Thursday, December 24, 2009

Happy Holidays!

Happy Holidays! May you find peace this holiday season. I will be back in the new year with more recipes.

Wednesday, December 23, 2009

Egg Nog

This is not really a recipe, more like an embellishment to purchased egg (or soy) nog. Of course, if you like to make your own, don't let me stop you!

Egg (or Soy) Nog
Dark Rum
Creme de Cacao

You can make this according to your own tastes, but a good place to start is about 8 oz. nog, one shot of rum and about 1/2 shot of creme de cacao. Cheers!

Tuesday, December 22, 2009

White Bean and Kale Soup with Roasted Garlic

This has been one of our favorite soups for years. The roasted garlic adds a wonderful richness, as well as making the whole house smell of garlic as it roasts. If you don't like the smell of garlic, this one's probably not for you!

This recipe came from Cooking Light Magazine many, many moons ago. Here is my version.

White Bean Soup with Kale and Roasted Garlic

1 Whole Head of Garlic
2 tsp Olive Oil
1 Onion, Diced
Large Pinch of Salt
1/2 Cup Chopped Carrot
1/2 Finely Chopped Potato (red or yellow)
1/4 Cup Chopped Celery
1 Tbsp Finely Chopped Fresh Rosemary
2 Tbsp Tomato Paste
6 Cups Veggie or Chicken Broth
1 16 Ounce Can Cannellini Beans, Rinsed and Drained
One Bunch Chopped Kale (Or Chard, or Collard Greens - Cook longer if you are using Collards

Preheat Oven or Toaster Oven to 350

Remove the papery skin from the garlic but keep the head in tact. Wrap it tightly in foil and roast in the oven for one hour. Unwrap carefully and let cool for about 10 minutes. Separate the cloves and squeeze to extract the garlic pulp.

Heat the oil in large pot or dutch oven over medium heat. Add the onion and salt and saute for 5 minutes. Add the carrot, potato, celery, rosemary and tomato paste. Cook 5 more minutes, stirring often. Add the broth and the beans and bring to a boil. Simmer, uncovered, for 30 minutes. Stir in the garlic and kale and simmer 10 minutes or until the kale is tender.

Click here for a printable version of this recipe.

Print White Bean and Kale Soup with Roasted Garlic.

Monday, December 21, 2009

Old Fashioned Pot Roast

This is a great recipe for those winter afternoons when you have no place to be. A fire in the fireplace, writing holiday greeting cards, reading a good book, playing board games. The aroma slowly fills the house. Are you hungry yet?

Old Fashioned Pot Roast

Preheat oven to 300

2 tsp Canola Oil
Chuck Roast (You can use boneless or 7 bone) between 2 and 4 lbs depending on how many eaters
1 Tbsp Salt
1Tbsp Pepper
1 Large Onion, Large Dice
2 Cups Beef Broth
1/4 Cup Ketchup
2 Tbsp Worcestershire Sauce
1 14 Ounce Can Diced Tomatoes, Drained (Or a cup or so chopped fresh if they're in season)
1 1/4 Pounds Red or Yellow Potatoes, Cut up if Larger, Whole if they are small.
1 Pound Carrots cut into one-inch pieces

Heat the oil in a dutch oven over medium high heat. Sprinkle the roast all over with the salt and pepper. Brown the roast in the hot oil on all sides, about 10 minutes. Remove the roast from the pan and the onions. Sautee until browned, about another 10 minutes. Return the roast to the pan. Combine the broth, ketcheup and Worcestershire sauce and pour over the roast. Stir in the tomatoes and bring to a simmer.

Cover and bake in the 300 degree oven until very tender, about 2 1/2 hours. Remove from the oven and add the potatoes and carrots. Return to the oven and continue cooking until the vegetables are done, about 30-45 minutes.

Friday, December 18, 2009

Painted Sugar Cookies

This is by far the easiest way I know of to decorate cookies with small children. Make a "paint" of corn syrup and food coloring, and paint the cookies before baking for beautiful holiday treats and gifts. I got this recipe from the Food Network website years ago.

