Friday, November 14, 2014

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed
1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

RECIPE: Homemade Pumpkin Puree

Level: Easy

Small sugar pumpkins

1.     Cut the pumpkin in half and scrape out the seeds and pulp from the center
2.     Place pumpkin pieces on a baking sheet face side up and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender
3.     Peel off the skin from the pumpkin pieces
4.     Add the pumpkin to a blender or food processor and add a splash of water
5.     Pulse the pumpkin until smooth
6.     You can either use this immediately or store it in the freezer for later use

Friday, November 7, 2014

RECIPE: Acorn Squash with Kale and Sausage

Difficulty Level: Easy


·        2 medium acorn squash, halved down the middle, seeds removed

·        1/2 teaspoon kosher salt

·        1/4 teaspoon freshly ground black pepper

·        Olive oil cooking spray

·        3 teaspoons olive oil, divided

·        8 ounces hot Italian turkey sausage, casings removed

·        1 large leek, white and light green parts only, halved and sliced

·        2 cloves garlic, finely chopped

·        4 cups tightly packed torn kale

·        1/3 cup reduced-sodium chicken broth

·        1/4 cup chopped walnuts

·        2 tablespoons grated fresh Parmesan

·        2 tablespoons panko breadcrumbs
Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside.

Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash.

In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

RECIPE: Cinnamon Baked Apples

Level of Difficulty: Easy
Total Time: 1 hour
Yield: 4 servings

4 thick-skinned, large and slightly sweet apples, such as Cortland or Rome (varieties like McIntosh or Macoun will burst & split, although will still taste delicious--I speak from experience!)

2 tsp. ground cinnamon

3 Tbs. dark brown sugar

2 Tbs. softened butter

2 Tbs. finely chopped walnuts (or large pieces, if you prefer)

Pinch of salt

1. Preheat oven to 400 degrees. Cut a thin slice from the top of each apple, as well as a small slice from the bottom of each apple, so that it has a flat base. Then core the apples about 3/4 of way down. If you own an apple corer, this can be done very quickly. To core the apples with a paring knife, please read theses simple instructions:
2. Place apples in a baking dish (8x8 glass Pyrex fits 4 apples perfectly), filled with 1/2 inch of water; set aside.
3. In a small bowl, stir together cinnamon, brown sugar, softened butter, walnuts and salt. Spoon 1/4 of the mixture into each apple.
4. Bake for 45-50 minutes, until apples are tender. Drizzle pan juices over tops of the apples and serve. Your home will smell delightful!

RECIPE: Okonomiyaki (Japanese cabbage pancake-street food)

Difficulty Level: Intermediate

1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste

5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
Canola oil for frying
1-2 tablespoons toasted sesame seeds
Bonito flakes (optional)

1.Whisk the first set of ingredients together and. Set aside while you make the pancakes.

2.In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

3.Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce.