Curried Butternut Squash and Rice Casserole

Are you tired of squash yet?  "NEVER!" you bellow, "Keep it coming!"  Well, you won't be after you try this family-friendly dish!  Yay for a meatless meal winner!  This has been by far the best meatless meal/squashful dish I've made yet.  It was delicious!!!  The whole family liked it- and that is saying something.  It was flavorful, had a fun variety of textures- I loved the nuts and cheese on top that add contrast AND protein.  This is a very healthy one, but it taste more like comfort food.  We didn't miss the meat one bit.  Also fairly inexpensive to make.  Could also pass as a side dish.  I was so happy to have stumbled across this one... I know you'll thank me! :)

Curried Butternut Squash and Rice Casserole (Country Living)

2 tablespoon(s) Vegetable Oil

1 cup(s) (about 1 medium) Chopped Onion (I don't usually have "shallots" lying around, so I used a big onion.)

1 Shallot, chopped

1 tablespoon(s) Curry Powder

1 teaspoon(s) Salt

1/2 teaspoon(s) Ground Coriander

1/4 teaspoon(s) Ground Black Pepper

2 cup(s) Reduced-Sodium Chicken Or Vegetable Broth

1 can(s) (14-ounce) Reduced-Fat Coconut Milk 

2 1/2 cup(s) (about 1 1/2 pounds) Butternut Squash, peeled and cut into 1/2-inch cubes

1 1/2 cup(s) Basmati Rice

1/4 cup(s) Sliced Almonds 

Parmesan Cheese

1/4 cup(s) Golden Raisins (I left these out.)

Heat oven to 375 degrees F. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Sauté until onion has softened — 5 to 7 minutes.

Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer. Serve immediately.

Lyd's Directions: I sauted the onion and squash with the seasonings in a little olive oil.  I also used cook rice from left-overs.  Then I stirred it all together (except cheese and nuts) and heated through, and poured it into a baking dish, added cheese and almonds and covered with foil, following the same cooking time.

Nutritional Information

(per serving)

Calories	310
Total Fat	7.0g
Saturated Fat	--
Cholesterol	4.0mg
Sodium	567mg
Total Carbohydrate	--
Dietary Fiber	5.00g
Sugars	--
Protein	6.0g
Calcium	--

Decadent Pumpkin Muffin

So how was the feast?!  Ours was pretty yummy.  That turkey is powerful stuff- I could hardly wake myself up this morning. :) Well, here is something happy to wake up to.  It is a great, healthy way to use up the other half of that big pumpkin can. (I just made one pumpkin pie, so I had the other half hanging out.)  It doesn't even use oil, and I made it using whole wheat and didn't even put in the 1/2 cup of brown sugar.  It was still great.  These muffins held together really well- a great consistency, and quite pumpkinly-delicious. :)  We ate them for breakfast.

Lyd's Tip:  I like to keep an eye out for discounted yogurt at the grocery store.  Sometimes they mark it down and it still has some time left before expiration.  It is great in pancakes and muffins.  It adds flavor and moisture.

Decadent Pumpkin Muffin (allrecipes)

3 1/2 cups all-purpose flour (I made this recipe twice and used whole wheat the second time.  It turned out great.)

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

2 cups canned pumpkin puree

1 1/2 cups white sugar

1/2 cup light brown sugar (I just left this out.)

1/2 cup applesauce

1 cup fat free vanilla yogurt

4 egg whites (I just put in 4 eggs- though I'm sure it would be healthier with the whites.)

1 egg

2/3 cup water

1 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.

In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.

Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Squash Pasta

Had to post this one lest you doubted me when I say that squash keeps sneaking into my foods. :)  I will also add that this is an AWESOME way to sneak it in!  No one knew... and I sat silently chuckling to myself all through dinner. :)  It had a little different taste than your regular homemade egg noodle, but still great.  I served it as a side dish, but I would definitely throw it into chicken noodle soup next time.  It was so easy and inexpensive to make-- why wouldn't I sneak an extra veggie serving in! :)  "Forgive me... a cruel chuckle."  Glad I found this one- I'm definitely going to experiment.