Painted Sugar Cookies

For the Cookies:

1/2 Cup Butter
1/2 Cup Shortening
1/2 Cup Sugar
1 Egg
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/2 tsp Salt
2 1/2 Cups All Purpose Flour

For the Paint:

4 tsp Corn Syrup
1 tsp Water
4 Colors of Food Coloring

Cream the butter, shortening, and sugar with an electric mixer. Add in the egg and vanilla extract, and beat until lighter in color. In a separate bowl, combine the soda, salt and flour. Stir the dry ingredients into the butter mixture until well combined. Wrap in wax paper and refrigerate for at least 30 minutes. Divide the dough in half, return half to the refrigerator with you work with the other half. Roll out the dough to about 1/8 inch thickness (mine are usually thicker, I think) on a lightly floured surface. Cut cookies with cookie cutters and place on a parchment lined baking sheet.

Put one tsp of corn syrup and 1/4 tsp water in each of 4 ramekins or other small bowls. Add food coloring to each bowl and stir well. Paint the unbaked cookies with paintbrushes.

Bake for 9-10 minutes in a preheated 375 degree oven. Move to wire racks to cool.

Thursday, December 17, 2009

Simple Roasted Cauliflower

I got this beautiful cauliflower from the farm last week. I was inspired with many great ideas about how to use it. Sadly, I had neither great amounts of time nor energy, so opted for a simple preparation instead. Not that it turned out to be a bad thing! This roasted cauliflower is delicious. Sweet and nutty. Make some today!

Simple Roasted Cauliflower

Preheat oven to 400

Cauliflower Florets
Olive Oil
Salt and Pepper

That's it. Toss the cauliflower in a bowl with olive oil, salt and pepper. Spread in a single layer on a baking sheet. A lining of foil or parchment makes clean up super easy. Roast in a 400 degree oven until beginning to caramelize, but still retaining some crunch, 15-20 minutes. Stir 2 or 3 times during roasting for even cooking.

Wednesday, December 16, 2009

Oven Fried Chicken

What can I say? Crispy skin, juicy meat. Yummy Chicken. You can use any chicken pieces you like for this recipe. I usually use thighs, but my store was out this time, so I used leg quarters instead, with great results!

Oven Fried Chicken

For the Marinade:

6-8 Ounces Plain Yogurt (any fat content will do)
1 Tbsp Dijon Mustard
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
Black Pepper to Taste
Chicken Pieces (I cooked 3 leg quarters this time and there was a lot of marinade to spare, you could probably squeeze a whole cut up chicken into this marinade.)

Stir together everything but the chicken in a shallow bowl suitable for holding all of your chicken pieces. Add the chicken and turn to coat completely with the marinade. Cover and refrigerate for about 4 hours.

Preheat Oven to 375

For the breading:

1/3 Cup Flour
2/3 Cup Dry Breadcrumbs
1/2 tsp Salt
1/2 tsp Dried Thyme
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1-1 1/2 tsp Paprika

Combine all of the breading ingredients in a plastic bag or a shallow dish. Remove the chicken from the marinade and get off as much excess as you can. Add the piece to the bag or the dish, and coat completely with the breading. Move to a rack inside a baking sheet. Continue until all chicken pieces are coated. Put in the preheated oven and bake until cooked through and nicely browned, 40-60 minutes.

Tuesday, December 15, 2009

Chili Verde Recipe

I love chili. Pretty much any chili. And this one is no exception. Cilantro, spices, pork tenderloin. Did I mention cilantro? It is an acquired taste, I think, but now that I have acquired the taste, I love cilantro. Anyway this chili hit the spot on a cold rainy night with homemade tortillas prepared by my sweetie.

Chili Verde

4-5 Small Tomatillos
2 Mild Peppers (I prefer Anaheims for this recipe, but all they had at the market this time was poblanos, so I used those instead with delicious results.)
2 Hot Peppers, Jalapeno or Serrano
A Few Handfuls of Fresh Cilantro
2 Cloves Garlic
1 Pork Tenderloin 1-1/2 lbs
1/2 Cup or so Flour
1 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
4 tsp Canola Oil, Divided
1 Onion, Diced
1 tsp Cumin Powder
1 tsp Mexican Oregano
2 Cups Broth (Veggie or Chicken)

Remove the papery skin from the tomatillos and place them on a foil-lined baking sheet along with the mild and hot peppers. Roast the tomatillos and peppers under the broiler or in a hot oven, turning often, until beginning to blacken and char on all sides, about 15 minutes.

