Quinoa and Black Bean Salad
Gourmet
July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Friday, June 29, 2012
Wednesday~Summer Ratatouille
Summer Vegetable Ratatouille
Servings: 8
"Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm."
Ingredients:
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced 1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Directions:
1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.
Servings: 8
"Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm."
Ingredients:
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced 1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Directions:
1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.
Marinated Salmon with Mango-Kiwi Relish
Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.
Cooking Light MARCH 2004
Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)
Ingredients
Salmon:
1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
Relish:
1/2 cup diced peeled mango
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
Preparation
To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.
http://www.cookinglight.com/food/top-rated-recipes/five-star-salmon-dishes-00400000041670/
Toasted Farro with Zucchini and Tahini
Serves 4-6 people
Cooking time: 30 minutes
Ingredients
1 cup farro (pearl barley)
1 1/2 cups filtered water
2 cups zucchini, chopped
2 tablespoons olive oil
1/2 cup cherry tomatoes, halved
1 shallot, peeled and chopped
2 tablespoons fresh mint, chopped
salt and pepper
tahini sauce:
2 tablespoons sesame tahini
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon ground cumin
salt and pepper
Directions
Preheat the oven to 450 degrees.
Place the zucchini in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper, tossing to combine. Roast uncovered in the oven for about 30 minutes, or until softened and slightly caramelized. Remove and set aside.
Meanwhile, place the farro in a dry saute pan and toast it over medium high heat until aromatic. Set aside to cool. Boil the filtered water in a pot with a tight-fitting lid. Stir in the farro, cover, and simmer for 15 minutes. If the liquid is gone and the farro still uncooked, add a little more water and cook a little longer. Barley should have a chewy texture with a slight crunch. Set aside.
To make the tahini sauce, whisk together the tahini, lemon juice, and cumin in a bowl. Add water as needed to thin to a nice consistency. Season to taste with salt and pepper.
To assemble the dish, place the farro, roasted zucchini, tomatoes, and shallots in a large mixing bowl. Top with the tahini sauce and toss to combine. Check seasoning (salt and pepper). Finish with the chopped mint. Enjoy!
Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.
Cooking Light MARCH 2004
Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)
Ingredients
Salmon:
1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
Relish:
1/2 cup diced peeled mango
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
Preparation
To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.
http://www.cookinglight.com/food/top-rated-recipes/five-star-salmon-dishes-00400000041670/
Toasted Farro with Zucchini and Tahini
Serves 4-6 people
Cooking time: 30 minutes
Ingredients
1 cup farro (pearl barley)
1 1/2 cups filtered water
2 cups zucchini, chopped
2 tablespoons olive oil
1/2 cup cherry tomatoes, halved
1 shallot, peeled and chopped
2 tablespoons fresh mint, chopped
salt and pepper
tahini sauce:
2 tablespoons sesame tahini
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon ground cumin
salt and pepper
Directions
Preheat the oven to 450 degrees.
Place the zucchini in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper, tossing to combine. Roast uncovered in the oven for about 30 minutes, or until softened and slightly caramelized. Remove and set aside.
Meanwhile, place the farro in a dry saute pan and toast it over medium high heat until aromatic. Set aside to cool. Boil the filtered water in a pot with a tight-fitting lid. Stir in the farro, cover, and simmer for 15 minutes. If the liquid is gone and the farro still uncooked, add a little more water and cook a little longer. Barley should have a chewy texture with a slight crunch. Set aside.
To make the tahini sauce, whisk together the tahini, lemon juice, and cumin in a bowl. Add water as needed to thin to a nice consistency. Season to taste with salt and pepper.
To assemble the dish, place the farro, roasted zucchini, tomatoes, and shallots in a large mixing bowl. Top with the tahini sauce and toss to combine. Check seasoning (salt and pepper). Finish with the chopped mint. Enjoy!
Saturday~Pennsylvania Dutch Pork Maws
Ingredients
1 large pig's stomach, well cleaned of all fat
1 pound fresh link sausage, cut into 1/2-inch slices
1 pound smoked linked sausage, cut into 1/2-inch slices
6-8 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, coarsely chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste (go easy on salt depending on sausage)
3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a slurry (to thicken the gravy)
Similar and Related Recipes
Stuffed Pig's Stomach, Italian-Style?