Lyd's Tip: Please do me a favor and save yourself an hour of baking and electricity and just microwave your squash.  Cut it in half, turn it cut side down on a glass dish, pour just a little water and microwave for about 7-10 minutes.  Then you can get right to work making dinner. :)

Gold Nugget Squash Pasta (Melissas.com)

1 whole gold nugget squash.  (I used gold nugget, but I bet acorn would work too.)

1 3/4 cup All-Purpose Flour (I'm going to try whole wheat next time- just to be brave. :)

1 teaspoon Hazelnut Butter

(I added about a tsp of salt- it needed it.)

1 pinch Black Pepper

1 pinch Ground Nutmeg

1 pinch Garlic Powder

Preheat oven to 350 degrees F. Cut squash into quarters, remove seeds and place in a baking dish with ½ cup of water. Cover and bake until tender (50 to 60 minutes). Let cool and mash flesh. Set aside. In a large bowl, combine ¾ cup of squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth and pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes. Shape and cook dough as desired.

(I rolled them out and cut strips.  This might work best if you let the noddles dry, but you know me, and I wasn't going to wait, so I just boiled them right away.  It took about 5-10 minutes to cook.  It worked out great.  I think I would just try to make them thinner next time.)

 

Super Sloppy Joes

I'm not gonna lie.  It is just difficult to duplicate that "manwich-like"flavor.  That being said, after a couple failed attempts, I have found a
"homemade" Sloppy Joe recipe I like.  They really are SUPER. :)

Lyd's Tip:  This may sound funny, but we just had these tonight, and I made a big batch, and had just enough left over to make Shepherds Pie.  I spread it on the bottom of an tin casserole dish, added 2 cans of drained green beans, used our "Sunday mashed potatoes," and topped it with grated cheese.  How easy was that?  Another meal out of the way.  I put foil over the top and froze it.  All this assembly took me about 2 minutes and no extra cooking.  LOVE IT! :)

Super Sloppy Joes (Taste of Home)

2 pounds ground beef

1/2 cup chopped onion

2 celery ribs with leaves, chopped

1/4 cup chopped green pepper

1-2/3 cups canned crushed tomatoes

1/4 cup ketchup

2 tablespoons brown sugar

1 tablespoon white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce

1/2 teaspoon garlic salt

1/4 teaspoon ground mustard

1/4 teaspoon paprika

8 to 10 hamburger buns, split

In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.

Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun. Yield: 8-10 servings.

Nutritional Facts: 1 serving (1/2 cup) equals 306 calories, 13 g fat (5 g saturated fat), 60 mg cholesterol, 473 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein.

Butternut Squash and Sausage Bake

Butternut Squash is my new best friend!!!  I'm trying to convince my family of it's wonders, but they just weren't buying it... until this dish!  It was SO GOOD!  You know it is getting bad when after your 6 year old would ask, "What we are having for dinner," it was immediately followed by, "Does it have squash?"  And it was't a happy, "I'm looking forward to that!" kind of question.  I must admit that it has been showing up in MANY of my dishes lately. :)  But this was a dish to celebrate, because everyone liked it, it was quick and easy to prepare, it packed lots of yummy comfort-food flavor, but was lite on the meat and heavy on the veggies.  You could almost go meatless, but I think the sausage really adds some flavor.  A definite winner in my book!

Meat Lite: Butternut Squash and Sausage Bake

Joy Manning, Serious Eats

1/4 pound Italian sausage (I used regular.)

1/4 cup olive oil, divided

3 onions, quartered and sliced

5 thyme sprigs (I just used dried, ground thyme and sage.)

2 teaspoons dried sage

 salt and pepper

1 small butternut squash, peeled and chopped into 1/2 cubes, (about 6 cups) seeds and scrapings reserved

(I also added 1 or 2 yellow summer squash I had.  They went well in it.)

1/4 cup flour

1/2 cup shredded smoked mozzarella

3/4 cup chicken stock

3 slices white sandwich bread, cut into cubes (Just used bread crumbs- saved myself some time.)

2 tablespoons melted butter, optional, plus a little extra to prepare baking dish (Didn't need it.)

Preheat oven to 350 degrees Fahrenheit. Butter a 9-by-12 inch baking dish.

Remove sausage from its casing and cook in a large skillet over medium heat until just browning, breaking up sausage with a wooden spoon as it cooks. Remove cooked sausage and refrigerate until ready to use.

