Found this at my local Kroger and spiced it up a bit. You may like it or not, but it is definitely unique and I thought it was delicious. (-Connor)
1 cups heavy cream
3 cups diced apple
2 tsp ground cinnamon
2 cup diced butternut squash
1 large sprig rosemary
1/3 cup panko breadcrumbs
1 lb ground turkey
1/2 lb fettuccini
1/2 cup grated extra sharp cheddar cheese
(Step 0: chop squash and apple if you haven’t already. Should be roughly 1 cm cubes)
Step 1: add 4 tbsp of the heavy cream, chopped rosemary leaves, panko breadcrums, ground turkey to a mixing bowl.
Step 2: add apples, cinnamon, olive oil, and squash to a saucepan. Add salt and pepper. Cook on medium high for about 5 -10 minutes. Lower heat, add remaining heavy cream, and the stem of the rosemary plant. Cook another 5 minutes.
Step 3: Roll turkey mix into 1 inch balls. Fry with some oil until quite browned on all sides
Step 4: Remove rosemary stem from sauce mix. Puree in blender. Return to saucepan and season with salt and pepper. Add pasta and cheddar cheese and mix thoroughly on low heat if necessary.
Step 5: Serve pasta with meatballs. Top with rosemary and more cheddar.
A savory, delicious version of oatmeal. I found this recipe in a book about Pellworm, given to me by the photographer Ulrich Mack. Pellworm is an island community off the coast of Germany.
1¼ c Irish oat meal (oat groats)
2 c broth, either vegetarian or chicken
2 c diced apples
2 c diced onions
1½ T lemon juice
1 T butter
1½ T curry powder
1/3 c each: unsalted cashews and almonds
salt & pepper to taste
Rinse oats. Place them in a large sauce pan and heat, stirring frequently until grains begin to toast and burst. Add 1½ broth and bring to a boil. Simmer on low for 30 minutes, or until the groats are tender. Remove from heat and cover.
Toast the almonds in a small ungreased pan, cool and chop fine.
Chop the apples and toss with the lemon juice. Set aside.
Chop the onions and cook in the butter over medium heat 5-10 minutes. Add apples and cook 5 minutes more. Add curry and let that cook in a few minutes, stirring often. Add cashews and the remaining ½ cup of broth and cook until heated through. Fold into oatmeal.
Sprinkle with almonds and serve.
An essential part of Thanksgiving.
3 lb sweet potatoes – bake until soft at 350º for about anhour
Then mash together with the following and spread in a baking dish.
3/4 c orange juice
2 T butter, melted
2 T sugar
1½ t ground cinnamon
½ t nutmeg
Topping: combine all ingredients except nuts and mix until mixture resembles course crumbs. Stir in pecans and spread on top of potato mixture in baking dish.
½ c flour
¼ c brown sugar
½ t cinnamon
¼ c butter, softened
½ c chopped pecans
Bake until browned and heated through at 350º for about half an hour.
These are fun and delicious! How is it I never heard of a Dutch Baby until I was almost 50? Most of them are sweet but this one makes a great simple supper.
1 c milk
4 large eggs
1/4 t salt
1 c flour
2 T olive oil
1 leek thinly sliced
3 cloves garlic minced or pressed
1 t dried dill or 1 T fresh, chopped
1 c grated cheese of your choice
non vegetarian option — add some ham or crumbled bacon or sausage
Whisk milk, eggs and salt in a medium bowl, then add flour, a little at a time, and keep whisking until the batter is smooth. Set aside.
Cut the end and top off the leek, and wash thoroughly. Cut in half lengthwise and then slice thinly.
Preheat oven to 425°.
Heat olive oil over medium heat in a 10 or 12 inch cast iron skillet. Add leeks and garlic and cook until soft. Add dill and cook a minute more.
Pour batter into skillet, transfer to oven and back until puffed and golden – around 15 minutes. Without removing the pan from the oven, carefully sprinkle cheese on top and cook a couple minutes more, until the cheese is melted and the Dutch baby is very puffy and golden brown. Serve immediately straight from the skillet.
Best with a locally grown pie pumpkin you roast yourself.
4 T olive oil
1 onion, chopped
4-6 cloves of garlic, minced
1/8 – 1/4 t dried red pepper
2 t curry powder
1/2 t ground coriander
6 cups roasted pumpkin
2 c chicken or vegetable broth
2 c milk
1/2 brown sugar
1/2 sour cream, half & half or heavy cream
Heat olive oil in a heavy bottomed soup pot, add onions and garlic and cook until softened. Add spices and cook for another minute.
Add pumpkin and broth and mix well. Just bring to a boil over medium heat, reduce heat and simmer 15 minutes.
Puree mixture in a blender – don’t fill it too full, and make sure the lid is in tight!
Return it to the soup pot over low heat. Mix in sugar, then slowly add milk, then cream while stirring. Taste – add salt and pepper if desired. If the soup is too spicy, add a little cream. Serve hot or cold.
Adapted from “Spicy Pumpkin Soup” at simplyrecipes.com
Posted in fall, soup, winter
It’s just as good without the salt pork and healthier too.
2 c dry split peas
7-8 cups of water, plus more as needed
2 t salt
2 bay leaves
1 t dry mustard
1 medium onion, minced
6 cloves of garlic, pressed
3 stalks celery, minced or substitute celeriac
2 medium carrots, sliced
2-3 smallish potatoes, thinly sliced
pepper to taste
3 T red wine vinegar
Top with a little sesame oil and croutons (recipe follows)
Place peas, water, bay leaves, salt and mustard into large soup pot, bring to a boil, lower heat and simmer for 20 minutes.
Add vegetables. Partially cover and simmer gently for 40-45 minutes. Stir occasionally and add more water if needed.
Add pepper and vinegar to taste and serve with a drizzle of sesame oil and homemade croutons.
— adapted from Moosewood Cookbook, pg 17
Cut good day old or stale bread into cubes (about 6-8 cups).
In a large pot heat 3-4 T olive oil and 3-4 T butter over medium low heat. Add lots of pressed garlic, (about 10 – 12 cloves) and dried parsley. Cook till soft, stirring often. Then add the bread cubes. Toss to coat, spread on a cookie sheet and bake at 300 degrees for up to 30 minutes, or until they are nicely toasted. If you use more than one cookie sheet (it’s better not to crowd them) then switch racks every 10 minutes. Turn off the oven and leave croutons in to cool slowly. Use right away or store in an airtight container.
Waldorf salad reminds me of my Grandmother, Irene Burgess Klein. I’m pretty sure she used jelly in hers…but it was likely her homemade jelly! The dressing for the original Waldorf salad was just 1/4 c mayonnaise.
2 or 3 tart apples (like Granny Smith)
2 T lemon juice
2 stalks celery, minced
1 c seedless grapes, whole or halved
1/4 c raisins
1/2 c walnuts
OTHER OPTIONS: sliced ripe pears, mango, pineapple, grated carrot, mandarin oranges or clementine sections
Mix apples with lemon juice in a medium sized bowl right after slicing. Add the rest of the salad ingredients. Whisk together your choice of dressing, then combine everything and mix well.
1/2 c plain yogurt
1/4 c mayonnaise
1/2 c orange or pineapple juice
1/2 c plain yogurt
2-3 t lemon juice
1 ripe avocado, mashed
1-2 T honey
1/2 c yogurt
1/4 c mayo
1/3 c crumbled blue cheese
1 c yogurt
1/2 c pineapple or orange juice
1/4 t cinnamon
pinch ground cardamom
Adapted from Moosewood Cookbook, page 59 and elsewhere.