Honey Roasted Butternut Squash with Apples and Pecans

The other day I went digging through some of my old recipes and found this one. Since I’m always on the lookout for tasty side dishes, and I had some cubed butternut squash in the fridge, I decided it was time to cook it up.  I forgot just how delicious this dish really is, and with the addition of apples, cinnamon and nutmeg, your kitchen smells divine!  If you can find the squash already cubed in your grocery store, it will save you time in the kitchen.  This dish took minimal time to prepare and only 20 minutes to cook.  In that 20 minutes, I cut up a store-bought roasted chicken and threw together a salad.  Voila! Dinner in 30 minutes.  Now that’s my idea of fast food!  :)

Honey Roasted Butternut Squash with Apples and Pecans

My idea of fast food! (less than 30 minutes)

 Serves 5

Printable Recipe

Ingredients:

• 1 pound butternut squash, peeled and cubed
• 1 medium baking apple, peeled, cored and cubed to same size as squash
• 3 tablespoons butter, melted
• 3 tablelspoons honey
• 1/4 cup pecans, chopped
• 1/2 teaspoon each nutmeg and cinnamon

Preparation:

Preheat oven to 400°.  Place cubed squash and apple in 8 x 8 inch baking dish.  Add 2 tablespoons water and roast uncovered 20 minutes.  Mix next 5 ingredients and pour over squash.  Roast another 10 minutes or until cooked through.

Liz’s Tidbits:

1.  If you can’t find already cubed squash in your grocery store, buy a whole one and check out this link to learn how to peel and cube your own.

Tuscan Soup

This soup has become a favorite of Marlboro Man and TBP (Teenage Bottomless Pit). Now when I make it (which is becoming more and more often), I make sure I cook a LOT so I’ll have some left over.

The inspiration for this soup comes from our friend, Dale, who served it as a first course at a dinner party we attended over the holidays.  Everyone raved over how delicious it was, but because he didn’t really follow a recipe, I’ve tried as best I can, to recreate what he could recall.

For this soup, I prefer to use “spicy” Italian sausage and then kick it up with some “chili garlic sauce”, but you make it however spicy “or not” that you prefer.  You could also vary the ingredients…If you don’t have kale, you might use spinach instead.  If you don’t want potatoes, leave them out.  I like to keep small pieces of leftover parmesan cheese rinds in my freezer to add to soups.  As the soup cooks, the cheese melts, giving the soup quite a delicious flavor.  Give this soup a try on your family.  I guarantee they’ll want you to make it again and again!

Tuscan Soup

Inspiration by Dale Blankenship 

Serves 4-6

Printable Recipe

Ingredients:

• 3 tablespoon olive oil, divided
• 1 package Spicy Italian Sausage (usually 5-6 links)
• 1 medium onion, diced
• 4-5 cloves garlic, minced
• 1 (28oz) can crushed tomatoes (can also use diced)
• 5 cups water
• 2 heaping tablespoons Better than Bouillon (chicken flavored)
• 2 teaspoons chili garlic paste
• 2 teaspoons italian seasoning
• 1 cup small red potatoes, cubed (about 1/2 inch cubes)
• 2 cans cannellini beans, rinsed and drained
• 1/2 bunch kale, chopped
• 1 small piece of parmesan rind (if desired)

Preparation:

Remove casings from sausage and slice into 1/2 inch pieces.  Heat large heavy pot over medium-high heat (I use my dutch oven), and add 1 tablespoon olive oil.  When shimmering, add sausage and cook until browned on all sides.  Remove sausage to a bowl and reserve.  Wipe pot clean of all grease.

Lower heat to medium, add remaining 2 tablespoons olive oil, and onion.  Cook, stirring frequently until translucent, 4-5 minutes.  Add garlic and cook 1 more minute until fragrant. Add tomatoes, water, Better than Bouillon, chili-garlic paste, Italian seasoning, potatoes, & beans.  Bring to boil, reduce to simmer.  Add the piece of cheese rind, and let simmer for about 30 minutes or until potatoes are done.  Add chopped kale, and cook another 10 minutes.  Remove whatever is left of the rind, and serve the soup with a generous sprinkling of grated parmesan cheese on top.

Fresh Pear and Candied-Walnut Salad with Pomegranate Vinaigrette

One of my favorite cookbooks to pull out during fall and winter is “The Pastry Queen Christmas:Big-Hearted Holiday Entertaining…Texas Style” by Rebecca Rather.  While there are some fantastic holiday recipes, there are others that I love to cook all year long.  This salad is one I will fix over and over again during fall and winter.  It really is THAT delicious!

