HARVEST FRUIT BREAD
"My sister is raising two little girls but always makes time to bake homemade bread," writes Sandy Vias, San Leandro, California. "They like this loaf best. It's studded with fruit and nuts, and terrific toasted and spread with butter.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.
Nutrition Facts : Calories 214 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 6g protein.
HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
GARDEN HARVEST VEGETABLE BREAD LOAF
This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.
Provided by Shelly Westerhausen
Categories Bread
Time 2h20m
Number Of Ingredients 12
Steps:
- Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
- Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
- Switch to the dough attachment and knead on medium speed for 5 minutes.
- Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
- Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
- Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
- Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
- Transfer to a cooling rack and let cool.
- Slice and serve with butter or plain yogurt and olives.
ROASTED HARVEST VEGETABLES
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
- Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.
ROASTED HARVEST VEGETABLES
You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.
Provided by emsiizilla
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4
HARVEST VEGETABLE BREAD
Garden fresh zucchini, sun-dried tomatoes, and potatoes combine to make the perfect savory quick bread.
Provided by Almond Breeze
Categories Almond Breeze
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
- Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
- Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
HARVEST VEGETABLE RAGOUT
Make and share this Harvest Vegetable Ragout recipe from Food.com.
Provided by viking
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium high heat.
- Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
- Add bay leaves and thyme sprigs, and stir in tomato paste.
- Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
- Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
- Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
- Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.
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