KC Pumpkin Patch Strudelines

These strudelines are plump, little packets that make a delightful low-fat dessert for the holidays.  Once you master the phyllo dough technique for the rolling up the strudelines, you will find they are fun and quick to assemble.  The strudelines also freeze well; once you’ve rolled them up, place onto a baking sheet and freeze solid.  To bake, place frozen studelines into a preheated 350 degree oven and bake, uncovered, for 15-20 minutes until golden brown. 

15 oz. can pumpkin

½ cup packed dark brown sugar

1 tsp. pumpkin pie spice

1 Tbs. all-purpose flour

¼ tsp. kosher salt

12 sheets frozen phyllo dough, thawed

Vegetable or canola oil non-stick cooking spray

2-3 Tbs. melted butter

1 cup granulated sugar, combined with 1 Tbs. cinnamon

½ cup chopped pecans, toasted

4 oz. cream cheese, cut into 12 equal pieces  (I use one-third less fat cream cheese)

Whipped cream, for garnishing

Pumpkin pie spice, for garnishing whipped cream

• Preheat oven to 375 degrees F.
• In a medium mixing bowl, combine pumpkin with brown sugar, pumpkin pie spice, flour, and salt; set aside.
• Place 2 sheets phyllo dough on top of one another on a clean work space or a sheet of parchment paper; spray the top side and then flip (keep sheets together) over and spray the other side.  (Be sure to keep remaining phyllo dough covered with plastic wrap and a damp cloth to prevent it from drying out.)
• Sprinkle a bit of cinnamon/sugar mixture over the top of the phyllo sheet stack, then cut the stack in half lengthwise to create 2 longs strips.
• Place a dollop (1/12) of the prepared pumpkin mixture about 2 inches from the end of one phyllo strip, then top with a piece of cream cheese and a sprinkling of pecans.

• To shape strudelines, fold the bottom 2” edge of phyllo up over filling, then fold in the long sides to encase filling; roll up strudeline, using the complete length of the phyllo sheets, then place seam-side down onto a parchment-lined baking sheet.
• Brush strudeline with a bit of melted butter and sprinkle with cinnamon/sugar mixture. Repeat with remaining ingredients to create 12 strudelines.  Bake, uncovered, for approx 15-20 minutes or until golden brown; cool completely.
• Serve strudelines at room temperature, topped with whipped cream and a sprinkle of pumpkin pie spice. 

Now You're Cookin'!

Chef Alli

Chef Alli’s Inc.

PO Box 750664

Topeka, KS  66675        785.272.1055            www.ChefAllis.com                 ChefAlli@ChefAllis.com

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Central Valley Harvest Bake

This side dish took first place in the Recipes for Healthy Kids Challenge, a school lunch competition created by the USDA and the First Lady. With a spicy kick of jalapeno and red peppers and the sweetness of butternut squash, plus a striking contrast of color, flavor, and texture from black beans, red quinoa and granola, this dish is absolutely delicious! I have adapted the original recipe so that it can be easily be created at home.  

1 1/2 Tbs. red quinoa, cooked according to package directions
1-2 Tbs. olive oil
1 1/4 lbs. Butternut squash, cubed
1 small red onion, thinly sliced
1 red bell pepper, seeds and membranes removed, chopped
1 jalapeno pepper, seeds and membranes removed, minced
1/4 cup applesauce (I use sweetened)
1 cup black beans, drained and rinsed
1 tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
1/2 cup granola, low fat

Preheat oven to 375 degrees F. Place squash onto a baking sheet that has been lined with parchment; toss squash with a bit of olive oil and spread squash out in to a single layer across the baking sheet. Place the baking sheet onto the center rack of preheated oven; roast squash for 20 minutes. Remove baking sheet from oven and add onion, bell pepper and jalapeno to squash; toss together adding a bit more oil if needed.  Return pan to oven and continue to roast vegetables to another 15-20 minutes or until squash is nicely fork-tender; remove from oven.  

While vegetables are roasting, prepare quinoa on stove top.  In a large mixing bowl, combine applesauce, black beans, cooked quinoa, and oregano; season to taste with salt and pepper.  When vegetables are done, remove from oven and let cool just slightly; lightly toss vegetable mixture with bean mixture in bowl.  Place mixture into an 8 x 8 greased baking dish and spread out evenly, pressing the top of the mixture down to compact slightly.  Sprinkle granola evenly over the top of the vegetable mixture.  Bake, uncovered, at 350 degrees F. for 15-20 minutes, or until granola is golden brown.  

Now You're Cookin',
Chef Alli 

Alma Creamery Tortilla Pie

15 oz. can black beans, drained and rinsed

10 oz. pkg. frozen sweet corn, thawed

1 cup tomato salsa or tomatillo salsa, if you prefer

8 oz. can tomato sauce

1 ½ cups freshly grated Alma Creamery Pepper Jack cheese

½ cup chopped fresh cilantro

4 scallions, chopped

¾ tsp. cumin

4 (10 inch) flour tortillas

1 Tbs. olive oil

Sour cream, cilantro, salsa, for garnish

• ·   Preheat oven to 450 degrees F.  In a large mixing bowl, combine beans, corn, salsa, tomato sauce, 1 cup of cheese, cilantro, scallions and cumin. 
• ·   Meanwhile, heat a large heavy skillet over high heat, just until smoking.  Brush both sides of tortillas a bit of oil and add to skillet, one at a time, to fry till golden brown on each side, approx. 1 minute total for each. 
• ·  To bake, place one fried tortilla into a greased, shallow baking dish; spread with one third of filling. Repeat layering twice, then top with remaining tortilla, gently pressing down to help layers adhere.  Top with remaining ½ cup of cheese.
•   Bake, uncovered, for 12-15 minutes, or until pie is hot throughout.  Transfer pie to a cutting board or platter, then cut into wedges with a pizza cutter or serrated knife.  Enjoy at once, garnished with sour cream, cilantro and salsa, if desired.  

   Now You're Cookin',

   Chef Alli