Add enough olive oil to the rendered fat in the skillet to equal two tablespoons, and then add the onions, thyme and sage. Season liberally with salt and pepper. Cook over medium heat for 20 minutes, stirring occasionally, scraping the bottom of the skillet to loosen brown bits. When onions are thoroughly soft, remove and set aside.

While the onions cook, simmer the squash seeds and scrapings in the chicken stock for 10 minutes, strain and keep the stock warm over low heat.

Add the remaining two tablespoons of olive oil to the skillet. Toss the squash with the flour and arrange in a single layer in the skillet. (If the skillet isn't big enough, you'll need to do this in two batches.) Let the squash brown, undisturbed, for 4 minutes then stir the squash as it cooks for the next 4 minutes. Season liberally with salt and pepper and set aside.

To assemble the casserole, layer the onions in the buttered baking dish. Dot the onions with the sausage bits evenly, and then top with the squash. Sprinkle the smoked mozzarella over the top, and the pour the stock into the baking dish. Press the top of the casserole with a spatula to evenly distribute the liquid. Cover tightly with aluminum foil and bake for 30 minutes.

While the casserole bakes, pulse the bread crumbs with the melted butter (if using) in a food processor until you have coarse bread crumbs.

After 30 minutes, pull the baking dish out of the oven, remove the foil, top casserole evenly with breadcrumbs and bake uncovered an additional 20 to 30 minutes, until the liquid is absorbed and the top is nicely browned.

Zucchini-Banana Bread

Did I mention how much I love zucchini bread?  I love it so much that I picked up the "free" overgrown zucchini, at the farmer's market, that was bigger than my baby.  I had about five people stop me and comment on its abnormally large size.  I know huge zucchini are kind of obnoxious, but my good there are so many uses!!!  I love the way zucchini lets other ingredients take center stage.  It's just good healthy filler in casseroles, stove-top dishes, and desserts.  So versatile!  This recipe was pretty tasty- fun to throw bananas in there.  Of course I made it whole wheat. :)

Zucchini-Banana Bread (Taste of Home)

1-1/2 cups all-purpose flour (I did whole wheat and it tasted great.)

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Nutritional Facts: 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Easy Pumpkin Cupcakes... and other SPOOKY Stuff!

I have an October birthday at my house, and it makes for some fun, festive parties!  Thought I would share a few ideas from the "spooky" feast...

I was pretty busy with party preparations, so I needed a fast and easy recipe for cupcakes.  This was perfect.  I didn't have a spice cake mix, so I used yellow cake mix, and added pumpkin spice.

Quick and Easy Pumpkin Cupcakes (verybestbaking.com)

1 package of spice cake mix

1 (15 oz) can pumpkin puree

3 large eggs

1/3 cup oil

1/3 cup water

*Cream cheese frosting

Mix all ingredients for about 2 minutes.  Pour batter into prepared muffin tins.  Bake 350 for 18-23 minutes (I would recommend at least 25.)

"Mummies" 

*Hot-dogs wrapped in pizza or crescent dough. Use ketchup for the eye, although most of the kids had them eaten before we got to that part. :)

The party guest each made their own. (Very convenient. :)

Bloody Spider Bath

Red Jello and plastic spider rings. This was a favorite! (I was happy because this was one I cam up with on my own. :)

  

Monster Mouths (hubpages)

Apple slices, cream cheese or peanut butter, and mini-marshmallows.

All of this added up to a very happy Halloween birthday girl! :)
 

Quick & Easy Pumpkin Pancakes

I love a good home-made pancake, but I must confess that on a busy morning, those mixes can really come in handy.  This recipe takes the "convenience" of a mix and gives it some holiday flare in a hurry.  I was happy to find that they no longer tasted like pancakes "from a mix". :)

Quick & Easy Pumpkin Pancakes (about.com)
·           2 cups dry boxed pancake mix
·           1 1/2 cups water
·           3/4 cup canned pumpkin
·           1/2 teaspoon cinnamon
·           powdered sugar

Spray non-stick cooking spray onto griddle or frying pan and preheat on medium high heat.

