 1.6 mcg
Vitamin A 270 IU
Niacin B3 0.62 mg
Pantothenic Acid 0.12 mg
Riboflavin B2 0.064 mg
Vitamin C 6.6 mg
Vitamin D 0 IU
Vitamin B6 0.05 mg
Vitamin E 0.3 mg
Choline 6.8 mg

Minerals:

Manganese 0.17 mg
Magnesium 8.3 mg
Calcium 45 mg
Zinc 0.15 mg
Phosphorus 23 mg
Copper 0.067 mg
Fluoride 13 mcg
Selenium 2.4 mcg
Sodium 180 mg
Potassium 110 mg
Iron 0.66 mg

Banana Oatmeal [Vegan]

Thursday, December 1st, 2016

bananaoatmeal

Oatmeal is a favorite breakfast food, quick, and filling. Add bananas, cinnamon, and maple syrup if you desire and it is just plain delicious.

Ingredients:

1/4 tsp salt

3 cups water

1/4 tsp ground cinnamon

1-1/4 cups old fashioned oats

2 bananas, peeled and coarsely chopped

Directions:

Bring water and salt to a boil in a heavy saucepan over high heat. Stir in oats and cinnamon. Reduce heat to low and continue to cook 4-5 minutes, stirring constantly until oatmeal reaches desired consistency. Remove from heat. Stir in chopped bananas, cover and let sit 5 minutes before serving. Serve with maple syrup, if desired.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 160; % Calories From Fat 11.2%; Total Fat 2g; Saturated Fats 0g; Mono-unsaturated Fats 1g; Poly-unsaturated Fats 1g; Cholesterol 0mg; Sodium 160mg; Total Carbohydrates 32g; Dietary Fiber 4g; Sugar 8g; Protein 4g.

More Information:

Vitamins:

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 1 mcg
Vitamin A 38 IU
Niacin B3 1 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 5 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 0 mg
Choline 17 mg

Minerals:

Manganese 1 mg
Calcium 24 mg
Magnesium 55 mg
Phosphorus 120 mg
Zinc 1 mg
Fluoride 130 mcg
Copper 0 mg
Sodium 160 mg
Selenium 8 mcg
Iron 1 mg
Potassium 310 mg

Baked Bananas in Orange Sauce

Wednesday, June 1st, 2016

Baked Bananas in Orange Sauce 2

This simply luscious dessert looks pretty enough to serve for a special occasion.

Ingredients:

1 tbsp sugar

1/2 tsp ground cinnamon

4 bananas, cut in half lengthwise

3 oranges, juiced and zest peeled

Directions:

Preheat oven to 350°F. Place juice and zest of oranges in a baking dish. Stir in cinnamon. Place bananas cut side down in juice. Bake 12 minutes until bananas have softened. Remove from oven and arrange bananas on a serving plate. Combine sugar and cooking juice and pour over bananas. Serve immediately.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 170; % Calories From Fat 5.3%; Total Fat 1 g; Saturated Fats 0 g; Mono-unsaturated Fats 0 g; Poly-unsaturated Fats 0 g; Cholesterol 0mg; Sodium 1 mg; Total Carbohydrates 42 g; Dietary Fiber 6 g; Sugar 27 g; Protein 2 g.

More Information:

Vitamins:

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 1 mcg
Vitamin A 300 IU
Niacin B3 1 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 63 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 0 mg
Choline 20 mg

Minerals:

Manganese 0 mg
Calcium 48 mg
Magnesium 42 mg
Phosphorus 40 mg
Zinc 0 mg
Fluoride 3 mcg
Copper 0 mg
Sodium 1 mg
Selenium 2 mcg
Iron 0 mg
Potassium 600 mg

Nutty Pumpkin and Tofu Coconut Curry

Friday, January 1st, 2016

nutty pumpkin and tofu coconut curry

The pumpkin in this recipe is butternut squash in America and butternut pumpkin in Australia. No matter what you call it this vegan dish explodes with flavor in your mouth.