In the meantime, cut the pork into about 1/2 inch dice. Combine the flour, salt, onion and garlic powders in a shallow bowl. Heat the oil over medium heat in a large pot or dutch oven. Dredge the pork in the flour mixture and cook, in batches if necessary, until nicely browned, about 5-8 minutes per batch. Remove the pork to a plate or a bowl.

When the vegetables are charred, remove from the oven. Seal the mild peppers in a bag for about 10 minutes. Put the tomatillos in a food processor and process until smooth, then remove to a small bowl. When the peppers are cool enough to handle, remove the skins, seeds and membranes, and place them in the food processor along with the cloves of garlic, hot peppers (remove seeds for a milder chili) and cilantro. Process to form a smooth paste.

Heat the remaining 2 tsp of oil over medium heat. Add the onion and sautee until just beginning to brown, then add in the cumin and oregano. Cook for about one minute. Add the pork, tomatillos, and cilantro puree. Stir to scrape up any browned bits on the bottom of the pan. Stir in the broth and simmer the chili for at least 45 minutes.

Monday, December 14, 2009

Brussels Sprouts with Bacon and Shallots

Over the past few years I have been experimenting with new ways to cook Brussels sprouts. Thanks to Tequilarista for giving me the idea to try cooking them with bacon! These were delicious.

Brussels Sprouts with Bacon and Shallots

1 Slice Bacon
1 Small Shallot, sliced
1/4 Cup Water
Pinch Sugar
Salt and Pepper
Brussels Sprouts, whole, halved, or quartered depending on size. (I forgot to weigh my brussels sprouts before I started, but I had about 3 cups or so.)

Chop/slice the bacon and cook it over medium-low to medium heat until crispy. Remove from the pan to drain on a paper towel. Drain off all but about 2 tsp of fat from the pan. Add the shallots and cook until beginning to soften, about 3 minutes, add in the brussels sprouts, sugar, salt and pepper and sautee for about 5 minutes to get some color going. Add in the water and cook until it has evaporated, stirring occasionally. At this point the sprouts should be cooked through. Just continue cooking until they are as nicely browned as you like them, sprinkle with the reserved bacon and enjoy.

Friday, December 11, 2009

Roasted Pork Tenderloin with a Cornflake Crust

I like pork tenderloin a lot. It is super versatile and easy to prepare. This version is a simple oven roast with coating of cornflake crumbs.

Roasted Pork Tenderloin with a Cornflake Crust

3/4 Cup Crushed Cornflakes
1/4 Cup Panko Breadcrumbs
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Dried Thyme
1 Tbsp Dijon Mustard
1 Tbsp Canola Oil
1 Pork Tenderloin (1-1 1/2 lbs)

Preheat oven to 350

Combine everything except the mustard and the pork in a plastic bag. Rub the mustard all over the pork, then put the pork in the bag with the crumbs and seasonings. Shake the pork around in the bag to coat evenly with the crumb mixture.

Place the pork on a rack in a baking sheet, and bake to desired degree of doneness. I usually cook my pork to about 140 or so, then let it rest and continue cooking for about 10 minutes before slicing. This one came out of the oven at 145, and coasted up past 151.

Thursday, December 10, 2009

Rutabaga and Carrot Puree

Wow, this was surprisingly good! I really, really loved it. Rutabagas are a relatively new addition to my repertoire, and this is the first recipe I've tried that turned out really great. The original recipe is from Gourmet Magazine. The main changes I made were to cut the sugar way down (The original recipe called for 3 packed Tbsp of brown sugar!), and the addition of the half and half.

Rutabaga and Carrot Puree

1 1/2 lb Rutabagas
3 Carrots
1/2 tsp Salt
2 tsp (or more to taste) Brown Sugar
1-2 Tbsp Butter
2-3 Tbsp Half and Half
Pinch Nutmeg

Peel the rutabagas and cut them into one-inch pieces. Use knife to peel them: Slice off the top and the bottom. Stand the rutabaga on a cutting board and use your knife to peel the skin away. Be sure to get it all, the skins are rather thick.
Cut the carrots into one-inch pieces and add to a pot with the rutabagas. Fill the pot to cover the vegetables by one inch with water and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 30 minutes. Transfer the vegetables to a food processor with a slotted spoon. Add the butter, nutmeg, salt, and brown sugar and process until smooth. Add enough half and half to get the consistency you like. Return it to the pot and re-heat if needed.

