Twice baked sweet potatoes

From Taste of Home, October 2010

2 medium sweet potatoes
2 oz cream cheese
2 T sour cream
1 T butter
1/4 t salt
2 T brown sugar
1/2 t cinnamon

Scrub potatoes; pierce with a knife or fork to vent.  Bake 50-60 minutes at 425.  Cut a thin slice off the top, scoop out the pulp, leaving a thin layer with the skin, and mash.  Add cream cheese, sour cream, butter and salt. Mix well.

Spoon mixture back into potato shells.  Sprinkle with brown sugar and cinnamon.  Bake 10-15 minutes longer at 425.

Chai spiced winter squash puree

From myrecipes.com

10 c peeled butternut or other winter squash, cut in 1" cubes
2 T olive oil
1/2 t salt
1/4 t cinnamon
1/4 t pepper
1/8 t ground ginger
1/8 t ground cardamom
1/8 t cumin
dash of white pepper
dash of ground cloves
2 large shallots, peeled and quartered
1 large onion, cut in 1" pieces
1/4 c water
1 T brown sugar

Combine all but water and sugar, tossing well to coat.  Place on lined jelly roll pan and bake at 375 for 50 minutes or until tender.  Process with water and brown sugar in a food processor or blender until smooth.

French onion soup

This is really good--never had better in any restaurant.  The recipe is from Southern Living and makes 8 generous servings.  And it's really easy to make.

6 large sweet onions, sliced thin
1/4 c butter, melted
1/2 t salt
1/2 t pepper
32 oz beef broth (I used homemade)
2 cans beef consommé
1/4 c dry white wine
1 t thyme

Combine onions, melted butter, salt and pepper in slow cooker and cook 8 hours on low.  Stir in broth, consommé, wine and thyme and cook 15 minutes more (or until hot).

Cut 2" thick slices of French bread and top with shredded Gruyere cheese.  Put under the broiler until cheese melts.

Ladle soup into crocks and submerge cheese bread in broth.

Mulled cider

A great warm spiced cider for the holidays!


Qty Measure Ingredient
------------------------------------------------------------
1 quart cider
1/4 cup orange juice
1/4 cup brown sugar
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon ginger
1 cinnamon stick

Instructions: Heat cider and orange juice in a large saucepan.  Add spices.  Bring almost to a boil, stirring occasionally.  Remove from heat, cover and let steep for an hour.  Remove cinnamon; reheat and pour into mugs.  Serve with fresh cinnamon stick stirrers.

Avocado tomato mozzarella salad

This is from www.justaspoonfulof.com.  Just in time for tomato season.  This is simple and really delicious.

2 avocados, peeled, pitted and cut in cubes
3 tomatoes, peeled and cut in cubes
1 ball of fresh mozzarella, cut in cubes
2 T olive oil
10-15 basil leaves, chopped or 2 t dried basil
salt and pepper to taste

Put the tomatoes, avocados and mozzarella in a bowl.  Drizzle with olive oil.  Add basil, salt and pepper.  Serve immediately

Roast chicken (slow cooker)

This delicious recipe is from Fix it and Forget It.  Had it last night with one of our fresh chickens.

1 T salt
2 t paprika
1 1/2 t onion powder
1 1/2 t garlic powder
1 1/2 t basil
1 t dry mustard
1 t cumin
2 t pepper
1/2 t thyme
1/2 t savory

2 T butter
2 c chopped onion
(original recipe also calls for 1 c chopped green pepper but I don't use)

1 roasting chicken

Combine the seasonings in a small bowl.

Saute the onion (and pepper, if you use it) and 3 T seasoning mix in butter until onions are golden.  Stuff chicken cavity with cooled onions.  Sprinkle the outside of the chicken with the remaining 1 T seasoning and rub in well.

Put the chicken in the slow cooker, cover and cook on low for 6 hours.

Put the juice from the chicken, the onions from the cavity, and 1/4 c flour in a saucepan and cook until thickened.  Add broth if you like it thinner.

Blueberry cake

3 T butter
1/2 c sugar
2 large eggs
1/2 t vanilla
1/2 c sour cream
1 c plus 2 T flour
1/2 t baking soda
1/4 t salt
1 1/2 c blueberries

Line the bottom of a slow cooker with parchment paper.  Coat the paper and the sides of the crock with cooking spray.

Cream butter and sugar until fluffy.  Add eggs, one at a time, vanilla and sour cream, beating until well mixed.  Add 1 c flour, baking soda and salt and beat just until mixed (do not overbeat).  Toss blueberries in 2 T flour and fold into batter.  Spread batter in slow cooker.  Cover and cook on high until cake tester comes out clean (2 1/4-2 1/2 hours).

