Squash Soup

Ingredients:

6 cups diced squash (butternut, acorn, hubbard, etc.)
2 large carrots, roughly chopped
2 large celery stalks, roughly chopped
1 small onion roughly chopped
2 bay leaves
1 Tbsp fresh parsley, minced
1 Tbsp salt
1/2 tsp curry powder
1/4 tsp ground cayenne pepper
1/4 tsp ground cinnamon
4 cups chicken stock
enough water to cover vegetables
2 Tbsp butter
1/2 cup white wine
salt and pepper to taste


Directions:

In a large pot, add squash, carrots, celery, onions, bay leaves, parsley, salt, curry powder, ground cayenne, chicken stock, and water. Bring to a boil.

Reduce heat to medium low; simmer, covered, 15 minutes or until squash is tender.
 
Remove from heat; let cool slightly. Remove bay leaves. 

In food processor/blender, process soup in batches until smooth.
 
Return to the pot. Stir in butter and wine (you could use milk or coconut cream if you prefer) and reheat the soup (if using milk or cream, make sure you do not let it boil at this point as it will curdle). Adjust seasoning to taste.

Serve garnished with a little sour cream swirl, crispy bacon, cheddar cheese, and a sprig of fresh parsley (or however you like it).

Orzo Salad

Ingredients:

1/2 cup fresh lemon juice
1/3 cup extra-light olive oil
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh chives
1/2 tsp salt
1/2 tsp ground black pepper
1 (1-pound) box orzo pasta, cooked and drained
1 seedless cucumber, diced
1 pint grape tomatoes, halved
1 (14-oz.) can quartered artichoke hearts, drained
1 (6-oz.) can whole pitted black olives, drained
4 oz. feta cheese, crumbled
Garnish: fresh oregano


Directions:

In a small bowl, combine lemon juice, olive oil, oregano, chives, salt, and pepper, whisking to combine; set aside.

In a side bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, and feta cheese.

Pour lemon juice mixture over pasta mixture, stirring to combine well.

Cover, and refrigerate for 1 hour. Garnish with fresh oregano, if desired.

Roasted Peaches

Ingredients:

peaches
ground cinnamon (or cayenne pepper or Chinese Five-Spice)

toppings:
honey (or maple syrup or brown sugar)
yogurt (or sour cream or ricotta or whipped cream or ice cream)
almonds (or pecans or walnuts)
granola


Directions:

Heat oven to 375 degrees F.

Cut peaches in half and remove pit. Sprinkle peaches with cinnamon (I've been using cayenne this summer because I like the heat). Place peaches on baking pan (I do cut side down, unless I'm adding sweetener before roasting).

Put pan in oven for 25 to 30 minutes.

Place peaches in bowls and top with a drizzle of honey and a couple spoonfuls of yogurt, almonds, and granola.


This recipe is also linked to...

Food on Friday: Pears and Peaches

Blackberry-Peach Cobbler

For the filling:
3 cups blackberries
1 tablespoon sugar (use more if your fruit is particularly tart)
2 1/2 cups chopped peaches
1/2 teaspoon almond extract

For the biscuits:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, plus additional 2 tablespoons sugar for sprinkling
1 cup sour cream


Directions:

Preheat your oven to 450 degrees F, position a rack in the bottom third of the oven.

Mix blackberries and sugar in a medium bowl, add peaches and almond extract.

In a large bowl, whisk flour, baking powder, salt, and 1 tablespoon sugar until well blended. Fold in sour cream and stir until incorporated.

Turn out dough onto a floured work surface and shape into a log. Cut the log into eight slices, and pat until about an inch thick.

Pour fruit filling into a deep-dish pie pan and arrange biscuits on top. Sprinkle top with remaining sugar, then place the pie pan on a cookie sheet to catch drips.

Bake 25 minutes on lower rack of the oven, until the top is golden.

Let cool 10 minutes before serving.

Taco Salad

Ingredients

1 lb. extra lean ground beef
1 pkg taco seasoning
1 can of corn niblets
1 can of pinto, kidney or black beans (optional)
1 head of iceberg lettuce, torn into bite-sized pieces
2 tomatoes, diced
1 purple onion, chopped (optional)
2 cups cheese, shredded (mozzarella, cheddar, tex-mex, etc)
1 bottle catalina dressing
1 bag tortilla chips, lightly crushed (you could use Doritos or Fritos)
garnish (sour cream, green onions, olives, avacado, guacamole, etc.)


Directions

Brown ground beef; drain fat. Toss with dry taco seasoning, corn, and beans (if using), then set aside until cool.

In a large bowl, combine lettuce, tomatoes, onion, and cheese.

