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Tag: Autumn

Roasted Butternut Squash and Mushrooms with Burrata

Roasted Butternut Squash and Mushrooms with Burrata

Roasted Butternut Squash and Mushrooms with Burrata

 

2 T. unsalted butter, plus more if needed

2 T. extra-virgin olive oil

5 cup 1-inch cubes butternut squash (about 2 1/2 pounds)

 

2 T. unsalted butter, plus more if needed

2 T. extra-virgin olive oil

5 cup 1-inch cubes butternut squash (about 2 1/2 pounds)

6 T. unsalted butter

1 T. minced fresh sage

2 T. balsamic vinegar

2 T. unsalted butter, plus 1/2 T. if needed

2 T. extra-virgin olive oil

3 1/2 cup mushrooms, any variety, preferably wild

2 cup shallots, thinly sliced

12 ounce (3 balls) burrata

 

Baking Directions: Preheat the oven to 400º F. Heat a large ovenproof skillet over high heat and add the butter and the olive oil. When the butter foams, add the squash and cook, shaking the pan occasionally, until caramelized and lightly browned, about 3 minutes. Slide the pan into the oven and roast until a deeper brown on the edges, about 20 minutes. For the vinaigrette: Heat a small sauté pan over medium heat, add the butter, and when it foams, brown the sage for just a minute, and then pour in the vinegar and let it reduce by half. Don’t stir or touch it. Just keep it at a simmer, gently reducing until thickened. When it’s the consistency of a light syrup, add the salt. Turn off the heat but leave the pan on the stove while you sauté the mushrooms. Heat a medium sauté pan or skillet over medium-high heat and add the 2 T. butter and 2 T. olive oil. When the butter foams, add the mushrooms and sauté until they begin to release their water, about 8 minutes. Add the shallots to the pan and sauté until brown, 3 to 4 minutes, tossing so they cook evenly. Season with salt and pepper and add another 1/2 T. of butter if they look dry. Divide the squash and the mushrooms evenly among 6 plates. Tear the burrata into pieces, scattering them over the vegetables. Drizzle with the vinaigrette.

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

 

1 Package Bacon, cut into 1 inch pieces

1 Yellow Onion, Diced

2 Celery Ribs, Diced

3 Large Carrots, Diced

1 Pound Dried Split Peas

6 Cups Low-Sodium Chicken Stock

2 Bay Leaves

1 T. Garlic Powder

1 T. Onion Powder

Salt & Pepper

 

Turn on the Instant Pot, set to the sauté function. Put the bacon pieces into the instant pot, and cook for 5 to 6 minutes. Stir with a wooden spoon to ensure all sides of the bacon get cooked. Next add in the onion, celery, and carrot. Sauté and stir together with the bacon until the onion begins to turn translucent.  Once your base ingredients have been sautéed, turn the instant pot to manual and high pressure. Add in the dried split peas, chicken stock, bay leaves, garlic powder, onion powder, and salt and pepper. Stir together so all ingredients are combine, then place the lid on the instant pot. Make sure the lid is on securely and the vent is turned to sealing.  Cook the soup on high pressure for 15 minutes. Once the soup has cooked, let the steam release from the Instant Pot. Serve and enjoy!

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

 

6 golden beets, about 1½ pounds

6 Chioggia beets, about 1½ pounds

¾ cup olive oil

1 cup dry white wine, plus more if needed

2 tsp. sea salt, preferably gray salt

½ tsp. freshly ground black pepper

 

4 ounces mascarpone at room temperature

4 ounces blue cheese at room temperature

¼ cup heavy cream

Pinch of sea salt, preferably gray salt

Light grind of black pepper

 

¼ cup Champagne vinegar

2 tsp. Dijon mustard

½ shallot, minced

2 tsp. minced fresh thyme

2 egg yolks, plus 1 more if needed

1 cup pistachio oil

1 cup extra-virgin olive oil

1 T. ice water, if needed

½ tsp. sea salt, preferably gray salt

¼ tsp. freshly ground black pepper

1/3 cup pistachios, toasted

 

Chopped fresh flat-leaf parsley forg arnish

1 T. minced fresh tarragon for garnish

Microgreens such as micro arugula for garnish (optional)

1 T. Champagne vinegar for drizzling

3 T. extra-virgin olive oil for drizzling

 