Marinating the pears in pomegranate juice not only makes them a pretty festive pink color, but also prevents them from turning brown.

Fresh Pear and Candied-Walnut Salad with Pomegranate Vinaigrette

adapted from the cookbook  “The Pastry Queen Christmas:Big-Hearted Holiday Entertaining…Texas Style“

Serves 4

Printable Recipe

Ingredients:

• 2 pears, peeled, cored, and cut into 1-inch cubes
• 2 cups unsweetened pomegranate juice
• mixed field greens
• 1 cup candied walnuts, pecans, or hazelnuts
• 1 cup crumbled Gorgonzola cheese
• seeds from 1 large pomegranate

Pomegranate Vinaigrette 

• 1/2 shallot, thinly sliced
• 3 tablespoons cider vinegar
• 1/4 cup reserved pomegranate juice, above
• 2 tablespoons whole grain mustard
• 1/4  cup honey
• 3/4 cup canola oil
• 1/2 teaspoon kosher salt
• pinch of ground pepper

Preparation:

Place cubed pears in medium bowl and pour enough pomegranate juice to cover.  (You might need to put a plate on top of the pears to make sure they are completely submerged in the juice.)  Marinate for about 30 minutes. Drain, and reserve 1/4 cup of the pomegranate marinade for the vinaigrette.

Either plate separately on each plate, or for larger crowds, place the greens in a pretty bowl, sprinkle with the pear cubes, the cheese, pomegranate seeds & candied walnuts.  Instead of dressing the whole salad, I’ll serve the vinaigrette on the side.

Vinaigrette:

In a blender or food processor, combine the reserved 1/4 cup pomegranate juice, mustard, honey, shallot, cider vinegar and oil.  Process until thoroughly blended.  Season with salt & pepper.

Liz’s Tidbits:

1.  Check with your grocery store to see if they sell already seeded pomegranates.  They are a huge timesaver!  However, if you can only find the real deal piece of fruit, check out this site for “How to seed a pomegranate”.

2.  I usually double the recipe for the salad and all its ingredients.  No need to double the vinaigrette…it makes plenty.

3.  Don’t dress your salad with the vinaigrette until ready to serve.  It will cause the greens to wilt.

Easy Spicy Thai Chicken Soup

Thai food is a favorite around our house!  I love the flavorful harmony of Thai ingredients, especially in the soups. With the use of things like ginger or galanga, lemongrass, basil, lime and chili peppers, you get that sweet, spicy, salty, sour and sometimes floral combination that’s just delicious and very addictive!   If you’ve never experienced the aroma and flavor of kaffir lime leaves, you’re in for a treat!  I’ve prepared several thai chicken soups over the years, and tonight I decided to see if I could simplify one using an already-roasted chicken I had in my freezer.  Any time I can use a roasted chicken to get dinner on the table in under 30 minutes, I’m a happy girl!

Kaffir Lime Leaves have distinctively shaped "double" leaves

Spicy Thai Chicken Soup

Serves 4-6

Printable Recipe

Ingredients:

• 1 roasted chicken
• 2 cans lite coconut milk (NOT Coco Loco)
• 4 cups chicken broth
• 1 stalk lemongrass, trimmed and cut into 1-2 inch pieces
• 8 kaffir lime leaves (can substitute lime zest if necessary)
• 4 tablespoons fish sauce
• 4 tablespoons lime juice
• 2 tablespoons coconut palm sugar (can substitute brown sugar)
• 4-6 thai bird chilies (more or less depending on heat preference)
• 8 large slices galanga (can substitute fresh ginger)
• 1 small head of Napa cabbage, sliced or shredded
• 1 can straw mushrooms (usually found in the oriental section)
• 6-8 thai basil leaves, more for garnish (use sweet basil as a substitute)
• Fresh cilantro & thai basil, chopped, for garnish

Preparation:

Remove chicken from bone and cut into bite sized pieces. Set aside.

Place coconut milk, broth, lemongrass, galanga, kaffir lime leaves, sugar and chilies in pot over high heat.  Bring to boil, reduce heat to medium-low, add chicken, cabbage, mushrooms, basil, fish sauce and lime juice, and simmer 15-20 minutes.  Ladle into bowls, and garnish with cilantro, basil and lime wedges, if desired.

Liz’s Tidbits:

1. You can always substitute ginger for galanga, brown sugar for coconut palm sugar and lime zest for kaffir leaves, but if at all possible, try and find the Thai ingredients.  If you can’t find them locally, you can always order them online.  I keep kaffir lime leaves and thai bird chilies in my freezer.  They keep for a very long time!