This moist, yummy cake is from Not Your Mother's Slow Cooker (Hensperger).  I cut back the sugar to 1/3 c and didn't miss it at all.  Great way to use some fresh blueberries.  If you use frozen, they must be thawed before cooking in the slow cooker.

Rhubarb slush

Here's a summer beverage treat.

Rhubarb slush

Source:   Taste of Home, 5/09
Website:  www.tasteofhome.com


Qty Measure Ingredient
------------------------------------------------------------
8 Cup rhubarb, diced
16 Ounce strawberries, frozen
3 Cup Sugar
8 Cup Water
1 pkg strawberry gelatin
1/2 Cup lemon juice

Instructions: Bring rhubarb, strawberries, sugar and water to a boil.  Reduce heat and simmer 5-10 minutes, until rhubarb is tender.  Press through a sieve; discard pulp (instead, I puree in my VitaMix blender and don't discard anything).  Stir in gelatin and lemon juice until dissolved.  Freeze, stirring occasionally.

May be frozen for up to 3 months.

To serve, mix equal parts frozen rhubarb mixture and ginger ale (I prefer 7-Up).

Asparagus fritters

Oh, boy, try these for a real treat.  Absolutely delicious.

Asparagus fritters

1 c cold water
2/3 c yellow cornmeal
1/2 c flour
1/3 c cornstarch
1 egg, lightly beaten
1 t baking powder
1/2 t salt
1 pound asparagus, trimmed
1/2 c Dijon-style mustard
2 T fresh dill
2 T honey

Place an ovenproof dish in the oven; preheat to 200.

Dip:
Mix mustard, dill and honey

Batter:
Whisk together water, cornmeal, flour, cornstarch, egg, baking powder and salt.  Batter will be lumpy.

Heat 1" of oil in a large skillet.  Dip asparagus spears in batter, letting excess drip into bowl.  Slide 4-5 spears into oil at a time, frying until golden.  Remove with tongs.  Drain on paper towels, then put in dish in oven to keep warm.

Serve fritters with dipping sauce.

Cocoa meringues with berries

Another winner from Taste of Home.  This is just heavenly.  The original recipe was for 2 servings; I doubled it, and that is how I posted it below.  It makes 4 desserts.

Cocoa meringues with berries

2 egg whites

1/4 t cream of tartar

a dash of salt

6 T sugar, divided

2 T cocoa

1/2 t vanilla

2 T finely chopped unsweetened chocolate (did not double this)

2 T sugar (did not double this)

2 t cornstarch

4 T orange juice

2 T water

1 c blueberries (calls for fresh or frozen; I recommend fresh)

1 c raspberries (calls for fresh or frozen; I recommend fresh)

Let egg whites stand 30 minutes to come to room temperature.  Add cream of tartar.  Beat to soft peaks.  Gradually beat in 4 T sugar.  Combine cocoa and remaining 2 T sugar; add to meringue with vanilla.  

Beat to stiff peaks.  Fold in dark chocolate.

Drop four mounds onto baking sheet covered with parchment paper.  Hollow the center slightly with the back of a spoon.  Bake at 275 for 50-60 minutes.  Turn oven off and leave meringues in oven for another hour.

Combine sugar, cornstarch, orange juice and water in a small saucepan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from heat and stir in berries; allow to come to room temperature then spoon over meringues.

Chicken stew with balsamic roasted vegetables

From Taste of Home

Chicken stew with balsamic roasted vegetables

4 c unpeeled red potatoes, 3/4" cubes (I used whole creamer potatoes)

2 c whole baby carrots

1 c coarsely chopped red onion

2 T balsamic vinegar

1 T olive oil

1 t minced garlic

1 1/2 t thyme, divided

1 1/2 t rosemary, divided

1 t tarragon

1/2 t salt

1/2 t pepper

1 c fresh green beens

1/2 c dry white wine

6 boneless skinless chicken breasts, 1" cubes

3 c chicken broth, divided

2 T cornstarch

Spray a roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 t thyme, 1 t rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered, at 425 for 15 minutes, stir, and roast for another 15 minutes.  Add green beans, stir and roast an additional 10 minutes.

Pour wine into large stock pot.  Add 1/2 t thyme and 1/2 t rosemary.  Bring to a boil; add chicken and cook over medium heat about 10 minutes.

Add roasted vegetables and 2 1/2 c broth.  Mix remaining broth with cornstarch until smooth and add to chicken and vegetables.  Cook until bubbly and thickened.

Broccoli with garlic butter and cashews

A few delicious new recipes; I'll post them in three separate posts so you can find them more easily by title.
 

Broccoli with garlic butter and cashews

Steam 1 1/2 lbs of broccoli.

Melt 1/3 c butter; add 1 T brown sugar, 3 T soy sauce, 2 t vinegar, 1/4 t pepper and 2 cloves of garlic (minced).

