8 oz gemelli, rotini, or ziti
1 lb broccoli, tops cut into florets and stems peeled and sliced
1 Tbsp butter
2 tsp dried basil
4 1/2 tsp all-purpose flour
1 cup reduced-sodium chicken broth
2/3 cup milk
3/4 tsp salt
1 small rotisserie chicken, meat pulled off the bone (2 1/2 - 3 cups total)
1/2 cup shredded Cheddar
1. Boil pasta. Add broccoli during last 5 minutes. Drain.
2. Melt butter with basil in pasta pot and stir in flour. When light brown, whisk in broth, milk, and salt. Bring to a boil.
3. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.
Source: Prevention magazine
Tuesday, October 19, 2010
Pumpkin Soup with Chorizo
From Prevention Magazine, November 2010
Diced chorizo (or other sausage)
2 Tbsp olive oil
2 Tbsp butter
Sweet onion, chopped
Celery, chopped
2 peeled and diced apples
Salt and pepper
Cinnamon
Nutmeg
16-ounce canned pumpkin
Chicken stock
Heavy cream
Brown diced chorizo (or other sausage) in 2 Tbsp each olive oil and butter. Remove from the pan and saute chopped sweet onion and celery. Add 2 peeled and diced apples and cook a few minutes longer. Season with salt, peppr, cinnamon, and nutmeg. Stir in a 16-ounce can of pumpkin and chicken stock to thin it somewhat, and let simmer about 30 minutes. Finish with a touch of heavy cream, season again, add the chorizo, and serve.
Try #1 - October 2010
This was very interesting. I used Italian sweet sausage, which wasn't exactly the right choice for this soup. Next time I would pick a spicier sausage, to balance out the sweetness of the soup. I'm also glad I let it simmer for a while (sometimes we're in a hurry to eat!), because it really thickened the soup up. I added plain yogurt on each serving instead of cream at the end - another good way to cut the sweetness a bit. This might be a once-a-season soup for us.
Diced chorizo (or other sausage)
2 Tbsp olive oil
2 Tbsp butter
Sweet onion, chopped
Celery, chopped
2 peeled and diced apples
Salt and pepper
Cinnamon
Nutmeg
16-ounce canned pumpkin
Chicken stock
Heavy cream
Brown diced chorizo (or other sausage) in 2 Tbsp each olive oil and butter. Remove from the pan and saute chopped sweet onion and celery. Add 2 peeled and diced apples and cook a few minutes longer. Season with salt, peppr, cinnamon, and nutmeg. Stir in a 16-ounce can of pumpkin and chicken stock to thin it somewhat, and let simmer about 30 minutes. Finish with a touch of heavy cream, season again, add the chorizo, and serve.
Try #1 - October 2010
This was very interesting. I used Italian sweet sausage, which wasn't exactly the right choice for this soup. Next time I would pick a spicier sausage, to balance out the sweetness of the soup. I'm also glad I let it simmer for a while (sometimes we're in a hurry to eat!), because it really thickened the soup up. I added plain yogurt on each serving instead of cream at the end - another good way to cut the sweetness a bit. This might be a once-a-season soup for us.
Bean and Barley Soup
From back of Trader Joe bag :)
2 cups TJ's 17 Bean and Barley Soup Mix
2 32oz vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp dried basil
1 clove garlic, crushed
2 Tbsp olive oil
1 bay leaf
1/2 tsp Italian seasoning
1 can canned tomatoes
salt and pepper, to taste
1. Soak beans overnight (optional) in a large pot of water, then rinse and drain. Pour 4 cups of vegetable broth into pot with the beans.
2. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt and pepper to desired taste. Makes about 8 hearty servings.
To quick soak dried beans: In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for 1 hour.
2 cups TJ's 17 Bean and Barley Soup Mix
2 32oz vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp dried basil
1 clove garlic, crushed
2 Tbsp olive oil
1 bay leaf
1/2 tsp Italian seasoning
1 can canned tomatoes
salt and pepper, to taste
1. Soak beans overnight (optional) in a large pot of water, then rinse and drain. Pour 4 cups of vegetable broth into pot with the beans.
2. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt and pepper to desired taste. Makes about 8 hearty servings.
To quick soak dried beans: In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for 1 hour.
