Honey Roasted Butternut Squash
(serves 6-8)
by Christi Ferretti, Pine Valley Market
2 large butternut squash
2 teaspoons fresh ground pepper
1 teaspoon kosher salt
1/3 cup light olive oil or canola oil
1/4 cup honey
Preheat oven to 400 degrees. Trim ends off of butternut squash and, using a peeler, remove skin, as well as the white flesh just below the skin. (Note: This can be done with a sharp knife but can be dangerous due to the firmness of the squash. A peeler takes a little time but works well.) Cut the squash in half, separating the bulb end from the long end for easy cutting. Cut the squash into uniform cubes about 1 to 1.5 inches. Place the cubed squash in a large bowl, drizzle with oil, salt, pepper and honey and toss well.
On a parchment-lined baking sheet, spread out the squash into a single layer, place on upper rack in preheated oven for eight minutes, rotate baking sheet and bake for an additional five to eight minutes or until squash is beginning to brown and is tender. (Note: When measuring honey, spray measuring cup liberally with pan spray, then measure the honey. It will pour out easily, ensuring proper measurement and less frustration! )
Thursday, September 2, 2010
Pumpkin Ravioli with Sage Brown Butter
Pumpkin Ravioli with Sage Brown Butter
Serves 4 to 6
1 3-pound sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
Serves 4 to 6
1 3-pound sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
Baked Zucchini Quiche
Baked Zucchini Quiche
3 cups zucchini, shredded and unpeeled 750 mL
1/2 cup cheese, grated 125 mL
1 cup Bisquick 250 mL
1/2 cup onion, chopped 125 mL
1/2 tsp oregano 2 mL
2 tsp fresh parsley, chopped 10 mL
1/2 tsp seasoned salt (optional) 2 mL
1 clove minced garlic
1/2 cup oil 125 mL
4 eggs, beaten
Preheat oven to 350ºF (175ºC). Mix all ingredients. Bake in 13 x 9 inch (33 x 22 cm) greased dish, 30 to 40 minutes until golden brown. Cut into squares.
3 cups zucchini, shredded and unpeeled 750 mL
1/2 cup cheese, grated 125 mL
1 cup Bisquick 250 mL
1/2 cup onion, chopped 125 mL
1/2 tsp oregano 2 mL
2 tsp fresh parsley, chopped 10 mL
1/2 tsp seasoned salt (optional) 2 mL
1 clove minced garlic
1/2 cup oil 125 mL
4 eggs, beaten
Preheat oven to 350ºF (175ºC). Mix all ingredients. Bake in 13 x 9 inch (33 x 22 cm) greased dish, 30 to 40 minutes until golden brown. Cut into squares.
Pumpkin Oatmeal
Pumpkin Oatmeal
Servings: 2
1 cup quick-cooking rolled oats
3/4 cup milk, or as needed
1/2 cup canned pumpkin puree
1/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
Servings: 2
1 cup quick-cooking rolled oats
3/4 cup milk, or as needed
1/2 cup canned pumpkin puree
1/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
Sweet Mustard Chicken Bake
Sweet Mustard Chicken Bake
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Grease a shallow baking dish. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Grease a shallow baking dish. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Corn Dogs
Corn Dogs
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, Popsicle sticks, or toothpicks for cocktail hot dogs
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth. Heat oil in the deep fryer to 360°. Insert a wooden skewer or Popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, Popsicle sticks, or toothpicks for cocktail hot dogs
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth. Heat oil in the deep fryer to 360°. Insert a wooden skewer or Popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.
Bette's Monkey Bread
Bette's Monkey Bread
Serves: 8
1/2 cup Sugar
3/4 cup Butter or margarine melted melted
1 teaspoon Cinnamon
2 can Refrigerator Biscuits
1 cup Brown sugar
Instructions:
1- Heat oven to 350 degrees. Lightly grease a 12c Fluted Pan
2- Mix sugar and cinnamon in a large resealable plastic bag. Separate biscuits and cut into quarters with kitchen scissors. Shake in bag to coat. Arrange in prepared pan.
3- Mix brown sugar with butter. Pour over pieces.
4- Bake 28-32 minutes. Cool 10 minutes in pan then invert onto serving plate.