Stuffed Cabbage Rolls
Schnitz und Knepp (Ham and Apples with Dumplings)
Cabbage, Smoked Sausage and Potato Stew
Additional Pork, Ham and Sausage Recipes
Additional Pennsylvania Dutch Recipes
Preheat oven to 350° F. Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew the small opened end of the stomach with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition. The stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing has been placed inside, close open end with twine.
Place stuffed stomach in a shallow roasting pan. Roast until potatoes are tender (check by inserting a thin sharp knife into middle of stomach), about 2 hours, basting about every 20 minutes with water or pan juices.
Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place the roasting pan on a burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens. To serve, slice stomach into 1 inch thick slices. Pass gravy separately.
http://teriskitchen.com/padutch/pigstom.html
1 large pig's stomach, well cleaned of all fat
1 pound fresh link sausage, cut into 1/2-inch slices
1 pound smoked linked sausage, cut into 1/2-inch slices
6-8 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, coarsely chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste (go easy on salt depending on sausage)
3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a slurry (to thicken the gravy)
Similar and Related Recipes
Stuffed Pig's Stomach, Italian-Style?
Stuffed Cabbage Rolls
Schnitz und Knepp (Ham and Apples with Dumplings)
Cabbage, Smoked Sausage and Potato Stew
Additional Pork, Ham and Sausage Recipes
Additional Pennsylvania Dutch Recipes
Preheat oven to 350° F. Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew the small opened end of the stomach with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition. The stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing has been placed inside, close open end with twine.
Place stuffed stomach in a shallow roasting pan. Roast until potatoes are tender (check by inserting a thin sharp knife into middle of stomach), about 2 hours, basting about every 20 minutes with water or pan juices.
Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place the roasting pan on a burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens. To serve, slice stomach into 1 inch thick slices. Pass gravy separately.
http://teriskitchen.com/padutch/pigstom.html
Friday, September 9, 2011
Easy Pepper Steak
SATURDAY
Easy Pepper Steak
Submitted By: Campbell's Kitchen
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
"When it comes to stir-fries, Swanson® Broth is a key ingredient for sauces to glaze the tender-crisp vegetables and cooked meats."
INGREDIENTS:
1 pound boneless beef sirloin steak, 3/4
inch thick
3 tablespoons cornstarch
1 (14 ounce) can Swanson® Beef
Broth
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups fresh or frozen green or red
pepper strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain
white rice, cooked without salt
DIRECTIONS:
1. Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic.
2. Stir-fry beef in nonstick skillet until browned and juices evaporate.
3. Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice.
Easy Pepper Steak
Submitted By: Campbell's Kitchen
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
"When it comes to stir-fries, Swanson® Broth is a key ingredient for sauces to glaze the tender-crisp vegetables and cooked meats."
INGREDIENTS:
1 pound boneless beef sirloin steak, 3/4
inch thick
3 tablespoons cornstarch
1 (14 ounce) can Swanson® Beef
Broth
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups fresh or frozen green or red
pepper strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain
white rice, cooked without salt
DIRECTIONS:
1. Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic.
2. Stir-fry beef in nonstick skillet until browned and juices evaporate.
3. Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice.
Green Goddess Salad
WEDNESDAY
Green Goddess Salad
http://www.eatingwell.com/recipes/green_goddess_salad.html
From EatingWell: EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (2009)
This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green
goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and
fresh herbs. Buttermilk and a dash of rice vinegar add tang.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
1/2 avocado, peeled and pitted
3/4 cup nonfat buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
2 teaspoons tarragon vinegar, or white-wine vinegar
1 teaspoon anchovy paste, or minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery
Preparation
1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery.
Drizzle the dressing over the salads.
Nutrition
Per serving : 292 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 134 mg Cholesterol; 31 g Carbohydrates; 28 g Protein; 9 g Fiber;
790 mg Sodium; 843 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 3 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count”
means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not
standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both
wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.
Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.
Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine
Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's
more likely to be sustainably caught
Green Goddess Salad
http://www.eatingwell.com/recipes/green_goddess_salad.html
From EatingWell: EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (2009)
This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green
goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and
fresh herbs. Buttermilk and a dash of rice vinegar add tang.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
1/2 avocado, peeled and pitted
3/4 cup nonfat buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
2 teaspoons tarragon vinegar, or white-wine vinegar
1 teaspoon anchovy paste, or minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery
Preparation
1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery.
Drizzle the dressing over the salads.
Nutrition
Per serving : 292 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 134 mg Cholesterol; 31 g Carbohydrates; 28 g Protein; 9 g Fiber;
790 mg Sodium; 843 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 3 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count”
means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not
standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both
wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.
Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.
Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine
Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's
more likely to be sustainably caught
Seafood Stuffed Eggplant
TUESDAY
Ingredients
3 medium eggplants, each cut in half lengthwise (about 3 pounds)
Cooking spray
1 tablespoon olive oil
1/2 cup chopped 33%-less-sodium ham
1/2 cup chopped onion
1/4 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup beer
1/2 pound medium shrimp, peeled, deveined, and coarsely chopped
2 1/2 ounces day-old French bread or other firm white bread
6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
1/4 cup finely chopped green onions
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Preheat oven to 425°.
Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.
Reduce oven temperature to 350°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.
Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.
Ingredients
3 medium eggplants, each cut in half lengthwise (about 3 pounds)
Cooking spray
1 tablespoon olive oil
1/2 cup chopped 33%-less-sodium ham
1/2 cup chopped onion
1/4 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup beer
1/2 pound medium shrimp, peeled, deveined, and coarsely chopped
2 1/2 ounces day-old French bread or other firm white bread
6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
1/4 cup finely chopped green onions
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Preheat oven to 425°.
Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.
Reduce oven temperature to 350°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.
Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.
Tilipia with Saffron Risotto with Beet, Peach and Goat Cheese salad
SUNDAY
Tilipia with Saffron Risotto
Ingredients:
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste
Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes. Add tilapia and saute until cooked through. Remove tilapia and half of scallion/caper mixture from pan and set aside. In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil. Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens. Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
INGREDIENTS:
3 beets, scrubbed
1-1/2 bunches mache (lamb's lettuce), rinsed and dried
1-1/2 bunches arugula, rinsed and dried fresh peaches - peeled, pitted and sliced
3 shallots, chopped
1/4 cup and 2 tablespoons pistachio nuts, chopped
1-1/2 (4 ounce) package goat cheese, crumbled
1/4 cup and 2 tablespoons walnut oil
3 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Tilipia with Saffron Risotto
Ingredients:
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste
Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes. Add tilapia and saute until cooked through. Remove tilapia and half of scallion/caper mixture from pan and set aside. In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil. Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens. Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
INGREDIENTS:
3 beets, scrubbed
1-1/2 bunches mache (lamb's lettuce), rinsed and dried
1-1/2 bunches arugula, rinsed and dried fresh peaches - peeled, pitted and sliced
3 shallots, chopped
1/4 cup and 2 tablespoons pistachio nuts, chopped
1-1/2 (4 ounce) package goat cheese, crumbled
1/4 cup and 2 tablespoons walnut oil
3 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Saturday, August 20, 2011
Eggplant Sandwiches with french fries
TUESDAY
Eggplant Sandwiches
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 3
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise"
INGREDIENTS:
1-1/2 small eggplant, halved and sliced
1 tablespoon and 1-1/2 teaspoons olive
oil, or as needed
1/4 cup and 2 tablespoons mayonnaise
3 cloves garlic, minced
3 (6 inch) French sandwich rolls
1-1/2 small tomato, sliced
3/4 cup crumbled feta cheese
1/4 cup and 2 tablespoons chopped
fresh basil leaves
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Serve with french fries
Eggplant Sandwiches
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 3
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise"
INGREDIENTS:
1-1/2 small eggplant, halved and sliced
1 tablespoon and 1-1/2 teaspoons olive
oil, or as needed
1/4 cup and 2 tablespoons mayonnaise
3 cloves garlic, minced
3 (6 inch) French sandwich rolls
1-1/2 small tomato, sliced
3/4 cup crumbled feta cheese
1/4 cup and 2 tablespoons chopped
fresh basil leaves
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Serve with french fries
Strawberry Glazed Pork Chops with Quinoa Pilaf with Pine Nuts
MONDAY
Strawberry Glazed Pork Chops
Servings 4
Ingredients
Strawberry preserves 1/2 C.