In a large bowl, mix dry pancake mix and water until well blended. Add pumpkin and cinnamon and continue to mix until thoroughly blended. If mix is a little too thick add water, one tablespoon at a time. If mix is too thin, add dry pancake mix, one tablespoon at a time.

Pour onto griddle or frying pan to desired size. When mix begins to bubble at the top, flip and continue to cook until golden brown on both sides.

Once pancakes are done, sprinkle with powdered sugar, if desired, or use syrup of choice.

Sausage-Stuffed Acorn Squash

Oh- I love Autumn and the yummy comfort food that comes with it!  I've made this a couple times (Stuffed Squash & Stuffed Squash for Two), but I always felt like it took too long, so I added my own practical tip (found below) to really speed things up.  Plus it is always fun to try out different versions.

*I was also thinking this could make a good meatless meal-just saute some extra veggies and leave out the sausage... and then come up with a new name. :)

Lyd's Tip:  Turn this 70 minute meal in to a 30 minute meal!  If you're short on time for cooking your squash, you can really speed up the process by slicing it in half, and putting the squash cut side down on a glass baking dish in just a little bit of water in the microwave for about 10 minutes.  You could even do what I did...  I'm kind of a cheater, but I microwaved my squash and prepared the stuffing, put it inside and served it.  I skipped the baking process altogether.  And nobody knew but me... until now. :)

SAUSAGE - STUFFED ACORN SQUASH

2 (1 1/2 lb.) acorn squash, halved lengthwise and seeded 3/4 lb. pork sausage 1/2 c. sliced celery 1/2 c. chopped onion 1 egg, beaten 1/3 c. grated Parmesan cheese 3 tbsp. brown sugar 1 sm. apple, chopped Place squash, cut side down, in a large baking pan. Bake in a 350 degree oven for about 45 minutes or until just tender. Meanwhile, in a large skillet, cook sausage, celery, and onion until meat is browned and vegetables are tender. Drain well. Combine egg, cheese, brown sugar, and apple; stir into sausage mixture. Turn squash halves, cut side up. Mound sausage mixture into squash shells. Cover and bake for 20 to 25 minutes more or until sausage mixture is heated through. Makes 4 servings.

(Recipe from cooks.com)

Peanut Butter Cookies with Blackberry Jam

What could be better than a classic peanut butter and jelly sandwich?  Peanut Butter and Jelly cookies, of course!  Did I mention CHOCOLATE Peanut Butter and Jelly cookies?  Quite scrumptious!  This is a bit more labor intensive, but still really yummy.  

*I do want to note that if I were doing it again, I would punch the hole for jam filling, but I would put it in after they were cooked.  It just got kind of crispy and the sugar burned a bit.  It might have been because I used my homemade jam, but I think it would taste better put on after.

Peanut Butter Cookies with Blackberry Jam (Giada of Foodnetwork)

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder (recommended: Hershey's)

1/2 teaspoon baking soda

1/8 teaspoon fine sea salt

1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces

3/4 cup creamy peanut butter, at room temperature

3/4 cup sugar, plus 1/4 cup

1/2 packed cup light brown sugar

1 egg, room temperature, beaten

1 teaspoon pure vanilla extract

1/4 cup blackberry jam

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.

Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

  

Asian Pork Soup

 

This was a great way to give the pork chop felt-overs new life.  You don't even need that much.  A tasty, healthy soup with lots of flavor!  I even considered trying to cut out the pork next time and just making it a meatless soup... leaving me with "Asian Soup"?  Hmmm.  Either way- quite lovely!

Asian Pork Soup (Everyday Health)

cooking spray

12 ounce(s) pork, lean boneless, cut into thin bite-size pieces (This is a good meal for pork left-overs.)

2 cup(s) mushrooms, shiitake, sliced

2 clove(s) garlic, minced

3 ounce(s) broth, chicken, less sodium (I used ramen noodles and the broth mix it came with.)

2 tablespoon sherry, dry (I used apple juice.)

2 tablespoon soy sauce, less sodium

2 teaspoon ginger, fresh, or 1/2 teaspoon ground ginger

1/4 teaspoon pepper, red, crushed (Don't get too liberal with the flakes!)

2 cup(s) cabbage, napa (Chinese), thinly sliced

1 scallion(s) (green onions), thinly sliced

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan  cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.

2. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through.