2.   Thai bird chilies are VERY HOT! Since everyone in my house likes things spicy, I like to slice mine in half lengthwise before adding to the soup.  If you like it really spicy, try slicing the chilies into little pieces, and then float some extras in your soup just before serving.

Snowballs

Here’s a quick post with a little something cute for the holidays!

My friend, Karen, brought a platter full of these delicious little confections to a holiday party the other night. She told me they were called “Snowballs”, but wouldn’t tell me what they were until I tried one.  Usually, when I think of “Snowballs” at Christmas time, I think of the little cookies covered in powdered sugar, so imagine my surprise when I popped one of these into my mouth and immediately got a BURST of cranberry flavor! They were delicious!

All you need are three ingredients…fresh cranberries, an egg white and powdered sugar.  Give these a try…they are perfect to have out during the holidays, and they couldn’t be easier to make.

Snowballs

Snowballs

Courtesy of Karen Bell

Printable Recipe

Ingredients:

• 1 pkg. fresh cranberries, washed and dried
• 1 egg white
• 1 one pound box powdered sugar
• 1 large Ziploc bag

Preparation:

In a large bowl, beat the egg white until frothy.  Add cranberries and mix to coat with egg white.  Pour the powdered sugar into the Ziploc bag then add cranberries.  Seal bag and gently roll the cranberries in sugar (you may need to separate some berries that stick together.)  After the berries are thoroughly coated with the sugar, empty the contents onto a cookie sheet.

Bake at 200º for 3-4 minutes.

Gently remove (don’t want to crack the sugar shell) the cranberries from the cookie sheet to serving/storage container to cool.  Refrigerate.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below.

Coq au Vin

Coq au Vin is one of our favorite “cold weather” dishes. The name “Coq au Vin” is actually french for “chicken cooked in wine, bacon, garlic and mushrooms”, and legends trace it back to ancient Julius Caesar! While the wine used is typically a Burgundy, I’ve seen recipes using all kinds of wine, even white.  Sometimes the chicken is marinated in the wine, and other times, like in this recipe,  it’s added to the pot with the chicken to cook a low and slow braise.

The word “coq” in French means “rooster”, but most recipes today call for a whole cut up chicken. I’ve tried it all different ways, and we prefer using bone-in (more flavor), skinless (less fat) thighs.  Dark meat just holds up better to a slow braise without drying out like the white meat does. When I find bone-in thighs at my grocery store, they’re usually not skinless, but very easy to skin myself.

Coq au Vin

Coq au Vin

Adapted from Tyler Florence

Serves 4

Printable Recipe

Ingredients:

• 4 slices bacon
• 8 bone-in, skinless chicken thighs
• 1/2 cup flour
• Salt and pepper
• 2 cloves garlic, chopped
• 2 cups pearl onions, peeled (I use frozen)
• 2 cups mushrooms
• 2 carrots, peeled and cut in 2-inch pieces
• 1/4 cup cognac or brandy
• 1 bottle Burgundy wine (can use any red wine that you like)
• 2 cups chicken broth
• 5 sprigs fresh thyme
• 2 teaspoons herbs de Provence
• 3 bay leaves
• Fresh parsley, chopped, for garnish

Preparation:

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides. If there’s not enough bacon fat, add a little olive oil if needed. Remove chicken and add onions, carrots and mushrooms (See Liz’s Tidbits #1). Saute 3-4 minutes until they start to brown, then add chopped garlic and saute 1 more minute.  Place chicken back into pan, and pour cognac into a small glass. REMOVE PAN FROM HEAT, (See Liz’s Tidbits #2) pour in cognac and put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. Add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.

To serve:

I like to serve my Coq au Vin on top of mashed potatoes.  Top the chicken & vegetables with reserved crumbled bacon and fresh parsley.

 Liz’s Tidbits:

1.  While Tyler’s recipe calls for putting the mushrooms in at the beginning and letting them cook in the wine for an hour, I like to saute them in a little butter with salt & pepper during the last 15 minutes of cooking, then add them to the pot.  In my opinion, their flavor and texture are better this way, and it keeps the mushrooms from turning an unappetizing purplish color (from the red wine).

2.   Alcohol is VERY flammable.  Be VERY CAREFUL when flambeing.  Always remove your skillet from the fire, add cognac and then return to the flame.  If you haven’t done this before, I highly suggest using either a long handled match or one of those long lighters. Stand back, light the cognac and watch it burn down.  This will take about 3-4 minutes, so DON’T TURN YOUR BACK on the fire.  Always keep a close eye on it!