Wednesday, December 9, 2009

Turkey Albondigas Soup

This is one of our favorite soups. Cilantro meatballs and veggies in broth. Pretty simple, but oh so delicious. This recipe is from the Too Hot Tamales.

Turkey Albondigas Soup

1 Tbsp Olive Oil
3 or 4 Garlic Cloves
1 Bunch of Cilantro, leaves and stems
Salt and Pepper
1 lb Ground Turkey
1 egg
1/2 Cup Dried Bread Crumbs
4 tsp Canola Oil
1 1/2 Cups or So Leeks, Sliced and Cleaned
2 Medium Carrots, Diced
1/2 Head Green Cabbage, Thinly Sliced
2 Jalapenos, Seeded and Diced
1 14 ounce Can Diced Tomatoes, with the juice
8-10 Cups Broth
2-3 Tbsp White Vinegar

Combine the olive oil, garlic, cilantro, and a big pinch of salt in a food processor. Process until smooth. Mix the turkey, egg, and cilantro paste in a large bowl. Add the bread crumbs and mix until combined. Form into small meatballs, about the size of a walnut. Put the meatballs in the refrigerator.

Heat about 2 tsp canola oil in a large pot or dutch oven. Saute the leeks and the carrots for about 5 minutes. Add the cabbage, jalapenos, and tomatoes, and cook, stirring frequently, for another 3 minutes. Add the broth, bring to a boil, then reduce to a simmer and cook, uncovered, 15 minutes.

In the meantime, heat 2 tsp canola oil in a nonstick skillet over medium to medium-high heat. Add the chilled meatballs in batches and brown on all sides. Drain the meatballs on paper towels. When all the meatballs are browned, transfer them to the simmering broth and cook another 10 minutes. Stir in the vinegar and enjoy!

Tuesday, December 8, 2009

Butternut Pinwheels with Cheese Sauce

This was a fun dish to make. The pinwheels were great, the sauce was okay. It definitely suffered from the lack of fresh basil. I would not recommend making it unless you have fresh basil, I think it would really have made it pop. But alas, my basil is long done for the year, and the store's supply did not look very good, so I went with dried. Live and learn.

Butternut Pinwheels with Cheese Sauce

For the Sauce

1 Tbsp Butter
1 Tbsp Olive Oil
2 Tbsp Flour
1 cup Broth
1 cup Milk
4 Ounces Shredded Mozzarella Cheese
2 Tbsp Shredded Parmesan Cheese
2 Tbsp Chopped fresh basil (or 2 tsp dried) Fresh is really best in this recipe
White Pepper to Taste

Melt the butter in a sauce pan over medium heat. Add the olive oil and stir together. Stir in the flour and cook for about 2 or 3 minutes to get rid of the raw flour taste. Whisk in the broth, then add the milk. Cook for about 5 minutes, then stir in the mozzarella cheese in batched until melted. Stir in the Parmesan cheese. Add the basil and white pepper. Taste and adjust seasonings as needed.

For the Pinwheels

Preheat Oven to 375

One Butternut Squash (The one I had was about 1 1/4 pounds)
3-4 Fresh Sage Leaves
1 Small Clove Garlic
1 1/2 tsp Olive Oil
Salt and Pepper to Taste
4 Tbsp Minced Shallots
4 Tbsp Milk
4 Tbsp Grated Parmesan Cheese
8 Lasagna Noodles

Cut the squash in half and remove the seeds. Chop the sage leaves and garlic. Mix the sage, garlic, olive oil, salt and pepper in a small bowl. Rub over cut sides of the squash. Put the squash in a baking pan with a lid or cover with foil and cook until very soft, 45-60 minutes. Scrape the squash out of the shell and puree in a food processor. Melt the butter in a skillet over medium-low heat. Add the shallots and cook until nicely softened, 8-10 minutes. Add the squash puree and the milk. Cook until heated through and add the Parmesan cheese.