Serves: 8
1/2 cup Sugar
3/4 cup Butter or margarine melted melted
1 teaspoon Cinnamon
2 can Refrigerator Biscuits
1 cup Brown sugar
Instructions:
1- Heat oven to 350 degrees. Lightly grease a 12c Fluted Pan
2- Mix sugar and cinnamon in a large resealable plastic bag. Separate biscuits and cut into quarters with kitchen scissors. Shake in bag to coat. Arrange in prepared pan.
3- Mix brown sugar with butter. Pour over pieces.
4- Bake 28-32 minutes. Cool 10 minutes in pan then invert onto serving plate.
Brown Rice Turkey Soup
Brown Rice Turkey Soup
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 Tbs. butter
3 (14-1/2 oz.) cans reduced-sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
1/4 tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
1. In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions. Yield: 5 servings.
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 Tbs. butter
3 (14-1/2 oz.) cans reduced-sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
1/4 tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
1. In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions. Yield: 5 servings.
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
Bread Stuffing with Bacon, Apples and Caramelized Onions
Bread Stuffing with Bacon, Apples and Caramelized Onions
1 pound bacon, cut crosswise into 1/4-inch strips
6 medium yellow or Spanish onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried white bread cubes
1 cup chicken broth
3 large eggs, lightly beaten
Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.)
Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Makes about 12 cups.
1 pound bacon, cut crosswise into 1/4-inch strips
6 medium yellow or Spanish onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried white bread cubes
1 cup chicken broth
3 large eggs, lightly beaten
Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.)
Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Makes about 12 cups.
Tuesday, August 31, 2010
Good Gravy Spicy Chicken
Good Gravy Spicy Chicken (Stove or Crockpot)
4 boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies
In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.
This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.
Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.
This is super with mashed potatoes.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Sandy.
4 boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies
In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.
This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.
Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.
This is super with mashed potatoes.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Sandy.
CROCKPOT POT LUCK CASSEROLE
This is not my recipe but it looks good. I would not add the pasta or sour cream like it says it the directions though. I would make the sauce in the crockpot, then mix in the sour cream and cooked pasta at the end. Do it your way, the recipe's way, or my way, this is just my two cents worth.
CROCKPOT POT LUCK CASSEROLE
8 oz. penne pasta
2 pounds lean ground beef
2 cups coarsely chopped onion
3 cups chunky spaghetti sauce
1 1/2 cups sour cream
4 cups (16 oz) Mozzarella cheese, shredded
Cook pasta as pkg. directs. Drain and rinse with cold water. Brown ground beef and onion; drain. Add spaghetti sauce and bring to a boil.
Reduce heat and simmer about 5 minutes. In sprayed slow cooker, layer with half the pasta, meat, sour cream and cheese.
Repeat layers, ending with the cheese.
Cover and cook on low for 4 to 4 1/2 hours to heat through.
Serves 8 to 10
CROCKPOT POT LUCK CASSEROLE
8 oz. penne pasta
2 pounds lean ground beef
2 cups coarsely chopped onion
3 cups chunky spaghetti sauce
1 1/2 cups sour cream
4 cups (16 oz) Mozzarella cheese, shredded
Cook pasta as pkg. directs. Drain and rinse with cold water. Brown ground beef and onion; drain. Add spaghetti sauce and bring to a boil.
Reduce heat and simmer about 5 minutes. In sprayed slow cooker, layer with half the pasta, meat, sour cream and cheese.
Repeat layers, ending with the cheese.
Cover and cook on low for 4 to 4 1/2 hours to heat through.
Serves 8 to 10
CROCKPOT CHINESE PIE
CROCKPOT CHINESE PIE
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion.
Drain well.
Place ground beef mixture in crockpot.
Toss diced potato with melted butter to coat and add to crockpot.
Add whole kernel corn and creamed corn.
Salt and pepper to taste.
Cover and cook on low for 7 to 9 hours.
Taste and adjust seasonings.
Serves 4 to 6.
Source : The meat-lovers mailer on cooking-lists. com
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion.
Drain well.
Place ground beef mixture in crockpot.
Toss diced potato with melted butter to coat and add to crockpot.
Add whole kernel corn and creamed corn.
Salt and pepper to taste.
Cover and cook on low for 7 to 9 hours.
Taste and adjust seasonings.
Serves 4 to 6.
Source : The meat-lovers mailer on cooking-lists. com
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