Chili Crusted Tuna with Citrus Avocado Sauce

Our friends, Stacey and Danny, brought back some fantastic fresh tuna from Cabo San Lucas, Mexico.  Fortunately, we were some of the lucky ones who got to share in the bounty! Since Danny is such a fantastic cook, he came home and re-created this dish they had tasted down in Cabo. It’s a perfect balance of sweet and hot from the citrus and chili and cool and creamy from the jicama and avocado. It’s also, without a doubt, one of the best tuna dishes I’ve ever had!  Thanks Danny & Stacey!  Isn’t it time to head back down to Cabo and get us some more tuna?  :)

Chili Crusted Tuna with Citrus Avocado Sauce

Garden and Herb Salad

I have a new favorite cookbook this week!  It’s called “Cypress”, by Chef Craig Deihl, and it’s loaded with fantastic recipes and gorgeous photography!  I just love the creative ways he presents his dishes.  Not only are they beautiful, but everything I’ve tried so far is “over the top” delicious. Try this salad for a little something different.  :)

Garden and Herb Salad with Garlic Shallot Vinaigrette

Garden and Herb Salad with Garlic Shallot Vinaigrette

Adapted from the cookbook “Cypress”, by Craig Deihl

Serves 4

Printable Recipe

Ingredients:

Garlic Shallot Vinaigrette 

(I double this recipe so I will have enough for drizzling around the plates.)

• 2 tablespoons diced shallots
• 2 tablespoons minced garlic
• 1 tablespoon Dijon mustard
• 4 tablespoons champagne vinegar
• 4 tablespoons olive oil

  Preparation:

In a mixing bowl, combine shallots, garlic, mustard and vinegar.  Using a whisk, stir in olive oil.

Garden and Herb Salad

• 1 pound mixed greens, washed
• 1 tablespoon minced chives
• 2 tablespoons chervil leaves
• 2 tablespoons basil leaves, torn
• 2 tablespoons dill leaves
• salt & pepper
• 1/2 cup grape tomatoes
• 1/2 cup yellow teardrop tomatoes
• 1 tablespoon olive oil
• 1 English cucumber, sliced lengthwise (see Liz’s Tidbits)

Preparation:

In a mixing bowl, combine greens and herbs saving a few minced chives to decorate the plates.  Toss greens with vinaigrette, reserving a little for drizzling around the plates. On each of four serving plates, create a ring with 2 of the cucumber strips (slightly overlap and they should stick to each other) and place greens inside of the ring. Place tomatoes around salad and sprinkle with reserved chives.  Drizzle remaining vinaigrette around plates.

Liz’s Tidbits:

1.  A mandoline is perfect for getting the cucumber sliced thinly enough to bend into a circle.  Mine is adjustable so that I can determine just how thin I want my slices to be. You’ll want them thick enough to have substance, but thin enough to bend into a circle and stay.  To be on the safe side, I like to buy 2 cucumbers so I’ll have one to experiment with.

2.   To avoid wilting, always wait until the last minute to dress your greens with a vinaigrette.

Western Caribbean Dinner Party

My friend, Janine, is from the Caribbean island of St. Croix.  We share a passion for good food, and when I heard she loved to cook, I suggested we get together for a Western Caribbean Dinner Party!  Janine is quite the cook and showed up with Fried Johnnycakes, Saltfish in Butter Sauce, Caribbean Chicken & Rice, and a pot of beans that were some of the best I’ve ever had!…a true tribute to her home island of St. Croix!  She even sang us the song about Johnnycakes that they used to sing as kids!  Thanks, Janine for a evening to remember!

St. Croix

St. Croix

Fried Johnny Cake

Everyday West Indian staple. No Christmas exists on St. Croix without them. Crucians call it johnny cake, however, may be known by a different name on other islands. Goes hand in hand with fried fish as well as saltfish. Or the kids can simply eat them as a snack.

• 2 cups sifted flour
• 2 tablespoons shortening (or soft butter)
• 2 teaspoons baking powder
• 1/2 cup water
• 1/2 teaspoon salt
• 3-4 tablespoons sugar
• Oil for frying (Canola or any extra light oil)

Sift together flour, salt and baking powder. Work shortening or butter gently in with fingertips. Gradually add water until a soft, pliable dough is formed. Knead gently for a few minutes until dough is smooth.