Preheat the oven to 400°F. Wash the beets, cut off their tops and tails, and put them in a roasting pan. Pour the olive oil over the beets and then pour in enough white wine so at least half of each beet is under wine. Season with salt and pepper. Cover the pan with aluminum foil and roast for about 1 hour and 20 minutes, or until a knife blade slips into a beet easily. Remove from the oven and set aside until cool to the touch. Slip the peels from the beets. When ready to serve, slice the beets into 11/2-inch chunks. (The chunks don’t have to be uniform for this salad.) In a stand mixer fitted with the paddle attachment, combine the cheeses and beat on low speed until blended. Add the cream, salt, and pepper and beat on medium speed until smooth. Continue adding whipping cream gradually until a desired creamy texture is developed (Note: if you like your blue cheese cream a little thinner, feel free to add additional cream, 1 Tbs at a time until you reach your desired texture). Set aside until ready to assemble salad. In a blender, whir together the vinegar, mustard, shallot, thyme, and egg yolks until smooth. With the machine running, add the pistachio oil and then the olive oil, 1 T. at a time. If the mixture gets too thick, add the 1 T. ice water. You may want to stop if your blender gets warm, because you don’t want your emulsion heated. (If the emulsion breaks, it’s easy to fix: Scrape the vinaigrette out of the blender and set it aside. Cool the blender container in cold water, add another egg yolk and a couple of ice cubes, and then gradually add the broken vinaigrette back to the blender with the machine running.) Season with the salt and pepper. Chill 6 salad plates, and spoon the vinaigrette into a squeeze bottle or a pastry bag fitted with a small plain tip. Spoon about 2 T. of the blue cheese cream onto a chilled plate. Mound the beet chunks on top of the cream in an even mix of golden and Chioggia. Squeeze a circle of the vinaigrette around the periphery of the salad. Toss about a dozen toasted pistachios over the salad, very lightly sprinkle on the parsley and tarragon, and finish with a small mound of micro greens on the top if you like. Drizzle with vinegar and olive oil. Repeat for the other 5 salads.

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

 

1/2 cup raw walnuts

1/2 cup pepitas

2 T. maple syrup

flaky sea salt

3-4 cups baby kale and or arugula

3-4 fuyu persimmons cored + cut into wedges

2 clementines peeled

3/4 cups dried cranberries

8 ounces fresh burrata cheese torn

 

1/4 cup 100% cranberry or pomegranate juice

1/4 cup balsamic vinegar

1 T. lemon juice

1/3 cup olive oil

salt + pepper to taste

 

Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool. In a large bowl or on a large serving plate, combine the greens, persimmons, clementines and cranberries. Add the torn Burrata cheese and sprinkle on the walnuts and pepitas. In a small bowl, whisk together the ingredients for the dressing. Taste and adjust salt + pepper to your liking. Drizzle the dressing over the salad or serve along side the salad. EAT!

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces

3 T. (45 mL) of olive or vegetable oil

1/2 tsp. (2.5 mL) of sea salt

lots of freshly ground pepper

 

1 cup (240 mL) of pumpkin seeds

1 bunch of green onions (7 or 8 stalks)

1/4 cup (60 mL) of your very best olive oil

2 to 3 ounces (56 to 85 g) of authentic Parmesan cheese

 

Prepare and preheat your oven to 375°. Turn on your convection fan if you have one. Begin with the parsnips. Toss them with the oil, salt and pepper until they’re evenly seasoned. Transfer the works to a casserole dish or small roasting or baking pan. Roast, stirring occasionally, until lightly browned and delicious, about 1 hour. Meanwhile make the pesto. Measure the ingredients into your food processor and process until a smooth yet slightly chunky pesto emerges. When the parsnips are done roasting stir or toss in the pesto until evenly mixed.

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

 

1 tube refrigerated crescent roll dough

1/2 C. pumpkin puree

1/4 C. brown sugar

1 T. maple syrup

1 tsp. pumpkin spice

2 T. melted butter

1 T. sugar

1/2 tsp. cinnamon

whipped cream for dipping

 

Preheat the oven to 375F. Line a baking sheet with parchment paper. In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice. Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other. Evenly spread the pumpkin mixture over one of the rectangles of dough. Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges. Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide. Transfer the strips to the parchment lined baking sheet. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times. Brush melted butter generously over each twist. Mix together the sugar and cinnamon then sprinkle evenly over each twist. Bake at 375F for 8-11 minutes until golden brown.

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

1 acorn squash, washed, cut in half, scooped and cut into 1/2 inch thick crescents

1 T. oil

1/4 tsp. thyme, finely chopped

1/4 tsp. salt

1/4 tsp. pepper

1/4 C. parmigiano reggiano (parmesan cheese), grated

 

Toss the acorn squash crescents in the oil, thyme, salt, and pepper, lay in a single layer in a greased baking sheet and sprinkle on the parmesan cheese. Roast in a preheated 400F/200C oven until the squash is tender and the cheese has melted, about 15-20 minutes.

 

Option: Use a garlic infused oil or add 1/4 tsp. garlic powder to the seasoning.

Option: Add lemon zest to the seasoning or hit the squash with a splash of lemon juice after roasting!

 

Yield: 8 servings

Calories: 51

Fat: 2g

Fiber: .8g

Butternut Squash Soup With Coriander and Lemon

Butternut Squash Soup With Coriander and Lemon

Butternut Squash Soup With Coriander and Lemon

1 tablespoon extra-virgin olive oil, plus more for serving

2 cups thinly sliced fennel (reserve the fronds for garnish)

1 medium onion, diced

½ teaspoon kosher salt, plus more to taste

1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)

2 teaspoons ground coriander

1 quart vegetable or chicken stock

Finely grated zest and juice of 1 lemon

Freshly ground black pepper, to taste

1 cup chopped fresh cilantro

 

Using the sauté function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

Roasted Onions with Sage Butter

6 small to medium onions

8 tablespoons (1 stick) unsalted butter, softened

2–3 tablespoons finely chopped fresh sage

1 teaspoon finely grated lemon zest

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

 