Cook the lasagna noodles according to package directions. Drain them, then lay out one or two on a plate. Cover the length of each noodle with a thin layer of the squash, then roll it up. Spoon some sauce over and serve!

Monday, December 7, 2009

Garlicky Sauteed Greens

Being members of a CSA, we get a lot of greens. Lots and lots. Chard, collards, spinach, multiple types of kale, cabbages, etc. etc. Lucky for me, my husband loves greens. One of my favorite (and also simplest) ways to cook them is to simply saute them in some olive oil that has been infused with garlic. Add some salt and pepper, and you're good to go. Tonight we had lacinato kale, but this technique works with any greens.

Garlicky Sauteed Greens

1 Bunch Greens (Kale, Chard Spinach,...)
2 tsp (or so) Olive Oil
1 Large Clove Garlic, Minced or Pressed
Salt and Pepper to Taste

Wash and coarsely chop the greens, removing tough stems as needed. Heat the olive oil in a skillet over medium heat. Add the garlic to the oil and cook over medium heat, stirring often, for a few minutes. At this point you can turn off the heat and let the garlic and oil sit if you are working on the rest of the meal. If you are ready, go ahead and add in the greens, a bit at a time if necessary. As they cook down, add more until all of the greens are in the pan. Sprinkle with salt and pepper and continue cooking until the greens are tender.

Friday, December 4, 2009

Sausage, Potato and Kale Soup Recipe

This is definitely a case of a 'what do I have in the fridge' dinner. A couple of sausage links leftover, a few potatoes in the pantry, and a new CSA delivery with lots of greens! Soup it shall be!

Sausage, Potato and Kale Soup

2 tsp Olive Oil
1 Onion, Diced
1 Clove Garlic, crushed or minced
2-3 Carrots, sliced (Cut in half lengthwise if large)
2 Stalks Celery, sliced
2 Small Potatoes, Small Dice
2 Links Precooked Sausage, sliced into 1/4 inch slices
1 tsp Dried Basil
1/2 tsp Crushed Pepper (or more to taste)
One Can Diced Tomatoes with Juice
2 Cans Chicken Broth
1 Bunch Kale, Coarsely Chopped

Saute onions, carrots and celery in olive oil for about 5 minutes. Add the sausage and brown for about 5 minutes, add garlic and cook for another minute. Add basil and crushed pepper. Stir in tomatoes and broth. Cover and cook, stirring frequently, until vegetables are tender, about 10 minutes. Add kale, and cook uncovered, until the kale is tender, about 5-8 minutes more.

Thursday, December 3, 2009

Chipotle Enchilada Casserole with Chicken or Turkey

How do I love Mexican food? I'm not going to even bother to count the ways. I love enchiladas, but I am too lazy to make them. The solution? Enchilada Casserole. Tonight I used leftover turkey (even though I told you there wouldn't be any more turkey recipes : psych!) But I normally make this recipe with chicken.

Chipotle Enchilada Casserole

for the sauce:

2 tsp Canola Oil
1/2 Onion, finely diced
1 Clove Garlic, minced or pressed
1 Tbsp Chipotle in Adobo, seeded and minced
1 tsp Mexican Oregano
1 tsp Ground Cumin
1 Tbsp Tomato Paste
3 Tbsp Flour
2 14 oz Cans Chicken Broth
3 tsp Corn Starch (if needed)

Heat the oil over medium heat. Add the onion and cook for about 10 minutes. Add the garlic, chipotle, oregano, cumin and tomato paste. Cook for 1-2 minutes. Add in the flour and stir to coat. Cook for about 2 minutes, stirring occasionally. Slowly whisk in the first can of broth. Add the second can and stir well. Let simmer for about 10 minutes. If your sauce seems to runny (like mine did) whisk 3 tsp cornstarch with equal parts water or broth. Stir into the sauce and simmer another 5 minutes. Remove from heat.

for the Enchiladas

Preheat Oven to 375

2 cups cooked chicken or turkey, diced
4 oz. Shredded Cheese (Cheddar, Jack, whatever you have that sounds good)
3 Tbsp Minced Onion
8 Corn Tortillas, cut in half

Sliced Green Onions for Garnish

Spoon about 1/4 cup sauce in the bottom of an 8 inch square baking dish. Cover with 2 tortillas. Cover the tortillas with sauce, then sprinkle half of the turkey, cheese and minced onion. Cover with sauce and repeat the layers. End with a layer of tortillas covered with sauce and cheese. Bake until bubbly and the cheese has browned, about 20 minutes. Remove from the oven and garnish with sliced green onions. Let stand for at least 10 minutes before serving.

