Butternut Squash Bread

Yummy taste!

1 package active dry yeast (mine turned out to be dead, ergo the flat bread in the pic)
1/4 cup warm water
2/3 cup mashed cooks butternut squash (I baked it)
1/2 cup warm milk
1 egg white
1/2 cup apple sauce
1/4 cup sugar
1/2 tsp salt
3 1/2 cups flour

In a mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add squash, milk, egg, applesauce, sugar, and salt and mix well. Gradually add the flour and beat until smooth. Add enough flour to form a dough. Turn into a flour surface and knead until smooth and elastic. Place in a greased bowl and turn over once. Cover and let rise in a warm place until doubled, about one hour. Punch dough down, shape into a loaf and place in lightly greased loaf pan. Cover and let rise about 30 more minutes. Bake at 375 degrees for 25-30 minutes or until tops are golden.

Original in Allrecipes.com

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Sweet Potato Pancakes

Sweet, indeed....

1 large sweet potato, grated (4 cups)
1/2 cup onion, grated
3-4 tbsp lemon juice, fresh
1 tsp salt
4 egg whites
1/3 cup flour
1/4 cup minced parsley (optional)

Mix all ingredients in a bowl and mix well. Lightly oil a skillet and drop some of the batter on the skillet, flattening it to forma  pancake. Flip over to cook on the other side.

Original in Moosewood

Calzone

DOUGH
4 cups flour
pinch of salt
1 envelope dry active yeast
1 1/2 ups warm water (approx)

ONE
1 tsp olive oil
1 medium red (or yellow) onion, chopped
3 medium zucchini, peeled and sliced

TWO
2 large tomatoes, sliced
1 tsp oregano
salt and black pepper, to taste

shredded non-fat mozzarella cheese, optional

skim milk, to glaze

Mix the ingredients for the dough in a bowl and knead. Cover and let in rise in a warm place (oven, for example) for about 30 minutes, until doubled in size.

In a saucepan, sauté the ingredients in ONE until the onions are translucent and the zucchini have wilted. Remove from the heat and add the ingredients in TWO. Let is seat and then drain some of the liquid from the tomatoes and zucchini.

Preheat the oven to 425F.
Take the dough and divide into four balls. On a lightly floured surface, use a rollin pin to roll the dough into a circle. Put some of the filling in the middle. Put some cheese on top, if desired. Brush some milk on the edges and fold over, using a fork to close it. Repeat with the other three. Put on a lightly greased oven proof tray or cookie sheet and brush with milk. Bake for 20 minutes, approx.

Serve with marinara sauce. Yum!

Original from Low Fat Low Cholesterol

It's all about the spine, baby

For a couple of months (yeah, I know) I've had this pain in my neck that went down my right shoulder and into my arm. I thought it would go away, that it was just a result of sleeping on my belly with my head twisted to the side. It was becoming a constant pain and getting worse, so I finally sucked it and went to a chiropractor.
He took some X-rays and analyzed my posture... My right leg is shorter and, therefore, my hips are not level and neither is my lower back. My torso is rotated slightly to the right and my head is tilted to the right too... I cannot rotate my neck as much as I should (by 10 degrees!) and my shoulders are not level. The X-rays show that my spine is like a snake, bending first to the right, then to the left, then back to the right. My neck is straight instead of having a curvature, so my head has moved forward and two of my vertebrae are completely rotated. Turns out the nerve that comes out of my neck going to my shoulder is being pinched by that vertebra, causing the pain.
The worst section of my spine is vertebra 8, and (and here comes the shocker) the nerves coming out of that section communicate with the pancreas! So problems in this area (nerve weakness, lack of communication) could cause complications... At this point I said, it's funny that you say that...

So I have 30 sessions ahead of me and, after only the first my neck already feels sooooo much better! My doctor twisted it to both sides and made it crack (realigned it) like in the movies. Scary sound but oh so relieving. Then he said "let me show you something". He pressed on one of my vertebrae on my mid back and asked me to press my leg, as hard as I could, against his hand. He then did the same, but while pressing on vertebra #8. I had NO strength whatsoever. He then realigned it by making it crack and we tried again. My strength was back. AMAZING.

So it's all about the spine, baby. 

Potato and Carrot Casserole

Yum!!!

ONE
1 large onion, thinly sliced
6 cloves garlic, pressed
1 tsp olive oil
1 tsp thyme

TWO
1 1/2 tbsp flour
12 oz can non-fat evaporated milk
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 tsp ground black pepper

THREE
4 medium potatoes, peeled and sliced
2 large carrots, sliced (or 1/2 carrots 1/2 parsnip)

In a saucepan, sauté the ingredients in ONE over low heat and covered until the onions are translucent. In a bowl, combine the ingredients in TWO (add milk gradually to make sure you dissolve the flour well). Lightly oil a large baking dish. Combine the potatoes, carrots, and onions in the dish and pour the milk mixture evenly over the top. Cover tightly with aluminum foil and bake for 40 minutes at 400F. Lower the heat to 350, uncover, and bake for 20 more minutes or until the veggies are tender and the top is golden. Serve hot!

Original in Moosewood's Low-Fat  Favorites