Cherry Rhubarb Crisp... rhubarb gets a second chance!

Until this dish, rhubarb and I DID NOT get along.  My first and only memory was at about age 6.  My best friend Mandy would tear off a large stem from one of the bush-like leafy plants, offer one to me, and gnaw on it like a candy stick... which is, by the way, as polar opposite a taste I can come up with.  I couldn't abide the stuff.  My face puckers at the mere mention.  But, knowing taste buds can change, and knowing I'm kind of an adult, I bravely decided to give rhubarb another chance.  I AM SO GLAD I DID!  ...Now don't get too excited... my rhubarb bundle sat wilting in the crisper to near expiration before I actually summoned the courage to face them, and it's not like we're best friends... but at least now we're civil. :)  In this dish, it was quite delightful.  They reminded me of a sweetened up tart green apple, and the perky pie cherries made a really good companion... although they required a lot of TLC while de-pitting. (One of those cool de-pitter gadgets is now on my kitchen wish-list.)  But, as always, the crisp is unhealthily my favorite part. :)  Loved the hint of ginger.  A winner... and another food nemesis conquered. :) Victory!

Cherry Rhubarb Crisp

(Jen @ My Kitchen Addiction)

3 cups rhubarb, thinly sliced

2 cups cherries, pitted

2/3 cup granulated sugar

1 tablespoon corn starch

3/4 cup quick cooking oatmeal

1/2 cup brown sugar

1/4 teaspoon ginger

Pinch salt

1/4 cup unsalted butter, cut into small pieces

Preheat the oven to 375°F. Coat a baking dish with baking spray and set aside.

In a medium bowl, combine the rhubarb, cherries, granulated sugar, and corn starch, tossing to evenly coat.

In a separate bowl, combine the oatmeal, brown sugar, ginger, and salt. Add the butter, and combine with a pastry blender until the mixture is crumbly.

Transfer the rhubarb mixture to the prepared baking dish. Top the rhubarb mixture with the oatmeal mixture.

Bake for 35 minutes, until the top is golden and crisp.

Curly Spiral Hotdogs... because you can!

You don't have to be a hotdog lover to think that this is cool.  I can only handle dog pretty much annually, but even I succumbed to these curly-meaty-locks.  There is something all-together facinating about a hotdog to begin with; its astounding that pink fat can hold together so well, but when it still holds it's shape after intense spiral cuts... that does beat all!  Just one of those things I had to blog about.  So here she be, the curly dog.

Curly Spiral Hotdogs
hotdogs
kobob scures
knife

Scure the hot dog with the kabob stick, and spiral cut from one end of the hot dog around to the other.  Grill and eat... if you dare. :)

Here is a link to the tutorial: http://www.foodrepublic.com/2012/06/30/video-how-and-why-spiral-slice-your-hot-dogs

Busy Mom Bruschetta

We have six monster tomato plants taking over the patio, thanks to my husband's green thumb, but they are kept in check by my one year old who won't allow any of them to ripen before the little tike harvests them.  He brings us chewed up bits of green tomato every time he escapes outside.  It is making us crazy because we have given them so much tender-loving-care!  BUT when we DO have a juicy ripe RED tomato... probably one lucky enough to grow on the UPPER vines, I will make this simple snack again... because I think it would be heaven with garden tomatoes!  It was ALMOST heaven without. :)

Busy Mom Bruschetta (By Lyd)

1 baguette loaf

cream cheese spread

2-3 tomatoes

fresh basil

Italian seasoning

pinch of salt

Slice bread into thin slices.  Slice tomato and basil.  Spread cream cheese onto the bread.  Add tomato and basil.  Sprinkle with salt and Italian seasoning. Munch munch munch!

Corny Cornbread

Is it legal to have a steamy slice of corn bread without a dollop of honey butter?  Absolutely not-- a crime at the very core... or "corn" in this case, which is why I'm including a quick honey butter recipe.  I came across a cute kid's cookbook called "Simply in Season Children's Cookbook," with recipes to match the year-round harvest.  I love that idea!  This made some great moist cornbread!  I used plain yogurt and milk combination.  It was really good!

CORNY CORNBREAD

Simply in Season

by Mark Beach and Julie Kauffman

Serves 9

• 2 cups cornmeal 

• 1/4 cup honey or brown sugar 

• 1 teaspoon salt 

• 1 teaspoon baking soda

Combine.