Ingredients:

1 tsp ground cinnamon

1 onion, diced

3/4 cup roasted cashews, finely chopped

2 cloves garlic, crushed

1/2 cup coconut milk

13-1/4 oz tofu, cut into small cubes

2 cups butternut pumpkin, cooked and diced

1 ginger, pieces, about 2 in. long, grated

1/2 tsp nutmeg

2-2/3 tbsp oil

2-2/3 tbsp curry paste

Directions:

Heat oil in a large frying pan or wok over medium heat. Add garlic, ginger, onion, curry paste, and spices; cook for 2-3 minutes, or until fragrant. Add tofu and cook for 3-5 minutes, until slightly crisp. Add pumpkin, cashews, and coconut milk; continue to cook for 2 minutes, or until heated through.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 490; % Calories From Fat 68%; Total Fat 37g; Saturated Fats 11g; Mono-unsaturated Fats 16g; Poly-unsaturated Fats 7.9g; Cholesterol 0mg; Sodium 74mg; Total Carbohydrates 27g; Dietary Fiber 5.2g; Sugar 4.2g; Protein 21g.

More Information:

Vitamins:

Thiamin B1 0.3 mg
Vitamin A 8000 IU
Vitamin K 16 mcg
Vitamin E 2.6 mg
Pantothenic Acid 0.84 mg
Vitamin B6 0.33 mg
Riboflavin B2 0.17 mg
Choline 21 mg
Vitamin D 0 IU
Vitamin B12 0.0047 mcg
Vitamin C 18 mg
Niacin B3 1.9 mg

Minerals:

Sodium 74 mg
Zinc 3.4 mg
Copper 1.1 mg
Calcium 710 mg
Iron 5.9 mg
Manganese 1.9 mg
Magnesium 170 mg
Phosphorus 380 mg
Fluoride 0 mcg
Potassium 760 mg
Selenium 20 mcg

Apple Raisin Crisp

Tuesday, December 1st, 2015

Apple Raisin Crisp2

Great varieties of apples still abound. And it is the holiday season. Here is the dessert you want to serve often during this festive time of the year.

Ingredients:

1 tsp ground cinnamon

1/8 tsp salt (optional)

1/4 cup sugar

2/3 cup old fashioned oats

2 tbsp chopped walnuts

1/2 tsp lemon juice

1/3 cup all purpose flour

1/2 cup brown sugar, packed firmly

3/4 cup raisins

2 lb Jonathan apples, peeled, cored and sliced

1/3 cup unsalted butter or vegan margarine, softened

Directions:

Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Add 1/4 tsp cinnamon. Cut in butter until mixture resembles coarse meal. Stir in walnuts and set aside. Combine remaining ingredients and remaining cinnamon in a bowl. Transfer apple mixture to a deep buttered baking dish. Sprinkle with oat mixture and bake 40-45 minutes or until top is golden.

Serves 8

Nutrition Facts:

Nutrition (per serving) Calories 310; % Calories From Fat 31.9%; Total Fat 11g; Saturated Fats 5.7g; Mono-unsaturated Fats 2.5g; Poly-unsaturated Fats 1.4g; Cholesterol 23mg; Sodium 47mg; Total Carbohydrates 56g; Dietary Fiber 3.7g; Sugar 31g; Protein 2.6g.

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0.018 mcg
Vitamin K 1.7 mcg
Vitamin A 310 IU
Niacin B3 0.74 mg
Pantothenic Acid 0.23 mg
Riboflavin B2 0.11 mg
Vitamin C 5.6 mg
Vitamin D 0 IU
Vitamin B6 0.097 mg
Vitamin E 0.36 mg
Choline 10 mg

Minerals:

Manganese 0.5 mg
Magnesium 24 mg
Calcium 34 mg
Zinc 0.45 mg
Phosphorus 68 mg
Copper 0.16 mg
Fluoride 0.36 mcg
Selenium 4.4 mcg
Sodium 47 mg
Potassium 290 mg
Iron 1.2 mg

Apple Oatmeal Crisp

Sunday, November 1st, 2015

Apple Oatmeal Crisp

The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again.