Preheat the oven to 375°F (190°C). Peel off the loose outer layer of each onion’s skin, leaving the majority. Slice the onions in half lengthwise and place them faceup on a baking sheet or in a roasting pan. Roast uncovered for 30 minutes, then cover and roast for another 30 minutes. While the onions are cooking, combine the butter with the sage, lemon zest, pepper, and salt, and mix until well combined. When done, the onions will be soft and cooked through, but still juicy. I like them to be just slightly browned on top. If they are not browned, you can finish them off under the broiler for 2 to 3 minutes. Remove from the oven and put 1 to 2 teaspoons of the compound butter on each onion. It will melt into the layers and disappear. Serve the remaining butter at the table. (Any leftover butter will keep in the refrigerator for 5 to 7 days.) Serve the onions in their skins. While it is easy to separate the skins and set them aside, they also tend to soften as they cook, so I eat them skin and all.

Pumpkin French Bread Sticks

Pumpkin French Bread Sticks

Pumpkin French Bread Sticks

1 loaf French bread or brioche cut into 1″ thick slices, then into thirds

4 large eggs

2/3 C. milk

1/2 C. pumpkin puree

1 1/2 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/4 C. granulated sugar

1 1/2 tsp. ground cinnamon

 

Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside. Remove the fully cooked French toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.

Almond crusted pork chops with apples

Almond crusted pork chops with apples

Almond crusted pork chops with apples

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

 

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 shallots, sliced

2 golden delicious apples, peeled and cut into 1-inch chunks

1 teaspoon chopped fresh rosemary

1 teaspoon packed brown sugar

1/2 cup chicken stock

 

Preheat the oven to 400 degrees. To make the pork chops: In a food processor, pulse the almonds to coarse crumbs, about the size of the panko. Mix together the panko and almonds in a shallow dish and stir in the orange zest. Season the crumbs and pork chops with salt and pepper. In another small dish, mix the mustard and egg yolk together. Brush the chops with the mustard mixture, then dredge all over in the crumbs. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, brown the chops on both sides, about 2 minutes per side. Remove them to a plate. To make the apples, wipe skillet clean and set over medium heat. Melt the butter. Add the shallots and cook until wilted, about 3 minutes. Add the apples and cook and toss until they begin to brown, about 3 minutes. Add the rosemary and season with salt and pepper. Add the brown sugar, orange juice and chicken stock and bring everything to a boil. Cook just until the sauce comes together, then put the chops on top of the apples and bake until the chops are just cooked through, about 8 to 10 minutes.

Pistachio-Cranberry Baklava

Pistachio-Cranberry Baklava

Pistachio-Cranberry Baklava

1 ½ cups pistachio nuts, finely chopped

1 ½ cups dried cranberries

1 ⅓ cups sugar

½ teaspoon ground cardamom

¾ cup butter, melted

½ of a 16-ounce package (20 to 24 sheets) frozen phyllo dough (14×9-inch rectangles), thawed

¾ cup water

3 T. honey

1 teaspoon vanilla

Preheat oven to 325°F. For filling, in a large bowl stir together pistachio nuts, dried cranberries, 1/3 cup of the sugar, and the cardamom; set aside. B Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough; cover phyllo dough with plastic wrap. Layer one-fourth (5 or 6) of the phyllo dough sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the filling. Repeat layering phyllo dough sheets and filling twice more, brushing each sheet with melted butter. Layer the remaining phyllo dough sheets on top of the last layer of filling, brushing each sheet with melted butter. Drizzle with any remaining melted butter. Using a sharp knife, cut baklava into 24 to 48 diamond-, rectangle-, or square-shape pieces. Bake for 35 to 45 minutes or until golden brown. Cool slightly in pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the remaining 1 cup sugar, the water, honey, and vanilla. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Pour the syrup evenly over the slightly cooled baklava; cool completely.

Roasted Glazed Turnips with Honey-Thyme Butter

Roasted Glazed Turnips with Honey-Thyme Butter

Roasted Glazed Turnips with Honey-Thyme Butter

2 pounds turnips

2 T. extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 T. unsalted butter

1 T. honey

1 to 2 teaspoons fresh thyme leaves (about 4 sprigs)

Juice of 1/2 orange (optional)

 

Preheat the oven to 425 degrees F. Wash the turnips, peel away any dings, and cut into 1-inch cubes. Place in a large bowl with the oil, salt, and pepper, and stir until well coated. Arrange the turnips on a sheet pan in a single layer and roast until tender to the bite, 30 to 35 minutes. Transfer them to a serving bowl.

3 Meanwhile, melt the butter in a small saucepan over medium-low heat and stir in the honey until dissolved. Add the thyme, stir, and pour over the turnips, turning them with a spatula until well coated. Taste for seasoning, adding more salt and pepper as needed. Squeeze the orange juice all over the turnips and serve hot.