Wednesday, December 2, 2009

Apple Galette Recipe

Here is a really quick and easy dessert. It takes about 15 minutes to put together, plus about another 15-20 to bake.

Apple Galette

Preheat oven to 425

Dough for one pie crust (homemade or store-bought refrigerated)
2 Medium Apples
1 tsp or so Lemon Juice
2-4 tsp Sugar (Depending on the sweetness of your apples)
1/2 tsp Cinnamon (or more to taste)
Pinch Nutmeg

If you are using store-bought dough like me, pull it out of the fridge to defrost for 15 minutes. In the meantime, core and thinly slice the apples. Put them in a bowl and squeeze some lemon juice over to keep them from turning brown. Sprinkle with 2 tsp sugar and 1/2 tsp cinnamon, stir and taste for sweetness. Add more sugar or cinnamon as desired. Grate or sprinkle just a tiny bit of nutmeg and stir it in.

By now your dough should be defrosted. (Alternately, if you are using homemade, roll it out into about an 11 inch round. Put a piece of parchment paper on a baking sheet, and put your dough on it. Heap the apples in the center of the dough, leaving about a 3 inch border all the way around. No need to be neat here, this is a 'rustic' dessert! Fold dough border over the apples, but not all the way to the center of the pastry. There should be a circle of apples exposed in the center. Bake for 18-25 minutes until golden brown and delicious. Let cool before slicing and enjoying.

Tuesday, December 1, 2009

Carrot Salad Recipe

Now, before you go running screaming from the building, this is not your typical carrot/mayo/raisin concoction. If you're a fan of those, please excuse me. This salad is more savory, has no mayo, and is one of my favorite ways to eat carrots. Exact measurements are tricky, as it all depends on how much you are making, but I will do my best.

2-4 Carrots, grated (I like to use my handy dandy cheese grater, but if you are making a ton, a food processor would make quicker work of the job)
1 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
1 tsp Dijon Mustard
1 Clove of Garlic, Crushed or Minced
Pinch of Dried Basil
Salt and Pepper to Taste
Pinch Sugar if the salad seems too tart
Sliced Green Onions (Optional, but a nice addition if you have them)

Whisk everything but the carrots in a bowl. Add the carrots and toss to coat. Adjust the seasonings as needed. Easy, quick and delicious. This salad does not keep exceptionally well, so try to eat it within about an hour of preparation.

Monday, November 30, 2009

Turkey Curry

I am pretty sure this will be the only leftover turkey recipe, as I am certain the rest of you are way ahead of me on this. Even though we had a really great meal at my niece's place on Thanksgiving, we decided, at nearly the last minute, that we wanted leftover turkey, too, so we went 'turkey hunting' saturday morning and came home with a prime 11 lb. specimen. Saturday we had turkey with some of the traditional trimmings. And this is what I made for dinner tonight.

Turkey Curry

2 tsp Canola Oil
1 Medium Onion, diced
2 Clove Garlic, minced or pressed
1 tsp Minced Ginger
3 tsp Curry Powder
1 tsp Ground Coriander
1 tsp Garam Marsala
1 tsp Chili Powder
1/2 tsp Turmeric
1/2 tsp Cinnamon
1/4 tsp Cayenne Pepper
1/2 lb Diced Potato
1 Cup Coconut Milk
3/4 Cup Chicken Broth
2 Cups chopped pre-cooked turkey meat
1 Can Diced Tomatoes, including liquid
1/2 cup frozen peas
3 Tbsp Plain Yogurt
2 Tbsp Chopped Fresh Cilantro

Heat oil in a dutch oven over medium heat. Add onions and cook until beginning to brown, about 8 minutes. Add garlic, ginger, and spices. Stir and cook for about a minute. Add diced potato and stir to coat with spices.

