Apple, Brussels Sprouts, and Sweet Potato Roast

 

This is so quick and easy and so good!  Sprinkle with salt and pepper and drizzle with olive oil. Roast in a 400 degree oven for half an hour.  I had it ready for the oven in about 20 minutes.

Sweet Potato and Cranberry Casserole

4 sweet potatoes, cooked

1/2 cup brown sugar

2 tablespoons butter

1 cup fresh cranberries

1/2 cup orange juice

Walnut Topping:

1/2 cup chopped walnuts

2 tablespoons melted butter

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Slice potatoes and place half in buttered 1 1/2 quart casserole.  Sprinkle with 1/4 cup brown sugar.  Dot with butter.  Sprinkle with 1/2 cup cranberries.  Repeat.  Pour orange juice over all.  Cover. Bake 45 minutes at 350.  Uncover.  Distribute walnut topping.  Bake 15 minutes longer. 

Linguine with Ham and Cheese Sauce

1 8 oz. package linguine

4 tablespoons butter

1 small onion, chopped

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups milk

1 10 oz. package frozen peas

1 4 oz. package sliced cooked ham, cut into strips

1/2 cup shredded Swiss cheese

Prepare linguine according to package directions.

Meanwhile, in 2 quart saucepan over medium heat, in hot butter, cook onion until tender, stirring occasionally.  Stir in flour, salt, pepper until blended.  Cook 1 minute.  Gradually stir in milk.  Cook, stirring constantly, until slightly thickened and smooth.

Stir in frozen peas.  Heat to boiling.  Over low heat, cook mixture 2 to 3 minutes until peas are tender.  Add ham, heat through.  Remove from heat and stir in cheese until melted.

Gently toss linguine in saucepan with cheese sauce.  Serve immediately.

Makes 4 servings.

Bourbon-Pecan Pie

Growing up in the South (Pensacola, Florida), pecan pie was very popular, especially around Thanksgiving and Christmas.  I personally love it.  This one is different with a touch of bourbon.  

3 eggs, lightly beaten

1 cup sugar

1/2 cup light corn syrup

1/2 cup dark corn syrup

1/3 cup unsalted butter, melted

2 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 unbaked 9 inch pie shell

1 1/4 cup chopped pecans

Preheat oven to 375 degrees.

Mix together the eggs, sugar, corn syrups, butter, bourbon, vanilla, and salt until well blended.

Using a fork, prick the sides and bottom of the pie shell at 1/2 inch intervals.  Spread the pecans on the bottom of the pastry and pour the egg-syrup mixture over them.  Bake for 30 to 40 minutes, until just set but still slightly loose in the center.  The pie will finish setting as it cools.

Remove from the oven, and cool on a cooling rack before serving.

Buckwheat Pancakes

These take a bit more time and effort, but well worth it.  Believed to be brought to the New World by Dutch settlers, they have almost vanished in today's fast paced world.  But with the renewed interest in cooking with grains, they are making a comeback.  Try these.  I make them from time to time and enjoy them.

Night before ingredients

1 1/4 cups milk, warm, but not hot

1 teaspoon active dry yeast

1 cup buckwheat flour

1/2 cup unbleached all purpose flour

2 tablespoons stone ground cornmeal

2 teaspoons brown sugar

1/2 teaspoon salt

Morning ingredients

1 large egg, separated

1/2 teaspoon baking soda

about 1/4 cup water

1 tablespoon unsalted butter, melted

vegetable oil

unsalted butter, softened

real maple syrup

The night before, pour the warm milk into a medium bowl, preferably one with a pouring spout.  Stir in the yeast and set the bowl aside briefly until the mixture begins to bubble.  Stir in both flours, the cornmeal, brown sugar, and salt.  Cover the bowl with a dish towel and refrigerate overnight.

The next morning, let the batter sit at room temperature for 15 to 30 minutes.  Beat the egg white in an electric mixer bowl until soft peaks form.  Set aside.

Add the egg yolk and baking soda to the batter and stir well; stir in enough water to make it pourable.  Add the melted butter and stir until butter disappears.  Fold in the beaten egg white into the batter until no white streaks remain.

