stuffed delicata squash

With the Holidays coming up, I thought I'd share my favorite fancy vegetarian main dish. Perfect for anyone with turkey envy. :) Adapted slightly from here.


3 medium Delicata squashes, halved and seeds removed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium apples, peeled, cored and finely chopped
2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 cup raisins
1 teaspoon dried thyme
1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts)
1 cup cottage cheese
2 eggs
3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping
1/2 cup grated Parmesan cheese, plus more for topping
2 tablespoons unsalted butter, cut into small cubes


Directions:

1. Adjust oven rack to middle position and preheat oven to 375°F. Rub squash with one tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.

2. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.

3. Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well. Remove squash from oven and divide filling evenly among 6 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with cubes of butter. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

easiest stove-top macaroni & cheese

For those nights where you need dinner in 15 minutes but don't have a box of mac & cheese on hand...or just prefer something easy that tastes way better than the box!


1/2 pound of pasta (elbows, mini shells, mini ziti, etc.)
1/2 cup heavy cream
5 slices American cheese
1/4 cup grated cheddar
2 tablespoons grated parmesan


1. Cook pasta according to instructions. Drain and set aside.
2. Heat cream in same pasta pot over medium heat. Add American cheese, stir. Add remaining cheeses and stir until melted.
3. Taste for desired cheesiness; add more cheese or cream as needed.
4. Return cooked pasta to pot and mix well.

vermont apple pie

This is the recipe printed on the bags of our favorite apple orchard.


(1 recipe pastry for double crust pie)


Filling
8 good-sized apples, peeled, cored, and cut into 1/2-inch to 3/4-inch pieces
1/4 cup brown sugar
1/4 cup maple syrup
cinnamon, nutmeg, and allspice to taste (I use heaping 1/4 teaspoon cinnamon and dash of nutmeg)


Simmer everything in a large skillet until the apples have softened. Let cool.


Roll out crusts, put bottom crust into pie plate. Add apple filling and top with second crust. Pinch and trim edges, cut holes in the top for air to escape. Place in 350-degree oven for 35-40 minutes. (Mine usually go longer.) Optional: use the special crust treatment at 15-20 minutes. When the pie is done the crust will be slightly golden brown and the filling will bubble and ooze a little.


Special Crust Treatment
3 tablespoons butter
1 egg white
sugar


Soften the butter and mix it with the egg white. Brush it all over the hot crust after 15-20 minutes of baking. Sprinkle sugar over this and put it back in the oven.

melissa elledge cover of yann tiersen - la noyee

classic marinara sauce

This is my favorite thing to do with tomatoes when they are out of control in the garden!


1/4 cup olive oil
1 cup finely diced onion
2 cloves garlic, minced
6 cups fresh tomatoes, peeled, seeded, chopped
1/4 cup fresh basil leaves


Sauté onion in oil until translucent. Add garlic and sauté another minute. Stir in tomatoes. Add salt and pepper to taste. Sauté uncovered another 20 minutes. Shred the basil leaves, stir into the sauce and serve over hot, cooked pasta.


(From Julie)

keston cobblers' club - beam

strawberry cheesecake streusel muffins

           from the recipe critic.

Muffin batter:

2 cups all purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup canola oil

1 cup whole milk

1 tsp vanilla extract

2 cups strawberries cut into small pieces

Cream Cheese Filling:

4 ounces cream cheese

1/3 cup granulated sugar

2 tbsp beaten egg 

1 tsp vanilla extract

Cinnamon Streusel:

1/4 cup all purpose flour

1/4 cup granulated sugar

1 tsp cinnamon

3 tbsp butter

1.  Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. 

2.  In a mixing bowl (for the muffin batter), sift together the flour, baking powder, and salt.  Set aside.  In another bowl, beat the milk, oil, egg, vanilla and sugar.  Stir the dry ingredients in the milk mixture gently but do not over mix.  The batter should be slightly lumpy.

3.  For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.

4.  For the topping, mix together the flour, sugar, and cinnamon.  With a fork blend in the butter until it looks like coarse sand.

5.  Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner.  Sprinkle a few pieces of strawberries and then add about 1/2 tablespoon of the cheesecake mixture.  Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter.  Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.  

(In case you are re-reading that a bunch of times like I did: that's muffin batter, strawberries, cream, streusel, muffin batter, strawberries, streusel).

6.  Bake for 20-25 minutes or until toothpick inserted comes out clean.  Let cool in the pan for 5 minutes and transfer them to a wire rack.

cheese manicotti - freezer meal

1 8-ounce package manicotti

1 1/2 cups Ricotta cheese

2 cups cottage cheese

4 ounces cream cheese

1/2 cup freshly grated Parmesan cheese

1 1/2 cups Mozzarella cheese, shredded

1 Tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

3-4 cups Spaghetti sauce

Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Grease foil pan(s). Cover bottom of pan with spaghetti sauce. Stuff manicotti with cheese mixture. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with heavy freezer foil. Label and freeze.

To serve: Thaw. Bake covered for 45 minutes at 350 degrees. Uncover, top with more Mozzarella cheese and bake an additional 10 minutes or until cheese melts. 

florence and the machine - cosmic love

daughter - youth

geppetto & the whales - 1814

west african sweet potato and peanut soup

Adapted from Cook's Illustrated.


2 tablespoons butter
1 onion, minced
1 teaspoon brown sugar
1 teaspoon salt
3 garlic cloves, minced (about 1 tablespoon)
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 1/2 cups low-sodium chicken or vegetable broth
2 cups water
2 pounds sweet potatoes (about 3 medium), peeled, quartered, and sliced thin
3 tablespoons peanut butter
black pepper
1 tablespoon minced fresh cilantro


1. Melt the butter in a large pot. Add onion, brown sugar, and salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander, and cayenne and cook until fragrant, about 30 seconds.


2. Add the broth, water, sweet potatoes, and peanut butter. Bring to a boil, then turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.


3. Working in batches, puree the soup in a blender until smooth, then return to pot. (At this point, the soup can be refrigerated for up to 2 days; reheat over medium-low heat.) Season with salt and pepper to taste, stir in the cilantro, and serve.

baked falafel

Original recipe found here.  
serves 2

Falafel
15oz can chickpeas, drained
2 tablespoons flour
2 tablespoons finely chopped parsley
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper

Remaining Ingredients:
½ cup crumbled feta cheese
2 pita breads (5” diameter)
½ cup thinly sliced red onion
1 cup chopped tomatoes
1 cup chopped green leaf lettuce

1. Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
2. Divide the hot falafel among the two warmed pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and sauce. 

*The original recipe uses lemon tahini sauce, but it didn't work out at all by following the directions. I ended up making tzatziki sauce to go with it and it was delicious.