Stir in broth and coconut milk. Bring to a boil and simmer for about 1o minutes. Add the turkey and canned tomatoes and cook for another 15 minutes. Add frozen peas and cook for another 10 minutes. Garnish with plain yogurt and chopped fresh cilantro.

Thursday, November 26, 2009

Chocolate Cream Pie

I have had this pie at every Thanksgiving in my life, I am pretty sure. One of the best things about hosting Thanksgiving in my family is that you get to have this pie for breakfast the next morning! This one is pretty much straight out of the box when I make it. As much as I love cooking, and have even gotten into baking over the past little while, I still hate to make pie crust, so I use the refrigerated kind. My mother always made her own, as I am pretty sure the rest of my family does. Maybe I will try pie crust again in 2010, but for now, my DS declared that "people in heaven must eat this every day. Right before going to the arcade."

Happy Thanksgiving, everyone! I'll be back with more recipes next week.

Wednesday, November 25, 2009

Sweet Potato Fries with Curry Yogurt Dipping Sauce

This one is definitely NOT a Thanksgiving recipe. Unless, of course, you are doing an Indian-themed Thanksgiving. Then it totally could be. But it is orange, and it is yummy. This would be a nice appetizer for an Indian meal, or a great addition to an appetizer party. Or, if you're like me, you could just eat it for lunch because you didn't plan ahead and this is all there is. Not as if that is a hardship or anything.

I roasted up one sweet potato, and have lots of sauce left over. Currently I am thinking it would make a great dressing for a roasted potato and cauliflower salad. You could certainly also just use it as a dip for crudite. Or make some more sweet potatoes.

Sweet Potato Fries with Curry Yogurt Dipping Sauce

For the Potatoes

Preheat Oven to 400

Sweet Potato(es) Cut into Wedges (Mine was 11 ounces)
Cayenne Pepper to taste (I used 1/8 tsp)
Salt and Pepper
1 tsp (or more) Canola Oil

Toss all ingredients in a bowl or bag to coat. Spread the potato wedges on a greased baking sheet and bake until soft and browning, about 25 minutes. Turn 2 or 3 times during cooking. Remove from the oven and set aside.

For the Dipping Sauce

1/2 Cup Plain Yogurt
3/4 tsp Curry Powder
1/4 tsp Chili Powder
1/8 tsp Ground Coriander
1/8 tsp Cinnamon
1 Small Garlic Clove, minced or pressed
1/8 tsp Minced Fresh Ginger

Combine all ingredients in a bowl. Taste and adjust seasonings as needed. I intentionally did not spice up the dip, as the sweet potatoes themselves are plenty spice with the cayenne.

Put the potatoes on a platter and the dip in a bowl and enjoy!

Tuesday, November 24, 2009

Bulgur Stuffed Acorn Squash Recipe

Yes, another squash recipe. I love bulgur, and I really enjoyed this dish, although I probably wouldn't consider this a Thanksgiving recipe, I'm sure it could be. I think of it more as a main course. Some sauteed greens on the side, and you've got yourself dinner! I will list approximate quantities for one small acorn squash (2 servings).

Bulgur Stuffed Acorn Squash

1 Small-ish Acorn Squash
1 large or 2 Small Cloves Garlic
2 tsp Olive Oil (divided)
1/4 cup Diced Onions
Another Clove of Garlic
1/2 Cup Bulgur
1 Cup Broth (chicken or veggie)
1 Link Pre-Cooked Sausage (I really like chicken and sundried tomato, but there are tons out there, use your favorite)
2 Tbsp Shredded Part Skim Mozzarella Cheese
1-2 Tbsp Pine nuts
1/2 tsp Dried Basil
2 Small Balls Marinated Fresh Mozzarella (or other cheese to melt over top- I chose fresh mozzarella because I had some leftover from last weekend. I think about any cheese would do the job')

Preheat oven to 375

Cut the squash in half and remove the seeds. Rub the cut sides with 1 tsp olive oil. Place cut side down in a baking dish, with one or two garlic cloves (depending on size) tucked into the cavity. Bake until soft, about 40 minutes. Remove from the oven and turn cut side up.

