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Kale Chips

Ingredients

 

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems remove
1 Tablespoon olive oil

Directions

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool

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Cabbage Patch Soup

Ingredients

2 tablespoons olive oil
1 onion, (or shallot!)chopped
1 tablespoon all-purpose flour
6 cups chicken broth
1 cup cooked chicken, cut into small pieces
½ head of green cabbage, shredded
1 cup sliced carrots
1 Red Bell Pepper, diced
1 lb. fingerling potatoes cut into chunks
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream 

Directions

Heat the oil in a large saucepan over medium heat. Sauté the onion or shallot in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.

Next, add the chicken, cabbage, carrots, red bell pepper, fingerling potatoes, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the sour cream 1 minute before serving. Allow to heat through and remove bay leaf. Serve with some slices of warm crusty bread, such as garlic bread.

Serves 6

Adapted from Allrecipes.com

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Maple Glazed Acorn Squash Rings

A lightly spiced brown sugar and maple syrup mixture makes a delicious glaze for these baked acorn squash rings. These baked squash rings make the perfect fall side dish.

Ingredients:
2 medium acorn squash, cut crosswise into 1/2-inch slices
Salt and pepper
3/4 cup apple juice
2/3 cup light brown sugar, packed
1/4 cup maple syrup
1/4 teaspoon salt
Dash ground cinnamon
3 tablespoons butter

Directions:
Line a large baking pan — such as a large jelly roll pan or two smaller pans — with foil; lightly grease or spray with nonstick cooking spray. Heat oven to 350°.

Slice the squash into 1/2 to 1-inch rounds. Cut centers out of each squash slice with a knife or a biscuit cutter about the size of the seed area.

Arrange slices on the baking sheet, overlapping slightly if necessary. Sprinkle lightly with salt and pepper and pour apple juice over the rings. Cover the pan tightly with foil and bake for 30 minutes, or just until the squash rings are tender.

Meanwhile, in a small saucepan, combine the brown sugar, maple syrup, salt, cinnamon, and butter. Bring to a simmer and cook, stirring, until sugar is dissolved. Spoon the mixture over the squash and continue baking, uncovered, for about 20 minutes, or until squash rings are tender.

Serves 6

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Banana Nut Muffins

Ingredients:

2 large eggs.

2 large ripe bananas, mashed.

1 stick of butter, softened.

2 cups of all-purpose flour.

1 cup of sucanant, or granulated sugar.

1 cup of buttermilk.

½ cup of chopped pecans.

1 teaspoon of vanilla extract.

1 teaspoon of salt.

1 teaspoon of baking powder.

½ teaspoon of baking soda.

 

Directions:

Preheat your oven to 400°F (200°C) and grease 12 standard size muffin-pan cups.

Beat together the butter and granulated sugar until light and fluffy.

One at a time, add the eggs, beating thoroughly after each is added.

Beat in the bananas until the mixture is smooth.

Mix together the flour, salt, baking powder and baking soda.

Alternately stir the flour mixture and the buttermilk into egg mixture until the dry ingredients are just moistened.

Stir in the chopped pecans and vanilla extract.

Spoon the batter into the greased muffin pans, filling about two-thirds.

Bake for around 20 minutes or until golden brown.

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Spiced Poached Pears

Recipe provided by Ashley Rodriguez

You can replace the wine with all pear juice, apple juice or simply water – although the flavor won’t be as rich.

 

Ingredients

1 750-ml bottle dry white wine

2 cups pear juice or pear nectar

1 1/4 cups sugar

12 whole green cardamom pods, crushed in resealable plastic bag with mallet

4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)

2 cinnamon sticks, broken in half

5 large firm but ripe bosc pears (3 to 31/4 pounds), peeled

 

Directions

Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.

Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

Serve your warm poached pears on their own, over vanilla ice cream (oh and caramel sauce!) or over this very creamy and deliciously easy panna cotta (see recipe below).

 

Adapted from Epicurious

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Ginger & Cardamom Panna Cotta with Spiced Pears

Recipe provided by Ashley Rodriguez

Feel free to leave out the ginger and/or cardamom – the recipe remains to be incredible.

 

Ingredients

4 cups (1l) heavy cream (or half-and-half)

1/2 cup (100g) sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

7 whole Cardamom pods, cracked

1 inch piece of ginger, peeled and cut into four pieces

1/4 tsp ground ginger

2 packets powdered gelatin (about 4 1/2 teaspoons)

6 tablespoons (90ml) cold water

 

Directions

1.   Heat the heavy cream, sugar, ginger and cardamom in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

      (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2.   Lightly oil eight custard cups with a neutral-tasting oil.

3.   Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4.   Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5.   Divide the panna cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.

6.   If you’re pressed for time, pour the panna cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

7.   Run a sharp knife around the edge of each panna cotta and unmold each onto a serving plate, and garnish as desired.

Serve with poached pears and a drizzle of their poaching liquid.

 

Adapted from David Lebovitz

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Oven-Roasted Parsnips

Ingredients

  • 1 1/2 lbs parsnips, peeled and julienned
  • 3 tablespoons olive oil
  • 2 pinches cayenne, or paprika (to taste)
  • 1/4 teaspoon sea salt (or more, to taste)
  • 2 cloves garlic, peeled and minced
  • Optional: 1 ½  teaspoon rosemary or thyme

Directions

  1. Position rack in the bottom of the oven, and preheat oven to 450-degrees.
  2. Place parsnips in a large bowl and sprinkle with olive oil, cayenne and sea salt, tossing well to ensure everything is coated well.
  3. Layer parsnips on baking sheet in single layer, and empty the remaining oil mixture on top of them.
  4. Roast 15 minutes in the oven, stirring occasionally.
  5. Remove baking sheet from oven and sprinkle with the garlic and optional rosemary or thyme and roast until well browned, about 15 minutes longer.
  6. Let cool slightly, adjust salt if necessary and serve.

Serves 4                         Adapted from  www.recipezaar.com/Oven-Roasted-Parsnips-17407

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Roasted Yams

A delightfully simple and delicious way to prepare yams without using extra sweetening. Serves 4

Ingredients

  • 2 large yams, cut into 1/4 inch thick rounds
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup olive oil or melted butter

Directions

  • 1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil OR parchment paper.
  • 2. Arrange the slices of yams in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil or melted butter over them as evenly as possible.
  • 3. Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

from www.allrecipes.com

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Home Made Macaroni and Cheese


7 ounces macaroni                                1/4 cup butter

3 tablespoons all-purpose flour          2 cups milk

1 (8 ounce) package cream cheese      1/2 teaspoon salt

1/2 teaspoon black pepper                    2 teaspoons Dijon mustard

2 cups shredded Cheddar cheese        1 cup dry bread crumbs

2 tablespoons butter

 

Preheat oven to 400 degrees F (200 degrees C).

Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.

Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.