Right before serving, add the beef, tortilla chips, and dressing. Mix well.

Corn and Tomato Summer Salad

For the vinaigrette:
1/2 lemon, juiced, about 1 1/2 tablespoons
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper pepper
2 ounces ricotta salata

For the salad:
5 to 6 fingerling potatoes, about 1/3 pound
1 ear fresh corn, unshucked
1 pint cherry tomatoes, halved lengthwise
3/4 cup hearts of palm, sliced
2 large handfuls baby lettuce or arugula, washed and dried
Handful fresh basil leaves, roughly chopped (optional)


Directions:

To make the vinaigrette, combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously. Set aside.

Bring a small pot of salted water to boil. Ready a bowl of ice water to the side. Add the unpeeled fingerling potatoes to the pot and cook for 8 to 10 minutes, or until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath for 5 minutes or until cool enough to handle. Remove, pat dry, and slice into 1/4-inch rounds.

Cook the ear of corn, in its husk, in the microwave on HIGH for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob. Toss the kernels with the sliced potatoes, sliced tomatoes, hearts of palm, lettuce, and basil (if using).


To serve, toss the salad with the vinaigrette, crumble the ricotta salata on top of salad, and season with salt and pepper.

French Toast Casserole

Ingredients

1 cup brown sugar
1/2 cup butter
2 Tbsp water
peaches (fresh, frozen or canned)
12 eggs
1 tsp vanilla
2 cups milk
1 loaf (1 pound) day-old French bread, cubed
1/2 teaspoon cinnamon


Directions
                                                                                                         
In a saucepan, stir together the brown sugar, butter, and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. 

Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with cubes of French bread. In a medium bowl, whisk together the eggs, milk, and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. 

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Bake for approximately 45 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.


NOTES: To make this a gluten-free, dairy-free breakfast, I used a package of Glutino's Gluten-Free English Muffins and unsweetened coconut milk by So Delicious and it was so very yummy.


This recipe is also linked to...

Food on Friday: Pears and Peaches

Breakfast Strata

Ingredients:

12 slices day-old bread, torn/cut into bite size pieces
1 cup diced fresh mushrooms (I used cremini)
1 chopped green bell pepper
2 cups Cheddar cheese, shredded
1/2 cup chopped onion (optional)
2 cups cubed cooked ham
12 eggs
2 cups milk
2 Tbsp chopped green onion (optional)


Directions:

Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese.

Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours. 2. Preheat the oven to 350 degrees F (175 degrees C).

Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.


NOTES: I did this recipe using 16 slices of Udi's Gluten-Free White Bread and a whole ham steak. It was really yummy.

Key Lime S'mores

Ingredients

24 square graham crackers
3/4 cup Key lime curd or pie filling
12 marshmallows


Directions

Spread the half of the graham crackers with a thick layer of lime curd (about 2 tablespoons apiece). Toast the marshmallows until they are slightly blackened on the outside and soft inside. Smear the marshmallows on the other half of the graham crackers. Sandwich and eat immediately.

Blueberries and Cream Tart

pastry:
1/2 cup unsalted butter
2 Tbsp sugar
2 egg yolks
1 cup all purpose flour
1 whisked egg white to seal the tart

shell filling:
8 ounces cream cheese, softened
1/4 cup sugar
1/4 cup creme fraîche or sour cream or yogurt
1/2 tsp vanilla extract
4 cups fresh blueberries
1/4 cup water
1/4 cup sugar
2 Tbsp cornstarch dissolved in 2 Tbsp water


To make the pastry beat the sugar and butter in a mixer until light and fluffy. Add the yolks, one at a time. Scrape down the bowl. Add the flour and mix until it is just combined. Wrap the pastry in plastic wrap and refrigerate it for one hour.

Roll out the dough and fit it into a 9″ round tart pan. Trim away the excess. Cover the tart shell and put it back in the refrigerator for about an hour.

Preheat the oven to 400 degrees F. Line the pastry shell with aluminum foil. Then fill the tart shell all the way up with pie weights or dry beans. Bake for 20 minutes. Very carefully remove the foil. Put the shell back in the oven for about 6 minutes, until lightly golden.

With a pastry brush, egg wash the crust with the whisked egg white. Let the shell cool completely.

To make the cream filling, cream the cream cheese and sugar in the mixer with the paddle attachment. Add the creme fraîche and vanilla and continue to beat until smooth. Fill the tart shell with the creme filling.

Put 3 cups of blueberries in a large bowl.

In a saucepan combine remaining of blueberries with 1/4 cup sugar and 1/4 cup water. Whisk together the 2 tablespoons of cornstarch and water in a measuring cup or bowl. Bring the berry mixture to a boil and them simmer until the sauce is thickened and really looking like jelly. 

Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered. Then gently pour the berry mixture into the cream filled tart shell. Let the tart stand for about 30 minutes so that the berry mixture can firm up.

When you are ready to serve gently remove the tart from the pan.

Garlic and Lemon Chicken with Green Beans and Potatoes

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400 degrees F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Corn and Chickpea Fiesta Salad with Cilantro-Lime Vinaigrette

Ingredients

2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)
2 cans chickpeas, drained and rinsed
3 cups cherry tomatoes, quartered (about a 1 pound container)
1 green pepper, diced
1 small red onion, finely diced
1 English cucumber, chopped

Dressing:
3/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
4 tbsp lime juice
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper




Directions

Combine all of the salad ingredients in a big bowl.

In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.

Refrigerate until serving or at least for a half an hour to let the flavors blend.

Baked Herb and Parmesan Potato Slices

Ingredients

2 whole russet potatoes (medium size)
2 whole large red potatoes
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper, freshly ground
1/4 tsp dried parsley
1/4 tsp dried rosemary
2 Tbsp olive oil
1 Tbsp grated parmesan cheese


Directions

Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (about a ½ inch) so they cook evenly.

Add the potato slices to a large bowl. Next add the herbs, spices, and olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven as a side dish.

Cinnamon Apple Dessert Chimichangas

Ingredients

For the Apple Pie Filling

4 baking apples, chopped
1 1/2 cups water
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1 Tbsp lemon juice

For the Chimichangas 

8-10 small tortillas
1/2 cup sugar
1 Tbsp cinnamon
Oil for frying


Instructions

For the Apple Pie Filling 

Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas 

Mix cinnamon and sugar in a shallow bowl and set aside.

Spoon apple pie filling across the bottom 1/3 of the tortilla. Fold in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.

Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)

Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.

You can serve the chimichangas with a scoop of ice cream and/or drizzled with caramel sauce. They would also be yummy with a warm vanilla sauce or a cream cheese frosting.

Veal Scallopine with Curried Cauliflower & Mushroom Sauce

Ingredients 

4 thinly sliced veal cutlets
salt and pepper, to taste
2 tablespoons olive oil

Cauliflower:

1/2 head of cauliflower, florets sliced thin
1 tablespoon curry powder
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
3 tablespoons shredded Parmesan

Mushroom Sauce:

1 oz. flour
1 oz. unsalted butter
2 tablespoons olive oil
1 cup small diced carrots, onion, celery
1 tablespoon tomato paste
4 cups veal/beef stock, divided
6-8 oz. shiitake mushrooms, sliced
salt and pepper, to taste


Directions

For the mushroom sauce:

In a large saucepan, melt the butter under medium heat. Add the flour and slowly cook under moderate heat until you achieve a dark brown roux. You’ll want to stir constantly so you don’t scorch the flour.

In a separate saute pan, heat olive oil under medium high heat. Add diced vegetables and cook until lightly caramelized. Add tomato paste and cook for another minute or two to incorporate. Set aside until roux is at desired dark brown color.

Add vegetable mixture to roux and stir to incorporate. Very slowly add 2 cups of the stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer. Simmer until thickened enough to coat the back of a spoon, about 20-25 minutes.

Strain of solids, then return the liquid into the saucepan. Add remaining 2 cups of stock and simmer until the mixture is reduced by half.

In a small saute pan under medium high heat, saute the mushrooms in a little bit of butter or olive oil until caramelized. Add mushrooms to the reduced sauce and simmer under low heat for about 10-15 minutes.


For the cauliflower:

Combine the cauliflower, curry powder, 2 tablespoons of olive oil, salt, and pepper in a medium bowl and mix well.

Heat a medium saute pan under medium high heat and add remaining tablespoon of olive oil. Add cauliflower and saute until caramelized around the edges.

Finish by tossing with fresh parsley and shredded Parmesan cheese.


For the veal:

Heat a large saute pan on high heat and add olive oil. Scallopine slices are really thin so you want a really hot pan so you can get a good sear quickly and prevent any overcooking.

Season the veal slices with salt and pepper and add to hot pan. Get a nice golden brown sear and flip over and cook just for about 30 seconds to 1 minute longer. These will cook very quickly.

Remove from pan and let rest on a cutting board for 2-3 minutes.


To plate, spread a nice amount of sauce in the center of the plate. Place some cauliflower slices over the sauce and top with 2 slices of veal.