Red wine vinegar. 3T.
Canola or olive oil 1/4 C
Lemon juice 1t
Pork loin chops 4
Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.
Freezing Directions:
Seal, label, and freeze.
Serving Directions:
Thaw pork chops in the refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.
Quinoa Pilaf with Pine Nuts
2007 Ellie Krieger, All Rights Reserved
From FoodNetwork
Prep Time:5 minInactive Prep Time: -- Cook Time:20 min
Level:
--
Serves:
6 servings, serving size 3/4 cup
Directions
2 cups low-sodium chicken broth
Ingredients
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
Serve with steamed cauliflower
Strawberry Glazed Pork Chops
Servings 4
Ingredients
Strawberry preserves 1/2 C.
Red wine vinegar. 3T.
Canola or olive oil 1/4 C
Lemon juice 1t
Pork loin chops 4
Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.
Freezing Directions:
Seal, label, and freeze.
Serving Directions:
Thaw pork chops in the refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.
Quinoa Pilaf with Pine Nuts
2007 Ellie Krieger, All Rights Reserved
From FoodNetwork
Prep Time:5 minInactive Prep Time: -- Cook Time:20 min
Level:
--
Serves:
6 servings, serving size 3/4 cup
Directions
2 cups low-sodium chicken broth
Ingredients
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
Serve with steamed cauliflower
Butternut Squash Pizza with Rosemary
Butternut Squash Pizzas with Rosemary
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
"Individual 'pizzettes' with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Asiago cheese."
INGREDIENTS:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded,
and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided (we're going to make our own. Click here for recipe)
1 tablespoon cornmeal
2 tablespoons grated Asiago or
Parmesan cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
"Individual 'pizzettes' with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Asiago cheese."
INGREDIENTS:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded,
and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided (we're going to make our own. Click here for recipe)
1 tablespoon cornmeal
2 tablespoons grated Asiago or
Parmesan cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Braised Venison Roast
SATURDAY
Braised Venison Roast
Cook time 3 1⁄2 hours
Description
Ingredients
4 lb Venison Roast
1 onion (Cut into thin slices)
3 T Olive Oil
1 Bottle of Guiness Beer
Instructions
Brown the roast on all sides in the olive oil in a cast iron Dutch oven over medium high heat. Add the sliced onion and stir just a bit so that it gets a little coated by the oil. Pour the full contents of the bottle of Guinness over the roast and onions. Now turn down the heat to about medium low, cover with a very tight fitting lid and braise the roast for about 3 hours. Do NOT allow this to go dry. Check it periodically and if the fluid level is diminishing, feel free to add either water or more Guinness to make up the difference. Once the roast is fork tender, it is time to make a bit of a roux to thicken the sauce. Melt 4 tablespoons of butter in a skillet, then add 4 tablespoons of flour, whisk together for a minute or two to cook the flour. You don’t want it tasting raw. Add the roux to the hot broth of the venison roast and whisk into a beautifully thickened sauce that can be served over potatoes, rice, or roasted vegetables.
We're going to make some mashed potatoes and steamed edamame.
Braised Venison Roast
Cook time 3 1⁄2 hours
Description
Ingredients
4 lb Venison Roast
1 onion (Cut into thin slices)
3 T Olive Oil
1 Bottle of Guiness Beer
Instructions
Brown the roast on all sides in the olive oil in a cast iron Dutch oven over medium high heat. Add the sliced onion and stir just a bit so that it gets a little coated by the oil. Pour the full contents of the bottle of Guinness over the roast and onions. Now turn down the heat to about medium low, cover with a very tight fitting lid and braise the roast for about 3 hours. Do NOT allow this to go dry. Check it periodically and if the fluid level is diminishing, feel free to add either water or more Guinness to make up the difference. Once the roast is fork tender, it is time to make a bit of a roux to thicken the sauce. Melt 4 tablespoons of butter in a skillet, then add 4 tablespoons of flour, whisk together for a minute or two to cook the flour. You don’t want it tasting raw. Add the roux to the hot broth of the venison roast and whisk into a beautifully thickened sauce that can be served over potatoes, rice, or roasted vegetables.