 

From: PNW Veg

Winter Squash Buns

Winter Squash Buns

Winter Squash Buns

7 oz winter squash, peeled, in cubes

1 tsp chile powder

1 tsp ground paprika

1 tsp grated nutmeg

pinch of salt and freshly ground pepper

2 tbsp butter

1 package yeast (2 1/4 tsp)

2 cups all-purpose flour

8 oz aged cheese, grated (reserve a little for the garnish)

2/3 cup milk

1 handful of pumpkin seeds to garnish, briefly roasted in a pan

 

Preheat the oven to 35O°F/Gas 4. Grease a baking sheet with olive oil and arrange the winter squash on it. Sprinkle with the chili and ground paprika, nutmeg, salt, and pepper. Bake the squash until done, approx. 30 minutes. Leave to cool. Puree in a food processor and blend in the butter, yeast, flour, and cheese. Carefully add the milk; maybe you won’t need all of it, maybe a little more, depending on the squash’s moisture content. Continue to work into a pliable dough. Grease a bowl with some oil and place the dough ball in it. Cover with plastic wrap. Allow to rise for 1 hour in a warm draft-free place. Thoroughly punch down the dough again and divide into approx. 16 equal portions. Shape into balls and place on a greased cookie sheet. Loosely cover with plastic wrap and allow to rise for approx. 30 minutes. Preheat the oven to 35O°F/Gas 4, brush the buns with a little water, and sprinkle with the pumpkin seeds and reserved cheese. Bake the buns until done and golden brown, approx. 30 minutes. Serve with thyme butter.

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

 

1 large Yukon Gold potato, peeled and cut into 1-inch pieces

1 small butternut squash (about 2 lb./900 g), peeled, seeded, and cut into 1-inch dice (to yield

about 4 C.)

2 cloves garlic, thinly sliced

1⁄3 C. pitted small black olives, such as niçoise

2 tsp. salted capers, rinsed well

1 tsp. crushed coriander seeds

3 T. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).  In a large bowl, toss together the potato, squash, garlic, olives, capers, and coriander. Add the olive oil and mix well to combine. Season with 1/4 tsp. of salt and a few grinds of pepper. Transfer to a 9 x 12-inch baking

dish and bake in the oven, stirring occasionally, until the vegetables are tender and lightly browned, 55 minutes to 1 hour.

Apple-Thyme Pork Chops with Hard Cider au Jus

Apple-Thyme Pork Chops with Hard Cider au Jus

Apple-Thyme Pork Chops with Hard Cider au Jus

1/4 cup (30 g) flour

1/2 tsp. granulated garlic powder

2 tsp. (4 g) lemon thyme, divided

Salt and pepper

2 T. (28 g) butter

2 T. (30 ml) olive oil

2 (2-in [5-cm])-thick bone-in pork chops

1 apple, peeled and diced

1/2 cup (76 g) onion, chopped

1 clove garlic, peeled and minced

3/4 cup (180 ml) hard cider of choice

Preheat your oven to 35O°F (176°C). In a shallow bowl, whisk together the flour, garlic powder. 1 teaspoon (2 g) of the lemon thyme, salt and pepper. Set this aside. Heat your cast-iron skillet over medium heat, adding in the butter and olive oil. While that heats, take the two pork chops and pat them dry with paper towels to remove any excess moisture. Season the chops with salt and pepper as well. Never be afraid to season! Dredge the seasoned pork chops in the flour mixture and tap them gently to remove any excess flour. Place them into the heated skillet and fry until dark golden brown, about 3 to 4 minutes on each side. Monitor them occasionally to ensure they are not burning. Once they are golden brown, remove them from the pan and set them aside on a plate. Next, add the diced apple and onion to the skillet, and allow them to begin to deglaze the pan and sweat. Stir them occasionally until the apples begin to soften and the onions begin to turn translucent. 7 to 9 minutes. Add the minced garlic and remaining lemon thyme to the pan. Pour in the hard cider to complete the deglazing of the pan. Nestle the pork chops back into the pan alongside the apples and onions and place them into the oven for 20 to 25 minutes, or until the center of the pork chops reaches 145°F (63°C). Remove from the oven and allow the pork chops to rest for at least 5 minutes before serving. Don’t forget to finish drinking your hard cider!

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

4 whole sweet potatoes sliced into fries

1 bottle Oktoberfest beer

1 T. pumpkin pie spice

1 T. brown sugar

2 T. olive oil

¼ cup ketchup

2 T. honey infused balsamic vinegar

1 tsp. pumpkin pie spice

1 T. honey

In a bowl, combine the beer, brown sugar and pumpkin pie spice.  Next put the sweet potato fries into the beer solution, and allow them to soak for at least an hour in it.  Preheat your oven to 350.  After the fries have soaked in the beer solution, on a parchment paper lined cookie sheet, spread the fries over it in a single layer. Drizzle the olive oil over the fries. Bake for about 20 minutes. Spiced Balsamic Dipping Sauce:  In a small bowl, mix together the ketchup, vinegar, honey and pumpkin pie spice.  Give it a little taste and adjust if needed. If too sweet add a little more balsamic, if too spiced, add a little honey. It is what you like, use your judgment.  Take the fries out the oven, serve them up with the sauce and ENJOY!