This recipe is also linked on:

Food on Friday: Veal 

Sausage Stuffed Shells with Spinach

 

Ingredients

 

16-18 jumbo pasta shells

1 pound fresh pork sausage links, casing removed

1 tablespoon minced garlic

1 (14-ounce) can diced tomatoes

1 cup frozen spinach, thawed and squeeze dry

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

salt and freshly ground pepper

 

 

Method

 

Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.

 

Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.

 

Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. Remove pan from heat and stir in ricotta cheese.

 

Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

Chorizo Sausage with Peas and Tomatoes

Ingredients:

3 chorizo sausages
2 Tbsp olive oil
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 tsp sweet paprika
1 can (400g) cherry tomatoes, undrained
2 cups quinoa grain, rinsed and drained
3 cups hot water
salt and pepper
2 cups frozen peas
2 Tbsp chopped flat-leafed parsley
2 Tbsp chopped chives


Directions:

Cut the chorizo into quarters length ways, then into pieces. Heat the oil in a large frying pan and cook the chorizo until golden, then remove from the pan.

Add the onion and saute until soft, adding a little extra oil if needed. Stir in the garlic and cook until fragrant, then add paprika, cherry tomatoes, quinoa and water. Season to taste, cover and simmer for 10 minutes.

Stir in the peas, parley, chives and chorizo and simmer, covered, for a further 8-10 minutes.

NOTES: You can substitute shrimp or strips of chicken breast for the chorizo. If using chicken, cook it almost completely through at the beginning. Shrimp can be added at the last step, but vary the cooking time accordingly.

Lemon Cupcakes with Raspberry Buttercream

Ingredients

1 cup milk (or non-dairy substitute)
1 tsp apple cider vinegar
1 1/4 cups flour
2 Tbsp corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
3/4 cup sugar
2 tsp vanilla extract
1 lemon, zested and juiced


Directions

Preheat the oven to 350 degrees F and fill your muffin pan with cupcake liners.

Whisk together the milk and vinegar in a small bowl, and set aside for about 10 minutes to let the milk curdle.

In a large bowl, beat together the milk/vinegar mixture, oil, sugar, vanilla, lemon juice, and lemon zest.

In a second bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until well combined.

Fill the cupcake cups, and bake for about 20 minutes (or about 10 minutes for mini cupcakes) or until a toothpick comes out clean when inserted.


Raspberry Buttercream

1/2 cup butter
2 cups icing sugar
1/2 tsp vanilla
1/2 cup fresh or frozen raspberries
heavy cream


Directions

Cream together the butter and the vanilla.

Add the icing sugar a cup at a time, and mix until smooth.

Mash together the raspberries, and drain out the excess fluid. Add the raspberry mash to the icing and whip until fluffy.

If the icing is still too stiff for piping, add heavy cream 1/2 Tbsp at a time until the desired consistency is reached.

Pipe onto cooled cupcakes and garnish as desired. 

Roasted Taco Potatoes

Ingredients

5 medium-sized potatoes, peeled and cubed
1 Tbsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 cup Monterrey Jack and Cheddar blend cheese


Directions

Preheat oven to 425 degrees. Grease a baking dish and set aside.

Put your potatoes in a large bowl. Toss with olive oil.

In a small bowl, mix all your seasonings together (you could also just use a package of taco seasoning). Add to potatoes and toss until well-coated. Put seasoned potatoes in greased baking dish.

Bake for 30 minutes or until potatoes are done and a fork pierces them easily. I mix the potatoes at the halfway point (15 minutes) so that all sides of the potatoes get browned.

Sprinkle cheese on top of potatoes and bake another 5 minutes or until cheese is bubbly. Serve and enjoy!

NOTE: This would also be yummy using sweet potatoes.

Vietnamese Chicken-Noodle Salad

Ingredients

3/4 cup sesame seeds
3/4 cup canola oil
3 tablespoons fresh lime juice, plus lime wedges, for serving
3 tablespoons Asian fish sauce
2 garlic cloves, crushed
2 tablespoons minced fresh ginger
Kosher salt
Freshly ground pepper
8 ounces rice vermicelli
cooked chicken, shredded (about 3 cups)
2 celery ribs, thinly sliced
1 carrot, shredded
2 cups mixed herbs, such as cilantro, basil and mint


Directions

Preheat the oven to 350 degrees F.

Spread the sesame seeds on a rimmed baking sheet and toast for about 5 minutes, until golden. Transfer to a food processor. Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper.

In a large bowl, soak the rice noodles in boiling water until tender, about 5 minutes. Drain and rinse the noodles under running cold water to cool; drain well.

In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of the sesame sauce. Season with salt and pepper and toss to evenly coat. Serve the noodles topped with the chicken salad, along with lime wedges and the remaining sauce on the side.