Pour over the broccoli then sprinkle with 1/3 c chopped salted cashews.

Simple, quick and yum!!!

Balsamic glazed beets

OK, you gotta understand.  I hate beets.  I just hate them.  Does that give you an idea how good this recipe must be?

Balsamic glazed beets with goat cheese

3 lb beets, peeled and sliced
1 c apple juice
1/2 c balsamic vinegar
2 cloves garlic, minced
1 t salt
1/4 c chopped walnuts
1 T cornstarch
1 T water
1/4 c crumbled goat cheese with herbs (1 oz)

Spray a 3-4 qt slow cooker with cooking spray.  In cooker, mix beets, apple juice, vinegar, garlic and salt.

Cover and cook on High for 3-4 hours.

When beets are nearly cooked, toast walnuts in a dry skillet over medium heat, stirring frequently, until light brown (5-10 minutes).

Mix cornstarch and water; stir into beets and cook on High 5-10 minutes longer to thicken.  Sprinkle with cheese and walnuts.

Potato stackers

Fun to make, fun to eat.  From potatogoodness.com.

6-8 potatoes, 2" diameter, sliced thin

Stir together with one of the following dressings, coating all potato slices; stack in greased muffin tins (scrape all the dressing onto the potatoes after stacking) and bake at 400 for about 25 minutes.

Garlic and olive oil
2 T olive oil
3 cloves garlic, minced
salt and pepper

Saute the garlic in oil until fragrant (2 minutes or so).


Pesto parmesan
1/2 c shredded Parmesan
3 T pesto
salt and pepper


Italian
1/2 c shredded Mozzarella
1/2 c marinara sauce
salt and pepper

GF sandwich bread

Not bad, as GF goes; not great after the first day, as GF goes.  I freeze it then toast it when I want to use it.

1 T yeast
1 T sugar
1 1/3 c very warm tap water

2 1/2 c brown rice flour
1 1/4 c sorghum flour
1 1/4 c tapioca flour
2 1/2 t xanthan gum
1 t salt

2 eggs
1 1/2 T oil
1 t cider vinegar

Combine yeast, sugar and water in mixer bowl; let rest until foamy.

Combine dry ingredients with a whisk.

Mix eggs, oil and vinegar.

Add all to yeast mixture in mixer bowl.  Beat on medium for 4 minutes.  Spray the bottom only of a 9" x 5" glass loaf pan.  Pour batter into pan and smooth/shape a nice rounded top.  Loosely cover (I use a tea towel) and let rise 20 minutes in a warm place.

Bake at 350 for 48-50 minutes.  Turn off oven and open door for a minute to reduce the temperature.  Close oven again and leave loaf in oven 10-15 minutes more.

Remove from oven; loosen sides of loaf and turn out onto a wire rack.  Don't cut until cool (I NEVER follow this instruction; I eat a heel as soon as I can!).

Cranberry chutney--served this over brie melted in the microwave.

Qty Measure Ingredient
------------------------------------------------------------
1 Cup Water
3/4 Cup Sugar
12 Ounce Cranberries
1 Cup apple, peeled, cored and diced
1/2 Cup cider vinegar
1/2 Cup Raisins
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Allspice
1/8 Teaspoon Clove

Instructions: Bring water and sugar to a boil.  Add cranberries, apples, cider vinegar, raisins and spices.  Return to a boil, then simmer gently for 10 minutes, stirring often.

Pour mixture into a mixing bowl.  Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or refrigerate.  Bring to room temperature before serving.

Turkey leftover soup

Qty Measure Ingredient
------------------------------------------------------------
Bones of roasted turkey
1 Cup lima beans, dried
4 Stalk Celery, sliced
3 Large carrots, sliced
18 Ounce tomatoes, diced
1 onion, chopped
3 Sprig Parsley
s and p to taste
3 qt Water
1 Large potato, diced
10 Ounce green beans, frozen
5 Ounce peas, frozen
2 Teaspoon poultry seasoning

Instructions: Combine turkey bones, lima beans, celery, tomatoes, onion, parsley, salt and pepper.  Cover with water.  Simmer 2-3 hours or until lima beans are soft.

Using slotted spoons, remove bones carefully.  When cool enough, remove meat from bones and add back to pot.

Add potato, carrots and frozen vegetables and simmer 1 hour more.

Winter squash:  honey spice squash

Qty Measure Ingredient

------------------------------------------------------------

1/4 Cup butter, melted

1/4 Teaspoon Cinnamon

1/2 Teaspoon Salt

1/4 Teaspoon Ginger

1/3 Cup Honey

1 apple, sliced into rings

1 Large buttercup squash

Instructions: Cook and mash squash.  

Mix butter, cinnamon, salt, ginger and honey.

Layer squash with sauce and apple rings, ending with squash and sauce.  Bake at 350 for 15 minutes.