In a cast iron skillet or griddle, wipe with a thin coat of oil.  Heat over medium heat until sprinkled water bounces on the surface of the skillet.  Pour or spoon the batter onto the skillet.  It should sizzle and hiss.

Flip the pancakes just once after 1 to 2 minutes when the top surface is covered with bubbles.  (The bubbles will be fewer and larger for buckwheat pancakes than regular pancakes).  

Serve immediately with melted butter and maple syrup.

Artichoke and Chickpea Stew

This is a wonderful stew that I make a lot.

2 tablespoons olive oil

1 onion, chopped

6 cloves garlic, minced

1/8 teaspoon red pepper flakes

2 carrots, chopped

4 roma tomatoes, chopped

1 15 oz. can artichoke hearts, drained, and quartered

1 qt. chicken broth

1 can garbanzo beans, drained (I use dried beans)

1 tablespoon chopped fresh sage

1 teaspoon lemon juice

salt and pepper

Heat oil in a large pot over medium heat, cook the onion until translucent.  Stir in the garlic and pepper flakes.  Cook until the garlic has begun to soften, about 1 minute.  Add the carrots, tomatoes, artichokes, beans, and chicken broth.  Bring to a boil over medium heat, then reduce heat to low and simmer until the carrots are tender.

Season with sage, lemon juice, salt and pepper to taste.  Cook for 5 to 10 minutes to allow flavors to blend.

I prefer to use my cast iron dutch oven for this recipe.  If you are using dried beans, remember to soak them overnight and cook till tender - about 40 minutes.

Puff Pastry Pizza

1 zucchini, sliced very thin

salt

1 sheet frozen puff pastry, thawed

1/2 cup grated mozzarella

1/4 teaspoon pepper

1/2 teaspoon garlic powder

4 oz. goat cheese

1/4 teaspoon crushed red pepper flakes

freshly grated zest of 1 lemon

chopped fresh herbs, such as basil or parsley, for topping

Preheat the oven to 425.  Line a baking sheet with parchment paper.

Place the zucchini on a cutting board and sprinkle it with salt.  Let sit for 5 minutes, then pat dry with a paper towel.  This removes excess moisture.

Place the puff pastry on the prepared baking sheet.  Cover with the mozzarella, leaving a one inch border.  Top with the zucchini and sprinkle with a little more salt, the black pepper, and the garlic powder.  Crumble the goat cheese over the zucchini and sprinkle on the red pepper flakes and the lemon zest.

Bake for 20 to 25 minutes, or until golden and crisp.  Sprinkle with the fresh herbs before slicing and serving.

Eggplant Stuffed with Bread Crumbs, Olives, Lemon and Herbs

I could eat eggplant every day in one of many ways!  I like them and they are high in nutritional value.  This one is especially good with a nice blend of flavors.

 This serves 4.

2 large eggplants

salt and freshly ground pepper

1 cup plain bread crumbs

4 medium garlic cloves, minced

1 teaspoon grated zest and 3 tablespoons juice from 1 large lemon

1/4 cup finely chopped fresh parsley

2 teaspoons minced fresh thyme

20 large kalamata olives, minced

2 teaspoons minced, drained and rinsed capers

2 to 3 tablespoons extra-virgin olive oil

Preheat the oven to 400.  Trim the green tops from the eggplants.  Cut them in half lengthwise.  With a small, sharp knife, make deep slashes across the flesh of each half, starting one half inch in from one side, ending one half inch from the other.  Make the slashes deep but don't puncture the skin.  Make another slash down the center, from the stem to almost to the base.  Sprinkle with salt and pepper and set aside.

Combine the bread crumbs, garlic, lemon zest and juice, parsley, thyme, olives and capers in a small bowl.  Add as much of the olive oil as needed to work the mixture into a wet paste with your hands.

Use your fingers to open the slashes in the eggplants and fill them with the stuffing.  Pat the remaining stuffing over the eggplants to cover them completely.  Place on a large baking sheet.

Bake until the vegetables are tender and the bread crumbs mixture is golden, about 45 minutes.