• 2 cups milk, yogurt, or combination 

• 3 eggs (beaten) 

Mix in.

• 2 cups corn (I just used a can, drained.)

Mix in. Pour into greased 2 1/2-quart / 2.5-L casserole or ovenproof frypan. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 40 minutes.

Honey Butter

1/4 cup butter, softened

1/4 cup honey

Place the butter in a small bowl. Gradually add honey until desired thickness is attained.

 

Ratatouille with Eggplant and Zucchini

I have been a food blogging slacker!!!  I am seriously about 50 posts behind and I just can't seem to find the time to catch up.  I'm not so vain as so suppose that the world might stop or anything if I don't get a post in every week... but maybe if it would just slow down a bit that wouldn't be so bad. :)  I am coming off of a busy summer and then busy back to school.  Blast those priorities! :)  Anyhow- here was a SURPRISING DELICIOUS veggie-filled dish that I REALLY liked.  I quite like the pixar movie, and I can see why this was the "winning" dish in the show.  It does somehow conjure up "homey happiness."  It was super easy to make (this was certainly not the "gourmet" version featured in the show but probably just as tasty) and it was just loaded with good-for-you foods. I even added some red cabbage I had on hand.  This is a great one for the harvest coming on!  A very family friendly practical meatless meal. It got my stamp of approval, for what it's worth. :)

Ratatouille with Eggplant and Zucchini (about.com)

• 1 medium eggplant
• 1 teaspoon salt
• 2 to 3 tablespoons olive oil
• 4 cloves garlic, coarsely chopped
• 1 medium onion, halved and thinly sliced
• 2 cans (14.5 ounces each) diced tomatoes with juice
• Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
• 1/2 cup coarsely chopped fresh basil, about 12 large leaves
• 1/4 teaspoon black pepper
• Dash dried leaf oregano
• 3 small zucchini, halved lengthwise then sliced
• Fresh shredded Parmesan cheese, optional

Preparation:

Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano. Cover and simmer, stirring occasionally, for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh shredded Parmesan cheese, if desired.
Serves 4 to 6.

Grilled Thai Chicken Marinade

I'M BACK!  A month of vacation and I'm back in the saddle.  Now I know I said "more veggie dishes to come!" but I just had to post this AMAZYING BBQ chicken marinade recipe before you tuck those grills away for the winter.  My friend, and might I add, amazing cook, TiAnn made this for a fun get together.  It was delicious!  Easily the most flavorful grilled chicken I've yet encountered.  Quite a cook- she and her hubby could measure right up there will some of the "Pit Masters."

Thai Chicken Skewer Wraps (Cuisine at Home magazine)

*She used the chicken marinade on some chicken breast tenders and BBQ'd them. She said the Wraps recipe is really good too, though.

Makes 16 skewers, about 2 cups sauce

Chicken Marinade

1 cup fresh cilantro leaves, packed

6 T. brown sugar, divided

6 T. fresh lime juice, divided

2 T. Thai red curry paste, divided

1/4 tsp red pepper flakes

Salt to taste

2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup shallots, chopped

1/4 cup soy sauce

2 T. fresh ginger, chopped

3 garlic cloves, chopped

16 Boston or bibb lettuce leaves

16 strips each red bell pepper and cucumber

Lime wedges

Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.

Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.

Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.

Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.

To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.

Red Cabbage Slaw

What to do with a head a red cabbage... hmmmm?  Look no further!  This made a fantastically fresh summertime side dish!  I apologize that mine isn't "prettier"-- I didn't get it smoothly blended (wishing for a good food-processor!) but it still tasted great- I loved the addition of honey.... but then I like the addition of honey in just about anything. :)

Red Cabbage Slaw (Bobby Flay)

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1/2 small red onion, coarsely chopped

2 cloves garlic, coarsely chopped

1/4 cup fresh basil leaves

2 tablespoons chopped cilantro leaves

1 tablespoon honey

1/2 cup canola oil

Salt and pepper

1/2 head red cabbage, finely shredded

Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

SERVES: 4; Calories: 321; Total Fat: 28 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 18 grams; Sugar: 12 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 175 milligrams