Dinner in under 30 minutes: Pizza 'strudel,' vegetable stew

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Pizza 'strudel': A new take on the classic calzone

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It's hard to find a spare minute to return an email or walk the dog, so freeing up time to cook dinner might seem impossible. But thanks to these recipes from Ellie Krieger, you can have dinner (and dessert!) ready in less than 30 minutes.

Savory lentil, quinoa and vegetable stew
Servings:

4 servings

Ingredients

    • 5 cups low-sodium vegetable broth
    • 1 large onion
    • 1 large carrot
    • 2 tablespoons olive oil
    • One 2-inch piece fresh ginger
    • 4 cloves garlic
    • 1⁄2 small bunch kale (2 cups packed leaves)
    • 1 1⁄2 teaspoons ground cumin
    • 1 1⁄2 teaspoons ground coriander
    • 3⁄4 teaspoon salt
    • 1⁄4 teaspoon cayenne pepper, plus more to taste
    • 1 cup red lentils
    • 1 cup quinoa, preferably red
    • 1 cinnamon stick
    • 1 cup peas, fresh or frozen
    • 1⁄2 cup plain low-fat Greek yogurt
    • 2 tablespoons packed fresh cilantro leaves

Preparation

Baking Directions:

Bring the broth to a boil in a medium saucepan, then keep warm over low heat until ready to use. While the broth is heating, chop the onion and dice the carrot. Heat the oil in a large saucepan or soup pot over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until they begin to soften, about 5 minutes. Meanwhile, mince the ginger and garlic. Stem the kale. Discard the stems and coarsely chop the leaves. Add the ginger, garlic, cumin, coriander, salt and cayenne to the onion-carrot mixture and cook, stirring, for 30 seconds. Add the lentils, quinoa and all but 1 cup of the boiling broth. Stir in the kale leaves and cinnamon stick. Cover, decrease the heat to medium-low, and simmer until the quinoa and lentils are nearly tender, about 10 minutes. Add the peas and cook until the peas, quinoa and lentils are tender, 2 to 3 minutes more. Stir in the remaining broth as needed if the mixture seems too thick. Serve garnished with a dollop of yogurt and a sprinkle of cilantro leaves. Serving size:2 cups stew, 2 tablespoons yogurt, 1 1/2 teaspoons cilantro leavesPer serving:Calories 510 Total fat 12g Protein 25g Carb 76g Fiber 15g Cholesterol 0mg Sodium 660mgExcellent source of:Copper, fiber, folate, iron, magnesium, manganese, phos-phorus, potassium, protein, thiamin, vitamin A, vitamin B6, vitamin C, vitamin K.Good source of:Calcium, riboflavin, zinc.

Mini pumpkin jar cakes
Servings:

6 servings

Ingredients

    • 2 large eggs
    • 2 large egg whites
    • 1⁄2 cup canned solid-pack pure pumpkin
    • 2⁄3 cup lightly packed light brown sugar
    • 1⁄4 cup canola oil
    • 1⁄4 cup 1 percent milk
    • 1 teaspoon pure vanilla extract
    • 1⁄3 cup all-purpose flour
    • 1⁄3 cup whole-wheat pastry flour
    • 1⁄2 teaspoon baking powder
    • 1⁄2 teaspoon ground cinnamon
    • 1⁄4 teaspoon ground nutmeg
    • 1⁄4 teaspoon ground ginger
    • 1⁄8 teaspoon salt
    • 3⁄4 cup vanilla frozen yogurt

Preparation

Baking Directions:

Spray six 6-ounce glass jars or ramekins with cooking spray. In a large bowl, whisk together the whole eggs, egg whites, pumpkin, sugar, oil, milk and vanilla until smooth. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking powder, cinnamon, nutmeg, ginger and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Place 1/3 cup of the batter in one prepared jar or ramekin and microwave on high power until set, 45 seconds. The cake will puff up dramatically, like a soufflé, but will fall to below the level of the jar once completely cooked. The cakes must be cooked one at a time. Allow to cool for 1 to 2 minutes before topping with a small scoop (2 tablespoons) of frozen yogurt. Servingsize:1 cakePer serving:Calories 260 Total fat 12g Protein 6g Carb 32g Fiber 2g Cholesterol 75mg Sodium 150mgExcellent source of:Vitamin AGood source of:Iodine, protein, selenium, vitamin K.

Pizza "strudel"
Servings:

4 servings

Ingredients

    • 3 cups lightly packed baby spinach leaves
    • 4 ounces part-skim mozzarella cheese (1 cup shredded)
    • 6 sun-dried tomato halves
    • 8 fresh basil leaves
    • 1 large ripe tomato
    • 1 tablespoon cornmeal
    • 1⁄2 pound whole-wheat pizza dough, thawed if frozen
    • Cooking spray
    • 3⁄4 cup part-skim ricotta cheese
    • 1 large egg white

Preparation

Baking Directions:

Preheat the oven to 450°F. Finely chop the spinach and shred the mozzarella. Finely chop sun-dried tomatoes and cut the basil into ribbons. Slice the ripe tomato into thin half moons. Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling pin, stretch the dough into a 10 x 16- inch rectangle. Spray a baking sheet with cooking spray and transfer the dough to the baking sheet.Spread the ricotta along the middle of the dough, leaving a 3-inch border on each long side and a 1/2-inch border on the top and the bottom. Sprinkle the spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices on top, then top with the mozzarella and basil. Whisk the egg white and brush it along each side of the dough. Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll. Press with your fingers to seal the top and bottom firmly. Position the roll so it is seam side down (diagonally if needed to fit).Bake until the crust has browned and the cheese has melted and bubbles slightly from the slits, 14 to 15 minutes. Using a serrated knife, slice into 8 pieces and serve.

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