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

2 refrigerated pie crust

3 medium granny smith apples

4 T. butter

¼ C. packed dark brown sugar

½ tsp. salt

2 tsp. ground cinnamon – divided

2 tsp. ground nutmeg- divided

¼ C. granulated sugar

¼ C. caramel ice cream topping

½ C. chopped pecans or walnuts-optional

 

Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 tsp. of each spice. On medium heat, cook apples until soft and thickened. Remove from heat and cool. Unroll one crust, using a 2 ½” round cookie cutter, cut out 12 cookie rounds. Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping. Add a ½ tsp. apple filling over top of cookie round. Sprinkle with chopped nuts if desired. Unroll remaining crust and cut long strips of dough ¼ “ wide. Weave dough strips to create a lattice design. Cut cookie lattice with round cookie cutter to create clean edges. Mix ¼ C. sugar and 1 tsp. ground cinnamon and nutmeg. Brush tops with egg wash and sprinkle with cinnamon and sugar mixture. Bake cookies for 30 minutes at 350. Drizzle cookies with caramel sauce if desired. Best served warm. Yield: 12-13 cookies

Slow-Cooked Rib Eye with Potato Confit and Green Garlic–Parsley Butter

Slow-Cooked Rib Eye with Potato Confit and Green Garlic–Parsley Butter

Slow-Cooked Rib Eye with Potato Confit and Green Garlic–Parsley Butter

Green Garlic–Parsley Butter

 

2 C. chopped green garlic (green and white parts)

1 pound unsalted butter, slightly softened

1 C. chopped flat-leaf parsley

1 C. minced shallots

Grated zest of ½ lemon (use a Microplane)

¼ C. fresh lemon juice

2 T. Worcestershire sauce

1 T. plus 1 tsp. kosher salt

2 tsp. freshly ground black pepper

2 tsp. anchovy paste

 

Rib Eye

 

1 center-cut bone-in rib-eye roast (about 7.5 pounds), deckle and fat cap left on

Kosher salt and freshly ground black pepper

Canola oil

15 thyme sprigs

15 rosemary sprigs

1 garlic bulb, cut in half

5 C. Heirloom Potato Confit

 

For the green garlic–parsley butter: Bring a large pot of salted water to a boil. Make an ice bath in a bowl with equal parts ice and water. Put the green garlic in a strainer and submerge it in the boiling water for 7 seconds, then remove and submerge it in the ice bath until completely cold. Remove from the ice bath, shake off the excess water, then drain and dry on paper towels. Put the green garlic in a blender and blend on high until smooth, about 5 minutes; add a splash of water as needed to keep the blade running smoothly. Combine the garlic puree, butter, parsley, shallots, lemon zest, lemon juice, Worcestershire sauce, salt, pepper, and anchovy paste in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until thoroughly blended, about 2 minutes. Divide the butter in half and put each portion on a sheet of plastic wrap. Roll each one into a log and wrap tightly in the plastic. Place in the freezer and freeze until solid.

 

For the rib eye: Preheat the oven to 250°F. Place a rack in a roasting pan. Liberally season the beef with salt and pepper. Heat a large cast-iron skillet over high heat. When the skillet is hot, add ¼ inch of canola oil. When the oil begins to smoke, add the beef fat side down and sear until golden brown, 3 to 5 minutes. Repeat on all sides. Remove from the heat. Cover the rack in the roasting pan with the thyme, rosemary, and garlic. Place the beef on the herbs and garlic bulb halves, fat side up. Put the pan in the oven and roast the beef for about 2 hours and 45 minutes, until the internal temperature reaches 125°F. Remove the pan from the oven and let the beef rest for 25 to 30 minutes before carving it. Baste the beef with the pan juices several times as it rests. Remove the green garlic butter from the freezer 1 hour before serving.

 

To complete: Carve the rib eye into 6 slices and arrange on warmed plates. Top each slice with a ½-inch-thick disk of room-temperature- green garlic butter and serve with the potato confit.

 

Note: This recipe makes more green garlic–parsley butter than you will need for the rib eye, but it can be frozen, tightly wrapped, for up to 1 month and used in other dishes.

Pumpkin Pie French Toast

Pumpkin Pie French Toast

Pumpkin Pie French Toast

1 Egg, beaten

¼ C. Low Fat Milk

¼ C. canned Pumpkin

1 T. Brown Sugar

¼ tsp. Vanilla

4 slices French Bread

In medium bowl, whisk together all ingredients except bread. 2. Spray a nonstick skillet or griddle with cooking spray, and place over medium heat. Gently dip French bread in the egg mixture, making sure to let excess liquid drip off and place in the hot skillet. Cook for about 2 minutes, or until golden brown on the bottom. Flip and cook another 2 minutes. Repeat if needed with remaining slices of bread.

Yield: 2 servings

Calories: 170

Fat: 4g

Fiber: 1g

Pumpkin Waffles

Pumpkin Waffles

WIW: Pumpkin Waffles

 

2 1/2 C. Bisquick

1 C. canned pumpkin

2 eggs, lightly beaten

1 C. milk

2 T. vegetable oil

2 T. pumpkin pie spice

Maple syrup to drizzle

 

Preheat your waffle iron. In a large mixing bowl, combine the first 6 ingredients with a spoon. Do not over mix, just combine well. When your waffle iron is hot, lightly spray it with a cooking spray. Add about a C. batter at a time if you’re making large waffles. Close lid and wait for waffle to reach your desired crispness. Remove and serve immediately with a drizzle of maple syrup.