Monday, October 18, 2010
Roasted Butternut Squash and Garlic Lasagna
3 pounds butternut squash, halved and seeded
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 cup unsalted butter
2 tablespoons minced garlic
1/4 cup all-purpose flour
1 quart milk
salt and ground black pepper to taste
1 cup heavy cream
9 no-cook lasagna noodles
1 1/3 cups finely grated Parmesan cheese
1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
3. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
4. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
5. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
6. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Try #1 - October 26, 2010
This was very good, although a bit time-consuming. I also skipped the whipped cream step - it seemed a bit excessive to me, and I didn't have heavy cream nor did I want to take the time (or extra dishes) necessary to make it. I think the dish was rich enough without the addition of the cream. But very good - I would make it again.
Butternut Squash Stuffed Shells
2 butternut squash, quartered and seeded
3 cloves garlic
1/2 cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin (or sweet onion)
2 tablespoons brown sugar
1/4 cup butter
3 tablespoons all-purpose flour
3 1/2 cups cream (can use whole milk)
2 tablespoons goat cheese (can use feta cheese)
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley
1. Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
2. Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
3. Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
4. Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.
Note: Some reviewers of this recipe suggested adding the cheese to the squash mixture inside the shells, instead of putting it in the sauce.
3 cloves garlic
1/2 cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin (or sweet onion)
2 tablespoons brown sugar
1/4 cup butter
3 tablespoons all-purpose flour
3 1/2 cups cream (can use whole milk)
2 tablespoons goat cheese (can use feta cheese)
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley
1. Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
2. Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
3. Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
4. Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.
Note: Some reviewers of this recipe suggested adding the cheese to the squash mixture inside the shells, instead of putting it in the sauce.
Butternut Squash Bake
From allrecipes.com
1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese (can use feta)
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
4. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese (can use feta)
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
4. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Friday, October 8, 2010
Black Bean Burgers
From Whitney's blog
1 (16 ounce) can black beans, drained and rinsed or 2 cups
1/2 diced bell pepper
1/2 cup corn
1/2 onion diced
1/2 tbls minced garlic
1 egg
1 tbls chili powder
1/2 tbls cumin
1/2 tsp chipotle
1/2 cup bread crumbs
1. Preheat oven to 375 and lightly oil a baking sheet.
2. In a food processor grind bell pepper, corn, onion, garlic and beans. Put paste on plate and lay paper towels over it and press any excess moisture out of the paste.
3. In a bowl, stir together egg, chili powder, cumin, and chipotle add in veggie and bean paste.Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
4. Place patties on baking sheet and bake about 10 minutes on each side.
1 (16 ounce) can black beans, drained and rinsed or 2 cups
1/2 diced bell pepper
1/2 cup corn
1/2 onion diced
1/2 tbls minced garlic
1 egg
1 tbls chili powder
1/2 tbls cumin
1/2 tsp chipotle
1/2 cup bread crumbs
1. Preheat oven to 375 and lightly oil a baking sheet.
2. In a food processor grind bell pepper, corn, onion, garlic and beans. Put paste on plate and lay paper towels over it and press any excess moisture out of the paste.
3. In a bowl, stir together egg, chili powder, cumin, and chipotle add in veggie and bean paste.Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
4. Place patties on baking sheet and bake about 10 minutes on each side.
Butternut Squash Soup with Sage
1 tablespoon vegetable oil
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups chicken broth
1 tablespoon butter or margarine
12 fresh sage leaves (or 1 tsp dried)
1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Source: allrecipes.com
Try #1 - October 8, 2010
This was a thick, creamy, filling soup. We didn't have any sage, so I added a little cinnamon to the soup instead. We served it with fresh bread. A delicious fall soup!
Try #1 - November 5, 2012
I guess the last time I made this was 2 years ago... and it was just as good this time around! I do now have rubbed sage, so I added 1 tsp of that to the soup. Really yummy, although Abby said she didn't like it... not sure why, since at first she told me it tasted like honey...
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups chicken broth
1 tablespoon butter or margarine
12 fresh sage leaves (or 1 tsp dried)
1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Source: allrecipes.com
Try #1 - October 8, 2010
This was a thick, creamy, filling soup. We didn't have any sage, so I added a little cinnamon to the soup instead. We served it with fresh bread. A delicious fall soup!
Try #1 - November 5, 2012
I guess the last time I made this was 2 years ago... and it was just as good this time around! I do now have rubbed sage, so I added 1 tsp of that to the soup. Really yummy, although Abby said she didn't like it... not sure why, since at first she told me it tasted like honey...
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