Hearty Butternut Squash Soup

September 30, 2016 Leave a Comment
Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Jaye Beeler                                              Grand Rapids, Michigan

1 lb. bulk Italian sausage

1 medium onion, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1 large butternut squash (about 5 lbs.), peeled, seeded and cut into 1 inch pieces

1 package (16 oz.) frozen corn, divided

4 cups water

1 Tbsp. chicken base

2 cans (15 1/2 oz. each) great northern beans, rinsed and drained

2 cans (14 1/2 oz, each) fire-roasted diced tomatoes, undrained

1 tsp. salt

1/4 tsp. pepper

Heavy whipping cream and minced parsley, optional

In a stockpot, cook sausage, onion and red pepper over medium heat 9 – 11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles.  Add garlic; cook 1 minute longer.  Remove sausage mixture with slotted spoon; discard drippings.

Add squash, 1 1/2 cups corn, water and chicken base to the same pan; bring to a boil.  Reduce heat; simmer, covered, 15 – 20 minutes or until squash is tender.

Remove soup from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pot.  Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through.  If desired, drizzle serving with cream and sprinkle with parsley.

12 servings (4 1/2 quarts)

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Pumpkin-Cranberry Bread

September 29, 2016 Leave a Comment
Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Nonstick cooking spray 

2 eggs

3/4 cup canned pumpkin

1 cup sugar

1/2 cup vegetable oil

1  2/3 cups all-purpose flour

1  1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

3/4 cup fresh cranberries or frozen cranberries, thawed

1 Tbsp. all-purpose flour

1/4 cup chopped pecan, toasted

In a medium bowl combine the eggs, pumpkin, sugar and oil; then set aside.

In a large bowl stir together the flour, pumpkin pie spice, baking soda, salt.

In a small bowl combine 1/2 cup of the cranberries and 1 tablespoon flour; toss to coat.  Gently fold cranberry mixture into batter.

Spoon batter into prepared pan.  Top with remaining cranberries and pecans.

Bake on 350 degrees for about 50 to 60 minutes.  Cool on wire rack; then cover and place in fridge until ready to use.  Enjoy!!

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Apple Pie Bread

September 20, 2016 Leave a Comment

apple-pie-breadApple Pie Bread

1/2 cup butter, softened

1 cup sugar

1/4 cup buttermilk or sour milk

(To make 1/4 cup sour milk, place 3/4 tsp. lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1/4 cup total liquid; stir.  Let mixture stand for 5 minutes before using)

2 tsp. baking powder

2 tsp. eggs

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

2 cups shredded or chopped, peeled apple (about 4 medium)

1 cup chopped walnuts or pecans

1/2 cup raisins

1 recipe Streusel-Nut Topping

Preheat oven to 350 degrees.  Grease the bottom and 1/2 inch up the sides of an 9 x 5 x 3 inch loaf pan; set aside.

In a large bowl, beat sugar with an electric mixer on medium to high speed for 30 seconds.  Beat in sugar until combined.  Add buttermilk and baking powder; beat until combined.  Add eggs and vanilla; beat until combined.  Add flour and salt; beat until combined.  Stir in apples, nuts and raisins.

Spoon batter into prepared pan; spread evenly.  Sprinkle Streusel-Nut Topping over batter.  Bake for 60 – 65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  Make 1 loaf (14 servings)

Streusel-Nut Topping

1/4 cup packed brown sugar

3 Tbsp. flour

2 Tbsp. butter

1/3 cup chopped walnuts or pecans

In a small bowl, combine brown sugar and flour.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in walnuts or pecans.

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Pumpkin Wonton Ravioli

September 20, 2016 Leave a Comment
Pumpkin Wonton Ravioli -2

Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli

by Ree Drummond

1 stick unsalted butter

2 cloves garlic, minced

1 can (15 oz.) pumpkin puree

kosher salt

1/4 tsp. chili powder

1/4 cup pine nuts

1 large egg

48 wonton wrappers

1 1/2 cups shaved Parmesan cheese

6 sage leaves, rolled and very thinly sliced

freshly ground pepper

Melt 2 tablespoons of butter in a large skillet over medium heat.  Add the garlic and heat it for a couple of minutes (don’t brown it).  Add the pumpkin, 1/2 teaspoon salt and the chili powder.  Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid.  Remove from the heat and let it cool slightly while you get the other components ready.

Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden.  Remove them to a plate and set aside.

Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown.  Watch it carefully and take the pan  off the heat as soon as it’s ready.  Finally, beat the egg with 1 tablespoon cold water.  Now you’re ready Operation Ravioli.

Bring a pot of salted water to a boil.  Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one.  Then, one at a time, dab your finger into the egg wash mixture and “paint” around the pumpkin on the wrapper.  Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go.  To seal the ravioli, use a knife or square cutter to neatly trim the edges.  Set them aside while you work on the rest.

Drop a few ravioli at a time into the boiling water.  Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates.  Spoon a little bit of browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts ans a little pepper.

(This recipe was in”Food Network Magazine the Trick or Treat 2016 issue)

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Rainbow Slices

September 4, 2016 Leave a Comment

rainbow-slices-600x585

Rainbow Slices

1 cup butter or margarine, room temperature

1 cup sugar

1 egg

1 tsp. vanilla

2 1/2 cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

1/4 cup finely chopped red candied cherries

1/3 cup semi-sweet chocolate pieces, melted

1/3 finely chopped walnuts

1/2 tsp. rum extract

1/3 cup shredded coconut

Line an 8″ x 4″ loaf pan with waxed paper or foil.  In a large bowl, beat together butter or margarine, sugar, eggs and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blender.

Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To the remaining portion, blend in rum extract.  Then add coconut.

Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.

To bake cookies, preheat oven to 350 degrees.  Invert pan of chilled dough on a board; peel off waxed paper or foil.  Cut into 3 crosswise slices.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets; cool on racks.

 Makes about 84 cookies

(Recipe for cookies was in “HP Books” Cookies by Natalie Hartanov Houghton; 1983)

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Baked Egg Rolls

September 3, 2016 Leave a Comment

Baked-Egg-RollsBaked Egg Roll

2 cups broccoli slaw

1/2 red bell pepper, thinly sliced

2 tsp. finely grated fresh ginger

2  tsp. toasted sesame oil

4 egg roll wrappers

cooking spray

Preheat oven to 370 degrees.  In a large nonstick skillet, stir-fry slaw, pepper, ginger and oil with 2 tablespoons water until crisp-tender; 2 to 3 minutes; season.  Coat wrappers and a baking sheet with spray.  Divide filling among wrappers; roll up according to package instructions.

Place on baking sheet with seam side down; coat tops with spray.  Bake until golden, 25 to 30 minutes.

Serves 4

(Recipe for “Baked Egg Rolls”; EveryDay with Rachael Ray; 2016)

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Kung Pao Shrimp

September 2, 2016 Leave a Comment

Kung Pao ShrimpKung Pao Shrimp

1 lb. medium shrimp. peeled and deveined

1 tsp. Chinese five-spice powder

1 tsp. cornstarch

2 Tbsp. oyster sauce

1 Tbsp. rice wine vinegar

2 tsp.  sesame chili oil

1 small onion, sliced

1 red or yellow bell pepper, sliced

2 tsp. grated fresh ginger

2 cups snow peas, trimmed

2 tsp. chopped peanuts

In a small bowl, toss the shrimp with the five-spice powder and cornstarch.  In another small bowl, mix the oyster sauce, rice vinegar and 2 tablespoons water.

In a large skillet, heat sesame chili oil over medium-high.  Add the onion, pepper, ginger and 1 tablespoon water; and stir-fry until vegetables soften,2 to 3 minutes.  Add the shrimp and cook 2 minutes.  Add the snow peas and sauce.  Cook until the shrimp are opaque in the center and the sauce thickens, 2 to 3 minutes..Garnish with the peanuts.

(Recipe was in EveryDay with Rachael Ray; Lighten-Up Chinese Food; 2016)

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