Beef & Cider Pot

Beef & Cider Pot

Beef & Cider Pot

2 tsp. EVOO

1 ½ lb. Sirloin, cut into bite sized cubes

Worcestershire Sauce

Montreal Steak Seasoning (or Other Grill Seasoning or Coarse Ground Salt and Pepper)

2 medium White Skinned Potatoes, thinly sliced

1 medium Yellow-Skinned Onion, chopped

2 Carrots, peeled and diced

1 Turnip, peeled and diced

4 tsp. Flour

1 ½ C. Cider Vinegar, or white Vinegar

Handful chopped fresh flat-leaf Parsley

1 C. shredded Cheddar or Smoked Cheddar Cheese

 

Pour 1 tsp. EVOO in bottom of deep heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3-5 minutes. Sprinkle with Worcestershire sauce and grill seasoning. Remove meat and reduce heat to medium high. Add another tsp. EVOO and cover the bottom of the skillet with a layer of potatoes. Sprinkle with grill seasoning. Brown for 3-4 minutes on each side and remove. Add onion, carrot and turnip. Cook for 5 minutes. Sprinkle with a couple handfuls of flour and cook another minute. Add cider, parsley and beef cubes to pot. Mix ingredients well. Rest potato slices across top of skillet and cover with lid or foil. Reduce heat to low and simmer for a few minutes more, until veggies are just tender. Uncover and sprinkle potatoes with cheese. Place skillet under broiler to melt and brown cheese. Serve.

Bourbon Squash Soup with Parmesan Frico

Bourbon Squash Soup with Parmesan Frico

Bourbon Squash Soup with Parmesan Frico

2 tsp. extra-virgin olive oil, plus more for brushing
1 acorn or butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
1 med. yellow onion, chopped
2 celery ribs, chopped
2 med. carrots, chopped
1/2 hot red chile, seeded and chopped
2 garlic cloves, chopped
2 tsp. fresh thyme or 1 tsp. dried
1/4 C. bourbon whiskey
4 C. chicken stock, preferably homemade, or low-sodium store-bought

Frico:
1 C. freshly grated Parmesan cheese
2 tsp. all-purpose flour
2 T. pepitas (shelled pumpkin seeds) – I couldn’t find these and therefore left them out.
1 tsp. finely chopped rosemary or thyme leaves (optional) – I left out
A grind of black pepper (optional) – included
1/4 tsp. cayenne (optional) – included

Make the soup: Preheat the oven to 375. Brush olive oil on the cut sides of the squash and season with salt. Put the squash cut side down on a baking sheet, cover with foil, and roast for one hour, until tender. Remove from oven, turn the squash over, and let cool. Scoop the squash out of the rind and set aside the flesh. Lower the oven temperature to 350. In a large Dutch oven or stockpot over medium heat, warm the olive oil, then add the onion, celery, and carrots, and cook until soft, 8 minutes. Add the chile, garlic, and thyme, and cook until fragrant, 1 minute. Then, add the squash, whiskey, stock, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce the heat and simmer until slightly thickened, 20 minutes. Meanwhile, make the frico: Mix together in a small bowl the Parmesan, flour, pepitas, and any of the optional add-ins. On a baking sheet lined with parchment paper, make 1-T. piles of the mixture with a couple inches between each, and spread them out into ovals about 4 inches long and 2 wide. Bake in the oven until golden brown, 6 to 8 minutes. Let them cool on the baking sheet. If you have time, first allow the soup to cool, and then puree in batches or with an immersion blender; reheat before serving. If not, be aware that hot liquids can explode out of food processors and blenders; hold on to the lid with a kitchen towel and proceed carefully. Season to taste with salt and pepper. Tuck a frico into each bowl of hot soup, and serve.

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

1 T. olive or coconut oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. ground cardamom
dash of ground black pepper
sprinkling of crushed red pepper flakes
4 garlic cloves, minced

4 1/2 C. vegetable broth
1 large head of cauliflower, roughly chopped to the same size

1 C. canned coconut milk
fresh dill

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. Return to pot. (Can use immersion blender) Stir in coconut milk, garnish with dill to serve.

Pumpkin Risotto

Pumpkin Risotto

pumpkin-risotto5 1/2 to 6 cups homemade or low-sodium chicken or vegetable stock
1 cup pumpkin purée (not pumpkin pie filling)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
8 tablespoons (4 ounces) unsalted butter
8 ounces shallots (7 to 8), minced
1 3/4 cups arborio, carnaroli, or vialone nano rice
1 1/2 cups dry white wine, Italian preferred, such as Pinot Grigio or Pinot Bianco, or dry white vermouth
1 1/4 cups grated Parmesan cheese
6 to 10 large sage leaves, finely chopped (optional)