Shape into about 8-10 balls and slightly flatten into about 2-3″ spheres. You’ll need additional dough on the counter to do this. Then drop each sphere in hot, hot cooking oil so that half covers the dough. You should see johnny cake puff and form a larger sphere, and the sides turn brown within a minute or less. When first side is lightly browned, turn over and brown other side. Only turn once. Drain on paper towels.

Other

Last time I cooked these, the kids covered them with powdered sugar. They were yummy that way too. Also, you can add 1/3 slice of a ripened banana, mashed, to the batter. Gives cake more of a ‘benyé’ type flavor, although the shape is not round like a benyé.

Saltfish in Butter Sauce

• 1 lb. Salted Codfish (bonelss & skinless. If you purchase with bone and skin, it’ll be more work for you because you’ll have to de-bone and de-skin the fish)
• 1 sliced onion (slice in long slivers)
• 1/2 red pepper
• 1/2 yellow pepper
• 3-4 fresh garlic cloves
• 1-2 Roma tomatoes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon capers
• 1-1.5 sticks butter
• 2 tablespoons Olive oil
• 1 teaspoon Adobo seasoning
• 1 cup water
• Add hot peppers to taste (preferably 1/2 a habanero pepper)

Soak saltfish in bowl, usually overnight, in order to remove excess salt. May have to throw off water twice to really get rid of the salty flavor. Throw off water. Take fish and in a boiling pan, boil fish until it becomes flaky and soft to taste (about 1-1.5 hrs.). In a separate large sauté pan, sauté butter, olive oil sliced onions, red and yellow peppers, tomatoes, cilantro, along with garlic, capers and Adobo and water (until onions and peppers are cooked). Add flaked saltfish. Simmer together for about 30 minutes. Once cooked together, turn off fire, and drop habanero pepper in sauce; swishing throughout to spice the dish up. (Or you can add habanero or pepino peppers to dish when ready to eat).

To serve:

Slice Johnny Cake (or not, simply your choice)

Place saltfish on top of the johnny cake or in between sliced johnny cake.

Top it off with a slice of West Indian avocado (big, smooth, ultra green avocados). Although we call them Alligator Pears, the skin and texture of a Mexican avocado probably looks more like alligator skin than the West Indian avocado. The Alligator Pears a little sweeter and have more water in them.

Spiced Up Butter Beans

I feel like a kid in a candy store when I’m at a Farmers Market.  I end up buying as much of the fresh, local, seasonal produce I can possibly fit into my refrigerator.  It’s healthier for you and so much easier to plan your meals around produce that happens to be in season.  While I usually try making it to the Pearl Farmers Market in San Antonio on Saturdays, sometimes I just can’t make it down there.  Luckily, I have another option!  Just up the street from me is Mr. Kelly Massey who owns KDM Fresh Produce and sets up a stand every Thursday through Saturday with great produce!

Kelly has all kinds of goodies.  This last week he had tomatoes, purple hull peas, speckled butter beans, green tomatoes, peaches, fresh squash, bell peppers, fresh okra, pickled okra, fresh salsa (medium and mild), homemade peach preserves and fresh organic eggs.

I’ve fallen in love with his fresh speckled butter beans. I’d never had butter beans before, so I wasn’t sure just how to prepare them.  The internet only produced bland sounding recipes, and my family isn’t a fan of bland food.  So, I decided to cook them much like I cook pinto beans…with bacon, onion, garlic and serrano peppers.  The secret to these beans is the “Better than Bouillon“ I add while cooking.  I’m telling you, this stuff is incredible!  The flavor that it adds to your dishes is delicious!  My local grocery store carries it, but if yours doesn’t, you can always order it.  So for you locals, stop by and visit Kelly, and tell him Liz sent you!  You won’t be disappointed with his produce!  Kelley is located at the Fair Oaks exit, off IH-10 West under the Chevron sign Thursdays through Saturdays 10:00 – 5:30 weekly.

Spicy Butter Beans

Serves 4

Printable Recipe

 Ingredients:

• 1 lb fresh butter beans (1 ziploc bag full)
• 2 tablespoons olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 strips bacon
• 2 serrano peppers, sliced lengthwise, stems and seeds removed
• 4 cups water or low-sodium chicken stock
• 1 heaping tablespoon “Better than Bouillon” (chicken flavored)

Preparation:

Saute onions, garlic, bacon and peppers in oil over medium heat until onion is translucent.  Add beans, water or stock and Better than Bouillon.  Bring to boil, reduce to simmer and cook partially covered for about 45 minutes or until beans are tender.  Add more water as needed 1 cup at a time while cooking.

Liz’s Cooking Tidbits:

Do you know how to properly chop an onion?  Click here to watch a video.