1 cup fresh, whole-wheat bread crumbs
1/2 cup hulled and roasted pumpkin seeds
1 tablespoon unsalted butter, melted
1 teaspoon dried thyme leaves
3/4 cup crumbled goat cheese
1 (2 1/2 to 3 pounds) pumpkin, peeled, seeded, and quartered
1 head cauliflower, quartered
2 tablespoons all-purpose flour
2 clove garlic, minced
2 teaspoons mustard seeds
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1/2 teaspoon ground black pepper
1 1/2 cups half-and-half
|1. Preheat the oven to 400°F. Grease a 9X5 inch casserole dish with butter then set this aside.|
2. In a medium mixing bowl, combine the pumpkin seeds, butter, half of the thyme and breadcrumbs. Add the goat cheese and stir it well then set aside.
3. Slice both the pumpkin and cauliflower into a 1/8 inch-thick slices. In a small bowl, combine the flour, mustard seeds, garlic, cumin seeds, pepper and the rest of the thyme.
4. Spread a third of the pumpkin in the bottom of the casserole then sprinkle it with 2 teaspoon of the flour mixture. Layer this with half the cauliflower and another 2 teaspoon of the flour mixture.
5. Just follow the pattern and continue re-layering with the rest of the ingredients until what’s on top is the pumpkin layer.
6. Pour half-and-half over the casserole then place this on baking sheet before baking it for 30-35 minutes.
Saturday, February 10, 2018
Thursday, February 8, 2018
1 16-oz package dry black beans
1 1/2 pounds boneless pork shoulder butt roast
2 12-oz bottles dark beer
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1 1/2 teaspoons garlic salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup sour cream
2 Roma tomatoes, chopped
Fresh cilantro leaves for garnish
|1. Place the beans in the bottom of a lightly greased large slow cooker. Place the pork on top of the beans and add the beer, red peppers, jalapeños, garlic salt, cumin, and black pepper.|
2. Cover and cook on high for 4 hours.
3. Use two forks, pull apart the pork. Serve warm with a dollop of sour cream, a sprinkling of the tomatoes, and a garnish of cilantro on each serving.
Tuesday, February 6, 2018
1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 6 oz. cans tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan
|1. Preheat the oven to 400°F. Grease two 8-inch square baking dishes with oil then set aside.|
2. Cook noodles in a large pot for 2 minutes until al dente, drain then return to the pot.
3. Using a five quart Dutch oven/ heavy pot heat the oil over medium heat and cook bell peppers until crisp-tender, seasoning this with salt and pepper, for 4 to 6 minutes. Add the flour and stir while cooking for another minute. Gradually add milk while stirring the mixture until smooth. Cook while stirring occasionally until it comes to simmer.
4. Remove this from heat then pour the mixture to the pot together with the artichoke hearts, tuna, and scallions. Add salt and pepper to taste then toss.
5. Divide the mixtures between the baking dishes and top with the Parmesan by sprinkling.
6. Bake until the mixture bubbles and top appears golden, about 20-25 minutes.
1 cup chicken, diced and cooked
1 tbsp soy sauce
1 cup long grain rice, uncooked
1/3 cup salad oil
2 1/2 cup chicken broth or Homemade chicken stock
2 1/2 cup onion, coarsely chopped
1/4 cup green pepper, finely chopped
1/4 cup celery, thinly sliced
2 eggs, slightly beaten
1 cup lettuce, finely shredded
|1. Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. |
2. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.
3. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery.
4. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice.
5. Stir in lettuce and serve at once.
Sunday, February 4, 2018
2 1/2 cups Chicken broth or Homemade Chicken Stock
1 pound mushrooms, sliced
3/4 cup diced peeled red potato
3/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup chopped carrot
1/8 teaspoon dried thyme leaves
1 tablespoon tomato paste
1 1/2 teaspoons soy sauce
1 1/3 cups whole milk, divided
6 ounces fresh lump crabmeat, coarsely chopped
2 tablespoons dry sherry or water
1 tablespoon cornstarch
Salt and white pepper, to taste
|1. Combine stock, vegetables, thyme, tomato paste, and soy sauce in crockpot; cover and cook on high 4 to 5 hours, adding 1 cup milk and crabmeat during last 30 minutes. Stir in combined remaining 1/3 cup milk, sherry, and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper.|
Saturday, January 20, 2018
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup white sugar
1/3 cup packed light brown sugar
4 tablespoons unsalted butter, room temp.
2 large eggs
1/2 cup apple cider
2 1/4 cups peeled and cored chopped apples
1 tablespoon lemon juice
|1. Preheat the oven to 350°F.|
2. Grease and flour an 8 × 5-inch loaf pan.
3. Into a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cloves.
4. In a large mixing bowl, use an electric mixer to beat the sugars and butter until light and creamy, 2 to 3 minutes. Beat in the eggs until incorporated. Add the flour mixture half at a time, alternating with the cider, and mix just until combined.
5. In a small mixing bowl, toss the apples with the lemon juice. Stir the apples into the batter. Scoop the batter into the prepared loaf pan.
6. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for at least 15-20 minutes and turn the loaf out onto a wire rack to cool completely.
Pie Dough for a 9-inch pie shell
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
4 egg yolk
1 1/4 cups pure maple syrup
1 cup heavy whipping cream
|1. Preheat the oven to 450°F. |
2. Roll out the pie dough to fit a 9-inch glass pie pan, then trim and flute the edges.
3. Combine the flour, sugar, nutmeg, cinnamon, and salt and sift them together. Set aside.
4. Put the butter in a large mixing bowl and beat for a 1-2 minutes, until it is smooth and creamy.
5. Add the flour mixture and beat again until evenly mixed.
6. Add the egg yolks and beat until incorporated, then whisk in the maple syrup. Add the cream and stir or whisk until blended and smooth. Pour into the prepared pie shell.
7. Bake for 10 minutes, then reduce the heat to 325°F and continue baking for 40 minutes longer, or until a knife inserted slightly off-center comes out clean. Remove the pie and set aside to cool for about 15-20 minutes.
8. Serve the pie with additional non-sweeten whipped cream