Asian-Style Winter Salad
2 cups romaine, torn or chopped
1 cup thinly sliced Napa cabbage
1 cup chopped red cabbage
4 green onions, sliced diagonally
4 tablespoons sliced almonds, toasted (or chopped dry roasted peanuts)
1 cup grated carrot
1 cup chopped fresh pineapple (or Cutie sections)
Optional: cooked shrimp or chicken, cooked brown basmati rice
Dressing
1 teaspoon Dijon mustard
1/4 cup unseasoned rice wine vinegar
2 tablespoon wheat-free low sodium tamari sauce (soy sauce)
1/4 cup toasted sesame oil
1 teaspoon Thai fish sauce
juice of 1/2 lime
pinch dried red pepper flakes
Whisk the vinegar, soy sauce, fish sauce and lime juice into the mustard.
Slowly drizzle in the oil.
Add the dried red pepper flakes, toss with the salad, and serve immediately.
Bon appétit!
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Friday, January 6, 2012
Wednesday, December 28, 2011
BAKED BUTTERNUT SQUASH
BAKED BUTTERNUT SQUASH
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish.
Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish.
Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Spaghetti with garlic-roasted squash
Spaghetti with garlic-roasted squash
Ingredients
16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper
Method
1. Preheat the oven to 400F.
2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.
3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.
4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.
5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.
Ingredients
16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper
Method
1. Preheat the oven to 400F.
2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.
3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.
4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.
5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.
Saturday, December 17, 2011
Savory Bread Pudding
Savory Bread Pudding
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Wednesday, November 30, 2011
STUFFED ACORN SQUASH
STUFFED ACORN SQUASH
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
Sweet Dumpling Squash Stuffed with Lemon-Herb Rice
Sweet Dumpling Squash Stuffed with Lemon-Herb Rice
If you want to make the rice look more lemony, add a little turmeric with the lemon juice.
3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper
Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.
Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.
If you want to make the rice look more lemony, add a little turmeric with the lemon juice.
3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper
Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.
Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.
Tuesday, November 29, 2011
STEAMED SQUASH DUMPLINGS
STEAMED SQUASH DUMPLINGS
This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)
1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions
Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.
This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)
1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions
Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.
Monday, November 28, 2011
Apple Stuffed Acorn Squash
Apple Stuffed Acorn Squash
Yield: 6 servings
3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.
In a large skillet, saute apple and onion in butter until tender, about 10 minutes.
In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.
Yield: 6 servings
3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.
In a large skillet, saute apple and onion in butter until tender, about 10 minutes.
In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.
Saturday, November 26, 2011
PEANUTTY SQUASH
PEANUTTY SQUASH
Yield: 1 Casserole
8 To 9 Summer squash, thinly sliced
2 c Medium white sauce -- (recipe on cornstarch box)
4 tb Grated cheese
1 c Crushed, unsalted peanuts
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.
Yield: 1 Casserole
8 To 9 Summer squash, thinly sliced
2 c Medium white sauce -- (recipe on cornstarch box)
4 tb Grated cheese
1 c Crushed, unsalted peanuts
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.
Roasted Butternut Squash With Sage
Roasted Butternut Squash With Sage
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
Serve hot, garnished with a sprig of fresh or fried sage.
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
Serve hot, garnished with a sprig of fresh or fried sage.
Wednesday, November 23, 2011
Phyllo Wrapped Asparagus
Phyllo Wrapped Asparagus
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet.
Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet.
Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Original Durkee Green Bean Casserole
Original Durkee Green Bean Casserole
2 cans (16 oz.) cut green beans drained
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can (2.8 oz.) Durkee French fried onions
Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions.
Pour into 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.
2 cans (16 oz.) cut green beans drained
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can (2.8 oz.) Durkee French fried onions
Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions.
Pour into 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.
Tuesday, November 22, 2011
BUTTERNUT SQUASH PIE
BUTTERNUT SQUASH PIE
1 unbaked pie crust
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
15 oz. cooked squash (strained)
1 1/2 cups evaporated milk
2 eggs, beaten
Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.
Store in refrigerator.
1 unbaked pie crust
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
15 oz. cooked squash (strained)
1 1/2 cups evaporated milk
2 eggs, beaten
Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.
Store in refrigerator.
Monday, November 21, 2011
Turkey Cranberry Salad in Wreath
Turkey Cranberry Salad in Wreath
2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated
Preheat oven to 375 degrees F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.
Yield: 10 servings.
2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated
Preheat oven to 375 degrees F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.
Yield: 10 servings.
Brown Rice and Squash Crockpot "Risotto"
Brown Rice and Squash Crockpot "Risotto"
Servings: 2 - 4
3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)
Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!
Sauté onion in non-stick skillet until brown and caramelized.
Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)
Garnish with a drizzle of balsamic vinegar before serving
Servings: 2 - 4
3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)
Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!
Sauté onion in non-stick skillet until brown and caramelized.
Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)
Garnish with a drizzle of balsamic vinegar before serving
Sunday, November 20, 2011
Cranberry, Sausage and Apple Stuffing
Cranberry, Sausage and Apple Stuffing
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
Butternut Tart
The recipe for tomato-basil pie reminded me of this tart recipe I have - again using butternut squash which I absolutely love. I suppose this is more of a main dish than a side dish because all you need to do is add a nice salad and you have dinner.
Butternut Tart
6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper to taste
1 baked tart shell or deep dish pie shell (9-inch)
Saute apple in 1 tablespoon butter until tender; puree in blender or processor. Combine with pureed squash in large bowl. Saute onion in 1 tablespoon butter and add to squash. Melt the rest of the butter and add brown sugar, orange liqueur, and curry.
Cook until well blended. Add to squash, long with eggs, cream, and salt and pepper. Whisk until well blended. Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour. Let stand 10-15 minutes before serving.
Serves 4 to 6.
(From Worldwide Recipes (Michele))
Butternut Tart
6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper to taste
1 baked tart shell or deep dish pie shell (9-inch)
Saute apple in 1 tablespoon butter until tender; puree in blender or processor. Combine with pureed squash in large bowl. Saute onion in 1 tablespoon butter and add to squash. Melt the rest of the butter and add brown sugar, orange liqueur, and curry.
Cook until well blended. Add to squash, long with eggs, cream, and salt and pepper. Whisk until well blended. Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour. Let stand 10-15 minutes before serving.
Serves 4 to 6.
(From Worldwide Recipes (Michele))
Saturday, November 19, 2011
Dried Fruit and Sausage Stuffing
Dried Fruit and Sausage Stuffing
1 teaspoon olive oil
1/4 cup shallots
1 (6-ounce) package seasoned cornbread stuffing mix
1 cup chopped red apple
1/4 pound smoked turkey sausage
3/4 cup raisins
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon sweet basil
1/4 teaspoon ground bay leaf
1/2 teaspoon black pepper
1/8 teaspoon salt
3/4 cup apple or white grape juice
Preheat oven to 350°F.
Heat oil in heavy skillet over medium-high heat. Add shallots and sauté 2 minutes. Stir in bread cubes, apple, sausage, raisins and seasonings; cook 1 minute, stirring until well blended. Remove from heat. Gradually add juice, stirring until lightly moistened. Turn into buttered 1 1/2 quart baking dish.
Cover and bake for 45 minutes until heated through. Garnish with sprigs of fresh parsley.
Makes 6 cups
1 teaspoon olive oil
1/4 cup shallots
1 (6-ounce) package seasoned cornbread stuffing mix
1 cup chopped red apple
1/4 pound smoked turkey sausage
3/4 cup raisins
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon sweet basil
1/4 teaspoon ground bay leaf
1/2 teaspoon black pepper
1/8 teaspoon salt
3/4 cup apple or white grape juice
Preheat oven to 350°F.
Heat oil in heavy skillet over medium-high heat. Add shallots and sauté 2 minutes. Stir in bread cubes, apple, sausage, raisins and seasonings; cook 1 minute, stirring until well blended. Remove from heat. Gradually add juice, stirring until lightly moistened. Turn into buttered 1 1/2 quart baking dish.
Cover and bake for 45 minutes until heated through. Garnish with sprigs of fresh parsley.
Makes 6 cups
Friday, November 18, 2011
Sweet Potatoe Casserole
Sweet Potatoe Casserole
1 (29-oz) can yams
1/4 tsp. salt
1/4 c. butter
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 stick butter
3/4 c. brown sugar
2 T. flour
1/2 c. chopped nuts ( your choice)
Drain half liquid off yams and mash. Add next six ingredients, beat together and put in greased casserole dish. For topping, place butter, brown sugar and flour into a bowl, and cut with a pastry cutter, add nuts. Spread over yam mixture and bake at *350 for 30-45 minutes. ( can be frozen for later use )
snagged from recipescraftsfreebi esnfrugals group
1 (29-oz) can yams
1/4 tsp. salt
1/4 c. butter
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 stick butter
3/4 c. brown sugar
2 T. flour
1/2 c. chopped nuts ( your choice)
Drain half liquid off yams and mash. Add next six ingredients, beat together and put in greased casserole dish. For topping, place butter, brown sugar and flour into a bowl, and cut with a pastry cutter, add nuts. Spread over yam mixture and bake at *350 for 30-45 minutes. ( can be frozen for later use )
snagged from recipescraftsfreebi esnfrugals group
APPLE RAISIN STUFFING
APPLE RAISIN STUFFING
3/4 cup minced onion
1 1/2 cups chopped celery
1 cup butter
7 cups soft bread cubes
1 tablespoon salt
3 cups finely chopped apples
3/4 cup raisins
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.
Source:
"A Homemade Christmas"
"© 2000-2003 Carolina Country Cooking.com"
Yield: "9 cups"
3/4 cup minced onion
1 1/2 cups chopped celery
1 cup butter
7 cups soft bread cubes
1 tablespoon salt
3 cups finely chopped apples
3/4 cup raisins
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.
Source:
"A Homemade Christmas"
"© 2000-2003 Carolina Country Cooking.com"
Yield: "9 cups"
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