Ingredients:

1 cup sugar

1/2 tsp ground ginger

1-1/2 tsp ground cinnamon

2/3 cup all purpose flour

1-1/2 tsp nonstick cooking spray

1/3 cup unsalted butter or vegan margarine, chilled and cut into small pieces

1 cup old fashioned oats

4 lb Jonathan or Granny Smith apples, peeled, cored and thinly sliced

2/3 cup brown sugar

1/3 cup raisins, optional

Directions:

Preheat oven to 375°F. Combine apples, sugar, raisins, and half the cinnamon in a large mixing bowl. Mix thoroughly. Transfer to a 9×13 in. baking dish coated with nonstick cooking spray. Set aside. Combine remaining cinnamon, flour, brown sugar and ginger in a food processor or another bowl. Mix thoroughly. Add oatmeal and butter and cut in butter until mixture resembles coarse meal. Sprinkle evenly over apple mixture
to cover. Bake 50-55 minutes until mixture is bubbly and top is browned.

Serves 12

Nutrition Facts:

Nutrition (per serving) Calories 280; % Calories From Fat 20.9%; Total Fat 6.5g; Saturated Fats 3.8g; Mono-unsaturated Fats 1.6g; Poly-unsaturated Fats 0.5g; Cholesterol 15mg; Sodium 4.9mg; Total Carbohydrates 58g; Dietary Fiber 3.3g; Sugar 40g; Protein 2.2g;

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0.012 mcg
Vitamin K 1.7 mcg
Vitamin A 240 IU
Niacin B3 0.69 mg
Pantothenic Acid 0.24 mg
Riboflavin B2 0.1 mg
Vitamin C 6.3 mg
Vitamin D 0 IU
Vitamin B6 0.079 mg
Vitamin E 0.29 mg
Choline 10 mg

Minerals:

Manganese 0.44 mg
Magnesium 19 mg
Calcium 25 mg
Zinc 0.4 mg
Phosphorus 58 mg
Copper 0.1 mg
Fluoride 0.37 mcg
Selenium 4.6 mcg
Sodium 4.9 mg
Potassium 220 mg
Iron 0.93 mg

Sugared Sweet Potatoes

Monday, December 1st, 2014
sugared sweet potatoes

Sugared Sweet Potatoes

The holiday season is upon us. We present a holiday side which is naturally vegetarian but can easily become vegan by substituting vegan margarine for the traditional butter. However you choose to make it, it still tastes marvelous and is simple to prepare.

Ingredients:

1-1/3 tbsp unsalted butter or vegan margarine

1/4 tsp ground cinnamon

1/8 tsp salt

1-1/3 tbsp brown sugar, packed firmly

1 lb sweet potatoes, peeled and cut into .5 in. thick slices

Directions:

Place sweet potatoes in a steamer basket over boiling water. Cover saucepan and steam 12-15 minutes or until potatoes are tender. Remove steamer basket from saucepan. Meanwhile, melt butter or vegan margarine in a heavy nonstick skillet over low heat. Stir in brown sugar, cinnamon and salt. Add cooked sweet potatoes to skillet and toss to coat. Serve hot.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 150; % Calories From Fat 24%; Total Fat 4g; Saturated Fats 2.5g; Mono-unsaturated Fats 1g; Poly-unsaturated Fats 0.2g; Cholesterol 10mg; Sodium 120mg; Total Carbohydrates 28g; Dietary Fiber 3.8g; Sugar 12g; Protein 2.3g.

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0.008 mcg
Vitamin K 3 mcg
Vitamin A 22000 IU
Niacin B3 1.7 mg
Pantothenic Acid 1 mg
Riboflavin B2 0.12 mg
Vitamin C 22 mg
Vitamin D 0 IU
Vitamin B6 0.33 mg
Vitamin E 0.92 mg
Choline 16 mg

Minerals:

Manganese 0.6 mg
Magnesium 31 mg
Calcium 50 mg
Zinc 0.37 mg
Phosphorus 63 mg
Copper 0.19 mg
Fluoride 0.14 mcg
Selenium 0.33 mcg
Sodium 120 mg
Potassium 550 mg
Iron 0.83 mg