Place the stock, pumpkin, salt, pepper, and nutmeg in a medium saucepan over high heat on a burner near the one where you’ll be cooking the risotto. Stir to combine and bring to a gentle boil. Reduce the heat to a steady simmer. Set a large saucepan next to the first one on the stovetop, add the butter, and melt over medium heat. Add the shallots and cook, stirring, until they are translucent with a few brown edges, 6 to 7 minutes. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed. Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice. After you have used about 4 1/2 to 5 cups of the stock mixture (this will be about 30 to 35 minutes after you started adding the first 1/2 cup of stock), taste the rice to determine if it is very hard, firm, or al dente. You are looking for al dente, with the grains just a bit toothsome (a little resistant to the bite) but cooked — not hard or powdery. The rice should be enrobed in a creamy sauce and the grains should remain slightly al dente. If it is, you can move on to the next step. But it hasn’t reached that stage, add more stock, this time 1/4 cup at a time, stirring after each addition and tasting once it has been absorbed. It should take about 45 minutes for all of the stock mixture to be added and incorporated, but you might not need all of it, so it’s important to slow down to 1/4 cup at a time and taste every few minutes. Stir in the cheese and sage if using. Serve immediately. Risotto is not a make-ahead dish. Even if you finish it 15 minutes before serving and simply allow it to sit, risotto turns into a paste.

Pumpkin Spice Roll-Out Sugar Cookies

Pumpkin Spice Roll-Out Sugar Cookies

1 C. unsalted butter
3/4 C. light brown sugar, packed
1/2 C. turbinado sugar
3/4 tsp. baking powder
3/4 tsp. salt
2-1/2 tsp. pumpkin pie spice
1 egg
1 T. milk
3 1/4 All Purpose Flour (or 2-3/4 C. whole wheat flour)

Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely.

Autumn Pork Skillet

Autumn Pork Skillet

Autumn Pork Skillet1-3/4 to 2 lb. pork loin or tenderloin
garlic salt to taste
1 T. oil
1 C. apple juice
2 T. all-purpose flour
2 tart apples, cored and sliced
1 C. Sun-Maid Natural Raisins
1 C. whipping cream or half-and-half
1/3 C. green onion, sliced

Cut pork into 1/4-inch slices; sprinkle each slice with garlic salt. In a large skillet, brown pork slices in oil, a few slices at a time. Return pork and any juices to skillet. Combine apple juice and flour; pour into skillet. Add apple slices and raisins. Cook, stirring frequently, until mixture comes to a boil and thickens. Cover; reduce heat and simmer 10 minutes or until pork is tender. Remove pork, apples and raisins to a serving dish; keep warm. Bring pan juices to a boil; blend in cream or half-and half. Cook until slightly thickened. Pour cream mixture over pork, apples and raisins.

Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tarts

pumpkin-pie-pop-tarts-edit-srgb2 cups + 2 T. all-purpose flour, plus more for rolling
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 – 5 T. ice water

1 cup pumpkin puree
1/4 cup (2 oz) cream cheese, softened slightly (just don’t melt)
2 T. granulated sugar
2 T. packed light-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. of nutmeg
1/8 tsp. allspice
1 pinch salt
1 large egg yolk
1/2 tsp. vanilla extract
Icing
1 cup powdered sugar
2 T. half and half, plus more as needed
1/4 tsp. vanilla extract

For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 T. water and pulse several times, if it doesn’t come together in clumps add remaining 1 T. water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.

For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.

To assemble pop tarts: Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite). Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 T. of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.

For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp. at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

3532f0a9578bb43a4b1479474e5a70758 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.

Braised Beef Shanks

Braised Beef Shanks

b0bf26ffa67087ab92469a5d88bdfa5f3 tablespoons olive oil
5 pounds beef shanks, 2-3 large, roughly 2-3″ thick
Salt and pepper
3 shallots, minced
1 tablespoon all-purpose flour
4 sprigs fresh rosemary, large
29 4/5 ounces Guinness draught, 2 cans
Polenta, cooked
2 tablespoons blue cheese, for topping

Preheat oven to 325ºF. Heat the oil in a large, heavy-bottomed braising pan over medium-high heat. Season the beef shanks with salt and pepper. Sear the beef shanks, cooking for about 7 minutes on each side until a dark brown crust forms. Remove them from the pan and set aside. Add in the shallots to the pan. Cook for 5 minutes, until softened. Add in the flour and continue to cook another 3-4 minutes, until the flour is golden brown. Add the beef shanks back to the pot along with the rosemary sprigs. Pour the Guinness over them. Cover the braiser and move the pan to the oven. Braise in the oven for 3 hours. Remove from the oven. Uncover and pull the beef shanks from the sauce. Pull apart slightly on a plate. Skim any excess grease from the top of the sauce remaining in the pan. Cook the sauce over medium-high heat for 4 minutes or until thickened slightly. Add the meat back in pan and serve over polenta along with the bones, if desired. Sprinkle with blue cheese.

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

 

2 tangerines or 1 orange, peeled and segmented

3 Honeycrisp apples, cored and thinly sliced

1 tsp. pumpkin pie spice

1 T. dark brown sugar

1 quart (32 fluid ounces) water

 

In the Instant Pot, combine the tangerine segments, apples, pumpkin pie spice, brown sugar, and water. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally. Use a potato masher to mash up the fruit in the pot. Strain the cider through a fine-mesh sieve (discard the solids). Serve the cider hot.