We're going to make some mashed potatoes and steamed edamame.
Saturday, August 6, 2011
Okra Casserole
OKRA AND ONION CASSEROLE
Printed from COOKS.COM
2 c. sliced okra
1 c. buttered bread crumbs
2 tbsp. salt
1 chopped onion
1/2 c. shredded Cheddar cheese
1 egg, beaten
1/2 c. chopped bell pepper
Combine all ingredients except 1/4 cup bread crumbs. Spoon into greased 1 1/2 quart casserole dish. Bake 30 minutes at 350 degrees. Sprinkle with reserved bread crumbs and bake 5 more minutes. Serves 4.
Printed from COOKS.COM
2 c. sliced okra
1 c. buttered bread crumbs
2 tbsp. salt
1 chopped onion
1/2 c. shredded Cheddar cheese
1 egg, beaten
1/2 c. chopped bell pepper
Combine all ingredients except 1/4 cup bread crumbs. Spoon into greased 1 1/2 quart casserole dish. Bake 30 minutes at 350 degrees. Sprinkle with reserved bread crumbs and bake 5 more minutes. Serves 4.
Artichoke Chicken and Olives
FRIDAY
Artichoke Chicken And Olives
Category: Chicken
INGREDIENTS:
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
DIRECTIONS:
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6. Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
ALL RIGHTS RESERVED © 2007-2011 SlowAndSimple.com Printed from SlowAndSimple.com 08/06/11
Artichoke Chicken And Olives
Category: Chicken
INGREDIENTS:
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
DIRECTIONS:
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6. Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
ALL RIGHTS RESERVED © 2007-2011 SlowAndSimple.com Printed from SlowAndSimple.com 08/06/11
Brats, homemade sauerkraut and spaetzle
THURSDAY
Gym night. Use up Chicken Brats, sauerkraut and spaetzle
Gym night. Use up Chicken Brats, sauerkraut and spaetzle
Burgers, corn on the cob and pasta salad
WEDNESDAY
Gym night so easy dinner.
Make the pasta salad at least a night to two nights before.
Gym night so easy dinner.
Make the pasta salad at least a night to two nights before.
Eggplant Tofu Stirfry
MONDAY
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
Sunday, July 17, 2011
Crockpot Salsa Chicken
THURSDAY
Crockpot Salsa Chicken
Serves 4
2 chicken breasts
1 cup of salsa
1/4 cup of white wine
1/2 diced onion
2 minced garlic cloves
1 teaspoon of cumin
salt, pepper, hot sauce to taste
Add chicken breasts, salsa, white wine, diced onion, garlic cloves, and cumin to crockpot. Cook on low for 6-8 hours. Shred chicken and add salt, pepper, and hot sauce to taste. Serve!
We're going to actually use this for quesadillas. Once we get home and the chicken is done, we'll chop up some extra onions, some bell pepper, and grate some cheese and voila. Quickie dinner!
Crockpot Salsa Chicken
Serves 4
2 chicken breasts
1 cup of salsa
1/4 cup of white wine
1/2 diced onion
2 minced garlic cloves
1 teaspoon of cumin
salt, pepper, hot sauce to taste
Add chicken breasts, salsa, white wine, diced onion, garlic cloves, and cumin to crockpot. Cook on low for 6-8 hours. Shred chicken and add salt, pepper, and hot sauce to taste. Serve!
We're going to actually use this for quesadillas. Once we get home and the chicken is done, we'll chop up some extra onions, some bell pepper, and grate some cheese and voila. Quickie dinner!
Butternut Squash with Pecans and Blue Cheese
WEDNESDAY
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and Naan bread
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and Naan bread
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