Meanwhile, saute the onions in 1 tsp olive oil until beginning to brown. Add a garlic clove (crushed or minced) and continue cooking for about a minute. Add the broth and bring to a boil. Stir in the bulgur, reduce heat, cover and cook until the liquid is absorbed, about 15-18 minutes. Remove from heat.

Slice the sausage in half lengthwise, then slice each half in half again (you want 4 strips), then cut into small pieces. Saute the sausage in a non-stick pan until browned, about 6 minutes.

Combine the bulgur, sausage, shredded cheese, pine nuts and basil. Stuff into the squash halves, and return the squash to the oven. Cook until heated through, about 10 minutes. Thinly slice the fresh mozzarella and arrange over top of squashes. Place under the broiler until the cheese is melted and slightly browned, about 4 minutes.

Monday, November 23, 2009

Sage and Garlic Scented Butternut with Apples

How's that for a recipe title? I am still on the Thanksgiving kick, and I still have a lot of apples and now a counter full of butternut and acorn squashes, so I got to experimenting this afternoon. This is kind of like scalloped butternut with an apple topping, but the topping is not crunchy. This turned out really great! I was quite pleased with both the flavor and the texture of the final product.

And, again, I am not going to list actual amounts. This is the kind of dish that you can easily make as much as you need depending on how many eaters you have. My sweetie is out of town for a few days, and that means I am on my own come dinner time, so I just made a little bit.

Sage and Garlic Scented Butternut Squash with Apples

Butternut squash
Fresh Sage Leaves
Olive Oil
Salt and Pepper
Broth or Water

Preheat the oven to 375

Peel and seed the squash. Halve it, then slice it very thinly. Toss the squash with minced garlic, chopped sage leaves, and a little bit of olive oil. Layer the slices in a greased baking dish. No need to be perfect here, just arrange them in layers until the dish is nearly full. Then core your apple and slice. I like to cut the apple in quarters, then cut the core out on a diagonal. Cover the squash slices with apples. Pour a bit of broth or water over the top (This is just to help the squash cook up nicely, maybe 1/4 cup of liquid for an 8 inch square pan), cover with foil and bake for about 45 minutes until the squash is tender. Remove the foil and check for doneness. At this point my squash was very tender, but there was way too much liquid in the pan, so I put it back into the oven for about another 7 minutes.

Friday, November 20, 2009

Cloverleaf Rolls Recipe

This is a festive, delicious recipe adapted from The Joy of Cooking. These rolls turn out nice and fluffy, and are pretty enough for the holidays. The dough for these rolls is so soft it is really nice to work with, and it's fun to make it into little cloverleafs! (leaves?)

Cloverleaf Rolls

1 package (2 1/4 tsp) Active Dry Yeast
3 Tbsp warm water (105-115 degrees)
1 Cup Milk Warmed to between 105 and 115 degrees
5 Tbsp Melted Butter
3 Tbsp Sugar
1 Egg
1 tsp Salt
2 Cups Bread Flour
1 1/2 to 2 Cups All Purpose Flour
Melted Butter or Milk for Brushing on the Rolls

Combine the yeast and water in the bowl of the stand mixer (or a large mixing bowl if mixing by hand). Let stand until the yeast is dissolved, 5 minutes, or until you are done heating the milk and butter. Add the warm milk, melted butter, sugar, egg, and salt. Mix on low speed or by hand for a minute or so.

Gradually add the bread flour. Once the bread flour is all incorporated, gradually add in all purpose flour until the dough is moist but not sticky. Knead for about 10 minutes in your mixer or by hand until smooth and elastic.

Put the dough into an oiled bowl, cover with a damp tea towel, and let rise until doubled, 60-90 minutes.

Punch the dough down, and divide into 12 equal portions (not 11 like I did. Counting is hard!) , cover with your tea towel, and let rest for about 10 minutes. Grease a 12 muffin pan. Divide each ball into 3 pieces, and roll each piece into a little ball. Place 3 balls in each of the muffin cups. Cover with the tea towel and let rise until doubled in volume, about 60 minutes.

Preheat the oven to 425. Brush the tops of the rolls with melted butter or milk. Bake until golden brown and delicious, about 15 minutes.