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

 

2 ½ C. Water

1 C. steel cut oats; do not use the quick cooking variety

1/2 C. canned pumpkin

1 tsp. pumpkin pie spice

1/4 tsp. salt

1/3 C. brown sugar

3 C. water

1 C. half & half or alternative milk – optional, to serve

1/2 C. toasted nuts for optional topping

 

  1. Place the water, oats, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and sea salt in an electric pressure cooker and stir to combine. 2. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 15minutes. 3. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. 4. Stir in the walnuts and serve with a drizzle of milk of your choice, if desired, to cool the oats faster.
Braised Turnips, Chestnuts, and Apples

Braised Turnips, Chestnuts, and Apples

Braised Turnips, Chestnuts, and Apples

 

3 medium turnips, cut into wedges

3 large apples, cored and cut into wedges

2 red onions, julienned

4 garlic cloves, minced

Extra virgin olive oil

12 ounces roasted or cooked chestnuts

6 thyme sprigs

1 rosemary sprig

½ C. dry white wine

1 C. chicken broth

2 tsp. tomato paste

1 T. honey

Kosher salt

Freshly ground black pepper

Garnish: toasted pumpkin seeds and fried sage leaves

 

Preheat oven to 325°F. Heat a large sauté pan or Dutch oven, lightly coated with evoo over medium heat. Brown turnips, apples, and red onions in batches, for 5 to 7 minutes, until caramelized and deep brown. Add garlic to the last batch, and continue cooking until soft and fragrant, about 3 to 5 minutes. Add all vegetables back to the pan, plus chestnuts, thyme, rosemary, white wine, and chicken broth. Add tomato paste and honey; stir to coat all ingredients. Transfer vegetables to an ovenproof casserole dish with a tight fitting lid. Cover and place in a 325°F oven. Braise for 1 hour, or until the vegetables are tender and the braising liquid has been absorbed. Uncover and return pan back to the oven for 10 minutes more. Before serving, remove thyme and rosemary stems. Garnish with Fried Sage Leaves and Toasted Pumpkin Seeds.

Brandied Pumpkin Soup

Brandied Pumpkin Soup

Brandied Pumpkin Soup

1/2 C. butter
1/2 C. chopped onion
1/2 tsp. each ground ginger and nutmeg
3-1/2 C. chicken broth
3 C. canned pumpkin
1 C. half-and-half
2 T. brandy
Salt and pepper to taste
Crouton Garnish

In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons. Makes 2 quarts.

French Beef Stew

French Beef Stew

20910281 1/2 pounds cubed beef stew meat
1/4 C. all-purpose flour
2 T. vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp. dried thyme
2 T. Dijon-style prepared mustard
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Autumn’s Pumpkin Muffins

Autumn’s Pumpkin Muffins

2 C. Original Bisquick Mix

1/2 C. canned pumpkin puree

1/4 C. vegetable oil

1/4 C. sugar

14 C. milk

1 T. pumpkin pie spice

1 tsp. cinnamon

1 egg

1/2 C. chopped pecans

1/2 C. raisins

 

Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.

 

Yield:

Calories:

Fat:

Fiber:

 

Pumpkin Seed Snacks

Pumpkin Seed Snacks

2 C. Pumpkin Seeds

1 tsp. Oil

1 tsp. Melted Butter

Salt

Wipe pumpkin seeds, but do not wash — they absorb too much water.  Mix oil and water and pour over seeds.  Toss to coat.  Sprinkle with salt.  Bake at 350 degrees for about 30 minutes or until golden brown and crisp.

 

Butternut Squash Gratin

Butternut Squash Gratin

Butternut Squash Gratin

 

3 T. butter

1 large onion, chopped

2 tsp. garlic

1 large butternut, peeled, seeded, and cut into chunks

1 T. brown sugar

¾ cup broth

1 cup sharp cheddar cheese, grated

1 cup Gruyere cheese, grated

1 cup bread crumbs

1 T. Rosemary

1 T. Thyme

 

Grease bottom and sides of slow cooker. Over medium-high heat melt butter in skillet. Add onions and garlic. Continue cooking over medium heat until onions turn golden brown. Add the butternut squash and brown sugar. Cook, stirring occasionally until squash begins to brown, but is still firm in the middle. Put squash mixture into slow cooker, pour in broth and stir well. Cover and bake 1 1/2 hour on low. While cooking mix together cheeses, bread crumbs, and spices. After 1 1/2 hour remove lid and sprinkle squash with cheese mixture. Continue baking for 15 more minutes until cheese is melted.

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

 

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

4 teaspoons apple butter

1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese

8 thin slices prosciutto

2 small shallots, halved

4 garlic cloves, smashed

1-2 Honeycrisp apples, cut into 10-12 wedges

1 sprig fresh rosemary

2 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons salted butter

12 fresh sage leaves

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/2 cup apple cider

 

Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp. apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve alongside rice pilaf. Enjoy!

Pork Chops ‘n’ Pierogi

Pork Chops ‘n’ Pierogi

Pork Chops ‘n’ Pierogi

8 frozen potato and onion pierogi

2 bone-in pork loin chops (3/4 inch thick)

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

4 tablespoons butter, divided

1 medium sweet onion, sliced and separated into rings

1 medium Golden Delicious apple, cut into 1/4-inch slices

1/4 cup sugar

1/4 cup cider vinegar

 

Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple; sauté until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

 

Serving Size: ½ recipe

Calories: 730

Fat: 33g

Fiber: 5g